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HERB BREAD – Diabetic Gourmet

Ingredients

1 teaspoon Fast-rising yeast OR 2 teaspoons Active dry yeast
2 cups Bread flour
1 tablespoon Dry milk
1 tablespoon Sugar
1 teaspoon Salt
1 teaspoon Dried chives
1 teaspoon Marjoram
1 teaspoon Thyme
1 teaspoon Basil
1 tablespoon Margarine or butter
7/8 cup Water (77-95F)

Directions

Place all ingredients in the bread machine in the order suggested in your operator’s manual. (If using fresh herbs, double the amount called for.)
Select the white bread mode; press start. This recipe can be made with regular, rapid or delayed-time bake cycles.
Makes one 1-pound loaf, for 16 servings.

Recipe Yield: Makes one 1-lb loaf, 8 slices“16 servings (1/2 slice is 1 serving)

NUTRITIONAL INFORMATION PER SERVING:
Calories: 64
Fat: 1 grams
Sodium: 145 milligrams
Protein: 2 grams
Carbohydrates: 12 grams

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Smoky Barbecue Sweet Potato Chickpea Burgers

Delicious plant-based Vegan Sweet Potato Chickpea Burgers with smoky barbecue sauce! Made with wholesome ingredients, are oil-free, vegan, gluten-free and loaded with flavor!

VEGAN SWEET POTATO CHICKPEA BURGERS

There is nothing that makes me salivate more than barbecue sauce. I’m so not even kidding, I literally start salivating at the first smell and sign of it. Maybe it’s because I grew up on barbecue, I’m not sure, but it remains my favorite flavor component of a meal to this day. When you add it to vegan sweet potato chickpea burgers, it becomes insane.

THESE SWEET POTATO CHICKPEA BURGERS ARE: 

  • vegan
  • gluten-free
  • low-fat
  • oil-free
  • full of flavor
  • easy
  • healthy
  • crispy exterior
  • smoky
  • satisfying
  • moist
  • simple and quick to make
  • baked

— Read on thevegan8.com/smoky-barbecue-sweet-potato-chickpea-burgers/

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Diary

Diabetic Bread Recipes in Your Bread Machine – The Ultimate Guide

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Photo by Pexels on Pixabay

The number of people who are living with Type I and Type II diabetes is growing worldwide. This means that many are working hard to control it as best they can through exercise, diet, and medications. As far as diet goes, an individual with Type I or II diabetes works to control their glucose levels by actively reducing foods that act like sugar. This includes bread as most types raise glucose levels.

While many things in a diabetic diet that need to be altered, there are some ways to make these changes easier. Someone with diabetes does not want to feel awful due to a slip in eating habits but it is not always easy to certain staples and, let’s face it, delicious foods out of a diet, such as bread. Rather than eating processed bread from a grocery store that’s loaded with sugar, you can always healthy bread at home. It is as simple as mixing the ingredients and putting them in a bread maker.

Once you have a bread maker and know how to use it, you are ready to go. Not only will you have warm, great-tasting homemade bread but it will also be made from quality recipes using diabetic-friendly ingredients. Aim to use diabetic bread recipes that incorporate flour that is high in fiber and whole grains that stop the blood glucose from spiking. Plus, they also help with digestive health. As these types of flour and grains become more popular, they are easier to find. You can usually find them in the baking section at your local grocery store or in a bulk food shop or a health food store. Look for recipes with oat, whole wheat, brown rice, bulger, and rye or bran flour. The goal is to stay away from white.

Sourdough Recipe For Bread Makers

Photo by Liene Geidane on Unsplash

The reason sourdough is good for a diabetic diet is that the body processes sourdough as a complex carbohydrate. It does not affect the blood sugar immediately whereas other types of bread are processed as simple carbohydrates. This sourdough bread takes some prep time but is worth it. The starter is made a week ahead of time, but with good planning, you can have healthy bread that is simple to make on an ongoing basis. The starter can be split and used repeatedly so if you start it and keep it active, you can have sourdough bread any time the urge strikes you.

Starter
4 cups all-purpose flour
4 cups warm water
1 package of active dry yeast
Put warm water in a glass bowl and add the yeast. Let yeast dissolve and stand for 5 minutes. Then, add the flour and stir until blended. Make sure all ingredients are mixed well. Store this mixture in a dark, warm place for 4 to 5 days, stirring it once each day. After this time, it can be kept in the fridge for at least 7 days. To keep it going, add up to a 1/2 cup of flour and ½ cup of water if you keep it too long. You can keep repeating this process so you always have starter handy.

