A Friday giveaway! 15 sweet Pure Harvest hampers
Anyone who’s been on this blog for a bit knows I advocate using rice malt syrup as a sweetener in many of my sugar-free recipes. I use Pure Harvest, which is available in most health food stores and some supermarkets. Not tried it? Well…today’s your lucky Friday. Pure Harvest are giving away:
15 x rice malt syrup hampers valued at $40 each
chocolate peanut butter hot cocoa,
photography by Marija Ivkovic
The fifteen hampers will each include:
- three jars of rice malt syrup
- almond milk
- oat milk
- rice milk
- soy milk
- sesame rice cake thins
- linseed and sesame corn cake thins
Once stocked up, you’ll be able to make up one of my favourite I Quit Sugar Cookbook recipes – like this lush chocolate peanut butter hot cocoa above, which just screams Cosy Night In On the Couch.
A few quick things you should probably know about Pure Harvest: it’s an Australian company; it makes and sells organic and natural foods; and it makes the most readily available rice malt syrup in the country.
A few quick thing you should probably know about rice malt syrup:
- It’s one of three safe sweeteners I use.
- it’s made by culturing organic brown rice with enzymes to break down the starches, and is then cooked down to syrup.
- You can use it instead of sugar or honey in recipes, roughly in a 1:1 ratio (eg 1 cup for 1 cup)
To be in the running for this giveaway, simply:
- sign up for the Pure Harvest newsletter here
- make one of the rice malt syrup or almond milk recipes from my I Quit Sugar Cookbook and post your finished product as a comment below, or on my I Quit Sugar facebook page. We’d love to see a great picture, too (I’ll insta-share it!). Or, if you feel so inclined, share an original recipe of your own!
- This giveaway is only valid in Australia.
- Closes on Wednesday August 1, at 5pm
PS If you don’t win, or just want to buy your own gear to make yourself a cup of the good stuff above, you can get hold of all the info on rice malt syrup or almond milk by clicking on these links.
PPS And if you’re after the I Quit Sugar Cookbook, simply click on the button below.
Thanks Sarah, I signed up for their newletter.
Michelle.
[Reply]
What a pleasant start to a Friday morning! Healthy-delicious-sugar-free goodies!
[Reply]
I have signed up for the newsletter!
My fav recipe so far using the rice malt syrup is the coco-nutty granola ! so yum!
Thanks Sarah
[Reply]
I love Pure Harvest. They are one of the few milk alternatives that don’t have sugar in the ingredients.
[Reply]
Pumpkin, coconut flour and walnut muffins! I also use a little in the nutballs instead of nativa… We go through so much rice malt syrup its ridiculous… on toast, in porridge, with avocado (anything goes..)
Thanks Sarah, I’ve signed up for the newsletter
[Reply]
Hi Sarah,
Signed up!
I love the sugar free nutella recipe with rice malt syrup. I honestly could not count how many times I have made it now, I always have a jar in the fridge. Sometimes I will use hazelnut meal instead of oven roasting whole hazelnuts if I don’t have time to shell them.
[Reply]
Hi Sarah, have signed up! I love the rice malt syrup – have it on my porridge every morning… Also love it in your almond butter bark – I play around with that recipe a bit, sometimes use other nut butters or add some organic cocoa to make a super yummy chocolates treat
[Reply]
signed up : )
looking forward to trying the syrup – think the hot cocoa will be the first thing i try from the cookbook
[Reply]
All signed up for the Pure Harvest Newsletter! My pick is the indulgent almond butter bark – posting a pic in the IQS Facebook page now
[Reply]
Hi Sarah….
Yes I’m another fan of rice malt syrup…. I have been using it in all my baking over the last few months….and love it.
I have been sharing my sugar free journey on my blog….http://mardiwinen.blogspot.com.au/search/label/Healthy%20kitchen
and I’ve been delighted to have so many friends and blog readers joining with me on this journey as well.
One of my recent yummy successes was this orange carrot cake…. where I swapped the suggested sweetener to the rice malt syrup…. making it a delicious easy sugar free delight. (I have since made it again and suggest adding some extra stevia to make it a little sweeter unless your oranges are particularly sweet)
http://mardiwinen.blogspot.com.au/2012/06/in-kitchen-last-week-and-sugar-free.html
Thanks for the opportunity to win a hamper…
Mardi x
[Reply]
Love the candied pecans (and every other nut) Am looking to make some Home-made presents for the first time and this is one of the ones I’ll be using. Many thanks for your ideas!
[Reply]
I love this stuff and actually prefer it now! Have signed up for the newsletter. My fave recipe is one I made while doing my IQS journey – carrot cake cupcakes with cream cheese frosting. YUM. Posted a pic on your FB page
[Reply]
signed up and love this syrup ! use it constantly in your almond bark ( which i always have a small little bowl sitting in my freezer for those after dinner moments !) . Have also used it in your choc raspberry slice (also currently sitting in my freezer) , have made hot cocoa with it as well as your granola. I buy a jar of this good thing every time i’m at the supermarket or health food store and am so glad i’ve been introduced to it ! A pantry staple !
