I'm excited to announce the winner of the signed copy of Pretty in Patchwork Doll Quilts by Cathy Gaubert! Congratulations to Jo Ann, who left comment #28.
I am on pins and needles waiting to see this book. Thanks for the opportunity to win a copy!
I hope you love the book as much as I do Jo Ann!
Can you believe that Thanksgiving is only a week and a half away!? I am really excited for the holiday this year. Completely not ready of course, but it always seems to come together anyway, doesn't it? :)
I'm thinking of trying to reduce sugar a bit though this year and was thinking of trying to bake a sugar free pie. Has anyone had any luck with baking/cooking and sugar substitutes not tasting all 'chemically'? I tried using Splenda last year in a cranberry relish and had to throw it out it was so icky. I wonder if it was because the relish isn't cooked and the Splenda needs to be cooked to not taste weird... But would like to give it another go and try the cranberry relish and perhaps a pie with something other than sugar. Wonder if Stevia is the way to go? Any reccos would be great. One of my guests has diabetes so would like to be able to make all of my sugar-y dishes without sugar...Suggestions anyone?
10 comments:
I bake sugar free pies fairly often because my dad has gout & can't eat sugar. Pie crust: look up the sugar free pate brise recipe from the Tartine cookbook. It's my go-to.
Filling: I like sugar free peach pies the best, but you can also do apple, pear, etc.
1. peel & quarter fruit
2. melt about a half stick of butter in a pan on the stove
3. add fruit
4. add a bunch of spices- giner, cinnamon, etc. add more than you think you would use bc the spices and butter are going to take the place of the sugar you might normally add. for peaches i do ginger, cinnamon and allspice. For apple, ginger, allspice, nutmeg, cloves or cardmon and cinnamon
5. cook on stovetop until fruit is partially cooked
6. get a small bit of hot water and stir in some tapioca beads
7. add tapioca to fruit filling and cook for a few minutes
8. pour into partially blind baked pie crust
9. add pie's top crust
10. bake and enjoy!
You might give this blog a try: http://simplysugarandglutenfree.com/
There are a lot of folks eliminating refined sugar, and natural sweeteners are way better than chemicals!
A coworker of mine doesn't eat sugar often and uses Stevia instead. So, it's a second recommendation for that. But that recipe in the first comment sounds worth trying!
What about using sultanas or prunes to sweeten the pie? I do this when I make cakes for my baby (who's weaning and does not get added sugar in his food) and it works really well.
I've used splenda in apple pies for my other half who is a type one diabetic and he said it worked fine. Not heard of Stevia
There's a new sugar substitute called Lakanto. Haven't tried it yet, but it's supposed to be safer than all the other ones out there. Seems to be sold out most everywhere except for individual packets. I've read that stevia doesn't translate well to baked goods, only in drinks. Check out this site and see what you think:http://www.sarayahealth.com/?gclid=CL6F6Pq-tqwCFZJS7AodLDxJHg
Good to hear you are avoiding sugar. It's a tough one to kick, but I feel so much better when I don't touch the stuff. I steer well clear of artificial sweeteners for health reasons. Stevia is a good substitute although I've never baked anything with it, yet. This lady has lots of suag-free recipes. Even a PDF downloadable book about quitting sugar plus recipes. http://www.sarahwilson.com.au/
My mom's apple pie recipe is naturally sugar free. Basically, make sure you're using a sweet (ie, not granny smith) apple that holds up well to baking, and follow your regular pie recipe, minus the sugar. Bonus? No need for artificial sweeteners, which are bleh. :)
So many good ideas for cutting sugar. Thanks everyone!!
I was reading this post just before I hopped over to your blog.
http://homeshalom.blogspot.com/2011/11/pecan-pie-without-cornsyrup.html
I don't know if these alternatives solve your dilemna or not, but it's worth a shot.
Post a Comment