Search
Search titles only
By:
Search titles only
By:
Home
Forums
New posts
Search forums
What's new
New posts
New profile posts
Latest activity
Members
Current visitors
New profile posts
Search profile posts
Log in
Register
Search
Search titles only
By:
Search titles only
By:
New posts
Search forums
Menu
Install the app
Install
Reply to Thread
Guest, we'd love to know what you think about the forum! Take the
Diabetes Forum Survey 2024 »
Home
Forums
Food and Nutrition
Food, Nutrition and Recipes
Diabetic Chocolate / Sponge Cake with Almond Flour
JavaScript is disabled. For a better experience, please enable JavaScript in your browser before proceeding.
You are using an out of date browser. It may not display this or other websites correctly.
You should upgrade or use an
alternative browser
.
Message
<blockquote data-quote="Moira29" data-source="post: 846177" data-attributes="member: 167858"><p>Hi Vicki I have been having a mooch and found these, I'm sure you can adapt them to give your son a treat!</p><p></p><p>Vicki Try These They are all in the Diabetes.co.uk recipe book free to down load they have all foods in there its really good. Well I think it is and it gives you options. Good luck. Moira xxxxxxxx</p><p></p><p></p><p>Serves 12</p><p></p><p>120g butter</p><p></p><p>200g Stevia</p><p></p><p>125g soured cream</p><p></p><p>2 eggs</p><p></p><p>150g almond flour</p><p></p><p>1 tsp. baking powder</p><p></p><p>Zest of an orange</p><p></p><p>3 peaches</p><p></p><p>Nutritional</p><p></p><p>Value (per serving)</p><p></p><p>Calories 185</p><p></p><p>Total fat 18g</p><p></p><p>Saturated Fat 7.4g</p><p></p><p>Carbohydrates 6g</p><p></p><p>Fibre 2g</p><p></p><p>Protein 4.2g</p><p></p><p>Chocolate &</p><p></p><p>Peach Loaf</p><p></p><p>Preheat the oven to Gas Mark 4 or 180°C,</p><p></p><p>and line a loaf tin with baking parchment.</p><p></p><p>Put the butter and Stevia in a large bowl, and</p><p></p><p>beat them together using a wooden spoon.</p><p></p><p>Mix in the soured cream. At the same time,</p><p></p><p>mix in the eggs one by one.</p><p></p><p>Pour in the almond flour, baking powder, and</p><p></p><p>orange zest, then whisk thoroughly.</p><p></p><p>Slice the flesh of the peaches into thin pieces.</p><p></p><p>Dice any remaining flesh, and add the diced</p><p></p><p>peaches to the loaf mixture.</p><p></p><p>Pour the mixture into the loaf tin, smoothen</p><p></p><p>the top with the back of a spoon, and</p><p></p><p>arrange the peach slices on top. Bake in the</p><p></p><p>preheated oven for 70 minutes.</p><p></p><p>Place the cooked mixture on a cooling tray</p><p></p><p>and leave for 20 minutes before you remove it</p><p></p><p>from the loaf tin.</p><p></p><p>Enjoy with a steaming hot drink!</p><p></p><p>or This</p><p></p><p>Servings 10</p><p></p><p>2 medium egg whites</p><p></p><p>120g Stevia</p><p></p><p>120g almond flour</p><p></p><p>1 tsp. almond essence</p><p></p><p>Nutritional</p><p></p><p>Value (per serving)</p><p></p><p>Calories 75</p><p></p><p>Total fat 6g</p><p></p><p>Saturated Fat 0.4g</p><p></p><p>Carbohydrates 2g</p><p></p><p>Fibre 1.2g</p><p></p><p>Protein 3g</p><p></p><p>Macaroons</p><p></p><p>Preheat the oven to Gas Mark 4 or 180°C,</p><p></p><p>and line two baking trays with baking</p><p></p><p>parchment.</p><p></p><p>Pop the egg whites in a large bowl and whisk</p><p></p><p>until they’ve stiffened. This should take 5-7</p><p></p><p>minutes.</p><p></p><p>Fold in the Stevia, almond flour, and almond</p><p></p><p>essence.