Gingerbread & Rhubarb Pudding

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SONY DSCRhubarb 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

Ingredients 
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
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Coconut Pannacotta

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coconut pannacottaThis pannacotta will show you how well The Sugar Breakup Dextrose and milk work together. It has a subtle coconut flavour that works well with berries.

  • Makes : 4 serves
  • Cooking time : 10 minutes
  • Time to Set : 5 hours
  • Mould size : 4 x ½-cup capacity moulds

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ANZAC Biscuits

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anzac biscuitsThere are a lot of ANZAC biscuit variations out there. This sugar free version stays close to the original so you get that classic ANZAC crunch and chew.

  • Makes : 24 biscuits
  • Oven temperature : 180C (160C fan forced)
  • Cooking time : 10 to 15 minutes
  • Pan : 2 baking trays

Ingredients
1 cup plain flour, sifted
1 cup rolled oats
1 cup The Sugar Breakup Dextrose
1 cup shredded or desiccated coconut
2 tablespoons The Sugar Breakup Organic Golden Rice Malt Syrup
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Berry & Custard Trifle

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trifleBeing sugar free doesn’t mean you have to miss out on the old favourites. We aim for all our recipes to be ones you can share with friends and family who may not be sugar free like you yet they won’t know the difference. This trifle is definitely one to share.

  • Serves : 8 – 10
  • Degree of difficulty : Lots of parts but each is easy
  • Bowl size : Medium size glass bowl or 8-10 individual glasses for that extra special presentation

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Muesli Slice – a winner in any lunchbox!

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Muesli slice
Always good to have on hand for the kids.

The beauty of these bars is that you can change the amount of rice malt syrup used to be more or less depending on how you (or the kids) are used to being sugar free. They are also really hard to get wrong!

  • Makes : 15 bars
  • Oven temp : 180C (160C fan forced)
  • Cooking time : 25 to 30 minutes
  • Pan size : 20 x 30cm slice tin

Ingredients – what’s in these little beauties? Continue reading