DIABETIC FRIENDLY RECIPES

With the 14^th of November being World Diabetic Day, Canderel would like to share with you a few diabetic friendly recipes.

Sugar-free banana muffins 

Ingredients

1 ½ cups Flour 

1 tsp Baking Powder 

1 tsp Baking Soda 

¾ cup Canderel Xylitol 

3 Bananas mashed 

1 Egg whipped

 ⅓ cup Vegetable Oil 

1 tsp Vanilla Extract

Instructions

1. Preheat your oven to 175℃ and prep your muffin pan for nonstick. 

In a mixing bowl, whisk together the flour, baking soda, and baking powder. Then stir in the Canderel Crunch with Sucralose. 

2. In a small bowl, combine together the mashed bananas, whipped egg, and the oil. Then stir in the vanilla extract. 
3. Add the dry ingredients from the first bowl to the mixing bowl and gently mix. Then stir in the egg. Do not over mix the ingredients when combining together the dry ingredients with the wet ingredients. Gently stir in the wet ingredients (banana mixture) with the dry ingredients in the mixing bowl until smooth. 
4. Bake your banana muffins for 20-25 minutes or until a toothpick comes out clean.

Pecan crescent cookies

Delicious Pecan Crescent Cookies 

INGREDIENTS

2 cups almond flour

1 cup finely chopped pecans

2 tbsp coconut flour

1/2 tsp baking powder

1/4 tsp salt

1/2 cup softened butter

2/3 cup Canderel Xylitol

1 large egg

1 tsp vanilla extract

METHOD

1. In a medium bowl, combine almond flour, pecans, coconut flour, baking powder, and salt.
2. In a large bowl, combine butter, Canderel xylitol, egg, and vanilla extract. Add almond flour mixture and beat until dough forms. Roll dough into 3/4-inch balls, then shape into crescents.
3. Place on baking sheets lined with parchment paper and bake at 165°C for 15-18 minutes, until lightly golden brown. Not only are they delicious, but with 4g total carbs per serving, you can indulge guilt-free! You can also top with a glaze or powdered Swerve sweetener.

Zero added sugar lemonade

Zero added sugar Lemonade 

Ingredients

½ cup Canderel Xylitol

1 cup Fresh squeezed Lemon Juice (bottled lemon juice may have sugar added to it) You will need 4-6 lemons juiced. 

Ice

2L Water / Sparkling water

Optional – lime juice 3-4 Tbsps., mint sprigs and/or sliced lemons for garnish.

Instructions

1. Start by squeezing the juice out of your lemons. 
2. Transfer the juice to a large pitcher. If adding lime juice to the recipe, do so now.
3. In another pitcher, the one you will serve or store your beverage in, place the amount of ice that you desire.
4. Pour the lemon juice over the ice and fill the pitcher with water, add Xylitol and stir until nicely mixed in. Garnish with lemons/mint if desired.

No-Bake Milk Tart Recipe

Ingredients

200g gluten-free biscuits (unsweetened)

50g unsalted butter

1.2L milk

½ tsp cinnamon

3 eggs

100g corn flour 

100g Canderel Xylitol 

½ tsp vanilla extract

Method

1. Grease a 23cm pie dish.
2. Crush the gluten-free biscuits to a fine crumb, add 50g melted butter and mix together. Press the biscuit mixture evenly into the pie dish. Place in fridge to cool whilst preparing the filling
3. Place the milk, cinnamon and 50g butter in a saucepan. Bring to a boil. Remove saucepan from the heat.
4. In a separate bowl, place the eggs, corn flour, Canderel xylitol and vanilla. Whisk well until no lumps remain. Mix a little of the warm milk mixture into the egg mixture beating well. Pour this into the rest of the milk mixture. Return to the heat and bring back to the boil whilst whisking. Continue until the filling has thickened. 

Pour into prepared biscuit base. Leave to cool. Refrigerate until set and ready to serve. serve. Sprinkle cinnamon over the milk tart just before serving.