(C) Daily Kos This story was originally published by Daily Kos and is unaltered. . . . . . . . . . . Kos Diabetes Group: Just Like Old Times Holiday Quick Bread Edition [1] ['This Content Is Not Subject To Review Daily Kos Staff Prior To Publication.'] Date: 2023-12-15 Welcome to this week’s edition of the Kos Diabetes Group! It’s my week at the helm and as most of you know, it’s almost always food-based. For those who may not know me or why I’m passionate about low-carb food, let me give an introduction… In Jan 2016, after ignoring a rising “pre-diabetic” A1c (stupidly, thanks medical profession for not explaining just how dangerous it was) for four years, I was diagnosed with Type 2 diabetes with an A1c of 7.6. For 6 months I followed recommendations from my primary care doctor/diabetes counselor and the American Diabetes Association. My blood sugar remained high, and I realized while 15-50g carbs per meal was FAR less than the standard American diet it was going to be the literal death of me because my pancreas couldn’t read the bajillion articles saying Complex Carbs were Just Fine. With my doctor’s approval I embarked on a drastically limited carb intake aka a ketogenic diet. I understand this is not for everyone because all of our diabetic metabolisms, care strategies and outcomes are different, but this is MY way of handling my health. I‘ve been on a keto diet ever since. My metformin dose has upped from 500-1500mg daily over the years but that’s to be expected with a progressive metabolic condition. My last A1c was 5.8 and as a nice bonus my cholesterol and lipid panels are well within normal levels. Think back to your earliest holiday memories. What do you see? Hear? Feel? Smell and taste? For me, when I remember my mother’s kitchen during the holidays, there is always a Pillsbury Quick Bread somewhere. Have to bring something to church or to a friends? Pillsbury Cranberry Bread. Breakfast spread for Thanksgiving or Christmas morning? Pillsbury Cranberry (or Pumpkin) Bread. Need a quick bread but you’ve already brought the basic version recently? “Doctor it up” with some orange juice instead of water or add some chopped walnuts because back then you could bring nuts to school, and make them as muffins! Admit it… you probably can see the blue and white box in your mind, and know exactly how much water, oil and eggs you need depending on whether you were making bread or muffins. It’s been a long time since I’ve used a quick bread mix. Even before I was diagnosed as diabetic, I’d moved to making my own from scratch. A couple of years ago I found a keto pumpkin bread recipe that I loved and that conveniently baked at the same temp as my carb-filled family favorite recipe. But I hadn’t found any sort of replacement for my much-beloved Cranberry Bread. Until recently, when my beloved keto recipe guru Carolyn Ketchum published a recipe for Cranberry Orange Bread on her blog All Day I Dream About Food. When I published last month’s Pecan Pie Cookie diary, I mentioned I was working on something involving cranberries. This is that result, and I hope you like it as much as me and my non-keto family do!! It’s a coconut (not almond flour) recipe, so it is nut free and can easily be made dairy free. As always, give the original website the love (and traffic!) by visiting. Most recipe creators give FAR more info including tips and tricks for making it come out perfect in the text than in the “Print Recipe” page and so I always read the full post. You should too! CRANBERRY ORANGE BREAD (12 servings) INGREDIENTS: 3/4 cup coconut flour 2/3 cup brown sugar replacement (I used Swerve) 1/3 cup whey protein powder (egg white powder for dairy free) 2 tsp baking powder ¼ tsp salt ½ cup butter, melted (coconut or avocado oil for dairy free) 6 large eggs (coconut flour needs a LOT of eggs or it’ll be a hockey puck) 2 tsp oranze zest (I didn’t have an orange so used dried from Penzeys) 1 tsp orange extract (yup, Penzeys) ½ tsp vanilla extract (guess from where!) 1/3 cup water 1 cup cranberries, halved (mine were fresh, if you use frozen like I will a month from now, thaw first!) ½ cup chopped nuts, optional (I used pecans) STEPS: 1. Preheat oven to 350F, grease an 8x4 metal loaf pan. I always use parchment too in keto baking. Using a 9x5 means loaf will be thinner & cook faster. 2. Combine well coconut flour, sweetener, protein powder, baking powder and salt. 3. Add butter, eggs, orange zest, and extracts and stir until well combined. Then add water and mix until batter is smooth. If batter isn’t easily spreadable (not pourable!) add water 1 Tbs at a time until it is (I needed that little bit extra) 4. Stir in cranberries and nuts if using. Scoop batter into loaf pan, spread evenly and smooth the top. 5. Bake 50-60 minutes until golden brown and firm to the touch (I tested at 45 min and it was done but my oven is convection). Let cool ~30 minutes in pan then remove and cool on wire rack. If you let it sit in the pan to cool completely it will stick (this apparently is a Thing with keto baked goods). Store wrapped at room temp for up to 3 days or in fridge for a week. Freeze if it will be longer. This is mine thawed this morning after three weeks in my freezer. Tastes as fresh as the day I made it. Nutritional info per slice (I calculated based on my ingredients using myfitnesspal: 179 calories; 14g fat; 6g total carbs; 3g fiber; 6g protein I am already planning to try this with lemon zest/extract! I hope you enjoy this and would love to see YOUR favorite diabetic-friendly “quick bread” recipes! [END] --- [1] Url: https://www.dailykos.com/stories/2023/12/15/2211773/-Kos-Diabetes-Group-Just-Like-Old-Times-Holiday-Quick-Bread-Edition?pm_campaign=front_page&pm_source=more_community&pm_medium=web Published and (C) by Daily Kos Content appears here under this condition or license: Site content may be used for any purpose without permission unless otherwise specified. via Magical.Fish Gopher News Feeds: gopher://magical.fish/1/feeds/news/dailykos/