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Discussion in 'Off Topic [BG]' started by Morrighan, Dec 1, 2018.
If you're out and about this December, how about More Sugar!
Mmmmmm but doc warns me I gotta diet or die...
i rarely eat much sugar (i'm diabetic) except for a true once in a long while splurge, but luckily for me, there are lots of sugar free treats and sweeteners, and i started baking early this year. i've made sugar free or very low sugar cakes and brownies to keep my sweet tooth satisfied. also i love kroger sugar free ice cream, quest bars, no sugar added fudgecicles, grape ice breakers and the list goes on... and on...
but i haven't made cookies from scratch... yet. it's time to make some holiday cookies - stars, christmas trees, ginger bread men. i think i'll try and color some xylitol crystals, then put them on the top of my first batch of "sugar" cookies for a festive appearance.
When I stopped drinking and using I was having three or four donuts, much coffee and cigarettes for breakfast. I wondered why I was still sick in the morning. I soon discovered that sugar was just one more addictive drug for me.
Began experimenting with sweeteners with less glycemic content. After much trial and error started using barley malt and fruit juice sweetener. Also used date flour and even prunes at times for sweetness. Don't know if these techniques will work for diabetics or others but these worked for me as long as I don't gorge. When I eat what I bake I don't get that huge sugar spike and then the crash that follows.
Also, using whole wheat pastry flour helps as well. It is not as dense as regular whole wheat flower and does affect me like regular white flour. Anything that is less processed and absorbed slower into my system helps.
The trick to baking with alternative sweeteners is to take a standard recipe and substitute the sugar with the sweeteners. Use half the amount of sweeteners that the recipe calls for. You can also get barley sweetened chocolate chips and carob chips at some places.
I make cookies, pies and cake.
At one point I had enough of working high tech and started a wholesale bakery called "Sugar Me Not." Some people loved my stuff. Sold it at co-ops and health food stores. I am a lousy businessman and I folded after one year. But it was a great experience.
dates, prunes and other fruits and fruit sweeteners often have the same amount of sugar and glycemic index as sugar. ones with a lower glycemic index include apricots, apples and cherries. i haven't tried barley malt syrup, but it's in my shopping cart at amazon. i have powdered barley malt, which adds a nice taste but not really any sweetness.
i am allergic to modern wheat, so i bake mostly with spelt flours - both white and whole grain - as well as some barley flour, rye and some other flours. i also sometimes add oat flour or oat fiber. it takes some adjustment, but i've mostly got it sorted out. if you want more fiber, try oat flour or oat fiber - 10% of your total flour, give or take, and voila! you've got fiber.
i use a lot of trader joe's stevia extract, which is a 0 calorie sweetener, but it's bitter, so while it works well with some chocolate, sometimes i use xylitol (made from birch hardwood - go figure) with it or erythritol, which has an odd, cold taste if you use it alone. sometimes i'll add a little sugar to even things out. btw, some brands of stevia extract taste a little like licorice, so i avoid most of them.
and now back to the thread...
I'm in my house but I like sugar. Unfortunately I only have carrots, mustard and beer in my refrigerator. I'm gonna have some carrots and mustard. And beer.
Invalid poll, no carrot cake option.
frosting on that carrot cake?
How sweet of you, yes please.
We'll miss you.
<--- Alleged to indulge at holiday parties in those cherries that have been swimming in vodka since July
and maybe eated a cookie
thanks for putting out all those celery sticks and carrots
Only raw carrots for me. drool
Just today we began a focused effort to consume less processed sugar.
We don't drink soda, no sugary cereal, not much by way of candy (except my weakness for Maynard's wine gums), so I don't think we'll have much trouble being successful.
I did maintain a food diary for two weeks before starting this to see how much I really do eat. It was surprising how much I was fooling myself though.
Pfeffernusse for holiday sweets.
Rice Crispy Treats
Oatmeal raisin cookies
I voted carrot cake because I love it. With cream cheese frosting makes it teh roxxorz
Fudge, lots of fudge.
“No sugar added” vanilla ice cream is surprisingly good.
rum and a dash of cinnamon on top
and maybe a sprinkle of nutmeg
Homemade egg nog or store bought?
With enough chocolate syrup and whipped cream.