Raspberry and Coconut After-School Delights
Who or what defines our relationship to sugar? Recently I’ve been feeling a bit of push back from parents who think that fussing over sugar intake is silly or pretentious. They think that a bit of refined sugar never did anyone any harm. Why would people have such a normalised attitude to such a radical substance? Well, it turns out that the sugar industry has been trying to adjust our thinking about sugar for a long time. The sugar industry pays scientists to discredit or to deliver scientific proof that sugar is not bad for you. Unbelievably, I read that Coca-Cola got caught providing millions of dollars of funding to researchers to provide results that downplay the link between sugary drinks and obesity.
So who or what can we can trust? Our common sense. If the foods we choose to eat provide us with some kind of nutrient or nutrients then they are okay to eat. It’s quite simple.
A classic flash point for parents and children is that time right after school - kids want and need food NOW! It’s tempting to reward them with a trip to the local newsagent to buy a sugar packed chocolate bar or packet of crisps.
However, with some common sense and thought it’s easy to give them something that provides long lasting energy boosts, keeps them running on full power for all those after school activities and breaks the cycle of emotional attachment to sugar that Big Sugar want and need us to feel.
Try Healthy trail mixes, apples, carrots, satsumas or oat biscuits. This great recipe for Raspberry and Coconut After School Delights is a big favourite - at the school gates, in the car to swimming or as a gentle school night pudding with a little sugar-free ice cream or yoghurt.
1 cup of frozen raspberries
2 cup of desiccated coconut
1 cup of coconut palm sugar
6 tsp arrowroot powder
3 tbsp raw honey
11/2 cup of coconut milk
2 cup of ground almonds
2 tsp vanilla essence
4 tsp baking powder
Preheat the oven 170 Degs. In a large bowl mix the coconut milk with the desiccated coconut and leave to soak together whilst you grease and paper a muffin tin . ( You could make these in baking cases too).
Stir into the coconut mixture the honey, eggs, vanilla and coconut palm sugar. Then add the ground almonds, arrowroot and baking powder and mix together, gently folding in the raspberries at the end.
Place the mixture into the muffin tins and bake for 40-45 minutes depending on your oven. You need to keep checking them, but they should be bouncy on top when pushed. Keep in the tin for ten minutes and then move them onto a wire rack to cool completely.
We have enjoyed these with Coconut Collaborative's Dairy Free Frozen Raspberry Yoghurt Snowconut... So good. TRY IT!!