Disclosure: I am being compensated to participate in a challenge to switch out my regular sweetener to Swerve Sweetener through the Bookieboo Influencer Network, however all opinions are honest and my own.
|Swerve Sweetener Products #switch2swerve|
My mother had Type 2 diabetes. She found out when I was in grade school and she struggled with it her whole life. Finally she ended up being insulin dependent, something she has feared from the time she was diagnosed. When I was pregnant with my first child I was borderline for gestational diabetes and with my second I was formally diagnosed. I religiously checked my sugars, followed my meal plan and luckily my second son was born without any complications. My sugars are now within normal perimeters and I haven't had any more problems with my sugars. However, since I have a family history of diabetes I try to reduce the amount of sugar that I consume. Since I also eat gluten free (not by choice I have Celiac Disease) it can be hard to find sugar substitutes that meet all my needs. Recently, I was pleased to be sent a big box of Swerve sweetener products to try in my recipes as part of my ambassadorship with the company.
|Swerve Sweetener with Coffee #switch2swerve|
So what is Swerve? Swerve is a combination of erythritol and oligosaccharides. It has no bitter after taste and unlike many sugar alcohols it does not case digestive issues. Best of all for my needs it is gluten free, natural, non-glycemic and non-GMO. Since it measures out cup for cup like sugar it makes using it in baking and cooking recipes very easy. Swerve is available to buy online, or at grocers such as Whole Foods.
|Gluten Free Reduced Sugar Oatmeal Cookies #Switch2Swerve|
Since I eat gluten free I decided to try a recipe for cookies that was gluten free and replaced part of the sugar with Swerve. I chose to keep the brown sugar in the recipe since gluten free baking can have a problem with consistency and taste when all the sugar is replaced. If you are unable to have sugar you could try replacing all the sugar with swerve and adding a small amount of molasses to make up for the brown sugar. Here is the recipe:
- 1 cup unsalted butter, softened
- 1 cup Swerve
- 1 cup dark brown sugar, packed firmly
- 2 eggs
- 1 1/2 tsp pure vanilla extract
- 2 cups white rice flour
- 1 tsp cinnamon
- 1 tsp baking soda
- 3/4 tsp salt
- 3 cups gluten free oats
Preheat oven to 375 degrees. Cream butter, Swerve and brown sugar. Add eggs and vanilla, beat well. Combine dry ingredients. Add dry ingredients to butter mixture, beat until incorporated. Stir in oats. Roll into tablespoon sized balls. Place on a greased baking sheet, press down top with a fork. Bake 12 minutes.
Reducing the amount of sugar in the recipe worked fabulously and even my husband who isn't a big fan of reduced sugar/gluten free baking ate over half the batch. Best of all my kids didn't notice that they were any different than regular oatmeal cookies, score!
For more information follow the following links: