The world seems like SUCH a better place now that I am eating sugar again! Okay, that may be a bit of an exaggeration, but I love being able to eat whatever I want and not have to restrict myself from my favorite food group!
I got a little too excited about eating sugar again though, and had way too much gelato, cheesecake, and doughnuts at a school event earlier this week. It was blissful. The sugar high actually made me feel kind of sick afterwards, but it was worth it!
I think I will take it easy with sugar from now on, though. As much as I love sugar, I don’t want to revert back to my old habits of eating multiple servings of dessert a day or substituting dessert foods for meals altogether.
Even though Lent is over (thank goodness!), I’m still going to bake with no added sugar from time to time. I made a batch of sugar-free nutty apple spice muffies yesterday, and they were sooo yummy! I call these “muffies” because they look like cookies, but they are more like muffins in taste and texture.
I think my tastebuds have become accustomed to the taste of naturally sweetened desserts because the muffies tasted so much better to me than all the sugary treats I indulged in this week. They are addictively good. I singlehandedly devoured half the batch in less than 24 hours. Oh well, at least they’re healthy, right?
Nutty Apple Spice Muffies
Source: adapted from Kat’s Health Corner
- 1/2 cup walnuts
- 1/2 cup almonds
- 3/4 cup rolled oats
- 1/2 cup golden raisins
- 1 teaspoon baking soda
- 1/4 teaspoon salt
- 1/2 teaspoon cinnamon
- 1/8 teaspoon cloves
- 1/8 teaspoon nutmeg
- 1 cup unsweetened applesauce
- 1 teaspoon pure vanilla extract
1. Preheat oven to 350 degrees F and lightly grease two baking sheets.
2. Place walnuts, almonds, oats, and raisins in a food processor and process until a coarse meal forms. Transfer mixture to a large bowl and combine with baking soda, salt, cinnamon, cloves, and nutmeg.
4. Add applesauce and vanilla to dry ingredients and mix thoroughly.
5. Drop heaping tablespoons of batter onto prepared baking sheets, spacing about 1 1/2 inches apart, and flatten slightly into a cookie shape.
6. Bake in preheated oven for 10-12 minutes, or until bottoms are lightly browned. Cool muffies on baking sheets for 5 minutes before transferring to a wire rack to cool completely. Store in an airtight container in the refrigerator.