Julia and Fiona
The Sugar Breakup is now officially three years old and it’s time for the team to reflect on change.
We have decided to say farewell to our online shop. That means we will no longer be supplying our rice malt syrup or dextrose powder.
Our online shop will officially close on Saturday September 24, 2016. So there’s still plenty of time to stock up on dextrose powder. Unfortunately we have completely sold out of the organic rice malt syrup.
If anyone would like a bulk supply of the dextrose please contact us at: email@example.com and we can arrange suitable transport costs.
We will still be selling our cookbooks, ‘Get your bake on’ and ‘Classic Collections: Family Favourites’ in our online store until September 24, 2016. After that date the PDF versions will be available for sale by contacting:
Our gorgeous website will still be up and running and will be upgraded our recipe page and adding lots of delicious new ideas and recipes.
We loved selling our products and learnt many things along the way. We would like to say a very big thank you to Health Magic, who were the first distributors to believe in us and give us a start.
Wishing you all happy baking.
Get the waffle iron out of the back of the cupboard. The Sugar Breakup team has worked hard to bring you this wonderful waffle recipe. It’s fructose and gluten free and uses coconut flour. This waffle recipe can also be diary free using coconut oil instead of butter.
This simple recipe makes a great and delicious waffle. All the hard work has been done for you, now you’ve just got to make them and enjoy!
- Makes: 2 large waffles or 10 small waffles
- Prep time: 10 mins
- Difficulty: Easy
- Requires: Waffle iron
4 large eggs
1 tablespoon of The Sugar Breakup Dextrose
40g melted butter
1/2 teaspoon of vanilla extract
1/3 cup coconut flour
Putting it together
- Melt the butter.
- Whisk the eggs and dextrose together until well combined.
- Whisk in the melted butter, vanilla extract and coconut flour until the batter is smooth.
- Let batter sit for 5 minutes.
- Turn on the waffle iron.
- Waffles will take about 3 minutes to cook. It does depend on your waffle iron.
Hints and tips
- You can use melted coconut oil instead of the butter to make the waffles dairy free.
- You can add 1/2 teaspoon of cinnamon for a different taste. Add it with the coconut flour.
- Make sure waffle iron is really well greased before you put batter onto it.
- This recipe can double easily to make 4- 5 large waffles of you’re feeding adults.
- The Sugar Breakup Organic Golden Rice Malt Syrup drizzled over the waffles
- Whipped cream
- Fresh berries
- Greek yoghurt
- Flaked coconut
- Diced nuts
- Melted butter
We love a delicious tradition style cake and they don’t come much better than this butterscotch banana cake. The cake is gorgeous on its own or you can add the delicious and decadent cheese frosting.
- Makes: 8 slices
- Oven Temp: 170C (160C fan forced)
- Baking Dish: 20cm round cake tin lined with baking paper
1 cup (150g) self raising flour
1/4 cup (40g)of The Sugar Breakup Dextrose Powder
100ml macadamia oil (can use olive oil)
1/4 cup (50g) The Sugar Breakup Golden Rice Malt Syrup
1/4 teaspoon bicarbonate soda
1/2 teaspoon cinnamon
2 ripe bananas (240-245g when mashed)
- Preheat the oven to 170C (160C fan forced) and prepare the cake tin.
- Mix the flour, bicarbonate soda, salt and cinnamon together.
- Beat the dextrose and eggs until they’re light and fluffy. Takes between 5-10mins.
- Go to the slowest beater setting and slowly add the rice malt syrup followed by the oil.
- Next sift the dry ingredients into the wet mix and using a spatula gently mix together until just mixed. Then add in the mashed bananas and gently mix together.
- Pour into the cake tin and bake for 30-35mins. Leave in cake tin for 5 mins then turn out on to wire rack and cool. Once cooled add frosting.
Cream Cheese Frosting
120g softened cream cheese
30g softened butter
30g The Sugar Breakup Golden Rice Malt Syrup
1/2 cup of The Sugar Breakup Dextrose Powder
1/2 teaspoon vanilla extract
- Beat the cream cheese, butter, rice malt syrup and vanilla until pale.
- Then add the dextrose and beat until combined. Pipe on to the cooled banana cake and enjoy.
There are a lot of ANZAC biscuit variations out there. This version stays close to the original so you get that classic ANZAC crunch and chew.
- Makes : 20 biscuits
- Oven temperature : 180C (160C fan forced)
- Cooking time : 10 to 15 minutes
- Pan : 2 baking trays
1 cup plain flour, sifted
1 cup rolled oats
1 cup The Sugar Breakup Dextrose
1 cup shredded or desiccated coconut
2 tablespoons The Sugar Breakup Organic Golden Rice Malt Syrup
150g unsalted butter, chopped
1/2 teaspoon bicarbonate soda
1 tablespoon boiling water
- Preheat oven to 180C (160C fan forced) and line baking trays with non-stick paper.
- Place the flour, oats, Dextrose and coconut in a large bowl and stir to combine.
- In a small saucepan place the Rice Malt Syrup and butter, stir over low heat until the butter has melted, remove from heat.
- Add the bicarbonate soda to boiling water then add to the butter and Rice Malt Syrup mixture. It will bubble up, don’t worry it’s meant to.
- Pour the butter mixture into the dry ingredients and mix together until combined.
- Roll spoonfuls of mixture into balls and place on baking trays, pressing down on the tops to flatten slightly, leave some room for them to spread.
- Bake for 10-15 minutes or until golden brown.
- Cool on the tray
Gluten Free (and nut free) option
Easy! Simply use Gluten Free plain flour instead of wheat flour and replace oats with quinoa flakes. All measurements stay the same.
It was my birthday on the weekend and of course Julia’s kids and I made my favourite chocolate log cake.
This photo is as real as it gets. We used every available candle in Julia’s house. All of the kids had already placed fingers into the icing before we even got it to the table.
This time we didn’t feel like a coconut flavour for the fudge topping so we swapped it for melted butter. It was so delicious…..Just makes me smile thinking about it.
- Makes: 10-12 slices
- Oven temp: 180 (170C fan forced)
- Cook time: 40-45 minutes
- Pan: large log tin
150g softened unsalted butter
1 cup The Sugar Breakup Dextrose
2 eggs, lightly beaten
1 teaspoon vanilla essence
½ cup frozen raspberries or 1/2 cup of The Sugar Breakup jam any flavour
1 ¼ cups self-raising flour, sifted
½ cup cocoa powder, sifted
1 teaspoon bicarbonate of soda
1 cup (250ml) milk