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Home Baking and Preserving what to use instead of the S word

N

Natures Child

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Hi Everyone

Well I've just been diagnosed Type 2 and need to get my diet into check.
Now we don't eat many cakes biscuits etc, but I do like to occasionally bake with the kids and I love making our own preserves from the fruit trees we have near where we live.
do I have to stop doing this now?

I bought some splenda and some tate and lyle fruit sugar from tescos the last time I was there and was going to try them in baking... but very confused about the quantities to use and they are sooooooo expensive! :shock:
What fake sugars does everyone else use? I'd love to know especially if they are cheaper!
it would only be for use in baking and preserving as no-one in the family takes sugar in tea or has it on cereals etc.

I'd also love to hear any recipes for cakes/ biscuits or methods of preserving that anyone else uses and are diabetic friendly.
Thank you
 
Hi Sugarless Sue

Thanks for those links... lot's of good recipes for meals but not for home baking of biscuits or cakes or home preserves.
Oh well, maybe I'll post some if I find any.
Cheers
 
Splenda has a conversion table on the side of the box. It's in cupfuls and spoonfuls though. I sometimes add some fruit sugar for improved flavour, but it's unfortunately not good for the triglycerides.
 
Hi
Fruit sugar I avoid, but use Splenda in baking

Basic cakes/biscuits can be made by using ground almonds, add eggs, vanilla essence, baking powder splenda. I often add cinammon or dark choc (small amounts) and they dont do much to blood sugar.

100g ground almonds/1 egg/ tsp vanilla, half tsp baking powder as basic. Rest you can experiment with .Or if you want more, maybe up the amounts

Low carb websites have good recipes and I posted a choc brownie one on here (i think). Sometimes you need soya protein isolate or whey flour but easy to get online or at some health shops ( tend to be more expensive)

L
 
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