Recipe to Make a Diabetic Friendly Apple Pecan Cake With Lots of Variations Included




Receiving a diagnoses of diabetes can throw one into turmoil about what to eat, how to cook, etc. I am a Type 2 diabetic for 4 years now and took care of and cooked for my mother after she had a massive stroke. My mother, a grandmother, and a grandfather were all type 2 diabetics. My ancestors struggled with diet and often ate food they hated while passing up the foods they loved. But most of all, they thought they had to skip dessert completely or have some bitter or tasteless substitution.



We now know that is not true. We can have small amounts of sugar, and we can make desserts healthier with sugar substitutes that actually taste like sugar, and by adding healthy nuts and substituting some whole grains for processed ones. This recipe for Apple Pecan Loaf Cakes is a perfect example of how that works. Through some trial and error, I came up with this recipe which is tasty, easy and versatile. I really believe it will become one of your favorites. I know it is one of mine.



APPLE PECAN LOAF CAKES
This is a recipe I came up with that you can easily adapt. At the end of the recipe, I will make some suggestions of ways you can adapt it to suit your tastes and needs. You really can use this recipe in a wide variety of ways, so make it a staple in your recipe collection.



4 1/2 cups peeled diced Granny Smith apples
1/2 cup granulated sugar
1/4 cup Splenda Brown Sugar Blend
1 cup Stevia (sugar substitute)
1 cup butter
2 eggs
1 1/2 cups whole-wheat flour
1 1/2 cups cake flour
2 teaspoons baking soda
1 1/4 teaspoon cinnamon
1/4 teaspoon salt
1 1/2 cups chopped pecans
1 teaspoon vanilla



Put the apples in a medium bowl and stir in the granulated sugar and the Splenda Brown Sugar Blend; set aside.



In a large mixing bowl, using an electric mixer on low speed, cream together the Stevia, butter, and eggs. When well combined, mix in the whole wheat flour until well blended.



Add the baking soda, cinnamon, and salt to the cake flour, stir to combine. Add half the cake flour mixture to the mixing bowl along with a cup of the apple mixture. Mix well and add the remaining cake flour and apples. Increase blender speed and mix until combined.



With a large silicone or rubber spatula, stir in the vanilla and pecans.



Spray 3 9-inch loaf pans with nonstick cooking spray and divided the batter evenly between the pans.



Bake at 325 degrees approximately 30 minutes or until a wooden toothpick inserted in the center comes out clean.



If desired, make a small amount of powdered sugar drizzle and drizzle a small amount over the top of each cake. Use drizzle to attach 5 or 6 whole pecans down the center of the cake as decoration, if desired.



Note: Drizzle is not required. Cakes are just as good without it but it does make them more decorative.



Variations:
Replace all or part of the apples with peeled, chopped pears.
Replace the pecans with chopped walnuts.
Add 1/4 cup of raisins to the batter with the nuts.
Not diabetic? Replace the artificial sugars with granulated sugar.
Omit the Splenda Brown Sugar Blend and replace it with an additional 1/4 cup of Stevia.
Replace 1/2 cup of the butter with unsweetened applesauce.
Substitute 1/4 teaspoon of cinnamon with 1/4 teaspoon of ground cloves.
Make in muffin tins for muffins or cupcakes.
Use YOUR imagination.



If you are diabetic or just trying to cut back on sugar, I really do believe this will become one of your favorite recipes.

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