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Posts in the healthy diabetes snacks category

Christmas Order Dates

We want to make sure we get your Diabetes Meals to you (or your loved one if you're sending someone a gift) so please note these dates:

Melbourne, Sydney, Adelaide, ACT: order by 19th December
Brisbane, Regional Vic, NSW and SA: order by 17th December
Western Australia and regional Queensland: order by 14th December

Please note we won't be despatching orders between Monday 24th December to Tuesday 2nd January (as our couriers are closed).

Diabetic Friendly Date Cake

Fancy something a little sweet and tasty? This week we're sharing one of our favourite blogs from Nikki at t1FriendlyFoodie. Date Cake!

Prep Time 25 minutes
 Cook Time 55 minutes
 Total Time 1 hour 20 minutes
 Author Nikki Wallis

Ingredients

  • 50 g Lupin flour
  • 150 g Almond meal
  • 1/2 tsp Bicarbonate of soda
  • 2 tsp Baking powder
  • 1/2 tsp Mixed spice
  • 50 g Pecan nuts
  • 100 g Dates
  • 2 Eggs (Large 800g)
  • 1 tsp 100% Pure unsweetened vanilla extract
  • 1 cup Hot water (used to soak the dates)
  • 3/4 cup Full cream milk
  • 1/8 tsp 100% pure Stevia extract powder
  • 85 g Light cream cheese

For the vanilla batter: 100g almond meal, 1 tsp baking powder, 1-8 tsp 100% pure Stevia extract powder, 1 egg, 1/4 cup full cream milk, 1/2 tsp 100% pure unsweetened vanilla extract.

    For the icing: 50g dates, 85g light cream cheese, 1/8 cup hot water, 1/4 tsp mixed spice.

      Instructions

      1. Preheat your oven to 180 degrees Celsius. Line a small square baking tin (15cm x 15cm) with baking paper (bottom and sides). 

      2. Remove seeds from dates (if they aren't already de-seeded). Place dates into a small bowl and soak in boiling hot water (enough to cover them) for approximately 15-20 minutes. 

      3. To make the date batter, add 100g of the dates (approximately five large dates), from the bowl into a blender or food processor. Add 3/4 cup of milk and blend until the dates are smooth (you can leave some chunks in).  

      4. Add the blended dates and milk to a mixing bowl. Add the other wet ingredients including egg and vanilla and mix well with a spoon. 

      5. In a separate bowl, add all the dry ingredients including the lupin flour and almond meal, Stevia, bicarbonate of soda, banking powder and mixed spice and stir together til well combined. 

      6. Roughly crush the pecan nuts and add them to the dry ingredients and mix well. 

      7. Add the wet ingredients to the dry and mix together until well combined. Leave aside while you prepare the vanilla batter. 

      8. To make the vanilla batter, combine the almond meal, baking powder, Stevia, egg vanilla and milk together in a bowl and mix until well combined. 

      9. To assemble the cake, pour half of the date batter into the lined tin. Then on top of this, pour all of the vanilla batter. Lastly, pour the remaining date batter on top and smooth out with a spatula. 

      10. Bake cake in the oven at 180 degrees Celsius for approximately 55 mins or until cooked (pierce the centre with a wooden skewer and it should come out clean). Once the cake is cooked, remove from the oven and leave to cool. 

      11. To make the icing, remove the remaining soaked dates from the hot water and place in a small blender or food processor along with 1/8 cup of the water in which they were soaking (you can use the back of a fork to mash the dates if you prefer). Blend until the dates are smooth. 

      12. Add the pureed dates to a bowl, along with the cream cheese and mixed spice and stir until all ingredients are well combined. 

      13. Remove the cake from the cake tin and spoon over the icing on top of the cake, using the back of a knife or spatula. Smooth over so the cake is evenly covered. 

      14. Cut the cake into six even rectangular slices and serve. 

        Nutritional information for Date Cake

      Skinnybiks - the healthy, sweet snack

      Are you searching for a healthy but sweet snack to help with those times when you just have to have some sugar? Skinnybiks are the answer and we are now stocking them!

      Skinnybiks are a sweet tasting biscuit, designed by Professor Antigone Kouris (Melbourne based dietitian with over 30 years in the industry). Professor Kouris designed these for her patients but found they were so popular she began producing them in large quantities and shipping them Australia wide.

      We're thrilled to be stocking the 3 delicious flavours - Chocolate, Cranberry and Date.  They come in packs of 9 and at only 56 calories each you will love every bite - and so will the kids!

      Packed with nutrition they have quality wholesome ingredients e.g whole eggs, canola oil or extra virgin olive oil, almonds, natural undutched cocoa, couverture dark chocolate (or dates or cranberries), rice/oat bran/wholemeal spelt flour or gluten free lupin flour.

      Try them with your next meal order - you'll love this sweet healthy snack. SHOP NOW

      https://www.facebook.com/ProfKourisNutrition

      http://www.skinnybik.com/

      Is there such a thing as a healthy cookie?

      Leading dietitian Melanie McGrice reviews Skinnybiks. And it's all good news.

      I was asked to review some new gourmet soft-baked cookies that are now available to the public called ‘SkinnyBik’. They have been developed by an Australian Dietitian, Antigone Kouris, and claim to have 50% less sugar than regular cookies. Here are my thoughts on the ‘SkinnyBik’ cookie range…

      Is there such a thing as a healthy cookie?

      I was asked to review some new gourmet soft-baked cookies that are now available to the public called ‘SkinnyBik’. They have been developed by an Australian Dietitian, Antigone Kouris, and claim to have 50% less sugar than regular cookies. Here are my thoughts on the ‘SkinnyBik’ cookie range…

      Nutrition
      Skinny Bik claim that compared to other sweet biscuits, their cookies are lower in sugar, lower in fat (particularly saturated fat with no trans fats), lower in salt, have no artificial sweeteners or preservatives and are also rich in fibre and protein. The Nutrition Information Panel shows that these claims are true having only 1.6% saturated fat and 200mg sodium per 100g.
      The cookies are also developed with portion control in mind. Each packaged serve provides you with 2 bite-sized cookies totalling only ~470kJ! That’s equivalent to the energy in a cup of low fat milk.
      An added benefit with this cookie range is that it is also targeted for those with an irritable bowel or carbohydrate intolerances; these cookies are FODMAP friendly and all except the spelt cookie are gluten free as well.

      Taste
      SkinnyBik cookies come in 3 flavours:

      1. Spelt, date and butterscotch cookies,
      2. Lupin, cranberry and rose cookies,
      3. Lupin, cocoa and dark choc chip cookies, and

      A taste test around the office provided an overall favourable review. They are quite soft compared to the typical crunchiness or chewiness of an Anzac cookie. Overall they were quite pleasant to eat and came through with a nice hint of spice and sweetness.

      My verdict
      From a Dietitian’s point of view, these cookies tick all the boxes when it comes to providing a low fat, sugar and salt alternative to the sneaky biscuit snacks that come after dinner or accompany your cup of tea. Given that they also have such impressive protein content, I can see how they would actually be a great kilojoule controlled, high protein snack for a variety of my clients. If you feel that you need a healthier pick-me-up during the 3pm slump or if you’re looking for a new post-exercise snack, you may want to trial some SkinnyBik cookies for yourself. 

      http://www.melaniemcgrice.com.au/product-review-skinnybik/

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