​Bread
1 pkg of active dry yeast
1 ½ teaspoon of salt
2 ½ cups unbleached bread flour
2 cups of the previously made starter
½ cup warm water
Bread Maker
Gather your ingredients. Add in wet ingredients first, then dry, adding yeast last. Don’t let yeast touch wet ingredients. Put the machine on the French or Sourdough cycle. When ready, carefully remove the bread pan and put the bread on a rack to cool.

Bread Machine Banana Nut Bread Recipe

Photo by Taylor Kiser on Unsplash

Banana nut bread is another good choice when it comes to a diabetic bread recipe. It offers a sweet treat without putting blood sugar out of kilter. Make sure the bread machine being used has a good non-stick coating as many of the sweet-tasting ingredients can stick if the pan is ungreased or only has a regular coating.

Ingredients
¼ cup vegetable oil
2-3 bananas, ripe and mashed
1 teaspoon vanilla
1/3 cup milk
1 ½ cup of all-purpose flour
1 teaspoon stevia powder
½ teaspoon salt
1 teaspoon baking soda
½ cup chopped pecans
Preparing the mix
Combine all ingredients in the order listed before putting it in the bread machine. Then, set it for 350-degrees and bake for 1 hour.

Diabetic Pumpernickel Bread Recipe

A tasty bread for snacks or toast.

Ingredients
1 1/8 cup warm water
1 1/2 tsp of salt
1 tbsp instant coffee
1 3/4 cup rye flour
1 3/4 cup whole wheat flour
2 1/2 tsp bread machine yeast
1 tbsp caraway seeds (optional)
Preparing the dough
Combine all ingredients in the order listed, being careful to add the yeast last and making sure it’s not touching wet ingredients. Put the bread maker on whole wheat, 1 ½ pound loaf. When it’s finished, let it cool for 10 minutes and it’s ready to serve.

Multi-Grain Bread Recipe

This bread has a variety of grains that can be put into this recipe. It doesn’t have a high glycemic index and is filling so it is good for slow eating.

Ingredients
1 1/4 cup warm water
3 tablespoon canola oil
1 tablespoon honey – not required
1 1/2 teaspoon of salt
1/4 cup bulgur wheat
1/2 cup oat bran
1/2 cup rye flour
1/4 cup oats
1 1/2 tablespoon of gluten – not required
1 1/2 cup bread flour
1/4 cup dry milk powder
1 1/2 teaspoons of bread machine yeast

Preparing the Dough

Put all ingredients in the bread pan in the order listed with yeast last and not touching wet ingredients. Choose the whole wheat cycle, 1.5-pound loaf. Let it rest 10 minutes once it is baked.

While many things in a diabetic diet that need to be altered, there are some ways to make these changes easier. Someone with diabetes does not want to feel awful due to a slip in eating habits but it is not always easy to certain staples and, let’s face it, delicious foods out of a diet, such as bread. Rather than eating processed bread from a grocery store that’s loaded with sugar, you can always healthy bread at home. It is as simple as mixing the ingredients and putting them in a bread maker. Once you have a bread maker and know how to use it, you are ready to go. Not only will you have warm, great-tasting homemade bread but it will also be made from quality recipes using diabetic-friendly ingredients. Aim to use diabetic bread recipes that incorporate flour that is high in fiber and whole grains that stop the blood glucose from spiking. Plus, they also help with digestive health. As these types of flour and grains become more popular, they are easier to find. You can usually find them in the baking section at your local grocery store or in a bulk food shop or a health food store. Look for recipes with oat, whole wheat, brown rice, bulger, and rye or bran flour. The goal is to stay away from white.

Sourdough Recipe For Bread Makers

The reason sourdough is good for a diabetic diet is that the body processes sourdough as a complex carbohydrate. It does not affect the blood sugar immediately whereas other types of bread are processed as simple carbohydrates. This sourdough bread takes some prep time but is worth it. The starter is made a week ahead of time, but with good planning, you can have healthy bread that is simple to make on an ongoing basis. The starter can be split and used repeatedly so if you start it and keep it active, you can have sourdough bread any time the urge strikes you.


https://yourbreadmachine.com/diabetic-bread-recipes/

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Diary

Chocolate Tahini Spread

Want a virtuous alternative to chocolate hazelnut spread? Tahini-tella is made with dark chocolate and tahini and makes morning toast into a no-guilt treat! I love to spread this on sourdough toast, then top with sliced banana and a sprinkling of cinnamon and sesame seeds.

