Rice Pudding Made With Golden Rice Malt Syrup

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We love a warm pudding & here is a gorgeous creamy rice pudding that is easy to make, is gluten free & absolutely delicious.

This is the basic vanilla recipe. You can add so many different elements & flavours, depending on what’s in your pantry & what tickles your fancy. In this batch we added cinnamon, strawberries, blueberries, almond slivers & pistachios.

Can be eaten at anytime of the day. We have been eating it for dessert, breakfast & as a snack. Thermomix instructions included. Enjoy!

  • Serves: 8
  • Prep Time: 15 mins

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Pecan & Banana Muffins by Carolyn C.

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A good friend of The Sugar Breakup has kindly shared a gorgeous muffin recipe on Instagram. We think it’s such a winner for the family that we had to share.

  • Makes: 12 large muffins
  • Tray: Muffin tray
  • Oven temperature: 170°C (165°C if using fan forced)
  • Baking time: 15-18 minutes

Ingredients

2 large mashed bananas
2 eggs
1 teaspoon vanilla extract
1 cup milk
1/2 cup of cooled melted butter or oil
2 cups whole meal flour
2 teaspoon baking powder
Handful of chopped pecans
1 teaspoon cinnamon powder
Pecans for decoration on top of muffin
1/4 cup The Sugar Breakup Organic Golden Rice Malt Syrup for placing on top of muffin before baking

Putting it together:

  • Preheat oven to 170°C. In one bowl mix the bananas, eggs, vanilla extract, milk and melted butter(or oil) .
  • In a second bowl mix the flour, baking powder, chopped pecans and cinnamon.
  • Combine the two mixtures with a spatula and only mix until they have just come together. Don’t over mix.
  • Spoon into muffin tray. Then place 1-2 pecans on top and a small teaspoon of The Sugar Breakup Organic Golden Rice Malt Syrup.
  • Bake for 15-18 mins or until they’re golden.
  • Enjoy!

Tips & Hints:

  • If you use plain flour instead of whole meal, don’t add the milk.
  • To make a banana chocolate version, add 1/4 cocoa powder and extra milk.
  • Instead of The Sugar Breakup Organic Golden Rice Malt Syrup, you can add a teaspoon of your favourite jam on top before baking.

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Easy Cherry Jam

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Easy cherry jam
Plentiful cherries left over from Christmas are everywhere at the shops. They are lovely, ripe and cheap; perfect for jam. This easy cherry jam comes up delicious and thick, perfect to spread over scones, toast and pancakes. Thermomix instructions also included.


  • Makes: around a cup and a half of jam
  • Prep Time: 5 minutes

Ingredients:

650g of ripe cherries with stones and stems removed
180g (1 cup) The Sugar Breakup Dextrose
Zest of one lemon
Juice of 1 lemon
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Strawberry Lemonade Jam

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Strawberry and lemonsThis recipe requires very little effort, will keep in the fridge for about a week, and is very tart and delicious. A really modern take on strawberry jam. Thermomix instructions included.


  • Makes: around a cup and a half of jam
  • Prep Time: 5 minutes

Ingredients:

500g of ripe strawberries hulled
150g (3/4 cup) The Sugar Breakup Dextrose
Zest of one lemon
Juice of 1 lemon
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Organic Quinoa Breakfast Bake

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I LOVE quinoa for breakfast. I make quinoa porridge in bulk and keep it in serving sizes in the freezer for an easy, healthy breakfast for the kids when time is short.

Recently a friend put me onto the idea of baking quinoa for breakfast, how could I not give it a go with J’adore Raw’s Organic Black Quinoa! Simple, delicious and another way to get a good protein hit in the morning.


Makes: 2 serves
Oven temp: 160C
Cook time: 30-40 minutes
Pans: 2 oven proof bowls or mini casserole dishes

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