While I was living in the USA, I had a hard time replacing all sugars with brown rice syrup in my baking recipes. The issue wasn’t with getting the consistency right, but it was with the taste of the brown rice syrup. It wasn’t giving my food the right flavor, so I always opted for maple syrup even if the recipe wasn’t meant to have that “maple” flavor.
When I moved to Australia, my partner told me about a brown rice syrup brand that he trusted and tried to get me to use it. I rejected it for months because I was so afraid of my baked goodies tasting gross (although he promised he’d eat it all, but where’s the fun for me). Well, today I decided to go for it and was actually surprised at how good these turned out. Maybe brown rice syrup in Australia is made differently than the one in the USA? Perhaps. Maybe I was just being a bitch before and it was always good? Perhaps, too. Nonetheless, I’m happy with this stuff and will happily use it instead of maple syrup if it means I get to treat myself without worrying about the glycemic index!
- 3 cups of gluten free flour (I used a chickpea and rice flour blend)
- 1/4 tsp salt
- 1 tsp baking powder
- 1 tsp baking soda
- 1 banana, mashed
- 1/4 cup of almond milk
- 1/4 cup of coconut oil, melted
- 3/4 cup of brown rice syrup
- 2 cups of chocolate chips (Enjoy Life has a good refined sugar free and vegan package, or Well Naturally Sugar Free Dark Chocolate can be broken into pieces)
- Preheat oven to 325°F/162°C and line a baking pan with baking paper
- In a medium sized bowl, combine the flour, salt, baking powder and baking soda.
- In a large bowl, mix the banana, brown rice syrup, almond milk, and coconut oil. Pour the dry ingredients into the wet ingredients and mix well until all dry ingredients have broken up.
- Fold in chocolate chips
- Make spoonfuls of about 1.5 tbsp and place on the baking tray. Bake for 12-15 minutes until browned.
About 1 year ago, my partner and I decided that we were going to avoid refined and added sugar at all costs. Sometimes we need that one vegan donut from the cafe, but we are fully aware that it is unhealthy and know that it is just a monthly treat.
Now that we’ve stopped buying products that contain sugar, we have asked ourselves this question over and over again: Why is it so hard to find a cereal or granola that does not contain added sugar? Last night, we spent a lot of time in the health food aisle at our local grocery store reading all of the ingredient labels on the “healthy” cereals. We were so shocked, almost angry, that all contained sugar as the second or third ingredient.
We’ve made granola before, but we were hoping we could find a good company that can make one that we trust. Unfortunately, the search was unsuccessful. I honestly believe it should be illegal for companies to add the labels “healthy” or ” natural” to their packaging if sugar is in the ingredients list. Its a damaging lie for innocent people that believe they are being healthy, when they are actually destroying their gut and health.
Alright, rant over. We can sit for hours and talk about the truths of the sugar industry and how we can change our lives by making the simple decision to eliminate added sugars. For now, make this simple and delicious granola to keep in your pantry for a snack or a nutritious breakfast.
- 3 cups of raw oats
- 2 cups of raw cashews
- 1 cup of raw almonds
- 1 cup of pepitas
- 1/2 cup of chia seeds
- 1/2 cup of sesame seeds
- 1/4 cup of coconut oil
- 1/4 cup of brown rice syrup
- 4 tbsp cinnamon
- (Optional) 1/2 cup goji berries
- Preheat oven to 200 °C (390°F).
- In a large bowl, mix together all the ingredients (except the goji berries).
- Pour mixture onto a non stick pan, or a pan lined with baking paper. Bake for 20 minutes, stirring mixture every 5 minutes to ensure an even cook.
- Let it cool overnight. Add the goji berries ans store in a jar and use as cereal, granola, or muesli.