Gina
1/2/2024 10:31:08 AM
5 mins read
Sweet Freedom, the brand known for their award-winning vegan syrups and spreads, is set to add some sweetness to Veganuary with their versatile range of plant-based delights. Their exceptional lineup of products stands out for being entirely plant-based and all natural. From indulgent syrups to heavenly spreads, each item is carefully crafted to provide a guilt-free treat for every palate.
Sweet Freedom maintain a no nasties policy, ensuring that each bottle and jar contains only natural ingredients. Their entire product range is sweetened only with fruit – carob & apple (and grape in their FRUIT SYRUP).
Reasons to choose Sweet Freedom:
Excellent when drizzled over oats, yoghurt, stirred into drinks and in home baking
No refined sugar or artificial sweeteners
All natural ingredients – the sweetness comes from fruit (apple and carob)
Made without allergens
No palm oil
Only uses Fairtrade cocoa
Vegan friendly
Low calorie indulgence – only 13 calories per teaspoon
Lots of delicious recipes on the Sweet Freedom website, but read on for a few…
Honeee pancakes
Makes up to 10 pancakes, serves 2-3
Ingredients
120g wholewheat flour
240g unsweetened dairy free milk of choice
1 tbsp baking powder
1 tbsp Sweet Freedom VEGAN HONEEE
oil for cooking
Toppings: your favourite fresh fruit, vegan butter and Sweet Freedom VEGAN HONEEE.
To make:
Add the flour and baking powder to a large bowl and whisk to combine.
Add the milk and VEGAN HONEEE, mix until just combined, don’t overmix.
Heat a pan with splash / spray of oil over medium heat, once hot, ladle your batter to make pancakes approx. 4 inches round.
Sweet potato pie porridge
Serves 2
Ingredients:
90g rolled oats
420ml water
3 tbsp sweet potato purée*
30g Sweet Freedom FRUIT SYRUP
50ml dairy free milk
Sweet Freedom CINNAMON SYRUP
To make:
Bring water to a boil in a small saucepan.
Once boiling add your oats and reduce heat to medium. Continue cooking until the oats have absorbed most of the water.
Once your oats are just about done cooking, stir in sweet potato purée, FRUIT SYRUP and milk.
Divide oats between two serving bowls and top with pecans, pumpkin seeds and a drizzle of CINNAMON SYRUP.
*Next time you have the oven on, roast a large sweet potato until soft. Once cooled, peel the potato and place the flesh in a food processor. Blend until smooth.
