ianpspurs
Oracle
- Messages
- 16,486
- Type of diabetes
- Treatment type
- Diet only
@ziggy_w, still in development but at present 100% chocolate; flaxseed; psyllium husk powder; butter; inulin; stevia much better left in fridge for a few days. Melt butter and mix in flaxseed and psyllium husk powder and press own hard into moulds; mix butter, inulin and stevia in a saucepan and heat whisking constantly - it will suddenly go toffee colour - strain off some butter as it will separate; place on top of flaxseed base quite quickly as it goes hard; leave to set; melt chocloate - add sweetner if you want; remove bars from moulds carefully and coat bars 1 side at a time I add raspberries sometimes -when dehydrator comes that will be even better. They are crisper and nicer for me if left in the fridge a few days.Your chocolate caramel bar sounds great too. Have you posted the recipe in the "What have you eaten today?" thread? If not, would you mind telling me how it's done. Btw, I am in awe of your fasting efforts. Great results.
Quantities depend on mould size really. We have now bought food grade soap moulds which are deeper and will allow raspberries, nuts etc much better. I used 2 tsps of inulin for 6 bars and 1 tsp of psyllium to 2 tbl spoons of flaxeseeds (grind them thoroughly) probably 100 gms in flaxseed and as much in toffee. We will perfect later so maybe hold off trying but it works for now. Hope this helps
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