Glad it's all sorted out... welcome back...Back online regularly now, after a number of issues (technical, financial, & work pcs blocking the website ). Got quite a bit of catching up to do, but I still have more to add to the list so will hopefully get back to that soon. Feels quite strange being back online properly, not just hurried glances at my email via my mobile phone!
Sorry if the information is stated somewhere else but are the carb values posted somewhere? It's just that I carb count (type 1 vegetarian on a pump - I'm super awkward) and it's difficult to guess when I've never eaten half of the things before. Haha
A really invaluable bit of kit for me is the Cook and Count app, as it calculates the carb content of the ingredientsas you cook and input. It also has the facilities to add your own custom ingredients, store recipes for future use, and edit them if you decide to change something in that recipe . Well worth getting !
I found it very accurate
Signy
Just looked this app up and it looks really useful, it gets a mention on the NHS Choices website:
http://apps.nhs.uk/app/cook-and-count-carbs/#
I'm glad people are finding it useful I was going a bit square-eyed from staring at the monitor, so have had a few days break. Back to work on it soon, still lots to link to!
I have just discovered this thread. Thank you very much Purplekat.
Would anyone like my recipe for Orange and almond cake?
Yes please...I have just discovered this thread. Thank you very much Purplekat.
Would anyone like my recipe for Orange and almond cake?
Well then: ORANGE and ALMOND CAKE Ingredients: 2 large oranges
Recipe by David Masey 6 large eggs
from Great Food Live 200g ground almonds
200g Total Sweet (xylitol)
1 tsp baking powder
Method
Boil the whole oranges in a pan of water for 2hrs. Leave to cool, cut open and remove pips then put in blender and reduce to pulp.
In large bowl whisk eggs until frothy.
Fold in orange pulp, followed by g. almonds bkg pwdr and xylitol.
Pour into a buttered and lined 20cm cake tin (loose bottomed)
Bake in oven (190) for about 50mins. Test with skewer.
Leave to cool slightly in tin before turning out.
Makes about 8/10 slices and freezes well.
I use the cake as a tiramasu base sometimes (well actually often)
Can you confirm the xylitol please - seems an awful lot, and a lot of carbsThank you la signorina... It looks lovely.... Muddle's fine.... no probs....
Sorry not to answer sooner. Have just seen this. Total Sweet website has info re carbs etc. I'm unable to do a link, don't know how. But I would say that a slice of this cake is only 1/16th of the whole. The amount of xylotol used is the same as sugar. It looks like sugar and behaves like sugar.Can you confirm the xylitol please - seems an awful lot, and a lot of carbs