I have a major sweet tooth, so I had to work a bit harder to get my sugar fix this past month. I ate a lot of fruit, but had a few other baked staples that I will continue to make. This Oatmeal-Raisin Breakfast Cookie recipe is awesome, and this Simple Gourmet Granola is a staple at my house.
Since October 1st was the first time I was allowed a sugary treat, I indulged and made dessert. I made a Raspberry Peach Crumble, something that is still healthy enough, I ate the leftovers for breakfast. I could have made it last month had I substituted the sugar in the topping for maple syrup. I served it with ice cream, but I think it would taste awesome with a creamy thick yogurt.
Raspberry Peach Crumble
(from the Usborne Healthy Cookbook)
1/4 c. whole wheat flour
1/4 c. all-purpose flour
4 T butter
1/2 c. ground almonds
1/4 c. brown sugar
2/3 c. oats
14 oz. canned peaches with 4 T of juice reserved
2 c. raspberries
1. Mix the topping together.
2. Mix the fruit in a 9x9 pan. Pour 4 T of peach juice over the fruit.
3. Spread the crumble over the fruit.
4. Bake uncovered at 350 for 30 minutes.