Trehalose sugar could be one of the most significant breakthroughs for years.
This exciting product has many benefits that we know about and many that we are finding as we go forward. Please help us to help others by sharing your experiences - good and not so good. Together we learn and are better able to help people with their health goals.
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Recipe - Trehalose Lemonade
This is so simple I love it.
Take 1/2 litre of filtered cool water.
Take the juice of 1/2 lemon and squeeze into the water.
Add 2 teaspoons of Trehalose to taste - more or less is OK
It is safe to make and leave in the fridge or to drink right away.
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These terms and conditions are written in such a way to enable you to understand them without needing a degree in commercial law.
We will supply the goods purchased in the best condition possible. Where you are not happy with the condition of the product please contact us on 0800 695 0990 and we will do our utmost to rectify the situation to your satisfaction.
When an order is placed we will endeavour to ship out your order within 24 hours. If placed at the weekend we will ship Monday.
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We always appreciate feedback and welcome you to talk with us and tell us what you like and conversely what you don't like. We only ask that you treat our staff as real people with real feelings and we promise to do the same.
Where we are unable to fulfil an order in a timely fashion for whatever reason we will contact you to keep you informed.
Our over riding aim is to meet or exceed your expectations and to communicate with you freely and without legal jargon.
Here is a great recipe for Trehalose Almond Macaroons
Preheat the oven to 180 Degrees C (350 Degrees F) or Gas mark 4. Line 2 or 3 baking trays with rice paper.
Put 3 egg whites in a clean, grease free bowl. Whisk until stiff but not dry. Gently fold in 9 oz of trehalose sugar, 6 Oz ground almonds and a few drops of almond essence.
Spoon the mixture into a piping bag with a 1cm nozzle. Pipe small rounds onto the baking sheets spacing well apart Top with halved almonds. If you don't have a piping bag or prefer a more rustic look then use a teaspoon to spoon mixture onto the paper. If the mixture is too dry just add a little water.
Bake for 20-30 minutes until lightly browned. Leave to cool on the baking sheets.
Remove the cool Macaroons and tear of the excess rice paper.
The nice thing about these macaroons is that they stay crunchy on the outside and soft and chewy on the inside and they don't raise your blood sugar levels the same way that normal macaroons would due to the trehalose.
Ingredients
225g butter
100 g 70% cocoa dark chocolate
20g milk chocolate
400g Trehalose
2 medium eggs
120g plain flour
5ml vanilla extract
pinch of salt
Preparation
Preheat the oven to 160 C. Grease a small baking tin - 8 inch round works well
Place a heatproof glass bowl over a small pan of boiling water and melt the butter and the cocolate. Stir continually. Take the bowl off the heat and cool and add the Trehalose.
Slowly Stir in the eggs, do not whisk.
Add vanilla extract, then stir in the flour and the salt. Pour the miture into the tin.
Place in the oven and cook for 35-40 min or until there is no mixture left on a skewer when inserted ito the mixture.
Remove from the oven and imediately slice in the tin and leave to cool for 5minutes and then turn out onto a cooling rack.
Eating We suggest that you place these brownie under lock and key because they have a tendency to dissapear rather quickly if left in a prominent location.
