Whole-Wheat Oatie Chocolate Chip Cookies

Orange Flower Bundt Cake

Here are the Raspberry Linzer Tortes (Linzertortes) that I made for my family recently. The recipe for my diabetic-friendly Orange Marmalade Linzer Torte is on Page 119 of my cookbook.

The beauty of this is you can choose ANY low-sugar jam, preserves or marmalade you prefer when baking this; doesn’t have to be raspberry or orange.

Lots of low-sugar (and no-sugar) jam/preserves/marmalade varieties are available nowadays!

––Alan L. Rubin, M.D., author of Diabetes for Dummies

and Diabetes Cookbook for Dummies

My cookbook (diabetic baking book) has been released by my publisher, Pelican Publishing Company, and is now in bookstores nationwide, including via online booksellers.

With Nutritional Information readily listed for each and every recipe, The Diabetic Pastry Chef cookbook features close to 200 recipes that range from down-home classics (Sourdough Biscuits, Cinnamon Pancakes, Banana Bread, Sweet Potato Pie, Red Velvet Cake, Gingerbread-Jam Muffins, Coconut Custard, Marbled American Brownies and beyond) to international (Flan, Pavlova, Tres Leches Cake, creamy Italian Love Cake, Nutella® Cupcakes, Pandan Chiffon Cake, etc.) to the more sophisticated (French Pears, Apricot Mousse, Madeleines, luscious Crème Brûlée, Earl Grey Bundt Cake with Chocolate Sauce, flaky Coconut Scones, Amaretto Cheesecake, Rose Petal Cake, Chocolate Truffle Cookies and more).  Treats for everyone!

The cookbook can be ordered online at many venues, including Pelican Publishing Company.

It can also be ordered online via Amazon, Barnes & Noble, Borders, as well as other standard and niche online book outlets. The book is also available in Canada, including via Amazon’s Canada site as well as worldwide.

The Diabetic Pastry Chef book is a thoughtful and “tasteful” gift.

Your loved ones will love it!

~ In addition to Facebook, you can also follow The Diabetic Pastry Chef on Twitter at: http://www.twitter.com/DiabeticPasChef

~ I’d like to give special thanks to The Bayer Corporation, who stumbled upon my blog, and have offered to sponsor me to provide baking demonstration classes to the public.

~ I’d also like to give thanks to my additional sponsors and supporters: Health Craft, Giant Eagle Market District, Chocolate Graphics (sugar-free chocolates) and Diabetic Cooking.

The Diabetic Pastry Chef GOES ORGANIC

Through trial and error, I have developed a formula I call Neo-Carb Baking that produces tasty and healthier (than the original version) homemade sweets and desserts for diabetics.

My techniques and formulas lessen (but not always eliminate!) sugar, “bad” carbs and saturated fats, while maintaining the satisfying tastes and flavors of your original recipes.  My approach is about the REDUCTION of the less healthful aspects of recipes; not the total elimination of them.

I posted my techniques, formulas and recipes on a diabetic Internet forum, where they were so well-received and popular, I decided to devote an entire blog to my experiments and results. This is all in an effort to help other fellow diabetics learn to bake, enjoy and not fear eating delectable homemade bakery items.

I promise to teach you how to bake treats that not only you will enjoy, but your whole family will, as well.

The original thread that started it all is found here:

www.DiabetesForums.com/forum/recipes/18693-tips-diabetic-pastry-chef.html

If I’m making muffins, I follow a traditional recipe that, for example, calls for 3 cups of flour. I look at my flours and might decide to mix 1 cup of white flour, 1 cup of whole wheat flour, and 1 cup of soy flour together. Occasionally, I use all whole wheat flour or any other mixture I prefer. I sometimes grind almonds to make almond flour or oats to make oat flour. I caution you not to use soy flour in your waffle or pancake batters, as it tends to stick too much to the griddles.

If a recipe calls for oil, I use canola oil. If a recipe calls for butter, I will generally use canola butter or Smart Balance regular spread.

I purchase whole milk, and when baking (and elsewhere), I mix it with half water to make an approximate 2% milk. This cuts the carbs (as well as the price of the milk!) in half. There is no noticeable difference in taste from 2% milk.

I am not a big fan of putting solely artificial sweeteners in most baked goods, as it alters the texture and flavors too much and makes things stick to the pan.

So, when baking cakes or muffins, I prefer to reduce the amount of sugar rather than add all artificial sweetener or I’ll do a combination of sweetener and sugar.

