For all the people that can’t eat refined sugars, or those of you who want to cut down on them, try erythritol!!
I have been searching high and low for sugar alternatives for over 9 years and tried various sweeteners such as commercially bought Stevia (it has a very strange artifical taste, which I really don’t like, and an even more undesirable aftertaste) or agave nectar (not the healthiest either, but still better than sugar). Erythritol, however, hits the nail on the head both in terms of taste and its effect on health.
Notably, it doesn’t add any strange flavour to a dish, nor is it overpowering. Most importantly, it is a polyol, which are biologically neutral carbohydrates that don’t affect blood glucose levels, will not get converted into fat and get dumped in your arteries, and has a glycemic index of less than 1. Basically you just pass it straight out!
I usually buy my erythritol from Amazon, but I wish all supermarkets would stock it. Better spread the word! 😉
My version of patatas bravas, minus all the oil – a fiesta for the senses! Ole!
Potatoes − 250 g, peeled and diced
Onion powder − ¼ teaspoon
Garlic powder − ¼ teaspoon
Ground paprika − ½ teaspoon
Salt − ⅓ teaspoon
Erythritol Gold − ½ tablespoon
Magnificent Mediterranean tomato sauce − ½ cup
Fresh basil leaves – a handful, roughly torn
Black olives – a handful, thinly sliced
Fresh ground pepper – ⅓ teaspoon
Chilli flakes – ⅓ teaspoon (optional)
1. Boil the potatoes with salt until soft. Place the boiled potatoes in a bowl
2. Mix onion powder, garlic powder, ground paprika, salt and erythritol together, and add to potatoes and make sure they are evenly coated with the spice mix.
3. In a non-stick pan, add one spray of oil and brown the potatoes.
4. Add in the magnificent Mediterranean tomato sauce, mix well and simmer on low heat for 2 minutes.
4. Turn off the heat, and mix in the basil leaves and black olives.
5. Mix in the fresh ground pepper and chilli flakes to serve.