How many of you resist the craving of a red velvet cupcake because you’re afraid of getting sick? Could you imagine a life without freshly baked cinnamon buns, bagels and pizzas? Well, neither had I but after I was diagnosed with gluten intolerance-
I knew I had to make the switch. I had an incredibly hard time looking for dessert and cereal alternatives when I returned to Delhi from Sydney, Australia. All that was available across supermarkets was often priced exorbitantly and the product was almost never fresh. People would laugh at me and worry, when I told them that I hadn’t eaten a pizza or normal roti in almost 5 years.
When ordering gluten free items off the web didn’t seem like a feasible option. I decided to step into the kitchen myself and this is how Petite Sweet Eats was born. Having been a foodie and nutritionist for two years, I wanted a healthy snack solution that would provide satiety, work as a mid meal snack and be a delectable, yet guilt- free dessert option that you could eat without worrying about the numbers on the scale. I wanted for it to be a health initiative that would provide healthy solutions to those avoiding wheat/gluten snack comfortably without worrying about cross contamination or other side effects such as weight gain, gastro- intestinal distress and skin allergies.
Gluten Free living seems to be the most fashionable thing to have happened to food in the last couple of years. Popularized by Gwyneth Paltrow, it is especially useful to those with celiac disease, non-celiac gluten sensitivities and people who are trying to live grain free. Put simply, gluten is a protein find in wheat, barley and rye. Gluten gives elasticity to dough, helping it rise and keep its shape and often gives the final product a chewy texture.
Today, people avoid gluten, not only because they are intolerant/sensitive to it but also because they assume switching to a gluten free diet equates to weight loss. Endocrinologists today propose a gluten free, low carb regimen for those with diabetes, thyroid and PCOD. This only works if people avoid grains, thereby sticking to a relatively low carb regimen. It is imperative to understand that going gluten free does not necessarily translate to a taut, toned and lean body unless you substitiute it with healthier gluten free alternatives.
I make my products with a variety of grain free flours that are low carb ,diabetic friendly and vegan –namely peanut flour/almond flour/gluten free oat flour and amaranth. My products range from cookies, gluten free carrot walnut cake, low carb red velvet cupcakes, homemade muesli, sugar free tea cake to homemade dip- to name a few. A project I particularly love is a customised orders for the picky eater. I believe that my products can make for a healthy breakfast that provide satiety; mid meal snack for that dreadful afternoon slump; work as a pre/post workout snack without derailing you from your diet.
For those allergic to nuts and dairy, I can work on making your products dairy and nut free. The carb counters can now rejoice, because these petite sweet eats are perfectly safe as they contain no added sugar. The dates and fruit in most products impart the sweetness. For the calorie conscious, she also makes sugar free desserts using splenda and natural honey for the conscious eater.
All the products are naturally gluten free, preservative free, low carb and sugar free. High in omega 3 and omega 6, they pack in nutritional goodness with every bite. Conveniently packed, you can leave a few at your work desk, in your fridge for the late night munchies or keep some in your gym bag for a post workout snack.
About the author: Jia Singh is a Delhi based food and wellness consultant and freelance features writer. She is also one of the newest entrants to have joined the health food bandwagon. Her project-Petite Sweet Eats, is a health food initiative that makes gluten free, low GI and low- carb treats accessible and affordable.
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