I received an email from a woman called The Diabetic Pastry Chef yesterday. She was referencing a post I did a while back about Kelsey wanting to be a pastry chef and how ironic I thought it was. Stacey Harris had very positive things to say to me about Kelsey’s desire and I know she is spot on. If this is what Kelsey wants to do, then she should do it…she will find a way to make it right for her.
I went to The Diabetic Pastry Chef blog and was very intrigued by what she has put together. Her foods are not completely sugar free nor completely fat free, she uses what she calls Neo-Carb baking. The gist of it is she uses combinations of lower carb flours, combinations of Splenda and natural sugar and no trans fats. I think she is on to something. We bake, mainly because of trying to save money right now, but we do bake. Do we try to reduce the carbs and sugars? No, not really. Every time we have tried items that claim to be sugar free, they just don’t taste right. So, I am pretty excited to read her new book and try some of her recipes. Well, have Kelsey try some of her recipes. We love desserts and we really should try to reduce the insulin intake. (not to mention two overweight parents that I am sure whose pancreases would love to take a break).
It might be a while before we get the book, but when we do…I will update everyone on recipes tried. I promise you that.
