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RECIPES

Peanut Buttery Biscuits

Ingredients

  • ½ cup almond flour
  • ¼ cup Suganon Xylitol
  • ½ t baking soda
  • ½ t Himalayan rock salt
  • 1 egg
  • ¼ t cinnamon
  • ¼ t ground cloves
  • 1/3 cup unsweetened peanut butter
  • 1 t vanilla extract

Method

  1. Preheat the oven to 180°C.
  2. In a large mixing bowl, combine almond flour, xylitol, baking soda and salt together.
  3. In a separate bowl, beat the egg, peanut butter and vanilla together.
  4. Combine the wet and dry ingredients until thoroughly mixed then roll into balls – approximately 8-10.
  5. Lay the balls out on a baking sheet lined with parchment paper, lightly flattening each one down with a fork.
  6. Bake for 10-12 minutes, then allow biscuits to cool and harden.

banana crumpets

Ingredients

  • 2 large eggs
  • 2 ripe bananas
  • 4 T self-raising flour
  • 1 T Suganon Xylitol
  • ½ t vanilla essence
  • Splash of coconut oil for frying

Method

  1. Mash ripe banana in a bowl and mix thoroughly with the remaining ingredients.
  2. Heat coconut oil in a frying pan on high heat. Spoon the batter onto the pan, cook until bubbles form then flip and cook until browned.
  3. Serve with your choice of toppings, like cinnamon, honey and fresh berries.

chocolate cake

Ingredients

  • 1 ¾ cups cake flour
  • 2 cups Suganon Xylitol
  • ¼ cup cocoa
  • 1 ½ t baking powder
  • 1 ½ t baking soda
  • 1 t Himalayan rock salt
  • 2 eggs
  • 1 cup milk
  • ½ cup coconut/olive oil
  • 2 t vanilla extract
  • 1 cup boiling water

Method for the cake

  1. Heat oven to 180° Celsius degrees then grease and flour two 20cm baking pans.
  2. Stir together the flour, Suganon Xylitol, cacao, baking powder, baking soda and salt in a large bowl.
  3. Add eggs, milk, oil, and vanilla extract then beat on medium speed with a mixer for 2 minutes.
  4. Stir in boiling water (the batter will be thin) then pour into prepared pans.
  5. Bake for 35 minutes or until a toothpick inserted in the centre comes out clean.
  6. Remove from the pans, place on a cooling rack and allow to cool completely.

 

Ingredients

  • 1 cup raw cacao powder
  • ½ cup coconut oil (or coconut butter)
  • 2 T Suganon Xylitol
  • ½ t vanilla extract
  • Pinch Himalayan rock salt

Method for the icing

  1. Pop your Suganon Xylitol in a blender and pulse until powdered. Add in the remaining ingredients, blend briefly then ice your cake generously!

Note: Coconut oil starts to melt once the temperature gets above 22° Celsius or so. Depending on how warm your house is, you might have to add a bit more cocoa powder if your coconut oil has melted or you might have to use a bit less if it’s wintertime and your coconut oil is rock solid. If it’s very hot, you may need to use butter instead of coconut oil.

 

Zucchini Bread

Ingredients

  • 2 eggs
  • 1 cup Suganon Xylitol
  • 1 ½ – 2 cups zucchini, grated
  • ½ cup coconut/olive oil or ½ cup unsweetened apple purée
  • 1 ½ cups cake flour
  • 1 ½ t cinnamon
  • ½ t Himalayan rock salt
  • ½ t baking soda
  • ½ t baking powder

Method

  1. Heat oven to 180° degrees Celsius.
  2. Beat eggs and Suganon Xylitol together then add oil and grated zucchini. Mix well.
  3. In a separate bowl, whisk together the flour, cinnamon, salt, baking soda and baking powder. Add this slowly to the zucchini mixture, blending well but not overmixing.
  4. Pour into a greased and floured loaf pan.
  5. Bake for 50-60 minutes or until a toothpick inserted into the centre of the loaf comes out clean. Allow to cool before serving.

Blueberry Muffins

Homemade Carrot Cupcakes with Cream Cheese Frosting for Easter

Ingredients

  • 1 cup fresh blueberries
  • ¾ cup cake flour
  • ½ cup unsweetened apple purée
  • 2 T Suganon Xylitol
  • Pinch of Himalayan rock salt
  • 1 t baking powder
  • 1 t cinnamon
  • just under ¼ cup coconut/olive oil
  • 1 egg
  • ¼ cup milk of your choice

Method

  1. Preheat your oven to 180° Celsius.
  2. Mix all ingredients apart from the blueberries in a bowl then gently stir them in.
  3. Spray a muffin tin with non-stick spray then pour in the mixture.
  4. Bake for 25-30 minutes or until cooked through. Allow to cool before serving.

 

 

Chocolate Hazelnut Spread

Ingredients

  • 180g hazelnuts (halve these with almonds if you’d like to lower the cost)
  • 20g raw cacao powder
  • 20g Suganon Xylitol granules
  • 40ml coconut oil
  • Pinch of Himalayan rock salt

Method

  1. Scatter your nuts over a baking tray and bake at 200° Celsius for a few minutes, watching carefully to ensure they don’t burn.
  2. Place the Suganon Xylitol in a food processor and pulse until powdery, then set aside.
  3. Place the cooled nuts in the food processor and pulse until a meal forms.
  4. Clean out the corners with a spatula, add the cacao and Suganon Xylitol then blend again.
  5. With the food processor still on, slowly add the oil until you reach the consistency you like most.

