Baking fun!

[BobbleHat]

I've always loved baking. Since my diagnosis, I haven't really dared do any - I know my limitations and know that when it comes to my sweet tooth, I have zero portion control.

But, I'm gradually coming to terms with these being a lifeling diagnosis so it's important that I ensure the way I eat is long term sustainable.

So, I decided to try baking something that fits. I'm loving the Sugar Free Londoner site - and today's baked goodies were the lemon bars on there. So good -and so nice to resume a hobby I thought I might have to give up!

I still intend to focus on whole foods and nourishing food to aid weight loss as that's what's going to get my hba1c moving downwards but it's nice to know there are options when I just need something that isn't celeriac or cauliflower 🙂

 

[Martin62]

I've always loved baking. Since my diagnosis, I haven't really dared do any - I know my limitations and know that when it comes to my sweet tooth, I have zero portion control.

But, I'm gradually coming to terms with these being a lifeling diagnosis so it's important that I ensure the way I eat is long term sustainable.

So, I decided to try baking something that fits. I'm loving the Sugar Free Londoner site - and today's baked goodies were the lemon bars on there. So good -and so nice to resume a hobby I thought I might have to give up!

I still intend to focus on whole foods and nourishing food to aid weight loss as that's what's going to get my hba1c moving downwards but it's nice to know there are options when I just need something that isn't celeriac or cauliflower 🙂

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They look lovely, I use sugar free Londoners recipes too as I find her recipes delicious and easy to follow.

 

[helli]

I often bake and while I can inject insulin for the carbs and do not need to lose weight, I am conscious of what I bake.
For many years, I have used less sugar than recipes suggest and find shop bought cakes sickly sweet for that reason. They often taste of just sugar rather than the rest of the ingredients.

And baking burns more calories than picking something off the shelf. I still need to burn the calories doing the shopping for the ingredients but burn more when mixing and whisking and kneading and rolling and shaping and dashing back to the oven to see if they are cooked (and not burnt). It may not be much but all the calories add up.

It also allows me to "escape" to the kitchen and listen to whatever I want on the radio. If it's music, I may dance and sing along. If it is talk radio, I will learn something new without trying.

 

[Drummer]

I used to do storage testing for Allied Lyons and recommend storing your specialist ingredients in a freezer to extend their useful life.
I was lucky enough to acquire a large freezer - it was returned to the shop by the original purchaser as too large to fit into the house, so when I turned up it was still in the van and was at the front door before we even arrived back home. It has paid for itself many times over.
I have butter, psyllium, coconut, almond and mixed seeds in the freezer, the last as flours, ground or milled etc. - the temperature stops oxidation really well.