My Anzac Biccie Swap-Outs

I really don’t need to post this recipe. I mean, ANZAC biscuit recipes are a dime a dozen, at least in Australia! But I thought I’d share it to demonstrate how easy they are to make even if you don’t have all the ‘original’ ingredients.Food Fervour

Because I avoid mass-produced, over-processed foodstuffs, I don’t own some of the ingredients a standard Anzac biscuit recipe would ask for. It’s actually very easy to adapt most recipes; it only requires a little thought to be ‘creative’.

Here’s my ‘edited’ ingredient list and the swap-outs I use… that work perfectly well!

125gm butter (I’ve successfully used 100gm coconut oil before too)

2 tbsp golden syrup 2 tbsp organic maple syrup

1 cup plain flour 1 cup wholemeal spelt flour (I’ve also used ¾ cup rice flour & ¼ cup almond meal for a low gluten/higher protein option)

1 cup oats

1 cup dessicated coconut

½ cup sugar ½ cup organic rapadura sugar (for those who despise fructose & don’t mind over-processed products, the same quantity of dextrose will work)

2 tbsp water

1/2 tsp bicarbonate of soda

And this is how simple they are to put together:

  1. Preheat the oven to 175ºC and line a couple of trays with baking paper
  2. Place the butter/oil and maple syrup in a small saucepan over a low heat
  3. In a large bowl, mix together the flour, oats, coconut and sugar
  4. Add the water & bicarb soda to the saucepan when the butter has melted, mix it up then add to the dry ingredients. Mix well.
  5. Form balls of mixture and place them on the baking trays, spaced well apart. Flatten them out …with a spatula, some other food utensil or even just clean fingers, then…
  6. Bake for 15 minutes or until golden. Cool on wire racks.
    Should makes about 20 biscuits, depending upon how big you choose to make them!  😉

    Food Fervour

    I garnished this batch with a good ol’ Aussie macadamia nut.

 

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My Sugar Reset

Last week I had a rough week. It was rough enough to affect my appetite… I didn’t eat much at all. Not that that’s a problem. Fasting is valid, after all. But it also gave my body a chance to ‘re-set’ (that’s part of the fasting science too, btw).

What happened is that I somehow grew some Willpower. Now, I know what’s good for me when it comes to food and I eat extremely well most of the time… I’ll hardly ever part with my hard earned cash for junk food. But in my hospitality job, I’ve found it much harder to stop myself. I’ve analysed the potential reasons and have come up with two: I hate waste, so throwing out the amounts of food we have to ‘by law’ (food hygiene regulations… which really stem from the litigious fears) bothers me enough to stuff a piece of something in my mouth as I tip an untouched foodstuff into the bin (like, I’m eating this for all the Starving out there who can’t). And then there’s the much more intangible, abstract and highly subjective reason: reaction to dissatisfaction & fatigue. That is, “I’m over today and I wanna go home so I’m going to eat this food I don’t need” because ….just because. There’s really no excuse. (I developed a personal theory that ‘Time at Work’ and Willpower are inversely proportional: that is to say, my Willpower decreases the further into a shift I get.)

But really, it all boils down to Self Control. And I have that in large doses in some ways, and not – it would seem – in others.

Food Fervour

veggie-dense salad

But when I lost my appetite last week, something clicked. I’ve no doubt it was borne of my negative state and my innate tendency to be “hard on myself” but I ordered myself to do that which I always want to, and try to do: cut added sweeteners from my diet. (Not that I have many anyway: only raw honey, organic maple syrup & rapadura sugar live in my house) I decided if I wanted anything sweet (and I am the biggest Sweet Tooth ever) I was only going to allow myself fruit (I am a fruit bat after all). That’s it. So the meals I ate for the couple of days were simple veggie-packed dishes – literally salads – anyway. (This was a crucial element to my ‘success’.)

I wasn’t sure how I’d go back at work. But fortunately, I was stationed on an espresso machine, so there was no direct temptation. On my lunch break however, I didn’t go anywhere near the refrigerated cabinet in the dining room: I simply pulled my homemade fare from the communal fridge and ate my healthy stuff. This was the third day since my ‘meltdown’. The next day was significantly more challenging, since I was stationed in a food outlet. Chocolate, cookies, chips staring at me all day. But….. NUH! My Willpower had well & truly kicked in. I was not going to have (added) sugars. And I have stuck to this. I knew, I know, if I make one slip, it will open the floodgates… and there’ll be no turning back.

Sugar really is addictive, science has proven this numerous times now. The Sugar v Cocaine experiment with rats is the most well-known: the rodents were allowed to self administer both sugar or cocaine from dispensers in their pens ….and they all opted for the sugar. That’s how powerful it is. (Link to PLOS source here.)

I recall one particular experience that really rammed this home to me: a friend had given me a block of Cadbury chocolate as a gift, even though I had some of my homemade raw dark chocolate in the fridge. Deciding to have “just one” row of the Cadbury, I returned to my desk. But within 3 or 4 minutes, I was back at the fridge & into the block again. This happened 3 more times. On my fourth visit to the fridge, I opted for a piece of MY chocolate (I usually make it with a very small amount of organic maple syrup)… and the craving instantly ceased. There were no more trips to the fridge.

Food Fervour

salted caramel choccies

The biggest surprise – which is not really a surprise at all – in this ‘Sugar Reset’ I’ve experienced, is the sudden and obvious aversion I now have to sugary foods. In just 3 to 4 days, I have re-sensitised my tastebuds to Sweetness. I’ve had this experience before, but each time it happens it blows you away at how intense the changes are. The first moment I noticed it this time around was when I made some ….chocolate.

I have a favourite recipe for Salted Caramel chocolate that’s sweetened only with dates (it’s a Thermomix recipe by Jo Whitton, the link to her blog Quirky Cooking is here) so I figured I’d allow myself to make some of that if I was permitting myself to eat whole fruits. But for a little variety, I also made some totally sugar free dark chocolate (literally just cacao powder & cacao butter) and created some chocolates that combined both of the flavours …like Cadbury’s ‘Top Deck’. The ‘shock’ came when I ate one of the plain Salted Caramel choccies, followed by a combined one. I preferred the latter. I preferred less sugar.

Food Fervour

a roasted pumpkin salad I found quite sweet

I noticed it in more subtle ways as well: I made vanilla custard minus the maple syrup I usually add on top of the sugar-laden vanilla paste, and it tasted just fine. I actually felt a little ill when I made roasted pumpkin soup because the sugars caramelised in that naturally sweet veggie during the cooking process, then intensified in the thick, creamy soup. I’m even eating less whole fruit. Now that’s saying something!

The truth is, to truly give up sugar, we really need to discipline ourselves and restrict ….just for a very short period of time. Your body needs the chance to de-sensitise (and you will notice the difference). Think of your body as a spoilt child… when is the right time to finally say No?