Even diabetics have to have a sane treat once in a while, and it’s time to create a new Basic diabetic dessert, so here’s a recipe my relatives have been working on; there’s a mystery aspect to this recipe, which is why I have to post it today, so you will be able to use it in time! I am now working with them to develop this recipe to be more and more diabetic friendly each time we make it, and will welcome your suggestions, too.
This has fantastic flavor and a texture which is so good, that with a very sharp knife, you can even cut a slice 1/8″ – 1/4″ thick and have it sit prettily on the plate! Because it is tasty and dense, but light, it is satisfying, and a loaf pan size cake has many, many servings. I think it will also freeze well, but it kept perfectly for a week at room temperature in an airtight plastic container.
Let’s continue to co-create something wonderful. Starting today, you’ll be just in time to eat this for Sukkot, the ancient Feast of Tabernacles, which occurs after Yom Kippur (the Day of Atonement)(the holiest day of the Jewish year). Sukkot is the Harvest Festival, and we’ll learn a bit more about it around October 13.
This originally began as an Amish Friendship Bread recipe, but we hope to make it healthier, and even tastier.
Best to all — Em
ArBoMa’s Friendship Bread
First, some instruction:
– DO NOT use any type of metal spoon or bowl for mixing [it is OK to use metal measuring cup or spoon for ingredients before they go into the mixing bowl]. Stir ingredients with a wooden spoon.
___ DO NOT refrigerate the mixture; leave it at room temperature at first [when the whole process is first finished, then it is OK to refrigerate mixture up to one month to alleviate the next-cycle schedule. You’ll understand that comment by the end of these instructions. Just keep reading.]
___ If air gets into the bag [or the fermentation process fills the bag with gases], let it out! Otherwise, you could pop the bag and have a big mess.
___ It is normal for the batter to rise, bubble and ferment and smell sour (it’s a “clean” smell, like sourdough bread [or just alcohol, in the beginning]). Don’t be put off by that smell. The final product is wonderful, at least using our native wild yeasts from the West Coast! After all, from San Francisco to Alaska, the West is famous for its fabulous sourdough.
___ There should never be any other type odors, and definitely no mold or colored areas. If in doubt, throw the starter away. You can always use a commerical sour-dough starter to make the first batch, too. Once made, following their instructions, then just start at our Step 1.
Commerical sourdough starters are available at good kitchen stores and online at Sourdough International and read full instructions at SourDoLady’s starter recipe and procedure also shown below.
Figure that the original amount of starter to use in this recipe is approximately 1 cup.
If your commercial starter makes more than that, then make it and set aside 1 Cup of finished starter. Divide the rest of the starter into 1 Cup portions, each in their own 1 gallon ziplock bag, and use them EITHER for other sourdough recipes, refrigerate them for more Friendship bread (you will have to feed them once a month) or give them away to friends (include these instructions and reference site).
On your 1 gallon size, plastic food-grade ziplock bag, it is important to write the date you start [and print out these instructions, then insert the day of the week and date on each line, below so you don’t get confused].
Follow all the pertinent instructions depending on whether you have received a batch of starter (begin at Step 1), or have to begin everything on your own
(USE STEP 1’S INGREDIENTS LIST and then go back to the process in Step 2 all the way thru to Step 15).
Step 1: DAILY PROCESS: (takes about 30seconds – 1 minute)
____ Day 1: Do nothing (this is the earlier of the day you either receive the batter**
OR the first day you mix the first batch of starter, if you have to do it all on your own, (follow the SourDoLady recipe below and then pick-up the ArBoMa recipe at Day 2:
SourDoLady’s Wild Yeast Sourdough Starter
Day 1: mix
2 T. whole grain flour (rye and/or wheat)(rye works best for the first 3 days)
2 T. unsweetened pineapple juice or fresh orange juice
Cover and let sit at room temperature for 24 hours.
Day 2: add
2 T. whole grain flour
2 T. juice (pineapple works best — canned is ok)
Stir well, cover and let sit at room temperature 24 hours. At day 2 you may (or may not) start to see some small bubbles.
Day 3: add
2 T. whole grain flour
2 T. juice
Stir well, cover and let sit at room temperature 24 hours.
Stir down, measure out 1/4 cup and discard the rest (can use it to cook with).
To the 1/4 cup add
1/4 cup flour*
1/4 cup filtered or spring water
*You can feed the starter whatever type of flour you want at this point (unbleached white, whole wheat, rye). If you are new to sourdough, a white starter is probably the best choice. All-purpose flour is fine — a high protein flour is not necessary. The rye flavor will dissipate. Keep using rye if you want sourdough starter for sourdough rye, as a separate project!
Repeat Day 4:
Once daily until the mixture starts to expand and smell yeasty. It is not unusual for the mixture to get very bubbly around Day 3 or 4 and then go completely flat and appear dead. If the mixture does not start to grow again by Day 6, add 1/4 tsp. apple cider vinegar with the daily feeding. This will lower the pH level a bit more and it should wake up the yeast.
