- 250g self-raising flour
- 150g rolled oats
- 100g shredded coconut
- 300g Fit No-sugar
- 1 tsp baking powder
- ½ tsp baking soda
- 110g light butter
- 1 tsp baking soda
- 70g rice malt syrup
- 120g brown butter biscuit ice cream, melted at room temperature
- 16 tsp biscoff spread
- Preheat oven to 180C
- Spoon 16 tsp of biscoff spread onto a baking sheet and freeze for at least 60min
- In a food mixer, flour, rolled oats, shredded coconut and fit no-sugar until well combined
- Add remaining ingredients and mix until a dough forms
- Work quickly to wrap cookie dough around frozen biscoff spread (ensure edges are concealed or the cookies will ooze out)
- 120g applesauce
- 250g Fit no-sugar
- 90g light butter
- 100g apple crumble white chocolate @fitlato, melted at room temperature
- 2 eggs
- 250g flour
- 1/2 tsp baking soda
- 1 tsp baking powder
- 150g stewed/canned apples
- 80g white chocolate, melted
- Preheat oven to 170C
- In a food mixer, mix applesauce, Fit No-sugar, butter, apple crumble white chocolate @fitlato and eggs until well combined
- Add flour, baking powder and baking soda and mix until a smooth batter foams
- Add apples and gently fold in
- Spread batter into a loaf tin
- Bake for 60-70min with foil covering tin to avoid burning
- Allow to cool completely before drizzling with melted chocolate and slicing
- 90g light butter
- 40g egg white
- 80g almond milk
- 80g caramel cookie fitlato, melted at room temperature
- 180g plain flour
- 200g fit no-sugar
- 2 tsp baking powder
- ½ tsp baking soda
- 50 golden syrup + 20 water
- Preheat oven to 180C
- In a mixer, combine butter, egg whites, almond milk and fitlato until smooth
- Add flour, sugar, baking soda and baking powder and mix until smooth
- Spoon batter into 3 greased ramkins
- In a separate bowl, combine golden syrup and water until smooth
- Gently pour syrup over batter in ramkins
- Bake for 20 min or until golden brown. Enjoy whilst hot with fitlato
- 1 x 42 g sachet of Sam's Pantry Porridge sachets
- 23g Simply Eggs, Egg whites
- 10g Flora Light Spread
- 150g Brancourts Cottage Cheese
- 150g Cream Cheese ( Philly Light)
- 50g Fitlato no-sugar blend
- 50g Pineapple Clumps Fit-lato
- Blend together butter, porridge sachet and egg whites ( bake 180 deg for 20mins)
- Blend together cottage cheese, cream cheese, fit no-sugar, and pineapple clumps Fit-lato.
- Pour into cupcake molds ( bake for 40 mins 80deg)
139 cals 6.7C, 8.7F, 6.9
Chocolate Peanut Butter Cake
- 2 x 340g Coles Chocolate Cake Mix
- 160g Coles table spread, melted
- 160g egg whites (or 3 eggs)
- 400g Fitlato flavour of choice, melted
- 60g Coles cocoa powder
- 100g hot water
- 100g Coles smooth peanut butter
- 100g Coles table spread (or butter)
- 20g almond milk
- 10g coconut oil, melted
- 220g Coles icing sugar
- Pre-heat oven to 170C
- In an electric mixer, beat eggs, table spread and melted @fitlato ice cream until smooth
- Add cake mixes and cocoa powder
- Mix on medium high speed for 2-3 min until well combined
- Add hot water slowly and mix on medium speed for 1-2 min until well combined
- Pour into 2 lined 20cm cake tins and bake for ~45min
- Allow to cakes to cool in tins for 10-15 min before removing from tin and allowing to cool completely on cooling rack
- To make icing, beat in electric mixer butter and peanut butter until light and fluffy
- Add coconut oil and almond milk and beat until smooth
- Gradually add in icing sugar and beat until smooth. Scrape sides of mixer as necessary
- Generously apply icing between cake layers and on top of cake
- To store, keep in a cool place in an air tight container or in the fridge
This is probably the BEST macro FUDGE recipe you will find..
- 250 mL water
- 150g Cocoa butter ( you can use coconut oil however you will taste it)
- 75g polydextrose
- 75g Fit No Sugar
- 250g Hazelnut Butter
- 175g Botanika Blends Cacao Hazelnut Vegan Protein Powder
- 2g Salt
- 1g vanilla
- Heat over medium heat water, fit no sugar, cocoa butter and polydextrose
- When fully dissolved and homogenous remove from heat
- In a mixer ( e.g. kenwood, kitchen aid, us the folding tool and fold in the protein powder, and hazelnut butter, salt and vanilla.
- Remove mixture and pour into lined pan, silicon molds and put in the fridge or freezer to set.
- Best enjoyed at room temperature.
During product development of @fitlato we aimed to create a great tasting product but we also wanted to create a product that ethically matched our personalities. After researching all the sugar replacements on the market they not only had to be derived from nature we also looked for ones that had additional benefits.
Xyltiol has been shown to prevent dental caries with regular consumption in addition it is also approved by the American Diabetes Association as a suitable sugar substitutes for diabetics. Xylitol has been heavily researched for its role in prevention of dental cavities. Naturally occurring in fruits, vegetables and berries it is artificially manufactured from xylan-rich plant materials such as birch and beechwood. Xylitol has been accepted as a natural sweetener approved by the US Food and Drug Administration and the American Academy of Paediatric Dentistry.
