Low Carb Slow Cooker Crock Pot Gingerbread Cake | All Day I Dream About Food
All the best low carb keto recipes for a healthy lifestyle Slow Cooker Gingerbread Cake and World Diabetes Day Rich low carb, grain-free gingerbread cooked in your slow cooker or crock pot. Plus other diabetes-friendly recipes for World Diabetes Day. Today is a special day and special days deserve cake. No, its not anyones birthday or anniversary, at least not anybody I know. I am sure someone out there somewhere is celebrating a birthday or an anniversary, or possibly both. Many congratulations to them. Many happy returns of the day. However, this special day for me isnt exactly something you celebrate. Its more something you acknowledge and make note of and try to get other people to acknowledge and make note of. Because today is World Diabetes Day. And at the rate that diabetes is increasing in the world, this day iscertainly an occasion worth noting. So I ask you to take a moment, at least, and think about it. Think about diabetes, think about why its increasing at such an alarming rate and think about what you can do to help. Thats all I ask of you. All of November is actually Diabetes Awareness Month. Did you know that or did it get lost in the excitement of preparing for Thanksgiving? Even if you did not know that, I hope your Thanksgiving preparations include diabetes-friendly alternatives. What is diabetes-friendly is a matter of some controversy, but I stand firmly in the camp that it should be low carb and not raise anyones blood sugar much at all. I also stand firmly in the camp of thinking that everyone, even the non-diabetics, should be eating this food, lest they develop diabetes too. For the past two weeks, I have partnered with 8 great healthy food bloggers to bring you lower carb, healthier options on A Sweet Life Diabetes Magazine. And of course it c Continue reading >>
Gingerbread Cookies | Diabetic Living Online
3/4 cup white whole wheat flour or whole wheat flour In a large bowl, combine butter and vegetable oil spread; beat with an electric mixer on medium to high speed for 30 seconds. Add brown sugar, ginger, baking soda, cinnamon, salt, and cloves. Beat until well mixed, scraping side of bowl occasionally. Beat in molasses and egg. (Mixture will look curdled.) Add all-purpose flour and whole wheat flour, beating just until combined. Divide dough in half. Cover and chill the dough for 2 to 3 hours or until easy to handle. Preheat oven to 375 degrees F. Lightly grease cookie sheets or line with parchment paper; set aside. On a lightly floured surface, roll dough, half at a time, to 1/8-inch thickness. Using a 2- to 3-inch gingerbread person cookie cutter, cut out shapes; reroll scraps as necessary. Place cutouts 1 inch apart on prepared cookie sheets. Bake for 4 to 6 minutes or until edges are firm and centers are set. Cool on cookie sheets on wire racks for 1 minute. Transfer to wire racks; cool. Makes 36 (3-inch) cookies. Continue reading >>
Is Ginger Bad For Diabetics?
Raw ginger flavors many dishes, and you also find it pickled accompanying sushi. Ginger is a good option for people living with diabetes; it is low on the glycemic index -- it has a score of zero -- so eating it will not trigger a spike in your blood sugar. It provides other benefits to diabetics as well. Never take ginger to treat your disease or any complications associated with it until you consult your healthcare provider. Video of the Day High blood sugar levels may cause neuron damage in those with diabetes, but consuming ginger might mitigate that effect. A study on diabetic rats published in the April 2011 issue of "Food and Chemical Toxicology" indicates that ginger boosts antioxidants in the brain and maintains normal levels of malondialdehyde, a compound formed by fat metabolism. Researachers theorize that ginger may prove useful in preventing complications if you have diabetes, although human research is needed to confirm these findings. One complication of diabetes includes the development of cataracts, although ginger may help prevent this. Research available in the August 2010 edition of "Molecular Vision" notes that ginger fed to diabetic rats arrested the production of compounds that contribute to cataracts, which can delay the formation of this vision problem as well as slow its progression. While more research is needed to make sure this benefit of ginger correlates to humans, researchers believe that ginger's cataract-preventing actions should be explored as a potential therapy for diabetic cataracts. Diabetics suffering from sexual impotence may find adding ginger to their diet useful. Evidence featured in the October 2010 journal "Food and Chemical Toxicology" correlates the consumption of ginger with improved sperm quality and sexual organ health. Continue reading >>
