Looking for a way to stop the sugar rush before it starts? I came up with this recipe in an attempt to stop the sugar rush so my kids can be their naturally sweet selves. It’s chock full of ingredients that have been shown to slow sugar absorption such as whole grains, fiber, healthy fat, and cinnamon. It’s not only delicious and healthy, but it really helps to balance their blood sugar so I’m not dealing with four hyper kids!
Yesterday was Halloween and today I. Am. Scared. Because today I now have a house full of kids and candy, which means I’m about to have a house with kids bouncing off the walls. It’s always a challenging time of year when I try to walk the line between not letting them fill their little bodies with junk and also not completely demonizing candy (which just makes them want it more!)
We’ve tried the Switch Witch in prior years where the kids left their candy outside for the witch to collect and feed to her cat. In exchange she would leave them a toy. But this year, they’re just not having it. Nope, there’s no Lego that they’ll willingly trade their candy stash for.
So, I started researching how to minimize the damage. Now, if you research sugar and hyperactivity in kids you might be surprised to learn (as I was) that many doctors don’t believe there is a connection (!). These doctors have clearly never met my children. But, I did come across research that supports the connection in kids with ADHD stating “It was found that the intake of food products with a low glycemic index helps to reduce symptoms in some hyperactive children.”
So, with that in mind I started researching what foods help to balance blood sugar and these “cookies”, which I’m calling Balance Biscuits, are the delicious result! They’re loaded with ingredients that help balance blood sugar and help stop the sugar rush when my kids eat candy.
And, my kids actually LOVE them! They asked to have them in their lunch box (and actually ate them – which doesn’t always happen!), and asked for them for breakfast. Yes! These are so healthy they can even have them for breakfast!
Here are the magic ingredients that give these Balance Biscuits their power:
Oatmeal – oatmeal helps maintain blood sugar levels and contains B-glucans which help to reduce sugar surges after meals. It helps to slow digestion which means a slower release of sugar into the blood.
Apples – the applesauce and chopped apples in this recipe provide additional soluble fiber which helps to slow sugar absorption and actually lower blood glucose levels.
Almond Butter – a powerhouse of protein, fiber, and healthy fat this helps to increase satiety (so the kids feel full – before they get their hands on the candy!)
Flax meal – A sneaky way to give them some brain boosting Omega 3s and also add to the fiber in the biscuits.
Cinnamon – studies have found that cinnamon can actually help lower blood sugar levels and help your body more efficiently move glucose into cells
I’d love to hear what you and your kiddos think of these. I hope they love them as much as we do!
Healthy Balance Biscuit Cookies
A delicious way to stop a sugar rush before it starts! Chock full of healthy ingredients that help balance blood sugar and may help prevent kids from getting hyper when eating sugar. Ready in less than 25 minutes!
- 1 cup quick oats
- 1/2 cup oat flour just whir 1/2 cup of oatmeal in your food processor
- 1 Tablespoon cinnamon
- 1 Tablespoon flax meal
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1/8 teaspoon nutmeg
- 1/4 cup unsalted almond butter I use crunchy, but you can use smooth too
- 1/2 cup peeled and diced apple, about 1 small
- 1/2 cup unsweetened applesauce
- 1 egg, slightly beaten
- 1/2 teaspoon vanilla
- 2 Tablespoons melted butter
- 2-3 Tablespoons maple syrup
Preheat oven to 350 degrees
Combine dry ingredients in bowl (oats through nutmeg).
Add all other ingredients and mix well.
Spray a cookie sheet with cooking spray and drop batter onto sheet. Flatten the batter a bit as it won't spread out much while cooking.
Bake for 9 minutes
Note: You may be wondering why a sweetener, maple syrup, is included in this recipe. Of course, it enhances the flavor, but I used maple syrup because it actually contains less sugar (1T =12 grams) than honey (1T=17 grams) or sugar and is considered low (a score of 54) on the glycemic index which is much lower than even dates! This recipe uses only 2 Tablespoons (1/8 cup) which breaks down to about 1/2 teaspoon per cookie.