I’ve been experimenting with sugar-free recipes lately after reading The Sweet Poison Quit Plan by David Gillespie, and the I Quit Sugar Cookbook by Sarah Wilson. I’ve not had anything with sugar in it for 8 days now (woo hoo!).

We love our home baked treats so I’ve been working on adapting one of our favourites to sugar-free and this is the most successful batch I’ve created so far. They’re ideal for a lunchbox filler for the kids, and should store well.

Sugar Free Coconut Biscuits

Sugar-free Coconut Biscuits

Ingredients:

1 cup SR flour

1 cup shredded coconut

1/2 cup quick oats

1 egg (lightlybeaten)

120 grams melted butter

1/3 cup of rice malt syrup

1 teaspoon of vanilla essence

 Method:

Put dry ingredients into a mixing bowl.

Add wet ingredients-  melted butter, egg, vanilla essence, and rice malt syrup – and mix well.

Place balls of mixture onto a greased baking tray and cook for approx 15 minutes (or until golden) in medium oven.

Try to wait until cooled on a rack before you start scoffing…my lads inhaled about half a dozen each after school yesterday, and reckoned they tasted different to the usual one’s (less sweet) but still very yummy.

In this recipe I’ve substituted sugar for rice malt syrup – which, according to the label,

‘…is an extremely versatile and relatively healthy sweetener which is made by culturing rice with enzymes to break down the starches and then cooking until it becomes a syrup. The final product contains soluble complex carbohydrates, maltose and a small amount of glucose. The glucose is absorbed into the bloodstream immediately, while the maltose takes up to one and a half hours to be digested. Then the complex carbohydrates take from 2 to 2 1/2 hourse, thus providing a steady supply of energy.’

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