It’s finally the holiday season, the time of endless family dinners, holiday parties, and sugar laden desserts. If you are diabetic and/or gluten free, it may seem as if you are constantly being deprived of your favorite treats, however there is hope!
Try these awesome substitutes to create amazing gluten free and diabetic safe desserts…
Xylitol is an all-natural sugar substitute that is safe for diabetics. It is easy to introduce in to your diet and does not cause severe bloating. You can replace xylitol cup for cup with sugar. Heating does not effect it, although it will not help yeast rise.
When purchasing make sure to get non-GMO or birch xylitol as most xylitol is derived from corn. One other note is to make sure you never feed any baked goods that have been baked with xylitol to your family pets as it is highly toxic to animals.
Stevia is a sugar substitute that comes from a plant. It is considered all natural and is 200 times sweeter than sugar.
Although studies have shown that artificial sugars such as xylitol and stevia lead to weight gain and overeating, there are several studies that show that blood sugar and insulin levels remain lower after eating a meal with these as compared to eating a meal with sugar or chemical sweeteners.
Raw organic cocoa powder or nibs
Cocoa powder and raw cocoa nibs are amazing substitutes for traditional chocolate and do not contain any sugar. As a bonus, raw cocoa powder and nibs also contains tons of antioxidants and vitamins. Add to your favorite desserts along with your favorite sugar replacement and you will be able to have that same delicious chocolatey taste that you normally love.
A powerhouse of nutrition, it adds an awesome flavor to gluten-free baking. It is high in protein, fiber, and antioxidants. This was traditionally used to create cereal and breakfast foods and is becoming more popular for any recipe that call for traditional white flour like cakes, cookies, breads, and muffins. Sorghum flour is known to have a smoother texture that many people prefer and it is gluten free!
For an amazing book that is chock FULL of gluten free and diabetic safe dessert recipes check out Kelly Herring’s, founder & CEO of Healing Gourmet, recipe book Guilt Free Desserts.
Gluten free and diabetic safe sugar cookie recipe
1/2 cup (1 stick) unsalted organic butter, softened or coconut oil if lactose intolerant
1 cup sugar substitute such as non-gmo xylitol or stevia
1 large egg (or sub 1 tbs of chia seed and 3 tbs water if vegan)
1 tsp vanilla extract
3 cups gluten free baking mix (or sub a gluten free flour blend + 2 tsp baking powder + 1/4 tsp salt)
1/3 cup milk (or milk substitute)
Preheat oven to 375 degrees
In a large mixing bowl, beat together softened butter (or coconut oil) and sugar substitute until creamy. Add egg and vanilla and mix again until well combined, scraping sides of bowl as needed.
Next, alternate adding baking mix and milk until a thick dough forms. Depending on the flour blend/baking mix you use, this will take approximately 3 cups. Cover and refrigerate at least 2-3 hours, preferably overnight.
Scoop rounded 1 Tbsp amounts of dough and gently roll into balls. Place 2 inches apart on pan to allow for spreading.
Bake for 10-12 minutes or until slightly golden brown around the edges and no longer wet. They should be pretty puffy, if they have a lot of color they will be too dry.
Let set on pan for a few minutes, then use a spatula to transfer to a cooling rack. Freeze for longer term storage. Makes between 36-42 cookies.
Sarah Owens is creator of the popular blog http://www.Successhack.org, everything that has to do with peak performance for health and the mind. She has been a lover and researcher of holistic nutrition, subconscious therapies, and health for over 7 years.
Sarah is the author of the popular E-book Peak Performance Nutrition, a book that you can now download for free on her site. She encourages everyone to use their own intuition to find what works for them for peak performance, health, and success.