I've been "sugar-free" for a week and a half now. Basically, I've been avoiding all the sugary and processed foods. Do you know how much sugar is in EVERYTHING?? Cereal, pasta, crackers, apple juice (I'm particularly sad about that one) and even bread!
So let's just say I've been eating a ton more fruits and veggies.
Like a lot.
With summer just around the corner, my favorite fruits are in season, making things a little easier. Also I've discovered amazing recipes for baked broccoli, yummy sugar-free salad dressings, etc.
But, I still have a bit of a sweet tooth. 18 years of habitually eating brownies and ice cream doesn't release you from its sugary clutches that easily.
So I did what any sensible person would do.
I pinterest-ed sugar free desserts.
Oh sure, there's a whole bunch of them out there, but they're all pretty much crap mixed with crap and topped with more crap, to create a crappy cardboard tasting mess.
Then I discovered agave nectar.
Is it syrup? Is it honey? No! It's agave nectar!
This stuff works miracle. It's a natural sweetener that replaces gross processed sugar. It's a 1:2 ratio, for every cup of sugar, you add a half cup of agave nectar.
And then I stumbled upon my second miracle.
It's called My Happy Place blogger, Sophie, who posts single servings recipes of delectable desserts. She uses honey or pure maple syrup to sweeten her stuff, but agave nectar works just as well!
Wanna know how I know that agave nectar works? Well good, cuz I'm gonna tell you!
Four words.
Peanut. Butter. Mug. Cake.
Yum.
Asdfghj. This stuff is incredible.
I ended up halving the recipe, part because I wasn't sure how it would turn out, and part because it seemed like a whole lot of cake. The half size was perfect!
Along with my agave nectar, I used freshly ground peanut butter. Also I had to account for the extra liquid from agave nectar, so I left out a tablespoon or so of vegetable oil.
I may experiment with the recipe next time and add a little bit of cocoa! Oh my.
Sugar-free and loving it!
