Bubbsie
Well-Known Member
- Relationship to Diabetes
- Type 2
Vince chocolate is also toxic to dogs and you eat buckets of that...you're still here...so there's no need to panic.
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Low Carb Baking
- Thread starter Bubbsie
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persephone
Member
- Relationship to Diabetes
- Type 2
Hi everyone.
just joined this fab community and was lurking around finding my way when i stumbled on this thread. im a happy bunny. I love the recipes. you are clever people. i was diagnosed type 2 5 years ago managed ok but now have hit a wall. I miss treats...a lot
so im quickly filling up a notebook with recipes and a list of ingredients. Cant wait for payday so I can go shopping. 🙂
just joined this fab community and was lurking around finding my way when i stumbled on this thread. im a happy bunny. I love the recipes. you are clever people. i was diagnosed type 2 5 years ago managed ok but now have hit a wall. I miss treats...a lot
so im quickly filling up a notebook with recipes and a list of ingredients. Cant wait for payday so I can go shopping. 🙂
Vince_UK
Well-Known Member
- Relationship to Diabetes
- Type 2
Welcome @persephoneHi everyone.
just joined this fab community and was lurking around finding my way when i stumbled on this thread. im a happy bunny. I love the recipes. you are clever people. i was diagnosed type 2 5 years ago managed ok but now have hit a wall. I miss treats...a lot
Cook away and feel to totally free to ask any questions.
There are some very good recipes here and ones even I can manage lol
🙂
Bubbsie
Well-Known Member
- Relationship to Diabetes
- Type 2
I think some of the foods I miss the most are bread...pastry...cakes & puddings...now we can have them guilt free...most of them are so easy to make...I've said before the hardest part is assembling all the ingredients...and lets face it if @Vince_UK can make them...we all canHi everyone.
just joined this fab community and was lurking around finding my way when i stumbled on this thread. im a happy bunny. I love the recipes. you are clever people. i was diagnosed type 2 5 years ago managed ok but now have hit a wall. I miss treats...a lot
Vince_UK
Well-Known Member
- Relationship to Diabetes
- Type 2
Fully agree even though you malign my abilitiesI think some of the foods I miss the most are bread...pastry...cakes & puddings...now we can have them guilt free...most of them are so easy to make...I've said before the hardest part is assembling all the ingredients...and lets face it if @Vince_UK can make them...we all can
Bubbsie
Well-Known Member
- Relationship to Diabetes
- Type 2
No Vince...you have to admit you were the most reluctant baker...now of course you have acquired some good basic skills...although you'll have to step away from the Clafoutis soon
...don't forget the quiche we're all waiting for.
persephone
Member
- Relationship to Diabetes
- Type 2
I think as i am of a mature age 🙄 I was brought up on stodgy and very filling foods. I find a lot of meal recipes are not to my taste.I need sunday dinners. mince and dumplings, fish and chips, i think its the feeling of fullness and enjoyment i miss. i think i will find some good substitutes here. Cant wait to try the muffins and cheesecake. and the yorkshires..i love yorkshires 😛
Vince_UK
Well-Known Member
- Relationship to Diabetes
- Type 2
You and me alike lol and I a more of a mature disosition than your goodself 🙂
Miss my staple BUT I am getting used to this new way of life.
persephone
Member
- Relationship to Diabetes
- Type 2
I never realized just how much food impacts on your quality of life. to realize that walking down the shopping isles turns into a battle of wills with yourself so as not to buy all those yummy things that are on special offer is painful. never to old to learn they say well im gonna learn 🙂
well im gonna learn 🙂
Vince_UK
Well-Known Member
- Relationship to Diabetes
- Type 2
Absolutely correct. I now gain much kudos by not weakening. You have the correct attitude @persephone. Mindset is 90% of the battle. Once you adapt is is not as difficult as you may think at the present. Well done.🙂I never realized just how much food impacts on your quality of life. to realize that walking down the shopping isles turns into a battle of wills with yourself so as not to buy all those yummy things that are on special offer is painful. never to old to learn they say
Vince_UK
Well-Known Member
- Relationship to Diabetes
- Type 2
What are you insinuating? Woof Woof
Bubbsie
Well-Known Member
- Relationship to Diabetes
- Type 2
LOW CARB DUMPLINGS...I have tried this recipe but at the time the dumplings did not last long enough to take a photo...this is a recipe I've borrowed from @Mark Parrott with a few small tweaks here & there...
