I just found out a couple of months ago that my 2yr old daughter has diabetes and would really appriciate it if anyone has got any sugar free recipes or very low sugar recipes. Thank youAny recipes for sugar free cakes and other things please?
Poor little girl. Look for low-GI ingredients (see link below), choose whole meal and whole grain over refined white flour. At her age (at any age?) I would prefer to avoid artificial sweeteners. Is she allowed fruit? Very ripe bananas and dates are naturally so sweet you may not need to add any sugar. Here is a recipe for banana bread:
100ml light olive oil
100g sugar (halve or even omit it if your bananas are very ripe)
1 egg
zest of one lemon and one orange
4 medium bananas, peeled and mashed
Mix together all the wet ingredients.
In separate bowl sift together
225 g wholemeal flour
2 level tsp baking powder
Mix lightly into wet ingredients along with
60g walnuts, roughly chopped (optional).
Pour into a well-greased loaf tin or silicone tin, bake in preheated 180 oC (350 oF) oven for c 50 -55'. Leave in cake tin for 10' before turning out onto a rack to cool.
http://www.glycemicindex.com/
http://www.mendosa.com/gilists.htmAny recipes for sugar free cakes and other things please?
Try the following they do contain sugar, but as long as your daughter does eat too much sugar she should be okay.
Diabetes UK, the UK's leading diabetes charity, actively promotes the fact that there's no food diabetics can't eat - in moderation - and instead encourages sufferers to follow the same healthy, balanced diet and active lifestyle that we'd all be wise to observe. The organisation also discourages people from buying diabetic versions of sugar-containing foods, such as chocolates and biscuits, which it says 'offer no special benefit, still raise blood glucose levels, are usually more expensive and can also have a laxative effect'.
Banana and pecan loaf
75g/2戮oz plain flour
75g/2戮oz wholemeal flour
1 tsp bicarbonate of soda
1 tsp ground mixed spice
100g/3陆oz butter, softened
100g/3陆oz caster sugar
2 large bananas, mashed
2 eggs, lightly beaten
100g/3陆oz pecan nuts, roughly chopped
Method
1. Preheat the oven to 180C/350F/Gas 4. Grease and line a 900g/2lb loaf tin.
2. Sift together the flours, bicarbonate of soda and mixed spice, tipping any bran in the sieve into the bowl.
3. In a large bowl beat together the butter and sugar until light and fluffy. Beat in the bananas and egg, then stir in the flour mixture along with 75ml/5tbsp boiling water. Stir in the pecan nuts.
4. Spoon the mixture into the tin and smooth out the top. Bake for about 1 hour until risen and golden. Delicious served warm.
Carrot and pineapple muffins
100g/4oz plain flour
100g/4oz plain wholemeal flour
1 tsp baking powder
戮tsp bicarbonate of soda
1陆 tsp ground cinnamon
陆 tsp salt
200ml/7fl oz vegetable oil
90g/3陆oz caster sugar
2 eggs
120g/4陆oz finely grated carrots
225g/8oz tinned crushed pineapple, semi-drained
100g/4oz raisins
Method
1. Preheat the oven to 180C/350F/Gas 4.
2. Sift together the flours, baking powder, bicarbonate of soda, cinnamon and salt and mix well. Beat the oil, sugar and eggs until well blended. Add the grated carrots, crushed pineapple and raisins. Gradually add the flour mixture, beating just enough to combine all the ingredients.
3. Pour the batter into muffin trays lined with paper cases and bake for 25 minutes. Cool on a wire rack.
Alastair Little's summer pudding
1 slightly stale, good quality sliced white loaf (thick sliced is better)
225g8/oz redcurrants with stalks picked off
225g8/oz blackcurrants with stalks picked off
225g8/oz whitecurrants with stalks picked off (these may be difficult to find, substitute red and black if so)
225g/8oz raspberries
225g/8oz blackberries
225g/8oz caster sugar
Method
1. Remove the crusts from the bread and leave to stale a little further whilst the fruit is being prepared.
2. Put the red, black and white currants in a pan with the sugar and bring to a bare simmer over a low heat, stirring occasionally. Simmer for 10 minutes, then remove from the heat and stir in the raspberries and blackberries. Allow to cool completely.
3. Line a pudding bowl with the slices of bread, trimming them to fit and reserving some for the lid.
4. Stand this bowl in a tray with a rim and fill the well between the bread slices with the liquid-soaked fruit.
5. Cut the reserved slices of bread into triangles and use to form a lid to cover the pudding. Trim any protruding bread from the sides, cover with a circle of greaseproof paper and put a plate on the top which should just fit inside the rim of the pudding bowl.
