I was given a lovely big box of goodies from www.sukrin.com/en/ to try. It contained granulated, brown and icing sugar alternative. Sesame flour, almond flour, Fibrefine which is a high fibre corn flour. A bread mix and cake mix!
Where do I start?
I thought I’d start with the easy option – the bread and cake mix.
This is a low carbohydrate bread mix is wheat, milk, yeast, soy and sugar free. It does contain egg. Apparently it is very popular amoung sports people and I can see why.
The mix comes with it’s own baking tin. All you need to do is stir in the water and any extra flavourings you like. Spoon into the tin, level the top and bake.
I kept my bread plain so I could taste it as it was. It had a lovely flavour and was full of seeds. It was quite moist but soft. The pack says to store in the fridge. It still tasted good 4 days later.
The cake mix makes an 8 inch cake and is gluten and sugar free. Again I kept it quite plain so I could taste the flavour as it was.
This cake mix is mixed together with 3 eggs, 75ml vegetable oil and 150ml water and any flavourings you like. The company have produced a booklet of recipes which can be made with the cake mix.
The mix I used has sesame flour as the first ingredient. I don’t know if the recipe has changed as the ingredient list on the website lists almond flour as the first ingredient. I mention this as I did find the cake had a strong flavour which I didn’t really like.
It had a great texture and lasted a few days. I think this cake mix might suit strong flavours being added to it.