TYPE 1 DIABETES & a snack!
I am beginning to learn about the struggles & challenges that type 1 diabetic children and their families often have to face especially when they are first diagnosed. The family has to work with the medical team, but as well they need to be educated and it helps to exchange ideas with other families who are on this road as well.

Eating out in a restaurant can be a big struggle seeing one usually does not know exactly every ingredient that is in each food choice. This can cause the sugar levels to become dangerously high. At other times the levels can be a very scary low.

These days our kids are on the road with sports or other events, and it is so important to have some kind of snack along from home where all of the ingredients have been measured.

I have read how very good flax is for diabetics, so I wondered why I couldn’t substitute finely crushed flax for the whole wheat flour in the cookie recipe that our granddaughter really likes.
That way she would be getting an extra amount of very healthy fat, she would be getting the many beneficial nutrients found in flax, yet it would have less carbs and she could have one or maybe even two of these delicious cookies.

I made a batch this afternoon and also added a half cup of slivered almonds as those are the nuts she likes. Next time I could use sunflower seeds in place of the nuts. I decreased the palm sugar by a bit as they seemed plenty sweet and the less sugar used the better; even when using palm sugar.

Here is the recipe! This batch made 74 cookies that were measured with the cookie scoop.
I again used the Bosch/ meat grinder/ peanut butter disc to turn unsalted roasted peanuts into the peanut butter.

1 cup peanut butter – made from peanuts (212 grams)
1 cup flax flour – freshly ground (90 grams)
4 cups oatmeal – organic (376 grams)
2 teaspoon vanilla
2 eggs
1 cup avocado oil
1 1/3 cups palm sugar -low glycemic (186 grams)
2 teaspoons baking soda
1/4 teaspoon sea salt (or Himalayan)
1/2 cup semi-sweet chocolate chips (90 grams)
1/2 cup slivered almonds (50 grams)

I put all of these ingredients into the Bosch and mixed them with the dough hook.
I scooped the batter with a small cookie scoop, pressed them with a fork on a greased cookie sheet and baked them at 325 for 10 – 12 minutes.
Watch them as the palm sugar seems to brown them more easily. They are nice and crunchy when they are nicely browned. I remove them from the pan while they are hot so they don’t break apart.

These are great cookies so I will be using this basic recipe and changing it from time to time so we will have variety.
For more recipes using flax plus information on the goodness of flax see “A MUFFIN A DAY” Winnie