This week, I’m sending my oldest son back to school. Back to school for us d-moms entails quite a bit more than just going out and buying school supplies and new clothes. It means making a care plan, meetings with the school nurse/new teacher, getting a diabetes supply box together, and lots of worry. Oh the worry…
Because I exclusively pack my sons lunch, for me, it also means time to dust off my lunch packing supplies. I get most of my lunch ideas from MOMables and then just try to adapt them to make them diabetic friendly, if they aren’t already. With the start of a new school year at the fore-front of my mind, I began brainstorming some new lunch ideas of my own.
My son absolutely LOVES banana bread, but I’ve never sent it in a lunch before, only because I like to have pretty exact carb counts while he is at school, to leave as little room for error as possible. A slice of banana bread from of a loaf, to me, left too much for error. When he’s at home, we don’t worry as much.
So, I thought…how could I make banana bread into individual portions, instead of just slicing from a loaf, so that I could get more accurate carb calculations?
Aha! Instead of making a loaf of banana bread, I could pour the banana bread mixture into my brownie pan and make banana bread “bites”. So I used my favorite lower carb banana bread recipe and got to work. The results? TERRIFIC!
The end result was perfect little individual portions. They are the perfect size to add to any lunch, with only 11 net carbs a square.
I actually froze half of my batch, so that on busy days I can just pull a square out the night before, to thaw, and pack in a lunch in the morning.
What are some of your favorite diabetic friendly foods to pack in a lunch?
- 3 eggs, separated
- 5 Tablespoons raw honey
- 4 Tablespoons olive oil
- 2 mashed bananas
- 1 teaspoon vanilla
- 1 teaspoon baking powder
- 1 teaspoon cinnamon
- 2 cups almond four
- Preheat oven to 350 degrees.
- Cream eggs yolks and honey in large bowl until light and fluffy.
- Add oil, vanilla, banana, cinnamon, baking powder, and flour.
- In separate bowl, beat egg whites till stiff peaks form.
- Fold egg whites into banana mixture.
- Pour banana mixture into greased brownie pan.
- Cook for about 25-20 minutes, or until tops are golden brown.
My mixture produced 15 banana bread bites. I calculated each banana bread bite as containing 11 NET CARBS each.
- 3 huevos, separa las yemas y las claras
- 5 cucharadas miel
- 4 cucharadas aceite de oliva
- 2 guineos majados
- 1 cucharadita vainilla
- 1 cucharadita polvo de hornear
- 1 cucharadita canela
- 2 tazas de harina de almendras
- Precalienta el horno a 350 grados.
- Bate las yemas de huevo y la miel en un tazón grande hasta que esté suave y esponjoso.
- Añade el aceite, vainilla, guineos, canela, polvo de hornear y harina.
- En otro recipiente bate las claras de huevo hasta que tenga la consistencia de merengue.
- Añade las claras de huevo a la mezcla de guineo.
- Vierte la mezcla de guineo en un molde para hornear “brownies” engrasado.
- Hornea por 20-25 minutos, o hasta que estén doradas.
11 CARBOHIDRATOS NETOS