But my cupcake is made with coconut flour!
Sep 5, 2013
So, you've been at this whole, natural foods thing for a whil now. You've gotten off of processed foods and when you eat out it doesn't involve receiving your food through a window or over a counter. You know how to stay away from inflammatory ingredients like gluten and white sugar, and you even find that there are several vegetables that you have grown to like! You cook your own meals for yourself and your family (and secretly don't mind!) and you've even tried baking. Problem: You still have this sweet tooth that you can't budge from time to time, and the way you solve it is by using those new baking skills to whip up the newest coconut-flour-maple-syrup-dark-cacao recipe that you found when googling "paleo dessert recipes." The other problem: The scale and your pants size won't budge!
Here's the thing, you're moving in the right direction by attempting to create your own baked goods. And when it comes down to it, if you're feeding your family a treat or it's a special occassion that you're preparing something for, this healthier option in a great choice. However, if you're on a journey for fat loss, replacing the processed sweets with homemade sweets with natural ingredients isn't going to make that process of whittling your waist line any faster. The fact is that you're still giving into that urge to splurge. In other words, you're feeding the desire for sugar. Once you give in, the cycle continues and you'll continue to have cravings. No matter where the sweet comes from, whether processed sugar, maple syrup, Splenda or stevia, the sweet taste still taps into the center in the brain that triggers the "need" for more sugar. On another note, sugar no matter the source still affects your blood sugar, which in and of itself makes it challenging to lose weight if it's not under control.
Am I saying that you should go without sweets for the rest of your life? No. What I'm saying is that if you haven't yet reached the point where you want to be with your waistline and fitness, you should hold off until you are better "equipped" to indulge only on special occassions. And when you do indulge, make sure you know exactly how the treat was prepared and whether or not it's got questionable ingredients in it. If you created it, then it's no problem! The good news is that if you can stick it out and resist the urge to give into that nagging craving, you'll eventually be able to take sweets or leave them. Funny how our bodies work, isn't it?!
Here's something that I've put together for my husband (the sweet tooth of the household!). It's from the book Make it Paleo. Introducing the Infamous Bacon Cookies:
- 1 tsp Baking Soda
- 1 tsp Salt
- 1 tsp Pure Vanilla Extract
- 1 1/2 cup Semisweet Chocolate Chips
- 1/2 cup Coconut Oil, Organic, unrefined
- 3/4 cup Maple Syrup, Grade B, 1/2 cup for the cookie batter, 1/4 cup for the candied bacon
- 2 Eggs, Pastured
- 3 cups Blanched Almond Flour
- 5 pieces Bacon, Raw
- Preheat oven to bake at 350°F.
- In a medium size mixing bowl, toss bacon in ¼ cup maple syrup.
- Lay bacon on a parchment-lined baking sheet.
- Bake for 20 minutes.
- Remove bacon from oven, and allow to cool.
- Crumble candied bacon for cookie batter.
- Heat oven to 375°F.
- In a medium-sized mixing bowl combine dry ingredients.
- In a small mixing bowl beat eggs, 1/2 cup maple syrup, and vanilla extract with a hand mixer.
- Pour wet ingredients into dry and beat with hand mixer until combined.
- Add melted coconut oil into batter, and continue to blend until combined.
- Stir in chocolate chips and candied bacon.
- Drop balls of dough on parchment-lined baking sheet, about a tablespoon in size.
- Bake cookies for 15 minutes at 375°F.
- Let cool and serve.