Sugar Free Gingerbread Men - Gluten Free And Low Carb - Whole Food Recipe
This page may contain affiliate links. Any commissions earned will help my website to remain free forever. ( Full disclosure ). These sugar free gingerbread men are also gluten free, grain free and made with whole food ingredients. They are fun to make and fun to eat. They will help keep your children sugar free whilststill enjoying baking together.Read my top tips below, if youre hopeless at icing/frosting. The irony after naming these sugar free gingerbread men, is that I have just realised (now I have finished the graphics on all the images) that there are actually only twolittle gingerbread men in the photos. I wrotethis post in December, so maybe the cookies reflect my state of mind at this time of year. I do like the festive shapes of the angels, trees, hearts and stars. My sons did makesome trains and dinosaurs, but they never made their way into the shot (thecookiesdisappeared somehow). I just found these amazing #sugarfree gingerbread men. Fun to make, & made with #wholefood #realfood ingredients. Click To Tweet Why not make some cute little sugar free gingerbread men or festive shapes for Christmas gifts this year? I have some FREE printable gift tags for you on the low carb Christmas mince pies page. These sugar free gingerbread men would look beautiful wrapped in clear cellophane and ribbon . Simple, yet elegant. At Christmastime, it is almost impossible to keep the heavy sugar treats from the children, without them feeling like theyre missing out. Now you can make these super cute and super easy sugar free gingerbread men instead. These sugar free gingerbread men are a little tricky to roll out, especially if you are used to the gluten in wheat flour, but I have found rolling them between two sheets of baking parchment saves them from sticking to the kitch Continue reading >>
Gingerbread-pumpkin Yule Log Recipe - Eatingwell
Allow eggs to stand at room temperature for 30 minutes. Meanwhile, lightly coat a 15x10x1-inch baking pan with nonstick spray for baking. Line the bottom of the pan with waxed paper or parchment paper; coat with nonstick spray for baking. Set pan aside. In a small bowl, stir together flour, baking powder, pumpkin pie spice, and salt; set aside. Preheat oven to 375F. In a large bowl, beat eggs with an electric mixer on high speed for 5 minutes. Gradually add granulated sugar, beating until well mixed. Stir in pumpkin and molasses. Fold in flour mixture. Spread batter evenly into prepared pan. Bake about 15 minutes or until top springs back when lightly touched. Immediately loosen edges of cake from pan and turn cake out onto a towel sprinkled generously with powdered sugar. Slowly peel off waxed paper. Starting from a short side, roll up towel and cake into a spiral. Cool on a wire rack for 1 hour. Meanwhile, prepare pumpkin cream filling: In a medium bowl, combine pumpkin and ground ginger. Fold in thawed whipped topping. Unroll cake; remove towel. Spread cake with the filling to within 1 inch of edges. Roll up cake and filling into a spiral. Trim ends. Cover and chill for 2 to 48 hours before serving. To serve, place cake roll on a platter. If desired, garnish with rosemary sprigs and cranberries and sprinkle top with powdered sugar. Tips: Sugar Substitutes: Choose Splenda Sugar Blend for Baking. Follow package directions to use product amount equivalent to cup sugar. Nutrition Per Serving with Sugar Substitute: same as below, except 153 cal., 27 g carb.So To make ahead: Prepare as directed; cover and refrigerate for up to 48 hours. Continue reading >>
Sugar-free Gingerbread Cookies (low Carb, Paleo)
This sugar-free gingerbread cookies recipe uses just 5 ingredients plus a few spices. It's also low carb, paleo, and gluten-free. Continue Reading Sugar-free Gingerbread Cookies (Low Carb, Paleo) Thank you! Check your email for a confirmation link. Add [emailprotected] to your email contacts so that you don't miss it. Once you confirm, you'll receive a link to download the ebook! Sign up to get a FREE low carb recipes e-book, plus get access to subscriber exclusives! This post may contain affiliate links. I may earn a small commission from purchases made through them, at no additional cost to you, which helps keep this content free. ( Full disclosure ) Most people who know me know that I dont actually celebrate Christmas. But hey, thatdoesnt mean I cant makeChristmas cookies! Whats