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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We eat cake !

Posted by The Sugar Breakup on November 3, 2013 in News

Recently in the sugar free world there’s been a lot of talk about dextrose and rice malt syrup for use in cooking, with debate on what different people use in their recipes.

We want to share our story and what we believe is a sustainable way to be fructose free using dextrose and rice malt syrup.

The Sugar Breakup team is a mix of many people. We are parents, type I diabetics, a dentist, weight losers, young and older adults. Our team is a wide range of people who want or need to be sugar free.

When we say sugar free we mean we don’t use sucrose (commonly known as sugar), nor honey, agave, maple syrup, golden syrup or molasses. They all contain fructose. Click here to learn more.

We actively try to reduce the amount of fructose in our diet, but recognise that fruit (with fibre) is still an important part of a healthy life.

We want to beat sugar addiction and reduce the amount of sugary foods eaten. But we know that the occasional fructose free sweet food can be part of a healthy life and it’s realistic to have recipes up your sleeve to cover the times you want a sweet treat.

If you have a family, entertain or just want to enjoy cake within a fructose free lifestyle then you need someone you can turn to for advice and the products to help achieve this. That’s why The Sugar Breakup was created.

We’ve spent a long time researching dextrose and learned quickly that they are not all the same.

We wanted dextrose that comes from a single source, does not have allergy causing sulphites and actually works in baking. The Sugar Breakup Dextrose is consistent and even to get a much better baking result.

Our Organic Golden Rice Malt Syrup was another long research project. Again it was important to us that the product be organic and that it came from a single source. Like dextrose, we discovered that there are huge variations in rice syrups and we spent time finding the right one. The Sugar Breakup Rice Malt Syrup tastes delicious and it is a wonderful replacement for honey and traditional syrups like golden and maple syrup.

At The Sugar Breakup we are not all about sweets. Just like you we are normal families, living fructose free and we want to support you and your family in your sugar free journey.

Apple Crumble

Posted by The Sugar Breakup on September 12, 2013 in Ice Cream & Puddings, Recipes

Apple crumble is one of our favourites but it can be a little sad when the crumble top goes soft, absorbing too much of the moisture from the fruit below.

So here’s the solution:
— bake the fruit and crumble top separately!

This way you can prepare the crumble top and fruit at any time of the day ready to be eaten when you’re ready and not lose any crunch from your crumble.

Serves: 6-8
Oven temperature: 180C (160C fan forced)
Cooking time: 10-15 minutes
Pan: 1 baking tray

Ingredients
Crumble top:
90g cold unsalted butter (straight from the fridge)
½ cup self-raising flour
¼ cup The Sugar Breakup Dextrose
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Happy Baking with The Sugar Breakup Dextrose

Posted by The Sugar Breakup on September 10, 2013 in News

How do I convert a sugar recipe to a dextrose recipe?

By popular request, this week we are answering the questions you’ve been sending us about cooking with The Sugar Breakup Dextrose. With some simple changes, cooking with dextrose is easy. Read on for cooking success!

Is cooking with The Sugar Breakup Dextrose the same as cooking with sugar?

Dextrose has about 70% the sweetness of sugar.

Once you are sugar free you no longer need its extreme sweetness but if you are cooking for sugar lovers then recipes with a little more dextrose work well for them.

The Sugar Breakup Dextrose converts cup for cup with sugar

For example:
– If the recipe says use 1 cup of sugar then use 1 cup of The Sugar Breakup Dextrose.

It’s a simple 1:1 conversion when using cup measurements. Continue reading →

Moist coconut cake

Posted by The Sugar Breakup on September 5, 2013 in Cakes & Breads, Recipes

moist coconut cake When you are craving a moist cake, this delicious recipe is perfect.

The recipe is inspired by a classic Australian Women’s Weekly top 10 favourite.

Serves: 8
Oven temperature: 170C (fan forced 150C)
Cooking time: 60 to 70 minutes
Pan size: deep round 22cm diameter

Ingredients
140g softened unsalted butter
1 teaspoon coconut essence
1 cup The Sugar Breakup Dextrose
2 large eggs (we used 55g to 60g eggs at room temperature)
Continue reading →