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What do you do during isolation?
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<blockquote data-quote="ChristieM" data-source="post: 2254251" data-attributes="member: 364613"><p>Well, apart from the threat of serious illness or death I’m sort of enjoying myself doing various things I’ve always claimed I didn’t have enough time for. So I have decluttered my wardrobe and taken up drawing and painting again. The art tutor on a workshop my friend dragged me to suggested I might like botanical illustration and she was right! I’ve also started dressmaking again. But more pertinent to this forum I have been doing a lot of low carb baking. Some from Sarah Flowers’ books and some from various blogs. All delicious especially Sarah’s low carb lemon drizzle cake.</p><p> I have also converted regular baking recipes. I’ve made some which already used almond flour and substituted Erythritol for the sugar. Those that included wheat flour I substituted the same amount of almond flour. They tasted delicious (even when I forgot the baking powder) but the texture wasn’t quite right. I investigated online and discovered that if you use almond flour in a regular recipe you need to reduce the amount of flour by 10% and the amount of fat by a whacking 25%! Cakes now have a great texture and taste (and minimal effect on my blood sugar). My non diabetic husband and neighbour also enjoy them.</p><p>Stay safe!</p></blockquote><p></p>
[QUOTE="ChristieM, post: 2254251, member: 364613"] Well, apart from the threat of serious illness or death I’m sort of enjoying myself doing various things I’ve always claimed I didn’t have enough time for. So I have decluttered my wardrobe and taken up drawing and painting again. The art tutor on a workshop my friend dragged me to suggested I might like botanical illustration and she was right! I’ve also started dressmaking again. But more pertinent to this forum I have been doing a lot of low carb baking. Some from Sarah Flowers’ books and some from various blogs. All delicious especially Sarah’s low carb lemon drizzle cake. I have also converted regular baking recipes. I’ve made some which already used almond flour and substituted Erythritol for the sugar. Those that included wheat flour I substituted the same amount of almond flour. They tasted delicious (even when I forgot the baking powder) but the texture wasn’t quite right. I investigated online and discovered that if you use almond flour in a regular recipe you need to reduce the amount of flour by 10% and the amount of fat by a whacking 25%! Cakes now have a great texture and taste (and minimal effect on my blood sugar). My non diabetic husband and neighbour also enjoy them. Stay safe! [/QUOTE]
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