For instance, yesterday I baked a large batch of Amish Raisin Bran Muffins that called for 3 cups of sugar. The recipe makes six dozen muffins. I reduced the sugar to 1 cup of sugar with very satisfactory results.

I have discovered that a combination of half sugar and half Splenda works well in sweet potato and pumpkin pies. This also works well in baked bread and rice puddings (I use brown rice) and in baked custards. I also use half sugar and half Splenda when I bake pies such as apple, pineapple, peach and berry. These pies taste pretty much the same as if I had used all sugar.

So I basically mix my flours, use canola oil or a butter substitute, cut the milk carbs in half and reduce the sugar; or I mix sugar and sweetener together (usually 50/50). I do this with just about any standard recipe. The results are pretty much the same as the original recipe – and sometimes even better!

Please note: These recipes are not the final word. They are simply illustrating my FORMULA.

My recipes are here to get you to think outside the box. To get you to experiment with the dessert recipes you come across, until YOU obtain a level of control that is comfortable to you, YOUR health and taste buds. This can be achieved by portion monitoring, lowering the recipe ingredients that adversely affect your health, and by adding or substituting those that help. Use your own discretion and seek the advice of your licensed healthcare provider.

I am still experimenting; so from time to time, I will post further results. I’m committed to making superior low-carb products for me, my husband (who has also just been diagnosed with diabetes) and my family.

I had posted a cheesecake recipe on a few diabetes sites, and the response was pretty typical of what I sometimes receive.

Here are some of the responses:

“You should use a natural sweetener such as stevia instead of Splenda.”

“You should use more fat; try heavy cream in place of the whipped topping.”

“You’re using too much fat in the recipe. You should use fat-free sour cream and Neufchâtel cheese in place of the cream cheese.”

“You should use a different crust.”

“You should give carb counts, etc.”

Most people seemed pleased with the recipe.  Still, as you can see, you can’t please everyone; and that’s because we are all dealing with our diets differently.

Some diabetics like high-fat, low carb diets.  Others like low-fat, low carb diets.  Some follow the exchange diet, or one of the many other diabetic diets. There are diabetics who won’t touch Splenda, others who are gluten-free, etc.  I’m sure you get the point.

So I’ll reiterate what I’ve said numerous times before: The recipes I post are my own personal recipes.  These recipes work well for my health and glucose readings.

My body may produce more or less insulin than yours. My cholesterol levels may differ from yours, as well as my taste buds.

For example, if you’d rather not use soy milk, organic and unsweetened ALMOND MILK is always an option, and is right next to the cartons of soy milk in your grocery aisle.

If you prefer not to use a commercial whipped topping, my Whipped Cream recipe is a nice, more wholesome alternative.  And, even in that recipe, you can choose to use an organic sweetener such as stevia in lieu of the Splenda.  It’s up to you!

When you’re dealing with diabetes, one recipe does not fit all!  You have to be able to tailor a recipe to YOUR specific health, personal preferences and taste buds.

I have removed most of the recipes from my site because I felt as though some readers were confusing my personal favorite recipes with my recipe-tailoring formula.

You have to be able to take a recipe and make it your own.  I have provided a formula and many tips to help you accomplish this.  I pray you never look at a recipe again and think, “I can’t make that; it has too much sugar, too many carbs, too much fat, it contains white flour or wheat, etc.”

My formula should enable you to pick up any cookbook or go to any baking site, and convert almost any dessert recipe to a diabetic-friendly version you are able to eat and enjoy without worry.

The basis of my formula consists of four (4) factors -

I often use the acronym FFMS to conveniently remind myself that it’s a Four-Factor Measuring System, as well as to swiftly remember each component of my formula – Flour(s), Fat, Milk, Sugar.

Any way you choose to use those four letters of the formula to help you quickly recall the components will work!

For example, using the same acronym letters of the handy
Four-Factor Measuring System, you may better remember FSMF
(Flour(s), Sugar, Milk, Fat).

If FFMS across the board is easiest for you (the name of the formula and the components of it), then by all means, go with that!

Here are the essential factors:

1.  Change or mix the flours

2.  Lessen the sugar

3.  Dilute whole milk with half water

4.  Use a healthier fat, such as canola oil

These four steps should be enough to adequately convert most of the dessert recipes you come across; but if not, I provide a host of additional tips that can be utilized to lower the carbs, and or fat, even further.

Trust me, you don’t have to be limited in the desserts you can eat and enjoy, as long as you successfully make the recipe your own!