Thursday, 28 February 2013

Coffee and Chocolate Truffles

These truffles are simply divine. Homemade, rich in chocolate and coffee flavour are much better than those available in supermarkets. They are also lower in carbohydrates and served with nice coffee make a special treat for diabetics. I don’t recommend to have them all at once (with carbs you would be kind of ok but with calories a bit less!). You can refrigerate them in an airtight container for up to two weeks.

I didn’t add any extra sweetener as they were sweet enough for me but if you like add a bit of splenda or stevia.

Ingredients (make 24 truffles):
250g mascarpone
100g dark chocolate (I used Sainsbury, 29.3g carb in 100g)
20g cocoa powder (green &blacks the best!)
70g ground almond
1.5 tbsp. instant coffee

For decoration:
2 tbsp. cocoa powder

1.    In a bowl over simmering water melt the chocolate. Leave the mixture to cool to room temperature.
2.    Dissolve instant coffee and cocoa powder in 2 tbsp. of hot water. Leave it to cool down slightly
3.    Using electric mixer blend mascarpone cheese slightly (just for a few seconds) and add coffee and cocoa mixture and melted chocolate. Mix for few more seconds.
4.    Fold in ground almond to get a smooth texture.
5.    Put the mixture in a fridge for about an hour.
6.    Form little truffles (the whole mixture makes about 24 truffles)
7.    Sift in cocoa powder in a large bowl. Place 3 or 4 truffles at the time in a bowl and shake it so the truffles get nicely covered with cocoa powder.
8.    Put in a fridge for about 10 minutes. 
Carbohydrates and Calories:
Whole mixture
1 truffle
Source: Adapted from Moje Wypieki

Sunday, 24 February 2013

Almond Crackers

It’s a snack time! Choosing the right snack is the hardest part of my diabetic diet. I eat the same things all over again and I dream sometimes about dreadfully high in carbs crisps or breadsticks. Discovering low carb flour substitutes seems to be like redemption to me. I haven’t tried many recipes yet but what I’ve cooked so far makes me think that it’s all possible…Eating cakes, having crackers with cheese or lovely muffins with my teaJ
These low carb crackers are really low carb. One cracker contains 0.4 carbohydrates. Not bad at all
JThey taste great with cheese on top or just on their own.

Ingredients (make 24 crackers):
150g ground almond
1 egg
1 tbsp. olive oil
½ tsp. salt 

1.    Preheat oven to 180C
2.    Combine ground almond with salt
3.    In a little bowl combine egg with olive oil
4.    Add egg mixture to almond mixture and combine together.
5.    Add some herbs or spices if you like. I added a bit of grated cheese but they taste great plain as well.
6.    Roll the dough between 2 sheets of baking paper. Remove the top sheet and cut out the shapes you like. It can be squares or circles (I used shot glass to make mine). Squares are easier to make as you don’t have left over dough and don’t need to repeat the process of cutting.
7.    Bake on baking paper for about 10-12 minutes.
8.    Let the crackers cool down and serve with cheese or just plain. 

Enjoy J

Carbohydrates (plain crackers):
Whole dough
1 cracker

Source: Based on elanaspantry

Sunday, 17 February 2013

Chocolate and Orange Flourless Cake

Every important anniversary needs celebration. Even if its diabetes anniversary I want that day to be special and full of fun. Two years ago I realised that ‘today is the first day of the rest of my life’J. Celebration needed to come along with some great cake and chocolate and orange sounded just perfect (two forbidden ingredients just in the title!) The cake is adapted from Nigella Lawson recipe and is as gorgeous as Nigella is! It’s a perfect combination of chocolate and orange flavours and still it's not very high in carbohydrates.
Ingredients (make 12 pieces):
2 small thin skinned oranges (about 200g each)
200g ground almond
6 eggs
50g cocoa
Equivalent of 250g sugar (I used mix of 50g fructose and 17g Pure Via)
½ tsp. bicarbonate of soda
1 heaped tsp. baking powder 