</p><p></p><p>Put the butter in a small saucepan and place</p><p></p><p>over a low heat. When it’s melted, add it to</p><p></p><p>the egg white mixture.</p><p></p><p>Place a dessert spoonful of this mixture on</p><p></p><p>the baking trays. Ensure that each spoonful</p><p></p><p>is clearly separate from the others, otherwise</p><p></p><p>they might merge during the cooking process.</p><p></p><p>Put the macaroons in the preheated oven and</p><p></p><p>cook for 15 minutes.</p><p></p><p>Cool them on the baking trays for 15 minutes,</p><p></p><p>then move them onto a wire rack to cool</p><p></p><p>entirely.</p><p></p><p>Or This</p><p><strong></strong></p><p><strong>diabetes.co.uk</strong></p><p></p><p><strong>YOU COULD ADAPT THIS One I'm sure</strong></p><p></p><p><strong><strong></strong></strong></p><p><strong><strong>diabetes.co.uk</strong></strong></p><p><strong><strong></strong></strong></p><p><strong>Serves 10</strong></p><p><strong></strong></p><p><strong>300g clementine’s</strong></p><p><strong></strong></p><p><strong>6 large eggs</strong></p><p><strong></strong></p><p><strong>5 tbsp. Triple Zero sweetener</strong></p><p><strong></strong></p><p><strong>150g almond flour</strong></p><p><strong></strong></p><p><strong>150g self-raising flour</strong></p><p><strong></strong></p><p><strong>2 tsp. almond extract</strong></p><p><strong></strong></p><p><strong>1 tsp. baking powder</strong></p><p><strong></strong></p><p><strong>Nutritional</strong></p><p><strong></strong></p><p><strong>Value (per serving)</strong></p><p><strong></strong></p><p><strong>Calories 195</strong></p><p><strong></strong></p><p><strong>Total Fat 10g</strong></p><p><strong></strong></p><p><strong>Saturated Fat 1.6g</strong></p><p><strong></strong></p><p><strong>Carbohydrates 20g</strong></p><p><strong></strong></p><p><strong>Fibre 2.3g</strong></p><p><strong></strong></p><p><strong>Protein 7g</strong></p><p><strong></strong></p><p><strong>Clementine &</strong></p><p><strong></strong></p><p><strong>Almond Cake</strong></p><p><strong></strong></p><p><strong>Preheat the oven to 180°c/Gas Mark 4.</strong></p><p><strong></strong></p><p><strong>Place the peeled clementines in a saucepan.</strong></p><p><strong></strong></p><p><strong>Add just enough water to cover the</strong></p><p><strong></strong></p><p><strong>clementines and bring to the boil.</strong></p><p><strong></strong></p><p><strong>Lower the heat and simmer for 25 minutes</strong></p><p><strong></strong></p><p><strong>until tender. Then chop up the clementines</strong></p><p><strong></strong></p><p><strong>and remove the seeds.</strong></p><p><strong></strong></p><p><strong>Place the stewed clementines in a blender</strong></p><p><strong></strong></p><p><strong>and whizz until smooth.</strong></p><p><strong></strong></p><p><strong>Grease a 7-inch loose-bottomed tin with</strong></p><p><strong></strong></p><p><strong>butter and line it with baking paper.</strong></p><p><strong></strong></p><p><strong>Using an electric whisk, beat the eggs for a</strong></p><p><strong></strong></p><p><strong>few minutes until they are light and frothy. Add</strong></p><p><strong></strong></p><p><strong>the Triple Zero sweetener, stewed clementines</strong></p><p><strong></strong></p><p><strong>puree, almond flour, self-raising flour, almond</strong></p><p><strong></strong></p><p><strong>extract and baking powder and beat for 3</strong></p><p><strong></strong></p><p><strong>more minutes.