Being diagnosed with Type 1 or Type 2 Diabetes is a huge challenge for any child, and their parents.  Medically speaking, there is so much to learn and come to terms with.  Diabetes is a constant in their lives, there is no taking a break from it and it has to be considered when making plans for everything from sports events to sleep-overs.  It sounds overwhelming, but the reality is that it becomes a way of life, and the main thing is to make sure you adopt a healthy life-style.  Exercise, relaxation and healthy food, basically a life-style we should all adopt.  It amazes me how my daughter copes.  This is a way of life she has known since she was 17 months old, so a healthy life-style is second nature to her.  People often say children are resilient…..And they are!  They are amazing!

Then there is the challenge of what to feed them.  Diabetes doesn’t have to be a life of denial.  Most people adopt the “Everything in Moderation” motto, and diabetics soon figure out which foods they may need to avoid.  Everyone is different.  So this week, in honour of healthy eating and providing diabetic children (and adults)  with healthy treats I have been posting recipes suitable for their lunch boxes that the whole family will enjoy.  These recipes are NOT JUST FOR DIABETICS.  They are recipes to be enjoyed by everyone as part of a healthy diet.  So don’t avoid them  because you think they will be tasteless.  Give them a go.  I guarantee you will be pleasantly surprised.

Cranberry and Apple Biscuits

Makes 16 (2 per serve: as a snack)

Ingredients:

90g (1 cup) Rolled Oats

40g (1 cup) Kellogg’s Special K, roughly crushed

40g (1/4 cup) Dried Cranberries, chopped

25g (1/3 cup) shredded Coconut

50g Egg, lightly whisked

140g tub unsweetened Apple Puree

2 Tbl. Golden Syrup

Method:

Preheat oven to 160C (fan -forced).

Line 2 baking trays with baking paper.

Put the oats, cereal, cranberries and coconut in a medium bowl.  Stir well.

Put the egg, apple puree and syrup in a small bowl.  Whisk to combine.

Add egg mixture to oat mixture.  Mix until combined.  Set aside for 10 minutes.

Shape tablespoonsful of the mixture into balls.

Put on baking trays.  Press balls down to form very thin rounds.

Bake for 20-25 minutes or until golden brown.

Set aside on trays for 5 minutes.  Transfer to a wire rack to cool completely.

LunchBox Tips….

These biscuits will keep in an airtight container for up to 4 days.

I made a double batch.  With the first batch I pressed the balls down to form thin rounds, and for the second batch I only pressed them down slightly so they looked like a nice small cookie.  I thought the thin biscuits would turn out a little on the crunchy side, but to my surprise there wasn’t much difference in texture between the two.  The difference was purely aesthetic.  Personally I like the small cookies, and I think they would travel a little better in a lunch box.

They would also make a nice, healthy Breakfast Biscuit for those busy days as you rush out the door.

This recipe comes from the September/October 2011 edition of Diabetic Living, my favourite cooking magazine.

These recipes are very versatile, if you don’t like cranberries, try dried apricots, apple, or pear etc.  And, dare I say it, a few dark choc-chips wouldn’t be out of place instead of fruit if you were trying to make a relatively healthy chocolate treat.

Happy Baking!

This week I am contributing this recipe to The Grocery Cart Challenge Recipe Swap http://grocerycartchallenge.blogspot.com/

Thanks for visiting!