1.    Place oranges in pan, cover with water and simmer on a low heat for about 2 hours until soft (do it in advance as cooling takes a while).
2.    Preheat oven to 180C and line springform tin (about 20 cm diameter).
3.    Place cooled whole oranges in food processor and slightly blend.
4.    Add the rest of ingredients (ground almond, eggs, cocoa, sweetener, baking powder, bicarbonate soda) and blend for couple of minutes until you have a smooth batter, but still flecked with orange. Instead of food processor you can use hand blender. It worked fine both ways.
5.    Pour the batter into the tin and bake for 45 minutes. Check with a skewer if the cake is baked (the skewer should come out clean). If the cake is still not completely baked cover with kitchen foil to prevent burning and bake for another 10-15 minutes.


Carbohydrates (using mix of fructose and Pure Via):
Whole cake
1 piece

Source: Adapted from Nigella Lawson ‘Feast’

Saturday, 9 February 2013

Low Carb Pancakes

Pancake Day is coming. There is some good news for all of us. Low carb pancakes exist J I tried the recipe with soy flour and I’m very happy with the result. The proof is that I ate four in one go!
If you don’t want sweet pancakes add pinch of salt instead of fructose. 1 plain pancake without topping contains about 1.8g carbs. 

Ingredients (makes about 10 pancakes):
3 eggs
44g soy flour
150 g full fat greek yogurt
2 tsp. baking powder
2 tbsp. olive oil
20g fructose  
Whipped cream
150 ml double cream
10g fructose
Blueberries to serve
1.    Mix all the ingredients well and allow the batter to rest for 10 minutes.
2.    Heat small amount of olive oil (1 tsp. or using olive oil in spray is quite handy) on the medium heat. Pour about 2 tbsp. of batter on the hot pan and spread evenly. Pancakes should be about 10 cm in diameter.
3.    Fry about 30 second each side until golden brown.
Whipped cream
1.    Using electric hand mixer whisk cream with fructose until the cream gets thick.
2.    Serve the pancakes with about 1 big tsp. of whipped cream and 1 tbsp. blueberries.
Have a nice Pancake Day J
Carbohydrates and Calories:
Whole batter
1 pancake without cream and blueberries
1 pancake with cream and blueberries
 Source: Adapted from Spark People

Saturday, 2 February 2013

Bluberry Muffins (almond flour)

Almond flour (or ground almond) has become very popular recently. Its gluten free and low in carbohydrates so many dieters experiment using this ingredient. I wanted to try it out and because I’ve always loved blueberry muffins I decided to go for this recipe. The result is very nice. I wouldn’t say these muffins are similar to traditional ones made with flour but they are very tasty. Almond flour is quite filling and heavy so the good news is that you will probably stop on one or maximum two muffins with your tea or for a quick breakfast.

Ingredients (make about 10 muffins):
2 eggs
Equivalent of 100 g of sugar (I used 8 tbsp. splenda)
4 tbsp. melted butter
¾ tsp. baking soda
½ tsp. sea salt
1 tsp. lemon zest
1 tsp. vanilla extract
240g almond flour (or ground almond)
150g fresh blueberries
2 tbsp. milk 


1.    Preheat oven to 180C
2.    Mix dry ingredients (almond flour, lemon zest, sea salt, baking powder and fructose) together.
3.    Add wet ingredients (eggs, milk, vanilla extract, butter) and mix well together.
4.    Add blueberries and fold in gently.
5.    Divide the batter into muffin cups. The batter is quite firm so you will need to use a little spoon to level the batter nicely. The muffin cups should be filled to the top as the batter doesn’t rise much.
6.    Bake about 20-25 minutes until lightly browned on the top. 

Enjoy J

Carbohydrates and calories:
Whole batter
1 muffin

 Source: Adapted from Chef Shane Kelly