I've always enjoyed tweaking and modifying recipes. Turns out I don't have pre/diabetes, but tested this one when I thought I might. Thought I'd share it here.
Treacle tart is something I would treat myself to a handful of times per year. I looked at recipes and the amout of golden syrup terrified me!! This has about 1/5 of the carbs of a traditional version.
Treacle tart filling (I opted for no pasty but I know there are plenty of excellent low-carb recipes out there for pastry). ~10g carbs per 1/8 of a tart.
150g Erythritol or Xylitol
80g honey or golden syrup
2 tsp treacle
100mls caramel flavour syrup (I used 'Simply' flavoured syrup)*
3 teaspoonfuls Psyllium husk
100 mls water
2 tsp fresh grated ginger (or 1/2 tsp ground)
zest of one lemon (or orange)
90g ground almonds (preferably coarse not finely ground)
10g breadcrumbs
Put the water, erythritol/xylitol and honey/syrup in a pan on low heat, stir until dissolved. Add lemon, ginger and syrup. Whisk in the egg. Lastly, stir in the ground almond and breadcrumbs.
Put in oven in an ovenproof dish at 150°c for 10-15 mins.
Allow it to cool and set a bit before serving with cream or custard.
*Instead of flavoured syrup you could use 100ml water with sweetener of choice and some caramel, butterscotch or toffee flavouring (I just found the flavourings difficult to find in my supermarket)
Treacle tart is something I would treat myself to a handful of times per year. I looked at recipes and the amout of golden syrup terrified me!! This has about 1/5 of the carbs of a traditional version.
Treacle tart filling (I opted for no pasty but I know there are plenty of excellent low-carb recipes out there for pastry). ~10g carbs per 1/8 of a tart.
150g Erythritol or Xylitol
80g honey or golden syrup
2 tsp treacle
100mls caramel flavour syrup (I used 'Simply' flavoured syrup)*
3 teaspoonfuls Psyllium husk
100 mls water
2 tsp fresh grated ginger (or 1/2 tsp ground)
zest of one lemon (or orange)
90g ground almonds (preferably coarse not finely ground)
10g breadcrumbs
Put the water, erythritol/xylitol and honey/syrup in a pan on low heat, stir until dissolved. Add lemon, ginger and syrup. Whisk in the egg. Lastly, stir in the ground almond and breadcrumbs.
Put in oven in an ovenproof dish at 150°c for 10-15 mins.
Allow it to cool and set a bit before serving with cream or custard.
*Instead of flavoured syrup you could use 100ml water with sweetener of choice and some caramel, butterscotch or toffee flavouring (I just found the flavourings difficult to find in my supermarket)