a more classic Christmas cookie than gingerbread men cookies, right? It should come as no surprise that I set out to make a sugar-free gingerbread cookies recipe. On that subject, I have a confession to make. This was my first attempt at not only sugar-free gingerbread cookies, but actually any shaped cookies. Who knew it was so much fun to use a cookie cutter?Dont worry, the recipe is still tried and true. I made a couple different versions of it to get it just right. With this particular sugar-free gingerbread cookie dough, it can bea bit of a challenge to transfer the cookies from my work surface to the parchment lined baking sheet. I highly recommend using an extra thin turner for this, which was a huge help. ( This one worked great!) If you accidentally smush your little gingerbread men, or their arms and legs fall off during transfer), dont worry. You can just reshape or reattach as needed once they are on the baking sheet. Worst case, just smash the dough together, roll it out, and tr Continue reading >>
Grain-free Paleo Gingerbread - Diabetic Recipes
Wherever I go, theres always that one person who will say well, so-and-so said that XYZ is not Paleo. And then I punch them in the face and run away. (And by run I mean hobble rapidly as I am still dealing with plantar issues so bad I could cry.) Part of the reason I eschew the word Paleo or Primal so often (I do use it for SEO reasons in recipe titles) is because I believe the label is losing credibility as the Paleo diet becomes a fad. I mean I just saw an article in a magazine about the new caveman diet with a picture of a lady holding up a raw steak. I mean, RILLY PEEPS? Will it die down eventually? Sure. And those that will remain will be the same ones of us who eat this way for health, longevity, performance, etc. and not to be skinny. Anyway, I have a point. I used blackstrap molasses in this recipe which Im sure many people might argue is not Paleo which the only sweeteners people seem to accept are maple syrup or honey. However, I did my research and Ive come to the conclusion that not only is it a better choice of sweetener for some Real Food recipes, its one of the only sweeteners that has some pretty incredible nutritional benefits. What exactly is it? Blackstrap molasses is just one type of molasses, the dark liquid that is the byproduct of the process of refining sugar cane into table sugar. Blackstrap molasses is made from the third boiling of the sugar syrup and is therefore the concentrated byproduct left over after the sugars sucrose has been crystallized. So in short molasses is concentrating the nutrients but not the sugars providing a surplus of nutrients needed to metabolize sugar and ounce-for-ounce moreminerals than perhaps any other food. Basically, its full of manganese, copper, iron, calcium, and potassium things that are hard to find even in Continue reading >>
Living With Diabetes Diabetic Recipes: Splenda Gingerbread Cake, Lavonna
1.Preheat oven to 350 degrees F. Spray Bundt pan with butter-flavored cooking spray. Set aside. 2.Pour applesauce, molasses, and vegetable oil into a large mixing bowl. Add eggs. Stir well. 3.Blend remaining dry ingredients in a separate bowl. Mix well. 4.Add dry ingredients to the applesauce mixture. Stir well. 5.Pour cake batter into prepared pan. Bake in preheated 350 degrees F oven 50 to 60 minutes, or until a toothpick inserted in the center comes out clean. Remove from oven. Cool cake in pan on a wire rack approximately 20 minutes. Invert cake onto serving plate. Serve warm or cool. Bake in preheated 350 degrees F oven 50 to 60 minutes, or until a toothpick inserted in the center comes out clean. Number of Servings: Number of servings: 18 slices, Serving Size: 1 slice Nutritional Analysis: Nutritional Information (per serving): Calories: 180, Calories from Fat: 45, Total Fat: 5g, Saturated Fat: 1g, Cholesterol: 35mg, Sodium: 240mg, Total Carbs: 30g, Dietary Fiber: 1g, Sugars: 13g, Protein: 3g Continue reading >>
Gingerbread | Diabetic Living Online
Frozen light whipped dessert topping, thawed (optional) Lightly coat an 8x8x2-inch baking pan with nonstick cooking spray; dust lightly with flour. Set aside. In a large mixing bowl combine the 1-1/2 cups flour, the sugar, ginger, cinnamon, baking powder, baking soda, and salt. Add the water, molasses, butter, and egg whites. Beat with an electric mixer on low to medium speed until combined. Beat on high speed for 2 minutes. Spread into prepared pan. Bake in a 350 degree F oven about 20 minutes or until a wooden toothpick inserted near the center comes out clean. Cool in the pan on a wire rack for 10 minutes. Remove cake from pan. Serve warm and, if desired, with dessert topping. Makes 9 servings. 160 cal, 3 pro, 28 carbo, 4 fat, 10 chol, 2 sat. fat, 1 fib, 9 sugar. Exch: 2 o carbo, 1 fat. 2 carb choices. *Sugar Substitutes: Choose from Splenda Sugar Blend for Baking or Equal Sugar Lite. Follow package directions to use amount equal to 1/4 cup sugar. PER SERVING: 170 cal., 4 g total fat (2 g sat. fat), 10 mg chol., 193 mg sodium, 30 g carb. (1 g fiber, 12 g sugars), 3 g pro. Continue reading >>
