This
scrumptious pie is completely sugar free!!
Lately I
have been craving marshmallows and haven't given into temptation because the
traditional marshmallow are jammed packed full of sugar...
This is a
problem for me because of my whole reproductive hormonal crap that I have going
on (I talk about it so lovingly don't I lol).
The basic
gist of it is that when I eat sugar, in all its forms it screws with my insulin
levels.
Now I am not
diabetic, or at immediate risk of becoming one, but yes I need to watch my
insulin levels.
This is
because my PCOS severely affects my insulin levels, and insulin levels affect
my hormone production- which means that with the consumption of sugar and high
processed carbs my body automatically makes fats cells and fat cells
manufacture oestrogen!!
And what
happens if I have more oestrogen- well it screws with my hormones, creates more
symptoms and problems AND it gives into the cycle of sugar- high insulin- fat
cells- oestrogen- resistance to insulin- repeat...which makes it very hard for
one to loose any weight!
For more info
read: http://kerryg.hubpages.com/hub/Lose-Weight-With-PCOS
Along with
any PCOS guide book.
Ta-da mini
biology lesson... I bet you didn't know all of that stuff now did you?!
So anyway,
back to craving marshmallows, hehe, I have been thinking about it's pillowy
soft yumminess for a while and I decided that I may as well try my hand at
making sugar free marshmallow.
It isn't too
different from the traditional recipe I used to make with my mum.
AND it's a
whole lot healthier to boot as it is not just sugar free but also: wheat,
gluten, dairy and soy free (the basics for Doe-full); and it is low GI, low
carb and low fat!
Serves: 8-12
(depending on how big of a slice you like hehe)
Ingredients:
3 envelopes unflavoured gelatin
1/4 cup cold water
3/4 cup boiling water
3 tablespoons granulated sugar replacement
or liquid sweetener (I used Natvia)
3 egg whites
1/2 cup frozen raspberries, loosely broken
up with your hands
1/3 cup unsweetened almond milk
2-3 tbsp solidified coconut cream
(from a cold can, tipped upside down-
take only the solidified cream)
Chocolate
Pie Case:
1/2 tsp salt
8 tbsp vegan spread, very cold
(OR ¼ 2tbsp oil- I used macadamia as
I had run out of spread)
1 1/2 cups GF/WF plain flour
2 tbsp cocoa
(or in my case as I had run out- and
had to use drinking chocolate, and
less 'sugar'. With 2 tbsp grated dark chocolate)
less 'sugar'. With 2 tbsp grated dark chocolate)
1 tbsp granulated sugar replacement or
liquid sweetener (I used Natvia)
2-3 tbsp ice cold water
Method- Pie
Crust:
- Combine the flour, cocoa, sugar substitute and salt in a mixing bowl, add the spread or oil.
- Cut the spread or oil into the flour mixture using either your hands or two knives.
- Continue cutting them into the flour until the shortening and butter are mixed into pieces a little smaller than the size of peas.
- Slowly add the water, dribbling it over the flour mixture one tablespoon at a time. While dribbling the water, toss the mixture lightly with a fork.
- After the mixture is wet, use your hands to press it into a ball, scooping up any remainders from the bowl along the way. If the dough isn’t sticking together well enough, add a little more water.
- Don’t over mix when pressing the dough into a ball. Cover with plastic wrap and put in the fridge for 30 minutes. Preheat oven to 180
- After the dough is chilled, roll it out on a lightly floured surface to about 1/8 inch thickness. Turning it over a few times while rolling out to prevent sticking.
- Cook for about 10-12 minutes or until lightly browned. Remove from oven and let cool completely.
Method-
Marshmallow:
- While the pie crust is cooking, sprinkle gelatin over cold water in mixing bowl; set aside 5 minutes to soften. Add to boiling water in a small saucepan; cook and whisk until the gelatin is completely dissolved.
- Remove from heat and whisk in the sugar replacement. Chill until the gelatin mixture is cool and slightly thickened, about 20 minutes, stirring every 5 minutes or so stir until sugar is dissolved.
- Meanwhile beat egg whites in an electric mixer on high speed into soft peaks.
- Very slowly, trickle a small stream of the gelatin mixture into egg whites, beating until all gelatin mixture is blended. Continue beating until light and fluffy.
- Using a spatula fold through the raspberries and cream. Slowly add the milk, stirring constantly.
- Scatter some raspberries and raspberry jewels into the cooled pie case and pour in marshmallow mix, top with grated dark chocolate and extra raspberries and jewels. Refrigerate until set.
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