It’s been a week since I tossed the last tablespoon of white sugar from my sugar canister.
I thought it would be too hard. That I would be running to the store to replace what once had a permanent spot on my kitchen counter, next to the jar of white flour.
I thought I would be thinking about all the sugary desserts I was missing out on every night after the kids were asleep in bed, dreaming up reasons to run to the local grocery store for a “treat”.
Because I have a serious addiction to sugar. I would guess that many of us do. Using white sugar is just the norm for most people and I have grown up baking with it, gone to culinary school to learn how to make beautiful things with it, and have considered it to be the only option for as long as I can remember.
I try to cook well and provide nutritious meals for my family. I avoid processed foods almost completely and cook with a lot of whole grains, vegetables, and lean meats. But the one area that I constantly stumble in is desserts. I can’t make it through the day without my “baked goods”, as I call them. I am constantly wondering what treat I will bake up next and have been known to make chocolate cakes at midnight just because I am craving chocolate cake.
Until now. I finally reached a point where I can not look past the damage that white sugar does. The fact that white sugar is one of the most addictive substances out there, as well as one of the worst things that you can consume has me concerned enough that I don’t want to have it in my house anymore. I am fed up with the fact that I can’t go 12 hours without some sort of sugar-laden cookie, or cake, or brownie. I am fed up with the fact that even without the sugar that comes out of my home, my kids are constantly having it shoved in their faces everywhere they go. With birthdays every week at school and a school rule that bans all treats other than those that are “purchased at a grocery store and individually wrapped”, candy has become almost a daily thing at our Elementary. I can’t go grocery shopping without Smarties being handed to my kids at the checkout, or well meaning grandparents(not related to me!) wanting to bribe my tantrum-throwing 3 year old with a sucker.
And I don’t want to be that mom. I have no intention of not allowing sweets from other sources. I’m not going to send my littles to birthday parties with their own “nutritious treat” to eat in place of birthday cake. But I am going to stop using white sugar in our home.
Does this mean that I won’t be making desserts anymore? Heavens no. As it turns out, there are plenty of good alternatives to refined sugars:
RAW HONEY
PURE MAPLE SYRUP
COCONUT PALM SUGAR
DATES
There are plenty of others, as well, but these will be my primary sweetening sources. I have every intention of making EVERY dessert I have EVER loved in a healthier form.
Carrot cake? I’m coming for you. I’m going to make you so darn healthy and delicious, you won’t know what hit you.
Cheesecake? Oh boy, do I have plans for you.
Cookies? You’re going to be so delicious and downright nutritious your refined sugar containing counterparts will cry sticky sucrose tears.
If you have wanted to cut down on white sugar, or avoid it all together, then follow along with me as I start to experiment with raw desserts, desserts that contain no refined sugar or white flour. With the Holidays just around the corner I promise to bring you amazing refined sugar-free desserts that will not leave you feeling left out of the Holiday sugar craze, but WILL leave you feeling good, energized, and in control.
I threw out my white sugar one week ago and I can’t say that I miss it, even a little bit. I am far too determined to get it out of my life and am WAY too excited to start making healthier desserts that taste every bit as good as, if not better than the desserts I used to frequently consume. The hardest part for me was making the choice to not use refined sugar at all. I’ve danced around it for TWO YEARS, now.
But it’s done, I’m committed, EXCITED, and I can’t wait to share my discoveries with each one of you on a step-by-step basis. Look forward to dozens of desserts that you can make without feeling guilty, but empowered instead.
DESSERT IS ABOUT TO GET REAL.
Woohoo! I’m a serious baker, but I’ve cut sugar out of my diet, which means I’ve basically stopped baking. No good. Just in the last few days I’ve been looking at cookbooks that use natural sweeteners other than white sugar, so I’m so excited that you’ve started this! The timing is epically perfect. 😉
I’m the same way. I usually bring in tons of baked goods to work. My coworkers are all complaining that they don’t want to have to go on a diet with me. LOL
I know how you feel, Corey! When you’re so used to baking with white sugar it seems impossible to use anything else! I’m so glad you can follow along with me on this, uh…quest ;)(that sounds cheesy). Epically perfect indeed!
This is awesome. I need to do the same… but I can’t. I’m too weak. Argh! I can’t wait to see what you dream up. Speaking of cheesecake – I know of an incredible GF cheesecake crust made with toasted pecans and dates whizzed in the cuisinart. Play around with that. 🙂 AMAZING. No sugar, no flour. Keep up the good work and I will try to do the same!
That crust sounds so good, Amanda! I will definitely look into using something like that 😉
And you aren’t weak! You’re strong! But I know how you feel…It took me two years of considering giving up refined sugar to actually DO it =) It helps to know other people who live a refined sugar-free lifestyle and eat amazing food. That helped me turn the corner!
Congrats on giving up white sugar! My doctor said I have to stay away from carbs and sugar. I told her she was mean. LOL She didn’t budge. Have you tried almond flour? It definitely changes the texture of cakes (they aren’t as fluffy), but it’s good and healthier. 🙂 I look forward to your lower sugar (no white sugar) recipes. 😀
Thanks Brooke! What a mean doctor you have 😉 haha. I have tried almond flour and love using it! I have been developing a lot of paleo and clean eating recipes for other companies for quite a while now and I’m so glad I have because it’s introduced me to so many other healthy options. You’ll have to let me know what you think if you try any of the forthcoming recipes 😉
Hi Kayley, I have looked at your recipes, (the ones with sugar in them) for a long time. I have loved looking at them, but never made them. No white sugar at our house, since 1992. So I am SUPER EXCITED, that you are now going to share your fabulous creations with us using healthy sweetners. You are very gifted, talented, and I so enjoy your web site. Thank you for making the switch!! Have a beautiful day, Lyn
Wow, Lyn! 1992?! That is amazing! Hopefully I can say that in 2038! =) I’m so glad that you’ll be able to try things out, you’ll have to let me know what you think 😉
I used to love baking, but have given it because of the sugar. One of my son’s birthday is tomorrow, and I am going to bake your strawberries and cream cake. I see the recipe calls for 2 cups of sugar. Do you have any suggestions for replacing the sugar?
The sugar makes it hard to bake as easily, doesn’t it? I may be to late to answer your question and I’m sorry if that’s the case, but you could try using coconut palm sugar or honey instead of white sugar. If you use honey, you’ll only need 1/3 to 1/2 the amount in volume that you would have needed in sugar. Coconut palm sugar you can use cup for cup. You could also try adding a little applesauce to replace the fat in the cake which will naturally sweeten it as well.