Buttercake

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buttercakeOne of the biggest problems with buttercakes is creaming the butter & sugar to make a batter. So here’s a much easy way to do it without creaming (thanks American Test Kitchen). The key is using hot melted butter to emulsify the liquid ingredients quickly, all you need is a food processor.

  • Serves : 8
  • Oven temp: 180C (160C fan forced)
  • Cooking time : 50 to 60 minutes
  • Pan size : standard loaf pan (21cm x 11cm) or 20cm diameter cake pan

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Coconut Ice Cream – yes please!

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coconut ice creamWhen you go sugar free one thing you can really miss is ice cream.

But don’t despair!

Pick up an ice cream churner and you will soon discover that ice cream is incredibly easy to make, requires very few ingredients and definitely doesn’t need all those additives you see on the side of the tub.

  • Makes: about  700 mls
  • Cooking time: 10 minutes
  • Pan size:  medium saucepan for the stove top

Ingredients
300 ml thickened full fat cream
400 ml can of coconut milk
½ cup The Sugar Breakup Dextrose
½ cup desiccated coconut

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Chocolate Crackles

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Chocolate CracklesWhat’s a kids party without chocolate crackles?

The great thing about these crackles is they use substantially less dextrose than sugar, coconut oil which you are more likely to have around the house then copha and still go down a treat with kids (and adults too!).

  • Makes : 12 cupcake size or 24 mini cupcakes
  • Refrigerate for about an hour to set
  • Cooking time : 10 mins
  • Pan size : 12 standard cupcake or 25 mini cupcake cases

Ingredients 

2 cups puffed rice (available in the health food aisle at the supermarket)
½ cup The Sugar Breakup Dextrose
½ cup shredded coconut
2 tablespoons cocoa powder, sifted
140g coconut oil

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Biscotti – it’s a keeper!

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Biscotti

This biscotti is based on David Gillespie’s Almond Bread recipe in the Sweet Poison Quit Plan. It is great to whip up when you have 4 egg whites leftover from making vanilla ice cream (yep we’ve covered that too).

Store in an airtight container and it will keep for weeks.

  • Serves : roughly 30-40 biscuits (depending on thickness)
  • Oven temp : 170C (150C fan forced)
  • Cooking time : 40 to 50 minutes
  • Pan size : standard loaf tin

Ingredients 

4 egg whites
¾ cup The Sugar Breakup Dextrose
¾ cup plain flour
1 ½ cups of nuts, we recommend a mix of almonds, macadamias & pistachios

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