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Diabetic (alt.food.diabetic) This group is for the discussion of controlled-portion eating plans for the dietary management of diabetes. |
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I've been hankering after Jennifer Eloff's books for a while, but for
some reason they're prohibitively expensive in the UK. I was delighted to find this recipe on-line recently: http://www.diabeteshealth.com/recipes/read/123.html Nick, if you're reading this, I bet this makes good scones - just note the amount / liquid notes at the bottom. Nicky. T2 dx 05/04 + underactive thyroid D&E, 100ug thyroxine Last A1c 5.4% BMI 25 |
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Nicky wrote:
> I've been hankering after Jennifer Eloff's books for a while, but for > some reason they're prohibitively expensive in the UK. I was delighted > to find this recipe on-line recently: > > http://www.diabeteshealth.com/recipes/read/123.html > > Nick, if you're reading this, I bet this makes good scones - just note > the amount / liquid notes at the bottom. > > Nicky. > T2 dx 05/04 + underactive thyroid > D&E, 100ug thyroxine > Last A1c 5.4% BMI 25 Nicky, I have both "Splendid Desserts" and "More Splendid Desserts", and aside from the cheesecakes, there's only a couple of recipes that aren't carb-laden. The second book is better than the first, IMO. I did have them on the computer (that's how I taught myself to type), but my new machine doesn't have a floppy drive so I can't load the darned things! If you can get a copy of the Zucchini Coffeecake recipe, that's the one worth trying IMO. I can't remember which book it's in and my books are in storage. The recipe for the bake mix is newer - maybe her newer recipes are tailored for low carbers as well as diabetics. BTW, I priced Bob's Red Mill Almond flour today. CDN$15.99 (8 pounds) for 350g. Ouch! I make my own. Bob's low carb bake mix isn't available here. Vicki |
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On Wed, 22 Oct 2008 22:12:40 -0400, percy >
wrote: >Nicky, I have both "Splendid Desserts" and "More Splendid Desserts", and > aside from the cheesecakes, there's only a couple of recipes that >aren't carb-laden. The second book is better than the first, IMO. Wow! I thought she was a low-carber through and through! I'm after her specifically low carb books, Splendid Low Carbing for instance; I hope she doesn't spoil it with the wrong sugar alcohols, etc. >BTW, I priced Bob's Red Mill Almond flour today. CDN$15.99 (8 pounds) >for 350g. Ouch! I make my own. Bob's low carb bake mix isn't available here. Ouch indeed! It's quite reasonable over here. I can buy it in any supermarket, but the best buy is online, 910g for UKP 8.90. Love your learning-to-type methods, btw : ) Nicky. T2 dx 05/04 + underactive thyroid D&E, 100ug thyroxine Last A1c 5.4% BMI 25 |
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Nicky > wrote:
> I've been hankering after Jennifer Eloff's books for a while, but for > some reason they're prohibitively expensive in the UK. I was delighted > to find this recipe on-line recently: > > http://www.diabeteshealth.com/recipes/read/123.html > > Nick, if you're reading this, I bet this makes good scones - just note > the amount / liquid notes at the bottom. Thanks, Nicky. You know I follow you around like an old hound dog. ;-) When I went to the web site, it shut my computer down. @#$%^& -- Nick. Support severely wounded and disabled Veterans and their families! I've known US vets who served as far back as the Spanish American War. They are all my heroes! Thank a Veteran and Support Our Troops. You are not forgotten. Thanks ! ! ~Semper Fi~ |
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On 23 Oct 2008 07:12:37 GMT, Nick Cramer
