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.
Yesterday I meet up with a gorgeous friend for a New Years catch up brekky. Imagine my delight when she gave me some home grown lemons as we said farewell.
I went home and told the hubby we were having lemon pancakes for breakfast, but he put in a request for crepes. He grew up in a Crotian household and crepes filled with ricotta and stewed apples are some of his fondest memories.
They were so easy to make and sugar free. These crepes could be eaten savoury or sweet. This is my choice with a small drizzle of The Sugar Breakup Organic Golden Rice Malt Syrup and fresh squeezed lemon.
- Difficulty level: easy
- Makes: 6 crepes
- Baking Dish: non stick frypan
- Prep time: 15 mins
1 cup plain flour
1 cup milk
Pinch of salt
Putting it together
- Place flour, egg, milk and salt into a bowl and whisk until smooth. Let it sit for 5mins on the kitchen bench.
- Use medium heat to warm up the frypan. Then use 1/4 cup of the batter. As soon as you’ve put the batter into the pan move it around quickly to create a thin round crepe. Cook for a least 1 minute and then turn crepe, using a spatula and cook for another 30secs.
- You’ll create 6 crepes. Then fill with what ever you’d like and enjoy.
We’ve had a huge month of family visitors thanks to the gorgeous wedding of one of our sisters. So lots of requests for our family favourite scones. Here’s the recipe below and it’s also included in our latest eCookbook, Classic Collection: Family Favourites. In this case we made half cheese scones and half sugar free classic scones.
A good scone is actually surprisingly easy to make and the less you do to them the better.
Below is our absolute favourite fool proof recipe and we’ve added the Thermomix instructions as well.
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Many years ago when I visited Singapore for the first time if you’d asked me one of the highlights of the trip, I would have told you my first ever cinnamon bun was near the top. I loved them that much.
I haven’t had a bun in years and for some reason this week I’ve been thinking about them. So I decided to see if I could create a refined sugar free version. Let’s just say that the recipe created turned out to be a great success!
Even in my sugar loaded days, I never liked the frosting. I thought it was too much, so in this photo it’s just the delicious bun. However I have included the recipe for the cream cheese frosting for that authentic finished flavour.
This recipe turned out to be absolutely delicious and I ate two within 30 minutes of them coming out of the oven. Thermomix instructions included.
- Makes: 10 buns
- Tray: 1 lamington tray lined with baking paper
- Oven temperature: 190°C (170°C if using fan forced)
- Baking time: 15-20 minutes
- Prep Time: 2.5 hours