6. Place tins to the total weight of 1.5kg/3lb on the plate and transfer the whole assemblage to the refrigerator. Keep for up to three days, occasionally spooning back any juices that have overflowed into the tray (there may be quite a lot, this is why you need a tray with a rim).
7. To serve, remove the weights, greaseproof paper and plate, then carefully run a flexible palate knife down the sides and under the pudding to loosen it from the bowl.
8. Put your serving plate on top of the bowl and gripping firmly, invert. Tap the base of the bowl with a wooden spoon for luck and remove the bowl. Spoon any accumulated juices from the tray over the top and serve with cr猫me fra卯che.
http://www.lifeclinic.com/whatsnew/cookb鈥?/a>
http://homecooking.about.com/library/arc鈥?/a>
http://www.thatsmyhome.com/sugar-free-re鈥?/a>
http://www.cooks.com/rec/search/0,1-0,su鈥?/a>
Lot's of recipes for you at these links
Instead of using sugar or sugar subsitutes which can be harmful to health, use nautral sweetners like honey or dates. They are much sweeter than sugar anyway. Another nautral sweetner you can buy, a nautral brand of 'sugar' that is not processed and has no chemicals in it, is Stevia. You can buy it at your local health food store, but be careful, its very powerful (sweetness wise).
Hope this helps!
My father is diabetic and we use alot of recipes from the following websites. Even though they are sugar free they taste great - my three year old even loves all the great foods we make. Good luck and God Bless.
the trouble with sugar free sweet foods is that they are full of sweeteners that are toxic and can cause cancers. It may be better just to avoid sweet stuff - is she dependant on insulin? If not, she may be able to have a small cake or piece of chocolate once or twice a week. Encourage fruit more. Sorry to be so negative.
Sugar is not the villain!!! Start out with the Diabetic societies and other support groups, follow through with what they say and ask your questions on their forums. Your must be aware that there are various categories of carbohydrates, and each reacts differently according to the individual. The more complex the carb, the better for the diabetic. I can't get in to a subject that requires an on-going lifetime of study in this limited space. Read everything you can find about diabetes, take every class offered in your area, watch every program on television, and when you thing you're done, you'll know enough to ask an intelligent question re/diabetes.
Your daughter is very fortunate to have someone who will help her form dietary habits that she will need to live a long and happy life.
Spanish Little Puff Pastries
Very easy to make and it only conteins 1 teaspoon of sugar, but you can use Honey instead.
Ingredients:
3oo ml (1/2) pint milk
50g (or 2 oz) of butter
grated rind of 1 lemon
1 teaspoon of sugar (or honey) is also optional
225 g of self-raising flour
pinch of salt
3 eggs, beaten
oil for shallow frying
1. Prepare all ingredients in the right amounts and have them ready in kitchen table
2.Put the milk, butter, lemon rind and sugar (or honey) in a saucepan over moderate heat, until butter is melted. Bring to the boil and simmer for 2 minutes.
3.Beat in the flour and salt and beat constantly for about 3/4 minutes.
4. Remove from the heat and gradually stir in the eggs to create a smooth batter.
5 Heat up oil in deep frying pan (about 2.5 cm), when the oil is hot, drop teaspoonfuls of batter into the oil and fry for 4/5 minutes until golden, remove with slotted spoon and allow to drain on absortvent kitchen paper.
These are very easy to make, in Spain they are called 'Bunuelos'. I think she might like them. I do!!! :)
you don't need special recipes- instead of using sugar when making cakes, use Sweetex or Canderel powder
i made some cookies ages ago for a diabetic retative. when it says cream butter and sugar i creamed together some butter and honey. i put currants in the cookies too as honey is soooo sweet. she said they were delicious
check out http://sumiram2006.googlepages.com/desse鈥?/a>
It has recipes for quite a few tasty cakes and desserts that can be prepared easily from home ..
Below is link to recipe for eggplant cake on my AC page...kind of like carrot cake. You can make it in a bundt pan (thought any pan is ok) and drizzle the light cream cheese frosting on just part of it or leave it off all together if you want.
http://www.associatedcontent.com/article/298777/how_to_make_eggplant_cake.html
Sugar Free Sour Cream Linzer Cookies
INGREDIENTS
1/2 cup butter
2 cups all-purpose flour
1 cup granulated artificial sweetener
1/3 cup sour cream
1 egg
1 teaspoon vanilla extract
1/2 teaspoon baking powder
1/4 teaspoon baking soda
2/3 cup ground almonds
1/2 cup raspberry preserves
DIRECTIONS
In a large mixing bowl , cream together butter and sugar substitute with an an electric mixer. Gradually add egg and vanilla while mixing. Sift together flour, baking powder, and baking soda. Stir in by hand. Finally, stir in sour cream and ground almonds. Divide dough in half and refrigerate for at least 2 hours.
