Our first original Diabetic Connect recipe video

John Crowley
By John Crowley Latest Reply 2011-05-21 08:52:41 -0500
Started 2011-04-18 14:14:35 -0500

Hey, we've been working on plans to continue to add to our awesome community here. Our own Patient Advocate, Jeanette (aka jralphs) has been in search of a great low-carb cookie recipe. She perfected a recipe for Peanut Butter Cookies and made a video of how to make them.

Check out the video here: http://www.diabeticconnect.com/videos/1377-co...

Let us know what you think and what other kinds of videos you'd like to see.

We hope you enjoy this and we plan to keep adding great content like this in the weeks ahead.

Thanks for your feedback.

18 replies

MoeGig 2011-05-20 21:05:34 -0500 Report

Definitely trying this tomorrow. Tempted by the video right now, but eating peanut butter straight out of the jar…too late to try the recipe tonight..:>)

Jim Edwards
Jim Edwards 2011-05-20 16:13:58 -0500 Report

I feel discriminated against! Everybody is writing in about this recipe yet not a one has asked about my sugar free, calorie free, glucose free, mineral packed rock diet! Don't bother to ask now, my feelings are hurt. I am going to just sit here and eat all the rocks by myself! I would say have a great weekend, but I know you won't since you will never get the recipe out of me now.

cavie2 2011-05-20 17:21:51 -0500 Report

Jim thank you for the information on temperature got your email. Now I am going to be baking and cooking tomorrow so I would like to say I never knew you had a recipe for rock so if I say PRETTY PLEASE, PLEASE, PLEASE. GROVEL GROVEL GROVEL would that help. lol

GabbyPA 2011-05-20 16:18:01 -0500 Report

LOL! When you post a couple of recipes we will try them out in our test kitchen. I think I actually made one the other day with my almond flour. It was about as hard as a rock and it didn't taste much different than dirt! LOL

Jim Edwards
Jim Edwards 2011-05-20 16:31:36 -0500 Report

Jayabee suggested that I try almond milk, which I did. Thankfully, diet Cherry suggested Whey Protein drink around the same time. I like almonds, but the almond milk was…different. So, I drank the 1/2 gallon of Almond milk with Whey Protein. Pretty good, once you couldn't taste the almond milk! Sorry Jayabee. ;)

jayabee52 2011-05-20 17:51:19 -0500 Report

No Problem, Jim. No skin off my nose. Are you aware there are different types of almond milk? I've seen the calorie count of almond milk vary from 90 cals to the most recent one I bought at Trader Joe's was 15 calories. All manner of different sweetening from no sweetener to sweetened with Splenda, ect. Then there are almond milks which have no flavoring, up to those who have Vanilla flavor, and I think I've seen (but not tried) Chocolate flavor. The Choc. was a lot of carbs. so I avoided it.

I'd rather drink cow's milk, but since that is counter-indicated for me, and I avoid soy milk, next the best thing for me IMO is almond.

GabbyPA 2011-05-20 16:48:43 -0500 Report

I make my own almond milk, thus the experiment with almond flour. I like it and use it in smoothies. Everything is better with berries in it. Try that. Sorry, but it's more than one carb per serving that way though. LOL

GabbyPA 2011-05-21 08:52:41 -0500 Report

I soak 1/2 cup of raw almonds in 4 cups of water at least 8 hours.
Then I drain the water and put the almonds in my blender with about 3 1/2 cups of fresh water (filtered is always better)
Then I blend the almonds for about 2-3 minutes. It will get frothy.
I strain my pulp out (most of it any way) with a fine screen sieve into a bowl or directly into the pitcher.
Then I add 1-2 teaspoons of vanilla extract (optional, but recommended)
I also add about 2 table spoons of agave nectar (also optional)

It will keep in the refrigerator for about 3 days. I learned this from one of the members here and I have loved it. I am due for a fresh batch. I like it because it has better fats, high protein and a lot less carbs.

I dehydrate the pulp to make my almond flour. Now I just need a good recipe to use it, because the last one I used, I made a rock...just for Jim! LOL

GabbyPA 2011-04-19 08:57:40 -0500 Report

It was a great video! I love peanut butter cookies and that sounds like a good recipe. I love that she doesn't use artificial sweeteners. I would have loved to have seen the final product though.

Jeanette Terry
Jeanette Terry 2011-04-19 18:09:19 -0500 Report

They were delicious :) Gabby I have the curse of burning things so it took me several trys to not burn these cookies because they cook differently than regular cookie recipes and my oven cooks faster than my previous one. The cookies that I did whip up in the video however didn't burn and I will have to take a picture so that you can see.

Jim Edwards
Jim Edwards 2011-05-20 16:20:42 -0500 Report

jralphs, I know I have been accused of not giving straight answers all the time and I plead guilty, but this is true. If you tend to burn things, reduce your oven temp by 25 degrees and if you need to, cook the item longer. When I worked maintenance at a retirement home we built 32 apartments, all with the same model of stove. After a few complaints we spot checked 10 of them, set them all at 350 for 20 minutes and there was a span of 50 degrees! So, your old oven may have been off, or your new oven may be off, or (okay, I won't put the 3rd option in here). Anyway, I have found that for most items, longer at a lower temp is better.
For those who use C scale, instead of the F scale we use here, the 350F equals 177 C.

cavie2 2011-05-20 17:25:22 -0500 Report

what was the third option, SHE may be off! ha ha ha. Sorry Jeanette didn't mean that honestly. Grovel Grovel. lol

cavie2 2011-05-20 14:14:56 -0500 Report

can you tell me in the recipe you said to pre-heat your oven to 350 is that gas or electric. I have an electric oven and the setting only goes up to 230