Tuesday, May 22, 2018

Brown Rice Cookies

Brown Rice Cookies


Ingredients
Brown Rice Flour - 1 Cup
Chickpea Flour - 1 tbsp
Egg - 1
Jaggery (powdered) - 1/4 Cup
Chocolate Chips - 1/4 Cup
Coconut Oil - 1 tbsp
Baking Soda - 1/4 tsp
Salt - 1/4 tsp

Method
Preheat oven to 180 degrees C
Cream together the coconut oil and jaggery
Add egg and mix well
Add the brown rice flour, baking soda and salt
Mix well
Fold in chocolate chips
Drop tablespoons of mixture on a greased or non-stick baking tray
Bake for about 15 to 20 mins
Let it cool in the oven
Enjoy it warm with a steaming cup of tea or coffee 


Note: I make them more exciting by adding different flavours - cocoa powder, cinnamon powder, grated orange and lemon zest, coffee. You end up with so many differently flavoured cookies. While the rest seem like sure winners, I was surprised by the tangy orange and lemon zest ones. They are all good. Go try them out. You can turn it into a sinful muchie by topping it with chocolate sauce and nuts.


Health Benefits of Brown Rice
Heart health – high magnesium content

Gluten-free diets

Energy
Controls cholesterol levels
Resistant Starch - Diabetic friendly, Weight management
Low GI and high fibre – Diabetic friendly
Low GI and high fibre – Weight management
Anti-inflammatory properties

Resistant Starch

This type of starch is called Resistant Starch. It works like soluble, fermentable fiber. When the bacteria in our digestive system digest resistant starches, they form several compounds, including gases and short-chain fatty acids, especially a beneficial fatty acid called Butyrate. Resistant Starch appears to increase butyrate production more when compared with other soluble fibers.
Butyrate is the preferred energy source of the cells lining the colon. Butyrate has beneficial effects on the colon and overall health. It maintains the colon lining and is believed to prevent colon cancer. It also helps to increase metabolism, decrease inflammation and improve stress resistance.

Potential benefits of Resistant Starch

Improved blood fats
May help to lower blood cholesterol and fats while also decreasing the production of new fat cells
Can increase the amount of fat we utilize for energy.

Better Satiety
Can help us feel full by triggering the release of hormones that reduce the drive to eat. After someone starts eating more RS, it may take up to one year for gut hormones to adapt.
Slows down the amount of nutrients released into the bloodstream, which stabilizes appetite

Better Insulin Sensitivity
It doesn’t digest into blood sugar, so less insulin release
Lowered blood sugar levels
Might improve insulin sensitivity

Improved Digestion
May help alleviate irritable bowel syndrome (IBS), diverticulitis, constipation and ulcerative colitis
Can add bulk and water to stool, helping in regular bowel movements
Can prevent development of abnormal bacterial cells in the colon and enhance mineral absorption (especially calcium).

Better Body Composition
Since Resistant Starch has less energy (calories) per gram than other starches, it can help us eat less.
Improved immunity
Can influence the production of immune cells

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