Happy New Year guys! 2018 was quite a year! Hope 2019 is amazing for you all!
2018 had SO many highs and lows. On the plus side the highs were finding and buying our baking school a mixed use property which is REALLY hard to find here in Central East Austin (and when you do it’s super expensive), I still pinch my arm that I found this UNICORN property and that it’s in a great neighborhood and it was affordable. Now we need to remodel and get a commercial permit. I am blessed to have met the right people. It does take a village to create the first healthy baking school in the world.
We also celebrated our 5 year wedding anniversary in NYC which was awesome!!!
On the low side: I was diagnosed with pre diabetes. As many of you know I have had hypoglycemia for 27 years but in November I had a messenger come on the form of a lovely student who has diabetes and works for One Drop a wonderful company that created a very cool glucometer that my student so kindly sent me as a present. So when it arrived I pinched my finger and tested my fasting blood sugar and it came out to 186 I was horrified to say the least because I had never crossed the 100 line. So basically in 6 months I had become pre diabetic. My A1C (A1C is a blood test that reflects your average blood glucose levels over the past 3 months. TheA1C test is sometimes called the hemoglobin A1C, HbA1c, glycated hemoglobin, or glycohemoglobin test. Hemoglobin is the part of a red blood cell that carries oxygen to the cells.) was 6.3 (a diabetic’s is 6.5 an above). So I rushed of to the doctor and had more blood work done and was diagnosed as pre diabetic. Word of advice here: after going to a specialist in diabetes most doctors will tell you the “normal” range as if this is the ideal or the ok place to be, be ware it’s not. I am still working on lowering my numbers and pinch my finger every day. It has been challenging to control and lower my blood sugar because: 1. I am a healthy pastry chef 2. I do a LOT of recipe development and taste many recipes 3. I have a sweet tooth (more than I would like to acknowledge). 3. I am a HUGE foodie and savor the world.
What has helped me lower my blood sugar is: 1. Sleeping 8 hours 2. Eating a plant based keto diet (5 cups veggies/ mostly greens) reducing carbs a lot and not eating after 6 pm 3. walking 10,000 steps every day 4. No added sugars
Hope these tips help you as I do get a lot of messages from diabetic and pre diabetic and hypoglycemics.
So here is a recipe I love and so many of you have asked me for. It’s not KETO but paleo and here is my perspective: eat clean and if you are going to have a dessert make it paleo or keto.
- 2 large eggs I love and use Vital Farms organic and pasture raised
- ½ teaspoon vanilla
- 1 cup sweet potato puree (roast a medium large potato with skin until soft/ peel and blend)
- ⅓ cup maple syrup
- ½ cup refined coconut oil, melted or avocado oil
- ¼ cup coconut sugar
- ½ cup arrowroot (60 gr)
- 1 cup (110 gr) almond flour (always scale for best results)
- 58 gr cassava flour
- ½ teaspoon Himalayan pink sea salt
- 1 teaspoon baking soda I used and love Bobs Red Mill (at high altitude use ½ teaspoon)
- ½ teaspoon Ceylon cinnamon
- ½ teaspoon pumpkin pie spice
- Pecan muscovado crumble:
- 50 gr chopped pecan halves
- 12 gr grass fed butter such as Kerry Gold
- 12 gr Light or dark moscovado sugar
- Maldon Salt to taste (aprox ¼ teaspoon)
- Mix all ingredients
- ½ cup 70 % Chocolate chunks such as Guittard, Valrhona
- Pre heat oven to 350 F, grease and line a large loaf pan (or 3 small loaf pans) with paper. In a large bowl: whisk all the wet ingredients: sweet potato, oil, maple syrup, coconut sugar: mix with a whisk. In another bowl: sift all the dry ingredients: flours, salt and baking soda. Add to wet ingredients and use a plastic spatula to finish mixing. Pour batter into prepared pan. Sprinkle pecan moscovado crumble on top.
- Bake for aprox 50 mins or until a toothpick comes out clean. You may need to lower the baking temperature to 340 F so it doesn’t over brown. Towards the end of baking add the chocolate chunks. Let cool, un mold. Cool completely and cut with a serrated knife.
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hola me encanta seguirte pero hay recetas que solo vienen en ingles y la nos e si se adapten a mexico
Hola Diana,
No entendí. Adaptadas a México? En cuanto a qué ingredientes? Técnica? Mis recetas solo estarán en inglés (no puedo traducir).
Si abres mi página web en CHROME te traduce todo.
Hola, para la altura de CDMX debemos hacer algún ajuste en los ingredientes?
Hola Rocio, ya esta indicado en la receta.
Algun sustituto para el arruzrruz?
Hola Alicia, la verdad que te sugiero APEGARTE a la receta para obtener resultados iguales. Fécula de tapioca es lo más parecido. Saludos
se ve muy rica esta receta. y
mil gracias Carmen! Abrazos