Category: Sugar-free

Sarah B’s Bubble Tea

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Sarah B's Bubble Tea // My New Roots

I get some pretty interesting recipe requests from you, my readers, and although I receive far more than I could ever fulfill, I do like to rise to the occasion. I am especially inclined to answer the call if more than one person asks for the same thing: gluten-free vegan lasagna, healthy cookies, and easy breakfasts are just a few of the cravings I’ve tried to satisfy.

It seems that over the past year, bubble tea has become a popular item for health-ifying, and I’ve gotten several emails about this very thing. How can we take a pretty sugar-laden, artificially-coloured-and-flavoured beverage and turn it into something beneficial, light, and refreshing? Here I am to the rescue!

But can I make a confession? I’ve never actually tried it before. Most of the time I do my research in order to gear up before making something out of my wheelhouse, but this time it was just too much to swallow. I actually did go to a teashop though, with my best intentions to sample a bevy of bubbles. I walked in, saw all the crazy colours, dubious “juices” and syrups, pulled a 180 and headed straight to the health food store instead. I did leave with bubble tea straws, of course. That much I know is essential.

So, that all said, if I get this totally wrong, I do apologize. This is my version and I quite like it. Sarah B’s bubble tea is not pretending to by anything other than what it is – a bubble tea all its own.

Bubble Tea

Tapioca Pearls of Wisdom
What makes those darn bubbles anyway? It’s tapioca, in fact. Tapioca is the dried starch from the root of the cassava plant, a tuber native to South America. It has a naturally sweet taste, which is why it is so often used in candies and desserts, most familiar of them being tapioca pudding. Tapioca also the amazing ability to absorb and thicken liquid. Being naturally gluten-free, it is has become a popular gelling agent to use in foods, as opposed to fillers containing wheat. You can use tapioca flour / starch / powder in place of arrowroot or cornstarch in most recipes.

Tapioca is a staple food in many countries throughout the world due to its high concentration of carbohydrates, low levels of fat and dietary cholesterol, and its vitamin and mineral balance. Key nutrients in tapioca include calcium to support bone health, magnesium to help control inflammation, phosphorus for protein synthesis, and vitamin A for glowing skin.

You can find tapioca at most health food stores where it is often sold in powder, flaked, or pearled form. For bubble tea, look for large pearls instead of the small ones that are typically used to make tapioca pudding. Make sure that the only ingredient in the pearls is tapioca starch, and organic if possible. Many “novelty” pearls contain food coulouring and flavouring agents, and it’s best to avoid those for obvious reasons. Natural peals are pure white and are almost completely flavourless, except for a hint of sweetness.

Sarah B's Bubble Tea // My New Roots

Peaches and plums have just come into season, so I’ve decided to use those as the fruit base for my teas. You can use whatever is available where you are of course, and match the brewed tea flavours accordingly. I chose chamomile to pair up with the peach and green tea to go with the plum. These were really delicious combinations, but are by no means the only options. Rooibos would be tasty with peaches too, and maybe jasmine with plums? I’m just guessing here – get creative!

Sarah B's Bubble Tea // My New Roots

So what else do you want to know about? What other kooky experiments will you have me diving into? Bring ‘em on! If you are so inclined to send me an email, type “recipe request” as the subject line and I’ll squirrel it away for a time when I’m a bit stumped for what to make next. And you never know, I may just answer your call.

Hope you are all having a gorgeous summer! Sorry for the radio silence on my end – I’ve been giving the cookbook so much attention, it’s hard to keep the blog up to speed. I promise it will be worth the wait though. Good golly am I excited!!!

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Show me your bubble tea on Instagram: #MNRbubbletea

The Life Changing Crackers

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The Life Changing Crackers

The funny thing about writing a blog, is that I never know how popular my recipes will be. Often, I think I have a real zinger and no one really seems to appreciate it on the same level as I do. Then I post something rather simple and everyone goes nuts about it. Curious.

You can imagine then, that when I posted The Life Changing Loaf of Bread, how incredibly shocked I was at the response. Although I was pretty confident that I had a winning recipe, I never expected the explosive reaction that it got. After checking up on it today, the post has over 1,200 comments. WHAT?! That is insane. And thank you. I’m so glad it changed your life too.

