Hi UG
I'm starting to learnt this myself at the mo, so no expert but I've been told that many recipies can be adapted to suit diabetics more. I don't think you'll find there's a sugar/carb 'free' cake so it'll always still be in moderation, but as EB says, the aim is to reduce the GI a much as possible
Ways I'm aware of at the moment to achieve this are:
- cut sugar content of the recipie in half (maybe worth experiently smaller scale first, but I've tryied it and you really don't notice the difference. I'm going to cut the sugar content down even more next time.
- If there's dried fruit in the recipie, you probably don't need any sugar at all as the dried fruit will be sweet enough
- use wholewheat flour etc where possible
- I try not to substitute real sugar for sweetner if at all possible. It's a personal preference thing as I worry about how healthy they really are. Seen no proof either way, as I say, it's just personal preference
Not sure if that helped or made it worse!
