Treats season is almost over (until February at least!) – thank goodness!
I know its a challenging season for anyone, but especially someone with Diabetes. I have done pretty good this season, only a few indulgences, but it took a lot of willpower, and is certainly not easy!
For those of you looking to bake something for New Years Eve parties, these swaps might help you 🙂
Mix into cookies, cakes, or any baked good. You will enjoy the nutty taste from this grain, and you will get about a 25% more filling protein, plus a dose of Iron!
Oat Bran –
Mix into muffins and brownies to achieve a moist, chewy texture. You’ll get a fiber called beta-glucan, which may help reduce heart disease risk by lowering LDL (bad) Cholesterol.
Mix into pancakes and crepes. The flavor lends these foods and earthy richness, plus you get Rutin, an antioxidant that may improve circulation.
Mix into homemade bread. Rye has a dense texture and a hint of tartness that pairs perfectly with Ham and swiss, and you’ll get a satisifying amount of fiber as well as plenty of muscle building protein!
Tapioca Starch –
Mix into recipes with bold flavors. Tapioca has a mild taste, which balances any bold flavors. This is perfect for those with wheat or gluten allergies.