Tag Archives: recipes

Seedy banana loaf

9
Posted by on in Cakes & Breads, Recipes

banana loaf No the banana loaf has not had a rough night out! This recipe is a delicious combination of bananas, seeds and walnuts (optional) with the gentle sweetness of rice syrup.

It’s one of those recipes you can just throw together, no creaming or beating, and get fantastic results.

  • Makes : 1 loaf (approximately 12 slices)
  • Oven temp : 170C (150C fan forced)
  • Cooking time : 50 to 60 minutes
  • Pan size : standard loaf pan (approx. 21cm x 11cm)

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Coconut & Raspberry Loaf

2
Posted by on in Cakes & Breads, Recipes

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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?

  1. Preheat oven to 180C (160C fan forced), grease and double line sides of loaf pan.
  2. Combine flour, coconut, dextrose and milk in a bowl.
  3. Stir in raspberries.
  4. 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.

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Vanilla Ice Cream

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Posted by on in Ice Cream & Puddings, Recipes
vanilla ice cream

vanilla ice cream

Once you are sugar free you will discover how easy ice cream is to make and how much more delicious it is than ice cream from the store.

  • Makes: about 1.1 litres
  • Cooking time: 10 to 20 minutes
  • Pan size:  medium saucepan for the stove top

Ingredients

2 cups (500mls) full fat milk
1 cup The Sugar Breakup Dextrose
4 egg yolks
500 mls thickened cream
1 vanilla pod or 1/2 teaspoon of vanilla powder or 2 teaspoons of vanilla extract
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Super gingery Gingernut biscuits

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Posted by on in Biscuits & Slices, Recipes

gingernut biscuitsGingernuts 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

Ingredients

Gingery goodness

  1. Preheat oven to 180C (160C fan forced). Line 2 baking trays with non-stick baking paper
  2. 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
  3. Pour the butter mixture into a large bowl and allow to cool slightly
  4. Dissolve the bicarbonate of soda in the boiling water then stir into the butter mixture. Add plain flour and stir until well combined
  5. 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.
  6. Bake in preheated oven for 10-15 minutes or until a medium brown colour. Remove from oven and cool on the trays.

Handy Hints

That sure sounds gingery!

Yes they are! If this recipe is too gingery for you, then reduce the ground ginger to ½ a tablespoon.

Lemon Curd

4
Posted by on in Recipes, Snacks
Lemon Curd

Lemon Curd

Lemon curd is one of those classics that can be dolloped on a cupcake, layered in a butter cake, smothered on a meringue or used in a “cheats” cheesecake. Lemon curd’s zesty flavour brings food to life.

  • Makes : about 2 cups
  • Cooking time : 10 minutes
  • Pan size : medium saucepan

Ingredients
¼ cup cornflour
1 cup The Sugar Breakup Dextrose
2 teaspoons grated lemon rind
½ cup lemon juice
1 ¼ cups water
3 egg yolks
1 tablespoon (15g) unsalted butter

Making Lemon Curd

  1. In a medium saucepan combine cornflour, dextrose, lemon rind and juice. Mix together together to make a smooth.
  2. Add water and cook over medium heat stirring constantly until mixture bubbles and thickens.
  3. Remove from heat, add egg yolks one at a time whisking quickly to mix through.
  4. Stir in butter.
  5. Store in sterilised jars in the fridge for a week.