Diabetic / Low carb patients always find it very difficult to find sweeteners that are palatable and almost the same as sugar. I have done some investigation about the matter and can safely advise as a Food Scientist on the following sweeteners with correlation between omitting sugar in recipes. But keep in mind that portion control must be adhered to for keeping this baked product to be still low GI and per serving safe for consumption without spiking the blood sugar levels.
Liquid Natreen: 8 drops = 5 g white sugar
Tantalize: 4 drops = 5 g white sugar
10 g Canderal with sukralose = 100 g white sugar
I am of the opinion that Xylitol is not advisable to use in baking, due to feedback from my readers complaining of gastric problems, flatulence and in worse case diarrhea. Use on your own discretion.
Ingredients for Diabetic Hi-Fibre bran rusks
420 g whole wheat flour or brown bread flour
280 g cake flour
90 g digestive bran
130 g wheat-bix, oats or all bran flakes
40 ml baking powder
5 ml bicarbonate of soda
150 g lite margarine, melted
5-10 ml stevia of swerve
or 120g erythritol powder as sweetener
500 ml low fat or fat free yogurt or kefir (dont substitute with double thick yogurt, the batter will become too dry)
2 eggs
2.5 ml salt (optional if sodium intake is limited, it can be left out)
Method for Diabetic Hi-Fibre bran rusks
Preheat oven o 180 ℃ and prepare a baking sheet 30 cm x 20 cm or alternatively two loaf tins.
Mix together flours, bran, cereal and raising agents.
Melt (not boil) the margarine, sweetener and sit to cool. Add to the melted margarine, the yogurt and eggs.
Mix dry and wet ingredients together and don’t over mix. Press into pan and precut for flat sheeted pan and loaf tins, need no cutting.
Bake for 35-45 minutes at 180℃. Rest 10 min and turn out and cool before cutting.
Dry at 90 ℃ for 5 hours with the oven door slightly open with a wooden spoon inserted to keep open.
Yield: 50 rusks
Nutritional info per rusk:
450 kj
12.4 g carbohydrates
5 g proteins
2 g fat
GI is low at 60
Source: Annelien Pienaar 2019, www.annelienpienaar.co.za
6 Replies to “Diabetic Hi-Fibre bran rusks”
cjbotha
Middag, kan ek pekanneute by voeg? By Diabetic Hi-Fibre bran rusks?
Annelien
Hallo jy kan maar dan moet jy ook weet dat die carb en vet telling effe gaan verhoog.
marlene27j
My skoonma kry nerens liquid Natreen nie – weet jy asb waar mens dit kan kry?
Annelien
Hallo Marlene, loer gerus by Dischem. Onlangs daar raak geloop. Ek sal wel vir jou probeer navraag doen by Nestle of hul nog gaan invoer of nie. Groete Annelien
Mariëtte Ligthart
Hallo Annelien. 🙂 Watter fees om op jou webtuiste ingeskryf te wees. Dankie vir jou harde werk en die ongelooflike waardevolle inligting waarin ons kan deel.
My vraag: Ek kan die “digestive bran” nêrens kry nie. Weet jy waar ‘n mens dit kan opspoor of is dit maar skaars? Kan ‘n mens dit met “psyllium husk” vervang? En indien ‘n mens wel die “digestive bran” met “psyllium husk” kan vervang, sou 90g dan steeds 90g wees of hoe bepaal ek dan die hoeveelheid van die “psyllium husk”?
Baie dankie en alles van die beste!
Mariëtte
Annelien
Hallo Mariette, dakie dat jy die saak ondersteun. Goed semels is by bakkerswinkels beskikbaar. Nee spyllium husk is ‘n verdikker en mimiek ook gluten en al die beskuit soos klippe laat uit kom. Groete Annelien