5 april 2016 |  Recept

Gluteunfritt bröd med rosmarin

Ingredienser: 

2 ägg

3 bananer

3 1/2 dl havregryn

1/2 – 1 dl rismjöl

3 msk linfrön

1 tsk bakpulver

3 tsk kanel

1 tsk vaniljpulver

2 msk hackad rosmarin

Gör så här:

Mosa bananerna väl med en gaffel. Blanda sedan i resterande ingredienser i en skål. Du kan använda en elvisp för att se till att allt blandas väl. Smöra och bröa en form med exempelvis sesamfrön eller mandelmjöl. Jag använde enbart bakplåtspapper vilket fungerade utmärkt. Grädda I ugnen I ca 25-30 minuter på 200 grader. 

Låt brödet svalna innan du skär upp det i bitar.

/SM

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@saramoback

I was invited to hear about research on type 1 diabetes (and type 2 diabetes) this weekend.

As much as half of all cases, t1, are diagnosed in adulthood, and there is a need to understand the factors that contribute to the development of type 1 diabetes in adults. The lower heritability in adults suggests that environmental factors play a greater role in the development of the disease in adults than in children. They also highlighted the need for further research to identify environmental factors that contribute to type 1 diabetes in adults.

And, of course, lots of important information on how to make transplanted beta cells survive 💙
...

Someone told me that Diabetes is not a barrier but a different path that brings lessons on strength, resilience, and the significance of self care 💕
Over the years, with many lows and highs - I’ve learned to not expecting everything to be perfect all the time.
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