Four months exactly since my little girl was diagnosed with Type 1 Diabetes.
The day just flashes past my eyes – the doctor sharing the diagnosis with us, rushing to the paediatric ICU, lying down with my little girl on the hospital bed holding her hands as the doctors took charge, talking to her softly as she started taking in her surroundings, even though I knew how unwell she was and how scary the tubes, needles and doctors would have felt. As the hospital bed was wheeled into the ICU with the two of us on it, I knew life as we knew it was over.
It’s been rocky, lots of moments of sheer despair and some moments of relief. A lot of grief and gratitude both. A lot of pain and joy both. A lot of smiles and tears both. It’s as though the entire journey of life which is supposed to be exactly such a mix, has been squeezed into one day. And every day is that way.
But I made certain promises to the kids and I want to keep the joys of childhood alive as much as possible. And one such promise I made was that we as a family will eat one dessert every weekend. Both the kids have made the calendar based on what they want to eat so I know what I need to bake or make for next weekend
For this last weekend we had low-carb gluten-free Almond Flour Chocolate Doughnuts with almond milk and Stevia powder.
1 cup almond flour
1/2 cup coconut flour
1/4 cup unsweetened cocoa powder
12 microspoons Stevia powder ( I used this one)
1 tsp melted butter
1/4 cup almond milk
1 1/2 tsp baking powder
- Preheat the oven to 170 degrees C.
- Mix the flours, stevia, cocoa powder and baking powder.
- Whisk the melted butter, almond milk, eggs and the vanilla extract.
- Add the wet ingredients mix to the dry ingredients mix.
- Get the doughnut pan greased and ready.
- Put the batter into the pan using a spoon or pipe it.
- Bake in the oven for 20 minutes or until done.
Cup size = 250 ml