As of Monday the 5th of October, Brighton and Hove City Council launched an initiative that put a 10p sugar tax on sugary drinks. Demand for a Sugar Tax is one that has been around for a while, with Chef and Restaurant owner Jamie Oliver at the forefront of the campaign. Restaurants and food outlets will be called upon to voluntarily up their prices of their sugary drinks, with the money made from the sugar tax going to The Children’s Health Fund, set up by Jamie Oliver and Sustain, a charity that works in health and food education. In Brighton and Hove, more than 300 children were admitted to hospital in Brighton and Hove to have teeth removed, and the NHS spends £80 million pounds a year on treating diet-related diseases in the area.
“As of Monday the 5th of October, Brighton and Hove City Council launched an initiative that put a 10p sugar tax on sugary drinks. Demand for a Sugar Tax is one that has been around for a while, with Chef and Restaurant owner Jamie Oliver at the forefront of the campaign.”
Alongside the sugar tax, Primary schools will also launch programmes to educate pupils, and there have been steps to make sure there are healthy options in vending machines across local authority and health care buildings in the city. At bjournal we have been trying to lower our own sugar consumption, cutting out sugar in our coffees and drinking water instead of fizzy drinks, we’ve also finding yummy sugar free recipes to share with you, so you too can lower your sugar intake without lowering your cupcake consumption. This recipe is for lemon and yoghurt cupcakes with beet icing and chia sprinkles, both sugar and gluten free! To find out more on this recipe head here and to find more delicious sugar free recipes go to https://iquitsugar.com/
- 1/4 cup full-fat natural, unsweetened yoghurt.
- 1/4 cup butter, melted.
- 1/2 cup full-fat milk.
- 1 large egg.
- 1 teaspoon vanilla powder.
- 1 1/2 tablespoon rice malt syrup.
- 1/2 lemon, juice and zest.
- 1 cup brown rice flour.
- 1/2 cup almond meal.
- 1 teaspoon baking powder.
- 1/4 teaspoon baking soda.
- 1 cup full-fat cream cheese.
- 1/4-1/2 teaspoon beetroot juice (see note).
- 1 tablespoon lemon juice + zest from half a lemon.
- 2 teaspoons white or black chia seeds, to sprinkle.
- Preheat oven to 180ºC / 350ºF / Gas Mark 4 and grease or line six holes in a muffin tin with baking paper.2. In a mixing bowl, whisk together the yoghurt, butter, milk, egg, vanilla, rice malt and lemon juice and zest. Fold through the dry ingredients.3. Fill the prepared muffin holes with the mixture. Place in the oven. Bake for 15 minutes, until cupcakes spring back when you touch the tops. Once cooked, remove muffins from the oven and allow to cool for 15 minutes.4. Meanwhile, combine all ingredients to make the icing besides the chia seeds in a small bowl. Scoop mixture into a ziplock bag and snip off one of the corners (alternatively use a piping bag). Squeeze mixture out onto the cupcakes and make a traditional cupcake-looking icing swirl. Sprinkle with chia seeds to serve.
And there we have it! If you have any sugar free recipes you would like to share, comment below!!
Feature image by Eldriva