Any meal, as a rule, comes to an end with a dessert — a sweet dish. However, all know that sweeties — often not the most healthy food. Really it is necessary to limit itself? No way!
Sweet — not necessarily harmful
Than sweet desserts harm an organism? First of all the high caloric content and content of carbohydrates — pastries. On the second place "sweet white death" - sugar. The person got used that sweet — it is obligatory sugar and flour. And it is a mistake.
Whether it is necessary to sweeten fresh raspberry? Whether red grapes need sugar? Whether it is obligatory to dip banana in honey? Such delicacy also won't come to much to mind because the listed products sweet in itself. And when the skilled hostess does raspberry and other sweet fruit jam, adds sugar not for taste there, and for preservation.
And if to cook raspberry without sugar, using a lemon as preservative? Such jam can long be stored too, but it is many times more useful.
It is also possible to prepare and compotes for 2-3 days — for drink from a dogrose, apples, peaches and apricots sugar is almost not necessary. On the contrary, use of sugar "kills" natural taste and aroma of sweet fruit.
And of course, such jam without sugar will become an excellent basis for useful pastries.
If sugar after all is necessary?
Of course, it is difficult to make a sweet dish of a citrus without sugar. But not sugar one impacts a sweet taste to dishes. There are still a glucose, fructose, xylitol, цикламат, a stevia. These substitutes of sugar will allow to make more useful not only jam, compotes, mousses and jelly, but also pastries.
How to reduce amount of carbohydrates in pastries?
Of course, it is difficult to make dough without flour. Though there are alternative and original options to grind buckwheat in the coffee grinder, to make dough of semolina or ground oat-flakes. But it is a little more difficult to bake from such test though pastries turn out more tasty. For example, semolina and oat-flakes a little sweet in itself — sweeteners can be not added to them.
Yeast is not the most not useful ingredient of the test if to remove them, then even flour dough will be considered as dietary.
There are two ancient ways of ferment of thick crust without yeast
1. Dough on kefiric ferment. Took curdled milk or just turned sour milk in old times, parted a mobile dough (sponge dough) and put to the warm place for a couple of hours. Two hours later a sponge dough mixed with flour to the necessary viscosity and baked products. Though magnificent on a sour-milk basis dough will be anyway if to add a little soda.
2. The second way even more ancient. Flour with water and a small amount of sugar is dissolved to a condition of dense sour cream and put to the warm place for 15-20 hours. The microorganisms which are in flour begin to roam and we receive the most real yeastless dough.