RECIPES & ARTICLES

RECIPES

VEGAN CARROT CAKE

INGREDIENTS
1 cup shredded carrots (150g)
1/2 cup finely chopped ripe pineapple (excluding the core) (80g)
1/4 cup sunflower oil (60g)
2 tsp apple cider vinegar
2 tsp vanilla essence
1 1/2 cups oat flour (170g)
1 1/2 tsp cinnamon
3/4 tsp salt
1/2 tsp baking powder
1/2 cup suki sweetener (105g)
50g almond flour
METHOD
Mix all wet ingredients together
Mix all dry ingredients together
Mix wet ingredients with dry ingredients
Grease and line a small baking pan with parchment paper
AirFryer: bake at 180°C for 25 to 30 minutes
Use a small pan (15cm by 15cm). the carrot cake was around 1.8cm in height.

DATE SQUARES

INGREDIENTS
1 packet of sugar-free Marie Biscuits (200g)
50g Suki Sweetener
250g chopped dates
115g butter
1 egg - whisked
1 teaspoon vanilla essence
Desiccated coconut to coat the squares (coconut flour can also be used)
METHOD
1. Crush the biscuits into fingernail-sized pieces
2. Melt the butter and Suki Sweetener, add the dates and simmer until the mixture is soft and mushy
3. Remove from heat and allow the mixture to cool down somewhat
4. Add whisked egg and vanilla and mix
5. Add crushed Marie Biscuits and mix
6. Spread mixture onto lined container (150mm by 260mm brownie pan lined with foil)
7. Refrigerate for a few hours
8. Cut into squares and cover in coconut to prevent the squares from sticking to each other / make them less sticky
9. Can be frozen

ORANGE RUM JELLY SHOTS

• Serves: 6-8
• Prepping time: 5 min
• Setting time: 20 minutes
INGREDIENTS
¾ cup Rum
1 packet Simply Deliscious Orange Jelly
1 ½ cup boiling water
METHOD
Mix the Rum and Jelly powder together well. Add boiling water and mix well again.
Pour into shot glasses and let set for 20 min.

CHOCOLATE PUDDING CHEESECAKE

• Serves: 6-8
• Prepping time: 15 min
• Setting time: 10 minutes
INGREDIENTS
Pie crust of choice
250ml whipping cream
1 pkt chocolate pudding mix
250g full cream cheese
pinch of salt
1 tsp vanilla
cocoa powder for decorating
METHOD
Whip cream and pudding mix together. Add cream cheese, salt and vanilla. Fold into the pie crust and dust over with cocoa powder. Let set for 10 minutes before serving.

SUGAR FREE VANILLA CUPCAKES WITH LEMON CREAM ICING

• Serves: 12
• Prepping time: 15 min
• Baking time: 15 min
INGREDIENTS
VANILLA CUPCAKES:
1 ½ cup flour
¾ cup Suki Sweetener
2 tsp baking powder
½ tsp salt
½ cup water or milk
½ cup oil
2 eggs
LEMON CREAM ICING:
250ml whipping cream
juice of half a lemon
¼ cup Suki Sweetener
METHOD
VANILLA CUPCAKES:
Preheat oven to 160 ˚C. Beat all ingredients together till smooth and divide equally into a 12-cupcake dish. Bake for about 15 minutes or till skewer comes out clean.
LEMON CREAM ICING:
Beat all together until fluffy and ice on cooled cupcakes.

GINGER PEACH JELLY

• Serves: 4
• Prepping time: 5 min
• Setting time: 1 hour
INGREDIENTS One box Simply Delish Sugar Jelly (Natural and Zero both work just as well) 1 tsp fresh ginger juice or powdered ginger. METHOD Mix the ginger and the Simply Delish Jelly powder together then make the jelly according to the package. Delicious, refreshing dessert.

