To indulge your occasional taste for a sweet treat, here are a few diabetic/low fat baking tips that will help you cook delicious snacks with fewer calories and less sugar.
When swapping sugar with artificial sweeteners in you recipes to help maintain a healthy weight and aid in blood glucose control there are a few things to know to get perfect results every time.
Your baked recipes, such as cupcakes and muffins will not rise as high. Cakes made without added sugar may also tend to be paler in colour and have a different textured crust. This is because that golden-brown colour of a baked cake is the result of the sugar caramelizing during the baking process. Adding a little extra baking powder/soda can solve this.
Sugar also acts as a preservative which helps to retain moisture and freshness. Generally, cakes and biscuits made with an artificial sweetener will become stale more quickly, especially when there’s less fat in the recipe. Substituting a little oil instead of milk or other liquid can help maintain a moist cake.
Enjoy a low-fat delicious snack, great hot or cold! Serve with sweet chilli sauce
or barbecue sauce and fresh, green salad and diabetic salad dressing.
1/2 cup each of cooked chickpeas & boiled pearl barley
1 cup each of baked pumpkin & sweet potato (baking intensifies the flavours)
1 small onion, halved and baked (optional, baking adds natural sweetness)
1 spring onion (or chives) and a clove or two of garlic
2 tbs olive oil or other vegetable oil, such as sunflower (approx)
4 tbs besan flour, adjust for consistency to make a stiff mixture that binds well
1 tbs fresh chopped oregano. Black pepper to taste (you can add salt if you like)
1 tsp of yeast extract.
Place all ingredients, except pearl barley into a processor and blend until just
combined so there is still some nice texture. Fold in pearl barley with a spoon.
Using clean hands form small balls, roll balls thoroughly in semolina which adds a lovely crunch.
Place on lightly oiled aluminium foil on baking tray and bake on moderately slow oven 180C deg or 325F for about 20 minutes until cooked through and golden brown.
You can turn the Bites half way through cooking time to get nice crunchy crust all over. Delicious served as nibbles with drinks, too
Diabetic Cupcakes For World Diabetes Day
Celebrate World Diabetes Day, November 14 With A Blue Circle of Cupcakes!
1/2 cup unsweetened cocoa powder
1/2 cup low fat cream cheese, such as Philly 5% fat
1 1/3 cups self-raising cake flour
3/4 cup granulated sweetener
1/2 teaspoon baking powder/soda
1/4 teaspoon salt
3 tb butter, softened
2 large eggs, lightly beaten
1/2 cup buttermilk
1/4 cup oil, such as grape seed oil
1 teaspoon vanilla extract
1. Preheat oven to 150°C or 350°F. Line cupcake tin with cupcake patty cases.
2. Sift all dry ingredients together into large bowl and set aside.
3. In a separate bowl, beat cream cheese with butter and sugar until light and
fluffy, beat in one egg at a time, then vanilla and add buttermilk and oil,
alternating with flour mixture until all just combined. Don't over-beat.
4. Spoon batter into prepared patty cases. Fills 12 to 15 cupcakes.
5. Bake 15 to 18 minutes or until a toothpick inserted in center comes out
clean. Remove from pan and cool on wire rack. Ice with cream cheese frosting
or top with chocolate curls.
Fresh Corn Fritters
This is an easy, no-fuss low-fat recipe suitable for breakfast or any time! You can substitute other herbs, such as coriander or use gluten-free flour instead of wheat flour.
200 gm fresh corn, cut off the cob
1 spring onion sliced
30 gm unbleached plain flour
1/2 tsp baking powder
1 free-range egg
Place all ingredients in electric blender & process lightly, until ingredients are just combined.
Heat 2 Tbs of olive oil in hot pan, lower heat and add heaped tablespoons of corn mixture.
Cook until just golden brown then turn & cook other side, about 1 minute. Remove from pan, serve on a bed of fresh lettuce, avocado, cucumber, snow peas and top with sweet chili sauce. Delicious served cold for picnics or packed lunches, too.
Low-Fat Carrot Cake
This is a very moist, dense cake that is not too sweet. It freezes well so is great to slice, wrap individually & freeze.
1 cup grated carrot
3/4 cup fresh pureed apple
2 tablespoons grape seed oil
1/3 cup sugar substitute
1/2 cup of 5% low fat cream cheese
1 & 1/2 cups self-raising flour
1/2 cup chopped walnuts
1 teaspoon ground cinnamon
1/2 teaspoon bicarbonate of soda
Preheat oven to 200 Degrees C (360 Deg F/Gas 5) Grease and line non-stick loaf tin with baking paper.
Whisk carrot, apple puree, free-range eggs, nuts and cream cheese in a bowl until combined.
Sift in dry ingredients, lightly combine and pour into prepared tin. Bake for 25 minutes or until skewer comes out clean. Stand in tin for 5 minutes and turn out onto wire rack to cool.
Cut cake into 2 layers. Fill & ice cake with 200gm low-fat cream cheese, 1/3 cup honey & 2 tsp grated orange rind.
Chai Latte, Perfect For A Chilly Afternoon!
Super-easy to make, yet a complex, spicy brew of chai tea, Indian spices & soy milk. You can buy Indian spices from supermarkets, delicatessens & specialty shops.
2 cups organic vanilla soy milk
2 cups skim milk
2 cups water (filtered preferably)
3 teaspoons loose-leaf, Chai black tea
2 teaspoons Indian mixed spices with cardamon & star anise
1/2 doz cloves
1 cinnamon stick
Add all ingredients into a large saucepan over low heat on cook-top & stir frequently until gently simmering. Do not let tea boil. Add honey to taste for sweetness if desired.
When steaming hot, strain carefully into warmed cups. You can adjust quantities of spices to suit your personal taste.
Do you know that the American Diabetes Association encourages consumption of healthy fiber-rich foods including fruits, vegetables, whole grains and legumes?
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