Just Like Sugar - Australia
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Recipes
Self Saucing Low GI Chocolate Pudding
2 Cups all purpose flour (or you can use besan (chickpea flour) for a really low GI pudding)
2 tsp baking powder
2 tbs butter
½ tsp salt
1 cup milk (or milk substitute: oat milk, rice milk)
1 ½ cup Just Like Sugar®
2 tsp vanilla
Sift four into bowl, add baking powder and stir well. Melt butter and add to mixture. Add remaining ingredients. Stir well and pour into 20cm round baking dish.
Extra:
2 tbs cocoa
1 cup Just Like Sugar®
2 ½ cups hot water
Sprinkle cocoa and Just Like Sugar® on top of pudding mixture. Pour hot water on top of mixture (do not mix in). Bake at 180C for ¾ hour approx.
2 Cups all purpose flour (or you can use besan (chickpea flour) for a really low GI pudding)
2 tsp baking powder
2 tbs butter
½ tsp salt
1 cup milk (or milk substitute: oat milk, rice milk)
1 ½ cup Just Like Sugar®
2 tsp vanilla
Sift four into bowl, add baking powder and stir well. Melt butter and add to mixture. Add remaining ingredients. Stir well and pour into 20cm round baking dish.
Extra:
2 tbs cocoa
1 cup Just Like Sugar®
2 ½ cups hot water
Sprinkle cocoa and Just Like Sugar® on top of pudding mixture. Pour hot water on top of mixture (do not mix in). Bake at 180C for ¾ hour approx.
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Fruity Yoghurt Ice-creams
2 punnets strawberries, or raspberries or blueberries
½ cup Just Like Sugar®
½ cup yoghurt
Blend all ingredients in a food processor. Pour into icecream moulds. Freeze and eat, delicious! May also be frozen in ice cube trays.
2 punnets strawberries, or raspberries or blueberries
½ cup Just Like Sugar®
½ cup yoghurt
Blend all ingredients in a food processor. Pour into icecream moulds. Freeze and eat, delicious! May also be frozen in ice cube trays.
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The Best Strawberry Pie Ever
Pie Shell:
2 cups of nuts (I usually use 1 of cashews and 1 of almonds)
1 cup of soft pitted dates
1 cup of raisins
½ tsp vanilla
2 tbs olive oil
2 tbs Just Like Sugar®
Grind the nuts in a food processor until finely chopped. Add the dates, raisins, vanilla and olive oil. Blend well.
Press thinly and evenly into a pie plate to make the shell.
Filling:
1 punnet strawberries
10 soft dates
2 bananas
1 tbs fresh lemon juice
2 tbs Just Like Sugar®
Blend ingredients together in a food processor until well mixed.
Extra:
1 punnet strawberries quartered
Fold in extra strawberries to fruit filling mix.
Pour into pie shell.
Cover with plastic wrap and chill in refrigerator before serving. (Is also nice served frozen with fresh berries on top).
Pie Shell:2 cups of nuts (I usually use 1 of cashews and 1 of almonds)
1 cup of soft pitted dates
1 cup of raisins
½ tsp vanilla
2 tbs olive oil
2 tbs Just Like Sugar®
Grind the nuts in a food processor until finely chopped. Add the dates, raisins, vanilla and olive oil. Blend well.
Press thinly and evenly into a pie plate to make the shell.
Filling:
1 punnet strawberries
10 soft dates
2 bananas
1 tbs fresh lemon juice
2 tbs Just Like Sugar®
Blend ingredients together in a food processor until well mixed.
Extra:
1 punnet strawberries quartered
Fold in extra strawberries to fruit filling mix.
Pour into pie shell.
Cover with plastic wrap and chill in refrigerator before serving. (Is also nice served frozen with fresh berries on top).
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Crunchy Farm Breakfast granola
4 cups rolled oats
2 cups of nuts crushed (and toasted in you prefer) eg: almond, cashews, pecans, walnuts etc.
½ cup shredded coconut
1 tsp cinnamon
½ cup shredded coconut
1 cup sunflower seeds
1 tsp vanilla
1 cup pumpkin seeds
½ cup sultanas (optional)
Mix ingredients and store in sealed container until ready for your delicious breakfast.
Granola can be combined for breakfast with:
Yoghurt
Berries
Bananas
Just Like Sugar®
Milk
Apple juice
Frozen yoghurt
With strawberry pie (see our best ever strawberry pie recipe)
4 cups rolled oats2 cups of nuts crushed (and toasted in you prefer) eg: almond, cashews, pecans, walnuts etc.
