Cooking has become more and more popular through the years and why shouldn’t it? It lets us bind several arts together into the creation of sculpture-like, flavour-infused meals. Can’t deny getting our hands on a sugary milk split or a triple-chocolate muffin is a must for every foodie. Yet, food can be as devious as it can be divinely delicious. But who says without sugar, your otherwise unbeatable dessert cooking formula will be of no use?
The effects over-saturated use of carbohydrate has on our insulin system is far than dangerous. The gravity of this problem helps spreading the trend of gluten-free food throughout chef communities creating a massive following in all parts of the world. Today, gluten-controlled recipes take up to 20% of the overall recipe database putting colourful, syrupy cakes off the charts.
Before burring deep into the world of culinary, let’s first make a quick look at the most common sugar supplements broadly used in baking.
Sugar Supplements And Their Use
Steaviol Glycoside, also known as Stevia is a herb widely used across the globe as sugar supplement. Since October 2008, it is available all across Australia and New Zealand. A curious fact about its features is that Stevia is nearly 300 times sweeter than sugar itself, yet it doesn’t contain any insulin-consuming molecules and is easier to degrade in the body and, as curious as it sounds, it contains approximately zero calories. It has a bittersweet after-taste when highly concentrated, but in small amounts, it can help for the creation of flavourful desserts convenient for consumption by both children and people with diabetics.
Because this herb is extremely sweet, replacing sugar with it has to be done under several conditions. The dosage needs to be precisely determined. For absorbing its luscious taste, chefs usually use yoghurt or fruit purée. Add one teaspoon of the sweetener for each cup of sugar, you would’ve added to your ingredients. Each teaspoon of the sugar supplement needs to be dissolved in 1/3 liquid ingredient such as eggs (whites or plain), yoghurt, 100% fruit juice, purée etc. You will need to use Stevia in recipes, which are baked less than 400 degrees Fahrenheit to assure the ingredient won’t break down.
There are millions of recipes out there which implement the use of fat and carb-free ingredients, yet under the spotlight of today’s tasteful recipe lies something superior than cooking know-how itself.
Now, allow me to present your the edible Amethyst sweets! Gluten and carbohydrate-free, these crystal geodes are convenient for special gifts and surprise desserts. Not only are they stunningly gorgeous, but they will have absolutely no effect on your blood sugar, as well. Creating your own amethyst candy is a piece of cake, yet, you need to be extra careful when checking the dosage of the sweetener and dealing with the colouring substances as such stains are told to be a challenge for even the bravest cleaners. And you must be aware; baking these yourself isn’t rocket science, yet their divine taste will surely take you to outer space.
- 3 cups Sugar ( Equal to 3 teaspoons steaviol glycoside)
- 1 Flour ( Go for a gluten-free self-raising flour )
- 1 cup Water
- 1 Fondant icing (You can use cocoa milk or dark chocolate)
- 1 pack Food colour
- 1 roll Aluminium foil
- 1 can Cooking oil spray
- For creating the crystal itself, you will need to warm up the sweetened water (Steaviol & water) and add food colour until you get the desired shade.
- Roll out a thin layer of the fondant icing on a parchment. Do the same with a grey fondant adding different shade splatters to create a more realistic look.
- Spread the aluminium foil in a bowl and carve out a rock-resembling sculpture with the three fondant layers.
- Pour the sugary syrup in the rock-shaped fondants. Wrap it up with aluminium foil and leave it crystallise for at least 12 hours. Pour out the excessive liquid and let it dry.