So often the ginger in gingerbreads and cakes is overpowered by the heavy use of sugar.
This lovely little loaf is vibrant with flavour, you can actually taste the spices infused with a subtle sweetness of dextrose and golden rice malt syrup underneath.
Give it a go, you won’t be disappointed.
- Makes: 1 loaf (approximately 12 slices)
- Oven temp: 180C (160C fan forced)
- Cook time: 45-55 minutes
- Pan size: standard loaf pan (approx. 21cm x 11cm)
150g soft unsalted butter
½ cup The Sugar Breakup Dextrose
2 eggs (at room temperature)
Gingernuts are a classic and these spicy little numbers will not disappoint you or any sugar-holics you are feeding.
- Makes : 30
- Oven temperture : 180C (160C fan forced)
- Cooking time : 10 to 15 minutes
- Pan : 2 baking trays
- Preheat oven to 180C (160C fan forced). Line 2 baking trays with non-stick baking paper
- Place butter, dextrose, golden rice malt syrup, ginger and cinnamon in a saucepan and stir over medium heat until well combined. Heat, stirring frequently, over medium heat until almost boiling then remove from the heat
- Pour the butter mixture into a large bowl and allow to cool slightly
- Dissolve the bicarbonate of soda in the boiling water then stir into the butter mixture. Add plain flour and stir until well combined
- Use a teaspoon to spoon the mixture onto the lined baking trays to form rounds about 3cm in diameter. Leave plenty of room for each to spread.
- Bake in preheated oven for 10-15 minutes or until a medium brown colour. Remove from oven and cool on the trays.
That sure sounds gingery!
Yes they are! If this recipe is too gingery for you, then reduce the ground ginger to ½ a tablespoon.
Rhubarb makes a fantastic pie and pudding filler, it has a similar amount of fructose as an apple (about 3%) but double the amount of fibre which is vital when consuming fructose. Try this delicious recipe on a cold winter’s night.
- Serves : 6
- Oven temp : 170C (150C fan forced)
- Cooking time : 40-50 minutes
- Pan : 1 litre oven-proof dish
Bunch of rhubarb (around 500g)
3 tablespoons The Sugar Breakup Dextrose
1/3 cup The Sugar Breakup Rice Malt Syrup
1 ¼ cup (185g) plain flour