Kitchen Therapy

suecsdy
By suecsdy Latest Reply 2015-02-28 04:21:56 -0600
Started 2015-01-30 12:22:04 -0600

This morning I am indulging in a little kitchen therapy. For the record, in past years when I stressed, I baked. It is something I do well and made me feel good. Since my husband passed, I don't bake much and now being diabetic, even less. Today I decided to try to make something ,even if I could only have a little. I have a cookbook called "Small Batch Baking" and found a simple recipe I liked. Then I decided to experiment and see what would happen if I substituted the main ingredients for diabetic friendly stuff. Coconut oil instead of butter, hazelnut flour and Truvia baking blend in place of the "real" stuff. The first attempt wasn't bad, but there was way too much oil. The texture and flavor were not bad. Since it is only a very small recipe, I don't mind trying again. Cake #2 is in the oven now. The entire recipe makes one baby bundt cake. Perfect for me. Tonight, dinner is Poppyseed chicken casserole. Something I consider comfort food and will definitely not mind having leftover. And I found a lower carb version either online or in one of my cookbooks
PS No news from the kidney people yet


11 replies

Fefe12
Fefe12 2015-02-28 04:21:56 -0600 Report

I say skip the eating and give it away. There are lots of folks out there that would love to taste homemade baking. Not too many home bakers anymore. I grew up with one. We always had baked goods in the house but friends were never forgotten. Mom always baked for others. Being an only child we could only eat so much, and mom needed more cooking then that. Potlucks at church, ppl would sneek out of service early to get to her food first. The teachers she worked with were blessed with her ''mistakes''. All I'm saying is don't hold back just because you can't eat it. Dont!

Dr Gary
Dr GaryCA 2015-02-03 22:35:22 -0600 Report

Hey suecsdy, that poppyseed chicken really sounds great, along with the bundt cake. Excellent. I am not a cook, but I have a lot of respect for people who have the patience to swap in healthier ingredients and see what they come up with. Good for you! (Now I'm hungry!)

Gabby
GabbyPA 2015-02-02 12:10:01 -0600 Report

My kitchen therapy this weekend was called re-arranging it and getting myself more counter space. LOL My new cooking takes up a lot more space, so I have better working area now to make my new low carb recipes.

rolly123
rolly123 2015-01-30 20:16:43 -0600 Report

How does taste ? I eat when im stressed and little cook

suecsdy
suecsdy 2015-01-30 22:53:14 -0600 Report

I thought it tasted pretty good. It definitely took care of the sweet craving. I would like to try it with a different sweetener. Truvia is very strong…might back off to a smaller amt. Or even use applesauce for sweetening. I ate it all with lunch and dinner.

valentine lady
valentine lady 2015-01-30 19:09:11 -0600 Report

Hi Sue,
Sounds wonderful…when you get it perfected could you write it up
on the dessert section of our recipes so everyone can enjoy it. That's
what we need tried and true recipes to share with everyone. Not
everyone reads the discussions. I can't wait to get the recipe for the finished product. Hugs, VL

Pegsy
Pegsy 2015-01-30 15:21:34 -0600 Report

I have that same cookbook! I use it to make small batch desserts for my hubby. I have several single serving diabetic dessert recipes that I have collected from diabetes websites that I use for myself when I get that craving now and then. I like to experiment with the recipes until I get it just the way I like it. I have had to throw out a few attempts, LOL. My goal this summer will be to perfect my own low carb ice cream using Stevia and who knows what else. If I can achieve that, I will be extremely happy.

I'm glad you are keeping busy with something fun while you wait to hear the results of your scan. I hope all turns out well!

suecsdy
suecsdy 2015-01-30 12:53:47 -0600 Report

I will say the hazelnut flavor seems to come through, so if you don't like hazelnuts, you could probably use almond flour. I was told you could substitute hazelnut for almond flour on a 1/1 basis. It bakes kind of dark and has a somewhat coarse texture, but the flavor was good. Here's what I did:
2T coconut oil
2 1/2 T Truvia Baking Blend
1/2 cup hazelnut flour
3T Liquid eggs
3T 2% milk
1/2 tsp baking powder
1/4 tsp salt
1/2 tsp butter flavored extract
Mixed everything together, no need for a mixer; baked in a greased and floured baby bundt pan at 350 for 30-35 minutes.
Hazelnut flour has 5 carbs per 1/4 cup.
Truvia has too many carbs, but I used it because the bulk is more like real sugar. Next time will try splenda
By my calculations, this is about 22 carbs per serving( recipe is 2 servings) so still too high, but it tasted good and I can see it with a little sugar free jelly or even better, kick up the flavor with some spices in the batter.

Type1Lou
Type1Lou 2015-01-30 12:33:48 -0600 Report

Keep experimenting. I've found that it is not hard to adapt many recipes to make them more diabetes-friendly…and healthier to boot!

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