A/Prof Antigone Kouris is a nutrition scientist, dietitian and researcher/author on the mediterranean diet and now a food product developer! I chat to her about her brand new Skinnybik cookie range.
So why did you develop a “better for you” cookie range?
My patients kept asking me to recommend a healthy biscuit they could have with a cup of tea/coffee but I was unable to do so (protein balls/bars were just not right with coffee).
Then one day a patient “dared” me to develop my own cookie range as the nutrition expert!
So I took on the challenge to prove that it was possible. Two years later the Skinnybik range was born. Skinnybik (both sweet and savoury) have a better energy and nutritional profile than other similar biscuits in the supermarket, with a 4.5 Health Star Rating.
How does the Skinnybik range compare to other biscuits from a nutritional perspective?
The wholesome ingredients (wholemeal spelt, lupin flour, oat bran, rice bran, almond meal, dried fruit, coverture dark chocolate, canola oil, extra virgin olive oil, whole eggs) and recipe manipulation resulted in cookies that are :
Skinnybik/100g Regular cookies/100g
reduced in calories by 20-25% 1500kj 2000kj
reduced in sugar by 40-50% 15g 25-30g
reduced in carbs by 40-60% 20g-35g 60g-70g
reduced in fat by 30-40% 15g 20g-25g
reduce in saturated fat by 80% 2g 12g
reduced in sodium by 50-80% 100mg-200mg 300mg-600mg
higher in protein by 70-100% 12g-16g 6g
higher in fibre by 400% 10g 2g-5g
The name was chosen to highlight their desirable nutritional profile i.e reduced (or skinny) in calories/ sugar/ carbs/bad fats with only 56 calories each (15g). Also, you can stop at 2 or 3 because of their satisfying chewy texture and composition (e.g fibre, protein, lupin). As a result, many of my patients have lost weight whilst eating Skinnybik. Also, by allowing them to have a “healthy” indulgence they were less likely to feel “deprived” which helped them stick to their meal plan.
What is “lupin” and why did you use it in the gluten free flavours?
Lupin is a legume. Lupins are high in protein and fibre and very low in carbs. They are traditionally consumed in the Mediterranean as a whole bean snack preserved in brine. In Australia, lupins are converted to flour and increasingly used in bread and pasta. Lupin flour adds nutrition to gluten free products and a great spongy texture. Studies have shown that lupin enriched bread and cookies can help suppress appetite, lower blood pressure and cholesterol, improve glucose metabolism and bowel health.
I have used Mediterranean inspired flavours and ingredients influenced by my Greek heritage and latest research. They are suitable for everyone, including people with health problems.
Fodmap & fructose friendly Spelt, date & Butterscotch (tastes like a sticky date cake)
Gluten free Lupin, Cocoa and dark chocolate chip ( tastes like a brownie)
Gluten free Lupin, Cranberry and rose (tastes like a Turkish Delight, my favourite)
Gluten free Lupin, Turmeric & chia (with 100% extra virgin olive oil) tastes like a savoury scone (my family’s favourite) ( has zero sugar and only 3g carb per biscuit).
And lastly, how does when get hold of these little gems?
From www.skinnybik.com with free delivery anywhere in Australia.
Thanks so much Antigone!