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Nature’s Dessert Cookbook: Healthy, Delicious & Naturally Sweet Recipes Don’t want or can’t tolerate sugar alcohols and artificial sweeteners? This cookbook is for you! Every dessert is naturally sweetened with whole ingredients rich in fiber and protein, slowing sugar absorption and making them diabetic-friendly. It gathers your favorite recipes from the website—plus brand-new ones—all in one convenient place. Indulge in truly natural treats without compromise! |
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Diabetic Baked Goods: Everyday Bakes for Every Meal Diabetic cookbook designed to make healthy baking simple, accessible, and enjoyable. This collection of low-carb, high-fiber, and protein-rich recipes provides a reliable solution for those looking to enjoy diabetic bread and baked goods without blood sugar spikes. Every recipe includes a video tutorial, making it even easier to follow along and bake with confidence! |
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What Makes This Cookbook Different?
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Blueberry Pie
Ingredients:
- 300 g (10.6 oz) whole spelt flour
- 100 g (3.5 oz) light butter
- 60 g (2.1 oz) low-fat cheese
- 4 tbsp agave syrup
- 10 g (0.35 oz) baking powder
- A pinch of salt
- About 2 tbsp water (as needed)
- 250 g - 400 g (8.8 oz - 14.11 oz) blueberries
- ½ tsp cinnamon
Instructions
- In a bowl, mix the dry ingredients together. Add the butter, low-fat cheese, and just enough water to form a smooth dough.
- Divide the dough into two portions: ⅔ and ⅓. Wrap the larger portion in plastic wrap and place it in the fridge. Put the smaller portion in the freezer for 30-60 minutes.
- Preheat the oven to 180°C (356°F).
- Roll out the chilled dough evenly in a baking dish and prick it with a fork.
- Grate the frozen dough and mix it with the blueberries and cinnamon.
- Spread the mixture over the surface.
- Bake the pie for about 25-30 minutes.
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