Since the cancer rate seems to be climbing, I wanted to write a little about sugar and how it affects cancer.
Not only do cancer cells want to grow without restraint, but they do not die like healthy cells. So they need to fuel that growth, and their ideal fuel is sugar. Sugar feeds cancer: so much so, that radioactive glucose is used as a tool to trace cancer cells, because these cells greedily suck up that glucose before the healthy cells. This is why we should all try to avoid sugar as much as we can.
However, everybody wants a little sweet treat from time to time. Avoiding sugar is easy at home, but when you are out and about, it can be so difficult to resist. I have a pretty little tin which I keep in my handbag, and in there, I keep very dark chocolate which is all I need to satisfy my sweet tooth. However I am also rather partial to a little tea and cake in the afternoon, so I have adapted a recipe to create a delicious, fudgy chocolate cake which will have barely any influence on your blood sugars, and is actually full of goodness. This can be enjoyed in small portions.
Sinless Cake:
Ingredients
3 large eggs
½ cup xylitol
⅓ cup almond flour
2 tablespoons coconut flour
2 tablespoons cocoa or cacao powder
2 tablespoons coffee (left over from your morning cafetiere)
1 teaspoon vanilla extract
A bar of very dark chocolate – grated
8 tablespoons melted (but not hot) coconut oil
Instructions
Preheat oven to 160ºC.
Line a 9×9 baking dish with parchment paper and set aside.
In a bowl, beat the eggs and xylitol using a mixer on high until light and fluffy, which takes about 3 minutes. The liquid will expand and slightly thicken.
Stir in almond flour, coconut flour, dark cocoa powder, cooled liquid coffee, and vanilla extract. Stir well, until combined.
Make a bain-marie with a frying pan filled with hot water and place a small saucepan within. In the saucepan, place the coconut oil and the grated chocolate and gently stir until they melt.
Slowly pour the chocolate coconut oil into the cake batter all the time stirring quite quickly.
Pour cake mixture into the prepared pan, and bake for about 35-40 minutes, or until a toothpick inserted into the centre of the brownies comes out with moist crumbs. Remove from the oven and let the cake cool completely before removing from the pan, and keep in a cake tin to enjoy as a little something with a cup of tea, or after supper.
Ingredients
3 large eggs
½ cup xylitol
⅓ cup almond flour
2 tablespoons coconut flour
2 tablespoons cocoa or cacao powder
2 tablespoons coffee (left over from your morning cafetiere)
1 teaspoon vanilla extract
A bar of very dark chocolate – grated
8 tablespoons melted (but not hot) coconut oil
Instructions
Preheat oven to 160ºC.
Line a 9×9 baking dish with parchment paper and set aside.
In a bowl, beat the eggs and xylitol using a mixer on high until light and fluffy, which takes about 3 minutes. The liquid will expand and slightly thicken.
Stir in almond flour, coconut flour, dark cocoa powder, cooled liquid coffee, and vanilla extract. Stir well, until combined.
Make a bain-marie with a frying pan filled with hot water and place a small saucepan within. In the saucepan, place the coconut oil and the grated chocolate and gently stir until they melt.
Slowly pour the chocolate coconut oil into the cake batter all the time stirring quite quickly.
Pour cake mixture into the prepared pan, and bake for about 35-40 minutes, or until a toothpick inserted into the centre of the brownies comes out with moist crumbs. Remove from the oven and let the cake cool completely before removing from the pan, and keep in a cake tin to enjoy as a little something with a cup of tea, or after supper.