Preheat oven to 375 degrees F (190 degrees C).
On a well floured surface, roll out each half of the dough to 1/8 inch thickness. Cut out cookies using a 2 inch round cookie cutter. Using a 3/4 inch star or heart shaped cookie cutter, cut the center from half of all the rounds. Place cookies 1 inch apart on an ungreased cookie sheet and bake in preheated oven for 6 to 8 minutes. Remove cookies from cookie sheet and cool on a wire rack.
To assemble: Stir the spreadable fruit until fruit so it is smooth. Spoon 1/2 teaspoonful of fruit onto each of the cookies without the holes. Set a cookie with a hole on top of the fruit layer. Enjoy!
Sugar-Free Frosting
INGREDIENTS
1 (1.4 ounce) package sugar-free instant pudding mix
1 3/4 cups milk
1 (8 ounce) package cream cheese
1 (8 ounce) container lite frozen whipped topping, thawed
DIRECTIONS
In a medium bowl, combine pudding mix and milk. Mix well and let stand until thickened.
In a large bowl, beat cream cheese until smooth. Add pudding and mix well. Finally, fold in whipped topping.
Sugar Free Blueberry Coffee Cake
INGREDIENTS
3/4 cup butter, melted and cooled
1 cup milk
3 eggs
1 teaspoon vanilla extract
1 1/2 cups granular sucrolose sweetener (eg. Splenda鈩?
2 teaspoons baking powder
3 cups all-purpose flour
1 3/4 cups fresh or frozen blueberries
1 1/2 cups malitol brown sugar substitute
3/4 cup flour
2 teaspoons ground cinnamon
1/2 cup butter, softened
DIRECTIONS
Preheat the oven to 350 degrees F (175 degrees C). Grease and flour a 9x13 inch baking pan.
In a large bowl, stir together the melted butter, milk, eggs, vanilla and 1 1/2 cups sugar substitute. Combine 3 cups of flour and baking powder; stir into the wet ingredients until just blended. Fold in the blueberries. Spread evenly in the prepared pan.
In a small bowl, stir together the brown sugar substitute, 3/4 cup of flour, and cinnamon. Stir in the softened butter with a fork until the mixture is crumbly. Sprinkle over the top of the cake.
Bake for 35 to 40 minutes in the preheated oven, until a toothpick inserted into the center of the cake comes out clean. This cake is best served warm.
Sugar Free Cake
INGREDIENTS
2 cups raisins
3 cups water
2 eggs
3 tablespoons liquid sweetener
3/4 cup vegetable oil
1 teaspoon vanilla extract
1 teaspoon baking soda
1/2 teaspoon salt
1 1/2 teaspoons ground cinnamon
1/2 teaspoon ground nutmeg
2 cups all-purpose flour
1 cup chopped walnuts
1 cup unsweetened applesauce
DIRECTIONS
Preheat oven to 350 degrees F (175 degrees C). Grease and flour one 10 inch bundt or tube pan.
In a saucepan combine raisins with water and cook until the water is absorbed, cool.
Combine eggs, applesauce, vegetable oil, vanilla, and liquid sweetener. Mix well. Sift flour, baking soda, salt, ground cinnamon, and ground nutmeg into egg mixture. Stir until just combined. Mix in raisins and chopped nuts. Pour batter into prepared pan.
Bake at 350 degrees F (175 degrees C) for one hour.
try blending fruits of different kinds together. bananas, avocados, pawpaws can go together. and they dont need a drop of sugar in them.
then if you have to cook or bake, try to incorporate ingredients that have natural sugar, like beetroots, bananas. if you have to add sugar, which you might have to because kids tend to be choosy, if you can, buy sweeteners. most of them are suitable for diabetes.
personally,i'd recommend CANDEREL products, they an be used even in baking and for other recipes that require sugar, they have low kilojules, and have no bitter after-taste, unlike many others. check out their website at %26lt;www.canderel.co.za%26gt;. they have nice recipes and cooking suggestions. i've used canderel for five years now without any problem
if canderel is not available at your local store, check out others, that can be equivalent to it. i must warn you, watch out for those that contain sacharine(am not sure if thats the spelling, but its something like that) sacharin is a sweetener all right but prolonged use is harmful
Go to Splenda.com and they will send you a recipe booklet free of charge. they also have a splenda mix that is made just for baking and it has recipes on it as well.
Splenda is the best sugar alternative out there, we have tried them all.
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