HEALTHY DESSERT COOKBOOK
INDULGE IN HEALTHY DESSERT AND STAY THIN AND HEALTHY!
You can eat dessert and still be lean and healthy. Using gluten-free flour, and low-glycemic index sweeteners instead of sugar to sweeten all desserts is such a simple way to reduce weight gain caused by the excessive consumption of sweets.
If every bakery, cake maker, chocolate maker, and candy manufacturer used gluten-free flour and stevia or other low glycemic index natural sweeteners instead of sugar, then obesity would not be such a crushing problem. Dieting or dietary restrictions would not be necessary, and you could eat dessert at each meal if you really had a desire for it.
For cookies, cupcakes, donuts, muffins, pancakes, waffles, brownies, cakes, pies, and all other desserts and baked goods, you can substitute a few ingredients to make these desserts healthier and lower in calorie density. The two main ingredients to eliminate are white flour and white sugar, as both have high glycemic values, causing blood sugar control problems and weight gain.
You can replace wheat flour with coconut flour, quinoa flour, oat flour, spelt flour, kamut flour, rye flour, barley flour, or buckwheat flour. Coconut flour is a popular choice. It is high in fiber, low on the GI, and gluten-free. Oat flour is another popular choice. It tastes a lot like white flour but is much healthier. It’s lower on the GI and is a rich source of soluble fiber.
You can replace white sugar with low GI, natural sweeteners such as pure stevia, coconut palm sugar, sugarcane juice, Manuka honey, and sweet proteins (Brazzein, Thaumatin, Monelin, Curculin, Mabinlin, Miraculin, Pentadin). Not everyone reacts to these sugars the same way, even if they are low on the GI, so it’s best to buy a glucose meter and test your blood sugar before and after eating one of these sweeteners to see which works best for you.
The Healthy Dessert Cookbook contains 100 diabetic-safe, sugar-free, gluten-free healthy dessert recipes.
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INDULGE IN HEALTHY DESSERT AND STAY THIN AND HEALTHY!
You can eat dessert and still be lean and healthy. Using gluten-free flour, and low-glycemic index sweeteners instead of sugar to sweeten all desserts is such a simple way to reduce weight gain caused by the excessive consumption of sweets.
If every bakery, cake maker, chocolate maker, and candy manufacturer used gluten-free flour and stevia or other low glycemic index natural sweeteners instead of sugar, then obesity would not be such a crushing problem. Dieting or dietary restrictions would not be necessary, and you could eat dessert at each meal if you really had a desire for it.
For cookies, cupcakes, donuts, muffins, pancakes, waffles, brownies, cakes, pies, and all other desserts and baked goods, you can substitute a few ingredients to make these desserts healthier and lower in calorie density. The two main ingredients to eliminate are white flour and white sugar, as both have high glycemic values, causing blood sugar control problems and weight gain.
You can replace wheat flour with coconut flour, quinoa flour, oat flour, spelt flour, kamut flour, rye flour, barley flour, or buckwheat flour. Coconut flour is a popular choice. It is high in fiber, low on the GI, and gluten-free. Oat flour is another popular choice. It tastes a lot like white flour but is much healthier. It’s lower on the GI and is a rich source of soluble fiber.
You can replace white sugar with low GI, natural sweeteners such as pure stevia, coconut palm sugar, sugarcane juice, Manuka honey, and sweet proteins (Brazzein, Thaumatin, Monelin, Curculin, Mabinlin, Miraculin, Pentadin). Not everyone reacts to these sugars the same way, even if they are low on the GI, so it’s best to buy a glucose meter and test your blood sugar before and after eating one of these sweeteners to see which works best for you.
The Healthy Dessert Cookbook contains 100 diabetic-safe, sugar-free, gluten-free healthy dessert recipes.
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