Diabetic Series – Week 3 (02/04/25)

Week 3 – Low Glycemic Desserts – Not Your Mother’s Flour

1. 1. Nut and Whole Grain Flours
   2. Low Glycemic Sugar Substitutes
   3. Secret Ingredients to Reduce Glycemic Load in Baking

In the kitchen you’ll learn:

• • Healthy Flour Substitutions
  • Sugar Substitutions Using Natural Ingredients
  • Creating Lower Glycemic Load by Heating and Cooling

Menu-Driven Classroom Preparation:

• • Buckwheat Carrot Cake Muffin
  • No-Bake Peanut Butter Chocolate Cheesecake Bites
  • Fruit Crostata Tart with Whole Wheat/Almond Flour
  • Chocolate-Covered Almonds

About:

Cooking for a diabetic in your home? Want to eat ‘healthier’? Build your knowledge and use of glycemic index and glycemic load cooking in the kitchen? Join the Diabetic Series for classroom instruction and hands-on demonstrations. This three-week series will concentrate on the ‘how to’ of low glycemic cooking. Basics will include using whole grains, pasta and rice substitutions, and low sugar/carb desserts. 

In this series you will learn about the history of whole grains, what is a ‘super food’, & techniques in the kitchen to maintain the micro nutrient levels of your ingredients. You will also learn how to make healthy substitutions of starches.  We will conclude the series with healthy desserts, concentrating on lower sugar and carbs.

Cost:

The Diabetic Series is $300.00 for all three weeks of classes. Students may not sign up for individual classes. No chef jacket fee is added for this program.

Register:

Click here to register using the PayPal button on the Diabetic Series webpage.