Making foods more high fiber - another diabetic question

[harvestl]

I will soon be making some stout chocolate cupcakes for st. patty's day, and i want to make them diabetic-friendly. I don't have the recipe handy, but it's your basic cupcake recipe, just with beer and sour cream

Comments

[her_instrument]

Ground flax seeds might be an option as well.

[harvestl]

Do you add flax meal as just an extra ingredient? I plan on using it instead of eggs, but using extra for fiber should I add extra liquid at all, or just throw in some and call it good?

[morwensdoor]

Almond flour can be HECKA expensive, but if you have a Trader Joe's accessible to you, they sell almond meal for practically nothing. It's the same or close enough for me - I've used it in a variety of recipes and love it.

Also, if you only need a little bit of almond flour, you can use a coffee grinder* or a food processor/strong blender to grind it yourself!

*if you're going to use a coffee grinder, I recommend dedicating one to nuts/spices/etc, as coffee can really flavor foods. To clean a used grinder, run a few batches of uncooked rice through it + wash w/ soap + water.

[collette]

Besan (garbanzo bean flour) has a lot of protein. 20.6 grams per cup. I've subbed it in baked goods with really great results.

[collette]

Duh, just reread that again, and see you said fiber, not protein. Sorry, just coming down from a migraine, and I'm feeling a bit fuzzy.

It does have 9.9 g of fiber per cup, though.

[asmallplanet]

I use psyllium fibre/husk for just this reason. Adding it to foods has kept my blood sugar rises much more gentle on me. In the past, I've used it in baking, it helps bind baked goods, and now I'm using it to thicken watery sauces. It does absorb a lot of water and I have to drink a lot of water later as it seems to absorb more as it passes through me. It's great and I'm really glad I can use it as I'm allergic to oats.