Xylitol, Diabetes & Applesauce Spice Cake Recipe
Diabetics Can Enjoy Desserts Made with this Sugar Substitute
Oct 27, 2008
Nothing says “HOLIDAYS!” like freshly-baked pastries. Family chefs dig out their favorite recipes and start whipping up pies, cakes, cookies, brownies, and cobblers. Aromas emanating from the kitchen mingle with the scents of cider and fir boughs. Taste buds prickle with anticipation.
And many diabetics go into a deep funk, because they don’t feel they can share in the season’s bounty. Or they feel guilty every time they nibble at the corner of some treat their doctor has proclaimed “off limits.”
For individuals with diabetes, the holiday season doesn’t have to be a time of self-denial. A bit of culinary sleight-of-hand can rekindle the joys associated with family gatherings—and perhaps even those late-night forays to the fridge.
The secret to cooking pastries for diabetics is to substitute xylitol for refined sugar (sucrose). Xylitol is a sugar alcohol that contains five carbon atoms (as opposed to sugar’s six). Xylitol is metabolized in the body as a carbohydrate (not as an alcohol), but at a rate much slower than sugar.
Although xylitol is as sweet as sugar, it contains 40% fewer calories; its glycemic index is 7, whereas sugar’s is 100. For most people, xylitol does not have an aftertaste, in contrast to many artificial sweeteners on the market today.
Furthermore, xylitol is a compound commonly found in nature. It is present in many fruits and vegetables, and the human body produces 15-20 grams of xylitol each day during normal metabolism.
For diabetics, xylitol’s advantages are obvious: Its slower absorption helps to prevent the rapid rises in blood glucose that are associated with eating sugar. Unlike glucose, xylitol can pass directly into cells—without the need for insulin—where it is converted to glycogen and stored for later use as fuel.
Almost any recipe that calls for sugar can be substituted with xylitol (the exception would be those breads and rolls that require yeast and sugar for rising). Measurements for xylitol are the same as those for sugar.
If xylitol has never been used before, eating a large amount can cause diarrhea. The bowel adjusts quickly to xylitol, however, so this side effect is usually short-lived. Loose stools can be avoided by beginning with small servings of xylitol (20-40 grams each), gradually increasing intake as tolerated, and using it regularly.
Applesauce Spice Cake
This recipe not only tastes good; it fills the house with holiday smells.
Ingredients
- 1 ½ cups plus 2 tablespoons unsweetened applesauce
- 4 tablespoons unsalted butter
- 2 eggs
- 2 cups flour
- 2/3 cup xylitol
- 1 ½ tsp baking powder
- ½ tsp baking soda
- 1/8 tsp salt
- 1 ½ tsp cinnamon
- ¼ tsp cloves
- ½ tsp nutmeg
- ½ tsp allspice
- 1 cup finely chopped apples
- ½ cup raisins
Method
- Rehydrate raisins by covering with warm water; soak for 30 minutes, then drain.
- In one bowl, cream together butter and xylitol, gradually adding 2 tbsp. applesauce during creaming process.
- Beat in eggs, then stir in remaining applesauce.
- In a separate bowl, combine flour, baking powder, baking soda, salt and spices.
- Slowly add dry ingredients to applesauce mixture while stirring well.
- Stir in chopped apples and raisins.
- Pour batter into buttered and floured 8-inch square baking pan.
- Bake at 350º for 40-45 minutes (until toothpick inserted into center comes out clean).
Yields 16 servings
Per serving: Calories: 135 Fat: 3.9 grams Carbohydrates: 24.6 grams Fiber: 2.6 grams
(Adapted from Sweeten Your Life the Xylitol Way, Karen Edwards, PhD, 2003)
Xylitol may not be found in all grocery stores, but it is readily available at health food and supplement stores.
