Monthly Archives: February 2013

image of Speedy Wholegrain Spelt Bread

Speedy Wholegrain Spelt Bread

image of  Speedy Wholegrain Spelt Bread

Absolutely Delicious Speedy Wholegrain Spelt Bread

You might think I have nothing better to do than watch bread rise, but nothing could be further from the truth. I don’t really have the time to fuss around with making bread. However………..I haven’t found a commercial wholegrain spelt bread on the market that actually tastes good. Some of them are absolutely awful and taste like sawdust. And the brand I do like is made with light spelt flour, so it’s basically white bread, which I prefer to avoid. Plus, it’s really expensive!
Spelt flour is more nutritious than wheat, containing more protein, more niacin, more tryptophan and fewer calories than wheat flour, but it requires a very light hand to work with it. Ordinary kneading techniques or (especially) a bread machine just result in an inedible brick. Since switching to spelt I have given up my bread machine, as I just can’t use it with spelt flour.
I set out to try to find a recipe or technique for making tasty spelt bread that’s quick and easy too. I borrowed heavily from the blog: “breadtopia“. You should check out Eric’s videos for his “stretch and fold” technique, which I used. His method for making spelt bread requires sourdough, which I didn’t have time (a week!!!)to make, as well as overnight proofing, which I really don’t have time for.
If you have or can make a spelt sourdough starter you should use it, as sourdough breads are much healthier, because the sourdough can break down the gliadin, one of the proteins in gluten which cause so many problems in gluten-intolerant people.
So, I developed this recipe which uses Fleischmann’s Pizza Yeast, a marvelous super-quick rising yeast that solves a lot of problems when it comes to working with spelt flour. No overnight proofing needed!
I was thrilled to find that Eric uses a clay baker to give his bread a really crispy crust, and since my clay baker has been languishing just waiting for an opportunity to be used, I thought I would try it.

Speedy Wholegrain Spelt Bread

TOTAL time: about 2 hours, which includes:
Prep. time: 5 minutes
Rising time: 1 1/2 hours (3 by 15 minute stretch and fold, 45 min. proofing) (preheat during last 15 minutes of proofing)
Baking time: 45 minutes Makes 12 good sized slices, 140 calories each


530 g. wholegrain spelt flour. (Yes, I weighed mine. In Eric’s recipe he states 5 cups, but my 530 g was actually 4 cups, so it pays to be careful as you don’t really know the water content in the flour, which will affect the weight, the dough and the finished product).
1 3/4 cups very warm water
3 Tablespoons honey
3 1/2 teaspoons pizza or fast-rising yeast
1 1/2 teaspoons salt


Fluff up the flour using a whisk or fork, THEN measure or weigh it out.
Pour the very warm water into a large mixing bowl, then stir in the honey.
Add the yeast and salt to the flour.
Pour all the flour mixture into the water and honey mixture, and using a danish dough whisk or a large fork, work the dough gently until all the water is incorporated.
Then, using your hands, form the dough into a ball. Do NOT knead this dough.
Cover the bowl with plastic and let sit for 15 minutes. (you can set a timer, if you like)
Using a wet spatula, separate the dough from the side of the bowl.
Flour your hands and the top of the dough, pick it up and stretch it out to about a foot in length, then fold it in two. Then stretch it the other way and fold it in two. It will want to break but that’s OK.
Cover with plastic and let rest 15 minutes.
Do this twice more. This stretching technique allows bubbles to form in the dough but doesn’t break the fragile glutens.
Then take the dough out with floured hands, stretch and fold it a final time, bringing the sides together to form a round.
Place the round into a floured bowl for the final proofing. Allow it to rest for 45 minutes.
After 45 minutes, place the clay baker into a cold oven and set the temperature to 450 degrees.
When the oven and clay baker have preheated, use a wet spatula to pry the dough away from the bowl (next time I will line my bowl with parchment!)
Carefully remove the clay baker cover (make sure you’re wearing oven mitts).
Then tip the proofed dough right into the hot clay baker.
Place the lid back on the clay baker and allow bread to bake at 450 for 45 minutes.
After 45 minutes, remove the clay baker from the oven, carefully lift the lid as steam will come whooshing out, tip the bread out onto a cooling rack and allow to cool for an hour before cutting.
My 100% Wholegrain Spelt Bread turned out to be wonderful – nutty, fragrant, delicious with a great, crisp crust. It was a little flatter than it should have been, probably a result of my struggle to get it out of the proofing bowl and into the hot clay baker, but it sure disappeared!
* Please note that if you use any other type of yeast or sourdough, your rising and proofing times may be much longer.