More instructions are on the SourDoLady site, but you will need to gradually increase the number of feedings, using the same proprtions to have the 1C of starter for the first steps of the ArBoMa Bread recipe.
Because this process is dependent on humidity, temperature, acidity and more, it may take 11 days to get this first batch of 1C of starter if you have to make your own, but then it can be used over and over for years. It’s a worthwhile investment
** OR jump-start at the appropriate step, using the date on the bag, ( if your friend has already dated Step 1 before they gifted you the starter), and therefore part of the process is already done for you.
The whole process never takes more than 10 days, unless you have to make your own original starter – then it will take a total of at least 3 weeks for your first batch! After that, it will never be more than 10 days, with a healthy starter.
____ Day 2: “Mush the bag.” That is, keep the ziplock bag closed and just gently move the batter around for 30 seconds or so. Remember to keep the batter at room temperature.
____ Day 3: Mush the bag
____ Day 4: Mush the bag
____ Day 5: Mush the bag
____ Day 6: Add to the bag
1C Sugar **
* [so far, Version 2 = “white, unbleached whole wheat flour”, “succanat” – a natural, whole, brown sugar **, and low fat cow milk].
Then, remove most of the air in the ziplock bag, as you close it. and mush the bag, again.
____ Day 7: Mush the bag
____ Day 8: Mush the bag
____ Day 9: Mush the bag
____ Day 10: Follow the instructions below.
A. Pour the entire contents of the bag in a large NON-METAL bowl
B. Add 1-1/2C white, unbleached whole-wheat flour
1-1/2C succanat sugar **
1-1/2C low-fat cow milk
C. Measure out 4 separate batters of 1C each, into four 1-gallon Ziplock bags. Only use a plastic or glass measuring cup, plastic ladles etc! Do not use metal.
You will have some starter “left-over”; that is what you will use to bake with today.
[Always mark the date on each bag as “day #1”]. Keep one starter for yourself and start feeding it on the same schedule or refrigerate it one month, and then discard all but 1/4 C and start the feeding schedule all over again. The “discards” can be mixed with other batter’s ingredients, but aren’t nutritious, as the yeast has used it all for food, already. Many people just never use the discards.
Give the other 3 original starter packs to friends, along with a copy of this recipe (if you do not pass along the starter on the first day, be sure to tell your friend which day the bag is at when you present it to them.
OR you can keep all the batches. Use one starter set to bake a current cake and refrigerate the others, to stage other baking for later in the month, as long as you feed your starters at least once a month (following the directions in the paragraph above), you could keep them longer. After feeding, they should stay unrefrigerated until they show signs of life!
BAKING THE CAKE:
11. Cook the “extra” starter for today’s cake after adding the ingredients below. Preheat the oven to 325 degrees. Meanwhile, prepare glass loaf pans and proceed to measure ingredients for the batter.
Grease 2 large Pyrex glass loaf pans [I used a non-stick Pam-with-flour spray, with great results].
12. Add to the “left-over” portion of starter batter in the bowl [I combined and mixed all the liquids in one bowl, combined and mixed all the dry in another, and then mixed them together by hand with a wood-and-rubber spatula]. Do what works for you.
3 Omega-3, free-range eggs
1C organic canola oil
1/2C low fat cow milk
1/2tsp natural vanilla
the original “left-over” starter
½ C sugar*
2C white unbleached whole wheat flour
1 1/2 tsp cinnamon
1-1/2 tsp baking POWDER
1/2 tsp baking SODA
1/2tsp sea salt
1 large box instant vanilla pudding
*** We are working on substituting for sugar, using agave, but we haven’t done this yet. [Using agave requires you to reduce some liquid in the recipe and to reduce oven temperature by 25 degrees.]
In the non-metal bowl, combine your portion of starter, then the dry ingredients. Mix well. Then the wet ingredients, slowly. Mix after each bit of the wet ingredients is added.
13. Optional: Sprinkle top with a little sesame seed and up to 1/2 tsp cinnamon. Cinnamon helps diabetics and should off-set some of the sugar in the recipe.
Optional: Dust the greased pans with a little flour, if your non-stick spray does not include it. Shake off excess.
14. Pour the batter evenly into the 2 pans.
15. Bake 50 minutes to 1 hour. Cool until bread loosens from the pan easily (about ten minutes). Turn out onto a wire cooling rack. Serve warm or cold.
(Do not bake more than 2 loaves at a time.)
Equivalents: 1C = 16Tablespoons 1Tablespoon = 3 teaspoons 1C fluid = 8 fluid ozs.
*** We’ll inform you when we have tested agave nectar equivalents and the changes needed in that process.
(c)2008 Em https://diabetesdietdialogue.wordpress.com
If you desire to quote from or use my article, please respect my copyright and include the copyright citation and website address in your footnotes or reference section. Thanks!