Just because you are sugar free doesn’t mean you have to miss out on these Easter favourites. The texture of these buns is perfection and the apple and peel make a wonderful replacement for dried fruit.
- Makes : 15 buns
- Prep Time: 1 & a half hours including resting time
- Oven temp : 220C
- Cooking time : approximately 15 minutes until golden
2 teaspoons dried yeast (1 x 7g sachet of dried yeast)
¼ cup (40g) The Sugar Breakup Dextrose
4 cups (500g) bakers/bread flour (you can use plain flour but bakers flour is better)
When I watch competition cooking shows I’m inspired to make my version of whatever was made for dessert. So this week I made a simple apple pie for two.
I hope you’re inspired to try it yourself.
First you make the pastry.
- Oven: 170°C (160C fan forced)
- Baking dish: shallow pie dish
- Makes: 2 serves
- Baking time: 25mins
Ingredients for Pastry
1/4 cup of self raising flour
3/4 cup of plain flour
85g cold butter
2 tablespoons of The Sugar Breakup Dextrose
1 teaspoon milk
Ingredients for Apple Filling
1/2 cup water
2 large green apples
1 tablespoon of The Sugar Breakup Dextrose
1 teaspoon cinnamon powder
Putting it together
- Rub both flours and butter together until it resembles bread crumbs.
- Add the egg, dextrose and milk until the pastry forms. Roll into a ball, wrap in plastic and put it into the fridge for 30mins. Preheat the oven 170C (160C fan forced).
- Now make the apple filling. Skin the apple and cut into thin slices. Place the apples, dextrose, cinnamon and water into a small pot and bring to the boil. Then simmer apples for about 6mins or until they have started to soften. Set aside until pastry is ready.
- Line the pie dish with butter. Divide the pastry into two and keep the other half for a second pie for another night or make double the apple mix and make a pie for four. Roll out a pastry lid for the pie. Place the Apple mix directly into the pie dish and then put on pastry lid. Use excess to make a curly pie margin. Cut a slit.
- Place into the oven 25 minutes or until it looks golden brown. Serve warm with ice cream, custard or good old yummy cream.
Tips and Hints
- You can use two ramekins. Divide apple mix into each ramekin and place a pastry lid on each. Bake as normal.
- You can add 1/4 teaspoon of cloves to the apple mix.
It’s Mladen’s birthday and to celebrate I’ve made Chocolate Eclairs for the cake.
Mladen is obsessed with perfect and traditional Eclairs and in his honour we put this truly classic recipe into our latest eCookbook, Classic Collection: Family Favourites.
Tonight I’m going to mix fresh cut strawberries into the cream for a delicious fresh take on this yummy dessert.
Hope he loves it and I’ll share a picture tomorrow of what they looked like.
Enjoy this latest recipe from The Sugar Breakup team.
Our all time favourite pulled pork recipe, we just had to get it up on the blog again, enjoy!!
When you go sugar free it’s not just traditional cakes and biscuits you give up but also a lot of food that you would think of as ‘savoury’ or condiments that go with savoury food.
Your average supermarket BBQ sauce is up to 55% sugar! That’s more than chocolate sauce. So when we saw this recipe from Spice Trip on SBS we decided to make it The Sugar Breakup style.
- Serves: 8 people
- Prep time: 20 minutes
- Cook time: 3½ to 5 hours
- Pan size: Deep flameproof casserole dish with a lid (or foil) that can go on hotplates & in the oven
½ shoulder of pork, (about 2kg/4½lb) off the bone
200ml dry cider*
Ingredients: For the Dry Rub
2 tbsp fennel seeds
1 tbsp black peppercorns
1 dried chilli or 2 tsp dried chilli flakes
2 garlic cloves
½ tbsp coriander seeds
½ tbsp cumin seeds
1½ tbsp smoked paprika
2 tbsp The Sugar Breakup Dextrose
Ingredients: For the BBQ Sauce
1 tbsp Dijon mustard
2 tbsp The Sugar Breakup Dextrose
60ml apple cider vinegar
Get going with the method
- Preheat the oven to 200°C. Have your butcher remove the skin and top layer of fat from the pork and discard (or you can keep and use for crackling another day).
- Grind the dry rub ingredients in a pestle and mortar or spice grinder until course.
- Season the pork with salt. In the casserole dish heat a good glug of oil and when hot, brown the pork on both sides.
- Remove the pork from the casserole and cover with the dry rub, getting it in all the nooks and crannies.
- Drain the excess fat from the casserole and return the pork to the dish. Pour the cider and water around the pork. Bake in the oven, uncovered, for 20 minutes, then reduce the oven to 140°C, cover with a lid (or can use foil over the dish if you don’t have a lid) and cook for a further 3½-5 hours.
- Check every hour to ensure the liquid doesn’t dry out, top up with extra water if necessary. Cook until the meat is soft and pulls apart easily.
- Remove from the oven, put the pork in a serving dish
Making the BBQ Sauce
- Place the casserole dish with the excess liquid on the hotplates, add BBQ sauce ingredients (passata, Dijon mustard, dextrose and vinegar) bring to the boil
- Turn the heat down and leave to bubble for 10–15 minutes, or until sauce has thickened and reduced a little.
- Whilst the sauce is cooking pull the pork apart with a fork.
We’ve served ours with a fresh coleslaw of cabbage, parsley, mint, radish, carrot and apple dressed with the juice of 1 lime and a drizzle of olive oil. The salad is so light and refreshing, a lovely counter balance with the meat.
Make sure you share!
Apple Cider – When apple cider is made most of the sugar from the fruit is cooked out. Unfortunately manufacturers then add sugar back in to make it sweet. In this recipe we used the driest cider we could find in an average bottle shop (Strongbow Dry) which in 200ml is about a teaspoon of sugar. This recipe serves 8 so it is a very small amount per person.
It’s been 2 years since we developed this basic chocolate biscuit. Now we’ve lost count of how many times we’ve made it and the amount of photos and love we’ve received for this basic bikkie! It’s now time to share it again for those of you who haven’t caught it yet. It has a crunch and a little bit of chew, great on it’s own or used in a biscuit base for a cheesecake, slice etc. Enjoy x
Makes: 30 biscuits
Oven temperature: 180C (160C fan forced)
Cooking time: 10 to 15 minutes
Pan : 2 baking trays
1/2 cup The Sugar Breakup Dextrose
1/2 cup The Sugar Breakup Organic Golden Rice Malt Syrup
½ teaspoon bicarbonate of soda
1 tablespoon boiling water
1 ¾ cups plain flour, sifted
¼ cup cocoa
- Preheat oven to 180C (160C fan forced). Line 2 baking trays with non-stick baking paper.
- Place butter, dextrose, and golden rice malt syrup in a saucepan and stir over medium heat until well combined. Heat, stirring frequently, over medium heat until almost boiling then remove from the heat.
- Pour the butter mixture into a large bowl and allow to cool slightly.
- Dissolve the bicarbonate of soda in the boiling water then stir into the butter mixture.
- Sift in plain flour and cocoa, stir until well combined.
- Use a teaspoon to spoon the mixture onto the lined baking trays to form rounds about 3cm in diameter. You can pick them up and roll them in your hand if you want nicely round biscuits. Leave plenty of room for each to spread.
- Bake in preheated oven for 10-15 minutes or until starting to firm around the edges. Remove from oven and cool on the baking trays.