Another low carob thread

[shootingstar]

I haven't avoided desserts completely...I just don't bake any desserts anymore. Instead he does, which is not often.

Instead Chile Pepper (since I know you bake): I make a fresh fruit baked dessert foccacia. The dough is very thin and I make from scratch using flour, yeast, water and pinch of salt. No eggs, no sugar.

And I embed with fresh fruit (certain ones are low glycemic) and spices. Honey is used drizzled, less than 2 tblsp. for a huge cookie sheet of this. See my blog post with photos.

Merry Christmas! I also do consider low fat yogurt with fruit/sugar free, as a treat at home.

http://cyclewriteblog.wordpress.com/...ot-and-spices/

I don't avoid butternut squash ...but I NEVER add sugar to it. I actually I find it strange/totally unnecessary that people add it for savoury dishes. It has a natural sweetness that becomes more flavourful if you understand to stir fry with touch of soy sauce, which carmelizes it a touch.

I stir-fry butternut squash (also in cyclewrite blog) or we have it in soup, pureed. Chile Pepper you are probably a gifted cook and will become creative.