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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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Colorful Carrot and Leek Braid
Ingredients:
- 280 g (9.88 oz) whole grain spelt flour
- 10 g (0.35 oz) baking powder
- ½ teaspoon salt
- About 100 g (3.53 oz) thinly sliced leek
- About 100 g (3.53 oz) grated carrot
- 200 ml (6.76 fl oz) yogurt
- 70 g (2.47 oz) reduced-fat butter
- 2 tablespoons breadcrumbs
- Sharp flour for sprinkling
- Olive oil for brushing
Instructions
Preheat the oven to 190°C/374°F.
Lightly oil a baking pan, preferably a bread pan, and line it with parchment paper.
Wash and thinly slice the leek.
Wash, peel, and grate the carrot.
Mix the dry ingredients: flour, baking powder, salt, and breadcrumbs.
Mix chopped leeks and grated carrots, then mix them with the dry ingredients.
Add the yogurt and butter. Mix and crumble the butter into the flour.
Knead the mixture into a soft dough by hand.
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On a lightly floured surface, knead the dough a bit more and shape it into a roll. Cut it into three equal parts.
Roll each part by hand so that their length is slightly longer than the length of the baking pan.
Join the ends of each part and form a braid.
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Tuck the ends of the braid slightly underneath it.
Transfer the braid to the baking tin and brush it lightly with olive oil.
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Bake the braid at 190°C/374°F for about 35 minutes until it turns a nice golden-yellow color.
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