Search
Search titles only
By:
Search titles only
By:
Home
Forums
New posts
Search forums
What's new
New posts
New profile posts
Latest activity
Members
Current visitors
New profile posts
Search profile posts
Log in
Register
Search
Search titles only
By:
Search titles only
By:
New posts
Search forums
Menu
Install the app
Install
Reply to Thread
Guest, we'd love to know what you think about the forum! Take the
Diabetes Forum Survey 2024 »
Home
Forums
Diabetes Discussion
Diabetes Discussions
What was your fasting blood glucose? (with some chat)
JavaScript is disabled. For a better experience, please enable JavaScript in your browser before proceeding.
You are using an out of date browser. It may not display this or other websites correctly.
You should upgrade or use an
alternative browser
.
Message
<blockquote data-quote="ianpspurs" data-source="post: 1785507" data-attributes="member: 193971"><p>[USER=323454]@ziggy_w[/USER], still in development but at present 100% chocolate; flaxseed; psyllium husk powder; butter; inulin; stevia much better left in fridge for a few days. Melt butter and mix in flaxseed and psyllium husk powder and press own hard into moulds; mix butter, inulin and stevia in a saucepan and heat whisking constantly - it will suddenly go toffee colour - strain off some butter as it will separate; place on top of flaxseed base quite quickly as it goes hard; leave to set; melt chocloate - add sweetner if you want; remove bars from moulds carefully and coat bars 1 side at a time I add raspberries sometimes -when dehydrator comes that will be even better. They are crisper and nicer for me if left in the fridge a few days.</p><p>Quantities depend on mould size really. We have now bought food grade soap moulds which are deeper and will allow raspberries, nuts etc much better. I used 2 tsps of inulin for 6 bars and 1 tsp of psyllium to 2 tbl spoons of flaxeseeds (grind them thoroughly) probably 100 gms in flaxseed and as much in toffee. We will perfect later so maybe hold off trying but it works for now. Hope this helps <img src="data:image/gif;base64,R0lGODlhAQABAIAAAAAAAP///yH5BAEAAAAALAAAAAABAAEAAAIBRAA7" class="smilie smilie--sprite smilie--sprite1" alt=":)" title="Smile :)" loading="lazy" data-shortname=":)" /></p></blockquote><p></p>
[QUOTE="ianpspurs, post: 1785507, member: 193971"] [USER=323454]@ziggy_w[/USER], still in development but at present 100% chocolate; flaxseed; psyllium husk powder; butter; inulin; stevia much better left in fridge for a few days. Melt butter and mix in flaxseed and psyllium husk powder and press own hard into moulds; mix butter, inulin and stevia in a saucepan and heat whisking constantly - it will suddenly go toffee colour - strain off some butter as it will separate; place on top of flaxseed base quite quickly as it goes hard; leave to set; melt chocloate - add sweetner if you want; remove bars from moulds carefully and coat bars 1 side at a time I add raspberries sometimes -when dehydrator comes that will be even better. They are crisper and nicer for me if left in the fridge a few days. Quantities depend on mould size really. We have now bought food grade soap moulds which are deeper and will allow raspberries, nuts etc much better. I used 2 tsps of inulin for 6 bars and 1 tsp of psyllium to 2 tbl spoons of flaxeseeds (grind them thoroughly) probably 100 gms in flaxseed and as much in toffee. We will perfect later so maybe hold off trying but it works for now. Hope this helps :) [/QUOTE]
Verification
Post Reply
Home
Forums
Diabetes Discussion
Diabetes Discussions
What was your fasting blood glucose? (with some chat)
Top
Bottom
Find support, ask questions and share your experiences. Ad free.
Join the community »
This site uses cookies. By continuing to use this site, you are agreeing to our use of cookies.
Accept
Learn More.…