Enjoying Sweet Sugar-Free and Dairy-Free Recipes with Susta

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SUSTA Oatmeal As many of you have discovered, milk can hide in some very different places, and milk derivatives are used to make a myriad of products, including sweeteners. But, we were recently introduced to a sweetener that is not only dairy-free, but that is also touted to "aid in digestion." SUSTA is a newbie on the market that is fructose-based, but that also contains prebiotics (soluble fiber) along with probiotics (special beneficial bacteria that is released in your digestive tract).  

Though I am not much of a sweetener guru myself, Sarena of The Non-Dairy Queen is, so she gave it a go for us … "I was pleasantly surprised when I put this little packet in my morning cup of coffee. It smelled sweet, like fruit, and had no strange aftertaste. It really is tasty! So, a sweetener, with only 5 calories and is made from real natural ingrediants? Sounds great to me!" Moving beyond coffee, Sarena also trialed the SUSTA in her morning oatmeal, "I don't usually do "sweet" oatmeal, so this was the real test for me. I loved it. It added a nice sweetness without taking over the flavor." See Sarena's full product review for more details and for a SUSTA cupcake recipe that she created. 

In addition to Sarena's recipe, the people at NXT Nutritionals (the makers of SUSTA), sent over three sugar-free recipes for us to share with you …

BLUEBERRY MUFFINS

1-3/4 cups sifted all purpose flour
3 teaspoons SUSTA Natural Sweetener
2-1/2 teaspoons baking powder
3/4 teaspoon salt
1 well beaten egg
3/4 cup plain, vanilla, or unsweetened milk alternative (almond, rice, soy … your choice)
1/3 cup salad oil
1 cup drained blueberries (canned or frozen)

Sift all dry ingredients into mixing bowl; add the egg, milk, and oil, mix well until there are no lumps.
Add the drained blueberries and stir gently. Fill 12 greased muffin pans 2/3 full. Bake at 400 degrees for
about 25 minutes.

 

PERFECT CORN BREAD

1 cup sifted all purpose flour
2 teaspoons SUSTA Natural Sweetener
4 teaspoons baking powder
3/4 teaspoon salt
1 cup yellow cornmeal
2 eggs
1 cup plain or unsweetened rice or soymilk
1/4 cup cooking oil

In a medium size mixing bowl, add sifted flour with sugar and baking powder; stir in cornmeal. Add eggs, milk, and oil. Beat with an electric mixer until smooth. Pour into a greased 9x9x 2 inch baking pan. Bake at 425 degrees for 12-15 minutes. Cut into squares before serving.

 

TERIYAKI MARINADE

1/3 cup Soy Sauce [or wheat-free tamari for gluten-free]4 teaspoons SUSTA Natural Sweetener
1 teaspoon granulated garlic
1/2 teaspoon fresh grated ginger

Add all the above ingredients to a microwave safe bowl or pint jar, microwave at high heat for 40 seconds.  Pour marinade over fish, steaks, ribs, or chicken. For chicken marinade for 1-2 hours before grilling for best results. 

 

See the SUSTA Nutritional Information for more specifics on the ingredients and nutritionals.

For more recipes and information on SUSTA, see the NXT Nutritionals website

About Author

Alisa is the founder of GoDairyFree.org, Senior Editor for Allergic Living magazine, and author of the best-selling dairy-free book, Go Dairy Free: The Guide and Cookbook for Milk Allergies, Lactose Intolerance, and Casein-Free Living. Alisa is also a professional recipe creator and product ambassador for the natural food industry.

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