Ingredients for 16 to 18 dumplings for 5-6 servings (approximately 3-4g carbs per dumpling) I made them larger and settled for 8 dumplings which of course will increase the carb content to double.
2 eggs
1 tsp salt
1.5 tsp black pepper I substituted black pepper for 1 teaspoon of white pepper since the black pepper affected the colour of the dumplings turned the mixture grey & no one wants a grey dumpling?
1 tsp paprika I substituted some dried parsley...although you can use any herb or spice flavouring you wish
1 cup almond flour
Instructions
1.Beat the eggs until fluffy.
2.Add the spices and almond flour.
3.Put dough in the freezer for 30 minutes or the fridge for an hour or two. You can get by with less chilling time, but forming the dumplings will be messier. If aesthetics are important to you, chill the dumplings.
4.Bring a pot of water to a boil.
5.Form all your dumplings at the same time so they can go into the water about the same time.
6.Steam, with the lid on, for about 8 to 10 minutes. They will puff up and you'll see air pockets inside when cut, this means they are done.
Ingredients for 16 to 18 dumplings for 5-6 servings (approximately 3-4g carbs per dumpling) I made them larger and settled for 8 dumplings which of course will increase the carb content to double.
2 eggs
1 tsp salt
1.5 tsp black pepper I substituted black pepper for 1 teaspoon of white pepper since the black pepper affected the colour of the dumplings turned the mixture grey & no one wants a grey dumpling?
1 tsp paprika I substituted some dried parsley...although you can use any herb or spice flavouring you wish
1 cup almond flour
Instructions
1.Beat the eggs until fluffy.
2.Add the spices and almond flour.
3.Put dough in the freezer for 30 minutes or the fridge for an hour or two. You can get by with less chilling time, but forming the dumplings will be messier. If aesthetics are important to you, chill the dumplings.
4.Bring a pot of water to a boil.
5.Form all your dumplings at the same time so they can go into the water about the same time.
6.Steam, with the lid on, for about 8 to 10 minutes. They will puff up and you'll see air pockets inside when cut, this means they are done.
Bubbsie
Well-Known Member
- Relationship to Diabetes
- Type 2
RICOTTA CAKE
This cake is fabulous & tastes as good as it looks...it comes in at 5.6gs carbs & 317 calories per slice (this makes twelve slices)…I served this last week and it went down a treat...although I'm not sure if the portions would have stretched to twelve servings the way I cut them...a bit more involved than many of the recipes here but worth it...I have made most of the recipes here & can say your visitors or dinner guests would never know these are genuinely low carb...and after eating them they won't care
Ingredients:
240 g ground almonds
50 g ricotta cheese
170 g xylitol, powdered (or any other sweetener of your choice which is equivalent of 170g of sugar)
4 eggs
Zest from 1 lemon
1 teaspoon vanilla extract
60g almond flakes
Instructions
Preheat oven to 160 C
Line the 20 cm loose bottom cake tin with baking paper
Using electric mixer beat egg yolks with xylitol, add ricotta, vanilla extract, lemon zest and ground almond and briefly mix to combine the mixture.
Whisk the egg whites until soft peaks. Fold 1/3 of the egg whites into ricotta mixture to loosen and then fold in the rest.
Spread the mixture in the tin, sprinkle the almond flakes on the top and bake for about 50 minutes.
Cool it down and refrigerate it overnight. Dust with powdered xylitol before serving.
This cake is fabulous & tastes as good as it looks...it comes in at 5.6gs carbs & 317 calories per slice (this makes twelve slices)…I served this last week and it went down a treat...although I'm not sure if the portions would have stretched to twelve servings the way I cut them...a bit more involved than many of the recipes here but worth it...I have made most of the recipes here & can say your visitors or dinner guests would never know these are genuinely low carb...and after eating them they won't care
Ingredients:
240 g ground almonds
50 g ricotta cheese
170 g xylitol, powdered (or any other sweetener of your choice which is equivalent of 170g of sugar)
4 eggs
Zest from 1 lemon
1 teaspoon vanilla extract
60g almond flakes
Instructions
Preheat oven to 160 C
Line the 20 cm loose bottom cake tin with baking paper
Using electric mixer beat egg yolks with xylitol, add ricotta, vanilla extract, lemon zest and ground almond and briefly mix to combine the mixture.
