Today’s guest blogger is Nisrine. Nisrine is a cookbook author and food blogger. Her blog Dinners and Dreams features easy, healthful Mediterranean recipes. She was born in Morocco and now lives in Florida with her husband and daughter.
Nisrine’s Tip: Say NO to sugar
Nisrine’s Recipe: Blackberry Almond Torte
I was shocked at how much sugar flavored milk contains when I watched Jamie Oliver’s Food Revolution video. A wheelbarrow full of sugar is what each school child consumes yearly just from flavored milk. That should be a wake-up call to every person concerned about his/her health. We consume exorbitant amounts of sugar in ways we don’t realize especially from processed foods. It is important to eliminate or at least reduce our sugar consumption.
Tip: Say NO to sugar
It is easy to think that life without sugar is impossible or at best painful. It is further from the truth. I used to be one of those people who couldn’t imagine a good cup of coffee or a delicious warm tea without sugar. After drinking my coffee and tea unsweetened for the past three years, I have realized that not only I’m enjoying my drinks much better that way but am also unable to go back to sweetened drinks, which are now too sweet and unappealing to me. It truly is a question of habit and forming good habits is only a question of consistency and determination. Recently, I have started experimenting with sugar-free baking and love it. Sweeteners such as honey, stevia, date syrup and maple syrup taste great and are easy to blend into batter and dough. Even if you have to use sugar for baking, use moderate amounts, bake at home and avoid packaged desserts which tend to contain much more sugar than necessary.
1 cup blackberries
1 ½ cups almond flour
2 tablespoons millet flour
¼ teaspoon salt
½ stick unsalted butter, softened
½ cup honey
1 teaspoon almond extract
Preheat the oven to 350. Grease a 9-inch nonstick cake or tart pan.
In a large bowl, mix the almond flour with the millet flour and salt. Stir in the butter, honey then mix in the eggs and almond extract. Pour the batter in the prepared pan and disperse the blackberries in the batter, pushing them lightly in. Bake until golden, about 20 minutes.