With obesity hitting an all time record high in America, it's no wonder Diabetes is on the rise as well. It's a universal disease that affects all ages, races, and religions.
I am a huge believer in the southern philosophy that food can feed the soul. Just because a person suffers from Diabetes doesn't mean that they cannot dip their hand into the cookie jar every now and then.
The sugar free cupcakes below are just a few of the yummy sugar free desserts that diabetics can consume (sparingly) and still keep their insulin levels in check.
This recipe is courtesy of Cook's Recipes.com.
Preheat oven to 350°F (175°C).
Combine cocoa and boiling water, whisking until blended. Set aside.
Combine flour, SPLENDA® Sugar Blend for Baking, baking soda, and salt in a large mixing bowl. Cut butter into flour mixture with a fork or a pastry blender until crumbly. (This procedure may be done with a mixer at the lowest speed. Cover mixing bowl with a clean tea towel to prevent spattering).
Combine eggs, milk, cocoa mixture and vanilla in a small mixing bowl; add 1/3 of the egg mixture to flour mixture. Beat at low speed of an electric mixer until blended. Beat at medium speed for 30 seconds or until batter is smooth, stopping to scrape down sides of the bowl. Repeat procedure 2 times.
Spoon batter into paper lined muffin tins.
Bake 22 minutes or until a toothpick inserted in center comes out clean. Remove from pan; cool completely on a wire rack. Dust with powdered sugar or frost with Rich Chocolate Frosting.
Makes 18 servings.
Nutritional Facts Per Serving: Calories: 180; Calories from Fat: 80; Total Fat: 9g; Saturated Fat: 5g; Cholesterol: 45mg; Sodium: 160mg; Total Carbs: 21g; Dietary Fiber: 1g; Sugars: 11g; Protein: 2g;
This recipe is courtesy of Healthy Indulgences.
'Not-Tella' Chocolate Spread
Toast hazelnuts in the oven at 300 degrees Fahrenheit for 15 minutes, stirring twice. Dump hot hazelnuts into a clean dish towel and rub vigorously for a few moments to remove some of the skins. Don't worry if some of the skins are still left on. Chop up nuts well (unless you have a really powerful blender). Pour oil into blender or Magic Bullet cup. Add nuts. Blend for a minute or two until nuts are ground as smooth as you can get them. Make sure your hands are dry, and break or chop up chocolate bar into pieces and microwave for 30 seconds, then for 15 seconds, or until it can be stirred smooth. Stir in powdered milk (sifted, if it has lumps), stevia, and sea salt. Store tightly in a glass jar for 24 hours to let the flavors meld. Reheat cold Nutella to make it spreadable, as it will harden in the fridge.
Preheat oven to 350 degrees Fahrenheit.
Grease muffin pans with non-hydrogenated shortening, or line with paper cups. Spray paper liners with cooking spray if using. Stir together oils, vanilla, and half and half. Mix together coconut flour, erythritol, stevia, baking powder, and salt. Stir wet ingredients into dry ingredients, then whisk in egg yolks. In a separate, meticulously clean bowl using clean beaters, beat egg whites with cream of tartar until stiff peaks form. Stir a bit of the whites into the yolk batter to lighten it up, then proceed to fold in the rest of the whites. Don't worry the batter has streaks or a few chunks of foam. Spoon batter into greased pans, leaving a little room at the top (do NOT overfill or cupcakes can sink in the middle).
To get the swirl...
Use a teaspoon to drop chocolate spread onto the top of cupcakes, and swirl in with a toothpick, pulling batter up and over the filling. Bake mini muffins for 20-25 minutes, and regular muffins for 25-30 minutes. Cupcakes may became very browned in some spots on the top, but they will not dry out. Remove when the top of the cupcakes spring back. Let cool for 10 minutes in pans, then invert onto a clean towel or wire rack. Store at room temperature for a couple of days, then refrigerate.
This recipe is courtesy of Can Eat!
1. Beat together Xylitol, Oil and Almond or Vanilla Extract.
2. Peel and Mash half a Banana and then beat into sugar mixture.
3. Add Flour and Water and Mix well.
4. Spoon into cupcake cases.
5. Bake in a preheated oven (Gas Mark 5) for 20-25 mins until cupcakes are golden and spring back when gently pressed.
6. Leave to cool then dust with icing sugar or frost.
These cupcakes are best served fresh as they have a tendency to dry out.
It can be very difficult to find great sugar free or diabetic gifts that contain food so I thought I'd pass along a couple resources that I've had luck with in the past. The sugar free cookies from Gourmet Cookie Bouquets are always a hit.
You can find cookie arrangements for any occasion like birthday, get well, and just to say that you are thinking about them. They cover the cookies in cellophane and then artfully arrange them in a container to create a floral-like cookie bouquet. Beautiful and delicious!
Another fun gift option is a diabetic gift which you can find at several online gift shops including All About Gifts & Baskets. They have a wide variety of gift baskets that feature sugar free candy, cookies, popcorn and more.
You can find gifts for just about any occasion. The get well baskets may contain sugar free foods in addition to a puzzle book or cards to keep them entertained while they are on the mend.