Rodler Ilvy - Delicious baking for diabetics: 70 easy recipes and valuable tips for healthy and delicious breads and desserts

Copyright 2013 by Neuer Umschau Buchverlag, Neustadt an der Weinstrasse Translation copyright 2014 by Skyhorse Publishing First published in 2013 under the title of GENUSSVOLL LEBEN MIT DIABETES DAS BACKBUCH by Neuer Umschau Buchverlag GmbH, Moltkestrasse 14, 67433 Neustadt/Weinstrasse, Germany. All Rights Reserved. No part of this book may be reproduced in any manner without the express written consent of the publisher, except in the case of brief excerpts in critical reviews or articles. All inquiries should be addressed to Skyhorse Publishing, 307 West 36th Street, 11th Floor, New York, NY 10018. Skyhorse Publishing books may be purchased in bulk at special discounts for sales promotion, corporate gifts, fund-raising, or educational purposes. Special editions can also be created to specifications.

For details, contact the Special Sales Department, Skyhorse Publishing, 307 West 36th Street, 11th Floor, New York, NY 10018 or . Skyhorse and Skyhorse Publishing are registered trademarks of Skyhorse Publishing, Inc., a Delaware corporation. www.skyhorsepublishing.com 10 9 8 7 6 5 4 3 2 1 Library of Congress Cataloging-in-Publication Data is available on file. ISBN: 978-1-62873-753-0
eISBN: 978-1-62914-122-0 Contents Recipes The clock symbols in the recipes indicate different preparation times. This dish is quick and easy to prepare. The recipe requires time and patience. The recipe requires time and patience.

There are more steps in the recipe. The preparation time includes the baking time. The amount of time is based on the average. As a practiced baker is placing the cake in the oven, an inexperienced baker may still be looking for the ingredients in the kitchen. Either way, you will need a maximum of 15 minutes to prepare the dough, only 5 8 minutes for the experienced baker. Foreword For friends of cakes! Who doesnt know itthe unending stirring, measuring, and mountains of bowls that never put themselves away from the dishwasher? It doesnt have to be this way.

Many cakes can be prepared very quickly. How? Put everything in a bowl, stir, pour in the pan, and bake. I created the recipes in this book for you with this idea in mind. The fact that quick baking coincides perfectly with the needs of a healthy diet and the requirements for diabetics is simply a pleasant side effect. Considering we no longer live in the time of the big family, you will also find many recipes in this book for singles or a small household. Plus, the mini recipes are perfectly suited for the little baker.

If your children ever decide they would like to take their first steps in the world of baking, then not much can go awry with these recipes! In this spirit, I wish you and your loved ones much happiness baking, great success, and a fine atmosphere in which to enjoy your homemade delicacies! With love, Angelika Kirchmaier Creative cake baking and guilt-free enjoyment ). Twenty-six million people in the United States have diabetes, and 90 percent suffer from Type 2 diabetes, the strain that can often be traced back to a lifestyle characterized by an unhealthy diet and insufficient exercise. This is one of our nations most prevalent diseases. It is important for us at diabetesDE (Deutsche Diabetes-Hilfe) to educate the public and act as a strong lobby for those affected by the disease (www.diabetesde.org). For example, we fight for diabetes to be recognized as early as possible and treated with optimal therapy. This includes advice on diet changes to create the most positive effect on blood sugar level, blood pressure, and blood lipid levels (cholesterol).

I wish you much pleasure while preparing and enjoying these recipes! Dr. Thomas Danne Chairperson of the Board of Directors diabetesDEDeutsche Diabetes-Hilfe Baking Tips for Diabetics DIABETIC DESSERTS: BASICS Long gone are the times when diabetics were forbidden to nibble on cakes and cookies. Thanks to new ingredients and preparation methods, a moderate enjoyment of treats no longer stands in the way of adhering to a diet plan. WHAT CHARACTERIZES A DIABETIC CAKE? Diabetic cakes are different from traditional cakes in the following ways: a minimum amount of sugar, or substitution with liquid artificial sweetener less and healthier fat used, the use of whole grain flour, and the replacement of artificial flavorings with natural spices. With sweets, it is a matter of optimizing the combination of ingredients so that: the blood sugar can rise as slowly as possible, body weight doesnt increase (a normal weight improves the diabetic metabolism), and valuable micronutrients, such as vitamins, minerals, and bioactive ingredients are provided. Four things are necessary to make a good diabetic cake: 1.

Choosing the ingredients 2. Adapting the recipes 3. Choosing the baking pan 4. Optimizing the baking process CHOOSING THE INGREDIENTS A wholesome diabetic cake can only be made with ingredients that are healthy and rich in micronutrients. On the following pages we have compiled useful tips to help you in the search for the best and healthiest ingredients. This way, you will make the tastiest diabetic cakes with ease.

FLOUR Give preference to whole grain flours when baking. All of the recipes in this book contain wheat or spelt whole grain flour. As a substitute you can also use whole grain flours from any other type of wheat, such as emmer or einkorn. Cereal grains like rye, buckwheat, amaranth, and millet contain little or no gluten, so using a whole grain cereal grain to completely substitute for a wheat grain isnt possible in traditional cakes. The result would be a greasy, flat cake. Those who abstain from grains with gluten, such as wheat, spelt, or rye, due to celiac disease or a wheat allergy can use gluten-free flour instead of wheat whole grain flour.

Gluten-free dark bread mix without added salt is the best replacement. The flour can be substituted 1:1. Depending on the flour mix, you might need additional water. Dough made with gluten-free flour has a sticky, gummy consistency. Its easiest to remove the dough from the bowl using a pastry scraper. Whole grain flour has far more protein and micronutrients in comparison to conventional white flour.