Diabetes Information

LaNette asked for some recipes and I had a look in my Diabetics
book.
PLEASE TAKE NOTE: Although these recipes have been approved
by numerous international Diabetics Associations, IT HAS NOT
BEEN PASSED YET BY D.J.D.F.A.B.C.F.C.I.B.O.S.
(Dr Jan’s Diabetics Food And Beverages Control For CARBurettor
Intakes By Onelist Subscribers).
CARROT CAKE MUFFINS
Ingredients.
700mlSelf Raising Flour
5ml Bicarbonate of Soda
10ml Cinnamon
10ml Mixed Spice
500mlGrated Carrot
2 Large Eggs

12ml Natreen Liquid Sweetener
75ml Oil
250mlSkim Milk
Topping.
200mlLow-Fat Cream Cheese
2ml Natreen Liquid Sweetener
30ml Lemon Juice
Cinnamon For Decorating
Method.
Siftdry ingredients into a bowl. Add the carrot.
Mix the remaining ingredients together and mix
withthe dry ingredients, until just combined.
Spoon mixture into greased muffin tin bake
in preheated oven for 25-30 minutes, until
slightlybrowned.
TOPPING:Mix cream cheese, Natreen Liquid
sweetenerand lemon juice together until smooth.
Use to top muffins once they are cool.
Sprinklewith cinnamon, together.
Chocolate Brownies.
Ingredients.
150g2/3 cup Low-fat spread
150g1cup Stoned dates, softened in boiling water,
then drained and finely chopped
150g11/4 cups Self raising wholemeal flour
10ml2 tsp Baking powder
60ml4 Tsp Cocoa powder dissolved in
30ml2 Tsp Hot water
60ml4 Tsp Apple and pear spread
90ml6 Tsp Unsweetened coconut milk
50ml ½ cup Walnuts or pecan nuts, roughly broken
Method
Bake at 160 C 325 F for +- 45minutes
Creamthe low-fat spread with the dates.
Siftthe flour with the baking powder, then
foldinto the creamed mixture, alternately
withthe cocoa, apple and pear spread and
coconutmilk. Stir in the nuts.
Spoonthe mixture into the prepared tin,
smooththe surface and bake for about
45 minutes or until a fine skewer inserted
in the center comes out clean. Cool for a
few minutes in the tin, then cut into bars
or squares. Cool on wire rack.
Banana Bread.
Ingredients.
115g ½ cup Low-fat spread, plus extra for greasing
5ml 1 tsp Bicarbonate of soda
225g 2cups Wholemeal flour
2 Eggs
3 Very ripe bananas
30-40ml2-3 Tsp Unsweetened cocoa milk or soya milk
Method.
Bake at 180 C 350 F +- 1 ¼ hours.
Creamthe low-fat spread in a bowl until it is fluffy. Stir the
bicarbonate
of soda with the flour, then add to the creamed low-fat spread,
alternately
withthe eggs. Peel the bananas and slice them into a bowl.
Mashthem well, then stir them into the cake mixture.
Mix in the coconut milk or soya milk. Spoon the mixture into the
loaf tin level the surface with a spoon. Bake for about 1 ¼ hours or
until a fine skewer inserted in the center comes out clean. Cool on
wire rack.
Flapjacks.
Ingredients.
115 g ½ cup low-fat spread
60 ml 4 tsp Rice syrup
50 g ½ cup Wholemeal flour
225 g 2 cup Porridge oats
50 g 2/3 cup Pine nuts
Method.
Bake at 180 C 350F for 25-30minutes
Meltthe low-fat spread and rice syrup in a small sauce pan over a
low
heat,then stir in the flour, porridge oats and pine nuts until well
mixed.
Tip the mixture into the tin and pat it out evenly with your fingers.
Press the mixture down lightly. Bake for 25-30 minutes until the
flapjacks
are lightly browned and crisp. Cut into squares while still warm.
Cool
slightly,then lift them out the tin and cool on a rack.
Banana and pineapple ice cream.
Ingredients.
1 Banana
150 g Fresh pineapple
150 g 2/3 cup low-fat natural yogurt
150 ml 2/3 cup Whipping cream, lightly whipped
sprig of mint, to garnish
method.
Pureethe banana and pineapple in a blender or food
processor.Tip the puree into a large bowl and stir in
the natural yogurt. Fold in the cream. Churn the mixture
in an ice-cream maker. Alternatively, place it in a suitable
containerfor freezing. Freeze until crystals form around
the edges. Process or beat the mixture until it is smooth,
thenreturn it to the freezer. Repeat the process once or
twicethen freeze until firm. Remove from the freezer
to soften slightly be fore serving, garnish with mint.
Orange Muffins.
Ingredients.
1 cup 250ml Orange Juice
