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Type 2: Fasting Experiment To Lower Bg
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<blockquote data-quote="AllieRainbow" data-source="post: 1877669" data-attributes="member: 473025"><p>I am feeling lot more in control today. I have been feeling quite resentful of the diabetes over the last couple of weeks, which has made it hard to stick to a low carb diet. I have had a couple little lapses, and really need to get my head around the whole issue of having diabetes, and that it is a permanent condition.</p><p></p><p>I was really starting to miss things like bread, and having days where I didn't really know what to eat at all except for meat, fish and full fat dairy.</p><p></p><p>Fortunately I have revisited the Headbanger's Kitchen YouTube channel and website, and decided to try his 90 second mug bread. I have adapted the recipe a little, and have a great recipe I can use when I want to eat something bready.</p><p></p><p>This makes around 6 slices, and has around 1.5g of carbs per 40g slice.</p><p></p><p>90g almond flour/meal</p><p>2 eggs</p><p>(HK uses 1 egg and 10g butter per 30g almond meal - I forgot the butter and realised it didn't make any difference)</p><p>1-2 tsp psyllium husk</p><p>0.5 tsp xantham gum</p><p>0.25 tsp baking powder</p><p>2 tbsp water (I have added this instead of a third egg in order to reduce the eggy taste.</p><p></p><p>If making a smaller quantity, reduce the xantham gum to 0.25 tsp. The psyllium husk can be reduced if wanted, but it provides a little fibre and makes the texture a little more bread like. Reduce the water so the batter isn't too runny.</p><p></p><p>You can omit the xantham gum and psyllium husk if wanted, they are there to improve the texture.</p><p></p><p>Mix the above ingredients in a microwaveable mug or plastic container - I use a sistema medium microwave soup mug (656ml).</p><p>It should be a thickish batter - make sure you incorporate all the ingredients.</p><p></p><p>Microwave for 90 seconds, up to 45 seconds more if needed.</p><p></p><p>Turn out onto a plate and slice.</p><p></p><p>You can eat it as it is, toast it, or fry it in butter. It has a similar texture and size to a sliced English muffin.</p><p></p><p>I add black pepper, Himalayan salt, chilli flakes, herbs, or little chunks of cheese or bacon to it for flavour.</p><p></p><p>Two or three slices of this are also ridiculously filling and keep you feeling full for hours. It makes a great breakfast open sandwich with avocado and bacon, and is great with peanut butter on after either toasting it or frying in butter.</p><p></p><p>I have managed to keep my carbs pretty low after adapting that recipe, and I am feeling a lot better about things - it is amazing how a single recipe can make so much difference. I actually got a 5.4 for the first time in a few weeks.</p></blockquote><p></p>
[QUOTE="AllieRainbow, post: 1877669, member: 473025"] I am feeling lot more in control today. I have been feeling quite resentful of the diabetes over the last couple of weeks, which has made it hard to stick to a low carb diet. I have had a couple little lapses, and really need to get my head around the whole issue of having diabetes, and that it is a permanent condition. I was really starting to miss things like bread, and having days where I didn't really know what to eat at all except for meat, fish and full fat dairy. Fortunately I have revisited the Headbanger's Kitchen YouTube channel and website, and decided to try his 90 second mug bread. I have adapted the recipe a little, and have a great recipe I can use when I want to eat something bready. This makes around 6 slices, and has around 1.5g of carbs per 40g slice. 90g almond flour/meal 2 eggs (HK uses 1 egg and 10g butter per 30g almond meal - I forgot the butter and realised it didn't make any difference) 1-2 tsp psyllium husk 0.5 tsp xantham gum 0.25 tsp baking powder 2 tbsp water (I have added this instead of a third egg in order to reduce the eggy taste. If making a smaller quantity, reduce the xantham gum to 0.25 tsp. The psyllium husk can be reduced if wanted, but it provides a little fibre and makes the texture a little more bread like. Reduce the water so the batter isn't too runny. You can omit the xantham gum and psyllium husk if wanted, they are there to improve the texture. Mix the above ingredients in a microwaveable mug or plastic container - I use a sistema medium microwave soup mug (656ml). It should be a thickish batter - make sure you incorporate all the ingredients. Microwave for 90 seconds, up to 45 seconds more if needed. Turn out onto a plate and slice. You can eat it as it is, toast it, or fry it in butter. It has a similar texture and size to a sliced English muffin. I add black pepper, Himalayan salt, chilli flakes, herbs, or little chunks of cheese or bacon to it for flavour. Two or three slices of this are also ridiculously filling and keep you feeling full for hours. It makes a great breakfast open sandwich with avocado and bacon, and is great with peanut butter on after either toasting it or frying in butter. I have managed to keep my carbs pretty low after adapting that recipe, and I am feeling a lot better about things - it is amazing how a single recipe can make so much difference. I actually got a 5.4 for the first time in a few weeks. [/QUOTE]
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