Fri December 7, 2012
Diabetic And Gluten-Free Friendly Cooking
Most of us try to at least somewhat manage our intake of sweets during the holiday season when so much of it is available but what about those who must watch their sugar intake year-round? We've covered food issues such as lactose intolerance, allergies and gluten intolerance before and now we turn our food show focus on those with diabetes. We'll look at the root causes of this condition, how food affects it and great alternative recipes for diabetics to use. We'll also take another look at gluten free cooking as well. It's a sugar free edition of Charlotte Talks.
Peter Reinhart - Chef on Assignment, Johnson and Wales University and Author of The Joy of Gluten-Free, Sugar-Free Baking
Mark Allison - Dean of Culinary Education, Johnson and Wales University
Dr. Michael Smith - Naturopathic Physician, Carolina Natural Health Center
- Chef Peter Reinhart will have a signing for his book The Joy of Gluten-Free, Sugar-Free Baking at the Barnes and Noble Bookfair Carolina Place Saturday, December 8th at 2pm. Details.
Pecan Sandies (Recipe from The Joy of Gluten-Free, Sugar-Free Baking)
Makes about 24 cookies
Sandies are a classic butter cookie with pecans - a delicious combination. This is one of Denene’s favorite recipes; she recommends making lots of these cookies and sharing them with everyone!
- 1 cup (4oz/113g) pecan flour
- 1 cup (3.5oz) pecans, chopped
- 1 cup almond flour
- 1 egg (1.74 oz)
- 1 cup Splenda or Stevia Extract in the Raw
- Or ½ cup New Roots Stevia Sugar
- ¾ cup (6 oz) salted butter or margarine melted
- ½ teaspoon baking soda
- 1 tablespoon vanilla extract ½ teaspoon salt
Position 2 oven racks in the middle of the oven. Preheat the oven to 350*F. Line 2 baking sheets with parchment paper or silicone mates, then lightly mist the surfaces with spray oil.
In a medium bowl, combine the pecan flour, almost flour, sweetener, baking soda, and salt and whisk until well mixed. Stir in the pecans. In a large bowl, whisk the egg, butter and vanilla together until thoroughly blended. Add the flour mixture and stir with a large spoon for 1 to 2 minutes to make a thick, sticky batter.
Drop the dough onto the prepared pans, using about 1 heaping tablespoon per cookie and spacing them 3 inches apart.
Bake for 9 minutes, then rotate the pans and switch racks and bake about 9 more minutes, until the cookies are golden brown and firm to the touch.
Immediately transfer the cookies to a wire rack and let cool for at least 10 minutes before serving.
Tangy Thai Melon with Shrimp
- 2 garlic cloves, crushed
- 1 Tablespoon organic honey
- 2 teaspoons nam pla (Thai fish sauce)
- 1 tablespoon grated lemon zest
- juice of 2 limes
- 2 Thai red chilies, finely diced
- 6oz cooked and shelled shrimp
- 2oz unsalted roasted almonds, lightly chopped
- 1 Cantaloupe melon, peeled and chopped into 1inch dice
- 2 tablespoons chopped cilantro
- 1 tablespoon chopped mint leaves
1. In a large bowl, combine the garlic, honey, nam pla, lemon zest, lime zest and chilies.
2. Fold in the shrimp and almonds, add the melon and stir to combine.
3. Sprinkle over chopped cilantro and mint and stir in, serve.