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The Sugar Slide

Updated: Nov 11, 2021


I enjoyed creating the second part of the cat litter Halloween gruesome dessert recipe this week while watching the leaves start to change color. This recipe was fun but challenging. I’m diabetic because I have an addiction to sugar. I love the taste of it. When you’re making sweets, it can be challenging to make it sweet enough for friends and family that aren’t diabetic to enjoy while not sending you on a road trip down sugar lane.

Once you start eating foods that are sweet, a diabetic can easily fall into the trap of continuing to eat sweets until we’re sick or worse. To stop this sugar slide, I've taken to looking at alternative sugars. My go to sugar is stevia, but many people don’t like it. Some people are nervous about the way it is processed. Even more people don’t like the aftertaste. I hide this by adding an equal amount of sugar free vanilla extract. From time to time, I like to play with blue agave sugar; but it is quite expensive. I’ve also looked into morena sugar. It just means brown sugar in Spanish. The color is the key. It is less processed than regular white sugar. Finally there is my new favorite, coconut palm sugar.

It is a minimally processed sugar and plant based. From personal experience, I've found that it doesn't blow my blood sugar through the roof. Still each person's physical reaction to sugar is personal to each diabetic. Coconut palm sugar is only marginally better that cane sugar. It has more nutritional value with more trace elements in it than cane sugar. It also contains inulin, a substance that helps slow the absorption of the glucose into your blood stream. This is why it has a low glycemic index. It is better than regular sugar, but it's not better than avoiding sugar all together.

Source: Coconut Sugar - A Healthy Sugar Alternative Or A Big, Fat Lie?

Healthline 05/25/2018


No sweets! What is the fun in that? So here is another nice dessert option. Just remember to watch your serving size. Another smart habit is to make these treats occasionally.

Prep Time: 10 minutes Refrigeration Time: 6 hours Total Time: 6 hours 10 minutes

Total Servings: 15


Ingredients:

  • 2 cups crushed graham crackers

  • 1 cup melted butter

  • 1 cup sunflower butter

  • 1/4 cup coconut palm sugar

Toppings:

  • 1/4 cup maple almond oats

  • 1/4 tsp milled flax seed

- OR -

  • 2 oz. melted Ghirardelli 86% dark chocolate


Directions:


1.) Put the crushed graham crackers and coconut palm sugar in a mixing bowl and stir together.

2.) Add the melted butter and sunflower butter into the bowl and mix well.

3.) Press down into an ungreased 8X8 brownie pan.

4.) Refrigerate for 6 hours.

5.) Pull out and top with milled flax seed and maple almond oats and dark chocolate covered berries or drizzle with 2 ounces of melted 86% Ghirardelli dark chocolate.

I hope this recipe helps you win a most gruesome Halloween dessert contest too. Now I'll head out to working in my little green house to save some more of my plants before the first frosts of this year hits this area. If this recipe makes it's way into your house, please comment, like, share, and come back next week for more recipes, ideas, and tips. Subscribe to the website, if you would like weekly email reminders to add more recipes to your recipe book.



Disclaimer: This is not medical advice, but a compilation of research from medical sites. Make sure to see your doctor and have up to date lab work.



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