Before I get in to the recipe I’ll explain a bit more about SugaVida. It’s essentially an alternative to traditional sugar and also goes by the name of Palmyra Jaggery which is a crystallised, unrefined nectar. Because it has a low GI it is suitable for diabetics and can be used in place of sugar in hot drinks, baking and cooking. It’s also packed with other nutritional benefits- one teaspoon of SugaVida contains 36% of the RDA of vitamin B12 (in fact, SugaVida is the only plant-based source of B12 which is great news for veggies and vegans), 210% of the RDA of vitamin B6 and a whopping 500% of vitamin B1. What’s more, SugaVida is organic, ethically sourced and sustainable for the communities who farm it!
100g Jim Jams chocolate hazelnut spread
100g unsalted butter, softened
250g Self raising flour
You will need also need a baking tray lined with baking parchment
Heat the oven to 180c, 160c fan. Gas 4.
Place the chocolate hazelnut spread, butter and SugaVida n a mixing bowl and beat well until smooth (an electric whisk helps).
Beat in the egg then beat in the flour to make a stiff dough.
Shape the dough into large walnut sized balls and place on a baking tray spaced a little apart. Flatten with a fork and bake for 15 mins until golden. allow to cool and store in a cake tin- they keep well, if you can resist them!
SugaVida is available at major retailers now with an RRP of £6.49 for 250g. Yep, it’s pricey but if you’re baking for an occasional treat for someone who would otherwise miss out, or are planning on using it just to sweeten hot drinks then it’s not too bad.
Let me know any diabetes friendly baking recipes you may have in the comments, I know they’ll be appreciated!