Title: Fruit Sweet and Sugar Free - Ingredients #1
Categories: Info Diabetic
Yield: 1 Servings

Fruit Sweet and Sugar Free by Janice Feuer 1993 Royal Teton Ranch

Ingredients ***********

: Choose the finest and freshest ingredients you can find. The quality of your ingredients and how you work with them will affect the quality, flavour, texture, and appearance of your finished products. Some of the items in this introduction may be new to you, or they may be used in unfamiliar ways. This information will assist you with all of your baking and most especially with the recipes in this book.

Almond Milk: ************ Almond milk is a delicious, protein-rich alternative to cow's milk. It can be used in any recipe without alterations in amounts or techniques. To make almond milk, blend blanched almonds and water on high speed for five minutes. Strain this mixture through a double thickness of dampened cheesecloth. The almond pulp remaining in the strainer will have almost no flavour and should be discarded. The usual proportion of almond milk is 4 parts water to 1 part almonds (written as 4:1). However this proportion of water to almonds can be varied depending on how rich a milk is desired. The lower the ratio of water to almonds, the richer the milk. A rich almond milk would be 3:1. Keep almond milk under refrigeration and use it within 4 days.

Amazake: ******** Amazake, or rice milk is a whole-grain product made by adding cultured brown rice (koji) to sweet brown rice and water. The mixture is then fermented into a thick liquid that is used both as a sweetener and a beverage. Amazake is about 21 per cent sugar, mainly glucose and maltose, and it is high in carbohydrates and other nutrients, including viatmin B and iron. Amazake comes in many flavours; however, plain or vanilla is preferred for baking. Amazake can be purchased in natural food stores in the freezer or the refrigerator section in half pint, pint, and quart bottles. Once opened, it will keep for a week under refrigeration.

Apples: ******* Many varieties of apples are available all year long, but do experiment with some of the shorter-lived fall and winter varieties. For most recipes, tart, crisp apples are recommended, such as Granny Smiths, Pippins, and Gravensteins. Golden Delicious applies, which seem to be available everywhere all the time, will also work well as long as they have not become too old and mealy. For the least amount of waste, use a vegetable peeler instead of a knife to peel apples. Apples can be kept from turning brown after they have been sliced or cut by tossing them into a small amount of lemon juice diluted with water.

Baking Powder: ************** Natural food stores sell baking powder that is free of the aluminum compounds that many people consider to be unhealthy. Baking powder has about a one-year shelf life and should be replaced yearly. Store baking powder in an airtight container in a cupboard, not in the refrigerator, to avoid loss of strength due to humidity.

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