How to ruin a low GI recipe.

I made a lovely low GI recipe and what was the first thing I did?  Buried everything under sugar.  Well done, Dimitri.

The glycaemic index is a ranking of carbohydrates in different foods and how quickly they are absorbed into the bloodstream.  Foods that release their energy slowly usually have a rank of fifty-five or less and are therefore low GI foods.  Apart from a lower calorie intake, the benefits of eating low GI foods is that your body will have energy for longer periods and a reduced risk of health problems.  Sounds good, doesn’t it?

As I’ve said before, I’m not a breakfast person, but this recipe has changed that…at least until the batter runs out.  I found a really cool low GI recipe for hotcakes and thought it would be fun to try one morning.  Of course, the original recipe lasted all of three minutes.  Well, this blog isn’t called The Last Piece of Fruit!  I wouldn’t have any readers if it was.  Truth is, I have a responsibility to you and to my taste buds and I take that responsibility very seriously.  Tasty food and nothing less.

I’ll certainly be writing about a true low GI recipe in the next few weeks, but until then, why not start a Saturday morning with a batch of these fruity hotcakes?  A jolly name for a jolly breakfast.

Fruity hotcakes

800g Greek yoghurt

280g wholemeal self-raising flour

250g frozen forest fruits

130g apricot jam

3 egg whites

1 egg yolk

 1 tspoon vanilla extract

Using an electric mixer, beat the egg whites until soft and fluffy.  In another bowl, mix the flour, yoghurt, fruit, vanilla, jam and the egg yolk.  Once combined, fold in the egg whites.

To cook the hotcakes, heat a little vegetable oil in a pan and drop spoonfuls of the batter in.  Let the hotcakes fry gently and turn them over as they begin to brown.  To completely ruin the low GI qualities of the hotcakes, sprinkle with lots of caster sugar and serve hot.

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2 thoughts on “How to ruin a low GI recipe.

  1. this has fruit in it so not even looked at it really however, me and deb are looking for a fat-less chocolate cake recipe that also uses rice flour instead of wheat flour can you find/invent one for us? fruit blah! chocolate mmmmmmm!

  2. That’s certainly a challenge. I’m going to be posting the recipe for a monstrous cake this week, but I’m afraid it won’t be healthy. I can understand the need for a chocolate cake that doesn’t contain large amounts of fat, but why the rice flour? I’ll buy some and see what I can come up with. 🙂

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