Diabetic friendly pear raspberry loaf
This week we share a recipe from one of favourite bloggers, Nikki Wallis of T1 Friendly Foodie. Nikki writes:
This recipe has become one of my favourites and between me, my husband and my kids (who mind you don’t have diabetes), it doesn’t last long, because everyone loves it!
The texture and flavour of this cake is hard to describe, other than to say it is literally like Spring on a plate. I call it my Spring Cake.
The lemon zest, fresh raspberries and coconut, give this cake an amazing burst of flavour!
And raspberries are such a great fruit if you have diabetes.
At only about 12g of carbs per 100g, raspberries are a really great way to enjoy fruit without the need to load up on lots of insulin. Raspberries, like most other berries, also have a low Glycemic Index, at only 26.
A Glycemic Index is the rating given to foods according to their carbohydrate and impact on Blood Glucose Levels (BGL). Low GI foods are rated at 55 or lower. High GI foods are rated at 70 or higher.
Click here to read the recipe.
Here's a diabetic-friendly lemon cake recipe that uses ingredients with a lower glycemic index and reduced added sugars. Keep in mind that individual dietary needs can vary, so it's always a good idea to consult with a healthcare professional or registered dietitian before making any significant changes to your diet.
Diabetic-Friendly Lemon Cake:
Ingredients:
- 1 ½ cups almond flour
- ½ cup coconut flour
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ¼ teaspoon salt
- 3 eggs
- ¼ cup unsweetened applesauce
- ¼ cup plain Greek yogurt (low-fat or non-fat)
- ¼ cup olive oil or melted coconut oil
- ½ cup unsweetened almond milk (or any preferred milk)
- Zest of 1 lemon
- Juice of 1 lemon
- 1 teaspoon vanilla extract
- ¼ cup natural sweetener (such as stevia, erythritol, or monk fruit), adjust to taste
Instructions:
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Preheat the oven to 350°F (175°C). Grease and line a cake pan with parchment paper.
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In a bowl, whisk together almond flour, coconut flour, baking powder, baking soda, and salt. Set aside.
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In another bowl, beat the eggs. Add applesauce, Greek yogurt, olive oil, almond milk, lemon zest, lemon juice, and vanilla extract. Mix well.
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Gradually add the dry ingredient mixture to the wet ingredients, mixing until a smooth batter forms.
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Taste the batter and add the natural sweetener, adjusting the amount to your desired level of sweetness.
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Pour the batter into the prepared cake pan and smooth the top.
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Bake in the preheated oven for about 25-30 minutes, or until a toothpick inserted into the center comes out clean.
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Remove the cake from the oven and allow it to cool in the pan for 10 minutes. Then, transfer the cake to a wire rack to cool completely.
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Once the cake is completely cool, you can optionally dust the top with a small amount of powdered erythritol or a drizzle of a lemon glaze made from lemon juice and a natural sweetener.
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Slice and serve the diabetic-friendly lemon cake.
Enjoy your delicious and diabetes-friendly lemon cake! Remember to monitor your blood sugar levels and portion sizes when enjoying treats, even those made with lower glycemic index ingredients.