Cake

Fresh Fruit Flan

This is an easy, fat-free, low carbohydrate dessert. You can vary the fruit, depending on what is in season, but remember the calorie and carbohydrate content will change. Berries have...

Easter Bundt Cake

Easter calls for a show stopper cake and this fits the bill. I have changed around Nigella Lawson’s vanilla cake recipe to make it lower in carbohydrates. As you know...

Lemon and Yogurt Cake

Natural yogurt, ground almonds and lemon zest give this cake a lovely flavour and a moist texture. I have used Natural Live Probiotic Yogurt but you can use any natural...

Baking tips

Baking can be enjoyable but it is disappointing if your efforts don’t produce goodies that taste and look good. Here are a few tips to help get great results every time:...

Traditional Fruit Cake

I used to make traditional fruit cakes for weddings and special occasions in a previous life. I really enjoyed icing and decorating the cakes and spent many hours mulling over...

About

Thank you for visiting “the artisan diabetic”. This is my website about living with type 1 diabetes, which I have for over 50 years. I would like to share some of my recipes and tips with you.

I have learned a lot about diabetes in those years. While information is more readily available today, the changes in food processing and lifestyles has introduced challenges. I hope my site will help you with these.

I am a fan of home cooking but love eating out with family and friends too. I will share some recipes that are good for diabetics but also for people wishing to reduce their or their children’s risk of developing type 2 diabetes. These are recipes for good wholesome food and treats that everyone will enjoy.

Carbohydrates are the currency of insulin (for everyone), so you will see a lot of references to carbohydrates on this site. I’m not an advocate of ‘no/very low carb’ diets, but I believe high carb and processed foods are not good, especially for anyone with diabetes.

I have a lot of practical experience of how different carbohydrates behave once they are digested and am currently studying nutrition. I carb count my recipes using the ingredients and brands that I normally use. Even vegetables vary in their carb content, never mind different brands of ingredients, so the nutritional value in the recipes are a guide and will vary depending on the the brands used, the ripeness and variety of fruit and vegetables.

anne@theartisandiabetic.ie