Delicious Little Sweet Treats To Brighten A Winter’s Day

Posted by The Sugar Breakup on July 16, 2015 in Biscuits & Slices, News, Recipes, Seasonal & Celebration, Snacks

Small sweets

Winter is all about comfort and sometimes you need some yummy little morsel on a cold winter’s day. If you’re looking for something to make, why not check out our gorgeous sweets range. Here’s the Cherry Bites, Nut Butter Chocolate Fudge, Shredded Coconut Rough & Triple Layer Fudge. All recipes are raw and very simple to make.

tsbu cherry bite cherry ripe exposure jpg Craving a Cherry Ripe? Summer has arrived in Melbourne and to celebrate we have created the ultimate cherry bite recipe!

If you miss the taste of this classic dark chocolate treat, don’t despair. This simple recipe is very easy with just 5 ingredients and hard to resist.

Makes: 16 pieces
Oven temp: 160 (150C fan forced)
Cook time: 20 minutes
Set time: 3 hours
Pan: square freezer-proof container 14x14cm
Pan: biscuit tray

Ingredients
250g fresh cherries
1 cup shredded coconut
2 tablespoon The Sugar Breakup Organic Golden Rice Malt Syrup
1 tablespoon coconut oil melted
100g 85% dark chocolate or raw chocolate

To Do

Preheat oven to 160 (150C fan forced), grease and line biscuit tray and line the freezer container with baking paper
Cut the cherries in half, remove the stem and seed. Place onto the biscuit tray cut side up. Place in the oven for 20mins to bake. Then let them cool.
Place cherries into a blender and give a couple of quick bursts to blend them up.
In a mixing bowl use a spatula to mix the cherries, shredded coconut, The Sugar Breakup Organic Golden Rice Malt Syrup and melted coconut oil.
Place the mix into the freezer dish and place into the freezer over night or at least for 3 hours.
Cut cherries mix into 16 even pieces.
Make your own raw chocolate or melt the 85% dark chocolate and cover the cherry bites. It’s up to you how much chocolate you want to put on them. Place a drizzle across the top, cover the whole top or completely coat them for that classic taste. They can also be happily eaten with no chocolate. The recipe is that delicious. Eat when set.
Will keep in the fridge for 3 days, can also put them in the freezer to last longer

tsbu signoff TSBU 425x85

Chocolate fudge 2 Chocolate fudge is one of our favourite go-to snacks. It’s very simple to make, keeps in the freezer and is perfect when you need that chocolate hit.

This recipe is a “no cook” version that is lactose free, gluten free and fructose free.

You will be really surprised how easy it is to make and how delicious.

Makes: 20 pieces
Preparation: 1 hour and 10 minutes
Dish size: depends how thick you want the fudge. We used a 12cm x 14cm dish to give us lovely cubes of fudge

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Coconut & Raspberry Loaf

Posted by The Sugar Breakup on May 25, 2015 in Cakes & Breads, Recipes

Have friends coming around in an hour and have nothing to show for morning tea? You can make this recipe in under 5 minutes and be pulling it out of the oven as they arrive. They won’t know it took less than 5 minutes to make!

Makes : 1 Loaf (approximately 12 slices)
Oven temp : 180C (160C fan forced)
Cooking time : 50 to 60 minutes
Pan size : standard loaf pan (approx. 21cm x 11cm)

Ingredients

1 cup self-raising flour
1 cup shredded (or desiccated) coconut
¾ cup The Sugar Breakup Dextrose
1 cup milk
1 cup frozen raspberries

How easy?

Preheat oven to 180C (160C fan forced), grease and double line sides of loaf pan.
Combine flour, coconut, dextrose and milk in a bowl.
Stir in raspberries.
Pour into loaf pan and bake for 50-60 minutes or until a skewer comes out with just some moist crumbs when inserted in the loaf. Turn onto wire rack to cool.

Need some extra help?

My loaf is cooking too quickly on the outside!

Dextrose can cook quicker than traditional sugar. Ensure your oven isn’t too hot and put a double layer of greasproof paper when lining the pan. If the loaf is cooking too quickly turn your oven down slightly.

Paleo Pumpkin Muffins

Posted by The Sugar Breakup on June 22, 2014 in Cakes & Breads, Recipes

tsbu Paleo Pumpkin Muffins 530w rotate crop exposure Don’t be fooled by the pumpkin, these muffins aren’t savoury. They are deceptively sweet and a great snack for family and friends. The mix of spices make them really special. Plus they’re gluten free and if you use coconut oil – lactose free. Rejoice!

Tested on kids and adults, the 12 muffins we made in this photo were devoured within 30 mins of coming out of the oven. The kids were even trying to eat the muffin encrusted patty paper!

Prep time: 15 mins (you may need to prepare your pumpkin which can add an extra 30-45 mins)
Tray: 12 patty muffin tin
Difficulty: easy – medium
Oven temp: 180°C (175°C fan forced)

Ingredients
6 medium sized eggs
125g (1/2 cup) melted coconut oil (or butter)
1/2 cup The Sugar Breakup Organic Golden Rice Malt Syrup
1 teaspoon of vanilla extract
1/2 cup pumpkin purée (we used a Kent pumpkin)
1/2 cup coconut flour
1/2 teaspoon of baking powder
1 1/2 teaspoons of ground cinnamon
1/4 teaspoon ground allspice
1/4 teaspoon ground cardamon
1/4 teaspoon of sea salt

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Paleo Coconut Vanilla Fudge

Posted by The Sugar Breakup on June 15, 2014 in Recipes, Snacks

Paleo Coconut Vanilla Fudge 530w jpg exposure Who doesn’t love a good fudge recipe? This one is really special because its Paleo, gluten free, lactose free and, of course, it’s fructose free!

Plus there’s no cooking required and very easy to make.

The flavour combinations and choice of toppings are endless.

Makes: 20 pieces
Prep time: 15 mins
Setting time: 45 mins
Difficulty: easy
Dish: square tin 8 x 8 inch lined with baking paper

Ingredients
2 cups of coconut flakes or chips (don’t use desiccated coconut, as it’s too dry)
3/4 cup coconut oil
1/2 cup nut or seed butter of your choice
1/4 cup of The Sugar Breakup Organic Golden Rice Malt Syrup
1 teaspoon of vanilla extract
1/3 cup Chopped nuts, pepitas, coconut, seeds etc for the topping

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