Chocolate Gingerbread Cookies
4 squares (1 ounce each) semisweet chocolate, melted and cooled Combine flour, cocoa, ginger, baking soda, cinnamon, salt, and pepper in medium bowl. Beat butter, brown sugar, granulated sugar, and shortening in large bowl with electric mixer at medium speed until creamy. Add chocolate; beat until blended. Add molasses and egg; beat until well blended. Gradually add flour mixture, beating until well blended. Divide dough in half. Shape each half into disc; wrap each disc tightly in plastic wrap. Refrigerate at least 1 hour. Preheat oven to 350F. Roll out 1 disc of dough between sheets of plastic wrap to 1/4-inch thickness. Cut out shapes with 5-inch cookie cutters; place cutouts on ungreased cookie sheets. Refrigerate at least 15 minutes. Repeat with remaining dough. Bake 8 to 10 minutes or until cookies are set. Cool on cookie sheets 5 minutes. Remove to wire racks to cool completely. Decorate with icing, if desired. Chewy Chocolate Gingerbread Drops: Decrease flour to 1 3/4 cups. Shape 1 1/2 teaspoonfuls of dough into balls. Place on ungreased cookie sheets. Flatten balls slightly. Do not refrigerate before baking. Bake as directed. Makes about 4 1/2 dozen cookies. Yield: About 2 dozen cookies. Serving size: 1 cookie. Calories: 59 calories, Carbohydrates: 8 g, Protein: 1 g, Fat: 3 g, Saturated Fat: 2 g, Cholesterol: 9 mg, Sodium: 20 mg, Fiber: 1 g Exchanges per serving: 1/2 Bread/Starch, 1/2 Fat. See more Desserts & Sweets Recipes for Diabetics Disclaimer Statements: Statements and opinions expressed on this Web site are those of the authors and not necessarily those of the publishers or advertisers. The information provided on this Web site should not be construed as medical instruction. Consult appropriate health-care professionals before taking action based on thi Continue reading >>
Gingerbread Cookies: Diabetes Forecast
Makes: 20 servings (40 cookies, 2 inches in diameter) Makes: 20 servings (40 cookies, 2 inches in diameter) Nonstick cooking spray or parchment paper nonhydrogenated buttery spread, such as Smart Balance Preheat the oven to 375 degrees. Coat 2 baking sheets with cooking spray or line with parchment paper. In a large bowl, cream the butter, buttery spread, and brown sugar blend. In another bowl, combine the flours, cinnamon, ginger, cloves, and baking soda. Add the dry mixture to the butter mixture and stir until blended. In a small bowl, combine the molasses with 2 Tbsp. of water. Add the molasses mixture to the dough and mix well. Add additional water to form a stiff but pliable dough. Cover the dough and refrigerate for 1/2 hour. Pinch tablespoon-sized portions of the dough, roll into balls, and place on the prepared baking sheet, 1 inch apart. Flatten each ball with the bottom of a glass. If desired, sprinkle with decorating sugar. Bake for 7 to 10 minutes, until lightly browned. Continue reading >>
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Diabetics Rejoice!: Gingerbread Cakes
cup Splenda granular (not baking blend) 1. In a 2-cup measuring cup, mix together the water and molasses. Microwave until very hot (if you do not have a microwave, boil the water first). Add baking soda and stir. Mixture will foam and bubble, so be certain your container is at least two cup capacity or it might bubble over. Allow to cool for about 25 minutes. Meanwhile, assemble the rest of the ingredients and bring to room temperature. 2. Preheat oven to 350-degrees. Spray a muffin pan with non-stick cooking spray; set aside. In a small bowl, sift together the flours, baking powder, salt and spices; set aside. 3. In a large mixing bowl, beat the softened butter until fluffy. Add Splenda and beat until creamed with the butter, about 2 minutes. Add egg and beat well. Alternately add the dry ingredients (in cup increments) with the molasses mixture and ginger ale, beginning and ending with the dry ingredients. Beat well after each addition, stopping to scrape down the sides of the bowl occasionally. 4. Measure cup into each muffin cup (do not overfill) and bake for 18-20 minutes until a toothpick comes out clean. Remove from oven and allow to cool in pan for about 12 minutes. (Cakes will be very delicate while hot. To prevent breakage, do not rush this step and try to remove from pan prematurely.) Carefully turn cakes out onto a wire rack and allow to cool. Allow to cool for another 15 minutes. Can be eaten warm or at room temperature. Serving suggestion (optional): To serve, top with a tablespoon of unsweetened applesauce with a sprinkle of cinnamon or real whipped cream laced with ginger and cinnamon. To make whipped topping, beat cup of whipping cream, 2 tablespoons Splenda, teaspoon ground ginger and teaspoon cinnamon until light and fluffy (do not overbeat). Serving Continue reading >>