1 Spoon 30ml Orange peel (grated)
½ cup 125ml Raisins (soaked)
10ml Natreen Liquid Sweetener
1Tspoon30ml Margarine
1 Egg
¼ t spoon 2ml Salt
1tspoon5ml Baking Soda
1tspoon5ml Baking Powder
½ tspoon 2ml Vanilla Extract
2 cups 500ml Flour
Method.
Combineorange juice, orange peel, and raisins. Allow to rest for
1hour.
Creamtogether the Natreen Liquid sweetener, margarine and egg.
Add salt, baking soda, baking powder, and vanilla extract.
Stirin orange juice mixture. Stir in enough of the cake flour to make
a thick cake batter. Spoon into greased muffin tins, filling no more
thantwo-thirds full.
Bake at 350F 175C for 20- 25 minutes, or until done.
Diabetic Chocolate Crunchies
Ingredients
150ml 120g Fructose
Pinch Of Salt
62,5ml25g Cocoa
50ml Low fat Milk
65ml 60g Margarine (must be hard)
150ml 90g Peanuts, Chopped
375ml 120g Oats
2ml Vanilla Essence
Method.
Mix fructose, salt, cocoa and milk till smooth, add margarine
tillsmooth. Microwave on 100%
powerfor 3 minutes. Stir every 2 minutes.
Microwaveon 50% power for + - 3 minutes, till mixture
is getting thick. Add peanuts, oats and vanilla essence to
Chocolatemixture, mix well. Use a teaspoon to put
the mixture on wax paper . Put in fridge.
Rich fruit Cake.
Ingredients.
1 Large orange, quartered and seeded,
but not peeled
1 Large lemon, quartered and seeded,
but not peeled
1 Large cooking apple, cored and
quartered, but not peeled
90 g ½ cup Stoned dates
75 g 6 Tsp Low-fat spread
75 g 6 Tsp Hazelnut butter
90 g ½ cup Raisins
90 g ½ cup Currants
90 g ½ cup Sultanas
90 g ½ cup Ready- to- eat stoned prunes, chopped
50 g 2/3 cup Broken cashew nuts
5ml 1 tsp Ground cinnamon
5ml 1 tsp Ground cloves
115 g 1 cup Wholemeal flour
7.5ml11/2 tsp Baking powder
115 g 1 cup Porridge oats, processed until smooth
3 Large eggs, beaten
45-60ml3-4Tsp Unsweetened coconut or rice milk, if needed
Method.
Bake at 150 C 300 F for 1hours.
Combine the orange, lemon, and apple in a food processor.
Add the dates, vegetable fat and nut butter and
process to a rough puree. Scrape the mixture into a bowl
and stir in the raisins, currants, sultanas, prunes, nuts and spices.
Stir in the flour, baking power and oats, alternately with the
beaten eggs. If the mixture seems very dry, stir in the coconut
milk or rice milk. Spoon the cake mixture into the prepared
tin and bake for 1 hour or until a fine skewer inserted in the
center comes out clean.
YOGURT BATTER BREAD
Ingredients.
400 g 300cups Nutty wheat meal.
400 g 300cups Brown bread / truwheat flour.
15 ml 3ts Bicarbonate of soda.
7.5 ml 2ts Baking powder.
12.5ml1 Ts Salt.
375 ml 1 ½ cups Yogurt / Mass / buttermilk.
375ml1 ½ cups Milk, warmed.
2 Eggs, extra large.
80 ml 1/3 cups Oil.
4 ml ¾ ts Liquid natreen.
750 ml 3 cups Grated carrots.
Method.
Siftdry ingredients well in a large bowl.
Beatmilk, eggs,oil and natreen.
Siftin grated carrots.
Pourliquid into dry ingredients all at once and stir well.
Scoopinto greased and floured bread tin
Bakeat 180C 360F For 1¼ ~1 ½ hours.
When cool, slice and package daily portions for freezing.
OLD FASHIONED BREAD PUDDING.
Ingredients.
6 slices dry old bread, crusts removed.
2 tablespoons (30 ml) margarine, melted.
¾ cup suger substitute.
1 teaspoon ground cinnamon.
½ cup seedless raisins.
4 eggs.
2 cups 500 ml skim milk.
1 teaspoon 5 ml vanilla extract.
Method.
Brushbread lightly with melted margrine.
Sprinklewith 1 teaspoon of the sugar substitute and cinnamon.
Divideeach slice into quarters.
Layerwith raisins in a 1 ½ quart casserole dish ( about equal to 1.5
litres )
Combinemilk, eggs, vanilla and remaining sugar substitute.
Pourover bread and raisins in dish.
Placedish in pan containing about one inch of hot water.
Bakeat 350 f for one hour or until knife inserted in center comes
clean.
Have a nice day….somewhere else.
Marius Calitz
mariusc@…

This entry was posted on Wednesday, June 23rd, 2004 at 2:40 pm and is filed under symptoms. You can follow any responses to this entry through the RSS 2.0 feed. You can leave a response, or trackback from your own site.