</strong></p><p><strong></strong></p><p><strong>Pour this mix into the cake tin and bake</strong></p><p><strong></strong></p><p><strong>for 50-60 minutes. To check if the cake is</strong></p><p><strong></strong></p><p><strong>cooked, poke a cocktail stick (or something</strong></p><p><strong></strong></p><p><strong>similarly long and thin) into it. If the stick</strong></p><p><strong></strong></p><p><strong>comes out clean, the cake is cooked.</strong></p><p><strong></strong></p><p><strong>Remove the cake from the oven, allow it cool,</strong></p><p><strong></strong></p><p><strong>then remove it from the cake tin and serve.</strong></p><p><strong></strong></p><p><strong></strong></p><p>Serves 8</p><p></p><p>200g self-raising flour</p><p></p><p>200g almond flour</p><p></p><p>200g butter</p><p></p><p>5 tbsp. Triple Zero sweetener</p><p></p><p>5 eggs</p><p></p><p>1 tsp. baking powder</p><p></p><p>2 tsp. vanilla extract</p><p></p><p>3 tbsp. homemade jam (see page</p><p></p><p>408)</p><p></p><p>Nutritional</p><p></p><p>Value (per serving)</p><p></p><p>Calories 286</p><p></p><p>Total Fat 17g</p><p></p><p>Saturated Fat 2g</p><p></p><p>Carbohydrates 35g</p><p></p><p>Fibre 4g</p><p></p><p>Protein 12.6g</p><p></p><p>Victoria</p><p></p><p>Sponge</p><p></p><p>Preheat the oven at 180°c/Gas Mark 4.</p><p></p><p>Grease and line two 8-inch cake tins with</p><p></p><p>greaseproof paper.</p><p></p><p>Put all the ingredients in a food processor</p><p></p><p>except for the jam and blend until they are</p><p></p><p>thoroughly mixed. Spoon the mixture into the</p><p></p><p>two cake tins. Bake for 25-30 minutes until</p><p></p><p>firm and golden.</p><p></p><p>Remove the cake from the oven, allow to cool</p><p></p><p>for five minutes, then remove the cakes from</p><p></p><p>their tins.</p><p></p><p>Once the cakes have cooled, spoon a layer of</p><p></p><p>the homemade jam on the flat side of each</p><p></p><p>sponge and stick them together. If you have a</p><p></p><p>cake leveller, it helps to cut the bottom half of</p><p></p><p>the cake flat so that it stands level.</p><p></p><p>Enjoy!</p></blockquote><p></p>
[QUOTE="Moira29, post: 846177, member: 167858"] Hi Vicki I have been having a mooch and found these, I'm sure you can adapt them to give your son a treat! Vicki Try These They are all in the Diabetes.co.uk recipe book free to down load they have all foods in there its really good. Well I think it is and it gives you options. Good luck. Moira xxxxxxxx Serves 12 120g butter 200g Stevia 125g soured cream 2 eggs 150g almond flour 1 tsp. baking powder Zest of an orange 3 peaches Nutritional Value (per serving) Calories 185 Total fat 18g Saturated Fat 7.4g Carbohydrates 6g Fibre 2g Protein 4.2g Chocolate & Peach Loaf Preheat the oven to Gas Mark 4 or 180°C, and line a loaf tin with baking parchment. Put the butter and Stevia in a large bowl, and beat them together using a wooden spoon. Mix in the soured cream. At the same time, mix in the eggs one by one. Pour in the almond flour, baking powder, and orange zest, then whisk thoroughly. Slice the flesh of the peaches into thin pieces. Dice any remaining flesh, and add the diced peaches to the loaf mixture. Pour the mixture into the loaf tin, smoothen the top with the back of a spoon, and arrange the peach slices on top. Bake in the preheated oven for 70 minutes. Place the cooked mixture on a cooling tray and leave for 20 minutes before you remove it from the loaf tin. Enjoy with a steaming hot drink! or This Servings 10 2 medium egg whites 120g Stevia 120g