½ cup shredded coconut
1 tsp cinnamon
½ cup shredded coconut
1 cup sunflower seeds
1 tsp vanilla
1 cup pumpkin seeds
½ cup sultanas (optional)
Mix ingredients and store in sealed container until ready for your delicious breakfast.
Granola can be combined for breakfast with:
Yoghurt
Berries
Bananas
Just Like Sugar®
Milk
Apple juice
Frozen yoghurt
With strawberry pie (see our best ever strawberry pie recipe)
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Strawberry Ricotta Muffins
2 1/2 cups self-rising flour
1 1/2 tps ground cinnamon
3/4 cup Just Like Sugar®
1/2 cup powdered milk
2 eggs
2 Tbsp. unsalted butter, melted
1 cup whole milk
1 cup full fat ricotta cheese
227g fresh strawberries, washed, hulled, quartered
Preheat oven 180°C
Oil a 12 cup muffin tin with cooking spray or olive oil
Sift flour, cinnamon, add Just Like Sugar® and powdered milk, stir to combine.
Beat the eggs, butter and milk in a bowl, add the liquid ingredients to the dry ingredients and stir until just combined.
Set aside 12 strawberry pieces.
Stir 3/4 of the ricotta and remaining strawberries into batter. Place heaped tablespoons in each muffin case.
Top each muffin with pieces of remaining strawberries and a little of the remaining ricotta.
Bake in preheated oven for 20-25 minutes or until golden.
2 1/2 cups self-rising flour1 1/2 tps ground cinnamon
3/4 cup Just Like Sugar®
1/2 cup powdered milk
2 eggs
2 Tbsp. unsalted butter, melted
1 cup whole milk
1 cup full fat ricotta cheese
227g fresh strawberries, washed, hulled, quartered
Preheat oven 180°C
Oil a 12 cup muffin tin with cooking spray or olive oil
Sift flour, cinnamon, add Just Like Sugar® and powdered milk, stir to combine.
Beat the eggs, butter and milk in a bowl, add the liquid ingredients to the dry ingredients and stir until just combined.
Set aside 12 strawberry pieces.
Stir 3/4 of the ricotta and remaining strawberries into batter. Place heaped tablespoons in each muffin case.
Top each muffin with pieces of remaining strawberries and a little of the remaining ricotta.
Bake in preheated oven for 20-25 minutes or until golden.
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Sweet Potato Biscuits
Makes 18 biscuits
Olive oil
2 1/2 cups sifted wholemeal or chickpea flour
2 tablespoons Just Like Sugar®
2 teaspoons baking powder
1/2 teaspoon ground nutmeg
1/2 teaspoon salt
1/4 cup olive oil
3/4 cup + 2 tablespoons cultured nonfat buttermilk
3/4 cup mashed cooked sweet potato
Preheat oven to 220°C. Lightly spray a baking tray with cooking spray or line with baking paper.
In a large bowl, combine flour, Just Like Sugar, baking powder, nutmeg and salt.
In a large measuring cup, combine oil, buttermilk, and mashed sweet potato. Add to the dry ingredients and mix until just combined. (The dough will be quite dry).
Transfer dough to a floured work surface. Knead a few times and pat to 2.5 cm thickness rectangle about 20 cm X 12.5 cm. Dip a sharp knife in flour, then cut the dough into thirds lengthwise. Then cut each long strip into 6 equal pieces, making 18 squares in all. Transfer biscuits to prepared baking tray. Bake about 12 to 13 minutes, until tops are golden and firm to the touch. Serve warm.
Makes 18 biscuits
Olive oil
2 1/2 cups sifted wholemeal or chickpea flour
2 tablespoons Just Like Sugar®
2 teaspoons baking powder
1/2 teaspoon ground nutmeg
1/2 teaspoon salt
1/4 cup olive oil
3/4 cup + 2 tablespoons cultured nonfat buttermilk
3/4 cup mashed cooked sweet potato
Preheat oven to 220°C. Lightly spray a baking tray with cooking spray or line with baking paper.
In a large bowl, combine flour, Just Like Sugar, baking powder, nutmeg and salt.
In a large measuring cup, combine oil, buttermilk, and mashed sweet potato. Add to the dry ingredients and mix until just combined. (The dough will be quite dry).
Transfer dough to a floured work surface. Knead a few times and pat to 2.5 cm thickness rectangle about 20 cm X 12.5 cm. Dip a sharp knife in flour, then cut the dough into thirds lengthwise. Then cut each long strip into 6 equal pieces, making 18 squares in all. Transfer biscuits to prepared baking tray. Bake about 12 to 13 minutes, until tops are golden and firm to the touch. Serve warm.
