When you have your kids at home all day and indoors most of the week, it seems like you are feeding them at every moment of the day even though you do not intend to do it.
I really try to feed only fruit, nuts, or something healthy but sometimes I feed carb-filled snacks. On this very morning I responded to my toddler’s question about having a muffin for a snack. She makes me laugh most of the time because she makes requests that are crazy, silly or spontaneous. I love her for it too!
The next thing I asked my toddler is whether she would like a doughnut which made her eyes light up immediately. She exclaimed, ” Forget the muffins, I want DOUGHNUTS!” It made me laugh for sure. I took out our mini doughnut pan and found a recipe that I decided to make gluten-free and sugar-free.
- Zero net carbohydrates.
- Just as sweet and tasty as table sugar, with 40% fewer calories (~ 2.4 calories/gram versus sugar’s 4.0)
- Glycemic index: 7 (compared to sugar’s 83)
- Made of a naturally-occurring substance found in fruits and vegetables like plums, strawberries, and corn cobs.
- Approved by both the World Health Organization and the FDA as safe in unlimited quantities as a food additive.
- Different chemical structure than that of table sugar.
- May, in some cases of excessive consumption, have a laxative effect or cause gas until the body becomes accustomed to the sweetener in larger quantities.
- You’ll find more about adjusting to XyloSweet on the FAQ page.
- 1 cup Bob’s Red Mill all-Purpose gluten-free flour
- 1 teaspoon xanthan gum.
- 1 teaspoon baking powder
- 1/3 cup Xylosweet (xylitol) or regular sugar
- 1/2 cup raspberries
- 1/2 teaspoon salt
- 3 Tablespoons coconut oil, melted
- 1/3 cup almond milk
- 1 teaspoon vanilla extract
- 1 egg
- 3 Tablespoons Xylosweet, ground
- 1 teaspoon cinnamon