As with the other recipes:
- No added sugar
- No refined grains
- No industrial bean/seed/vegetable oils
I used the occasion of this recipe to inaugurate a new 14-day continuous glucose monitor sensor:
With the new functionality (as predicted) of being iPhone only – no reader needed anymore:
Minimal impact on blood glucose level
As expected, there was a negligible impact on blood glucose when ingested as part of a low carbohydrate healthy fat thanksgiving meal.
Link to recipe (no endorsement implied)
Happy to entertain any questions/comments
3 Comments
Okay, good example why one shouldn’t start an experiment late in the evening.
We have Swerve, not Stevia. Swerve is cup-for-cup equivalent to sugar. Kitchen arithmetic:
Recipe calls for 1/2 cup stevia. That’s 24 teaspoons.
The conversion chart says 1 teaspoon stevia equals 1 cup of sugar.
By that logic, 1/2c stevia = 24 cups of sugar
My chef daughter (who doesn’t know substitutes) proposes that maybe there’s a “pre-inflated” version of stevia, cup-for-cup equivalent. (That’s the only thing that could make sense in a recipe that uses 1-1/4 cups of flour.
Advice, sensei?
I went with the assumption and replaced the word Stevia with the word Swerve. LE YUM!
I swear these are not the most gorgeous frosted muffins in history but they are absoLUTEly the most gorgeous ones I’ve ever made. And I just love the mental effect of making my own food from ingredients.
Thank you for curating a list of simple-enough stuff, with links to the source blogs so I can learn more on my own. Me so happy, as David Sedaris says.
Love it!