Being sugar free doesn’t mean you have to miss out on the old favourites. We aim for all our recipes to be ones you can share with friends and family who may not be sugar free like you yet they won’t know the difference. This trifle is definitely one to share.
- Serves : 8 – 10
- Degree of difficulty : Lots of parts but each is easy
- Bowl size : Medium size glass bowl or 8-10 individual glasses for that extra special presentation
Always good to have on hand for the kids.
The beauty of these bars is that you can change the amount of rice malt syrup used to be more or less depending on how you (or the kids) are used to being sugar free. They are also really hard to get wrong!
- Makes : 15 bars
- Oven temp : 180C (160C fan forced)
- Cooking time : 25 to 30 minutes
- Pan size : 20 x 30cm slice tin
Ingredients – what’s in these little beauties? Continue reading
One of the biggest problems with buttercakes is creaming the butter & sugar to make a batter. So here’s a much easy way to do it without creaming (thanks American Test Kitchen). The key is using hot melted butter to emulsify the liquid ingredients quickly, all you need is a food processor.
- Serves : 8
- Oven temp: 180C (160C fan forced)
- Cooking time : 50 to 60 minutes
- Pan size : standard loaf pan (21cm x 11cm) or 20cm diameter cake pan
When you go sugar free one thing you can really miss is ice cream.
But don’t despair!
Pick up an ice cream churner and you will soon discover that ice cream is incredibly easy to make, requires very few ingredients and definitely doesn’t need all those additives you see on the side of the tub.
- Makes: about 700 mls
- Cooking time: 10 minutes
- Pan size: medium saucepan for the stove top
300 ml thickened full fat cream
400 ml can of coconut milk
½ cup The Sugar Breakup Dextrose
½ cup desiccated coconut