Vanilla Ice Cream

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vanilla ice cream

vanilla ice cream

Once you are sugar free you will discover how easy ice cream is to make and how much more delicious it is than ice cream from the store.

  • Makes: about 1.1 litres
  • Cooking time: 10 to 20 minutes
  • Pan size:  medium saucepan for the stove top

Ingredients

2 cups (500mls) full fat milk
1 cup The Sugar Breakup Dextrose
4 egg yolks
500 mls thickened cream
1 vanilla pod or 1/2 teaspoon of vanilla powder or 2 teaspoons of vanilla extract
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Super gingery Gingernut biscuits

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gingernut biscuitsGingernuts are a classic and these spicy little numbers will not disappoint you or any sugar-holics you are feeding.

  • Makes : 30
  • Oven temperture : 180C (160C fan forced)
  • Cooking time : 10 to 15 minutes
  • Pan : 2 baking trays

Ingredients

Gingery goodness

  1. Preheat oven to 180C (160C fan forced). Line 2 baking trays with non-stick baking paper
  2. Place butter, dextrose, golden rice malt syrup, ginger and cinnamon in a saucepan and stir over medium heat until well combined. Heat, stirring frequently, over medium heat until almost boiling then remove from the heat
  3. Pour the butter mixture into a large bowl and allow to cool slightly
  4. Dissolve the bicarbonate of soda in the boiling water then stir into the butter mixture. Add plain flour and stir until well combined
  5. Use a teaspoon to spoon the mixture onto the lined baking trays to form rounds about 3cm in diameter. Leave plenty of room for each to spread.
  6. Bake in preheated oven for 10-15 minutes or until a medium brown colour. Remove from oven and cool on the trays.

Handy Hints

That sure sounds gingery!

Yes they are! If this recipe is too gingery for you, then reduce the ground ginger to ½ a tablespoon.

Gingerbread & Rhubarb Pudding

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SONY DSCRhubarb makes a fantastic pie and pudding filler, it has a similar amount of fructose as an apple (about 3%) but double the amount of fibre which is vital when consuming fructose. Try this delicious recipe on a cold winter’s night.

  • Serves : 6
  • Oven temp : 170C (150C fan forced)
  • Cooking time : 40-50 minutes
  • Pan : 1 litre oven-proof dish

Ingredients 
Bunch of rhubarb (around 500g)
3 tablespoons The Sugar Breakup Dextrose
1/3 cup The Sugar Breakup Rice Malt Syrup
1 ¼ cup (185g) plain flour
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Coconut Pannacotta

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coconut pannacottaThis pannacotta will show you how well The Sugar Breakup Dextrose and milk work together. It has a subtle coconut flavour that works well with berries.

  • Makes : 4 serves
  • Cooking time : 10 minutes
  • Time to Set : 5 hours
  • Mould size : 4 x ½-cup capacity moulds

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ANZAC Biscuits

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anzac biscuitsThere are a lot of ANZAC biscuit variations out there. This sugar free version stays close to the original so you get that classic ANZAC crunch and chew.

  • Makes : 24 biscuits
  • Oven temperature : 180C (160C fan forced)
  • Cooking time : 10 to 15 minutes
  • Pan : 2 baking trays

Ingredients
1 cup plain flour, sifted
1 cup rolled oats
1 cup The Sugar Breakup Dextrose
1 cup shredded or desiccated coconut
2 tablespoons The Sugar Breakup Organic Golden Rice Malt Syrup
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