Tuesday, January 4, 2011

Totally irrelevant

I think I'm going to order myself another T-shirt, saying: Yes, I'm allowed to have sugar!

In 1994, there was a new understanding on how diabetes should be treated. Scientists figured out that all carbohydrates eaten become glucose in our body. That same body doesn't make any difference in the source those carbs come from. So whether the carbs come from candy, bread, rice, potatoes or fruit: it all turns into glucose in our body after all. So yes: diabetics CAN have sugar. The trick is to make sure you know how to count your carbs. Take a class, buy yourself a book or surf around the Internet. You will find plenty of information on how to count carbs.

If you're overweight, you have to be more careful on your carb intake. Work out a plan with a certain daily amount of carbs you want to stick to. Replace some carbs by other if you want to have a treat. But please, don't forget to live. Life is too sweet..


Photo by Lana Joos

what do we need:

100 grams of shortening
100 grams of light brown sugar
30 grams of honey
80 grams of flour
50 grams of almond slivers
30 grams of candied lemon zeste
1 bar of dark chocolate

what to we do:

Preheat the oven to 180°C.
Melt the shortening with the sugar and the honey until no sugar crystals are left to be seen.
Mix the melted shortening with the flour, almonds and lemon zeste.
Spoon 20 florentines on a silicone baking mat.
Bake the cookies for 12 min or until golden. They will crisp up some more after cooling down.
Melt the chocolate in the microwave on medium heat. Dip the bottoms of the florentines in that melted divine mass and let them dry upside down on a piece of baking paper.
Keep the florentines in a tin. That is if you can keep from having them right away.


If you wish, you may add some finely chopped dried apricots or cranberries, to give some extra taste. You will end up with a slightly thicker cookies (I won't look lacy), but they are full of flavor!

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