Our post on making a malty chocolate drink was extremely popular and the vanilla powder is an important element to get that great Milo taste.
Vanilla powder is made from ground vanilla beans. You have to be careful when buying it from the shops because, on many occasions, sugar has been added so check the label carefully.
Vanilla powder has many wonderful uses in cooking and luckily it’s very easy to make. What we love about this recipe is the no-waste of the vanilla bean.
Since going fructose free do you miss “Milo”? There’s many different recipes online, but as always, The Sugar Breakup Team believes simple is best.
Here’s a great recipe that’s easy to make, fructose friendly and will really satisfy. Drink it hot or cold, it’s truly delicious!
- Prep time: Same time it takes for your kettle to boil
- Difficulty: very easy
- Serves: 1 – once you see the recipe you’ll realise you can make as many as you like at the same time
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
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
A great alternative to a traditional donut, quick and easy to make.
- Difficulty level: easy
- Makes: about 30 fritters
- Cooking time: 2 to 3 minutes per fritter
- Cooking pot: Medium fry pan with sides
3 small green apples cored and skin on (we use Granny Smiths)
The juice of two lemons
1 cup of plain flour
1 tablespoon The Sugar Breakup Dextrose
1/2 teaspoon bicarbonate soda
Pinch of salt
1 cup cold water
250g lard for frying
The Sugar Breakup Golden Rice Malt Syrup for taste and decoration
Cinnamon powder for taste and decoration
Time to cook
- Core the apples and cut discs of about 5mm in width, dip in lemon juice
- Skin the bananas and cut into bite size pieces, dip in lemon juice
- Sift the flour, dextrose, bicarbonate soda and salt into a bowl
- Add the water in one thirds, whisking well between each addition. The batter should look smooth and thick.
- In a medium fry pan with sides, melt and heat the lard
- Coat the fruit in the batter in batches
- Once lard is heated (about 180C) place 4-5 pieces of fruit and shallow fry for 1-2 minutes on each side. Complete in batches until all the fruit has been cooked.
- Serve with rice malt syrup drizzled over the top and cinnamon sprinkle on top. Eat with The sugar Breakup vanilla ice cream.
- Test the lard with one piece of fruit. If it browns in a few seconds, it’s too hot. You want the fritters to take between 2- 4 minutes to cook so the fruit will soften.
- You could use thin pieces of pineapple
- You can dust with dextrose
- You can use other oils, but we prefer lard after reading David Gillespie’s book “Toxic Oil”
- Best eaten immediately and warm
Triple J’s hottest 100 has inspired us to do The Sugar Breakup hot 10.
These are the recipes that we keep coming back to, and you the readers tell us are your faves. It was so hard to choose, we love them all.
At number ten is the Gluten Free Corsican Cheesecake. Julia was inspired during the 2013 Tour de France by chef Gabriel Gate to create this absolutely delightful recipe. Our dextrose works wonderfully with dairy and its such a treat that even your sugar filled friends will ask for another slice.
Coming in at ninth place is the Ridiculously delicious peanut butter cookies. A Sugar Breakup crew member was reminiscing about his US Mum’s cookies and Fiona was inspired to create this buttery cookie. If you’re partial to a little bit of 85% dark chocolate, when you bake these cookies and whilst they’re still hot out of the oven, put a disc of dark chocolate in the centre of each cookie and let it melt through. Incredible and irresistible.
Julia’s number eight is the Gluten Free Cinnamon Coconut Cookies. Great as a sugar free treat for the kids and so easy to make. Julia even made them on her travels in the US to starve off temptation at Disney world!