gather your ingredients



fluff the wholegrain spelt flour in a container



add honey to very warm water




weigh the flour, for best results



add yeast and salt to the flour



using a dough whisk or large fork, mix the yeast and salt into the flour



then add this mixture to the water and honey mixture in a large bowl



work the dough very gently until it comes together



into a ball




cover with plastic and allow to rest 15 minutes



then loosen it from the bowl with a wet spatula, take it out and stretch it to about a foot in length



then fold it in two and put it back in the bowl. Repeat this process two more times

I used a cute pottery bowl that my daughter made as a proofing basket, but the dough stuck to it pretty badly

while the dough is proofing, preheat the oven with the clay baker in it to 450 degrees fahrenheit

using a wet spatula, carefully lift the dough out of the proofing bowl. Next time I will line the bowl with parchment and just slide it into the clay baker.

Bake at 450 for 45 minutes with the lid ON

using oven mitts, lift the clay baker out of the oven, remove the lid carefully as steam will have built up in the baker, and lift it out with a spatula. Allow to cool for an hour and then………..

eat it with butter. Yumm!! The crust is dense and crispy and the crumb holds together very well. Approved by my husband, who up until now, has been gluten-free intolerant!



(almost entirely) Wheat-free for 18 months!

20130226-093131.jpgAround Thanksgiving of 2011, a neighbour lent me his “Wheat Belly” book. A lot of it made sense to me, so I decided to get off wheat completely from then on. What a difference it has made to my general health, in ways I would not have expected. For instance, my whole life I had certain food intolerances – I was lactose intolerant. I couldn’t eat bananas or fresh apples or pears (my lips and throat would become itchy). I couldn’t eat much corn without it causing me digestive stress. I blamed all this on the fact that solid food was introduced into my diet at 3 months, which is really early, but in England in the 50’s, it was a competition to see whose baby could eat sooner, speak sooner, be toilet-trained sooner, etc.
Anyway, the good news is that since giving up wheat, I can eat all these other foods with no problem, and my stuffed up nose and scratchy throat as well as my joint pains and skin rashes are a thing of the past as well!
All my symptoms were caused because my digestive system couldn’t handle the long gluten molecules in conventional, modern wheat. I was having a true immune response to wheat, which caused inflammation in my gut which led to other allergies and symptoms.
Why would I be having an immune response to wheat?
In the 60’s and 70’s, scientists genetically selected wheat plants which would produce more gliadin, resulting in longer chain glutens, as these are much more stable and produce the large, airy, spongy loaves of bread which we normally associate with commercial, supermarket bread.
The problem with gliadin is that, in certain individuals, it can actually cause damage to the intestinal lining, leading to malnutrition in severe cases. This is Celiac disease. The number of people with true Celiac disease has been increasing slowly over the last couple of generations. Considering that Celiac is a genetic disease, this means that more people are getting diagnosed earlier, which is a very good thing. If you don’t have Celiac disease, the gliadin doesn’t cause intestinal damage, but enough of it can produce an allergic response which worsens over time, attests Dr. William Davis in the “Wheat Belly” book.
Another aspect of wheat that the author gets into in “Wheat Belly” is that the gliadin in modern day gluten can act as an opiate in your brain, causing you to want to eat more and more bread and baked goods, etc. This may be why some people say they are “addicted” to bread. He goes on to talk about the link between increased wheat consumption and the increase in Type-2 Diabetes and Heart Disease so prevalent today, but he does caution, however, that simply replacing wheat with gluten-free alternatives such as tapioca or rice flour can exacerbate this trend because they can cause a very sharp spike in your blood glucose – worse than wheat!
I am not Celiac, but I cannot digest these long chain glutens. The lucky thing is that I can easily digest Spelt, an ancient grain which may have been a precursor of modern wheat and contains less gliadin proteins. The gluten in Spelt is very fragile because it is much shorter than wheat gluten. Some say that it’s harder to work and bake with because of this, but I find it much easier. You have to use a very light hand – no kneading or using an electric mixer or bread machine, but if you can get the trick of not overworking the dough, it behaves similarly to wheat and can be used in any recipe with great results. In some recipes, such as for pastry and cakes, it works better, because it’s so light.
There are also many different kinds of spelt pasta available on the market, and they are just delicious.
The answer to (just about everything) is moderation. Since giving up wheat, I have obviously given up all commercial baked goods, cakes, muffins, etc. However, I am a baker, and I love to experiment with how I can substitute spelt flour and honey for sugar in my favourite recipes. So while I am able to digest them more easily, it’s not such a good thing to just eat the same amounts, or (oh no!) more, for the sake of experimentation. Can blogging be making me fat? Stay tuned….


