March 13th, 2010

Making foods more high fiber - another diabetic question

I will soon be making some stout chocolate cupcakes for st. patty's day, and i want to make them diabetic-friendly. I don't have the recipe handy, but it's your basic cupcake recipe, just with beer and sour cream.

I talked to my diabetic friend more in depth, and she says that more than sugar, she has to look at carbs as a whole. But, if something is really high in carbs, but also really high in fiber, it's fine. she can subtract the grams of fiber from the grams of carbs, basically.

so i was wondering how to make baked goods higher in fiber. i read the only other post on here i could find about high fiber, and it suggested oat bran. i have some oat bran hot cereal (red mill or whatever it's called - that company that makes all different kinds of flour and such). could i just do part that, part regular flour?

Bastardized Chakalaka

This started out as chakalaka, but I kept adding more stuff. It turned out so good.

2 small green capsicum [peppers]
3 medium carrots
1 cup green onions
curry powder to taste
garlic to taste
1-2 tablespoon grapeseed oil
150g tofu, smoked or marinated, something with flavour
small handful of snowpea sprouts, alfalfa, and beansprouts

Chop everything up as finely as possible. I used the chopping attachment that came with my blender to do it all in 5 seconds.
Throw it all in a fry pan and cook for about five to ten minutes, stirring often.