Diabetic Friendly Cakes

Lab-certified Low G.I. (glycemic index)

Studies have shown that a low GI diet may result in weight loss, reduce blood sugar levels, and lower the risk of heart disease and type 2 diabetes.

Low GI food releases sugar slowly into the bloodstream, helping one to feel full longer after having a slice of cake, so you won't reach for unnecessary snacks afterwards.

Through research and development, and with our 13 years of experience in this area, we developed a range of diabetic-friendly products that are void of cane sugar (High glycemic index (G.I). 80-85), one of the key ingredients in dessert making.

Instead of using cane sugar, our bakes used a variant of 4 different types of Low G.I. natural sweeteners i.e. organic stevia blend with erythritol (G.I. 0), erythritol, allulose (G.I. 0), organic coconut sugar (G.I. 38) and/or organic agave (G.I. 15).

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Gluten Free Cakes

Gluten Free, Casein Free

Besides no dairy and no eggs, careful baking using separate utensils, washing tools, thorough cleaning and separate baking and preparation hours can help prevent cross contact of food allergens in our gluten free cakes.

To replace wheat flour in our baking, we use our own formulated low grain Gluten Free flour mix consisting of garbanzo bean flour, sorghum flour, fava bean flour, potato starch and tapioca flour. Other ingredients are also scrutinised to ensure only gluten free ingredients are used.

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