Xylitol inhibits the growth of the bacteria that causes dental cavities. It does this because these bacteria (Steptococcus Mutans) cannot utilise xylitol to grow. Over time with xylitol use, the quality of the bacteria in the mouth changes and fewer and fewer decay-causing bacteria survive on tooth surfaces. Less plaque forms and the level of acids attacking the tooth surface is lowered. Decay-producing bacteria (Streptococcus Mutans (SM)) is also passed from mothers to their newborn children. Reducing the overall bacterial load in mothers therefore reduces bacterial transmission resulting in fewer cavities for the child.
These were some of the most heavily researched benefits we found when selecting xylitol as one of our sugar substitutes for @fitlato during product development. In addition to these widely researched benefits in preventing/ reducing dental caries xylitol has also been approved by the American Diabetes Association as a suitable sugar substitute. Xylitol has a lower glycemic index that sugar (100 vs 7 ) which attributes to a large reduction in insulin spike vs sugar and xylitol also has fewer calories.
The final tick of approval was the taste test!! Well xylitol trumps all other sugar substitutes on this front. Research has indicated that the sweetness level, mouth feel and taste of xylitol was the most like sugar. We here @fitlato totally agree with this.
If you are like us and #Sugar is hindering the progress in your weight loss #goals than this is a #GameChanger. During the product development of @fitlato Indi and Jane trailed and tested nearly every polyol on the market. Polyols are a group of sugar alcohols all with varying sweetness and caloric contribution mostly derived from nature. During development we read what others had done, what other were using, and talked about what we thought we could improve. In addition we also had many meetings with food scientists and nutritionists to find the best from around the world, combining them to create the taste explosion that is fit-lato, using only natural polyols making it #Naturallysweet.
The polyols sometimes get a bad wrap for aggravating the gut which they can. However they also carry a large number of health benefits ( e.g. don't spike insulin, fight dental caries, are lower in calories, improve gut motility). The other crucial factor in the development of our product was to ensure we meet the nutritional goals, while managing the negative polyol effects yet have the best taste and texture possible.
After all our research we settled on a combination erythritol, xylitol, vegetable glycerol and natural stevia leaf. We use erythritol in the largest amount as it has the least effect on gut irritation ( also in @remedydrinks kombucha ) and is the lowest in calories 0.2kcal/g , followed by xylitol 3kcal/g then only the tiniest amount of stevia 0kcal/g as it is disgusting any higher than like 0.25g /kg. We had to add vegetable glycerol after long debate because it is the has the highest antifreeze (it works really well as a humiticant and powerful antifreeze) , a drop helped to improve texture and provide a warming affect in the pallet ( as the other polyols can have a cooling effect).
The combination and at the recommended serving size was all taken into strong scrutiny when formulating @fitlato and making the nutritional panel.We also had 2 choices for suitable fibres/ fillers. All gelato or icecream needs a filler, otherwise it will just be a hard icy mess which you cannot scoop or enjoy ( let's face it what's the point if not enjoyable). After conflicting evidence from 2 of the largest food technology companies in the world we settled on polydextrose over inulin (stated on some labels as prebiotic fibre). Both companies were stating their product had the lowest incidence of laxative effects however during testing both we found polydextrose had the least ( please do not take this as gospel as it was not a clinical trial, just our observation).
Finally our best find was our fit-flax. Our fit-flax is flaxseed membrane which enabled us to remove all gums, no xanthan gum, guar gum, locust bean, carrageenan. The best part is that is is so powerful the dosage is so small, it's all natural and vegan. So over the past year we have been testing, week in week out, asking our customers for feedback. Talking to the best in the food industry to get a product on the shelf we can be truly proud of. We are in the process of packaging our no-sugar blend and our fit-flax as we have been able to transfer the use of these products into the kitchen and my baked goods are coming out amazingly. If you love sugar free, naturally sweet baking we can help you.
This black bean mud cake is the fudgiest, most delicious indulgent tasting yet #guiltfree treat. Best enjoyed with a scoop of Fit-lato.
Macro Mud Cake
- 1 can of black beans juices and all
- 100g of apple puree ( https://spc.com.au/product/spc-apple-puree-4-x-120g/ )
- 120g of Egg whites
- 80g Botanika Blends Cake Batter Protein ( https://botanikablends.com.au/ )
- 75g Fit-lato No-Sugar Blend
- 50g Cocoa powder
- 5g Baking Soda
- 5g Baking Powder
- 50g Kirkland Dark Chocolate Chips
- Blend all the wet ingredients
- Add them to the dry ingredients
- Put into a loaf tin
- Bake for 45 - 50 minutes (until you can pull a skewer out without batter sticking)
This is the best #ketofriendly #macrofriendly fudge you will ever try. This recipe was developed from Ciao Gelato Nundah, the home of Fit-lato. There will be many more flavours to come however this is an amazing starting point.
- 30g Polydextrose (you can swap it for inulin however the carbohydrate and calories will increase)
- 30g Fit No-Sugar Blend
- 100mL Water
- 60g Cocoa Butter ( you can swap this for coconut oil, I use Cacao Barry Brand https://www.cacao-barry.com/en-OC )
- 100g Crunchy Peanut Butter ( I use https://mayvers.com.au/ )
- 70g defatted peanut butter ( I imported some from the USA but I recommend https://botanikablends.com.au/ )
- 2g Maldon Sea Salt https://www.maldonsalt.co.uk/
- Add the polydextrose water, fit no-sugar and cocoa butter to a saucepan and heat until all fit no-sugar is dissolved and cocoa butter is melted
- Add to the peanut butter, peanut flour and salt ( We use a Kenwood for this process). Mix until homogeneous
- If impatient set in FREEZER, the fridge is to slow ;)
22g slabs 83 calories
- 6g FAT
- 3g PROTEIN
- 2g CARBS