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Vegan diabetic friendly dessert

topic posted Sun, February 18, 2007 - 12:35 PM by  Cali
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I work at a restaurant that is trying to be vegetarian, vegan, and diabetic friendly. The baker and I were talking about how we use splenda in order to be diabetic friendly, when I remembered how splenda is made from white sugar, and how white sugar is processed in bone char, making splenda non vegan.
I'm wondering if anyone has any great dessert recipes (cakes, pies, vegan cheesecakes, muffins, cookies, biscotti) that are vegan but don't have a lot of sugar in them. Using a lot of maple syrup would be a second choice because my boss is cheap (you know business people)
Thank you!
Calondra
posted by:
Cali
Canada
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  • Re: Vegan diabetic friendly dessert

    Sun, February 18, 2007 - 8:45 PM
    I'm very sceptical about the statement that Splenda (which is the brand name for the chemical Scralose) is made from sugar which has been purified with bone char.

    Sucralose (Splenda) is made from the "sugar" *sucrose" ... and I don't believe there is any need to filter sugar with bone char to create the Sucralose.

    Regarding the Veganicity of Splenda, the company states the following ...
    ===============================================================================
    We have now received the following response from our Head Office:

    Splenda® Granular does not contain ingredients of animal origin, and is suitable for both vegans and vegetarians. However, Splenda® Tablets contain lactose which is indicated on the label. Lactose is a milk sugar, obtained as a by-product of cheese making. The tablets are NOT suitable for vegans or vegetarians.

    We hope that this has answered your queries.

    Assuring you of our best attention.


    Yours sincerely

    Splenda® Information Service
  • Re: Vegan diabetic friendly dessert

    Sun, February 18, 2007 - 8:55 PM
    You probably use the pure liquid Sucralose at the bakery?

    That is only available for commercial usage, except for a couple of web sites which gained access to sell it to the public.

    I've bought it at Sweetzfree.com [ sweetzfree.com ]

    btw: The "zero-calorie" packets from the store really contain 4 calories per packet! The 4 calories are not from the Sucralose, but rather it is from the carbohydrate filler used to "carry" the extremely tiny amount of Sucralose in each packet.

    The pure liquid form *really* has zero calories.
    • Re: Vegan diabetic friendly dessert

      Mon, February 19, 2007 - 3:17 PM
      We use powder Splenda…I could be wrong assuming that the sugar Splenda is made from is refined in bone char, but as a vegan I know I have to be extremely careful. From what I know about how most sugar is refined, and how Splenda is made from sugar, it made sense in my head that Splenda could be non vegan. I only find it a little reassuring that Splenda's head office has said Splenda is suitable for vegans, because the excerpt did not say "the sugar Splenda is made from is not refined in bone char".
      The reason we use Splenda and not Stevia is because Splenda is supposed to be the best for people with diabetes.
  • Re: Vegan diabetic friendly dessert

    Mon, February 19, 2007 - 9:17 AM
    What about Stevia? It's super sweet, and its a plant. You can get it in it's dried green form wherever herbs are sold, or concentrated powder, or concentrated liquid probably in a natural foods store. Stevia is extremely sweet, so you would use much less than a recipe called for, in other words you cannot just substitute 1 cup of stevia for 1 cup of sugar. (it might be something like a teaspoon to a cup). I'm not sure of the diabetic factor. But I use stevia when baking for kids.

    Peace
    • Re: Vegan diabetic friendly dessert

      Sat, February 24, 2007 - 1:36 PM
      Stevia, does not effect blood sugar, which is perfect for diabetics. It is very strong!!!!! Only a little is needed in baking, must look up amounts. Also, cinammon is a great promoter of insulin, thus for diabetics it is a great additive and is usually in many vegan sweets. You can also buy Stevia in tincture form which is a bit easier to regulate the amounts, goes far and when you bake it the alcohol is burned off.

      Other yummie sweetners are blue agave syrup, rice syrup, succanant, and molasses, these are all vegan friendly and yummie yummie, these however do affect sugar levels in body.
  • Re: Vegan diabetic friendly dessert

    Thu, February 22, 2007 - 4:25 PM
    What about the liquid sugar they make from catus blooms? i use it in baking because its low cal and low-G. It has a very nice flavor. Bit expensive, but not too bad I think. Might be cheaper in bulk?
    • Unsu...
       

      Re: Vegan diabetic friendly dessert

      Fri, February 23, 2007 - 9:36 AM
      liquid sugar made from cactus: agave nectar.
      not sure if it is acceptable for diabetics...it does have a lower index than honey or maple syrup...but I think its stilll pretty high.

      how about giving up the most dangerous of all sugars: lactose
      • Re: Vegan diabetic friendly dessert

        Fri, February 23, 2007 - 1:01 PM
        Agave syrup is 90% fructuse.

        Fructose does has a lower Glycemic Index than sucrose (less effect on blood sugar than sucrose), but it's still a sugar and should be used carefully by anyone monitoring their blood sugar...
        • Unsu...
           

          Re: Vegan diabetic friendly dessert

          Fri, February 23, 2007 - 2:18 PM
          Thanks Pacifica, thta's what I thought about agave, it's still pretty sweet (at elast it tastes sweet to me)
          the most dangerous suagr to avoid for diabetics (and in fact the cause of type 2 Diabetes and possibly even type 1 Diabetes(but from the womb)) is lactose.
          if lactose (the sugar in milk and all other dairy products) is removed from your diet your diabetes may all but go away and then you won't need to worry about the glycemic index of foods at all...well you may still need to watch your sugar intake (as we all do) but not to the extreme of a diabetic.

          check out: www.rawfor30days.com/
          sure raw foods are much better for diabetics or anyone with liver or kidney problems but the main reason why the participants could get off their insulin after 2 weeks and have normal blood levels after 30 days (while off the insulin) is the removal of dairy products.

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