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What's Cooking? Share your recipes and food preparation tips here. |
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01-15-2011, 4:23pm | #1 | ||||||
A Real Barner
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Got any sugar free recipes?
thanks in advance!
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01-15-2011, 5:31pm | #2 | ||||||
Bantayan Kids '13,'14,'15,'17
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Being very sensitive to sugar myself, I use stevia in any recipes that call for sugar, and it works well without the side effects of aspartame. Made my cornbread this way. If it's a cooked recipe use a touch more....cooking diminishes it's sweetness a tad. You need so little anyway, (like a couple of shakes of a salt shaker little=a spoon of sugar)it's still negligible. Used for hundreds of years in parts of the world.
Last edited by Kerrmudgeon; 01-16-2011 at 10:08am. |
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01-15-2011, 5:44pm | #3 | ||||||
Barn Raising I
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We limit sugar in our house as much as we can. I discovered agave nectar / syrup is a great substitute for sugar in most recipes. You can even purchase it at WalMart in the general vicinity of where they keep the pancake syrup. It's not as sweet of a taste as sugar but it's pretty damn close.
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01-16-2011, 9:53am | #4 | ||||||||
A Real Barner
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Quote:
Kneel loves sweets but is watching his sugar.....sugar-free goods at the stores are $$$ and I want to indulge him AND help him with his sugar levels. Quote:
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01-16-2011, 10:15am | #5 | ||||||||
Bantayan Kids '13,'14,'15,'17
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Quote:
Quote:
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01-16-2011, 10:59am | #6 | |||||||
A Real Barner
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Quote:
That's why I use Splenda....because it's not an aspartame sweetener. I don't like the aftertaste that aspartame products leave. |
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01-16-2011, 11:32am | #7 | ||||||||
Bantayan Kids '13,'14,'15,'17
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Quote:
I think in the end we just have to get rid of our sweet tooth altogether....K Quote:
Last edited by Kerrmudgeon; 01-16-2011 at 11:43am. |
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01-16-2011, 11:48am | #8 | |||||||
A Real Barner
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Quote:
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01-16-2011, 11:59am | #9 | ||||||
Bantayan Kids '13,'14,'15,'17
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Ha,ha,ha.....it was the only option for me, otherwise go on the needle and watch myself slowly die in a rather disgusting way. I eliminated 99% of sugar and white flour foods, dropped 50lbs, and was able to got off the meds. Blood pressure down, blood sugar stabilized, and I feel great for a change. Thanks for the intelligent banter. Later. Rob
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01-21-2011, 5:47pm | #10 | ||||||
Barn Stall Owner #17
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I have cut most if not all sugar out of my diet. I do use splenda when I need some sweetner like for ice tea.
Now for cooking I am going to start useing sugar free vanilla coffee mate sweetner in my recipies |
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01-21-2011, 5:58pm | #11 | ||||||
Vette Barn Crew
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I just signed up to be a recipe tester for a new bread cookbook that is all gluten free/really low carb and little to no sugar. Unfortunately, I won't be able to share any of the recipes until next year when the cookbook comes out. However, I might be willing to be talked into shipping some goods...
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01-22-2011, 11:25am | #12 | ||||||
Barn Stall Owner #17
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How bout sharing some basic ingredients for low carb Bread?
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01-22-2011, 12:07pm | #13 | ||||||
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01-22-2011, 4:59pm | #14 | ||||||
Barn Stall Owner #17
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Keep us posted
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01-22-2011, 9:32pm | #15 | ||||||
Bantayan Kids '13,'14,'15,'17
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01-24-2011, 7:54pm | #16 | ||||||
Vette Barn Crew
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I just finished the first recipe. It was a toasting bread made of flaxseed, pecan flour sesame seed, and some other stuff. I was expecting it to come out really heavy and meal-y, but for what it is, it's pretty good. It's not going to work well as a sandwich bread, but I can see where it would be really good with jam on after going through the toaster.
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