The Diabetic Pastry Chef

I have compiled a list of many topics related to diabetes for your information.

I was previously unaware of some of the medical, clinical and pharmaceutical terms on this list. I thought it would be a great resource to share with other diabetics to keep everyone in the know of things that are happening in the world of diabetes. There are so many facets to this disease!

How many of these topics do you know enough about?

diabetes
Syndrome X
symptoms of diabetes
diabetic ketoacidosis
type 1 diabetes
hyperosmolar hyperglycemic nonketotic syndrome
juvenile diabetes
type 2 diabetes
Metabolic syndrome
gestational diabetes
diabetes and pregnancy
diabetes and steroids
diabetes mellitus
diabetes and interstitial cystitis
diabetic neuropathy
high blood triglycerides
diabetes insipidus
elevated triglycerides
diabetes diet
diabetic kidney failure
poor wound healing
unhealed sore
nonhealing sore
leg ulcer
foot ulcer
diabetes diet plan
fingerstick blood glucose
polydipsia
oral glucose tolerance test
excessive thirst
blood sugar level
gestational diabetes diet
polyuria
diabetic nephropathy
excessive urination
polyphagia
fasting plasma glucose
diabetes nutrition
glycosylated hemoglobin
hemoglobin A1c:
natural cure for diabetes
smoking and diabetes
insulin
insulin injections
glucose
pancreas
ketones
Muscle Insulin Sensitivity
rosiglitazone
rosiglitazone side effects
alpha-glucosidase inhibitors
Exubera
Exubera side effects
Sulfonylureas
Thiazolidinediones
Biguanides
D-phenylalanine derivatives
Amylin
Amylin synthetic derivatives
Incretin mimetics
Prompt insulin zinc
Humulin R
Avandia
Avandia and heart attacks
Merck diabetes drug
Januvia
Novolin R
inhaled insulin
extended insulin zinc

For the crêpe batter:

2 eggs
1/4 c whole wheat flour
1/4 c white flour
1 T sugar or Splenda
1/2 c milk
2 T water
1 1/2 tsp melted butter or canola oil

In mixing bowl, beat eggs. Gradually add the flour and sugar or Splenda alternately with the milk and water, beating with whisk until smooth. Beat in the oil.

Refrigerate the batter for at least an hour. Brush small skillet or crêpe pan with oil, and preheat over medium high heat on top of stove. When heated, add 2 to 3 tablespoons of batter at a time to pan, while lifting the pan with your other hand above the heat. Immediately tilt the pan in all directions, swirling the batter so it spreads over the bottom of the pan. Return to heat and cook until bottom of crêpe is browned. Turn with spatula and brown other side for a few seconds. Remove from pan, and repeat the process, stacking each crêpe on a plate when done. Makes 10-12 crêpes.

For the Filling:

3 c fresh strawberries
1/3 c Splenda
1 c cottage cheese
1 /2 c sour cream
1/2 c plain yogurt
1/2 c Splenda
10 to 12 crêpes

Slice strawberries, add Splenda and set aside. In blender, whip cottage cheese until smooth; stir in sour cream, yogurt and Splenda. Fill each crêpe and fold like an upside down enchilada, reserving some of the filling and berries to garnish the top of each crêpe.

1 quart vanilla, no sugar added ice cream, softened*
1 6-ounce can frozen sugar-free lemonade or limeade, thawed
1 9-inch graham cracker crust

Puree the softened ice cream (should be a bit runny first) in a food processor in six batches for 15 seconds each batch, until light and creamy. If using blender, puree in four batches. Transfer ice cream into a large bowl.

Stir the thawed lemonade into the ice cream, until thoroughly combined. Transfer into graham cracker crust, and use a spatula to smooth. Place in freezer until firm. Remove from freezer about 5 minutes before serving. Top each slice with a whole strawberry or a few blueberries.

* I use Healthy Choice lowfat, no sugar added ice cream.

1 c white all purpose flour
2/3 c white whole wheat flour or oat flour
1 tsp baking soda
1/2 tsp baking powder
1/2 tsp salt
1 tsp cinnamon
1/2 tsp allspice
1 c solid pack pumpkin
1/4 c undiluted evaporated milk
1/3 c canola butter or regular Smart Balance spread
1/2 c packed brown sugar
1 egg
1 c blueberries
1 T flour

Streusel instructions:

Combine 2 T flour, 2 T sugar, and 1/4 tsp cinnamon. Cut in 1 T butter until crumbly.

Combine first seven ingredients, ending with the allspice. In separate bowl, combine pumpkin and milk until blended. Cream shortening and sugar with mixer in large mixing bowl. Add egg, and beat until fluffy. Add flour mixture alternately with pumpkin mixture, beating well after each addition. Combine blueberries and flour. Gently stir into the batter. Pour in bread pan, and sprinkle with streusel. Bake at 350 degrees for 1 hour, or until toothpick inserted in middle comes out clean.

1 c unsweetened applesauce
1/4 c canola oil
1/4 c firmly packed brown sugar
1 large egg, lightly beaten
1 c white whole wheat flour
1 c white all purpose flour
2 tsps baking powder
1/2 tsp salt
1 tsp ground ginger
1 1/2 tsp ground cinnamon
1/8 tsp ground cloves
1/3 c sugar free raspberry jam

Topping:
1/2 tsp ground cinnamon
2 T sugar or Splenda

In large bowl, blend together applesauce, canola oil, brown sugar and egg. Into this mixture, sift flour, baking powder, salt, ginger, cinnamon and cloves; beat until just combined.

