Grain-Free Diabetic Cinnamon Crisps
Cinnamon and Diabetes
There have been many studies regarding the effect of cinnamon on blood sugar levels. Some have found positive results while others show no significant changes from it.
Regardless of the findings, I love the taste of cinnamon and sugar, but being diabetic and having to watch my weight, I decided to make a sweet, crispy cinnamon treat without sugar.
Along with that, I have discovered over the years that grains have a very high impact on my sugar levels. I researching this, I found that grains turn into sugar, like all carbohydrates do, and actually raise blood sugar levels worse than table sugar. So, I am also grain free along with gluten sensitive. This recipe addresses all of these problems.
Diabetic Cinnamon Crisps
- 3/4 Cup Almond Flour
- 3/4 Cup Shredded of grated cheese, mild cheddar, parmeson,
- 1 Tbs Cinnamon
- 3 to 4 Tbs Xylitol, to taste
- 3 servings Pure Stevia Powder, to taste
- 1 to 2 Tbs Cold Water
Let me know how you like them
- Pre-heat your oven to 350 Degrees
- Place all the dry ingredients into your food processor, and pulse until all the ingredients are well blended. Do not over process the mix.
- Add 1 Tbs of the cold water and mix into the dry ingredients. Gradually add the 2nd Tbs to form a dough ball. You want the dough to just hold together but not be too sticky. Using a harder cheese requires more water than softer cheeses.
- Take the ball of dough, and place it in the center of either a piece of parchment paper which is on a baking pan or on a silicone baking sheet which is what I prefer.
- Cover the dough with another sheet of parchment paper or silicone sheet, and roll the dough out to about 1/4 inch thick. It will roll out to about a 9 x 9 inch circle or 10 x 8 rectangle.
- I usually use an 11 inch pizza pan and cover it with a round silicone sheet that I cut to size.
- If the dough isn't too sticky, score it with a the edge of a metal spatula or icing knife. Make approximately 30 squares. If it is too sticky to score before baking, do it as soon as you take it out of the oven.
- Do not use a sharp knife to score it to avoid cutting the parchment paper or damaging your silicone mat.
- Place it in the 350 Degree pre-heated oven for 20 to 25 minutes. Time will vary depending on your oven so keep a close eye on them as they approach the 20 minutes. They will be crispier the longer you let them bake, but you do not want to burn them.
- Remove them from the oven and them allow to cool. Once cool enough, break them apart into square and enjoy.
Made with Shredded Mild Cheddar Cheese
|Serving size: 1 of 30 crackers|
|Calories from Fat||18|
|% Daily Value *|
|Fat 2 g||3%|
|Saturated fat 1 g||5%|
|Unsaturated fat 1 g|
|Carbohydrates 1 g|
|Sugar 0 g|
|Fiber 0 g|
|Protein 1 g||2%|
|Cholesterol 3 mg||1%|
|Sodium 18 mg||1%|
|* The Percent Daily Values are based on a 2,000 calorie diet, so your values may change depending on your calorie needs. The values here may not be 100% accurate because the recipes have not been professionally evaluated nor have they been evaluated by the U.S. FDA.|
Good Fat, Bad Fats and Sweeteners
I have used almond flour in this recipe since the crackers have to be gluten and grain free for me. The almond flour is a good, healthy, fatty protein. It helps slow down the breakdown of any carbohydrate eaten with it, thus keeping your blood sugar more level. It also is digested more slowly so you are satisfied longer.
The saturate fat in the cheese also helps slow down digestion, but more significantly, it acts as the glue that keeps the crackers together and makes them crisp once they are baked.
The fiber in the almonds and the unsweetened cocoa also help to slow down the digestion and make you feel fuller for a longer period of time.
There is no added sugar in this recipe. I use pure stevia extract powder which is a natural sweetener derived from the stevia plant.
I also xylitol. It is a sugar alcohol, but unlike other sugar alcohols, it does not produce the gaseous bowel disruption that other ones do. You could also use erythritol which is similar to the xylitol. Both have been found to be effective sweeteners that do not raise your insulin levels.
Follows Wheat Belly Recommendations
If you follow Dr. Davis and his wheat belly plan, all three of these sweeteners are recommended under his program. Additionally, this recipe, being totally grain free, also follows his recommendations. His latest book, "Wheat Belly Total Health," explains more about the effects of grains on your blood sugar levels and your entire body.
If you can't tolerate nuts, but can eat seeds, I have made similar recipes using sunflower seeds. I process the sunflowers into a flour in my Nutribullet and then use that in the same amount as I would almond flour.
If you can't tolerate dairy, I haven't figured out what could replace the cheese. I know there are alternative cheeses, but I don't know if they would be effective as the glue to hold the crackers together. If any of you have an answer please put it in the comments section at the end of the hub.
A very tasty alternative to the almond flour, is cashew flour. It gives the crackers a slightly smoother texture but the taste is delicious.
Today I decided to spice up these cookies a little more. I used a teaspoon of cinnamon and a teaspoon of ground ginger and did that ever up the flavor.
Both of cinnamon and ginger are considered good for many health reasons, such as improved digestion, improved blood sugar levels and anti-inflammation, so I figured it was worth a try.
They really turned out well, and I think they may be my favorite now, although my chocolate snaps are running just about even.
Not an Alternative
I was low on almond flour the other day so I used half almond and half coconut flour. That was definitely a mistake.
It took just over a half of cup of water to form a dough ball. That seemed to dilute the flavor of the finished crackers. It also made them similar to the consistency of a shortbread but without the lightness and flavor of the butter. They were also exceedingly dry.
I will definitely not use the coconut flour again.
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