Preparation

• Pour into a bowl:
  • 7 oz whole wheat semolina;
  • 1 tsp of sifted baking soda;
  • 3/4 tsp of salt;
  • 1 tsp of turmeric powder;
  and mix with a silicone spatula.

  Pour into a graduated glass:
  • 1/2 cup water;
  • 1/4 cup sunflower oil;
  • 2 tsp lemon juice;
  and quickly emulsify the three liquids.

  Transfer the liquids to the bowl with the dry ingredients and knead with your hands until you obtain an elastic dough.

  Place the dough in a freezer bag and let it rest in the refrigerator for at least half an hour.

  Once the spiced whole wheat savory dough is ready, we can shape our cookies in any form, making them suitable for any holiday or occasion.

• Take the dough out of the fridge.

  Prepare:
  • herbs [marjoram, mixed peppercorns, rosemary, sage, etc.];
  • mixed seeds [sunflower, flax, poppy, sesame, etc.].

  Roll out the dough with a rolling pin to a thickness of 1/4 to 1/2 inch.

  Sprinkle the herbs and mixed seeds on top and press gently with a rolling pin to adhere.

  Cut the cookies into desired shapes.

  Line a baking sheet with a sheet of parchment paper and place the cookies on it.

• If you wish to make decorations for the tree and|or Christmas table [placeholders or welcome] pierce each cookie with a simple straw before baking.
  Once baked, the hole will be used to insert a ribbon and/or tie a tag.

  

• ^{I made them for the Christmas social lunch organized by the Italian Association for Diabetic Assistance [AIAD] in Ragusa as placeholders.}
  To tie to a tag with the guest’s name or a phrase.

• Briefly preheat the oven.
  Bake at 330°F for about 10 minutes in a fan oven until uniformly golden.
  They bake quickly, but the red-orange color can be misleading, so ensure they are cooked inside!
  ^{Temperatures and times may vary from oven to oven and depending on the thickness of the cookies.}

  Your whole wheat spiced turmeric cookies are ready.

  Enjoy your meal!

  

• We indulge in them occasionally at breakfast as a substitute for whole wheat rusks or whole wheat semolina bread.
  Example our typical breakfast:
  • skimmed milk 150 g → low-fat yogurt 130 g;
  • whole wheat rusks 15 g → whole wheat semolina bread 30 g → whole wheat cookies ^{[for the weight, I refer to the whole wheat semolina bread]}.

• ^{As Professor Enzo Bonora generally suggests
  It is important, in any case, in the presence of diabetes, to build an experience on the impact of this and all other foods on blood sugar. It means measuring before and two hours after eating it. Possibly more than once for more reliable information. If the glycemic increase is contained [less than 50 mg], you can put a ‘green sticker’ on that type of food. Otherwise, better to avoid.}

• • Semolina and flours glycemic index type 2 diabetes.