RASPBERRY NO-BAKE CHEESECAKE IN A CUP

• Serves: 8
• Prepping time: 15 min
• Setting time: 1 hour
INGREDIENTS 1 pkt SD raspberry natural jelly 250 ml whipping cream 1/3 cup water 250 grams good quality cream cheese 1 pkt graham crackers (or any biscuits of choice) 250 ml sour cream ¼ cup Suki sweetener 1 tsp vanilla fresh raspberries METHOD Crush crackers/biscuits and place a little in each small cup. In a beater add whipping cream and cream cheese. In a separate bowl mix the SD Raspberry jelly and the 1/3 cup water and when dissolved add to the cream and cheese mixture and beat well. Pipe the cheese mixture into the cups. Beat the sour cream, Suki sweetener and vanilla till fluffy and pipe little blobs on top. Decorate with fresh raspberries. Place in fridge to set for about an hour and it’s ready to serve. Great dish to prepare in advance.

SUKI LEMON CUPKACES

• Serves: 12
• Prepping time: 15 min
• Baking time: 15 min
INGREDIENTS LEMON CUPCAKES: 1 medium lemon quartered 6 eggs 250g almond flour/ground 1 tsp baking powder 6 tbsp. Simply Delish Suki Natural Sweetener 1 tsp vanilla essence ¼ tsp salt LEMON ICING/FROSTING: 100g unsweetened natural yoghurt 100g softened cream cheese 1 tsp. Simply Delish Suki Natural Sweetener 1 tbsp. lemon juice and a little grated lemon zest METHOD LEMON CUPCAKES: Place the lemon quarters in the food processor and blitz until pureed (make sure to remove the seeds). Add all the other ingredients. Pulse until smooth. Place the cupcake cases on the baking tray, and place a spoon of the batter into each cupcake case (makes 12 cupcakes). Bake at 180 C for 10-15 minutes. Test the centre with a clean fork or skewer to ensure they are cooked thoroughly. LEMON ICING/FROSTING: Mix the softened cream cheese with the natural yoghurt with a fork until smooth. Add the lemon zest and juice. Add Simply Delish Suki Natural Sweetener. When the cupcakes are completely cold, decorate the low carb lemon cupcakes with the icing/frosting. Top each one with a tiny piece of lemon.

BEST OF BOTH DESSERT

• Serves: 6
• Prepping time: 15 min
• Refrigeration time: 3-5 hrs
INGREDIENTS 1 Packet of Simply Delish Raspberry Jelly 1 Packet of Simply Delish Vanilla Pudding 400 ml Milk (low fat or Soy) 8 Raspberries (washed) 80 ml Plain white or dark chocolate (grated) METHOD Start off by covering a muffin tray with a kitchen towel and balancing the dessert glasses in each hole. Stir boiling water into dry Simply Delish Jel Dessert Mix in a large bowl for at least 2 minutes until completely dissolved. Pour it into each glass, filling it halfway at the angle as per (photo 1). Refrigerate for a few hours or until firm. Beat the Simply Delish Vanilla Pudding Mix into 400 ml of milk, using a hand-held or electric beater for 2 minutes. Pour slowely over the set jelly until glass is full. Place back into the refrigerator until set (photo 2). Once set, take out the glasses and decorate with grated chocolate and add a few Raspberries on top and serve (photo 3).

APPLESAUCE MUFFINS

• Serves: 12
• Prepping time: 15 min
• Baking time: 20-25 min
INGREDIENTS ½ cup SuKi Natural Sweetener ½ cup soft unsalted butter 2 eggs 2 cups flour 1 cup applesauce ½ tsp. salt ½ tsp. baking soda 1 tsp. baking powder 1 tsp cinnamon ½ tsp clove powder METHOD Preheat the oven to 180°C. Cream together SuKi Natural Sweetener and butter. Then add eggs. Then add applesauce and flour. Stir in remaining ingredients. Place the paper cupcakes into the muffin tray. Fill muffins cups 2/3 full and bake at 180°C for 20-25 minutes.

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