…And we’re pinning! We might be a little late to the party, but we reckon we’re not the only ones. If you aren’t yet privy to the hot new social network, let us fill you in:
First off, here is a Beginners Guide but to give you the short hand – Pinterest is a handy way to organise images you come across on the internet. You might be an artist gathering inspiration, a foodie on the look out for new recipes, a bride-to-be planning a wedding, or about to remodel a home.
You can ‘pin’ images you like to your customised ‘boards’ which might represent different cuisines, different rooms of your house, a wish-list, or your motivation to get fit. If you’ve got a purpose or even a business to promote, it can be a great tool. Though beware – as with other social networks, it certainly has the potential to waste valuable hours of your day…
Yesterday, while filling our ‘eats’ board and looking for a healthy new recipe for dinner, we were repeatedly distracted by mouth watering-yet-disturbingly-sweet things like this (nb. these are NOT sugar free):
(Some of the above recipes were actually pinned from a site aptly named This is why you are fat)
You might remember our previous rant about the evils of sugar…and we’ve been slowly cutting it out of our diet since. We’ve got a serious sweet tooth, so of course we still indulge in our favourite chocolate chip cookies from Bondi’s Earth Food Store (and probably always will) but we’ve successfully cut it out of our morning coffees, have cut back on the evening wines, and are trying to avoid those cheeky sugar-laden condiments like sweet-chili sauce.
For help visualising the levels of sugar we put into our bodies every day, check out Sugarstacks - which documents the amount of sugar in common food & drink items. We would be genuinely frightened to see the count for our 3 little friends above!
If you find yourself drooling over the above images but not keen on death-by-sugar, fear not. Today we bring you some sugar-free alternatives! As well as some fascinating wisdom circa 1964 from Japanese doctor Nyoiti Sakurazawa:
“I am confident that Western medicine will admit what has been known in the Orient for years: sugar is without question the number one murderer in the history of humanity – much more lethal than opium or radioactive fallout. Sugar is the greatest evil that modern industrial civilization has visited upon the countries of the Far East and Africa (genocide)…foolish people who give or sell candy to babies will one day, to their horror, that they have much to answer for.”
Sugar-free, Grain-free Cheesecake
(Recipe & photo via Sarah Wilson)
- 100g of dessicated coconut
- 110g of shelled pistachios
- 150g of almond meal
- 4 “generous” tbls of butter…which is to say, keep adding more butter till you get a nice gooby consistency
Preheat the oven to about 160 C. Stab-mix or blend pistachios until they are semi-fine chunks, add to a mixing bowl with the coconut, almond meal, and room temperature butter and rub until the mixture is an even, thick consistency. Then press into a baking paper lined spring form pan. cover the base and sides with your mixture to an even thickness - you may need more or less of the mixture depending on the size of your pan. Try to keep it an even thickness – about 1/2-1cm.
Place in oven for 8 minutes or until slightly firm. Don’t wait for the base to brown as it will continue to cook once the filling is in.
- 2-3 boxes (250g each) of Philadelphia cream cheese
- one egg
- a dash of natural vanilla essence or vanilla powder
- 2 tbls of natural yogurt
- 1/4 cup coconut cream
- 1/2 cup-ish of rice syrup (or add more/less to your individual taste). And, yes, rice syrup is fructose-free.
In a large bowl add the cream cheese (room temp), egg, vanilla, coconut cream and rice syrup and yogurt. Mix until it’s an even, thick consistency. Don’t over mix and try and keep aeration to a minimum while stirring – it will make the thing puff up, then collapse. Add your mixture to the base and return to the slow oven for 20-30 mins or until the mixture is puffy on the edges and the centre slightly soft and custard-like – (don’t overcook). Put in the fridge until it’s firm, otherwise it’s way tooooooo egg-y.
Sugar-free Rhubarb Macaroon Slice
(Recipe & photo via Scandi Foodie)
- 100g quinoa flakes
- 50g coconut flakes (no sugar added)
- 50g rolled oats*
- 1 tablespoon raw pure cacao nibs (total sugars 3.6g/100g)
- 80g virgin coconut oil
- 2 large egg whites (free-range,organic)
- 200g rhubarb, cut into 1 cm slices
- 1 teaspoon ground cinnamon
- 3 large egg whites (free-range, organic)
- 50g fine desiccated coconut (no sugar added)
*You could make this totally gluten-free by using uncontaminated oats, or simply replacing the 50 grams of oats with more quinoa flakes.
Preheat oven to 180C and line a 25cm x 15cm baking tray with baking paper.
For the filling, place the rhubarb and ground cinnamon, along with a dash of water (a couple of tablespoons) into a small saucepan. Bring the mixture to boil, then let simmer while you make the base and the filling. Stir the mixture every now and then and just let it cook until quite thick. Set aside to cool.
For the base, place the quinoa flakes, coconut flakes, oats and cacao nibs into a food processor. Grind the ingredients into a fine-ish mixture, then add the coconut oil and grind until the mixture comes together. Beat in the egg whites. Spoon the dough in the baking dish and, using your hands, spread on the baking sheet into a 1-2 cm thick base.
For the topping, beat the egg whites in a clean bowl until thick. Carefully fold in the coconut.
Spread the rhubarb filling on the base into a thin layer. Spread the coconut ‘meringue’ on top.
Bake for 25-30 minutes, then let cool completely before cutting. This is best eaten within 2 days. The top doesn’t freeze very well, so I recommend eating it while fresh.
Sugar-free Butternut Cookies
(Photo & Recipe via Sarah Wilson)
* This recipe uses stevia powder – a natural sugar substitute.
- 150g coconut flour
- 1/4 teaspoon gluten-free baking powder
- 1 1/2 teaspoons stevia powder, plus extra to dust
- a pinch of sea salt
- 200g cashew butter
- 4 organic eggs, lightly beaten
- 2 1/2 teaspoons natural vanilla extract
- 2 tablespoons coconut oil
- 2 tablespoons coconut milk
Preheat the oven to 175 C and grease a baking tray.
In a bowl, mix together the coconut flour, baking powder, stevia and salt.
Warm the cashew butter slightly, then mix with the eggs, vanilla, coconut oil and coconut milk until smooth. Add to the dry ingredients and mix well to form a dough.
Roll the dough out between two sheets of baking paper to a thickness of 6 -8 mm. Cut out shapes using your favourite cookie cutter, and place on the greased baking tray. These cookies won’t spread during baking.
Bake for 20 – 25 mins, or until cookies are crisp and golden. Leave them to cool on the tray a little before transferring to a wire rack to cool completely. Dust with extra stevia if required. Cookies will keep in an airtight container for several days.