As I started my sugar-free journey, I had to figure out which sweeteners are a-ok by my standards. While I couldn't find any studies that say sucralose is bad for you, that -ose ending just doesn't sit well with me; it's still too closely related to sugar. Stevia is a great natural option. But then I discovered vegetable glycerine. Naturally derived from palm or vegetable oil, it has a sweet taste, with none of the chemical properties that raise blood sugar.
It's safe for your belly and your beauty. So I perfected* one recipe for each.
(My camera is on vacation; you'll have to use your imagination...or make your own!) Update: See Maus modeling this recipe with beautiful flowers from J at bottom of post!
*Perfected for me. As I am learning quickly, homemade recipes have to be personalized.
Veggie Glycerine Hair/Scalp Moisurizer
Mix one part water and one part vegetable glycerine in a spray bottle. Add one or two drops of your favorite essential oil (depending on the size of your bottle). Lavender, rosemary and tea tree oils are all good for your hair, but I can't resist choosing mine based on smell, so I used cinnamon leaf. Spray on your hair while wet and let air dry.
**Note 1: The first time I did this, I got really nervous. My hair felt so sticky. But I slept on it overnight, and the next morning, my hair looked and felt normal, and was very easy to style.
**Note 2: Vegetable glycerine is a humectant, which means it will trap the moisture in your hair when it's wet. But don't apply to dry hair, or it will pull out that moisture and irritate your scalp. Ouch!
Sugar-Free Sunflower Brownies
*adapted from this forum
1 cup raw, hulled sunflower seeds
3 tsp. baking powder
1/2 cup corn starch
6 tbsp. unsweetened cocoa powder
3/4 tsp. stevia (powdered)
a few liberal dashes of cinnamon (optional)
2 tbsp. vegetable oil
1 cup water
4 tbsp. vegetable glycerine
Preheat oven to 350 degrees F. Blend the sunflower seeds until powdered. Then mix with the other four (pr five) dry ingredients. Add the three wet ingredients and stir until just mixed. Bake in an ungreased brownie pan for 30 minutes.
**Note 1: My cocoa tends to be clumpy, so I would recommend sifting that into the dry ingredients. I will try that next time.
**Note 2: I suspect baking time depends a lot on your pan, so you might want to check with a toothpick partway through. I use a heavy stoneware pan.