Low Sugar FODMAP friendly Vegan Rice Malt Toffee Recipe
These days I am doing my utmost to limit the amount of refined sugar I have in the kids and my own diet. I have always had a very sweet tooth, and although I don’t crave sugar like I used to, occasionally I still do like a treat, and I have found a satisfying way to indulge with this Low Sugar FODMAP friendly Vegan Rice Malt Toffee Recipe.
I find if I predominately stick to a vegan low FODMAP diet, (due to suffering from fructose intolerance) and I avoid all those organic treats, sweetened with processed with erythritol, agave and xylitol, and any other sweetener ending in “ol”, then i can avoid sending my delicate digestive system into a tailspin.
Here is Australia I like to use Pure Harvest’s Rice Malt Syrup, as I know this company checks its rice products arsenic levels.
You can get as creative as you like with the additions you can add to this vegan toffee recipe. I personally added a mix of crushed almonds, pepitas, sunflower, hemp and chia seeds.
Ingredients – All Organic
1 cup of Pure Harvest Rice Malt Syrup
You will need a small stainless steel saucepan and a glass bowl full of ice water to test if the toffee is ready.
Silicone baking mats spread out, or alternatively baking trays lined with baking paper
Your nuts crushed and ready to go, with your seeds mixed in.
Pour the rice malt syrup into your saucepan and gently bring to the boil, reduce heat so the mixture is on a low gentle boil, not burning. Stir occasionally. After 5 minutes, turn off the heat and drop a teaspoonful of the mixture into the freezing cold bowl of water. Then with your fingers, play with it to see how quickly it sets. If it is still very sticky and squishy once cool, you need to put the toffee on the stove for another 2 minutes.
Keep doing this check every 2 minutes. You want the toffee to set hard in the cold water.
Once you have your rice malt toffee mixture at the right consistency, leave it to cool slightly in the pot while you prepare your baking sheets.
After 5 minutes, pour the toffee out in a thin layer over the silicon baking mats, or baking paper. Then sprinkle your nuts and seeds evenly over the mixture. You don’t want the toffee to be boiling hot when you add in Chia and Hemp Seeds, as you don’t want to alter the Omega 3’s in these seeds.
You can allow it to harden before breaking, or do what i did and when still slightly warm, I rolled pieces up into bite sized toffee nuggets.
Once completely cool, I like to keep my toffee in a glass jar in the fridge.
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There are also plenty of other vegan & vegetarian recipes for you to enjoy here