This past Saturday I was seized with the urge to bake. I get that way sometimes, but this was the sort of cooking frenzy that typically flares up during the holidays.
I made a diabetic-friendly chocolate pie. I love chocolate pie. About the only thing I love more is Derby pie, but perhaps someday I’ll find a diabetic-friendly version of that. In the meantime, this sugar-free chocolate pie recipe is lovely. The filling has a nicely rich chocolate taste, though unfortunately I was out of cornstarch and had to substitute almond flour, so it didn’t thicken up properly. I’ll do better next time.
Next up was sugar-free chocolate muffins. Have I mentioned I love chocolate? I love muffins as well, and as a diabetic they can be an easy way to indulge my love of baked goods. A muffin is a muffin, as opposed to a slice of homemade bread varying in thickness. I only had brown-sugar substitute, and I was a little worried about how they would turn out, but they came out beautifully. I only regret my husband can’t share them, since sugar substitutes disagree with him.
Finally I made homemade pizza for dinner, with a keto crust made with almond flour, two cheeses, and an egg. This may’ve been my biggest triumph of Saturday, since I’ve never made pizza crust before. I was worried at how the almond flour would affect the taste, but the overall flavor was of a cheese bread. The lack of a sugar substitute meant my husband could nibble on a piece and pronounce it tasty.
Cooking frenzies can be exhausting, but they’re also a great way for me to cope with diabetes.
Rachel
I'm a writer, a knitter/spinner/weaver, a young stroke survivor, and a type 2 diabetic.
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