robert72
Well-Known Member
- Messages
- 2,878
- Type of diabetes
- Type 1
- Treatment type
- Insulin
Hard to find, but sooo much better than the apathetic coconut...dedicated coconut....
Hard to find, but sooo much better than the apathetic coconut...dedicated coconut....
..., mocha (1 tsp coffee, 1tsp unsweetened cocoa powder, 1/2tsp stevia, double cream), ...
Haha! Oops!Hard to find, but sooo much better than the apathetic coconut
Would you mind posting your recipe for ginger muffins? They sound greatBreakfast: mushroom omelette, 2 rashers of bacon (blood sugars 5.5 an hour after, but 9.6 by lunch. Usually I only have one bacon rasher so I will be more strict tomorrow).
Lunch: Trout and green leaf salad, mocha (1 tsp coffee, 1tsp unsweetened cocoa powder, 1/2tsp stevia, double cream), almond meal ginger muffin.
Dinner: Celeriac chips, sirloin steak, flat mushroom with cheese, almond meal ginger muffin, mocha (previous high blood sugar made me decide to up my insulin, so dropped to 3.1 after dinner. Took 2 dextrose tablets. 2 hours later BS was 5.5).
I get mine from Holland and Barrett. http://www.hollandandbarrett.com/pages/product_detail.asp?pid=4990&prodid=5988&cid=554I made me some mocha yesterday for the first time in ages, but I was miserly and just used my almond milk in it. But I find that I only need the minutest bit of stevia (I hate using any sort of sweetener other than real sugar as I get an aftertaste with them) to sweeten things enough for my taste. So I'm intrigued Charles - what brand of stevia are you using?
I treated myself to a little micro spoon from Amazon to measure mine out - like the smaller of the two on the left in the picture here:
Robbity
http://lowcarbdiets.about.com/od/breads/r/lowcarbmuffins.htm I use the recipe here and add 2 tsp of ground ginger.Would you mind posting your recipe for ginger muffins? They sound great
You're a star. Thanks!http://lowcarbdiets.about.com/od/breads/r/lowcarbmuffins.htm I use the recipe here and add 2 tsp of ground ginger.
No problem at all, very happy to help. Depending on how much you like ginger you may need to adjust the quantities. I tried with 1tsp the first time and it was too subtle. 2tsp works well, but I think I could enjoy 3 if I was a bit heavy handed. I also find baking time is quite critical. If over baked they are still definitely edible, but will be quite dry. About 15 to 17 minutes in my preheated oven keeps them nice and moist (works even better with blueberries). As usual, disclaimer about how every oven is different and the need to experiment! Best of luckYou're a star. Thanks!
My oven is a piece of junk so I have to watch it like a hawk!No problem at all, very happy to help. Depending on how much you like ginger you may need to adjust the quantities. I tried with 1tsp the first time and it was too subtle. 2tsp works well, but I think I could enjoy 3 if I was a bit heavy handed. I also find baking time is quite critical. If over baked they are still definitely edible, but will be quite dry. About 15 to 17 minutes in my preheated oven keeps them nice and moist (works even better with blueberries). As usual, disclaimer about how every oven is different and the need to experiment! Best of luck
Your muffin looks amazing! How do you make the custard? My wife is saying this looks like the best thing since (low carb flax meal) sliced bread.Lovely dinner tonight
Spicy cauli-couscous with feta and cashews, tenderstem broccoli, asparagus and minty Greek yogurt.
Ginger muffin with mascarpone custard filling. Used half of the recipe Charles Robin posted, added 2 tsp of ginger and 2 tsp of cocoa powder for colour. Thanks again for the recipe.
I wouldn't touch real couscous with a bargepole these days! Mine is made of blitzed cauliflower - the same idea as cauliflower rice. Very BG friendly and tastes better than real couscous I reckon.I tried a tablespoon couscous yesterday and it blew my BS up into the 8s for 3hrs! a bit disappointed as I haven't had it since diagnosis 5 yrs ago and really enjoyed it - never mind lesson learnt.
The custard is post #4 on this crumble and custard threadYour muffin looks amazing! How do you make the custard? My wife is saying this looks like the best thing since (low carb flax meal) sliced bread.
Brilliant thanks, I will definitely be trying that.The custard is post #4 on this crumble and custard thread
http://www.diabetes.co.uk/forum/threads/low-carb-crumble-and-custard.46904/