In the spirit of recipes that shake up our routine, I thought I would introduce you to the very same one all over again. That’s right. The same recipe with a new method to make the most life-changing crackers you have ever tasted.

The Life Changing Crackers

The story goes like this: it was the night before a long trip, and I knew that I needed to make some food to take with me on the journey. I didn’t have a lot on hand, nor did I have a lot of time. Searching through the cupboards I realized I had almost everything to make The Life Changing Loaf of Bread, but because I was traveling with it, I wanted it to be a little more transportation-friendly (nothing like biting into an entire loaf of bread on an airplane to make you look like a total kook). A light bulb moment: what if I made the dough and just flattened it out like a cracker? It was just crazy enough to work! Crispy, crunchy, flaky, seedy, and so tasty, this crispbread that is my new go-to for every meal of the day, and snacking in between.

The wonderful thing about the Life Changing Cracker recipe is that you can customize the flavours by adding different gourmet ingredients. You can take them to sweet or savoury town. You can throw in some superfoods if you like, or just stick to the plain, yet delicious base recipe. I love dividing up the dough and creating multiple kinds of crackers all in the same batch. I made two different versions last time: Rosemary, Garlic & Smoked Sea Salt, and Fig, Anise & Black Pepper. Both were totally delicious and worked well with dips, spreads, and cheese. I also really enjoyed them on their own, totally unadorned. Because I loved these combos so much, I’ll give you the recipes for them below – just remember that they are for half a batch of dough respectively.

The Life Changing Crackers can be made into any shape you like too, so get creative. Use cookie cutters, biscuit cutters, pasta or pastry cutters if you have them. A simple knife works too. And if you like things rustic bake the whole tray until crisp, then break them up in free form pieces before storing them.

The Life Changing Crackers

And to remind you of why this recipe is so awesome and life changing, I repeat: The Life-Changing Crackers are made with whole grain oats (choose gluten-free if necessary), and seeds. They are high in protein and high in fiber. They are completely vegan. Everything gets soaked for optimal nutrition and digestion. They are easy to make, require no special equipment and are pretty darn hard to mess up. Even if you have never made the Life Changing Loaf of Bread before, you’ll be a pro at making these crackers.   

The Life Changing Crackers

 

Show me your crackers on Instagram: #lifechangingcrackers

 

Valentine Rawlos

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rawlos

For a girl who is decidedly not into Valentine’s Day, I bet you’re already confused. Well, me too. Let’s blame my overflowing sentimentality these days – I’ve realized motherhood can do a real number on your sappy side – but one of the few times I’ve been out of the house alone in the last few months I found a heart-shaped chocolate mold at the dollar store and didn’t even think twice about it. Nope.

I knew exactly what I wanted to make. Rolos. No wait, rawlos. A major childhood throwback made over into the healthiest chocolates I could possibly invent. I had done the nut buttercup thing, but hadn’t tackled caramel before, so this seemed as good a time as any. Coincidentally, it’s almost Valentine’s Day. Not that I care.

If you haven’t ventured into raw chocolate making before, you are going to want to marry me (I’m taken). It’s so easy and so versatile, plus actually healthy. Healing fats, nutritious sweeteners and antioxidant-rich cacao are all that these little chocolate-caramel bombs are made of. No schwaggy unpronounceables. No weird waxes or emulsifiers or artificial flavours and colours. If you really care about your valentine, this year make them something that will love them as much as you do!

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Like I said, I was aiming for a Rolo thing and I am very happy with the results. The chocolate of course, is out of this world. Dark and rich and so intense. The caramel inside was the question mark, but it turned out perfectly: creamy and sweet and just runny enough. I added some salt to the caramel to make these a little more to my taste, but you can leave it out if you like. I almost feel embarrassed calling this a recipe because it really is that simple, but you’re into that eh?

If you can’t get your hands on cacao butter, just use coconut oil in its place. They won’t have the exact same melt-in-your-mouth quality, but it will certainly work in a pinch. And please make sure that your coconut oil is flavour-neutral (i.e. that is does not taste like coconut), otherwise you’re going to end up with some very tropical-tasting candies, my friend.

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Whether you’re celebrating Valentine’s Day or not this year,  I hope you give yourself the chance to make these treats for yourself or someone you love.

Chocolatey hugs,
Sarah B