Spoon batter into prepared muffin tin, filling each cup halfway. Spoon 1 teaspoon of jam on top of each, and top with remaining batter.

In small bowl, combine the cinnamon an sugar.

Sprinkle 1/2 tsp of cinnamon sugar on top of each muffin. Bake at 350 degrees for 35 minutes or until golden brown. Let cool in pan 5 minutes, and serve warm. Yield: 12 muffins.

Before I became ill, I had developed my own line of what I felt to be superior bakery products. I was devastated when I was diagnosed with diabetes and felt I had to scrap my plans of ever opening a bakery. I had been collecting recipes and devising my own line of products for years.

My mother died of complications from diabetes several years before my diagnosis, as had several members of my extended family. I felt it was best for me to bow out of the race (bakery) at this point. So I dropped out of culinary school and went through a period of depression.

Then I started developing a line of lower-carb products for my own use. Last week, my dear husband (who also loves sweets) was diagnosed with diabetes. So now I’m even more determined to convert more and more recipes.

The line of products I originally devised are not lower- carb, so I will have to now take the time to convert them. These recipes consist of deluxe gourmet pies, cakes, and cookies. I’ve put this on the back shelf for now, as presently, most of my time is being devoted to learning to vegetable garden so I can grow my own organic low carb vegetables. But I am happy to be able to share my style of baking and these recipes with you.

The few people I have shared my style of baking with felt it was less difficult than they had expected and produced a much better product.

My hopes are that some of you will also start to convert your recipes and we can all share our results here. Your comments are welcome and appreciated!

TO BEGIN…

I suggest you start with converting your family favorites, or go to AllRecipes.com or Diana’s Desserts.com and look around for dessert recipes. In the search box, type in what you are looking for, such as, “peanut butter cookies” or “pound cake.” I recommend these sites as they have great recipes and many of the recipes are rated. When you are learning to convert, you’ll only want to select recipes that are the highest rated. This will give you the best chance at having great results. Please convert and share your results with us.

My style of diabetic-friendly baking is very easy to do. Once you start working with various flours, you’ll develop a sense of which flours would be best for your products and taste buds.

For instance, soy flour has what I consider to be a slightly “oniony” smell and taste, so you would not want to use it in a delicate tasting recipe. Some flours are more “grainy” than others, so if you don’t like the grainier texture, you will avoid these or dilute the grain by mixing with another type of flour.

1 c oat flour (rolled oats powdered in food processor or blender)
1/2 c whole wheat flour
1/2 c white all purpose flour
1/2 c sugar
3/4 tsp baking soda
1/2 tsp salt
1 c toasted pecans or walnuts chopped
3 very ripe bananas mashed (about 1 1/2 c)
1/4 c plain yogurt
2 large eggs, beaten lightly
6 T canola oil
1 tsp vanilla

Preheat oven to 350 degrees. Grease the bottom only of loaf pan. Combine dry ingredients. In separate bowl, combine wet ingredients. Lightly fold wet ingredients into dry ingredients with spatula just until combined. Bake for about 55 mins. Cool for five minutes and invert. Store in refrigerator for four days or on the counter two days.

The original recipe for this banana bread was found on RecipeZaar.com. It called for 2 c all purpose white flour, 3/4 c sugar, and 6 T melted butter. I’m posting the recipe here, as I was pleased with the results of my conversion.

1 c  whole wheat pastry flour
1 c white all purpose or bread flour
2 1/2 tsp baking powder
3/4 tsp salt
2/3 c sugar
2 eggs
1 c milk
5 T canola oil or canola butter

Topping:
1/4 c sugar
1 tsp cinnamon
1 T flour
1/4 c melted butter

For coffeecake: in large mixing bowl, add all dry ingredients and mix. Add eggs, milk and oil and beat until smooth. Spread in 9×9- inch  greased pan. Sprinkle with topping, and drizzle with melted butter. Bake at 350 degrees about 35 to 40 minutes, or until toothpick inserted in center comes out clean. Serve warm with canola butter.

For topping: in small bowl mix together sugar, cinnamon and flour.

1 c buttermilk
1 egg
1/2 c canola oil
1 c rolled oats
1/2 c soy flour
1/2 c whole wheat flour
1 tsp baking powder
1 tsp baking soda
1/2 tsp salt
1/2 tsp cinnamon
1/4 c brown sugar
1/2 c raisins (optional)

In small bowl, combine buttermilk, egg and oil. In separate larger bowl, combine rest of ingredients. Make a well in the center of the dry ingredients and add to this the wet ingredients. Stir or whisk together quickly just until combined. Do not overmix. Bake at 400 degrees for 15-20 mins or until done. Makes 1 dozen.

The original recipe called for white flour, vegetable oil, 1/2 c brown sugar and 1 c raisins.

1 c whipping cream, thoroughly chilled
2 to 3 T Splenda
1/2 tsp vanilla

Beat all ingredients in bowl with mixer until whipping cream thickens and soft peaks form. Yield: 2 cups.