A friend of mine had a freak out on the weekend. Kate had been sugar and junk food free for two weeks, she was feeling pretty great and proud of herself but a chocolate mud cake at her friend’s birthday really stopped her in her tracks. She started to question everything, why am I doing this, what’s the point I’ll never last, lots of negative thoughts that weren’t helping her in the slightest. She ended up turning down the slice but not from a place of I’m saying no because this cake doesn’t serve my body she was saying no because she didn’t want to feel guilty afterward. She was then annoyed with herself because she considered eating it in the first place. All this negative self talk got louder and louder.
You know what…
You can have your cake and eat it too!
It’s all about making smart substitutions. Substitute white flour, for spelt or buckwheat flower; substitute sugar for stevia or rice syrup. It really is that easy, choose wholesome ingredients that feed your body, and you can then eat all the cake you want.
If you’re busy eating these yummy homemade cakes you will never feel like you are being deprived, and it won’t be hard saying no to traditional cake because you won’t even want it. It might be hard to believe this now but trust me, it’s true. And if you do relapse? No big deal just keep on moving forward and stay positive. A bit of sugar won’t kill you but you know there are better foods out there for you. Why eat something that doesn’t make you look and feel fabulous?
So Kate here was the recipe I was telling you about, make these and you will never want regular cake again. And yes, they do taste as good as they sound and they’re easy to make too. Double Bonus :)
Chocolate Pecan Fudge Fingers
- 1 apple peeled, cored and diced
- 2 tablespoons coconut oil
- 1 serving of an eggreplacer (or 1 regular egg if you so wished)
- ½ cup Natvia
- ½ cup spelt flour
- ¼ cup raw cacao powder
- ½ cup chopped pecans
- Cook apple in a small saucepan with a little water on low until soft
- Place hot apple into a large bowl and coconut oil, stir until coconut oil melts
- Add in the egg replacer
- Stir in sifted flour, cocoa and pecans
- In a non stick loaf pan, spread mixture over base
- Bake at 180˚C for 25-30 minutes or until a skewer comes out clean
- Cool in tin then cut into fingers
Serve with coconut ice cream and try not to eat the whole batch in one sitting, sharing is caring.
How do you cope with birthdays, dessert time and other sugary situations?