I want to make my teacher gingerbread men for christmas but her daughter is diabetic does anyone have a really good recipe without using splenda and if so please give nutrition facts!
Tabea - Sounds like the daughter is likely to be a Type 1 and hence on insulin. Did you know that a Type 1 on insulin can eat whatever they like, they just need to bolus insulin for the carbs? And that the insulin covers not just the carbs in the sugar, but also the carbs in the wheat flour for the gingerbread?
Hence, the most useful thing you could do would be to calculate the total amount of carb in the gingerbread, so that the teacher's daughter can accurately administer the amount of insulin she needs to metabolize the gingerbread. There will be carbs in the sugar as well as the flour.
TheOrange Evil - Here's a low-carbohydrate recipe for gingerbread cookies, but as Tabea said, you can probably just make regular ones for her daughter as long as you know the carbohydrate count.
Makes about 25 cookies, depending on the size of your cookie cutters
Preparation: Preheat oven to 275 (yes, 275) degrees Fahrenheit.
Melt butter and mix with honey, molasses, and vanilla until smooth. Add dry ingredients. Dough will be soft and sticky. Cut out two long pieces of parchment paper. Roll dough to 1/8th of an inch thickness (or thinner) sandwiched in between pieces of parchment paper. Peel off top sheet of parchment and flip dough from bottom sheet to the top sheet so that dough has been peeled off of both sheets of parchment, ensuring that it will be easier to transfer to cookie sheet. Cut out shapes with cookie cutters and peel away bits of dough around cut outs, or flip cut outs onto cookie sheet lined with parchment. Bake for 18 minutes. Let cool completely for about 10 minutes or so before moving to a work surface. Decorate with piped cream cheese frosting and bits of chopped raisins and dried apricots.
Erin - Fyi, Splenda apparently contains about 99% maltodextrin and dextrose, which both have a glycemic index of about 100 or more. Therefore, I would think twice before making something with Splenda that a diabetic may eat. Just sayin.'
I want to make my teacher gingerbread men for christmas but her daughter is diabetic does anyone have a really good recipe without using splenda and if so please give nutrition facts!
Tabea - Sounds like the daughter is likely to be a Type 1 and hence on insulin. Did you know that a Type 1 on insulin can eat whatever they like, they just need to bolus insulin for the carbs? And that the insulin covers not just the carbs in the sugar, but also the carbs in the wheat flour for the gingerbread?
ReplyDeleteHence, the most useful thing you could do would be to calculate the total amount of carb in the gingerbread, so that the teacher's daughter can accurately administer the amount of insulin she needs to metabolize the gingerbread. There will be carbs in the sugar as well as the flour.
TheOrange Evil - Here's a low-carbohydrate recipe for gingerbread cookies, but as Tabea said, you can probably just make regular ones for her daughter as long as you know the carbohydrate count.
ReplyDeleteMakes about 25 cookies, depending on the size of your cookie cutters
Ingredients:
1 and 1/4 cups almond flour
2 tablespoons organic unsalted butter or nonhydrogenated shortening (for dairy-free)
1 tablespoon honey
1 tablespoon organic blackstrap molasses
1/2 teaspoon pure vanilla extract
1/2 teaspoon aluminum-free baking powder
1 teaspoon ginger
1 teaspoon cinnamon
1/2 teaspoon nutmeg
1/8 teaspoon cloves (optional)
1/4 teaspoon good-tasting pure stevia extract
Preparation:
Preheat oven to 275 (yes, 275) degrees Fahrenheit.
Melt butter and mix with honey, molasses, and vanilla until smooth. Add dry ingredients. Dough will be soft and sticky. Cut out two long pieces of parchment paper. Roll dough to 1/8th of an inch thickness (or thinner) sandwiched in between pieces of parchment paper. Peel off top sheet of parchment and flip dough from bottom sheet to the top sheet so that dough has been peeled off of both sheets of parchment, ensuring that it will be easier to transfer to cookie sheet. Cut out shapes with cookie cutters and peel away bits of dough around cut outs, or flip cut outs onto cookie sheet lined with parchment. Bake for 18 minutes. Let cool completely for about 10 minutes or so before moving to a work surface. Decorate with piped cream cheese frosting and bits of chopped raisins and dried apricots.
Noccie - It is never a good idea to give a gift of food for a person who follows a special diet.
ReplyDeleteErin - Fyi, Splenda apparently contains about 99% maltodextrin and dextrose, which both have a glycemic index of about 100 or more. Therefore, I would think twice before making something with Splenda that a diabetic may eat. Just sayin.'
ReplyDelete