There has been a subtle shift in our house lately, with the spicy little Irishman becoming slightly less spicy. Perhaps it’s because — after all the wedding travel and upheaval — we are settling into our new daycare routine. Perhaps it’s because we are learning how to diffuse the tantrums a little more quickly, or perhaps it’s because I finally found an Omega 3 supplement Atticus will take on the regular. It’s hard to get sufficient Omega 3 into little ones … and this one nutrient is so important for their nervous system regulation and development.

Of course, I try and get food sources into Atticus through his diet — and he’s pretty good with salmon and pumpkin seeds. But sardines/mackerel (the best possible source of Omega 3 really) are a hard no at this time. I can’t say I blame him, I really do try to like them but I keep failing. My sister-in-law had great success feeding her sons sardines by mashing them into avocado, but omg that just sounds worse!

Anyway, with a slightly calmer household, I had time for a little baking experiment lately. I know that last week I gave you a pretty big lecture on blood sugar, so it seems contrary to give you a sweet recipe this week, but I’m going to position this as a “teachable moment”. There’s no way you will get through life without desserts, so how about we figure out how to manage them in a healthier way?

This recipe for sticky ginger squares uses a natural sugar alternative called sucanat (Miles.) It’s not actually less sweet (and actually has the same glycemic index as table sugar) but it’s a more wholefood approach that contains a handful more minerals — plus it has a beautiful molasses flavour. It’s not really “better for you” than sugar (important to be real here), but I made some other adjustments to the original recipe that help. Instead of a generic refined gluten free flour I used the Bobs Red Mill grain-free Paleo baking flour (Miles) and I switched out half a cup of the flour itself for ½ cup of Linwoods ground seeds (Miles) — this adds a little extra protein and lots of fibre.

Some extra tips? If you are having this as a snack, then having a little extra protein on the side will help. I served this with the Coconut Collab high protein coconut yoghurt (as well as pomegranate seeds as they go so well with the ginger.) However if you are not dairy-free, then any plain Greek yoghurt would do.

If you are planning this as a dessert, then I suggest you the skip carbs with your main meal. No need to have potatoes, rice or pasta and then dessert on top! Aim for something like grilled chicken salad or lean steak and green veggies first. You will avoid doubling up on the carbs and it will stop you feeling overfull too!

Sticky Ginger Squares (gluten and dairy free) — makes 12

Preheat the oven to 350F. Line or spray a rectangular baking pan.

Ingredients:

1 cup sucanat

½ cup granulated sugar

¼ cup molasses

1 cup Earth Balance plant-based butter, melted

1 egg

1 tsp vanilla

1 tsp baking soda

½ tsp salt

2 cups Bobs Red Mill Paleo baking flour

½ cup Linwoods ground seed mix (I like the pumpkin, flax and sunflower seed combo)

1.5 tsps ground ginger

¾ tsp ground cinnamon

¼ tsp nutmeg

Method:

1, In a large bowl, add the sucanat, granulated sugar, molasses and Earth Balance. Hand whisk til well combined.

2, Add in the egg and vanilla, hand whisk again.

3, Gently fold in the baking soda, salt, flour, ground seeds and spices. I use a ballon whisk to lift lots of air in.

4, Pour into the baking pan and bake for 22-24 mins until the edges are raised and the middle is soft to the touch.

5, Cool completely, ideally in the fridge overnight.

6, Cut into squares and serve with Greek yoghurt (dairy free if need be) and fresh pomegranate seeds!

• The advice given in this article is not intended to replace medical advice, but to complement it. Always consult your GP if you have any health concerns. Catherine Burns BA Hons, Dip ION, BNTA is a fully qualified Nutritional Therapist trained by the Institute for Optimum Nutrition in Britain. Join Catherine on Facebook: www.facebook.com/nutrifitandnaturalnutritionbermuda or instagram @naturalbda.