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Baking - help needed please.
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<blockquote data-quote="Donna68" data-source="post: 709239" data-attributes="member: 135410"><p>Hi. I love to bake. I never really ate most of it anyway, so that side doesn't bother me too much. But in the last 9 weeks since my diagnosis I have been nervous about it. I know my 'go to' of banana cake is a massive no - no. </p><p></p><p>I'm looking after my 2 yr old granddaughter next week, and she will want to bake with me. I want to introduce healthier items to my family. My sister was diagnosed 4 years ago, and my other sister was diagnosed this week as pre - diabetes, so am thinking it is in the genes! My Mum died when 60 - so a possibility she would have developed it had she lived long enough.</p><p> </p><p>1. Lex wants to make biscuits (not my forte). Any suitable recipes fairly easy.</p><p></p><p>2. I've looked at stevia - anyone recommend it or think it's no good? In proportion to usual sugar how much would you use?</p><p></p><p>3. No recipes containing nuts - not allergic - just don't really like them.</p><p></p><p>4. Almond flour/ground almonds - given point 3 can you really taste it? Recommendations/no good. If I think the taste is too strong could I mix it with regular flour?</p><p></p><p>Thanks in advance.</p></blockquote><p></p>
[QUOTE="Donna68, post: 709239, member: 135410"] Hi. I love to bake. I never really ate most of it anyway, so that side doesn't bother me too much. But in the last 9 weeks since my diagnosis I have been nervous about it. I know my 'go to' of banana cake is a massive no - no. I'm looking after my 2 yr old granddaughter next week, and she will want to bake with me. I want to introduce healthier items to my family. My sister was diagnosed 4 years ago, and my other sister was diagnosed this week as pre - diabetes, so am thinking it is in the genes! My Mum died when 60 - so a possibility she would have developed it had she lived long enough. 1. Lex wants to make biscuits (not my forte). Any suitable recipes fairly easy. 2. I've looked at stevia - anyone recommend it or think it's no good? In proportion to usual sugar how much would you use? 3. No recipes containing nuts - not allergic - just don't really like them. 4. Almond flour/ground almonds - given point 3 can you really taste it? Recommendations/no good. If I think the taste is too strong could I mix it with regular flour? Thanks in advance. [/QUOTE]
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