Malt Loaf for Diabetics

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Good Morning everyone
I have a lady I look after that loaves me baking bread for her.
She has asked me to make her Maltloaf or a fruit loaf.
She is diabetic so I am very aware of the amount of sugar that I should omit
Any idea on how to sweeten it with out artificial sugars as she doenst like those either

Thanks
 
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I don't know very much about diabetes, and it's been years since health class and biology class, so please do be aware that this is totally a layperson's opinion. First, malt is a sugar, it comes from maltose, which is supposed to be healthy because it's produced when the seeds of a grain have begun to sprout. I don't know if diabetics can't process glucose which is unhealthy to anybody in excessive amounts but of course especially dangerous for diabetics, as opposed to something like fructose which is usually only toxic when you don't also eat it with fiber--according to this lecture I saw on the University of California YouTube channel, but that was less about diabetes and more about hypertension and cardiac problems that have nothing to do with dietary fat.

If, as I've heard, fiber helps people to process sugars more effectively, then perhaps adding a cup of bran that has soaked in buttermilk for ten minutes, would make it healthier. It would change the texture, of course, but it would be healthier.

As for the actual sugar, I've heard that coconut palm sugar, which is made from the nectar of coconut tree flowers, has a low glycemic index that makes it better for diabetics than regular sugar. I don't know if it would be better for diabetics than Splenda, but there's that option too. Of course, that's probably an adventure in flavor, and a bit of a risk if it turns out that your neighbor is allergic to coconut or something...

Still, I hope this helps!
 
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Thank you both. She is allowed honey but only a tablespoon and also I double checked on diabetic sites and they also say 1tbs of brown sugar is ok as it breaks down in the baking.
I will probably just use honey and give it a deeper flavour by soaking the fruit in tea x
 

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