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Smoothie from heaven
1 cup frozen or fresh berries, bananas, pineapple etc.
½ tsp vanilla
Pinch of cinnamon and nutmeg
1 cup low fat yoghurt
1 cup apple juice
2 tbl Spns Just Like Sugar
Blend all ingredients until well mixed, enjoy!
1 cup frozen or fresh berries, bananas, pineapple etc.
½ tsp vanilla
Pinch of cinnamon and nutmeg
1 cup low fat yoghurt
1 cup apple juice
2 tbl Spns Just Like Sugar
Blend all ingredients until well mixed, enjoy!
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BAKING TIPS
Please try the following to get a feeling for Just Like Sugar®:
(1). 1 cup of Just Like Sugar®. (2). 1/8 cup of un-sweetened cocoa powder. (3). Mix well in bowl. (4). Add 1/8 cup of water. (5). Mix well; the product will start to thicken up quite fast. Add more water at the rate of 1/8 teaspoon at a time until the product becomes a syrup texture, this way you will be able to see how the product thickens and how to adjust the formulations when baking cookies, cakes, pie’s, breads or any thing else that you are going to use Just Like Sugar® in.
Making a Glaze is simple:
(1). 1 cup of Just Like Sugar®. (2). Add 1 tablespoon of water. (3). Mix well in bowl adding small amounts of water until the desired viscosity is reached. (4). Brush or dip what is to be glazed with mixture. Allow to harden to a wonderful clear shine and texture that tastes out of this world.
THE BEST GLAZE YOU HAVE EVER TASTED!
Note: One cup of cane sugar is equal to one cup of Just Like Sugar®
Just Like Sugar® Table Top sweetener has the same sweetening power as sugar spoon for spoon. The product is measured by volume and not by weight. If your recipe calls for one cup of sugar use one cup of Just Like Sugar®
Just Like Sugar® pH level in some recipes may drop under 3.5 and will change from a long chain length polymer to a shorter chain product. This makes the product a fructan instead of what is described as fiber. So in reality you get a change but in terms of calories, of carbs, of glucose reactions there is no change. The only change that might be noticeable would be a lowering of the gel structure in high content levels, i.e. 30% by weight.
For butter replacement: When butter is replaced there is a need for the addition of an emulsifier. It is suggested to add a small amount of something like Soya lecithin or Arrowmatic Peco 505 or Arrowmatic Arrowgel. To get a similar flavor if needed add some very small concentration (1/4 oz per 400# of flour) of buterol which is the flavoring in butter. There is also a need to cut the salt content and shorten the creaming stage.
Just Like Sugar® will absorb 3.5 times its weight in liquid such as water, milk etc. In some recipes you may have to add more liquid to obtain the desired consistency.
The fiber in Just Like Sugar® acts as its own thickening agent. In some recipes there will be no need to add thickeners such as Baking Powder, Corn Starch or Cream of Tarter.
Please try the following to get a feeling for Just Like Sugar®:
(1). 1 cup of Just Like Sugar®. (2). 1/8 cup of un-sweetened cocoa powder. (3). Mix well in bowl. (4). Add 1/8 cup of water. (5). Mix well; the product will start to thicken up quite fast. Add more water at the rate of 1/8 teaspoon at a time until the product becomes a syrup texture, this way you will be able to see how the product thickens and how to adjust the formulations when baking cookies, cakes, pie’s, breads or any thing else that you are going to use Just Like Sugar® in.
Making a Glaze is simple:
(1). 1 cup of Just Like Sugar®. (2). Add 1 tablespoon of water. (3). Mix well in bowl adding small amounts of water until the desired viscosity is reached. (4). Brush or dip what is to be glazed with mixture. Allow to harden to a wonderful clear shine and texture that tastes out of this world.
THE BEST GLAZE YOU HAVE EVER TASTED!
Note: One cup of cane sugar is equal to one cup of Just Like Sugar®
Just Like Sugar® Table Top sweetener has the same sweetening power as sugar spoon for spoon. The product is measured by volume and not by weight. If your recipe calls for one cup of sugar use one cup of Just Like Sugar®
Just Like Sugar® pH level in some recipes may drop under 3.5 and will change from a long chain length polymer to a shorter chain product. This makes the product a fructan instead of what is described as fiber. So in reality you get a change but in terms of calories, of carbs, of glucose reactions there is no change. The only change that might be noticeable would be a lowering of the gel structure in high content levels, i.e. 30% by weight.
