We are often asked, “How do you make jam with Rice Malt Syrup?”
Well here’s the answer!
A simple small batch jam we often have bubbling away (while we’re cooking whatever it is we want jam on, such as scones or hot cross buns).
This recipe requires very little effort, will keep in the fridge for about a week, and is delicious.
- Makes: around a cup of jam
- Prep Time: 5 minutes
- Cook time: 20 minutes
2 cups of frozen raspberries (or any berry you like)
¼ cup The Sugar Breakup Organic Golden Rice Malt Syrup
Juice of ½ a lemon
Continuing on our theme of meals to get you started, here’s another great breakfast idea for 2014.
This parfait is refreshing on a hot morning or late brunch and we’ve even been known to have it for dessert.
The parfait can be put into the freezer for two hours to create a true parfait texture.
- Makes: 2 serves
- Prep time: 5 mins
1 cup of full cream milk
1 cup of natural yogurt (if you like more tart, you can use Greek yogurt)
1 cup of bran (could be any sugar free cereal of your choice)
1 tablespoon of The Sugar Breakup Golden Rice Malt Syrup
2 frozen bananas
1/2 teaspoon vanilla extract
So easy, no cooking required
- In a blender put the milk, yogurt, bran, rice malt syrup, bananas and vanilla extract. Blend until smooth.
- Pour into serving cup or bowl as desired.
- After you’ve made the blend add some crushed nuts (1/4 cup) of your choice and stir through for some crunch.
- Love coconut? Change the vanilla essence for coconut essence and after you’ve made the blend, stir through some flaked coconut (1/4 cup).
- If putting into the freezer, note that after 2 hours it becomes quite solid. So serve after 2 hours to keep the parfait texture.
- If you want parfait texture immediately, add 1/2 cup of ice when blending.
- Instead of bran, you can use The Muesli Gluten Free Muesli for a delicious gluten free version.
- Instead of bran, you can use oats, muesli or another breakfast grain.
Full of protein, delicious and filling this is a perfect way to start the day.
- Makes: 4 serves
- Prep time: 25 mins
- Pot: small to medium stove saucepan with lid
- Serve: hot or cold
- Fridge: up to 2 days in the fridge, can be frozen
Ready for a new start for 2014? Lets begin with breakfast.
We have been eating chia seed pudding for a while now. It’s absolutely delicious and perfect for breakfast.
So easy to make and stays fresh in the fridge for up to three days.
- Makes: 4 serves
- Prep Time: 5 mins
- Fridge time: 4 hours
- Container: 1 litre container with lid that can be shaken
So French and so delicious! One of The Sugar Breakup team is a great baker of breads, particularly of the French persuasion.
So when a delicious bread was needed for Sunday brunch, brioche was the only answer.
The thing that is different with this brioche recipe is that it rises in the fridge overnight so you can do the work the night before and pop it in the oven in the morning ready for brunch (or maybe lunch if it’s a lazy Sunday morning…)
- Makes: 1 loaf (approximately 12 slices)
- Oven temp: 200C
- Cook time: 15-20 minutes
- Pan size: standard loaf pan (approx. 21cm x 11cm)
2 large eggs whisked (room temperature)
2 tsp yeast
2 tbsp The Sugar Breakup Dextrose
½ cup warm milk