such a sweet thing, good enough to eat thing

I may have mentioned before that I’ve got ‘quite’ a sweet tooth and with shops already stocking Easter eggs (well, to be honest it wasn’t long after Christmas that they appeared is it) the temptation to buy a pack of mini eggs for a treat, is very real.

That’s why I was delighted to receive this book as a christmas present:



Not so long ago my sister-in-law went cold turkey and cut out sugar completely. Brave lady!

I did it once before, but that was when I had to for medical reasons along with lots of food groups as part of a special diet overseen by my GP.  I would never recommend doing something as extreme as that unless you were being told you should by your GP to help make you better if you are quite unwell.

But back to sugar.

Clearly after cutting it all out I started to eat it again. In fact the minute I see cake or chocolate I dive right in without even giving a second thought.

This is not so good.

To my semi-delight, for lent this year at work, there is a suggestion that those who want to, give up cake.

I’m not sure what your work places are like. Where I work, it’s cake all day every day.

You can do a sweep of any floor, any day of the week and you will find cake, biscuits and doughnuts just hanging around, as if they were members of staff.




My current stance is that I am going sugar-free at work. I want to extend it to ‘all other times and places’ but if I’m really honest I’m not really sure I want to cut it out all together as what happens when you go out for dinner and want a dessert?

I’ve decided that for now, reducing is better than nothing, although in this case, I know nothing is better but we all have to start somewhere and that is where I’m hoping my new cook book will help.

I’m not so concerned about main meals as the Teaspoon House inhabitants like to cook from scratch. It’s those evenings and Sunday afternoons when you just need a ‘little something’, where I need help.

I kick started my secret plan  (not so secret any more) last weekend when I made the chocolate brownies from the book. Refined sugar is replaced with honey and maple syrup and instead of white flour you use wholemeal spelt flour.

They were SO good. Notice past tense, they were so good.

chocolate brownie

The honey really does makes these sweet enough and the dense chocolate which is high quality and therefore less sugar is dense. We kept ours in the fridge which did something to them which made them even more delicious.

And that’s what matters when you are wanting a little sweet something isn’t it.

There are a good number of recipies in the book for ‘sweet treats’ which is why I wanted it and as a bonus I’ve also ended up trying a few of the other non-sweet based recipes which have all turned out well, so it looks like a book I will be using quite a bit.


Who knows if I’ll be able to last throughout the rest of Lent, but I’m certainly going to give it a go!


p.s I realise that my last post was based on books. This isn’t deliberate, I’m not becoming a book reviewer. I don’t read enough to be able to do that.

3 thoughts on “such a sweet thing, good enough to eat thing

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