Seedy banana loaf


banana loaf No the banana loaf has not had a rough night out! This recipe is a delicious combination of bananas, seeds and walnuts (optional) with the gentle sweetness of rice syrup.

It’s one of those recipes you can just throw together, no creaming or beating, and get fantastic results.

  • Makes : 1 loaf (approximately 12 slices)
  • Oven temp : 170C (150C fan forced)
  • Cooking time : 50 to 60 minutes
  • Pan size : standard loaf pan (approx. 21cm x 11cm)

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Coconut & Raspberry Loaf



Have friends coming around in an hour and have nothing to show for morning tea? You can make this recipe in under 5 minutes and be pulling it out of the oven as they arrive. They won’t know it took less than 5 minutes to make!

  • Makes : 1 Loaf (approximately 12 slices)
  • Oven temp : 180C (160C fan forced)
  • Cooking time : 50 to 60 minutes
  • Pan size : standard loaf pan (approx. 21cm x 11cm)


1 cup self-raising flour
1 cup shredded (or desiccated) coconut
¾ cup The Sugar Breakup Dextrose
1 cup milk
1 cup frozen raspberries

How easy?

  1. Preheat oven to 180C (160C fan forced), grease and double line sides of loaf pan.
  2. Combine flour, coconut, dextrose and milk in a bowl.
  3. Stir in raspberries.
  4. Pour into loaf pan and bake for 50-60 minutes or until a skewer comes out with just some moist crumbs when inserted in the loaf. Turn onto wire rack to cool.

Need some extra help?

My loaf is cooking too quickly on the outside!

Dextrose can cook quicker than traditional sugar. Ensure your oven isn’t too hot and put a double layer of greasproof paper when lining the pan. If the loaf is cooking too quickly turn your oven down slightly.

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Hot Cross Buns


SONY DSCJust because you are sugar free doesn’t mean you have to miss out on these Easter favourites. The texture of these buns is perfection and the apple and peel make a wonderful replacement for dried fruit.

  • Makes : 15 buns
  • Prep Time: 1 & a half hours including resting time
  • Oven temp : 220C
  • Cooking time : approximately 15 minutes until golden


2 teaspoons dried yeast (1 x 7g sachet of dried yeast)
¼ cup (40g) The Sugar Breakup Dextrose
4 cups (500g) bakers/bread flour (you can use plain flour but bakers flour is better)
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Gluten free Lemon & Berry Tart


gluten free lemon berry tartWe know a lot of you are gluten free so when we found this tart we took the chance to try it out sugar free. What a winner! The yoghurt adds a lovely softness and the lemon, well that gives everything some zing!

  • Serves: 10
  • Oven temp: 170C (150C fan forced)
  • Cook time: 45 minutes
  • Pan: 25cm tart pan with removable base or a silicon tart pan

125 g unsalted butter, softened
1 cup The Sugar Breakup Dextrose
1 Lemon – the juice & finely grated rind
3 large eggs (we use minimum 70g)
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Anna’s Apple Donuts


anna's apple donut frittersThese donuts are a take on a traditional Croatian family recipe (“fritule“) that we have enjoyed for years.

They were always made fresh on Christmas morning and we would eat so many we could barely fit in Christmas lunch!

This fructose free version is absolutely delicious and the kids and kids at heart will love them.