Hey everyone!
As a diabetic, I have to watch my sugar and carb intake. I can have it, but only in small amounts. That's why most of my baking is done sugar free. I prefer Splenda (granulated or liquid) to replace my sugar with and try to use whole wheat flour instead of plain white.
Please realize that this will not have the same taste or texture as sugar and white flour baking products! You may not like it if you're not used to it, but most of these recipes can use sugar and white flour instead.
So feel free to experiment!
Converting cups to grams etc.
Recipes:
- Whole wheat chocolate muffins
- Crockpot Apple Pie
As a diabetic, I have to watch my sugar and carb intake. I can have it, but only in small amounts. That's why most of my baking is done sugar free. I prefer Splenda (granulated or liquid) to replace my sugar with and try to use whole wheat flour instead of plain white.
Please realize that this will not have the same taste or texture as sugar and white flour baking products! You may not like it if you're not used to it, but most of these recipes can use sugar and white flour instead.
So feel free to experiment!Converting cups to grams etc.
Recipes:
- Whole wheat chocolate muffins
- Crockpot Apple Pie
Whole Wheat Chocolate Muffins
Tools:
Oven
Hand mixer
Silicone or paper muffin cups
2 bowls
Ingredients (makes 12):
1 1/2 cup whole wheat flour
1 cup granulated Splenda (sucralose)
1/2 cup cocoa powder
2 teaspoons baking powder
1 teaspoon salt
1 egg
1 cup milk
1 teaspoon vanilla extract or aroma
1/3 cup melted butter or vegetable oil
Steps:
1. Preheat oven to 200C / 400F
2. In one bowl put together milk, butter/oil, Splenda, egg and the vanilla. Beat with the handmixer until smooth.
3. In the other bowl, put all the remaining ingredients and mix thoroughly.
4. Carefully pour the wet ingredients with the dry and keep folding everything together until it's just combined. Try not to overmix it, a couple of dry bits are totally okay.
5. Pour the batter into the molds until 3/4 filled. These don't rise much.
6. Bake for 20 minutes, or until a toothpick inserted in the center comes out clean. Take out of the oven, let rest on the counter until cold and store in a muffin tin.
Special note:
Splenda tends to make food bake faster. It's probably good to start checking in at 15 minutes to avoid overcooking.
You can add chopped dark chocolate (70% or more) bits for some extra chocolate!
Tools:
Oven
Hand mixer
Silicone or paper muffin cups
2 bowls
Ingredients (makes 12):
1 1/2 cup whole wheat flour
1 cup granulated Splenda (sucralose)
1/2 cup cocoa powder
2 teaspoons baking powder
1 teaspoon salt
1 egg
1 cup milk
1 teaspoon vanilla extract or aroma
1/3 cup melted butter or vegetable oil
Steps:
1. Preheat oven to 200C / 400F
2. In one bowl put together milk, butter/oil, Splenda, egg and the vanilla. Beat with the handmixer until smooth.
3. In the other bowl, put all the remaining ingredients and mix thoroughly.
4. Carefully pour the wet ingredients with the dry and keep folding everything together until it's just combined. Try not to overmix it, a couple of dry bits are totally okay.
5. Pour the batter into the molds until 3/4 filled. These don't rise much.
6. Bake for 20 minutes, or until a toothpick inserted in the center comes out clean. Take out of the oven, let rest on the counter until cold and store in a muffin tin.
Special note:
Splenda tends to make food bake faster. It's probably good to start checking in at 15 minutes to avoid overcooking.
You can add chopped dark chocolate (70% or more) bits for some extra chocolate!
Crockpot Apple Pie
This is one of those recipes that looks like a disaster when it's done cooking and served, but I promise you the taste makes up for it 500%. The apple filling is soft, gooey and sweet. The crumbs top is savory in contrast and delicious of texture. As the title suggests, this is a recipe that requires a crockpot/slowcooker. I'm sure a ricecooker also works!
This recipe serves 3-4. Double it for more servings! If leftovers are stored in a ziploc bag in the fridge, it will keep for about 3-4 days.
You can substitute most ingredients for something else. Just replace the granulated splenda with regular sugar, or use honey, or whatever else you're happiest with.
