Diabetic meals

Posted on 27 May 2014

Award-winning foodie Abigail Donnelly is diabetic but she’s still able to create dishes that keep her sugar levels stable and taste buds happy.

Oatmeal and pineapple loaf
Serves 10

250g caster sugar
180g low-fat margarine
125g whole-wheat flour
100g oat bran
100 grated pineapple, with juice squeezed out
100 g grated apple
2 whole eggs
1 egg white ?2 teaspoons baking powder
1 ½ teaspoons ground cinnamon
1 teaspoon bicarbonate of soda
½ teaspoon ground nutmeg
¼ teaspoon ground cloves
¼ teaspoon salt
figs and creamed honey to serve

Preheat the oven to 160°C and grease a 20cm x 10cm loaf tin. Cream the margarine and the sugar for no longer than three minutes. Sift the salt, spices, baking powder and bicarbonate of soda and mix together with the whole-wheat flour and the oats. Add the eggs one by one with 2 tablespoons of flour mixture to the creamed margarine. Beat for no more than one minute after each egg. Add the rest of the flour mixture and stir into the egg mixture. Fold in the pineapple and apple. Place in the greased loaf tin and bake for 30 to 45 minutes or until skewer comes out clean. Once cool, remove from the tin and serve with figs and dollops of creamed honey.

Cumin and coriander sweet potatoes
Serves 4

4 sweet potatoes, peeled and cubed
230ml fat-free yoghurt
3 mini cucumbers
5cm ginger, sliced into thin sticks
1 chilli, deseeded and chopped
1 garlic clove, crushed
15g coriander leaves, chopped
2 tablespoons cumin seeds
1 tablespoon olive oil
seeds of 1 pomegranate to serve

Place sweet potato cubes into a pot of salted cold water and bring to the boil. Turn the heat down and simmer for five minutes or until sweet potatoes are cooked but still firm. Drain and keep aside. Place 10ml olive oil into a pan to heat up. Fry the cumin, garlic, ginger and chilli, and then add the sweet potatoes. Season with salt and freshly ground black pepper and fold in the chopped coriander. Smash the mini cucumbers with the back of a knife until broken up and fold into the yoghurt. Serve with the warm, spiced sweet potatoes and a generous sprinkling of fresh pomegranate seeds.

Homemade baked beans on rye
Serves 4

1 can chickpeas, drained
1 can chopped tomatoes
100g mung beans, raw
4 slices rye bread, to serve
30g red curry paste
5ml olive oil

Place the mung beans in a saucepan with 1 ½ cups of water and bring to the boil. Simmer for 30 minutes or until water has been absorbed and beans are tender. In a separate pan, heat olive oil and fry the curry paste till fragrant, then add the chickpeas, mung beans and the can of chopped tomatoes, and heat through. Season with salt and freshly ground black pepper and serve spoonsful on slices of toasted rye bread.

To see the beautiful photos of the finished dishes read Mediclinic Family magazine.

The information provided in this article was correct at the time of publishing. At Mediclinic we endeavour to provide our patients and readers with accurate and reliable information, which is why we continually review and update our content. However, due to the dynamic nature of clinical information and medicine, some information may from time to time become outdated prior to revision.

Published in Diabetes