This week I wanted to make something alittle different that I've not tried. I decided to make some diabetic friendly shortbread for my lovely collegue at work, as she has diabetes. I work around alot of diabetic patients, but as that's not my main job role I still don't fully 100% understand diabetes, but I do understand the frustration of not being 'able' to eat exactly what you want / when you want.
However, one thing I do understand is that diabetics have to watch their sugars, and I started looking around a few weeks ago for some alternatives to refined sugars, and found Coconut sugar on Goodness Direct. It has a low GI , and is better for you, diabetic or not as the sugar is released slower giving you less of a sugar 'hit' and a more steady energy boost.
"The claim to fame is that coconut palm sugar has a low glycemic index (35), likely, in part, because it contains inulin, a type of fiber that can slow glucose absorption."
You use the following:
- 200 g Organic Plain Flour
- 100 g Coconut Sugar
- 200 g Pure 'Butter' Vegan Spread / Your usual Butter
- 100 g Semolina
- A sprinkle of white sugar for decoration - optional.
Set the oven to 160'c .... 140'c if it's fan assisted.
Put everything in a food processor / bowl and mix until you create a ball of dough
Butter a tray or round springform cake tin and press the dough flat to the edges.
Use a knife to prick all over the shortbread and create lines in the edges.
Bake for 45-50 minutes, remove from oven. Prick centre with a knife, if it is still buttery and soft bake for a further 10 minutes.
Cut into pieces, if your like my boss at work, you might like to ignore this and have a whole slab that's meant to be four fingers.!
Let it cool & Enjoy!
