Easter can still be SWEET without the side effects of SUGAR!
And I’m not talking about the usual artificial substitutes!
It’s all about two amazingly sweet plants we can safely use: Stevia and Lakanto.
In liquid form, Stevia can be almost always used to replace sugar. Use it to sweeten hot or cold drinks, salad dressings, soups, smoothies and pancakes.
And if you are baking, Lakanto is generally a better option. It looks, tastes and bakes like sugar so it’s also a great option for creating cinnamon sugar! Yum!
Both are safe sweet alternatives which don’t give you the sugar ‘spike’. They simply do not influence the insulin levels in your body - so they are safe to use for those of us with hypoglycaemia, diabetes, candidiasis and may help prevent these health issues also.
To source your safe sweeteners go to:
And here’s a yummy Easter baked treat recipe below, courtesy of Body Ecology Diet Founder, Donna Gates:
Carrot Cake Muffins
- 2½ cup gluten-free flour
- 1½ cup Lakanto
- ¾ cup melted butter (preferably grass-fed)
- 1 cup chopped pecans or walnuts
- 3 eggs
- 4 cups grated carrot
- 1 cup water
- Pinch of Celtic sea salt
- 1 tsp cinnamon
- ½ tsp of vanilla flavouring
- Preheat oven 180°C.
- Using an electric mixer, mix together Lakanto and melted butter.
- Add eggs, then flour and rest of ingredients.
- Pour batter into cake or muffin pan of choice.
- Bake in oven until fork can be inserted into centre and comes out clean (approx. 12-15 minutes).
- Cool and serve.