The Diabetic Pastry Chef: Because Everyone Deserves Sweets! by Stacey Harris

The Diabetic Pastry Chef:  Because Everyone Deserves Sweets!
Stacey Harris
Pelican Publishing (2010)
ISBN 9781589807471
Reviewed by Irene Watson for Reader Views (02/10)

 

Being a diabetic I am always looking for recipes that I can use, either with a few adjustments or as is.  And, as diabetics know, pastries can be a challenge.  I was pleased to review “The Diabetic Pastry Chef” by Stacey Harris and try out recipes where I didn’t have to make adjustments.

The most appreciated aspect of Harris’ cookbook is the “Nutrition Facts” chart.  There is no guessing, it’s all there.

As a reviewer of a cookbook I am asked to try out three recipes.  On the first glance through the book I stopped at “Sugarless Cookies.”   Needing to be aware of the carbs, I was pleased to see there were only 15 grams each so I tested them.  Using SplendaÒ as a sweetener as well as dates, apples and raisins, these little morsels ended up being a real treat.  Harris indicates that SplendaÒ is an option and I personally don’t think it’s necessary.  The cookies would have been sweet enough just with the added fruit.

The second recipe I tried was “Dark Bran Muffins” and indeed they were dark.  The ½ cup molasses and 1 cup raisins were enough sweetness.  The muffins were rich and moist from the yogurt.  I must say, this recipe is better than the one I had been using.

To my surprise I was able to make the “Healthy Carrot Cake” with only 201 calories and 32 grams of carbs.  The applesauce gave the cake the heaviness carrot cakes need, and the chopped pecans and raisins were the necessary ingredients to make it compete with the best-of-the-best carrot cakes.  We really liked it.

In the beginning of the cookbook, Harris talks about diabetes, the types, and many tips for managing it. Her tips are well-researched and up to date.  For example, she suggests substituting coconut flour for some of the wheat flour; if using the coconut flour completely, add extra eggs. Coconut flour has just recently made it into the market and is much appreciated by those with diabetes and food sensitiveness because it is low-carb and gluten-free, yet high in fiber.

My kudos and gratitude go to Stacey Harris.  Her “The Diabetic Pastry Chef” gives us ways to enjoy the sweetness, yet not be concerned about raising our blood sugar.  However, that said, we still have to take responsibility on how much of these sweets we eat even though they may be low-carb and low-fat.  I highly recommend this book, not only to diabetics but to those that are concerned about the high sugars and fats in normal recipes.


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