Tag: diabetic friendly

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Dreamy Zucchini

I’ve been ordering organic veggie boxes every two weeks from Maggie’s Garden for a few months now. 

One of the things I love about the boxes is that I get to try out veggies that I wouldn’t normally buy. Like kohlrabi and zucchini. 

I’ve received zucchini a few times now and every time I’ve grilled or fried them and then thought to myself, ‘That was nice but why didn’t I make zucchini bread?’

So this time I specifically ordered a kilo of zucchini so I could make bread. I searched for a sugar free recipe so that Paul could eat it too and what I came up with was delicious!

zucc

Diabetic friendly zucchini bread
sugar free, whole wheat zucchini bread
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Prep Time
10 min
Cook Time
40 min
Total Time
50 min
Prep Time
10 min
Cook Time
40 min
Total Time
50 min
Ingredients
  1. 3 eggs
  2. 1 1/4 cup canola oil
  3. 1 1/2 cup 'spoon for spoon' sweetener
  4. 1/4 cup water
  5. 1 tsp vanilla
  6. 2 cup grated unpeeled raw zucchini
  7. 2 cup whole wheat flour
  8. 2 tsp baking soda
  9. 1 tsp baking powder
  10. 1 tsp salt
  11. 1 tsp cinnamon
  12. 1 cup chopped walnuts
Instructions
  1. Preheat oven to 180C.
  2. Beat eggs, oil, sweetener, water and vanilla until light and thick.
  3. Fold zucchini, then dry ingredients, into wet batter until just blended; add nuts.
  4. Pour into greased pan(s).
  5. Bake for 45 minutes.
  6. Let cool for 10 minutes before slicing.
Notes
  1. This was really yummy served warm with melted butter. It was equally yummy served cold.
Adapted from Just a Pinch
Adapted from Just a Pinch
A Bit of This A Bit of That https://gnatj.com/
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No knead wholewheat artisanal bread

The #BestBossEver sent me a link on Facebook to this recipe and I knew I had to try it for Shabbat tonight. 

Although the actual preparation takes all of 5 minutes, you do need to prepare your dough a minimum of 8 hours before you want to bake it. 

So I made my dough last night before I went to bed. It literally took 5 minutes. This afternoon I baked it, which took about 20 minutes to heat the oven and let the dough rest after shaping and a further 45 minutes to bake. 

image

Here’s the recipe. 

No knead wholewheat artisanal bread
Easy peasy bread
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Prep Time
5 min
Cook Time
45 min
Prep Time
5 min
Cook Time
45 min
Ingredients
  1. 1 cup white flour
  2. 2 cups wholewheat flour
  3. 1 teaspoon salt
  4. 1/2 teaspoon yeast
  5. 1 and 1/2 cups warm water
Instructions
  1. In a medium bowl mix all ingredients together with a wooden spoon.
  2. Mixture will be shaggy looking.
  3. Cover the bowl with plastic wrap not too tightly (I then covered the bowl with a towel).
  4. Leave at room temperature for a minimum of 8 hours but up to 24 hours.
  5. The dough will have doubled in size and look bubbly.
  6. Turn oven to 180C and place a high sided dish into the oven to get warm.
  7. Turn the dough onto a floured surface and shape into a round.
  8. Set aside until the oven is ready.
  9. Once ready, cut an 'x' into the bread and gently transfer to the hot dish.
  10. Do NOT burn yourself!
  11. Cover the dish with foil and bake for 30 minutes covered.
  12. Uncover the dish and bake for a further 15 minutes.
  13. Let cool before slicing.
Adapted from It's Always Autumn
Adapted from It's Always Autumn
A Bit of This A Bit of That https://gnatj.com/
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Whole wheat scones of yumminess!

Over the last few months, Paul’s blood sugar has started acting up. He’s now on a new medication and I’ve renewed my efforts to cook and bake healthier, more diabetic friendly options.

On Saturday we decided to watch a movie with the kids and I wanted to make a snack of some sort that we could all enjoy.

I cant really remember what made me think of scones but I bought some organic whole wheat flour and decided to do a google search.

scone2

The results were divine. The kids went back for 3rds and 4ths and Paul said the scones were excellent.

Sugar free whole wheat scones
Yields 12
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Prep Time
10 min
Cook Time
15 min
Total Time
25 min
Prep Time
10 min
Cook Time
15 min
Total Time
25 min
Ingredients
  1. 1 cup all-purpose flour
  2. 1 cup whole wheat flour
  3. 3 tablespoons 'spoon for spoon' sugar substitute
  4. 1 1/2 teaspoons baking powder
  5. 1 teaspoon ground cinnamon
  6. 1/4 teaspoon baking soda (I totally forgot to add this and it came out just fine)
  7. 1/4 teaspoon salt
  8. 1/3 cup butter
  9. 2 eggs, slightly beaten
  10. 1/3 cup buttermilk (I didn't have buttermilk so I used a mixture of 1 cup milk with 1 tablespoon vinegar and then used the required amount)
  11. 3/4 cup dried cranberries
  12. Buttermilk for brushing
  13. Rolled oats to sprinkle on top of the dough
Instructions
  1. Preheat oven to 180C.
  2. In a large bowl, stir together all-purpose flour, whole wheat flour, sugar substitute, baking powder, cinnamon, baking soda, and salt.
  3. Using a pastry blender (or your fingers), cut in butter until mixture resembles coarse crumbs.
  4. Make a well in the center of the flour mixture.
  5. In a small bowl, beat egg slightly; stir in the 1/3 cup buttermilk and cranberries.
  6. Add buttermilk mixture all at once to flour mixture.
  7. Stir just until moistened (some of the dough may look dry).
  8. Turn out onto a floured surface.
  9. Knead dough for 10 to 12 strokes or until nearly smooth.
  10. Pat dough to an 8-inch circle about 3/4 inch thick.
  11. Brush top with additional buttermilk; sprinkle with oats, pressing gently into dough.
  12. Cut into 12 wedges. (I used circle and heart shaped cookie cutters, I then took the left over dough and smooched it into 'rounds')
  13. Place dough wedges 1 inch apart on an ungreased or parchment-lined baking sheet.
  14. Bake for 13 to 15 minutes or until edges are light browned.
  15. Serve warm.
Adapted from Diabetic Living
Adapted from Diabetic Living
A Bit of This A Bit of That https://gnatj.com/
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Diabetic Friendly Apple Crumble