Gingerbread Cookies | Everydaydiabeticrecipes.com
You must be logged in to add a private note. Login | Register We are adding the recipe to your Recipe Box. You must be logged in to add a recipe. Login | Register Studies have found that ginger provides a load of health benefits, including soothing unsettled tummies, reducing blood cholesterol, and a whole lot more. When you make these fun gingerbread cookies, you can sit back and enjoy all their benefits! In a medium bowl, cream together the butter, sugar, molasses, and egg. In another medium bowl, combine the flour, baking soda, ginger, and cinnamon. Gradually add to the butter mixture; mix until smooth. Refrigerate dough for 2 hours or overnight. Preheat the oven to 375 degrees F. Coat baking sheets with nonstick cooking spray. Roll out the dough onto a lightly floured surface to 1/8-inch thickness. Cut into your favorite shapes with cookie cutters and place on the baking sheets. Bake for 7 to 8 minutes, or until golden around the edges. Remove to a wire rack to cool completely. Continue reading >>
Gingerbread Cookies Diabetic Recipe
During the holiday season, make a promise to put yourself at the top of your list. As hard as youve worked to stay on course with managing your diabetes throughout the year, the holiday season has the potential to throw you off. If you enjoy baking, consider these delicious gingerbread cookies. Serving Size: 1 (4-inch) gingerbread cookie 3/4 cup unsalted butter, room temperature Mix together flour, baking soda, salt, ginger, cinnamon and allspice into a medium bowl. Set aside. Cream butter and SPLENDA Brown Sugar Blend in a large bowl until smooth. Beat in egg and egg yolk. Stir in dry ingredients and mix until dough forms. Shape dough into a disc, wrap, and refrigerate for 2 hours. Preheat the oven to 350 degrees F. Line a cookie sheet with parchment paper. Roll out dough to 1/4 inch thick on a lightly floured surface. Using a 4-inch cookie cutter, cut dough and place on cookie sheet. Bake for 15 to 18 minutes. Allow cookies to cool for 2 minutes, then remove from pan and let cool completely on rack. Continue reading >>
Diabetic Ginger Cake Recipes
I used this recipe for my baby's 1st-year birthday but it definitely works for adults as well. I paired it with my lite whipped frosting.Submitted by: K-SHIN CALORIES: 150.9 | FAT: 1.5g | PROTEIN: 3.2g | CARBS: 32.2g | FIBER: 1.7g Full ingredient & nutrition information of the Pumpkin Apple Harvest Cake Calories Full ingredient & nutrition information of the Strawberry Spinach Salad Calories Full ingredient & nutrition information of the Almond Strawberry Salad Calories This recipe is Diabetic friendlySubmitted by: ALICEG1018 CALORIES: 306.1 | FAT: 5.5g | PROTEIN: 34.9g | CARBS: 27.5g | FIBER: 3.8g Full ingredient & nutrition information of the Tuna Melt Calories Full ingredient & nutrition information of the microwave mug cake Calories You won't believe this - scoop the cake mixture into a mug, add water, and microwave for one minute. Instant, individual cake!!!Submitted by: SCHWINNER! CALORIES: 80.8 | FAT: 0.9g | PROTEIN: 1g | CARBS: 16.9g | FIBER: 0.3g Full ingredient & nutrition information of the 1-2-3 Microwave Cake (80 calories) Calories CALORIES: 181.5 | FAT: 5.1g | PROTEIN: 8.3g | CARBS: 29.7g | FIBER: 6.9g Full ingredient & nutrition information of the Spiced Banana Orange Smoothie Calories Orange Chicken with a Hint of GingerSubmitted by: DESIRENIGHT CALORIES: 229.2 | FAT: 7.4g | PROTEIN: 19.2g | CARBS: 24.2g | FIBER: 1.8g Full ingredient & nutrition information of the Orange Ginger Chicken Calories Show a friend or family member just how much you love them by baking them a super healthy cake for their birthday that has about 200 calories per slice!Submitted by: BLOGILATES CALORIES: 219.2 | FAT: 9.9g | PROTEIN: 10.3g | CARBS: 23.8g | FIBER: 5.6g Full ingredient & nutrition information of the Spicy Chocolate Pumpkin Cake Calories Easiest Cake Ever!!!Submitted Continue reading >>
