Gluten Free Coconut Waffles


tsbu coconut waffle 3 530w exposure jpgGet the waffle iron out of the back of the cupboard. The Sugar Breakup team has worked hard to bring you this wonderful waffle recipe. It’s fructose and gluten free and uses coconut flour. This waffle recipe can also be diary free using coconut oil instead of butter.

This simple recipe makes a great and delicious waffle. All the hard work has been done for you, now you’ve just got to make them and enjoy!

  • Makes: 2 large waffles or 10 small waffles
  • Prep time: 10 mins
  • Difficulty: Easy
  • Requires: Waffle iron

4 large eggs
1 tablespoon of The Sugar Breakup Dextrose
40g melted butter
1/2 teaspoon of vanilla extract
1/3 cup coconut flour

Putting it together

  1. Melt the butter.
  2. Whisk the eggs and dextrose together until well combined.
  3. Whisk in the melted butter, vanilla extract and coconut flour until the batter is smooth.
  4. Let batter sit for 5 minutes.
  5. Turn on the waffle iron.
  6. Waffles will take about 3 minutes to cook. It does depend on your waffle iron.

Hints and tips

  1. You can use melted coconut oil instead of the butter to make the waffles dairy free.
  2. You can add 1/2 teaspoon of cinnamon for a different taste. Add it with the coconut flour.
  3. Make sure waffle iron is really well greased before you put batter onto it.
  4. This recipe can double easily to make 4- 5 large waffles of you’re feeding adults.

Serving suggestions

  1. The Sugar Breakup Organic Golden Rice Malt Syrup drizzled over the waffles
  2. Whipped cream
  3. Fresh berries
  4. Greek yoghurt
  5. Flaked coconut
  6. Diced nuts
  7. Melted butter

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Weet Bix Balls


SONY DSCThis Weet Bix Balls recipe came from my good friend Carolyn, she’s been making this sugar free version of Weet Bix balls for her kid’s lunchboxes and it’s time to share it.

You can make them as traditional balls or use Carolyn’s mess saving idea of rolling a log and slicing it (details below).

So simple you can get the kids in the kitchen making their own playtime snack.

  • Level of Difficulty: The kids can do it
  • Makes: 24 slices/balls
  • Prep time: 10-15 minutes

8 Vita Brits/Weet Bix* crushed
½ cup desiccated coconut
2 tablespoons chia seeds
1 cup mixed seeds (pepitas, sunflower, sesame seeds)
3 tablespoons cocoa powder
4 tablespoons milk powder
2/3 cup The Sugar Breakup Organic Golden Rice Malt Syrup
4 tablespoons natural yoghurt
½ cup extra desiccated coconut for coating

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Buttery Apple Muffins


apple muffin 530wA really lovely tasting muffin that’s delicious warm or cold.

Very easy to make and great for a lunch box.

  • Difficulty level: easy
  • Makes: 12
  • Baking Dish: a 12-hole muffin pan lined with muffin patties
  • Temp: 190C (175C for fan force)
  • Prep time: 10 mins
  • Cooking time: 18-20 mins

125g melted butter
2 green apples cored and finely chopped (leave skin on)
1 1/2 teaspoons of cinnamon
250g (2 cups) plain flour
160g (just under 1 cup) The Sugar Breakup Dextrose
50g (5 tablespoons) cornflour
1 tablespoon baking powder
1 teaspoon vanilla essence
1/2 teaspoon salt
2 lightly beaten eggs
175ml buttermilk

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Paleo Pumpkin Muffins


tsbu Paleo Pumpkin Muffins 530w rotate crop exposureDon’t be fooled by the pumpkin, these muffins aren’t savoury. They are deceptively sweet and a great snack for family and friends. The mix of spices make them really special. Plus they’re gluten free and if you use coconut oil – lactose free. Rejoice!

Tested on kids and adults, the 12 muffins we made in this photo were devoured within 30 mins of coming out of the oven. The kids were even trying to eat the muffin encrusted patty paper!

  • Prep time: 15 mins (you may need to prepare your pumpkin which can add an extra 30-45 mins)
  • Tray: 12 patty muffin tin
  • Difficulty: easy – medium
  • Oven temp: 180°C (175°C fan forced)

6 medium sized eggs
125g (1/2 cup) melted coconut oil (or butter)
1/2 cup The Sugar Breakup Organic Golden Rice Malt Syrup
1 teaspoon of vanilla extract
1/2 cup pumpkin purée (we used a Kent pumpkin)
1/2 cup coconut flour
1/2 teaspoon of baking powder
1 1/2 teaspoons of ground cinnamon
1/4 teaspoon ground allspice
1/4 teaspoon ground cardamon
1/4 teaspoon of sea salt

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Paleo Coconut Vanilla Fudge


Paleo Coconut Vanilla Fudge 530w jpg exposureWho doesn’t love a good fudge recipe? This one is really special because its Paleo, gluten free, lactose free and, of course, it’s fructose free!

Plus there’s no cooking required and very easy to make.

The flavour combinations and choice of toppings are endless.

  • Makes: 20 pieces
  • Prep time: 15 mins
  • Setting time: 45 mins
  • Difficulty: easy
  • Dish: square tin 8 x 8 inch lined with baking paper

2 cups of coconut flakes or chips (don’t use desiccated coconut, as it’s too dry)
3/4 cup coconut oil
1/2 cup nut or seed butter of your choice
1/4 cup of The Sugar Breakup Organic Golden Rice Malt Syrup
1 teaspoon of vanilla extract
1/3 cup Chopped nuts, pepitas, coconut, seeds etc for the topping

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