3 responsibly-sweet recipes from Lakanto
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
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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
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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.
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For more information visit lakanto.com.au
3 responsibly-sweet recipes from Lakanto
Responsibly sweet, Lakanto Maple Flavoured Syrup is diabetic-friendly, vegan and keto-friendly, with only 2g net carbohydrates per serve.
Servings
Prep time
Cook time
Recipe
Ingredients
- 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)
Method
- Preheat oven to 170°C and line a baking tray with baking paper.
- Place tahini, Lakanto Maple Syrup, salt and vanilla in a small, heavy-bottomed saucepan on medium heat.
- Heat for a few mins, stirring constantly until smooth. Remove from heat and allow to cool for 10-15 mins.
- Add almond meal to the tahini maple mixture and mix until a rough dough forms.
- 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.
- If decorating, press the toppings into the top of the cookie.
- 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.
- Cool on wire racks. Store in air-tight containers at room temperature for up to a week.
- Tip: When serving, drizzle some extra Lakanto Maple Syrup on top of the cookies for a delicious punch of that beautiful maple flavour.
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