Bauman College Community Forum

Open Forum => Recipe Exchange => Topic started by: RoyanneL on September 27, 2008, 10:16:11 PM

Title: Looking for diabetic-friendly recipes
Post by: RoyanneL on September 27, 2008, 10:16:11 PM
There are some great looking recipes posted--but as a diabetic, I cannot try many of them.  Anyone have some recipes to share that are low in sugar, use low-glycemic vegetables or fruits, and use high-protein grains (if at all)?  I am especially interested in dessert recipes.  :)

Thanks!
Title: Re: Looking for diabetic-friendly recipes
Post by: jodi f. on October 01, 2008, 02:20:20 PM
Here's one of my favorite desserts. It has some sweetener in it, but hey, it IS a dessert. I'm not diabetic, but most desserts taste way too sweet to me. This one's just right.

Pear Pie with Walnut Crust
Adapted from Still Life with Menu by Mollie Katzen

This is a lightly sweetened pie, more like a tart, as appropriate for breakfast as it is for dessert. The flaxseeds are my own addition, and the sugars have been lessened and adapted for a lowered glycemic response. The crust has fair amounts of fiber, protein and essential fats.

The crust can be made several days in advance. Wrap it in a sealed plastic bag and store in the refrigerator.


CRUST

1  tablespoon soft butter, coconut oil, or combination of the two
2  tablespoons flaxseeds, ground in a coffee/seed grinder. Put into a 2 cup measuring cup and add:
Walnuts to fill to 2 cup level
½ cup flour (I prefer brown rice flour, available at natural foods stores) (You can use pine nuts instead if you want to omit flour)
2  tablespoons agave syrup or maple syrup
¼  teaspoon salt
¼ teaspoon cinnamon
1 – 3 tablespoons water (as needed)

1)   Generously grease a 9-inch pie pan with the 1 Tbs. butter and/or coconut oil.
2)   Put the walnut/ground flaxseed mixture into a food processor or blender and process until almost a paste. (If using a blender, grind the nuts in 3 or 4 batches rather than all at once).
3)   Combine the walnuts with flour, agave (maple syrup), salt, and cinnamon in a medium-sized bowl. Mix with a fork until uniformly blended. (Can also be done in a food processor).
4)   Add water 1 tablespoon at a time, mixing after each addition. Add just enough to enable the dough to adhere to itself, but not so much that the dough becomes sticky.
5)   Use your hands to press the dough evenly into the bottom and sides of the buttered pie pan. Set aside while you make the filling.


FILLING

5 to 6 average-sized firm, ripe pears (other fruits can be used as they come ripe seasonally. Especially good would be apples in the Fall and berries in the late Spring and Summer)
2 tablespoons flour (again, I like brown rice flour)
¼ teaspoon cinnamon (a little more if you like)
2 tablespoons honey or agave syrup (pours more easily than honey)
Grated rind of one lemon
1 tablespoon fresh lemon juice
Dash of salt

1)   Preheat oven to 375°.
2)   Peel (optional) and slice the pears, and place them in a medium-sized bowl. Gradually sprinkle in the flour as you toss the slices gently.
3)   Add cinnamon, sugar, lemon rind and juice, and salt. Stir lightly.
4)   Spread the filling into the unbaked crust. Bake for 35 minutes.
5)   If there is any leftover pear filling, it can be baked in a separate casserole dish and eaten separately.

Serving suggestions:

It’s very good as is, but a little organic, whole milk yogurt, with a ½ teaspoon of vanilla extract, is a nice addition.

For a good breakfast, add some high quality whey protein powder—about ½ of a serving—or 1 serving of Vital Scoop, to the yogurt. This makes an excellent, nutritious breakfast.

Alternately, some cashew cream can be used. Simply blend some raw cashews with water until a creamy consistency is achieved. Cashews have a slightly sweet flavor, but a little extra sweetener can be added if desired, along with ½ teaspoon of vanilla extract.