We’ve spoken before about how much we love David Gillespie’s books, his revolutionary and eye opening approach to nutrition has created a stir in Australia and internationally. We’ve been waiting with high expectations for the release of his highly anticipated Sweet Poison Quit Plan Cookbook and it was worth the wait. Just because there’s no sugar in the recipes doesn’t mean it’s a second rate cookbook, it’s right up there with all the dessert cookbooks including killer photographs.
I’m not going to go into the spiel about Quitting Sugar, I’ve been banging on about it for sometime, but just a very quick recap for those of you who might be new to the scene. David Gillespie, ex-lawyer and ex-sugarholic, has revolutionised the lives and eating habits of thousands of Australians with his bestsellers on the dangers of sugar, Sweet Poison and The Sweet Poison Quit Plan as well as the dangers of Polyunsaturated Oils in Big Fat Lies and Toxic Oil books (read our review here).
‘Sugar will make you fat and, if you consume it for long enough, it will kill you.’ – David Gillespie
Sweet Poison Quit Plan Cookbook features more than 80 illustrated recipes for Australia’s favourite sweet treats, from Anzac biscuits, lamingtons and pavlova to chocolate cake, baklava, brownies and doughnuts. The book is gorgeous, filled with glossy pictures that jump off the page, and have you salivating to get to the kitchen. With the guidance of this book, you can quit sugar without feeling deprived of your favourite treats and David and his team have thought of everything including solutions for our sugar-centric holidays such as Easter, children’s birthday parties and Christmas, there’s even sugar free pink marshmallows!
Coconut And Lime Sorbet (p.131)
- 1 1/2 cups dextrose
- 2 cups water
- 1 lime, zest removed in wide strips with a vegetable peeler
- 2 cups coconut milk
- Put the dextrose, water and lime zest into a medium saucepan. Stir over low heat until the dextrose has dissolved. Increase the heat to medium and simmer for 5 minutes. Stir in the coconut milk. Remove from the heat and cool completely.
- Pour into an ice-cream machine and churn according to manufacturer’s directions until frozen. Spoon into 4 glasses to serve. Store in an airtight container in the freezer for up to 2 weeks.
If you do not have an ice cream machine, use hand-held electric beaters to beat the sorbet every two hours, returning the mixture to the freezer each time, until the mixture is frozen.
The only challenge for me is the book isn’t gluten-free, so it’s going to take me a little while to rejig the recipes to be gluten free, but I did cook his Blueberry & Cinnamon Oat Squares (pg.140 – pic above) and as you can see from the photo, I complete stuffed it up, I accidentally soaked the oats before cooking I should have added more coconut flour (I used that instead of the self-raising flour which is recommended, you usually only need to halve the amount as Coconut Flour soaks up everything in site) but it’s still really delicious, I heat the squares up and have them with some cream. I enjoyed using the dextrose powder which I hadn’t used before, and it added the right amount of sweetness to the recipe.
Happy Sugar Free Cooking!
Available now: Penguin RRP$29.99
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