Healthy recipes with Sukrin products

Instructions

Set the oven to 175 ° C

Mix all the ingredients in a saucepan and heat on medium. The mixture isn’t meant to boil, but keep the temperature up for approx. 10 minutes, until everything melts together.

Using two spoons or wet hands, shape the mixture into small dollops. Place them on a baking sheet lined with baking paper. Bake on the middle rack for approx. 10-15 minutes. Cool before serving to allow the macaroons to set.

Tip: For an even more indulgent treat, melt some sugar-free chocolate over a water bath or in the microwave and dip the bottoms of the macaroons in the melted chocolate.

Nutrition facts

Instructions

Melt the chocolate and coconut oil over low heat. Set aside to cool.

Beat the eggs and Sukrin icing until light and airy. Stir the chocolate mixture into the egg mixture.

Add the puffed rice and gently mix everything together. Form small dollops with a spoon and place them on greaseproof paper, or use cupcake paper tins.

Store the rice crispies in the refrigerator until serving.

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Instructions

Preheat the oven to 180 degrees Celsius/350 degrees Fahrenheit.

Mix the almond flour and Sukrin Gold using a whisk. Stir in the syrup and use your fingers to incorporate the butter. Mix in the egg white last, and knead the dough until it’s uniform.

Roll the dough out to approx. 1 cm thickness using a rolling pin. Bake the dough for 15-20 mins, then cool.

Mix the caramel ingredients in a bowl and place in the microwave at full strength. Start off with 5 minutes, stir a bit, then continue for 1 minute at a time until the mixture turns into a thick, caramel-coloured batter. This process can vary from oven to oven, but will take approximately 10-12 mins in total. The caramel can also be boiled in a saucepan over medium heat for 30-40 mins.

Once the almond base has cooled, spread the caramel on top. Cut the base into 8 equally sized pieces and freeze for 1 hour.

Melt the chocolate over a hot water bath or in the microwave. Dip the almond and caramel bites in the chocolate and place back into the freezer until the chocolate has hardened.

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Instructions

Mix SukrinMelis, almond flour, egg whites and almond essence in a bowl. Taste the marzipan as you knead it together - add almond flour or SukrinMelis to taste.

(If you want the very best taste and consistency, we recommend that you use full fat almond flour. You can also combine full fat and fat reduced flour.)

Allow the dough to rest for approx. 15 minutes. Divide into 12 equal pieces and roll into small, round bites.

Melt the chocolate over a hot water bath. Transfer to a plastic or piping bag and decorate the marzipan.

Healthy marzipan is the perfect homemade Christmas confectionery to impress your family and friends with this holiday season!

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Instructions

Chop the chocolate to a fine consistency; a food processor is best suited for this. Bring the cream and Sukrin icing to a boil, and pour this over the chocolate, stirring constantly. Add in the butter and stir again. Add your flavouring, if using one.

Pour the chocolate truffles mixture into an airtight container or confectionary tin, and place in the fridge until hardened (approx. 3 hours).

Roll the chocolate truffles mixture into round truffles and coat them with cocoa/SukrinMelis (optional).

Store the truffles in the fridge until serving.

Recipe from the book "Bakeglede uten sukker" (Sugar-Free Baking Joy) by Annika Rogneby. Published by Little Moon Publishing Ltd.

Nutrition facts

Instructions

Preheat the oven to 180 degrees Celsius

Bring the butter, syrup and Sukrin Gold to a boil. Mix in the oats and flour, then add in the egg. Use two spoons to form small, round bites; place on a greased baking pan.

Bake the oat macaroons until light golden brown, approx. 15 minutes on the middle rack. Cool, and enjoy.

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Instructions

In a food processor, blend the almonds, Finesse, and spices until the almonds are finely ground and the mixture begins to clump together. Add in the egg whites and continue to blend a bit more.

Roll the mixture into balls and place them in the fridge to cool while you melt the chocolate.

Dip the balls into the melted chocolate, coating them completely. Allow them to set in the fridge until they're firm and ready to enjoy.

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Instructions

Process the walnuts in a food processor until smooth. Blend in the remaining dry ingredients.

Mix in the egg white and season with cognac to taste. Allow the marzipan to rest in the fridge for about an hour, then shape it into balls of your preferred size.

Optionally, dip the balls in sugar-free dark chocolate.

Nutrition facts