ianpspurs
Oracle
- Messages
- 17,264
- Type of diabetes
- I reversed my Type 2
- Treatment type
- Diet only
@CoastGirl The basic ingredients for a h/f chocolate bar are here. The bars are made in a silicone soap mouldOk, after over 2 years on this forum I think it is time for me to join this thread! I have no idea how you all eat so little during the day so thought I should put a few menus up and see what you think. Not sure I'll have the time to add each day so will see how it goes.
Today's menu is:
Breakfast - 2 coffees with slurp of double cream
Mid Morning - 2 Babybel
Lunch - mixed salad leaves, 3 baby toms, cucumber, half advocado, 5 olives and half an orange pepper with a tin of red salmon mixed with mayo
Snack - 1 handful of peanuts and 1 of almonds
Supper will be 2 large lamb loin chops, brocolli, wilted Swiss chard with crumbled feta and maybe a scoop or two of oppo or a couple of squares of green and blacks 85% chocolate.
Also a few cups of black tea and a couple of glasses of water.
I keep seeing inulin mentioned on here. Can anyone tell me what it is and what you use it for?
@ianpspurs, I really like the sound of your H/M treats, high fibre bars and, I think, you mentioned a flapjacks thing, do you have recipes you'd be willing to share?
60 gms 100% chocolate per bar - I use 100% Callebaut in 2.5 kg bags
1.5 tablespoon flaxseed and .5 tsp psyllium husk powder per bar (can be left out)
.5 to 1 tsp spoon inulin per bar
8 oz butter between 12 so 1.25 ozs per bar
2 tablespoons erythritol to make caramel
2 tablespoons chopped walnuts
Melt the butter then add inulin and erythrytol and stir until it makes caramel - you will smell before seeing. Add to the flaxseed mix and mix thoroughly. Chocolate could be melting in a bowl/bain marie- we add cream sometimes - mix together. We sometimes add chopped walnuts and dehydrated raspberries. Push down firmly into the mould and place in fridge - far better left a day or 2.
For flapjack use more flaxseed and inulin tomake the caramel. Also, I use Bulk Powders chocolate caramel syrup - I like it sweet so just squeezed counted to 10 and thought that'll do. Place these in smaller moulds as I find they are highly effective.
Both very handy to take on car journeys - the chocky bars can go hard without cream, the flapjack stay soft.
Hope this helps and obviously taste as you go. Brin the flaxseeds first and I find mixing the flaxseed and inulin a day or more beforehand and storing in a dark place is very helpful. That mixture goes like digestive biscuits. I always have a big tub in a cupboard.
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