REPLACEMENTS FOR CORN SYRUP
You can replace one cup of corn syrup with one of these simple substitutes:
1 cup sugar, dissolved in 1/4 cup warm water
1 cup honey
1 cup light molasses
1 cup maple-flavored syrup (pancake syrup)
1 cup agave nectar
1 cup brown rice syrup

Which Substitute Will Work Best in Your Recipe?
Corn syrup doesn’t add flavor to a recipe — just sweetness — so sugar is definitely the best substitute, in terms of flavor match. But, unlike corn syrup, it’s crystallize at high temps, so it’s not a good choice for candy recipes that you have to take past the soft ball stage (235 degrees). It is, however, tops for pies (like pecan).
Maple-flavored syrup is a brilliant substitute in all situations, assuming your recipe can take the addition of maple flavoring. It’s made from corn syrup, so really you’re just substituting like for like when you go this route. Of course, this won’t seem like a brilliant substitute, if you’re allergic to corn or trying to cut corn syrup from your diet.
Honey is a good stand-in in baked good recipes. It’ll keep them moist, just like corn syrup. While the honey will add a bit of flavor, the difference will be subtle, as long as you stick with a light-colored honey.
Agave syrup has a fairly mild flavor, so it’s another option to consider. It can be used in pies, sauces and other dessert recipes, but won’t work for candy making.
Light molasses is perhaps the substitute of last resort. It’ll give you the body you’re after, but it’ll change the flavor of your recipe more than any of these other substitutes. Avoid using blackstrap molasses at all costs. It has a very distinct taste that is likely to overwhelm the other flavors in your recipe.
If you’re making a candy that has to go to the hard ball stage, corn syrup, brown rice syrup or another glucose syrup (see below) really is the best way to go. But hard candies were made long before corn syrup existed, so consider consulting a vintage cookbook for techniques, if you’re determined to forgo corn syrup entirely.

International Substitutes for Corn Syrup
If you live outside the United States, and haven’t been able to find corn syrup locally, glucose syrup (also known as confectioner’s glucose) or golden syrup can be used in its place. In fact, corn syrup is just a type of glucose syrup. It can also be made from potatoes, wheat, rice and a few other things.
Posted by Adam Cloete

CHEESY LOW CARB FLAXSEED MEAL BREAD
The seeds of the flax plant are a rich source of carbohydrates, oils, and phytochemicals that can benefit your health.
Flaxseed meal, made from ground-up whole seeds, is more readily digested than the intact seed.
2 cups flaxseed meal
4 teaspoon baking powder
½ teaspoon baking soda
8 Large or X-large eggs (I had 4 of each thus used what I had in the fridge)
2 tablespoons Virgin olive oil
1 cup sharp cheddar cheese grated
2 teaspoons garlic powder
1 teaspoon dried parsley
A double crack of Himalayan pink salt
As well as a double crack of fresh black pepper

Beat eggs until fluffy with a hand mixer, ± 1 minute.
Add and combine all the remaining ingredients and mix until all combined with the hand mixer, as I already used it.
I did not add Chili flakes as per the original recipe.
Pour into the greased bread tin.
Decorate with sesame and poppy seeds.
Leave bread tin on top of the oven while heating up to the temperature at 400ºF.
Bake until the bread is firm to the touch
As I doubled the original recipe, I baked it for ±20-25 minutes and until a cake tester inserted in the center came out clean.
Cool completely.
Recipe posted by Esme Slabs
Photo: Esme Slabs

RUSSIESE VERSIERSEL
500 g regte botter
250 g Holsum (vegetable shortening)
2 blikkies kondensmelk
geursel van jou keuse

Jy klits die botter en holsum tot dit lig en meer as verdubbel het in volume, gooi dan enige geursel by soos bv vanilla en die kondensmelk, klits goed tot dit romerig is, dit sal op ‘n stadium lyk of dit “gesplit” het, hou net aan klits en versier.
Al het dit kondensmelk in is dit glad nie oorsoet nie.
Jy kan enige geursel bv. vanilla of karamel of net dit wat vir jou lekker is, byvoeg.
Resep geplaas deur Dina Venter
Foto: Dina Venter

CREMORA VERSIERSEL
1 sakkie cremora poeier (400 g)
1 koppie kookwater
Meng goed en verkoel in vrieskas vir 1 uur.
Klits op hoë spoed vir 8 minute.