[Reply]
Hi Sarah,
I made your Sugar Free, Grain Free Cheesecake for my husband’s birthday using Pure Harvest Rice Malt Syrup.
It was absolutely delicious! Everyone else also commented on how nice it was.
I’ve attached a photo on your I Quit Sugar Facebook page to share.
My other favourites from your cookbook are the coco-nutty granola and the almond bark.
[Reply]
Hi Sarah
I have used the rice malt syrup in your Rhubarb Macaroon slice & Lime Pound Cake. Both divinely delicious and definitely satisfy the desire for something sweet. My family have been enjoying all the sugar free recipes from the I Quit Sugar cookbook.
I signed up for the Pure Harvest newsletter.
[Reply]
Hi Sarah
I signed up to the pure harvest mailing list. I absolutely love their products.
I made my own sweet chilli sauce with the rice malt syrup, fresh chilli and included fresh lime. It is perfect over meat/chicken/tofu and super yummy with roast veg and quinoa.
Another one of my favourites is adding the rice malt syrup and cocoa to the malt free soy milk, oat milk or rice milk.
I would love to win the hamper
[Reply]
i signed up too – i buy their Almond milk all the time!!!
[Reply]
Hi, I purchased the ebook 3 weeks ago and have down loaded it several times in an attempt to print of receipes. I have already written to you adivsing that the printing widget page doesn’t load correctly and therefore receipes cannot be printed – can you PLEASE provide me with some infromation how i can print reciepes. At the moment I feel like I’ve been scammed. Invoice ID is 2cwydumuuujkgoboyyep5pfw8ww04g444kc0004.
[Reply]
July 27th, 2012 at 12:30 pm
Hi Anna,
Have you emailed info@sarahwilson.com.au ? I can help you there!
Jo
[Reply]
Signed up for the Pure Harvest newsletter.
I use rice malt syrup in your almond bark recipe – which my 2 year old son loves to eat as a snack! I also use it to make honey joys fructose free – yum.
Thanks for all your wonderful recipes & ideas :0)
[Reply]
Yum! I love this stuff. I signed up and posted on Facebook too.
Fingers crossed!
[Reply]
I love rice malt syrup, I use it in everything. I made your nutella for the second time last night, love it! Have also made your nut butter bark and raspberry ripe.
I have made some great sugar free coconut macaroons and chocolate brownies using rice malt syrup, it is my preferred sweetener these days. I have also signed up the newsletter
Thanks
[Reply]
Thanks, Sarah. I used Pure Harvest rice malt syrup this morning – I made the delightful Rhubarb Macaroon slice (but took your advice and used frozen berries instead). It’s beautiful. I’ve signed up for the newsetter and will post my finished product (which is going very quickly!) on the IQS facebook page.
Ta,
Sarah M
[Reply]
Rice Malt Syrup – should this only be used after the 8 week quitting sugar phase as it is outside the 3-6g sugar/100g? Currently I am doing the complete sugar ban so I would imagine that during this phase you cannot use the rice malt syrup at all, confirmation on these would be appreciated.
However if i can use it, it would be a great addition to my Roasted Sweet Potato Muffins that i have been experimenting with of late.
Cheers
Leisha
[Reply]
Hello,
I absolutely relish using rice syrup to make your almond bark! my boyfriend was so surprised that i was able to give him a treat he loved on my new sugar free diet.
I’ve signed up to the newsletter!
love reading your travel updates!!
[Reply]
Excited about getting this. I didn’t even know it existed. I’ve signed up to the newsletter and look forward to receiving information on these products.
Can’t wait to try these all.
Thank you Sarah for bringing this into my life xx
[Reply]
I have signef up for the newsletter. I love your almond butter bark!
[Reply]
i signed up, i love pure harvest! yum!
[Reply]
Hi Sarah,
Signed up!
Loving all the alternatives I’m being introduced to via your blog and recipe book. Rice malt syrup has now become a staple! My ten month old son is allergic to lactose & soy. He is also intolerant to glucose. My husbsnd & i dont have any allergies & we were reluctant to begin a norm of making separate meals. I had to research & find alternatives that we can all enjoy as a family. Very hard as my husband is a “plain eater”. Just wanted to say thankyou. Your recipes are tasty, nutritious & fuss free. However I hold you responsible for my chick bomb addiction!!!!
Looking forward to the next cookbook.
Brianna xx
[Reply]
Hi Sarah,
I have signed up when does the comp close?
cheers
[Reply]
I am getting thru the recipes one by one, cooked 3 things today ! and only just bought it, stuffed up thou as my health food shop doesnt stock Rice Malt syrup only Barley Malt Syrup, and i used that in my cheesecake today, also could only find salted pistachio nuts and forgot to wash them (OOPS) so now i have a salty barley cheesecake
I’m dying for some sweet chocolate, but 2 weeks in and I’m sticking to NO SUGAR
thanks for your Help and the blog
[Reply]
Almond Chia pudding. It is my everyday go to recipe. With two small children I have found it to be a lifesaver in the mornings or as a snack mid morning as it is ready to go. When I run short on Almond Milk I top up with regular milk, and I mix up the berries. I love any recipe that is flexible. Today I made it up with frozen blueberries. Last week it was with raspberries. We also use the rice malt syrup a lot in our house. I have substituted it for honey in my sons food, especially his homemade muesli bars and on porridge.