Tools:
4 quart slowcooker (or bigger)
Bowl
Measuring cups/spoons
Ingredients:
(Filling)
4 tart apples, peeled and sliced
2 teaspoons cinnamon
1/3 cup milk
1 tablespoon butter, softened
1/3 cup sucralose (or whatever sugar sub you want to use)
1 egg
1 teaspoon vanilla
1/3 cup flour with a pinch of salt and some baking powder
(Crust)
1/2 cup flour with a pinch of salt and some baking powder
1/3 cup sucralose
1 teaspoon cinnamon
3 tablespoons cold butter
Steps:
1. Peel and slice all the apples, toss in a bowl with the cinnamon. Place the apples in the slowcooker.
2. Combine milk, butter, sucralose, egg, vanilla and flour until well mixed and spoon over the apples.
3. Combine the flour, sucralose, cinnamon and cold butter. Cut the butter into the mixture. (After I cut I helped mix it further by kneading it with my hands. It gets really crumbly but that's okay!) Sprinkle on top of the dish.
4. Cover and cook on high for 3-4 hours, or low for 6-7 hours until apples are soft.
Notes:
- I think this can work well with any type of flour (almond/coconut). I ended up using plain white flour cause I don't think whole wheat will taste good with this, but there's not enough per serving for me to worry about.
- The original recipe called for allspice and nutmeg as well. I don't know what allspice is (we might have it under a different name here) and cinnamon and nutmeg by themselves sounded disgusting, so I used only cinnamon.
- The crust should have brown sugar. Screw that. I just threw in some cinnamon for the color. This is an apple pie, there's no such thing as too much cinnamon, right?! If you use regular sugar you can use brown sugar for the crust, or use brown sugar splenda substitute.
- I used tart apples cause it's better for my bs, but you can use sweeter apples if you prefer them.
This is one of those recipes that looks like a disaster when it's done cooking and served, but I promise you the taste makes up for it 500%. The apple filling is soft, gooey and sweet. The crumbs top is savory in contrast and delicious of texture. As the title suggests, this is a recipe that requires a crockpot/slowcooker. I'm sure a ricecooker also works!
This recipe serves 3-4. Double it for more servings! If leftovers are stored in a ziploc bag in the fridge, it will keep for about 3-4 days.
You can substitute most ingredients for something else. Just replace the granulated splenda with regular sugar, or use honey, or whatever else you're happiest with.
Tools:
4 quart slowcooker (or bigger)
Bowl
Measuring cups/spoons
Ingredients:
(Filling)
4 tart apples, peeled and sliced
2 teaspoons cinnamon
1/3 cup milk
1 tablespoon butter, softened
1/3 cup sucralose (or whatever sugar sub you want to use)
1 egg
1 teaspoon vanilla
1/3 cup flour with a pinch of salt and some baking powder
(Crust)
1/2 cup flour with a pinch of salt and some baking powder
1/3 cup sucralose
1 teaspoon cinnamon
3 tablespoons cold butter
Steps:
1. Peel and slice all the apples, toss in a bowl with the cinnamon. Place the apples in the slowcooker.
2. Combine milk, butter, sucralose, egg, vanilla and flour until well mixed and spoon over the apples.
3. Combine the flour, sucralose, cinnamon and cold butter. Cut the butter into the mixture. (After I cut I helped mix it further by kneading it with my hands. It gets really crumbly but that's okay!) Sprinkle on top of the dish.
4. Cover and cook on high for 3-4 hours, or low for 6-7 hours until apples are soft.
Notes:
- I think this can work well with any type of flour (almond/coconut). I ended up using plain white flour cause I don't think whole wheat will taste good with this, but there's not enough per serving for me to worry about.
- The original recipe called for allspice and nutmeg as well. I don't know what allspice is (we might have it under a different name here) and cinnamon and nutmeg by themselves sounded disgusting, so I used only cinnamon.
- The crust should have brown sugar. Screw that. I just threw in some cinnamon for the color. This is an apple pie, there's no such thing as too much cinnamon, right?! If you use regular sugar you can use brown sugar for the crust, or use brown sugar splenda substitute.
- I used tart apples cause it's better for my bs, but you can use sweeter apples if you prefer them.