Sweet Freedom

Sweet Freedom

Tina Michelucci and Deborah Pyner, two foodie friends and innovative cooks were unhappy with all the sugar replacements on offer.  The answer?  They created Sweet Freedom, their own natural fruit based sweetener.

Deborah is gluten intolerant and her husband diabetic, so she had real health reasons to work on a sugar alternative as well as wanting a great taste.

Since she and Tina developed Sweet Freedom back in 2008, this natural syrup has been winning many fans. With 25% fewer calories and a low GI, it gives all the taste and versatility of sugar, with none of the highs and lows.  It’s a real innovation in sweetness and because it’s made only from fruit (just apples, grapes and carob), it’s naturally better for you.

It is also low in fructose: Sweet Freedom has only 23g of fructose per 100g, far lower than sugar at 50g, honey at 40g and agave syrup at 90g.

Sweet Freedom is available in two versions:

SWEET FREEDOM ORIGINAL replaces all white sugar and other sweeteners with its neutral sugar-like taste, perfect for tea and coffee, and to bake in cupcakes and cookies.

SWEET FREEDOM DARK is richer in taste and replaces all brown sugar, honey, golden syrup and maple syrup, ideal to drizzle on pancakes, squeeze into porridge, blitz into a smoothie and even glaze your roast.

There are many ways to enjoy the delicious taste of Sweet Freedom and here are a couple of recipe ideas courtesy of Joy Skipper, Masterchef semi finalist and food stylist for you to try.

Chocolate Cupcakes - Makes 12

1/2 tsp gluten-free baking powder
25g cocoa powder
100g ground almonds
50g olive oil or cold pressed rapeseed oil
3 medium free range eggs

Icing (optional)
125g low fat cream cheese
1 tbsp cocoa powder
Fresh fruit to decorate such as raspberries or strawberries

Preheat the oven to 170°C/325°F/Gas mark 3.  Place 12 medium sized paper cases into a bun tin.
Sift the baking powder and cocoa into a large bowl.
Add the almonds and mix well.
In another bowl, whisk together the oil, SWEET FREEDOM Dark and eggs.
Pour the wet ingredients into the dry and stir together until completely combined.
Spoon the mixture into the paper cases, about halfway up each one.
Bake for 20 minutes.  Remove from the oven and place on a cooling rack and leave to cool.
In a small bowl, beat together the icing ingredients then spoon a little onto each cake.
Decorate with fresh fruit.

Pork & Pineapple stir fry with pak choi
Thin slices of pork are stir fried with spring onions and fresh pineapple, tossed in a sweet sticky sauce made with Sweet Freedom natural syrup, served with garlicky pak choi to make a quick and healthy meal.

Serves 2

250g Pork Fillet
150g Fresh Pineapple, cut into small chunks
100g Spring Onions, cut into small pieces on the diagonal
¼ Tsp Sichuan Peppercorns, lightly crushed
1 Tbsp Rapeseed Oil

½ Tsp Cornflour
1 Tbsp Dark Soy Sauce
1 Tbsp Lemon Juice
2 Tbsp Rice Wine or Gin
10g Root Ginger, finely grated
200g Pak Choi
1 Tbsp Rapeseed Oil
2 Cloves of Garlic, crushed
3 Tbsp Water

Red Chilli, a few thin slices cut in half

First of all make the marinade for the pork.  Mix the cornflour and soy sauce then add the remaining ingredients.  Cut the pork into thin slices and toss it in the marinade making sure that it is well coated.  Leave to marinate for 10-15 minutes.

While the pork is marinating, cut the pak choi into quarters lengthways and wash in cold water. Heat the wok, add the oil then add the pak choi quarters and crushed garlic.  Cook for a few seconds, turning the pak choi every now and again.  Add the water to the wok and then cover with a lid or piece of tin foil, turn the heat down and cook until the stems are tender. When it is cooked, take off the lid, add the chilli and cook until the water has evaporated.  Spoon into a dish and keep warm while you cook the pork.

Turn the heat up and when the wok is hot add another tablespoon of oil, then add the pork and Sichuan peppercorns.  Don't add the marinade just yet.  Quickly stir fry until the pork is just cooked and then add the pineapple and spring onions, stir fry for a couple more minutes before adding the rest of the marinade.  Cook until the sauce thickens.

Divide the pork and the pak choi between two bowls and serve.

Poppy Watt 


Women Talking would like to offer you the chance to experience Sweet Freedom for yourself, if you would like to win four bottles of Sweet Freedom Original and four bottles of Sweet Freedom Dark just enter our competition by answering the following question:

Where can you buy Sweet Freedom? 

For help click here.  

Send your answers to competitions@womentalking.co.uk ensuring you place the word Sweet Freedom in the subject header and also include your unique Women Talking username with the submission.

This competition is only open to Women Talking subscribers and any entry without a valid username will not be accepted.

This competition has now closed.