Shortbread biscuits with a Low Glycemic Index

Low-fat cocoa and hazelnut gluten-free shortbread biscuits, with resistant starch; these biscuits are a source of fibre, which surrounds the sugars (already in very low quantities in the recipe) in a sticky gel, limiting their digestion.
Resistant starch is a particular type of indigestible starch that helps to make the digestion of carbohydrates slower and more gradual, and limits the absorption of sugars; it is the most functional ingredient for a diet with a low glycemic index. Suitable for breakfast or as a snack during the day, they are ideal for those who need to limit their sugar consumption for health reasons, but also for those following low-calorie diets, coeliacs, athletes, and finally those who simply want to stay in shape by following a healthy diet and taking care of their wellbeing without sacrificing taste.

Ingredients:
rice oil, resistant starch (16%), sweeteners: maltitol, maltitol syrup, pasteurized EGGS, buckwheat flour, rice flour, potato starch, crumbled HAZELNUTS (5%), skimmed cocoa powder (2%), vegetable fibers (pea, potato, psyllium, bamboo, linseed), leavening agents: disodium diphosphate, sodium bicarbonate, inulin, thickener: guar gum, salt, aromas, sweetener: acesulfame K.

May contain SOYBEANS, MUSTARD, LUPIN, SESAME, and MILK.