Delicious Little Sweet Treats To Brighten A Winter’s Day

Posted by The Sugar Breakup on July 16, 2015 in Biscuits & Slices, News, Recipes, Seasonal & Celebration, Snacks

Small sweets

Winter is all about comfort and sometimes you need some yummy little morsel on a cold winter’s day. If you’re looking for something to make, why not check out our gorgeous sweets range. Here’s the Cherry Bites, Nut Butter Chocolate Fudge, Shredded Coconut Rough & Triple Layer Fudge. All recipes are raw and very simple to make.

tsbu cherry bite cherry ripe exposure jpg Craving a Cherry Ripe? Summer has arrived in Melbourne and to celebrate we have created the ultimate cherry bite recipe!

If you miss the taste of this classic dark chocolate treat, don’t despair. This simple recipe is very easy with just 5 ingredients and hard to resist.

Makes: 16 pieces
Oven temp: 160 (150C fan forced)
Cook time: 20 minutes
Set time: 3 hours
Pan: square freezer-proof container 14x14cm
Pan: biscuit tray

Ingredients
250g fresh cherries
1 cup shredded coconut
2 tablespoon The Sugar Breakup Organic Golden Rice Malt Syrup
1 tablespoon coconut oil melted
100g 85% dark chocolate or raw chocolate

To Do

Preheat oven to 160 (150C fan forced), grease and line biscuit tray and line the freezer container with baking paper
Cut the cherries in half, remove the stem and seed. Place onto the biscuit tray cut side up. Place in the oven for 20mins to bake. Then let them cool.
Place cherries into a blender and give a couple of quick bursts to blend them up.
In a mixing bowl use a spatula to mix the cherries, shredded coconut, The Sugar Breakup Organic Golden Rice Malt Syrup and melted coconut oil.
Place the mix into the freezer dish and place into the freezer over night or at least for 3 hours.
Cut cherries mix into 16 even pieces.
Make your own raw chocolate or melt the 85% dark chocolate and cover the cherry bites. It’s up to you how much chocolate you want to put on them. Place a drizzle across the top, cover the whole top or completely coat them for that classic taste. They can also be happily eaten with no chocolate. The recipe is that delicious. Eat when set.
Will keep in the fridge for 3 days, can also put them in the freezer to last longer

tsbu signoff TSBU 425x85

Chocolate fudge 2 Chocolate fudge is one of our favourite go-to snacks. It’s very simple to make, keeps in the freezer and is perfect when you need that chocolate hit.

This recipe is a “no cook” version that is lactose free, gluten free and fructose free.

You will be really surprised how easy it is to make and how delicious.

Makes: 20 pieces
Preparation: 1 hour and 10 minutes
Dish size: depends how thick you want the fudge. We used a 12cm x 14cm dish to give us lovely cubes of fudge

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How do you make jam with Golden Rice Malt Syrup?

Posted by The Sugar Breakup on April 8, 2014 in Breakfast, Recipes

RMS Jam 2 We are often asked, “How do you make jam with Rice Malt Syrup?”

Well here’s the answer!

A simple small batch jam we often have bubbling away (while we’re cooking whatever it is we want jam on, such as scones or hot cross buns).

This recipe requires very little effort, will keep in the fridge for about a week, and is delicious.

Makes: around a cup of jam
Prep Time: 5 minutes
Cook time: 20 minutes

Ingredients:

2 cups of frozen raspberries (or any berry you like)
¼ cup The Sugar Breakup Organic Golden Rice Malt Syrup
Juice of ½ a lemon
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Basic Christmas cookie with Rice Malt Syrup

Posted by The Sugar Breakup on December 13, 2013 in Biscuits & Slices, Recipes

basic xmas cookie 1 530w exposure These cookies have a really lovely delicate flavour.

So easy to make, and the kids will enjoy creating the Christmas shapes!

Oven: 170°C (160°C fan forced)
Pan: 2 cookie trays lined with baking paper
Makes: 25 cookies
Baking time: 10-12 minutes

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We eat cake !

Posted by The Sugar Breakup on November 3, 2013 in News

Recently in the sugar free world there’s been a lot of talk about dextrose and rice malt syrup for use in cooking, with debate on what different people use in their recipes.

We want to share our story and what we believe is a sustainable way to be fructose free using dextrose and rice malt syrup.

The Sugar Breakup team is a mix of many people. We are parents, type I diabetics, a dentist, weight losers, young and older adults. Our team is a wide range of people who want or need to be sugar free.

When we say sugar free we mean we don’t use sucrose (commonly known as sugar), nor honey, agave, maple syrup, golden syrup or molasses. They all contain fructose. Click here to learn more.

We actively try to reduce the amount of fructose in our diet, but recognise that fruit (with fibre) is still an important part of a healthy life.

We want to beat sugar addiction and reduce the amount of sugary foods eaten. But we know that the occasional fructose free sweet food can be part of a healthy life and it’s realistic to have recipes up your sleeve to cover the times you want a sweet treat.

If you have a family, entertain or just want to enjoy cake within a fructose free lifestyle then you need someone you can turn to for advice and the products to help achieve this. That’s why The Sugar Breakup was created.

We’ve spent a long time researching dextrose and learned quickly that they are not all the same.

We wanted dextrose that comes from a single source, does not have allergy causing sulphites and actually works in baking. The Sugar Breakup Dextrose is consistent and even to get a much better baking result.

Our Organic Golden Rice Malt Syrup was another long research project. Again it was important to us that the product be organic and that it came from a single source. Like dextrose, we discovered that there are huge variations in rice syrups and we spent time finding the right one. The Sugar Breakup Rice Malt Syrup tastes delicious and it is a wonderful replacement for honey and traditional syrups like golden and maple syrup.

At The Sugar Breakup we are not all about sweets. Just like you we are normal families, living fructose free and we want to support you and your family in your sugar free journey.