OK, this was an experiment, so it might be hard to gather all the ingredients on the list, I’m sorry!!!, but I needed to use up some flours and other stuff that had been sitting in the pantry for too long. One of those was a jar of icing sugar, which I expect not to use in the future —as in NEVER again.
I used to eat a lot of sweets, cakes, ice cream, chocolates and all sorts of desserts -I had a VERY sweet tooth-, but a couple of years ago I started to reduce the amount of processed sugars in my recipes and I’m currently trying to completely remove them from my regular diet (at least for a while) just to see how going sugar-free could positively affect my body and mind.
For the record, going sugar-free doesn’t mean I’d stop eating fruits —I would never do that! I often see articles and hear people talking about how much sugar fruits have, and that they wouldn’t eat them when trying to lose weight or going on fad diets.
PLEASE, let’s stop demonizing fruits. The sugars you want to eliminate from your life are hiding under other names and labels; and the majority of us are consuming them every single day, sometimes without even knowing. If you have the time, please watch this great documentary by Jamie Oliver.
Simply put: natural sugars from fruits and vegetables are OK and processed sugars ARE NOT. This said, please don’t go crazy on eating fruits. Too much could turn to be as unhealthy as too little. Remember that a healthy lifestyle is all about balance.
Now the recipe. If you happen to have all the ingredients and want to give this a try, please consider decreasing the amount of sugar. It tastes really good, but after having a few pieces I realized I could have used a little bit less (the bananas were already very ripe and sweet).
50 gr. chickpea flour
50 gr. chestnut flour
50 gr. glutinous rice flour
50 gr. chuño flour
1 tsp. baking soda
1 pinch of sea salt
100 gr. grated coconut
100 gr. icing sugar
200 ml. room temperature water
1 tsp. vanilla extract
2 mashed bananas
50 gr. melted coconut oil
- In a bowl, mix all the dry ingredients with a spoon until well combined. Add the water, vanilla extract, mashed bananas and coconut oil. Use an electric mixer at low speed for about 2-3 minutes to get an homogeneous batter.
- Line a mold with baking paper and pour in the mixture. Sprinkle ground pistachios and coconut flakes for garnish. Bake at 180º for 35 minutes or until the toothpick comes out clean.
- Let it cool before serving.
Bizcocho sin gluten de plátano y coco
50 gr. harina de garbanzo
50 gr. harina de castaña
50 gr. harina de arroz glutinoso
50 gr. harina de chuño
1 cta. bicarbonato de sodio
1 pizca de sal de mar
100 gr. coco rallado
100 gr. azúcar glas
200 ml. agua a temperatura ambiente
1 cta. esencia de vainilla
2 plátanos molidos
50 gr. aceite de coco derretido
copos de coco
En un bol, mezclar todos los ingredientes secos con una cuchara. Añadir el agua, la esencia de vainilla, los plátanos y el aceite de coco. Batir por 2-3 minutos en velocidad baja hasta obtener una mezcla homgénea.
Cubrir un molde con papel de horno y verter la mezcla. Decorar con copos de coco y pistachos molidos. Hornear a 180º durante 35 minutos o hasta que el palillo salga limpio.
Dejar enfriar antes de servir.