Baked Berry Cheesecake

Ingredients

Method

 

CRUST:

  • 2 large eggs, beaten until frothy
  • 1 cup almond meal
  • 1/3 cup Suganon Xylitol granules
  • 1 teaspoon baking powder

FILLING:

  • 500g thick cream cheese
  • 80ml Suganon Xylitol granules
  • 10ml fine orange zest
  • 80ml orange juice
  • 3 eggs
  • 5ml vanilla extract
  • 250ml cream
  • 50g blueberries, frozen
  • Additional fresh blueberries or fresh strawberries to decorate

  1. Preheat the oven to 180° Celsius and grease a 20cm spring-form pan with butter.
  2. For the crust, beat the eggs then combine all the ingredients and mix well. Pour into the greased dish and press it evenly across the bottom then bake blind for 15 minutes or until lightly browned. Set aside to cool.
  3. For the filling, beat the cream cheese and Suganon Xylitol until smooth and creamy.
  4. Slowly beat in the orange zest and juice then add the eggs and vanilla until well combined.

Vanilla Ice-cream

Ingredients

  • 2 cans full-fat (unsweetened) coconut milk
  • 1 fresh vanilla bean
  • 1 T Suganon Xylitol

Method

  1. Shake your cans of milk thoroughly before opening.
  2. Place a sheet of parchment paper on a rimmed baking sheet. Pour the coconut milk onto the parchment paper (don’t skip this step!) and then freeze for several hours, until hard.
  3. Pop the frozen coconut milk pieces into the food processor and blend, scraping down the sides as you go.
  4. When the coconut mixture begins to smoothen and resemble ice-cream, slice open the vanilla bean and scrape the seeds inside the food processor along with your Suganon Xylitol.
  5. Continue to process until smooth and at your desired texture. Serve immediately!

Quinoa Loaf

Ingredients

  • 300g whole uncooked quinoa (soaked in plenty of cold water overnight in the fridge)
  • 60g chia seeds (soaked in ½ cup water until gel-like overnight, stirring a few times in the beginning)
  • ½ cup water
  • 60ml olive oil
  • ½ t bicarbonate of soda
  • ½ t Himalayan rock salt
  • ½ T Suganon Xylitol
  • Juice from ½ lemon

Method

  1. Preheat oven to 160° Celsius.
  2. Drain quinoa and rinse thoroughly.
  3. Place the quinoa into a food processor followed by chia gel, water, olive oil, bicarb soda, salt, Suganon Xylitol and lemon juice. Mix for 3 minutes.
  4. The batter should be fairly thick with some whole quinoa still left in the mix.
  5. Spoon mixture into a loaf tin lined with baking paper.
  6. Bake for 1 ½ hours or until bread is firm to touch and bounces back when pressed with your fingers.
  7. Remove from the oven and cool for 30 minutes in the tin, then remove it and cool completely before eating.

Crunchy Chocolate Granola

Ingredients

  • 1 cup rolled oats
  • 1 cup coconut pieces
  • ¼ cup cashew nuts
  • ¼ cup nuts of your choice
  • ¼ cup pumpkin seeds
  • ¼ cup sunflower seeds
  • ¼ cup goji berries
  • ¼ cup coconut oil, melted
  • 4 T Suganon Xylitol
  • 1 T raw cacao powder
  • ½ t cinnamon

Method

  1. Preheat oven to 180° Celsius.
  2. Mix all ingredients together thoroughly in a bowl.
  3. Line a baking sheet with baking paper and pour granola mix over it.
  4. Bake in the oven for 20-25 minutes until crunchy – be careful not to burn it!
  5. Allow to cool and store in an airtight container – delicious served on Greek yoghurt!

Spiced Apple Cake

Ingredients

  • 1 ½ cup cake flour
  • 1 t baking soda
  • ½ t Himalayan rock salt
  • ¾ t ground cinnamon
  • ½ t ground cardamom
  • ½ cup unsalted butter or chilled coconut oil
  • 1 ¼ cup Suganon Xylitol
  • 2 eggs
  • 1 cup unsweetened apple purée

Method

  1. Heat oven to 180° Celsius.
  2. In a large bowl, whisk the flour, baking soda, salt and spices together.
  3. With a mixer, combine the butter or oil and Suganon Xylitol until light and fluffy then add in the eggs one at a time.
  4. Slowly add in the dry mixture, followed by the apple purée.
  5. Grease and flour a loaf tin, then pour in the mixture. Bake for 50-60 minutes until a toothpick in the centre comes out clean. Serve with dollops of apple purée.

 

Healthy Hot Chocolate

Ingredients

  • 1 cup, plus 1-2 tablespoons milk of choice
  • 2 rounded teaspoons raw cocoa powder
  • 1 t Suganon Xylitol
  • ¼ t vanilla extract
  • Pinch cinnamon, optional

Method

  1. Place milk in a small pot over medium low heat.
  2. In a small bowl, whisk the cacao, Suganon Xylitol and extra tablespoons of milk thoroughly until a paste forms.
  3. Add this to your milk and whisk until dissolved. Heat milk further until hot, but not boiling.
  4. Whisk cocoa mixture into milk mixture. Heat till hot but not boiling. Stir in vanilla extract and cinnamon, if wanted.
  5. Pour into a mug and enjoy!