A somewhat common misconception that I had when being diagnosed with diabetes was the inability to eat any treats containing sugar, or even simple carbs like pasta, rice and potatoes.
I wanted to share this recipe with those of you who believe we can’t allow ourselves a little bit of sugar in our lives, despite the capabilities of our pancreas.
This is again from “The diabetes weight loss diet” which you can purchase here.
Oat thins (makes 12 thins)
90g porridge oats
75g unrefined light muscovado sugar
2 tablespoons brown bread flour with malted wheatgrain
2 egg whites, lightly beaten
2 tablespoons unsalted butter, melted
- Preheat the oven to 190 degrees celsius (375 degreed Fahrenheit or gas mark 5). Line a large baking tray with baking powder.
- Mix all the ingredients together. Spoon 12 dollops well spaced on the baking tray, then, using a fork, flatten each one to about 8-9cm diameter.
- Cook for 15-20 minutes until golden brown. Leave to cool on the tray then transfer to a wire rack until cold and crisp. Store in an airtight container.
Per serving: 81 calories; 3g fat; 1g saturated fat; 13g carbohydrate; 0.01g sodium.
These little treats are pure bliss – but it is so tempting to eat them all at once! If, like me, you can’t resist a good biscuit then just freeze them to stop yourself from scoffing them all. When you want one, take one out of the freezer and either let it defrost (they’re thin so they defrost quickly) or microwave it for 10-20 seconds.