A COMMENTARY FROM THE HEART

TL A COMMENTARY FROM THE HEART (26)There are times in life when you have to eat cake – one of those times is your birthday, right?  Does that mean your blood glucose has to get out of whack?  Not long ago I would have said, “Yes – yes it does.”  Now I’ve found a great recipe for chocolate cake that serves two people – and takes just three minutes to whip up!  Perfect for a couple like my husband and myself.sacher-cake-1194524_1920

THREE MINUTE CHOCOLATE CAKE

Makes 2 servings – 9 carbs – 4 net carbs

INGREDIENTS:

1/4 C. almond flour

1 Tbs. cocoa

1/4 tsp. baking powder

3 Tbs. plus 1 tsp. Splenda

2 Tbs. butter, melted

1 Tbs. water

1 egg

INSTRUCTIONS:

Mix flour, cocoa, baking powder and Splenda in a 2 cup glass measuring cup.  Stir in butter, water and egg.  Mix well.  Scrape batter down evenly with a rubber spatula.  Cover with plastic wrap and vent by cutting a small slit in the center.  Microwave on HIGH for 1 minute until set but still a little moist on top.  Cool slightly and serve warm with Reddi Whip.

If you are used to eating wedding cake with butter cream frosting, this will probably not taste wonderful to you, but if you’re like most of us and haven’t eaten wedding cake for years – and you avoid sweets as a general rule – you will notice that almond flour has a sort of “mealy” consistency, but if you can get past that, and appreciate that this cake will not cause your blood glucose to spike, you may find yourself yelling YEE-HAW because hey – this is the closest thing to chocolate cake you’ve eaten in a long time!

Almond flour is also much more expensive than all-purpose flour.  I rationalize spending the extra money by thinking of how much it cost to buy insulin every month.  My Levemir was costing about $400 a month.  A small sack of almond flour costs about $7.  I won’t eat too many things with it – but once in a while I want some pancakes or waffles – or some chocolate cake for a birthday celebration.

Isn’t it fantastic that we can eat a low carb diet that sometimes includes cocoa – and more to the point, know that our blood glucose will be happy?  I’m just so tickled with this discovery!

 

NATIONAL BLUEBERRIES MONTH

TL JULY IS NATIONAL BLUEBERRIES MONTH

Blueberries

Two blueberries lean together on a white napkin. They are the eyes of my grandmother, piercing me from the doorway in her small kitchen, gesturing that the ice cream is ready. Icy, freshly churned in the wooden bucket, we eat it together on the porch at dusk, and in the first, sloppy bite, is summer’s entirety. The long season sloshing around in my stomach, like a caged bird longing to be free.  – Diane Lockward

I like to have blueberry muffins in the morning once in a while with a cup of hot coffee.  Traditional recipes are about 30g of carbs per muffin.  I knew I had to find an alternative that was not so carb-rich.  This one seems to fit the bill.

Low Carb Blueberry Muffins
Regular size muffins are 7g carbohydrates each
INGREDIENTS:
1/2 C. coconut flour
1/4 C. Splenda
1 tsp. baking powder
1/4 tsp. salt
1/2 stick butter
6 large eggs
1/2 tsp. vanilla extract
1/2 C. blueberries
INSTRUCTIONS:
Preheat oven to 350 degrees.  In a large bowl, mix coconut flour, Splenda, baking powder and salt.  In another bowl, mix wet ingredients – eggs, butter and vanilla extract.  When well mixed, add wet ingredients into dry ingredients and mix well.  Add in blueberries.  You can use a regular 12 cup muffin pan or a 6 cup muffin pan for a larger muffin.  Scoop in batter until half filled.  Bake for 20-30 minutes or until toothpick comes out clean.
I’ve not used the 6 cup muffin pan because I’m happier with a smaller muffin.  Of course, trying to eat just one – well, let’s just say that’s a challenge.  😉