I have a terrible sweet tooth and am always looking for healthier versions of cakes. Lately I’ve started to experiment with coconut sugar and actually really like the flavor. And while it still has the same number of carbs and calories it offers some health benefits compared to granulated sugar: It contains some vitamins and also small amount of phytonutrients. It has a lower percentage of fructose than other sweeteners and also a much lower glycemic index meaning that it does lead to sugar rushes and subsequent crashes in the same way as regular sugar does. Best of all though, in 2014 the United Nations’ Food and Agriculture Organization named coconut sugar the most sustainable sweetener in the world. So why not give it a try!

Tea bread with blueberries (makes one loaf)

1/2 cup milled flax seeds
1 1/2 cups almond flour
1 1/2 tsp baking powder
1 cup coconut sugar
1/2 cup melted coconut oil
1 tbsp vanilla extract
4 eggs
fresh blueberries and whipped cream to serve

Preheat the oven to 350 degrees. First mix all the dry ingredients in a large bowl, then add the vanilla extract and melted oil. Using an electric whisk mix in the eggs and mix on high for a few minutes until the batter becomes light and increases in volume. Line a 9×5 inch loaf pan with baking paper. Pour in the dough and bake for 35 minutes or until a knife comes out clean. Serve with the berries and a spoonful of cream.