What’s in Your Antiperspirant?

To smell or not to smell, is that the question?
Over the last 10 years or so there has been quite a bit of conflicting information about whether we can safely use antiperspirants containing aluminum, or not. The controversy comes from studies that show that, over time, toxic levels of aluminum can accumulate in the breast tissue closest to the armpit. This accumulation occurs more in women than men, likely because women generally shave their armpits, and armpit hair either blocks the absorption of aluminum, or razors cause tiny nicks in the skin which allow the aluminum to be absorbed more readily. Whether there is a link between aluminum and breast cancer or not, it can’t be good to accumulate toxic levels of any metal in your body. Other studies have linked the use of parabens in antiperspirants and other skin products with a greater risk of breast cancer because parabens can mimic estrogen in the body, and estrogens have been definitely linked with breast cancer.
Sweating, whether from the armpits, feet or the rest of our bodies is a perfectly normal mechanism for controlling heat in our bodies as well as detoxification. The problem with body odour comes not from the sweat itself, but from the bacteria which normally grow on our body interacting with the sweat and causing odour. Since the 19th century, deodorants and antiperspirants have been available on the market. Deodorants act by allowing you to sweat but either neutralizing the odour or inhibiting bacterial growth. Antiperspirants act by producing a plug which blocks the sweat follicle, preventing any sweat which is produced from exiting the skin. Blocking the sweat follicles themselves doesn’t necessarily cause harm, except if the lymph nodes also become blocked. This is what happened to me about 15 years ago. I had a bit of a scare, because the blocked lymph duct appeared, at first glance, like a lump in my breast. After a mammogram and ultrasound showed that it was not a lump, my Doctor advised me to stop using aluminum containing antiperspirants. Now, I sweat a lot, so I wasn’t sure how I would be able to stop using antiperspirants. However, with some trial and error, I found one that works very well for me – Clarins Doux Deodorant. I have been using it since that time, with excellent results in terms of odour control. Upon doing the research for this blog article, however, I discovered that it contains Triclosan, a powerful antibacterial which I would never knowingly use because the overuse of it in hospitals and other institutions has led to the development of superbugs. Here is the link to the website which I used to discover the ingredients in my deodorant. Try finding some of the products you use on this website. You’ll be surprised. Another one that I have used is L’Occitane deodorant. It has a wonderful smell and works great, however I found out that it actually does contain aluminum! Both of my deodorants do not have a list of ingredients, perhaps because I bought them at a duty free shop at the airport? Let the buyer beware!
The marvelous thing is that stores now have a really good selection of deodorants which do not contain any questionable ingredients. As an aside, if you are trying to avoid aluminum on your body you should avoid the “crystal” or “rock” type deodorants, which are most often alum crystals, which do contain aluminum. One brand which has been recommended to me by friends is Penny Lane, which contains only coconut oil, baking soda and cornstarch in the unscented one, but apparently works great. This is my choice from now on. I like the idea of using as few chemicals on my body as possible, considering we are exposed to literally thousands of chemicals a day which we cannot control.







(Lighter) French Canadian Tourtière

(Lighter) French Canadian Tourtiere – Serves 6. Calories per serving: 465

When it’s really cold outside I always want a heartier, stodgier meal. I thought I would try to lighten up a traditional French Canadian tourtière by minimizing the fat in the filling and crust, using just a top crust and using lots of vegetables, so it’s somewhere between a Shepherd’s Pie and a traditional tourtière and is scented with the traditional tourtière spices.


