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What sugar substitute works best for you...

  • Thread starter Thread starter Kat100
  • Start Date Start Date
When I absolutely have to add a sweetener - which isn't often because I'm not really into baking all that much - I use a product called Natvia which is a granular mix of stevia and erithyritol. I use as little as possible, which isn't that hard as my taste buds have grown accustomed to not having sugar.

I wouldn't touch Splenda with a 10 foot pole after reading some negative stuff about it, like this:
http://www.tandfonline.com/doi/full/10.1080/10937404.2013.842523#.UrOMqWRDtBq
http://draxe.com/splenda-linked-diabetes-ibs-cancer/
 
I have stopped using sweetener and find that almond flour/ vanilla/ berries are enough sweetness for me. No one else will eat them as they are not sweet enough but I have got used to it. I stopped using sweetener as we have a springer which given half a chance will eat anything in sight and sweetener is very poisonous for dogs. I didn't want to take the chance and would rather adapt my taste. Just the other day my husband left the cakes on the table and the dog ate them all - so glad there was so sweetener in them.
 
Ok ?....I did do my bakng today, first attempt a nice mixture for my lemon cake, an adapted recipe , afraid my brain was not awake, as I put the mixture into a tin which was to small.....:/ had to clean the bottom of the oven...

After a rest....... I made a mixture using half and half of the 50% stevia .....I made in a larger flat cake tin .......
Ginger with dates and walnuts....
It worked.....had a small slice .....delighted with the cake......

That's muffins by Andrew and ginger cake baked this weekend, anyone else do any baking today ? :). Kat x
 
Indy51 said:
When I absolutely have to add a sweetener - which isn't often because I'm not really into baking all that much - I use a product called Natvia which is a granular mix of stevia and erithyritol. I use as little as possible, which isn't that hard as my taste buds have grown accustomed to not having sugar.

I wouldn't touch Splenda with a 10 foot pole after reading some negative stuff about it, like this:
http://www.tandfonline.com/doi/full/10.1080/10937404.2013.842523#.UrOMqWRDtBq
http://draxe.com/splenda-linked-diabetes-ibs-cancer/
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I put my spends in the bin....never again it's just not my taste
 
aqualung said:
I have stopped using sweetener and find that almond flour/ vanilla/ berries are enough sweetness for me. No one else will eat them as they are not sweet enough but I have got used to it. I stopped using sweetener as we have a springer which given half a chance will eat anything in sight and sweetener is very poisonous for dogs. I didn't want to take the chance and would rather adapt my taste. Just the other day my husband left the cakes on the table and the dog ate them all - so glad there was so sweetener in them.
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Your dog sounds lovely x
 
In case my post has gone, can't see it at the moment, :/

Just sharing that my ginger and date cake worked out well today, I am pleased x
 
Kat100 said:
In case my post has gone, can't see it at the moment, :/

Just sharing that my ginger and date cake worked out well today, I am pleased x
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it sounds lovely. shame about the lemon cake! I made a flax loaf/bread - it was horrible:(
 
Kat100 said:
Ok ?....I did do my bakng today, first attempt a nice mixture for my lemon cake, an adapted recipe , afraid my brain was not awake, as I put the mixture into a tin which was to small.....:/ had to clean the bottom of the oven...

After a rest....... I made a mixture using half and half of the 50% stevia .....I made in a larger flat cake tin .......
Ginger with dates and walnuts....
It worked.....had a small slice .....delighted with the cake......

That's muffins by Andrew and ginger cake baked this weekend, anyone else do any baking today ? :). Kat x
Click to expand...


Ginger, dates and walnuts sounds amazing!

I made 6 raspberry muffins today. Used the basic muffin recipe, reduced the Truvia, added vanilla extract and 2 oz frozen raspberries - put them in a sandwich bag and whacked them with a rolling pin :blackeye:

Moderate success - a bit moist - I should have left out the water from the recipe as the frozen berries were full of water :facepalm: They are a funny pinky-grey colour, but they taste lovely.
 
Recipes....I demand recipes!! Hah, I be they are posted somewhere else, if so, let me at 'em! :happy:
 
Avocado Sevenfold said:
Ginger, dates and walnuts sounds amazing!

I made 6 raspberry muffins today. Used the basic muffin recipe, reduced the Truvia, added vanilla extract and 2 oz frozen raspberries - put them in a sandwich bag and whacked them with a rolling pin :blackeye:

Moderate success - a bit moist - I should have left out the water from the recipe as the frozen berries were full of water :facepalm: They are a funny pinky-grey colour, but they taste lovely.
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These muffins sound great....a nice Sunday treat x
 
popsy said:
Recipes....I demand recipes!! Hah, I be they are posted somewhere else, if so, let me at 'em! :happy:
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If you can't find the recepies you can't eat them !!!!!! Ha ha only joking xxx
I made mine from an old cake recepie , I like to adapt, it was a low fat one , so oil rather than butter, but good oil though.
The ginger and dates and walnuts really made it..... :) happy baking x
 
Had one of my coconut muffins at lunch time with a scope of vanilla pod ice cream on a plate and sprinkled all over with dark chocolate scrapings after my roast beef, yorkshire pudding and roast potatoes today (not particularly low carb). It was really scrumdidlyumptious...

More surprising was that my levels only went to 5.5 at 1 hour and then to 5.3 at 2 hours from a pre-prandial of 4.3. Don't quite understand why such little rise unless it was the 2.5km run before breakfast followed by 90 mins walking the dogs in the forest after breakfast and pulling my wife up the hills at the end of the leads. I just didn't have to do any exercise to compensate. Maybe I should have had seconds :-)
 
Kat100 said:
If you can't find the recepies you can't eat them !!!!!! Ha ha only joking xxx
I made mine from an old cake recepie , I like to adapt, it was a low fat one , so oil rather than butter, but good oil though.
The ginger and dates and walnuts really made it..... :) happy baking x
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I can eat them I can, I can!!! :bigtears: And cripes, no recipe? You mean I have to WORK to get a result? Oh heck :eek: Right, I will accept that challenge, not sure when but I will get round to it. :D
 
Andrew Colvin said:
Had one of my coconut muffins at lunch time with a scope of vanilla pod ice cream on a plate and sprinkled all over with dark chocolate scrapings after my roast beef, yorkshire pudding and roast potatoes today (not particularly low carb). It was really scrumdidlyumptious...

More surprising was that my levels only went to 5.5 at 1 hour and then to 5.3 at 2 hours from a pre-prandial of 4.3. Don't quite understand why such little rise unless it was the 2.5km run before breakfast followed by 90 mins walking the dogs in the forest after breakfast and pulling my wife up the hills at the end of the leads. I just didn't have to do any exercise to compensate. Maybe I should have had seconds :)
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"scrumdidlyumptious"................:hilarious:
 
aqualung said:
No it didn't! I did smell it when I had made it as I remembered your post!
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Flax seeds, especially pre-ground ones, very quickly go rancid. If you want to use them, much better to buy them whole and use a coffee grinder or such like to grind them when you want to use them. I imagine the "fishy" smell means the oil in the seeds has gone off.
 
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