So many wonderful recipes are made with dates and dried fruit to avoid using traditional sugars. But dates are dried fruit that are full of sugar. So here’s our tips on how to convert these recipes.
Replacing dates/dried fruit in a biscuit base
Quite simply most times you can replace the dates or dried fruits that are used for binding the biscuit base together with a combination of Golden Rice Malt Syrup and coconut oil or butter.
For example if the recipe calls for around 8-10 dates, leave them out and simply use:
¼ cup of The Sugar Breakup Organic Golden Rice Malt Syrup and 2 tablespoons of coconut oil or butter.
The base is uncooked, we swapped the dates for ¼ cup Rice Malt Syrup and 2 tablespoons of coconut oil. As you can see in our photo the base holds together beautifully and it tastes great!
How do I make a simple gluten, grain, dairy and fructose free biscuit base?
If you are exploring in the kitchen making different types of slices and cheesecakes it is always good to have a simple base that you can use for different toppings. One of our favourites is:
2 cups of mixed nuts (cashews, pistachios, almonds, pecans – any nut you like!)
½ cup shredded coconut
¼ cup The Sugar Breakup Organic Golden Rice Malt Syrup
2 tablespoons of coconut oil (for diary free) or butter
Pop everything in a food processor and process until the nuts break down and it starts to stick together.
Press into a greased and lined spring form cake tin (perfect for a 20cm tin)
Bake for 10-15 minutes until just golden.
Allow to cool and top with whatever creative topping you like!
Do I have to cook the base?
No you don’t! You can also use this recipe as a raw base. It is best set and stored in the freezer but will also last a couple of days in the fridge. Really depends what type of topping you are placing on it as to whether it is best to have it baked or raw, you decide.