Today I’d like to welcome Susan from Our French Oasis, who, like me, lives in the South West of France with her husband, various children, chickens and naughty dogs.
I have lived in France with my husband and five children for many years; we used to live close to the Spanish border, then work took us to Florida for four years and when we returned permanently two years ago we bought a house close to the coast in the Charente Maritime, a department we have all come to love.
Last year I decided to give up all forms of added sugar, for absolutely no other reason than I thought I would see if I could do it, we don’t after all need sugar, and I wondered if I could really live without it? The answer is yes, seven months later and I still have not had a grain of added sugar, honey, maple syrup or any other form of non naturally occurring sugar such as that found in fruit and wine (of course). Now our French friends think I am quite mad, they all eat healthily but they don’t do fad diets and they do eat sugar, a little coffee is always taken with sugar, a little dessert after dinner, bien sur, they don’t do large portions but they do have a little, something sweet to finish a meal, in fact they look at me quite aghast! But in truth we really do not need sugar, I had no withdrawal symptons and sometimes I do look at a chocolate or a biscuit and think, gosh I’d like one, but I won’t! Why? Because I have never felt so full of energy, I need less sleep and I feel totally invigorated and I know it is very good for me, I scarcely miss it at all and I won’t go back to eating it!
125g wholemeal spelt flour
1 teaspoon baking powder
1 teaspoon allspice
50g butter, softened (I use salted butter)
2 teaspoons vanilla essence
3 large bananas mashed
1 tablespoon milk
4 dates (optional)
Preheat the oven to 180°C. Line a loaf tin with baking paper. Put all the dry ingredients into the mixer and turn on to low. Add all the remaining ingredients excluding the dates and mix further. Place the mixture in the prepared cake tin, pressing four dates along the top (optional) and bake for about 40 minutes. Test with a sharp knife; if it doesn’t come out clean, cover with some tin foil to stop the top burning and bake for a further 10 minutes. Turn out onto a cooling rack and try not to eat it all at once!