Friday, April 6, 2012

easter eggsperiment #1

so... trying to be low fructose at easter time isn't easy. Here's what we've done to mitigate sugar consumption at this special time of year.

1) lower fructose hot cross buns
I used this recipe from as the basis.
My modifications were:
- substitute dextrose for the caster sugar
- substitute a diced green apple for half the sultanas
- lower the oven temperature to 170 C
It didn't quite taste as good but it was better for us and we didn't feel like we were missing out.

2) lower fructose easter eggs
So this 'eggsperiment' didn't quite work but here goes.
I used the low fructose chocolate recipe from here.
My modifications were:
- substitute dextrose for the regular sugar and add twice as much
(nb the dessicated coconut is 6g sugar/100g which isn't fructose free but not too bad considering)
This chocolate is great if you like it really coconutty and perfect if you don't really like dark chocolate. It doesn't however set very hard so isn't really appropriate for making into hollow eggs.
It did work fine in chocolate moulds so we channelled a northern hemisphere easter and made spring flower chocolates - I particularly liked the daffodils.

Tomorrow we try the egg moulds with dark chocolate. I'll keep you posted.

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