Voeg by:
2 pakkies kits poedings van jou keuse,  klits goed deur en spuit of smeer op.
Hou sy vorm baie goed!
Resep geplaas deur Venetia Fourie

LOW CARB – GLUTEN FREE CHICKEN PATTIES
I’ve used a big pack of chicken breasts (18) and it yielded 20 patties of 100 g each.
4 tablespoons full cream yogurt
1 tablespoon curry paste
1 tablespoon chopped garlic
5 ml red chili, chopped
pink salt
black pepper

I’ve blitzed the chicken breasts in the food processor to mince and mixed in the flavourings. The patties do not need anything to make them stick together. They are easy to handle. Weigh out 100 g portions and make frikkadels. Pat them to form patties when putting in the pan to fry. Fry in fat or oil of choice. 7 mins, 4 patties at a time, turn halfway. Wrap well and freeze, ready to use.
Recipe posted by Louise Groenewald
Photo: Louise Groenewald

QUICK SCONES
Makes 12
120 g sifted flour
3 teaspoons baking powder
150 g grated cheddar cheese
¼ teaspoon mustard powder (don’t leave this out)
½ teaspoon salt
1 egg
185 ml milk

Heat your oven to 200º C and butter a muffin tin.
Sift the flour, baking powder, salt and mustard powder together into a bowl and then add cheese and give it a quick turn with a spoon.
Whisk the egg lightly with a fork to break it up and add to milk, then add it to the flour mixture and give it a good mix to distribute the cheese evenly and make a consistent batter.
Spoon into muffin tin and bake for 10 min.
Recipe posted by Amanda Theunissen
Photo: Amanda Theunissen

DASSIE SE WORTELKOEK
250 ml olie
4 eiers
250 ml gekapte okkerneute
625 ml meel
5 ml bakpoeier
2 ml sout
500 ml suiker
500 ml fyn gerasperde wortels
1 blik “crushed” pynappel (432 g)
5 ml koeksoda
10 ml kaneel

Klits olie en suiker saam. Voeg eiers 1 vir 1 by en klits goed. Voeg wortels, pynappels met sous en neute by. Sif droë bestanddele saam en meng met nat bestanddele. Gooi in gesmeerde ringpan en bak by 180ºC vir 1 uur. (20 tot 30 min vir cupcakes)

VERSIERSEL:
115 ml margarien
1 bakkie maaskaas
500 ml gesifde versiersuiker
5 ml vanilla geursel

Meng saam, maar moenie te veel roer nie. Smeer oor koek.
Strooi gekapte neute oor.
Resep geplaas deur Dassie Meyer
Foto: Dassie Meyer

CHOCOLATE CRèME DE LA CRèME CAKE
CAKE:
1 cup coconut flour *
1 cup almond flour *
1 cup fine desiccated coconut
2 tablespoons baking powder
6 tablespoons cocoa powder
1 cup butter, at room temperature
6 tablespoons xylitol
2 teaspoons vanilla extract
1 cup full-cream milk
6 free-range eggs
* can be replaced with 2 cups nut flour

MOUSSE FILLING:
1 cup fresh cream
2 tablespoons cocoa powder
½ tablespoon xylitol

CHOCOLATE GANACHE:
1 cup fresh cream
3–4 tablespoons cocoa powder
2 tablespoons butter
1 tablespoon xylitol
1 handful macadamia nuts (optional)
Preheat the oven to 180 °C.
For the cake:
Mix the flour, coconut, baking powder and cocoa powder together in a mixing bowl.
In a separate bowl, cream the butter and xylitol together. Add the vanilla, milk and eggs and mix well. Add the wet ingredients to the dry ingredients and mix well.
Divide the batter evenly between 2 x 23-cm-diameter cake pans.
Bake for 15–20 minutes until the cake is spongy and set. Test with a knife. Turn out the cakes onto a wire rack to cool completely.
For the mousse filling:
Whisk all the ingredients together until it resembles whipped cream. Once the cakes have cooled, sandwich them together with the mousse.
For the topping:
Place the cream, cocoa powder, butter and xylitol in a small saucepan on medium heat and stir until it has a thicker, glossy consistency. Remove from heat and stir in the nuts. Leave to cool for a minute and then pour over the top layer of the cake.
Yields 12 servings at 10 g carbs per serving.
Note: If you want to make a single layer cake, use half the ingredients for the batter.
Recipe posted by Simone Howland
Photo: Simone Howland

ANGELA’S STRAWBERRY CHEESECAKE
500 g Philadelphia cream cheese
400 g condensmilk
juice of 1 lemon
1 ¼ cup tennis biscuits crushed
70 g melted butter
250 g strawberries chopped
15 ml gelatin dissolved in ¼ cup water
10 ml water
¼ cup strawberry jelly
Sliced fresh strawberries

Combine biscuit crumbs and butter, press into greased cream cheese pans and chill.
Beat the Philadelphia until smooth. Add condensmilk and lemon juice and beat until smooth. Fold through the gelatin mixture and chopped strawberries. Pour into prepared bases chill 3 hours or until set.
Heat the jelly and water in microwave for 30 seconds or until runny. Cool, arrange the sliced strawberries over cheesecake brush with jelly glaze and serve.
Recipe posted by Angela De Roubaix
Photo: Angela De Roubaix

MAKLIKE VRUGTE SMOOTHIE MET FLAX SAAD
1 piesang
6 aarbeie
1 appel
2 eetlepels verfynde flax saad meel
1 koppie amandel melk – of melk van jou keuse
½ koppie water

Meng alles tot glad in menger.
(Die flax saad is die een bestanddeel wat die mees belangrik is, want dit werk die maag) 🙂
Resep geplaas deur Benita Rodrigues
Foto: Benita Rodrigues