1 cup wholegrain spelt flour
1/2 cup light spelt flour
1/2 teaspoon salt
1/4 cup unsalted butter
2 Tablespoons vegetable oil
3 Tablespoons ice water

1 lb. very lean ground pork
1/2 teaspoon dried thyme
1/4 teaspoon cinnamon
1/8 teaspoon ground cloves
2 teaspoons oil
1/2 large onion, finely diced
1 stalk celery, finely diced
1 carrot, finely diced
1 small russet potato, diced
2 cloves garlic
1/2 lb. cremini mushrooms, roughly chopped
2 Tablespoons white wine, white vermouth or water (for deglazing)
2 Tablespoons light spelt flour
1 cup chicken broth

Spelt flour has some gluten, but it is so fragile and easily broken that you have to be very gentle with it and not overwork it, or your crust will be very tough. This method makes a very flaky crust.
Combine flours and salt in a large measure. Add in the diced butter and start working it in using either two knives, a pastry cutter or a Danish Dough Whisk (available at Lee Valley). Add in the oil and work it in. You should have large granules. Now put the whole thing in the freezer for 15 minutes or so.
While you are dicing the vegetables, start sauteing the ground pork in a saute pan over medium heat. You don’t need to add any fat or oil.
Add the thyme, cloves and cinnamon and keep browning. When you have brown bits on the bottom of the pan remove the pork to another dish.
Add 2 teaspoons of oil to the pan, the onion, celery and carrot and sauté for a few minutes.
Add the diced potatoes, then the mushrooms and garlic. Keep sautéing over medium heat.
At this point the pan may be very brown on the bottom. Add the wine, vermouth or water to deglaze the pot. Scrape up all the brown bits, as they make the tastiest gravy.
Add the 2 Tablespoons of flour, stir.
Add the chicken stock and allow to come to the boil, stirring until the gravy is nicely thickened. Remove from the heat and pour into a deep pie dish.
Remove the pastry mixture from the freezer and add the ice water, a tablespoon at a time, until the pastry stays together when you press some between your fingers.
Dump it all out onto either a silpat silicone mat, a piece of parchment, or a floured countertop.
Gather it together with your fingers and work it lightly until it forms a ball. Press it into a disk, then roll out into a circle about the size of your pie dish.
Carefully place the pastry over the pork mixture in the pie dish. If there are bits left hanging over, cut them off and you can use the bits to make a decorative pattern on top, if you wish.
Bake at 400 degrees for 45 minutes, until golden brown.
Serve with peas, a green salad, and Love, of course.


Gather your ingredients for the filling


and for the crust


cut about a quarter of a cup off the package of butter


dice it right in it’s package


add to the flour and salt mixture in the measuring cup


then add the oil


start working the dough with the Danish Dough whisk, or two knives


Keep working until large granules form


then put the whole thing in the freezer


meanwhile, start sauteing the pork in a dry pan


add the thyme, cinnamon and cloves


keep sauteing until brown bits form on the bottom


meanwhile, dice your vegetables


add the vegetables and oil to the pot after you have removed the pork to a bowl


add in the potatoes


keep sauteing


add the mushrooms and garlic, and keep sauteing until the pan bottom is quite brown


add in a couple of tablespoons of liquid to…


loosen the brown bits off the bottom


add in the flour


and stock, and continue simmering until the gravy is thick



put the mixture into a deep pie dish


remove the pastry mixture from the freezer


add the ice-cold water and work it in to the pastry


until it stays together if you take out a pinch


dump it out onto a silpat, a floured counter or a piece of parchment


work it gently with your hands until it comes together


into a ball. Note the flecks of frozen butter


roll it out into a circle


about the size of your pie dish


You may need to use a bit of flour


place the pastry crust on top of the pork mixture in the pie dish


trim the overhanging edges and make fancy shapes, if you like


Bake at 400 degrees for 45 minutes until golden brown



serve with green peas and a salad

Honey Fudgey Brownies – Oh my!

Just in time for Valentine’s Day: a seriously decadent dessert using honey as a sweetener and a combination of butter and coconut oil as the fat.

Honey Fudgey Brownies – makes 16, 140 calories and 6.5 g fat each.
Prep. time 5 minutes. Cook time 20 minutes. Eat time 10 seconds!


