***I wrote this post on January 30-before the “high-profile” science journal, Nature, released findings of a new study from the medical school at the University of California which says that the :
“sugars found in processed foods and drinks are to blame for increasing number of cases of chronic disease and premature death.”
If those darn scientists had just stopped talking after they made their case that sugar is a toxin. If they had shut their pie-hole after pointing out that sugar is added to “nearly all processed foods” and that in the past 50 years sugar consumption has tripled worldwide! (holy cannoli!)
If they had stopped there, we all could focus on those things…those alarming facts. And maybe we could as parents and grandparents consider other options for our children. Better options that wouldn’t comprise their health over time.
But those scientist scooted from science to politics, suggesting that sugar be regulated by Uncle Sam. And so my sweet friends every time you hear the truth about the overuse and the very real health risks of sugar, you’re going to get side-tracked with irritation at the thought of big government waltzing in to regulate one more thing.
As for me, I’m not listening to the suggestion about government regulation. I’m paying attention to the scientific facts of the study.
If you’re trying to eat less refined sugar I have a sweet little recipes for you!
Flourless-Sugarless Chocolate Walnut Cookies~Gluten Free Naturally
(adapted from Smitten Kitchen)
1 3/4- cup toasted then chopped walnuts
1 1/2- cups Palm Sugar Powdered Sugar (or regular Powdered Sugar)
***see recipe for Palm – Sugar Powdered Sugar at the end***
1/4 cup plus 1 1/2 Tablespoons cocoa powder
2 large egg whites
1 Tablespoon Vanilla Extract
(Toast walnut halves before you chop them at 350* for 7-8 minutes)
Chop toasted walnuts
Mix (on low) the confectioners sugar with the cocoa powder – add the chopped walnuts. Up the speed to medium, and add the egg whites and vanilla extract and beat just until the batter is moistened (do not overbeat).
Spoon onto parchment covered cookie sheets sprayed with cooking spray.
Bake at 320* for 14-15 minutes. Cool for a few minutes before moving cookies to wire rack.
Palm Sugar Powdered Sugar
1/3 cup granulated sugar
1/2 teaspoon potato starch
(You can replace potato starch with corn starch)
Grind sugar and potato starch together in a blender or electric coffee grinder or a spice grinder until powdery.
Powdered sugar keeps in an airtight container at room temperature 1 month.
Here’s the thing…I ate 2 of these cookies and I was satisfied. When I eat 2 of my normal refined sugar-filled cookies, I NEVER stop with just two!
So will I eat these every day? Absolutely not! But I’m hoping baking a few things with palm sugar will help me come off of refined sugar, so these will be good a couple times a week.
(I also tried Palm Sugar and Carob Chips as replacements in my Flourless Chocolate Chip Gluten Free Cookie recipe & I loved these too!)
(The next sweetener I’m going to try is the herb Stevia! Stay tuned!)
~Have a mildly sweet day my friends~