Laura-Kim from Harassed Mom inspired me with her recipe for a Quick Apple Crumble.

I found what I thought was a tin of diabetic apple slices in the store and bought it only to discover it was a tin of diabetic friendly apple puree. Oh well, we made a plan and modified Laura-Kim’s recipe.

Diabetic Friendly Apple Crumble
We adapted this recipe from Harassed Mom to be diabetic friendly. For the original recipe click through to Laura-Kim's site above.
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Prep Time
15 min
Cook Time
35 min
Total Time
50 min
Prep Time
15 min
Cook Time
35 min
Total Time
50 min
Ingredients
  1. 175g flour
  2. Half a cup 'spoon for spoon' sugar replacement
  3. 110g butter or marge for a milk free option
  4. 1 tin diabetic friendly apple puree (we used the יכין brand)
  5. 2 green apples, peeled and sliced thinly
  6. Cinnamon
Instructions
  1. Combine flour and sugar replacement in a bowl
  2. Rub the butter/marge into the flour and sugar replacement mixture until it resembles crumbs
  3. In a greased pie dish spread the apple puree and layer the apple slices over it
  4. Sprinkle apples with cinnamon
  5. Cover the apples with the flour and butter mixture
  6. Sprinkle additional cinnamon over the top
  7. Bake at 180C for 35 minutes
Adapted from Harassed Mom
Adapted from Harassed Mom
A Bit of This A Bit of That https://gnatj.com/
Posted on

Sugar free, no bake crunchie biscuits

 

 

 

Sugar free, no bake crunchie biscuits
Paul asked me if I could make him some sugar free crunchie biscuits and I found this recipe online. As usual, I’ve made some changes because of the ingredients I had on hand differed slightly. They don’t look as pretty as the originals but they are yummy.
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Prep Time
5 min
Cook Time
2 hr
Total Time
2 hr 5 min
Prep Time
5 min
Cook Time
2 hr
Total Time
2 hr 5 min
Ingredients
  1. 1 cup ground quick oats
  2. 1 cup unground quick oats
  3. 50g ground walnuts
  4. 100g chopped raisins
  5. 50ml canola oil (if I had coconut oil I would definitely have used that rather)
  6. 6 tablespoons silan (date syrup)
Instructions
  1. Mix both cups of oats, walnuts and raisins together.
  2. In a pan or microwave, melt the oil and silan on low heat.
  3. Add liquid to dry ingredients and mix well.
  4. Spread into a greased tray and refrigerate for 2 hours.
  5. Cut into squares (I only had a round tray so mine will be a bit non-squarish) and enjoy with a cuppa.
Adapted from Collecting Memories
Adapted from Collecting Memories
A Bit of This A Bit of That https://gnatj.com/
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Diabetic and gluten friendly pizza base!

So since Paul was diagosed as diabetic I have been searching for interesting recipes that are diabetic friendly.

We, as a family LOVE pizza and unfortunately pizza bases are a no no for Paul.

I found this recipe on Pinterest over here and decided it sounded yummy.  I adjusted the recipe to make 2 bases.

Ingredients

  • 4 cups raw spinach leaves (I used young spinach from Woolies)
  • 2 large eggs
  • 2 cups grated low fat cheese (again I used from Woolies)
  • Salt, pepper, seasoning to taste

Method

  • Heat oven to 180°C.
  • Blend spinach leaves until they look like baby food, this drastically reduces the volume of the spinach, I panicked but it was ok in the end.
  • Add eggs and blend.
  • Add in cheese and spices and blend until just combined.
  • The original recipe says that you HAVE to use parchment paper on your baking sheet/pizza pan because it sticks.  I didnt have any so I Spray & Cooked the shit out of my pans and it was absolutely fine, nothing stuck!
  • Once you have lined/sprayed your pan, pour half the mixture into the middle of the pan.
  • With the back of a spoon, slowly push down on the mixture so that it forms a thin, even circle on the pan,roughly the size of a medium pizza base.
  • Place the pan in the oven and bake for about 15/20 minutes or until the edges are brown and crisp.
  • Remove from the oven and add your tomato base, cheese and any toppings you like.
  • Return to the oven until the cheese has melted.
  • Remove from oven and cut into slices.

pizza

Enjoy!

Oh… Apparently you can make a cauliflour base too!  That is next on my list to try!