3 Tablespoons butter, softened
3 Tablespoons coconut oil
3/4 cup honey
2 eggs
2 teaspoons vanilla
1 cup light spelt flour (or all purpose flour)
1/4 teaspoon baking powder
1/2 cup good quality unsweetened cocoa powder


Mash butter and coconut oil together.
Add eggs and vanilla and keep mixing until fairly smooth.
Mix the flour, baking powder and cocoa together until well combined. If the cocoa is lumpy, put the mixture through a sieve to get the lumps out.
Add the flour mixture to the egg mixture and keep on whisking until it’s smooth. If using spelt flour, don’t overmix or the brownies might be tough.
Grease a 9″ square cake pan with a little coconut oil or line it with parchment paper.
Scrape the batter into the prepared cake pan.
Bake at 325 degrees for 20 – 22 minutes. The centre of the batter will be runny but don’t worry, it will set up. Do not overbake.
Allow to cool and then cut into 16 squares.
Serve with lots of love and a dollop of vanilla ice cream to your favourite Valentine.


Gather all your ingredients



mash the butter and coconut oil together



add in the eggs, beating in well to incorporate



add in the honey and vanilla



and beat until smooth



sift the flour, cocoa powder and baking soda into a small bowl



so it’s lump free



then mix it into the egg mixture



cook gets to lick the whisk, shhh!



spread into a greased 9″ cake pan and bake at 325 for 20-22 min






serve warm with a dollop of vanilla ice cream – oh my!


Healthier Fats

20130212-211152.jpgI don’t know how I manage to not give up trying to eat healthy. There’s so much conflicting information out there, and the “better” and “worse” foods for you seem to be constantly changing.
This is especially true of dietary fats. We, as a western society, have swung full circle – from eating an abundance of animal fat and butter and hardly any oil, all the way to trying to completely avoid fats in food back in the 80’s, to trying to eat more polyunsaturated oils and less animal fats in the 90’s on, and now all the way full circle and back to more animal fats, but especially fish oils and much less of the vegetable oils. Here is a link to a CBC article on this issue published Feb. 10, 2013.
I remember when my Mum and also my Mother-in-law would spread a sandwich very thickly with butter and I would just cringe and scrape it off. Very luckily for me, I never switched from butter to margarine, simply because even back then, I considered it a “fake” food. Luckily, it seems that margarine has lost its favour in many people’s eyes and they’re back to butter.
So, pretty much all my adult life I was under the impression that the polyunsaturated oils, such as sunflower and safflower, were so much better for you and I used them almost exclusively. Now it turns out that they are way too high in Omega-6 fatty acids, and that they’re actually BAD for your heart health, not good for it.
In doing my research on the food oils that are out there, the ratio of Omega-3 to Omega-6 pops up as being critically important, followed by the smoke point of the oil, if you’re planning to cook with it. For instance, flax oil has a great ratio, tons of Omega-3’s, but a very low smoking point, so you are not supposed to cook with it or bake with it, just eat it in its raw state, and preferably bought refrigerated as it goes rancid very quickly. Sure enough, doesn’t this fall in line with exactly what they did in my Grandparents’ generation. My Grandfather grew flax and hemp for making very strong rope, but he would collect the seeds, do a simple pressing and give his 7 children spoonfuls of this oil for their health. The rest of the time, they ate butter or lard, and they were very healthy people – no heart disease at all.
Then there are oils that have a much higher smoke point, such as peanut, safflower, canola etc. so they’re safe to cook and fry with, but they have a lousy ratio, having far too much Omega-6’s and are (now) considered unhealthy for your heart.
So, what to do?
Well, the very best thing you can do is eat more oily fish, such as salmon, trout, anchovies, sardines, mackerel, etc. This way, even if you do eat vegetable oils, you can at least get a better balance during the day. If you don’t eat a lot of this type of fish, i.e. daily, then you can purchase fish oil supplements just about anywhere nowadays. This reminds me so much of my childhood, when we had to down a tablespoon of cod-liver oil every morning. It had such a foul flavour though, that it turned me off for life. Now the fish oils can be flavoured, and some people, such as my Grandson, really love it! (I take capsules!)
Then there are the better-for-you oils, with Avocado oil being top of the list as having a very good ratio and a high smoke point, so if you are frying food quite a bit, you might want to switch to avocado. It has a lovely flavour to it, and so is great for salad dressings as well.
Next comes Ghee, which is basically clarified butter which has been allowed to brown just a bit to get a nutty flavour to it. For some reason it’s very expensive in the stores but seems to be very simple to make – you basically melt high quality butter until the milk solids settle out at the bottom and then strain it off. Here is a link to a recipe for ghee if you want to try it. Ghee has a very high smoke point and a good ratio of Omega’s so it’s better for cooking with than butter. The process of making ghee also stabilizes it so you can even keep it unrefrigerated. I haven’t tried making it yet, but I intend to, and I’ll be keeping mine in the fridge.
Olive oil comes next in terms of a healthy oil. It’s different in that it has mostly mono-unsaturated fatty acids, which behave differently in the body than Omega’s and are very healthy. However, it has a fairly low smoke point, which means it’s good for sauteing at medium temperatures only. That means if your recipe calls for some “browning”, olive oil is not the best for that.
Then there is coconut oil, also considered a healthy fat. It is solid white at room temperature, so that makes me a bit worried. How can it be healthy if it looks like lard? That’s just my internal judgement kicking in, though. In fact, just like lard, it is a saturated fat, however, it contains mostly medium-chain-triglycerides, which are heart healthy fatty acids. Unfortunately, like olive oil, it should only be used for medium heat cooking as well, as it has a smoke point of 350. I have been using it mostly for baking, as I find it makes a great base when combined with honey. Luckily, when using honey you can lower the heat by 25 degrees, so that brings it to below the smoke point.
Here is a link to a chart of all the food oils, their smoke points and Omega-3:6 ratios.
And finally, as with all things, using everything in moderation is the key. It seems that the more research that is done, the more I realize that sticking to one type of food, one way of eating, one diet or one anything, is just not good for you. We are omnivorous, which means that we thrive on a variety of different foods. And Thank Goodness for that!