Ingredients

  • 2 ounces dark chocolate, chopped
  • ¼ cup extra-virgin olive oil
  • ⅔ cup tahini
  • 3 ½ tablespoons honey
  • ½ teaspoon ground cinnamon (Optional)

Directions

Step 1 Place chocolate and olive oil in top of a double boiler over simmering water. Stir frequently, scraping down the sides with a rubber spatula to avoid scorching, until chocolate is melted, about 5 minutes. Remove from heat and set aside.

Step 2 Combine tahini, honey, and cinnamon in a bowl. Stir in melted chocolate mixture until smooth and well combined. Refrigerate spread until set and spreadable, about 15 minutes.

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Diary

Garlic Butter Pork Bites with Lemon Green Beans

Ready in 30 minutes or less, this garlic butter pork bites and green beans skillet is a weeknight winner!

Garlic butter pork bites with lemon green beans – Super flavorful and so easy to throw together! Tender pan-seared garlic butter pork bites with crispy edges are cooked to perfection in a delicious garlic butter sauce and served with healthy green beans. Ready in 30 minutes or less, this easy low-carb and gluten-free pork recipe is a weeknight winner!

Ingredients

  • 1 1/2 lb (650 g) pork chops, cut into 1-inch cubes
  • 1 tablespoon cajun seasoning mix (preferably low sodium)
  • 2 tablespoons olive oil, divided
  • 1/4 cup butter
  • 1/4 cup (60ml) vegetable broth
  • Juice of 1/2 lemon
  • 4 cloves garlic finely chopped
  • 1 lb (450g) green beans, trimmed and blanched (if thin, no need to blanch the green beans)
  • Red chili pepper flakes, optional
  • Fresh chopped parsley, for the garnish
  • Lemon slices, for the garnish

Directions

To make the garlic butter pork cubes: In a shallow plate, sprinkle pork bites with cajun seasoning and toss to coat well. Heat 2 teaspoons of oil in a skillet or pan over medium-high heat until hot.

  1. Sear the pork bites in batches for 2-3 minutes on each side until edges are crispy and browned, adding extra oil as needed. Remove the browned pork bites from the skillet and set aside.
  2. Reduce heat to medium. Add butter to the skillet and heat until melted. Sauté the chopped garlic until fragrant (about 30 seconds), while scraping up any browned bits from the pan. Deglaze with lemon juice and vegetable broth.
  3. Throw blanched green beans into the pan and toss in the lemon butter sauce to coat well. Cook green beans for 3-4 minutes, turning regularly using tongs.
  4. Push cooked green beans on the side and return the pork bites into the pan. Toss pork bites through the garlic butter sauce to evenly coat. Serve the garlic butter pork bites and lemon green beans with lemon slices, sprinkled fresh parsley and red chili pepper flakes if you like. Enjoy!
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Diary

BLUEBERRY CORN MUFFINS – Diabetic Gourmet

Ingredients

  • 1 3/4 cups all-purpose flour
  • 1/2 cup yellow cornmeal
  • 1-1/4 teaspoons baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 3/4 cup Splenda No Calorie Sweetener, Granulated
  • 1/2 cup unsalted butter, softened
  • 1/3 cup egg substitute
  • 2 teaspoons vanilla
  • 1 cup buttermilk
  • 1 cup blueberries (frozen or fresh)


Directions

  1. Preheat oven to 350 degree F. Spray a muffin pan with nonstick spray or line muffin cups with paper liners. Set aside.
  2. Blend dry ingredients together in a medium mixing bowl. Set aside.
  3. Blend butter in a large mixing bowl until light and fluffy. Add egg substitute slowly. Scrape sides and continue to mix until butter forms small lumps. Add vanilla and buttermilk. Mix well. Add dry ingredients in three batches. Mix well and scrape the sides of the bowl after each addition.
  4. Fold blueberries gently into batter. Scoop batter into prepared muffin cups, filling cups to the top. Bake in preheated 350 degree F oven 20-25 minutes or until done.


Recipe Yield: Yield: 10 muffins. Serving size: 1 muffin.

NUTRITIONAL INFORMATION PER SERVING:

Calories: 210
Fat: 10 grams
Saturated Fat: 6 grams
Fiber: 2 grams
Sodium: 280 milligrams
Cholesterol: 25 milligrams
Protein: 5 grams
Carbohydrates: 26 grams
Sugars: 2 grams

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