For butter replacement: When butter is replaced there is a need for the addition of an emulsifier. It is suggested to add a small amount of something like Soya lecithin or Arrowmatic Peco 505 or Arrowmatic Arrowgel. To get a similar flavor if needed add some very small concentration (1/4 oz per 400# of flour) of buterol which is the flavoring in butter. There is also a need to cut the salt content and shorten the creaming stage.
Just Like Sugar® will absorb 3.5 times its weight in liquid such as water, milk etc. In some recipes you may have to add more liquid to obtain the desired consistency.
The fiber in Just Like Sugar® acts as its own thickening agent. In some recipes there will be no need to add thickeners such as Baking Powder, Corn Starch or Cream of Tarter.
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The folowing recipes have been submitted by our valued customers
DIABETIC MANGO FRUIT CAKE
440g (or 400g) mango slices in natural juice - use the juice in recipe - any flavour fruit can be substituted - diced ( I just 'squish' it in my fingers)
500g mixed dried fruit - any preference
half a cup water
one and a half cups sr flour
one and half teaspoons carb soda
2 eggs lightly beaten
Grease and line a 15 x 25 cm cake pan
Preheat oven to 160o electric
Mix all ingredients together and spread in pan
Bake for one hour or until done.
Test with a skewer.
Delicious hot or cold. I slice it and pour over low fat custard and give it one minute in microwave. It is beautiful.
Joy
440g (or 400g) mango slices in natural juice - use the juice in recipe - any flavour fruit can be substituted - diced ( I just 'squish' it in my fingers)
500g mixed dried fruit - any preference
half a cup water
one and a half cups sr flour
one and half teaspoons carb soda
2 eggs lightly beaten
Grease and line a 15 x 25 cm cake pan
Preheat oven to 160o electric
Mix all ingredients together and spread in pan
Bake for one hour or until done.
Test with a skewer.
Delicious hot or cold. I slice it and pour over low fat custard and give it one minute in microwave. It is beautiful.
Joy
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SUGAR FREE FRUIT CAKE
SERVES 10-1 ½ PTS PER SERVE
INGREDIENTS
1 cup hot water
1 cup Just Like Sugar
1 cup mixed fruit, dried
¾ tsp baking soda
1 tsp mixed spice
1 ½ cups self-raising flour
METHOD
Preheat oven to 180*C
Spray 20cm loaf tin
Mix hot water, sugarine and fruit in bowl and allow fruit to soften
Add self-raising flour, bicarbonate of soda and mixed spice
Mix together well
Pour into loaf tin and bake for 20-25 minutes
Remove from oven, cover hot cake with foil, wrap in towel and cool in pan(this keeps cake moist)
When completely cool, remove from pan.
Kev & Cheryl
SERVES 10-1 ½ PTS PER SERVE
INGREDIENTS
1 cup hot water
1 cup Just Like Sugar
1 cup mixed fruit, dried
¾ tsp baking soda
1 tsp mixed spice
1 ½ cups self-raising flour
METHOD
Preheat oven to 180*C
Spray 20cm loaf tin
Mix hot water, sugarine and fruit in bowl and allow fruit to soften
Add self-raising flour, bicarbonate of soda and mixed spice
Mix together well
Pour into loaf tin and bake for 20-25 minutes
Remove from oven, cover hot cake with foil, wrap in towel and cool in pan(this keeps cake moist)
When completely cool, remove from pan.
Kev & Cheryl
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BANANA OR PEAR CAKE
I have a large family and make large cakes. This one is cooked in a 3 litre dish. Also free of any nasty additives, flavours or colours. And low in salicylates. Easy!!!
250g butter
1 cup Just Like Sugar
3 eggs
3 ripe bananas Or 4 ripe pears
2 cups SR flour
Cream butter and Just Like Sugar then beat in the eggs one at a time. Fold in mashed bananas or mashed pears and flour. Add mixture to pan and bake in a moderate oven for aprox 30-40 mins.
Icing
1 block of philadelphia cream cheese
1 tbsp vanilla
2 tbsp Just like sugar
1 tbsp butter
Keep cream cheese out of the fridge for half an hour to allow softening. Then break it up into peices and add ingredients. Beat until smooth.
Anna
I have a large family and make large cakes. This one is cooked in a 3 litre dish. Also free of any nasty additives, flavours or colours. And low in salicylates. Easy!!!