Whisk the egg whites until soft peaks. Fold 1/3 of the egg whites into ricotta mixture to loosen and then fold in the rest.
Spread the mixture in the tin, sprinkle the almond flakes on the top and bake for about 50 minutes.
Cool it down and refrigerate it overnight. Dust with powdered xylitol before serving.
Bubbsie
Well-Known Member
- Relationship to Diabetes
- Type 2
MINCED MEAT PIES I haven't made these yet hopefully they are my 'project for this weekend...I miss meat pies so much...
Ingredients (makes 6 pies):
Filling
200g mince beef meat
1 small onion (I used 60g)
1 celery stick
1 small carrot (about 100g)
4 mushrooms
1tbsp coconut oil
1 tbsp tomato puree
Spices (black pepper, salt, paprika, splash of soya sauce,oregano,garlic chopped)
Pastry:
150 ground almonds
40g soy flour
250g Mozzarella, grated
100g cream cheese
1 egg
½ tsp salt
Pinch of black pepper
Preparation:
Filling:
Finely dice carrots, celery stick, mushrooms and onions. Heat up the coconut oil and sauté vegetables together with mince meat. Add tomato pure, garlic and spices. Fry for a couple more minutes and set aside to cool down a bit. (you can use any selection of vegetables you like...although you may have to adjust the carb content if using starchy veggies)
Pastry
Place mozzarella and cream cheese in a medium saucepan. Heat it up over a medium heat, string continuously, until its full liquid. Let it cool down slightly and add ground almonds, soya flour, the egg , salt and black pepper. Stir by hand to make dough.
Place the dough in the fridge for about an hour.
Preheat oven to 220C and prepare little bowl of water to dip your fingers in. It really helps to work the dough into shape.
Divide the dough into two portions, about 60/40 ratio. Take the larger part and divide into six equal balls. Push these small portions into a large muffin tin. It will be a bit tricky as the dough is a bit sticky, but you should be able to fully line the muffin cups. Place in the oven and bake for about 10 minutes, until slightly browned. Remove from the oven and fill the pies with mince meat.
Divide the smaller portion of dough into six little balls. Place each ball on top of the pie and cover it, making sure the edges are stuck together. Bake for another 15 minutes until pies are golden brown. Let it cool down slightly before serving.
Ingredients (makes 6 pies):
Filling
200g mince beef meat
1 small onion (I used 60g)
1 celery stick
1 small carrot (about 100g)
4 mushrooms
1tbsp coconut oil
1 tbsp tomato puree
Spices (black pepper, salt, paprika, splash of soya sauce,oregano,garlic chopped)
Pastry:
150 ground almonds
40g soy flour
250g Mozzarella, grated
100g cream cheese
1 egg
½ tsp salt
Pinch of black pepper
Preparation:
Filling:
Finely dice carrots, celery stick, mushrooms and onions. Heat up the coconut oil and sauté vegetables together with mince meat. Add tomato pure, garlic and spices. Fry for a couple more minutes and set aside to cool down a bit. (you can use any selection of vegetables you like...although you may have to adjust the carb content if using starchy veggies)
Pastry
Place mozzarella and cream cheese in a medium saucepan. Heat it up over a medium heat, string continuously, until its full liquid. Let it cool down slightly and add ground almonds, soya flour, the egg , salt and black pepper. Stir by hand to make dough.
Place the dough in the fridge for about an hour.
Preheat oven to 220C and prepare little bowl of water to dip your fingers in. It really helps to work the dough into shape.
Divide the dough into two portions, about 60/40 ratio. Take the larger part and divide into six equal balls. Push these small portions into a large muffin tin. It will be a bit tricky as the dough is a bit sticky, but you should be able to fully line the muffin cups. Place in the oven and bake for about 10 minutes, until slightly browned. Remove from the oven and fill the pies with mince meat.
Divide the smaller portion of dough into six little balls. Place each ball on top of the pie and cover it, making sure the edges are stuck together. Bake for another 15 minutes until pies are golden brown. Let it cool down slightly before serving.
