Healthy recipes with Sukrin products

Instructions

Slice SukrinMarzipan into thin slices, or use a rolling pin to roll the marzipan out. Use cookie cutters and stick out the shapes you want. Place on a baking sheet lined with baking paper and sprinkle with Sukrin and cinnamon.

Bake at 180 °C for approx. 8 minutes.

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Instructions

Beat butter, Sukrin Gold and SukrinSirup together using a handheld mixer. Whisk in the eggs – one at a time.

Stir Sukrin Gold, wheat flour, FiberFin, baking powder and cardamom together in a separate bowl. Mix the dry ingredients and milk alternately into the butter mixture. Finally, add in the Finely ground almonds.

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Instructions

Preheat the oven to 200 degrees Celsius/400 degrees Fahrenheit.

Beat the butter and Sukrin Gold to a soft consistency. Mix in oats, FiberFin, baking powder and the chopped chocolate.

Roll into small bites and place the oat buttons on a baking tray lined with baking paper, with plenty of space in-between. Bake in the oven for approximately 10 minutes, then cool on a baking rack and serve.

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Instructions

Preheat the oven to 160 degrees Celsius. Line a baking sheet with baking paper.

Melt the ingredients together in a saucepan. Split the batter into sixteen dollops and place on your baking sheet. Bake the caramel biscuits for 7 minutes, then cool them on a rack until crispy.

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Instructions

Crumble the cold butter over the flour, and add Sukrin Gold and eggs. Knead the dough quickly together, until it’s supple and smooth. Wrap the butter pastry in plastic foil and place in the fridge for ½-1 hr.

Cover a springform tin with the butter pastry. Grate/split the SukrinMarzipan into small pieces and mix with Sukrin Gold and Finesse. Mix one egg in at a time. Finally, add wheat flour and FiberFin and mix it all together. Place the marzipan filling over the butter pastry and bake at 180 °C/360 °F for 25 minutes.

Bring the whipping cream, Sukrin Gold, Sukrin Sirup and butter to the boil. Let it simmer until it turns golden. Add in nuts and almonds and bring to the boil again. Leave to boil until it reaches a firmer consistency. Remember to stir continuously.

Spread the Tosca cake filling atop the tart and bake at 220 °C/425 °F for 8-10 minutes. Set aside to cool. This tart is best served cold.

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Instructions

Chop the dates in a food processor.

Melt coconut oil over a hot water bath and mix in with the dates.

Add peanut flour and mix well in your kitchen machine. Push the dough into a cake tin lined with plastic foil and sprinkle salt over the fudge base.

Melt the chocolate over a hot water bath and spread it over the peanut fudge. Place the fudge in the freezer for 10-15 minutes, before cutting it into bite-sized pieces.

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Instructions

Combine all the ingredients in a saucepan and bring to the boil. Let the mixture simmer gently, covered, for 30 minutes, or longer if you prefer.

Strain the mulled wine and serve, optionally with chopped almonds and raisins/goji berries.

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Instructions

Set the oven to 180 ° C

Grind the hazelnuts in a nut grinder or food processor. Mix with Finely ground almonds.

Beat egg whites, salt, and Finesse solid. Fold the nut mixture carefully into the egg white peaks. The mixture should be firm enough to hold its shape, but not so hard it can’t be piped out through the piping bag.

Use a piping bag and pipe out approx. 24 rosettes, allowing plenty of space between them, onto a baking sheet lined with baking paper. Place a whole hazelnut at the centre of each rosette.

Bake on the middle rack for approx. 12 minutes, until the rosettes have browned slightly. Leave to rest on the baking sheet for 5-10 minutes before placing in the fridge to cool.

Once the rosettes have cooled completely you can dip the bases in melted chocolate. Allow the cookies to rest, chocolate-side up, until the chocolate hardens.

Nutrition facts