Palatinose (Isomaltulose) is a slow but fully digestible, sustained release carbohydrate composed of glucose and fructose. It is naturally present in honey and sugar cane extracts. It tastes similar to sucrose with half the sweetness. As a result of the slow digestion, it has a lower blood glucose and insulin response resulting in improved blood glucose control. The slow digestion of Palatinose prevents the drop in energy that happens when sugar or starches are consumed. Blood sugar, weight loss and maintenance can be achieved with the correct use of Palatinose along with fiber and protein. It also does not cause tooth decay.
I created the cookie mix recipe below to do just that. It is a large recipe meant to be stored in the freezer and baked as needed. If the mix is always on hand, making a batch is quick and easy making it more likely you won’t run out.
Sold in 2 lb. bagsORDER PALATINOSE HERE
Palatinose Cookie recipe
5 cups Oatmeal (soluble fiber)
7 ½ cups oat bran (fiber)
2 ½ cups navy bean powder (fiber & protein)
5 cups Hi maize 260 (soluble fiber
5 cups Palatinose (sweetener)
5 cups Splenda
5 cups unsweetened coconut (protein and fiber)
½ cup malted milk powder
1 cup dry milk powder (protein)
1 cup whole egg powder (protein)
1 Tablespoon salt
¼ cup baking powder
¼ cup baking soda
To bake a batch of cookies (makes about two dozen cookies). Preheat oven to 350 degrees. Line cookie sheets with parchment paper. Place 6 ½ cups mix (two pounds) mix in a large bowl. Add 1 cup chocolate chips and chopped walnuts (optional).
1 cup melted coconut oil
1 ½ water
Add oil and vanilla. Add water a little at a time until cookie dough consistency is achieved about 1 ½ cups. Cookie Dough should be thick enough to hold the shape of ball. Don’t worry if you add too much water, just add a little more of the mix. Make into 1 ½ inch balls and place on cookie sheet, flatten cookie ball. Bake for 13 minutes. Store cookies and extra mix in the freezer. Cookies taste good right out of the freezer.
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