About The Diabetic Pastry Chef™
—Top 50 Global Diabetes Industry Leader, Author, Diabetes Expert & Pastry Chef, Stacey Harris
—Featured by the American Diabetes Association®
—Watch the cookbook trailer!
Sugar-Free Baking Can Be Sweet!
Shortly after attending culinary school to become a pastry chef, I was diagnosed with diabetes. Mercy! I was devastated, as I absolutely loved to bake and loved to eat sweets.
I experimented with a lot of artificial sugar free sweeteners and was mainly disappointed with the results.
I thought, there has to be a better way to bake great tasting products from my kitchen that will be enjoyable for diabetics to eat. After all, our love of eating is what got most of us into this mess to begin with!
After many experiments, I developed a formula that consistently turned out delicious sugar-free and low-sugar confections that even non-diabetics love.
The recipes I have posted are adapted to my preferences and dietary needs; I encourage you to adapt them to yours.
If you do not want to use white flour, I suggest you use the flour you are most comfortable with, such as oat, soy or almond flour. You may prefer to use sour cream in place of yogurt, or stevia in place of sugar, whole milk or lowfat milk, etc. This is all your choice. My recipes are only guidelines as to how to modify recipes to suit your dietary needs while retaining the most flavor.
This blog contains the methods and results of my pastry creations. I am sharing my techniques in the hopes that you will experiment and perform your own culinary wizardry!
The Diabetic Pastry Chef Cookbook
My cookbook is in print by Pelican Publishing (now Arcadia Publishing) and sold worldwide.
There is a point that I find important to address that we occasionally get asked upon first glance:
Why is there sugar anywhere in this cookbook?
The simple answer: Reduced-sugar recipes are more appealing to those who are reluctant to yet go sugar-free; some prefer to taper off of sugar. Not everyone is going to want to adopt a sugar-free lifestyle from the word jump.
Gradual steps ensure success; this cookbook walks you through your journey to being sugar-free.
Or maybe you just want to reduce your sugar intake as a lifestyle; that is an option, too.
Further, diabetics have families; the entire family in the home may not want to go sugar-free. Maybe they’d like to support the diabetic in their life by showing solidarity and try reducing their sugar intake rather than go sugar-free.
This mainly sugar-free cookbook was written with all of the above scenarios in mind; everyone is different with different needs and desires.
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BOOK DESCRIPTION
For the millions of individuals worldwide living with diabetes, indulging in decadent desserts is no longer out of reach.
Stacey Harris, a renowned figure in the diabetes industry, has revolutionized over 200 dessert recipes, transforming them into diabetic-friendly delights that cater to a global audience. Harris generously shares the secrets behind her simple yet effective formula, allowing individuals to effortlessly adapt any recipe into a lower-carb alternative without compromising on taste or quality.
Now, diabetics across the globe can savor the exquisite flavors of Chocolate Truffle Cookies, Pavlova, Crème Brûlée, Coffee Bread Pudding and an extensive array of other delectable treats—because everyone deserves sweets!™
From this groundbreaking reduced-sugar and sugar-free cookbook—which serves as a comprehensive guide for individuals at every stage of their sugar-free journey—Stacey Harris epitomizes a true visionary committed to making a difference.
MISSION OF MY SUGAR-FREE BAKING
The Diabetic Pastry Chef™ does NOT claim to offer the lowest-carb recipes and products on the market.
I do claim to use premium-quality, natural ingredients in my products to lower the carbs, so neither health nor taste are unduly compromised, but are rather enhanced.
The Diabetic Pastry Chef™ PRODUCTS are available at these locations:
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