Bubbsie
Well-Known Member
- Relationship to Diabetes
- Type 2
Dark Chocolate & Nut Slices
I can just about squeeze these in the baking thread the hazelnuts are roasted in the oven...another for @Benny G and @Vince_UK ….dedicated chocoholics...you will need to calculate the nutritional content which will vary depending on which nuts you use & which percent cocoa solids in your choice of chocolate.
Ingredients:
100 g dark chocolate I'm using 85% here
About 100 g of nuts (avoid cashews as they are a bit higher in carbs) I am using roasted hazelnuts but the choice is yours
Spices of your choice (sea salt, chili powder, cinnamon) I haven't included spice in mine this time
Preparation:
In a bowl, over simmering water, melt the chocolate.
Line a tray with the cling film.
In a medium bowl combine the nuts with the spices and melted chocolate. Spread the mixture evenly on the tray and let it cool down. Place in a fridge for about 30 mins and then carefully turn over and peel the cling film. Break into pieces and store in the air tight container.
I can just about squeeze these in the baking thread the hazelnuts are roasted in the oven...another for @Benny G and @Vince_UK ….dedicated chocoholics...you will need to calculate the nutritional content which will vary depending on which nuts you use & which percent cocoa solids in your choice of chocolate.
Ingredients:
100 g dark chocolate I'm using 85% here
About 100 g of nuts (avoid cashews as they are a bit higher in carbs) I am using roasted hazelnuts but the choice is yours
Spices of your choice (sea salt, chili powder, cinnamon) I haven't included spice in mine this time
Preparation:
In a bowl, over simmering water, melt the chocolate.
Line a tray with the cling film.
In a medium bowl combine the nuts with the spices and melted chocolate. Spread the mixture evenly on the tray and let it cool down. Place in a fridge for about 30 mins and then carefully turn over and peel the cling film. Break into pieces and store in the air tight container.
Last edited:
Bubbsie
Well-Known Member
- Relationship to Diabetes
- Type 2
I've just found this to use with my pancakes...zero calories...zero carbs...I have ordered some Butterscotch currently on sale at Bulk Powders...available in Butterscotch...Maple syrup...Vanilla...Blueberry...Chocolate Caramel & Strawberry...currently £4.49 for 400mls...check the link all the ingredients are listed alongside the nutritional information.
www.bulkpowders.co.uk/zero-calorie-syrup.html
www.bulkpowders.co.uk/zero-calorie-syrup.html
Mark Parrott
Well-Known Member
- Relationship to Diabetes
- Type 2
Look good. And no polyols either.🙂
Bubbsie
Well-Known Member
- Relationship to Diabetes
- Type 2
They'd be ideal with pancakes...yoghurt...cakes...anything...ordering several flavours.
Bubbsie
Well-Known Member
- Relationship to Diabetes
- Type 2
Dark Chocolate & Caramelised Hazelnut Pieces
just tweaked my recipe above & made these...absolutely delicious...to my shame I have already eaten half the plate😱.
Ingredients
140gs of 85% dark chocolate
140gs of Hazelnuts
1 Dessertspoon of Xylitol
Vanilla Extract to taste
1 Teaspoon of good instant coffee
Preparation
Mix the Hazelnuts with xylitol & vanilla extract Roast in the oven for approximately 10-15 minutes at 180c check & stir the mixture a couple of times then leave to set.
When the nuts have set crush them with the end of a rolling pin or a mortar & pestle.
Melt the chocolate vanilla & coffee I used my microwave on half power then combine with the caramelised nuts.
Cover a tray with cling film and spread the mixture thinly leave to set in the fridge.
When set break into pieces.
This will keep in an airtight container for over a week if it lasts that long.
just tweaked my recipe above & made these...absolutely delicious...to my shame I have already eaten half the plate😱.
Ingredients
140gs of 85% dark chocolate
140gs of Hazelnuts
1 Dessertspoon of Xylitol
Vanilla Extract to taste
1 Teaspoon of good instant coffee
Preparation
Mix the Hazelnuts with xylitol & vanilla extract Roast in the oven for approximately 10-15 minutes at 180c check & stir the mixture a couple of times then leave to set.
When the nuts have set crush them with the end of a rolling pin or a mortar & pestle.
Melt the chocolate vanilla & coffee I used my microwave on half power then combine with the caramelised nuts.
Cover a tray with cling film and spread the mixture thinly leave to set in the fridge.
When set break into pieces.
This will keep in an airtight container for over a week if it lasts that long.
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