diabetic cookingg

By suecsdy Latest Reply 2015-01-25 07:00:25 -0600
Started 2015-01-20 08:24:37 -0600

One of my favorite recipes before diabetes was Apple sundae cake. It is a very simple recipe and I am going to try it with some diabetic friendly ingredients. I will be substituting the flour with a nut flour and using a sugar substitute also. The rest of the ingredients are just spices, eggs and a little leavening. Does anyone have any tips for using nut flour? Do I need to add something to enhance performance. This recipe is so good for a desert and good for breakfast the next day too.

11 replies

webdangol223 2015-01-25 07:00:25 -0600 Report

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suecsdy 2015-01-20 18:11:07 -0600 Report

Ok , here is the original recipe, not yet modified. 2&1/ 2 cups chopped apples…you can leave the skin on if you like, mixed with 1 tsp cinnamon and 2TBS sugar. Let that stand for 10 mins. Mix together 1cup flour, 3/4 cup sugar, 1tsp baking powder, 1/2 tsp salt. Then mix together 1/4 cup oil. 1 egg, beaten, 1/2 tsp vanilla, 1/2 cup c chopped nuts. Add all this to the apple mix. pour into greased pie plate (I use glass) and bake at 350 for 45 mins. The original recipe also includes a hot caramel sauce, but we always used ice cream or whipped topping. I think it's even better cold the next morning. BTW, it's a thick batter and doesn't rise like a more traditional cake. and it is just as yummy with peaches( had some frozen that I used once.) This is not my own recipe. This version is from www.foodista.com.

GabbyPA 2015-01-20 12:38:47 -0600 Report

If you use any kind of leavening, you have to add extra to make your bread rise. I add about 1/2 again as much. So if it calls for 1 teaspoon, add 1/2 teaspoon extra.

Pegsy 2015-01-20 12:30:24 -0600 Report

I do OK with almond flour but I find coconut flour needs more liquid. I like the flavor of coconut flour but working with it has been a challenge for me. I love baking with Stevia in the raw. Replacing sugar with equal amounts.

aleahk 2015-01-20 10:34:15 -0600 Report

I've had quite a bit of success with almond flour but it is not a very absorbent flour. It makes dense quick breads with a wonderful nutty flavor. If you're making something thick like banana bread though I would suggest using a mixture with coconut flour or tapioca starch to change up the varieties and get a more bread-like texture. For a cake I would do the same. Try searching for paleo cake recipes since those typically use nut flours.

RosalieM 2015-01-20 08:44:24 -0600 Report

If you give me the recipe, I will test it for you. I make up or convert all the recipes I use for myself and my diabetic food business. I have a quite a bit of experience doing this.

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