What is Hypoglycemia-low-blood-sugar
Hypoglycemia (hypoglycaemia in the UK) is a medical term referring to a pathologic state produced by a lower than normal amount of sugar (glucose) in the blood. The term hypoglycem...
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Baking with Agave Nectar |
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| Added by: | cactusren | ||||
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Okay, this book was already mentioned in a post by LauriJ, but I wanted to give it its own thread to make sure everyone here knows about it. Baking with Agave nectar by Ania Catalano has a lot of really amazing recipes that are generally hypoglycemic friendly. Aside from agave nectar, she uses only whole-grain flours, and lots of yogurt and tofu which add fat and protein. Lots of gluten-free and vegan options, as well, which are clearly marked. My journal entry today has a recipe from the book if you want a test run: (http://dailystrength.org/people/90154/journal).
Anyway, thanks to LauriJ for first bringing this up. I'm so excited to have a cookbook full of things I don't have to modify! (oh, and did I mention it has cakes and frosting? yes, my friends, actual birthday cakes with frosting can be made to be hypo-friendly). |
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I second the praise for this book. I just whipped up my second batch of unbelievably delicious Black Bean Brownies and I'm going to give them to unsuspecting normal folks. I bet they will have no idea what the secret ingredient is!
My book is bristling with slips of paper marking all the recipes I want to try. I'll be baking for weeks! I do have a word of caution about the Flourless Chocolate Cake recipe on page 48. It's missing a step for combining the ingredients. The cooking time is also way, way off. It says to bake it for about one hour and 15 minutes. I set my timer for an hour so I could check it. Before it even went off, the smell of burnt food drew me to look in on things. The cake was more than done :( I picked the burned crust off and gave it a try. The raspberry sauce turned it from a little blah to pretty darned good. I didn't take any stars off because I can only assume that errors were edited into this recipe. There's no way this is the author's favorite chocolate dessert when it's a charcoal briquette when the cooking time is followed. 
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I ordered the book from Branes and Nobel. Can't wait to get it and try all the recipes. Sweets are my downfall. I'll let everyone know what I think.
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