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Has any one got some diabetic cake recipes Ive got one lady where I cook and my repitour (sp)is a bit limited

My first thought UG is that apparently you can swap sucralose for sugar fairly easily in most recipes, although I haven't tried it. I'll have a look. Also aim for making with wholewheat flour etc to increase the fibre content. You need to slow down the absorption of sugar from the cake or aim to use apple juice and dried fruit.

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Bright Blessings
Earthbabe
If at first you don't succeed, open a bottle of wine.

Ive got a really good recipe for pineapple carrot and sultana cake from the diabetic web page but just wondered if any ones got any different ones just for a change

Do you fancy posting this recipe, I could cook this for my Dad

Boiled fruit cake for diabetics



Ingredients

8oz S.R. flour
1/2 level teasp mixed spice
4oz marg
4-8oz dried fruit of your choice
6 fluid oz hot water
2 eggs
Procedure

Put marg, fruit and hot water into a saucepan. Stir over a low heat until fat is melted. Bring to boil. Lower heat and simmer for 3 mins. Remove from heat and cool to lukewarm.
Sieve flour andspices in a bowl. When cool add fruit mixture to flour, beat in eggs and stir till well mixed.
Bake in mod oven gas4 middle shelf for about 1hour-1 hr 10 mins.

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Have nothing in your houses that you do not know to be useful or believe to be beautiful..William Morris

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!

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Shortie

"There are only two lasting bequests we can hope to give our children; one of these is roots, the other wings" - Hodding Carter

It occurred (sp?) to me today while making fairy cakes that you could probably make the mincemeat loaf I posted with no added sugar and wholewheat flour as I'm sure there is more than enough sugar in the mincemeat. If using wholewheat flour you may need to increase the liquid content. You could do this with milk, apple juice or similar.

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Bright Blessings
Earthbabe
If at first you don't succeed, open a bottle of wine.

Found it UG - here

Mincemeat loaf

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Bright Blessings
Earthbabe
If at first you don't succeed, open a bottle of wine.

Found IT!!! Chris B sorry it took so long I make it as a slab cake ENJOY!!

Carrot and pineapple muffins

by Annabel Karmel
from Complete Party Planner
Makes 12 muffins
Preparation time less than 30 mins
Cooking time 30 mins to 1 hour
Ingredients
100g/4oz plain flour
100g/4oz plain wholemeal flour
1 tsp baking powder
¾tsp bicarbonate of soda
1½ tsp ground cinnamon
½ tsp salt
200ml/7fl oz vegetable oil
90g/3½oz caster sugar
2 eggs
120g/4½oz finely grated carrots
225g/8oz tinned crushed pineapple, semi-drained
100g/4oz raisins



Method
1. Preheat the oven to 180C/350F/Gas 4.
2. Sift together the flours, baking powder, bicarbonate of soda, cinnamon and salt and mix well. Beat the oil, sugar and eggs until well blended. Add the grated carrots, crushed pineapple and raisins. Gradually add the flour mixture, beating just enough to combine all the ingredients.
3. Pour the batter into muffin trays lined with paper cases and bake for 25 minutes. Cool on a wire rack.

By Annabel Karmel from Complete Party Planner

Hi everyone,

I've just joined the board cos I came across this thread!
I'm fairly new to diabetic things but noticed Shortie commented on lowering the GI. I have recently started buying fructose instead of sweetener because of it being lower GI. It is sweeter than sugar too, so you only need about 2/3 of the amount! It seems to work in the recipes I have so far tried.

Does anyone have a good recipe for diabetic shortbread please? My favourite recipe is not at all diabetic friendly.

Thanks

Hi tartanlass - welcome the vine! DDL

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Appreciate the little things in life because one day you will realise they are the big things

Recently cooked both cakes on here.

Didn't get a chance to taste the fruit cake as I gave it to my Dad, but the muffins are lush.

Thanks for the recipes