[Reply]
July 27th, 2012 at 11:14 pm
Sorry, that should be Cashewy Chia puddings. I have made using Almond milk also. Todays version is Cashew.
[Reply]
I love love love using rice malt syrup, I am on the low fodmap diet for IBS and using this in cooking or as honey is perfect for the kids and I.
[Reply]
I swapped the honey out for Rice Malt Syrup in my Burnt Butter Banana Muffins – Lovely! I’m finding it the perfect replacement
[Reply]
Hi Sarah
I just signed up for the newsletter and am about to download your book.
Thanks
[Reply]
I have made the almond butter bark also, love that it is a recipe we can ‘play’ with too. I’ve also subbed the rice malt syrup for honey in a couple of other healthy recipes which worked really well.
Off to sign up to newsletter now, thanks for the comp.
[Reply]
Hi Sarah, what are the other 2 safe sweeteners you use? Thanks! Sam
[Reply]
The hot choc peanut butter cocao was one of the first recipies I made. Insane! Who says quitting sugar is hard with treats like that!!
[Reply]
Thanks Sarah, this would be a welcome win!!! I have signed up to newsletter.
[Reply]
Yay I LOVE PureHarvest! I like them as they are (mostly) certified organic, I can store them in my cupboard until I am ready to open, so many to choose from and they taste delicious! I have only just discovered your ebook and reciepes Sarah and are LOVING them! Have been informing all my friends to get onboard. I only read this comp today, but I made the Chia Pudding on the weekend, which I shared on fb with my friends. So I’ll add a picture on your page. Thank you for all your fantastic knowledge and tips! Much appreciated!
[Reply]
I made the Avocado & coconut popsicles for the kids on the weekend using Pure Harvest rice malt syrup, they loved them. I have been using Pure Harvest oat milk for years now and the kids just love it, especially in their smoothies. YUMMY! I will post a picture of the kids eating their delicious ice blocks.
[Reply]
I made the Cashewy chia puddings this weekend, used almond milk instead of cashew. Like the texture but a bit bland, might add a squeeze of lemon next time. About to post a photo! I am amazed at how little I am missing sweet stuff and how intense other flavours are now, even though I have not totally given up wine and dark chocolate, or fruit.
[Reply]
Hi Sarah,
I’ve broached the IQS program with my husband (I’m super keen but can see it will be a lot easier if we’re both eating the same). His first words were – ‘That means no beer!’ I’ve tried finding some info out there on sugar content in beer – Coopers has a nutritional info chart here http://www.coopers.com.au/media/38310/nutrition%20fact%20sheet_with_clear.pdf but I can’t work out how to translate the kj into sugar grams?
Can you let me know if it’s on the good list or bad list?
[Reply]
I just posted a picture and joined the mailing list!
[Reply]
Wow cool new blog… I’ll share a cool recipe for everyone…
Sweet Rice Cubes with raspberries in custard – 5 mins, done!
Cook some jasmine rice or reheat some left over dinner rice….
add table spoon of Rice Malt per 100g rice thereabouts.., I use Pure Harvest Rice Malt
stir and take the steam off the rice, let cool or throw in the fridge. Once cool it’s sticky.
Take your Rice Cube, what! you’ve not got one!!!! http://www.ricecube.net get one! Australian Made too….
spoon in the sticky rice, drop in a few raspberries and press… pour some custard into a bowl and place your sweet raspberry cubes in for awesome presentation. Hey presto!
[Reply]
Sorry but I only posted my entry this morning (tech difficulties!) hope it’s not too late.
[Reply]
I made the kids choc chips muffins yesterday – using dark chocolate, almond meal and rice malt syrup. I usually use honey but have been inspired by the I Quit Sugar Cookbook to use rice malt syrup instead. The kids absolutely loved them (and so did I)!!!
[Reply]
test
[Reply]
Sugar free in the U.S. and having a hard time finding Rice Malt Syrup. I can only find Brown Rice Syrup. Are they interchangeable?
[Reply]
Could somebody please help with this Pure Harvest rice malt syrup? I’ve bought the product and very keen to use it, but I don’t understand a few things! How is it a safe substitute for sugar, when the label says it has 47g sugar per 100g? What about the 3-6g sugar per 100g rule? The Pure Harvest website also says the rice malt syrup sugar content is 45% maltose and 3% glucose. Is this ok? What sugars make up the remaining percentage? Is this ok too? I’m so confused. Any help much appreciated! I want to start cooking! Thanks all
[Reply]
The website says fructose free! Relieved! But is this product ok still? Such an excessive maltose content… So much sugar per 100g! This is what concerns me! Please help! Cheers
[Reply]
Emma- excellent question I have been wondering this myself, very confusing!
[Reply]
Dara- I couldn’t find the right stuff either in the beginning, and used what u have, it ruined my cheesecake
[Reply]