> wrote: >Nicky > wrote: >> I've been hankering after Jennifer Eloff's books for a while, but for >> some reason they're prohibitively expensive in the UK. I was delighted >> to find this recipe on-line recently: >> >> http://www.diabeteshealth.com/recipes/read/123.html >> >> Nick, if you're reading this, I bet this makes good scones - just note >> the amount / liquid notes at the bottom. > >Thanks, Nicky. You know I follow you around like an old hound dog. ;-) > >When I went to the web site, it shut my computer down. @#$%^& Ingredients & Methods Yield: 3 1/3 cups (1/3 cup per serving) Jennifers note: All these bake mix ingredients should be available at places like Trader Joes or upscale grocery or fi tness/health stores. Vital wheat gluten is 75% protein and is not the same as gluten flour. Bobs Red Mill makes vital wheat gluten. Make sure the whey protein powder is an isolate or a mix of isolates and concentrates. *Ground almonds produce 1/3 cup greater yield than. almond flour (finer). 1 2/3 cups ground almonds* 2/3 cup vanilla OR plain whey protein isolate 2/3 cup vital wheat gluten Nutrition at a Glance (per serving) Calories 162.9 Total fat 10.3 g Carbohydrate 3.3 g Protein 14.3 g Method: In large bowl, combine ground almonds, vanilla whey protein, and vital wheat gluten; mix well. To use this bake mix: For every cup of flour, substitute 1 cup of Low-Carb Bake Mix plus ¼ cup. Use ¼ cup to ½ cup less liquid or wet ingredients in your recipes. Cheers, Alan, T2, Australia. -- d&e, metformin 2000 mg Everything in Moderation - Except Laughter. http://loraldiabetes.blogspot.com (Analysis of a Day's Meals) http://loraltravel.blogspot.com (Two Indian Hotels: to Sleep, Perchance...) |
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Nicky wrote:
> On Wed, 22 Oct 2008 22:12:40 -0400, percy > > wrote: > >> Nicky, I have both "Splendid Desserts" and "More Splendid Desserts", and >> aside from the cheesecakes, there's only a couple of recipes that >> aren't carb-laden. The second book is better than the first, IMO. > > Wow! I thought she was a low-carber through and through! I'm after her > specifically low carb books, Splendid Low Carbing for instance; I hope > she doesn't spoil it with the wrong sugar alcohols, etc. Her hubby is T2. I suspect as time went by, they both realized taking out the sugar wasn't enough. I'm glad to see things have changed. I was going to say her books should be readily available here because she's Canadian, but *none* of her LC books are listed at chapters.indigo.ca. Her first 2 books were published by McMillan Canada, I see now she uses Eureka Publishing out of Montana, so I'd bet the gov't was messing around in there somewhere because our gov't is *very* anti-LC. Our gov't. has consistently quashed any effort to introduce low carb to the Canadian population in recent years. F'n sucks, IMO. Vicki > >> BTW, I priced Bob's Red Mill Almond flour today. CDN$15.99 (8 pounds) >> for 350g. Ouch! I make my own. Bob's low carb bake mix isn't available here. > > Ouch indeed! It's quite reasonable over here. I can buy it in any > supermarket, but the best buy is online, 910g for UKP 8.90. > > Love your learning-to-type methods, btw : ) > > Nicky. > T2 dx 05/04 + underactive thyroid > D&E, 100ug thyroxine > Last A1c 5.4% BMI 25 |
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Alan S > wrote:
> Nick Cramer > wrote: > >Nicky > wrote: > >> I've been hankering after Jennifer Eloff's books for a while, but for > >> some reason they're prohibitively expensive in the UK. I was delighted > >> to find this recipe on-line recently: > >> > >> http://www.diabeteshealth.com/recipes/read/123.html > >> > >> Nick, if you're reading this, I bet this makes good scones - just note > >> the amount / liquid notes at the bottom. > > > >Thanks, Nicky. You know I follow you around like an old hound dog. ;-) > > > >When I went to the web site, it shut my computer down. @#$%^& > > Ingredients & Methods [Snipped, but saved] Thanks, Nicky and Alan! -- Nick. Support severely wounded and disabled Veterans and their families! I've known US vets who served as far back as the Spanish American War. They are all my heroes! Thank a Veteran and Support Our Troops. You are not forgotten. Thanks ! ! ~Semper Fi~ |
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