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)
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
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
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
Triple J’s hottest 100 has inspired us to do The Sugar Breakup hot 10.
These are the recipes that we keep coming back to, and you the readers tell us are your faves. It was so hard to choose, we love them all.
At number ten is the Gluten Free Corsican Cheesecake. Julia was inspired during the 2013 Tour de France by chef Gabriel Gate to create this absolutely delightful recipe. Our dextrose works wonderfully with dairy and its such a treat that even your sugar filled friends will ask for another slice.
Coming in at ninth place is the Ridiculously delicious peanut butter cookies. A Sugar Breakup crew member was reminiscing about his US Mum’s cookies and Fiona was inspired to create this buttery cookie. If you’re partial to a little bit of 85% dark chocolate, when you bake these cookies and whilst they’re still hot out of the oven, put a disc of dark chocolate in the centre of each cookie and let it melt through. Incredible and irresistible.
Julia’s number eight is the Gluten Free Cinnamon Coconut Cookies. Great as a sugar free treat for the kids and so easy to make. Julia even made them on her travels in the US to starve off temptation at Disney world!
A good friend of The Sugar Breakup has been kind enough to share one of her quick frozen yoghurt recipes.
She sent me the pictures last night and I begged her for the recipe. It’s such a great idea for a quick cool dessert. Perfect for this hot weather.
Thank you Yasmin C – for the recipe, instructions and photos.
- Serves: 2
- Prep time: 5 mins
- Need a food processor
200g Greek (or natural) yoghurt
200g frozen berries (any kind or mixed)
1 tablespoon of The Sugar Breakup Golden Rice Malt Syrup
Small handful of mint leaves
We know a lot of you are not only sugar free but also gluten free or grain free on Paleo or Low Carb High Fat (LCHF) inspired eating plans. This gave us the idea of developing a Christmas pudding that was completely sugar, grain and lactose free. So on Christmas you too can enjoy pudding with everyone else.
- Serves: 6 to 8
- Oven Temp: 180°C
- Cooking time for sweet potato: 45 minutes to 1 hour
- Cooking time for pudding: 50-60 minutes
- Pan: 1 litre pudding basin