糖尿友好

Diabetic Friendly

    對於糖尿病患者來說,享受美味的蛋糕而不引起血糖水準波動是個挑戰。製作糖尿病友好的蛋糕時,重要的是選擇低血糖指數(GI)的材料,減少或避免使用糖分,並考慮整體的碳水化合物含量。這裏有一些製作糖尿病蛋糕的建議,可以幫助你在保持健康的同時,也能享受到美味。

    材料選擇:

    - 代糖:使用赤蘚糖醇、甜菊糖或者木糖醇等低卡路里的天然甜味劑替代白糖。
    - 全麥麵粉或雜糧麵粉:相比精製白麵粉,全麥麵粉或者如杏仁粉、椰子粉等低碳水化合物的替代品可以提供更多的纖維,有助於減緩血糖上升。
    - 增加纖維:通過加入亞麻籽粉、奇亞籽或是堅果來增加蛋糕的纖維含量,有助於穩定血糖。

    烘焙建議:

    - 控制分量:糖尿病患者在享用蛋糕時,應注意控制分量,避免過量攝入碳水化合物。
    - 注意總碳水化合物攝入量:在計畫一日三餐的碳水化合物分配時,如果想要吃蛋糕,可能需要在其他餐次相應減少碳水化合物的攝入。

    糖尿病友好的蛋糕配方示例:

    材料:

    - 1杯全麥麵粉
    - 1/2杯赤蘚糖醇
    - 1/4杯植物油
    - 2個大雞蛋
    - 1/2杯無脂牛奶
    - 2茶匙無鋁泡打粉
    - 1茶匙香草精
    - 適量的堅果(可選)

    做法:

    1. 預熱烤箱至180°C。

    2. 將幹性材料(麵粉、赤蘚糖醇、泡打粉)混合均勻。

    3. 在另一個碗中,將濕性材料(植物油、雞蛋、無脂牛奶、香草精)混合。

    4. 將濕性材料倒入幹性材料中,攪拌至剛剛均勻,可以加入堅果。

    5. 倒入已經鋪好油紙的烤盤中,平鋪。

    6. 烤約25-30分鐘,或者直到插入蛋糕中心的牙籤能幹淨地拔出。

    這只是一個基礎的配方,可以根據個人口味和健康需求進行調整。記得在嘗試新的食譜或食物時,監測血糖反應,以確保它適合你的飲食管理計畫。

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