Archive for the 'Diabetic Recipes' Category

Goodies for Diabetics – Sugar Free Peanut Butter Cookies

Published June 5, 2012 Diabetic Recipes 2 Comments
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It’s been a while since I found a great diabetes recipe – but I had a craving for peanut butter cookies the other day, and wanted to make something sweet for my mom. These worked like a charm.

They do contain Splenda, and I’m still searching for a great alternative to it, but the taste was completely awesome and no one in my ‘taste test crew’ could tell they were sugar-free.

You will need:

  • 2 cups natural, smooth peanut butter
  • 2 cups granular splenda (or other granular, no-calorie sweetener)
  • 2 large eggs
  • 1.5 tsp vanilla extract.
Directions:
  • Preheat oven to 350 degrees and lightly grease a cookie sheet.
  • Mix all ingredients together until well blended.
  • Make little balls about 1.5″ in diameter and drop them onto the cookie sheet, pressing lightly into the top of each one with the back of a fork to flatten.
  • Bake for 10-14 minutes or until centre is firm.

Enjoy!

Zucchini Bread – Diabetic friendly recipe

Published January 3, 2012 Diabetic Recipes 1 Comment
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I know, it’s been a while since I shared a new recipe, and this one is not 100% sugar free to boot! However, the sugar was low enough that I decided to give it a try. I plan to bake it again using agave nectar to try and achieve a sugar free AND Splenda free version soon, if it works out I’ll share it here! (Oh, sorry for the bad cellphone pic, it was all I had handy). It was taste tested on my mom, of course, and she loved it!

Diabetes friendly Zucchini Bread

Directions:

Preheat oven 350 degrees.

Grease and flour two medium loaf pans.

In a bowl combine egg, brown sugar, sugar, apple sauce, and margarine.

To bowl add baking powder, baking soda, cinnamon,nutmeg, salt, and vanilla.

Add flour slowly.

Add shredded carrots, zucchini and nuts.

Beat mixture until smooth

Pour loaf into pans.

Bake 45 mins or ’til toothpick comes out clean.

No sugar, no flour, no butter and no eggs… but they’re tasty!

Published November 28, 2011 Diabetic Recipes 1 Comment

My next experiment in cooking for diabetics took me to The Blueberry Girl’s blog for her amazing breakfast cookie recipe. She referenced it from here and, while both versions sound delicious, I put my own spin on it and made them for mom this weekend – instant hit!

Because these were intended for mom the sugar had to be kept really low on them, and the original recipe called for 1 cup of dried fruit. I upped the mixed nuts and lowered the fruits, and for a treat I added just a tiny bit of dried pineapple. You’ve got to be careful with the dried fruits because they can contain a ton of sugar. I also added more vanilla extract. Mmm…. vanilla extract….

  • 1 1/2 cups regular rolled oats
  • 1 cup coconut flakes
  • 1/2 teaspoon salt
  • 1 teaspoon cinnamon
  • 1/2 teaspoon allspice
  • 1/4 cup of almond meal
  • 3/4 cup mixed nuts, finely chopped
  • 3/4 cup dried fruit (I used mostly raisins with just a few pieces of dried pineapple)
  • 3 ripe bananas, mashed
  • 1/4 cup canola oil
  • 1 1/2 teaspoon vanilla extract

Preheat oven to 350F. Grease up a cookie sheet or use parchment paper.

In a large bowl, combine rolled oats, almond meal, mixed nuts and coconut flakes. Stir in allspice and cinnamon. Add dried fruit and stir until well and evenly mixed. Make sure the dried fruit do not stick together in big batches.

In another bowl, combine canola oil, mashed banana and vanilla extract. Pour wet ingredients over dry ingredients and stir until well combined.

Take a large cookie cutter and press spoonfuls of the batter into it. Remove cookie cutter. Bake for about 20 minutes or until edges are golden brown.

They are delicious fresh out of the oven but also taste great the next day, they’re a good healthy serving of fibre, protein and iron… and the per-cookie sugar levels are not too bad (though if you’re trying to go for a no-sugar option then the dried fruits and banana may feel like too much). However, 1 cookie, at breakfast sounds perfect. I’ll be making a batch for myself as well!

A new endeavour – cooking for diabetics.

Published November 15, 2011 Diabetic Recipes 10 Comments
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My mom has recently been diagnosed with type II diabetes. Learning how to change her diet has been challenging, because so much of it feels like a list of restrictions. Other guidelines might have well been in another language for all the good they did us, (what IS a complex carbohydrate?!). I’ve been doing a lot of research on how to help my mom eat better, and to make it simple, tasty and flexible for her.

My research showed me a few things worth noting. One is that type II diabetes CAN be beat. When I say ‘beat’ I don’t mean that you can get your body back to a place where lots of coca cola and cheesecake are ok, but I do mean that it’s not a life long sentence, or a lifetime ban on sweet foods, or the inability to enjoy eating out. It’s about balance and not restrictions, and I’m hoping to help my mom find her balance :) it takes discipline and commitment, but it can be done.

The other thing I learned is that we could probably all stand to eat like diabetics. The decrease in sugars and processed foods, the increase in fibre and lean proteins… this is good for everyone. I am going to change my eating habits as well, not just to stand in solidarity with mom, but because it’s good for me too.

So all this leads to my new side project here at the Blue Brick :) I’m going to go on a quest for healthy, easy, tasty recipes and share them here on my blog. I’m no chef, so rest assured if it shows up on this blog then it must be easy to make. I also have to say this, though it should be obvious: I’m no dietician either. Complicated questions and in-depth discussions about your particular situation need to be addressed to your health care providers.

I’m going to start with deserts, because mom loves them and I want her to be able to keep eating things she loves. Enjoy!

~The Blue Brick ~

Chocolate Peanut Butter Cupcakes

Diabetic Cupcakes

Cupcakes:

  • 3/4 cup all-purpose flour
  • 1/2 cup whole wheat pastry flour
  • 1/2 cup unsweetened cocoa powder
  • 1 tsp baking soda
  • 1 tsp baking powder
  • 1/2 tsp salt
  • 3/4 cup Splenda
  • 4 egg whites
  • 1 egg
  • 3 tbsp canola oil
  • 1 tsp vanilla extract
  • 1 1/2 cups plain low-fat yogurt

Preheat oven to 375 degrees

Coat 18 muffin cups with cooking spray, or line with cupcake paper

Whisk together flours, cocoa, baking soda, baking powder and salt in a medium bowl and set aside.

Beat together the granulated sugar, egg whites and egg in a large bowl. The original recipe calls for an electric mixer on medium speed but I made do with my own hands and it turned out fine ;) Keep going until the mixture is thick and pale.

Add in the oil and vanilla extract. Alternately add the reserved flour mixture and yogurt and beat at a low speed until smooth. Divide your mixture into the cups, filling each one to just over halfway.

Bake for 20-25 minutes, or until an inserted toothpick comes out clean. Allow them to cool before adding the frosting.

Frosting:

  • 3/4 cup omega-3 enriched, low fat peanut butter
  • 3/4 cup Splenda
  • 1/4 cup fat-free evaporated milk

Whisk together the peanut butter, Splenda and milk until well blended. Spread one tbsp over each cupcake.

Enjoy!

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