studentmum
Member
Hi All,
My niece is a diabetic celiac, she is only 9 and misses out on a lot of things friends have, I would love to make her a very yummy special cake but haven't done much homework so was wondering if anyone else in the same situation has worked out the nutritional values of some of the gluten free cakes so I cake make a low GI one.
Thanks
Sarah :)
elissajeanette
Member
If you replace agave with coconut palm sugar it's lower GI, or if you make the gingerbread with a pinch of stevia mixed with coconut oil as the sweetener it's low GI and delicious... banana anything will be much higher GI, and will likely spike the blood sugar (particularly if you add any agave or other sweetener). Chocolate mousse could be done:
1 ripe avocado
3 -5 tablespoons (taste as you go) cocoa powder
4 soaked medjool dated + soaking water
blend all ingredients in a mini whizz (normal sized blenders tend to be too big, but food processor might work.
Serve.
Yum...
Stevia helps to rebuild the pancreas, so it is the ideal sweetener for diabetics, but it's difficult to use.
vyvyan
Member
Palm sugar/Agave have the same GI. I usually mix 50/50 - maybe around 30 GI according to claims (haven't tested on myself though). Be careful since Palm Sugar burns easily in recipes - its less forgiving than agave.
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