Aargh! Those Cravings!

20130205-160434.jpgSo, a month into my weight loss program and I have lost 4 lbs., which is right on track for my goal, when what strikes right out of the blue – the most powerful cravings for sweets! What’s going on? Why is my body rebelling? Oh calamity! What to do now? I know if I just give in I will be sabotaging all my efforts so far, and what a shame that would be.
Everyone is different, but I know that for me this is purely a psychological thing. I have been really good for a month, resisting all bad foods, cutting way back on alcohol and generally doing everything I’m supposed to be doing, so now my body is very sneakily ganging up on me. I know I can’t have that extra large piece of chocolate cheesecake if I want to eat anything else today because the calories in that dessert (which will only take 5 minutes to consume!) come pretty close to my calorie allowance for the day. But I want it really badly, simply because I can’t have it.
When I looked into the mechanisms of food cravings I was surprised to learn that cravings for sugar are closely linked to salt consumption. Continually over-salting your food can lead to desensitizing your taste buds, which leads to wanting more salt and more sugar in your diet. This is how fast-foods and junk foods have become so popular and addictive – both have large amounts of sugar and salt. Getting too much salt in your diet can be harmful, as can getting too little, but most North Americans fall into the first group. The dietetic guideline is 1500 mg of sodium per day, but it’s easy to get a lot more than that. When I checked the nutrients I’m consuming via the LoseIt App, I found that my daily average over the month of January is over 2000mg daily. Wow! Now how does that happen? I never eat fast food, rarely eat any processed or packaged food and I thought I was being responsible by using sea salt in my cooking, which has less sodium in it than table salt. Well, I guess not.
So now I’m cutting back on salt in my recipes and have taken the salt shaker off the table. It feels strange at first, but after only a couple of days, I feel my tastebuds coming back to life.
My other problem is that I have a real sweet tooth, honestly obtained by a childhood in England, where “ye can’t have yer pudding if ye don’t eat yer meat” was the mantra at home and at school dinners. I was such a picky eater that I believe my Mother was just trying to get calories into me by offering pudding (dessert) after pretty much every meal. Really bad for the teeth but also a very bad habit.
So, I have decided that the best thing for me to do is to stick to complex carbohydrates – wholegrain brown rice, quinoa, buckwheat and limit my bread and pasta. Even though I eat strictly spelt bread and pasta, they’re made from de-branned spelt so are actually “white” even though they don’t look white. My bad. I already eat lots of vegetables – both raw and cooked, and plenty of good quality protein so my diet is pretty balanced and for my “puddings” I’m going to stick with either fruit or desserts sweetened with honey only. I looked into other sweeteners, even agave syrup and stevia and decided that they are not the answer as they’re too processed. But honey, especially if you buy raw, unpasteurized honey from a beekeeper, is an unprocessed food, and just about the best sweetener out there. I made these date squares using just a bit of honey and lots of fruit and they are definitely sweet enough to satisfy my sweet tooth. Next – can I make sugar-free brownies?
For a really good article on holistic weight loss check out this post