Re: Need help on sweetner- Sheila

[Guest guest]

Reen,

Have you tried using banana to replace the honey in recipes?

Ripe bananas are very sweet and not nearly as runny as apple

or pear sauce (even dripped).

The cashew butter muffin has no honey in it to start with. Have

you tried making those for him?

Jody

mom to -6 and -8

SCD 23 months

[Guest guest]

Hi,

I've used ripe bananas or homemade apple butter in a lot of recipes,

but recently I made the apple pudding cake from the scdrecipe site

and used pineapple juice in place of water to cook the apples,

eliminated the honey entirely from both parts and added extra flour

to the cake. It comes out more like an apple crisp than a cake

anyway, but the flavor was awesome! It was gone in record time!

With a lot of foods, cinnamon will enhance the sweetness, as will

many other spices. I use a tiny bit of fruit juice in my ketchup, and

a pinch of cinnamon really brings out the natural sweetness of the

tomatoes. Also, I make muffins or cookies using bananas or pumpkin

(in place of eggs), add cinnamon, then enough dried currants to put a

little extra sweetness in them. On rare occasions I'll puree dried

apricots to add a little sweetness, but I'm always careful not to add

too much dried fruit into our diets.

You've been doing SCD long enough that maybe you just feel a little

stuck in a rut, cooking-wise. I know I've been there a few times,

then I go search out a couple new recipes to try, find something new

the kids love, and then I feel better.

Good luck,

Anne

[Guest guest]

Hi Reen,

> I have tried unsuccesfully to make sweet treats for my son, as he

cannot

> tolerate honey or vegetable glycerin from Frontier. I have tried

dripping

> apple/pear cooked and the recipes come out very wet. Im wondering

if you have any

> other ideas in the replacement of honey in recipes? Can I use

chopped up fig

> or dates? any legal ones?

You can use dates (if tolerated), bananas or figs.

Unless the recipe calls for fluids that can be cut back (reduce or

delte water) or by using well dripped yogurt/nut yogurt using apple

or pear sauce will wetten your baked goods.

You could try using saccharine to sweeten.

What reaction does he have to honey? Is the honey pure and clear?

If cloudy he may be reacting to pollen.

Sheila 47 mos SCD, 20 yrs UC

mom of SCD 32 mos

[Guest guest]

> Hello Sheila:

>

> I have tried unsuccesfully to make sweet treats for my son, as he cannot

> tolerate honey or vegetable glycerin from Frontier. I have tried dripping

> apple/pear cooked and the recipes come out very wet. Im wondering if you have

any

> other ideas in the replacement of honey in recipes? Can I use chopped up fig

> or dates? any legal ones?

Try home made pear puree or grape juice. I also use saccharin.

Carol F.

SCD 4 yrs, Celiac

[Guest guest]

Hi Reen,

I have a cake recipe I used to make for my son (pre-SCD) that is

sweetened by raisins/prunes (and I did substitute dates at least

once). The recipe called for 1 2/3 cups water, 1/2 cup raisins and

1/2 cups prunes - boil for 10 minutes and then you have a very sweet

syrup (it liquified if I remember correctly). I wouldn't know how

much to add to anything but it definitely sweetened the recipe I

made.

> Hello Sheila:

>

> I have tried unsuccesfully to make sweet treats for my son, as he

cannot

> tolerate honey or vegetable glycerin from Frontier. I have tried

dripping

> apple/pear cooked and the recipes come out very wet. Im wondering

if you have any

> other ideas in the replacement of honey in recipes? Can I use

chopped up fig

> or dates? any legal ones?

>

> Thanks so much,

> Reen

> Mom to son, colitis: SCD since 6/15/04

>

>

>

[Guest guest]

How about mango puree? Mangos are thicker than pears in a

puree. Maybe you could drip cooked mangos and get a thicker

sauce, similar in texture to smashed bananas.

I wonder what would happen if you simmer down pineapple

juice the way we simmer down tomato juice. It might make a

nice sweet thick sauce that could be used instead of honey. An

idea anyway.

Jody

mom to -6 and -8

SCD 23 months

[Guest guest]

" Do I add water with it, before simmering - or just straight juice? "

Reen,

The idea behind the simmering is to remove the excess liquid

and to leave you with a thickened sauce. So, adding water to it

initially would be the opposite of what we are trying to do.

Just put the can of pineapple juice in an open sauce pan, turn

the heat to medium-low and let it simmer until it thickens. This

could take quite some time (an hour). So, be sure and do it

while you can keep an eye on it. The first time is always an

experiment in timing and temp control.

Good luck. Please let us know if it works.

Jody

mom to -6 and -8

SCD 23 months

[Guest guest]

" Do I add water with it, before simmering - or just straight juice? "

Reen,

The idea behind the simmering is to remove the excess liquid

and to leave you with a thickened sauce. So, adding water to it

initially would be the opposite of what we are trying to do.

Just put the can of pineapple juice in an open sauce pan, turn

the heat to medium-low and let it simmer until it thickens. This

could take quite some time (an hour). So, be sure and do it

while you can keep an eye on it. The first time is always an

experiment in timing and temp control.

Good luck. Please let us know if it works.

Jody

mom to -6 and -8

SCD 23 months

[Guest guest]

" Do I add water with it, before simmering - or just straight juice? "

Reen,

The idea behind the simmering is to remove the excess liquid

and to leave you with a thickened sauce. So, adding water to it

initially would be the opposite of what we are trying to do.

Just put the can of pineapple juice in an open sauce pan, turn

the heat to medium-low and let it simmer until it thickens. This

could take quite some time (an hour). So, be sure and do it

while you can keep an eye on it. The first time is always an

experiment in timing and temp control.

Good luck. Please let us know if it works.

Jody

mom to -6 and -8

SCD 23 months