250g butter
1 cup Just Like Sugar
3 eggs
3 ripe bananas Or 4 ripe pears
2 cups SR flour
Cream butter and Just Like Sugar then beat in the eggs one at a time. Fold in mashed bananas or mashed pears and flour. Add mixture to pan and bake in a moderate oven for aprox 30-40 mins.
Icing
1 block of philadelphia cream cheese
1 tbsp vanilla
2 tbsp Just like sugar
1 tbsp butter
Keep cream cheese out of the fridge for half an hour to allow softening. Then break it up into peices and add ingredients. Beat until smooth.
Anna
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ENERGY COOKIES
Hi,
These are great for kids play lunches and are also full of energy for bush walkers and sports people.
Makes around 18 cookies
2 cups rolled oats
1 cup wholemeal plain flour
1 teaspoon baking powder
½ teaspoon mixed spice
1 teaspoon ground cinnamon
1 cup mixed dried fruit
½ cup apple juice concentrate
½ cup cold pressed olive oil or grapeseed oil
2 egg whites, lightly beated
1) Preheat oven to 200C/400F
2) In a large bowl combine the oats, flour, baking powder, mixed spice, cinnamon and dried fruit.
3) In another smaller bowl lightly beat the egg whites. Add the apple juice concentrate and oil and mix.
4) Pour into the larger bowl of dried mixture and combine well.
5) Place spoonfuls on a baking tray (if using hands to shape dip hands in bowl of tepid water before making each cookie so mixture doesn’t’ stick).
6) Bake for about 10 minutes.
Enjoy!
Nicole
Hi,
These are great for kids play lunches and are also full of energy for bush walkers and sports people.
Makes around 18 cookies
2 cups rolled oats
1 cup wholemeal plain flour
1 teaspoon baking powder
½ teaspoon mixed spice
1 teaspoon ground cinnamon
1 cup mixed dried fruit
½ cup apple juice concentrate
½ cup cold pressed olive oil or grapeseed oil
2 egg whites, lightly beated
1) Preheat oven to 200C/400F
2) In a large bowl combine the oats, flour, baking powder, mixed spice, cinnamon and dried fruit.
3) In another smaller bowl lightly beat the egg whites. Add the apple juice concentrate and oil and mix.
4) Pour into the larger bowl of dried mixture and combine well.
5) Place spoonfuls on a baking tray (if using hands to shape dip hands in bowl of tepid water before making each cookie so mixture doesn’t’ stick).
6) Bake for about 10 minutes.
Enjoy!
Nicole
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Recipe: Nutty Fruit Log
Ingredients:
1/2 cup dried apricot pieces or finely chopped orange peel.
1/2 cup currants
3/4 cup sultana's
1/2 cup crushed nuts
1 cup finely chopped dates
1 cup Boiling Water
60 gm mono-unsat. margarine.
1 organic egg
2 cups organic S.R. Flour.
Place all fruit and Marg in a bowl and cover with 1 cup of boiling water. Cool then add beaten egg & SR Flour and crushed nuts. Mix to combine. Bake in a Log pan. Cook 160C/325F Fan Forced oven or 180C/350F conventional oven.
L & B
Ingredients:
1/2 cup dried apricot pieces or finely chopped orange peel.
1/2 cup currants
3/4 cup sultana's
1/2 cup crushed nuts
1 cup finely chopped dates
1 cup Boiling Water
60 gm mono-unsat. margarine.
1 organic egg
2 cups organic S.R. Flour.
Place all fruit and Marg in a bowl and cover with 1 cup of boiling water. Cool then add beaten egg & SR Flour and crushed nuts. Mix to combine. Bake in a Log pan. Cook 160C/325F Fan Forced oven or 180C/350F conventional oven.
L & B
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CHOCOLATE DRINK
1 glass low fat soy or any low fat milk
1teaspoon unsweetened cocoa powder
2 teaspoons 'just like sugar'
small amount hot water
3-4 ice cubes
in a tall glass place 'just like sugar', cocoa powder . Dissolve this with small amount of hot water. place ice cubes into glass. Fill glass with icy cold milk and stir well. Place a mint leaf on a straw and enjoy!
Brian
1 glass low fat soy or any low fat milk
1teaspoon unsweetened cocoa powder
2 teaspoons 'just like sugar'
small amount hot water
3-4 ice cubes
in a tall glass place 'just like sugar', cocoa powder . Dissolve this with small amount of hot water. place ice cubes into glass. Fill glass with icy cold milk and stir well. Place a mint leaf on a straw and enjoy!
Brian
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