almond flour 1 tsp. almond essence Nutritional Value (per serving) Calories 75 Total fat 6g Saturated Fat 0.4g Carbohydrates 2g Fibre 1.2g Protein 3g Macaroons Preheat the oven to Gas Mark 4 or 180°C, and line two baking trays with baking parchment. Pop the egg whites in a large bowl and whisk until they’ve stiffened. This should take 5-7 minutes. Fold in the Stevia, almond flour, and almond essence. Put the butter in a small saucepan and place over a low heat. When it’s melted, add it to the egg white mixture. Place a dessert spoonful of this mixture on the baking trays. Ensure that each spoonful is clearly separate from the others, otherwise they might merge during the cooking process. Put the macaroons in the preheated oven and cook for 15 minutes. Cool them on the baking trays for 15 minutes, then move them onto a wire rack to cool entirely. Or This [B] diabetes.co.uk[/B] [B]YOU COULD ADAPT THIS One I'm sure[/B] [B][B] diabetes.co.uk [/B] Serves 10 300g clementine’s 6 large eggs 5 tbsp. Triple Zero sweetener 150g almond flour 150g self-raising flour 2 tsp. almond extract 1 tsp. baking powder Nutritional Value (per serving) Calories 195 Total Fat 10g Saturated Fat 1.6g Carbohydrates 20g Fibre 2.3g Protein 7g Clementine & Almond Cake Preheat the oven to 180°c/Gas Mark 4. Place the peeled clementines in a saucepan. Add just enough water to cover the clementines and bring to the boil. Lower the heat and simmer for 25 minutes until tender. Then chop up the clementines and remove the seeds. Place the stewed clementines in a blender and whizz until smooth. Grease a 7-inch loose-bottomed tin with butter and line it with baking paper. Using an electric whisk, beat the eggs for a few minutes until they are light and frothy. Add the Triple Zero sweetener, stewed clementines puree, almond flour, self-raising flour, almond extract and baking powder and beat for 3 more minutes. Pour this mix into the cake tin and bake for 50-60 minutes. To check if the cake is cooked, poke a cocktail stick (or something similarly long and thin) into it. If the stick comes out clean, the cake is cooked. Remove the cake from the oven, allow it cool, then remove it from the cake tin and serve. [/B] Serves 8 200g self-raising flour 200g almond flour 200g butter 5 tbsp. Triple Zero sweetener 5 eggs 1 tsp. baking powder 2 tsp. vanilla extract 3 tbsp. homemade jam (see page 408) Nutritional Value (per serving) Calories 286 Total Fat 17g Saturated Fat 2g Carbohydrates 35g Fibre 4g Protein 12.6g Victoria Sponge Preheat the oven at 180°c/Gas Mark 4. Grease and line two 8-inch cake tins with greaseproof paper. Put all the ingredients in a food processor except for the jam and blend until they are thoroughly mixed. Spoon the mixture into the two cake tins. Bake for 25-30 minutes until firm and golden. Remove the cake from the oven, allow to cool for five minutes, then remove the cakes from their tins. Once the cakes have cooled, spoon a layer of the homemade jam on the flat side of each sponge and stick them together. If you have a cake leveller, it helps to cut the bottom half of the cake flat so that it stands level. Enjoy! [/QUOTE]
Verification
Post Reply
Home
Forums
Food and Nutrition
Food, Nutrition and Recipes
Diabetic Chocolate / Sponge Cake with Almond Flour
Top
Bottom
Find support, ask questions and share your experiences. Ad free.
Join the community »
This site uses cookies. By continuing to use this site, you are agreeing to our use of cookies.
Accept
Learn More.…