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3 responsibly-sweet recipes from Lakanto

cake baking cookbook responsibly sweet Lakanto maple

Maple Tahini Cookies

Maple Tahini Cookies

Responsibly sweet, Lakanto Maple Flavoured Syrup is diabetic-friendly, vegan and keto-friendly, with only 2g net carbohydrates per serve. Now available in Woolworths and leading health food shops nationally, Lakanto would like to offer EatWell readers a 10 per cent discount online using the code EatWell10. The following featured recipes have no added sugar.

Maple Tahini Cookies

Recipe / Lakanto by Holly Nash, Accredited Practising Dietitian & Nutritionist

These cookies are healthy, tasty little morsels perfect for taking to work, packing in school lunches or enjoying on the weekend while reading a book. They include the goodness of almonds (vitamin E, protein, healthy fats), the crunch of cacao nibs and pistachios, and the delicious taste of Lakanto’s Maple Syrup without the high levels of sugar. Perfect alongside a glass of your favourite milk or tea.

Makes: 12-14

GF, VG

Ingredients

Method

  • 3 tbsp tahini
  • ½ cup Lakanto Maple Syrup
  • ½ tsp sea salt flakes
  • 2 tsp vanilla extract
  • 3 cups almond meal
  • To Garnish:
  • Cocoa nibs
  • Chopped pistachios
  • Extra maple syrup (optional)
  1. Preheat oven to 170°C and line a baking tray with baking paper.
  2. Place tahini, Lakanto Maple Syrup, salt and vanilla in a small, heavy-bottomed saucepan on medium heat.
  3. Heat for a few mins, stirring constantly until smooth. Remove from heat and allow to cool for 10-15 mins.
  4. Add almond meal to the tahini maple mixture and mix until a rough dough forms.
  5. Roll 1-2 tbsp worth of the dough in the palm of your hands into a ball. Place on the tray and flatten slightly with your fingertips.
  6. If decorating, press the toppings into the top of the cookie.
  7. Bake in the pre-heated oven for approximately 10 mins. Before taking the cookies out, switch off the oven and let the cookies brown slightly for another 5 mins before removing.
  8. Cool on wire racks. Store in air-tight containers at room temperature for up to a week.
  9. Tip: When serving, drizzle some extra Lakanto Maple Syrup on top of the cookies for a delicious punch of that beautiful maple flavour.

Sticky Date Pudding Porridge

Sticky Date Pudding Porridge

Sticky Date Pudding Porridge

Recipe / Lakanto by Holly Nash, Accredited Practising Dietitian & Nutritionist

Our sticky date pudding porridge makes it that bit easier to get out of bed in the morning. Gooey dates paired with oats, spices and Lakanto Caramel Topping combine to create a healthy dessert for breakfast. This porridge is full of fibre, healthy fats and the perfect amount of sweetness without all the added sugar of a traditional butterscotch sauce.

Serves: 2

VG

Ingredients

Method

  • 2 cups rolled oats
  • 3 cups almond milk or other plant-based milk
  • 4 Medjool dates, chopped
  • 2 tsp Lakanto Maple Syrup
  • 2 tbsp chia seeds
  • 2 tbsp almond butter
  • 2 tsp cinnamon
  • Pinch salt
  • Toppings:
  • 1 tbsp Lakanto Caramel Topping or Lakanto Maple Syrup
  • 1 Medjool date
  • 1 tsp hemp seeds
  • Hazelnuts, chopped
  • Splash almond milk
  1. Add oats, almond milk, dates, Lakanto Maple Syrup and chia seeds to a saucepan and leave to simmer for 5 mins. Stir often until the oats are at your preferred consistency.
  2. Add almond butter, cinnamon and salt to the mixture and continue to stir.
  3. Once mixture has thickened to desired consistency, take off the heat and serve.
  4. Top with Lakanto Caramel Topping, extra dates, hemp seeds, hazelnuts and a splash of almond milk.

Caramelised Pear & Maple Upside-Down Cake

Caramelised Pear & Maple Upside-Down Cake

Caramelised Pear & Maple Upside-Down Cake

Recipe / Lakanto by Holly Nash, Accredited Practising Dietitian & Nutritionist

A beautiful upside-down pear cake that pairs perfectly with maple syrup. A traditional upside-down cake recipe would usually require a lot of added sugar, but this version has the same great taste without the guilt.

Ingredients

Method

  • 3 firm medium pears
  • 50g butter
  • 1/3 cup Lakanto Golden Sweetener
  • ¼ cup Lakanto Maple Syrup
  • 150g butter
  • 1 cup Lakanto Golden Sweetener
  • 3 eggs
  • 1 1/3 self-raising flour
  • 1 tsp baking powder
  • 2 tsp ground ginger
  • To Serve:
  • Cream
  • Lakanto Maple Syrup
  1. Preheat oven to 180°C (160°C fan-forced) and line a 22cm spring form pan with baking paper.
  2. Peel and slice the pears.
  3. Melt 50g of butter, 1/3 cup Lakanto Golden Sweetener and ¼ cup Lakanto Maple Syrup together in a small saucepan and pour over the baking paper.
  4. Cover the baking paper with the sliced pears in a circular pattern, slightly overlapping each other.
  5. Beat the remaining butter and sweetener together until pale and creamy.
  6. Add eggs, one at a time, beating well after each addition. Stir in the combined flour, baking powder and ginger.
  7. Gently spoon the cake batter over the pears. Bake for 45 mins, or until a skewer comes out clean.
  8. Leave to rest for 10 mins, then invert onto a serving plate.
  9. Pour over ¼ cup of Lakanto Maple Syrup and serve with cream.

For more information visit lakanto.com.au




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