I decided last November that I wasn’t going to eat sugar anymore. That included cane sugar, evaporated cane juice, brown sugar, maple syrup, molasses, honey, and agave nectar as well. I didn’t stick to it once during the winter holidays at a friends party and again for my husband’s birthday. I’m still human. Overall I’ve sworn off sugar.
I’ve chosen to avoid sugar mainly because I was addicted to it. One cookie was never enough. I could eat an entire bag of Uncle Eddie’s Vegan Oatmeal Chocolate Chip Cookies in one sitting.
Since I’ve stopped eating sugar, I no longer crave it. I’ve enjoyed fruit juice sweetened goodies from Whole Foods or just gone without dessert all together. I love making my own desserts, but seldom make time for it.
Coconut Banana Millet Pudding has become one of my favorite treats that I’ve enhanced from a recipe my mother gave me. I do use coconut nectar in this recipe, which is a low glycemic alternative and certainly not as sweet as honey or agave. Any way this dessert is so easy to make, gluten-free, healthy, and super yummy!
What you will need:
1 cup millet
2 cups purified water
1 cup coconut flakes
1/2 cup golden raisins
1 cup fresh coconut milk
1/4 cup coconut nectar
1 tsp cinnamon
1 tsp nutmeg
Pour water and millet into a pot, bring to a boil and simmer for 25-30 minutes. Mash up the banana and mix thoroughly with coconut milk, coconut nectar, golden raisins, coconut flakes, cinnamon, and nutmeg. Once the millet is ready, mix all the ingredients together and bake for about 15 minutes or until golden brown at 350 degrees. It should be almost crispy on top yet moist inside. Don’t forget to coat your baking dishes in oil so they won’t stick. I prefer to use coconut oil.
In the photo above I used a heart shaped muffin pan. I was able to make six muffins and also fill a small baking pan. I hope you enjoy, and let me know if you try this recipe!
Read this update on how I gave up sugar and all processed sweetness all together. Have a beautiful weekend!
(Image by Dawn Michelle)