Here’s The Gist Of What I Do…
I make my own low-carb flours, which I use to prepare pancakes, waffles and muffins. I keep the following on hand at all times: white flour, white whole wheat flour, whole wheat flour, soy flour, whole almonds and old-fashioned oats. I am continually adding new flours to my arsenal.
If I’m making muffins, I follow a traditional recipe that, for example, calls for 3 cups of flour. I look at my flours and might decide to mix 1 cup of white flour, 1 cup of whole wheat flour, and 1 cup of soy flour together. Occasionally, I use all whole wheat flour or any other mixture I prefer. I sometimes grind almonds to make almond flour or oats to make oat flour. I caution you not to use soy flour in your waffle or pancake batters, as it tends to stick too much to the griddles.
If a recipe calls for oil, I will typically use canola oil. If a recipe calls for butter, I will often use canola butter instead. Studies show coconut oil bodes well with diabetes, so I am beginning to incorporate it into some of my recipes with good results.
I purchase whole milk, and when baking (and elsewhere), I mix it with half water to make an approximate 2% milk. This cuts the carbs (as well as the price of the milk!) in half. There is no noticeable difference in taste from 2% milk.
These recipes call for natural sweeteners such as agave nectar, stevia and Whey Low.
All ingredients for these recipes are naturally organic!
These recipes are not the final word. They are here to get you to think outside the box. To get you to experiment with the dessert recipes you come across, until you obtain a level of control that is comfortable to you, your health and taste buds. This can be achieved by portion monitoring, lowering the recipe ingredients that adversely affect your health, and by adding or substituting those that help.
Please use your own discretion and seek the advice of your licensed healthcare provider.
