Tag: Free’ist

24
Jan

Free’ist Born to Run Gosford 5K/10K

The sixth race in the Belfast Telegraph’s Born to Run event- Run Forest Run, was held in Gosford Forest Park on the 21st January.

Free’ist once again sponsored the event by providing finish line fuel with our scrumptious no added sugar wafer bars! Well done to all the runners who took part, it was a great turn out and another brilliant event.

Find out where the next race is here and get involved!

16
Jan

Free’ist teams up with Sugarwise!

sugarwise.org is a large company with the objective of increasing attention, educating and giving people options on sugar in their food and drink, and Free’ist is the first Irish snack company to join them! Moving forward the free from food company will now use the Sugarwise Kitemark certification, which will show consumers that their wide range products are fully certified as sugar free/low in sugar.

“The decision to join Sugarwise is a further demonstration of our commitment to products which are free from sugar. Our products were rigorously tested to ensure they met the Sugarwise requirements for certification” said the managing director of Free’ist, Gerard McAdorey.

Despite the fact that Free’ist products are free from sugar, evidence would suggest that customers find it difficult to find any difference in taste from other snacks!

“Most people wouldn’t even believe it were possible, but they taste exactly the same! The Sugarwise logo is a great way for these amazing products to get themselves noticed on shelf, and we are delighted that Free’ist have joined us in our mission”, said Sugarwise founder, Rend Platings.

Based on the World Health Organisation’s guidelines on sugar consumption, of which generally no more than 5% of our daily calories should come from free sugars, the Sugarwise certification is awarded to firms which produce products which meet these standards.

 

11
Jan

Protein cookies made by customers using free’ist!

Protein cookies made by one of our customers Louise Kerriganfit look delicious! Minimal ingredients used, 5 minutes in the oven and topped with with our sugar-free white chocolate.

Ingredients – 30g whey, 5g baking powder, 10g cocoa powder, 30g vitafiber and some water.

Send us pictures of your recipes on our instagram page @freeist_sugar_free!

25
Aug

Holland & Barrett brings Free’ist onboard

The UK’s top healthy products retailer, Holland & Barrett, has recently approached Free’ist and listed their products, growing again their free from category range. Free’ist, who are known for their scrumptious and sugar free / no added sugar treats and snacks, have now helped Holland & Barrett grow their sugar free section with 13 of the products from their range i.e. the cookies, chocolate, chocolate wafers, and, jam, being newly listed.

This is another great success for Free’ist as it just goes to show how important the free from market is becoming and how Holland and Barrett and trying to meet the needs of consumers who are looking for products within this retail bracket. With all the negative media coverage there has been in relation to sugar, sugar free is continuing to become evermore popular among consumers and the awareness of the harmful effects of sugar is growing. With the top healthy products retailer in the UK now having listed the range (with over 1000 outlets and huge online presence), sugar is definitely a growing concern and Free’ist have an alternative to meet the consumer demand.

To order some Free’ist from Holland & Barrett, please click on the below link:

ORDER NOW FROM HOLLAND & BARRETT

19
Nov

Ferrero Rocher’ Protein Balls

Ferrero Rocher’s – Remember those gold wrapped decadent little treats that always seemed to appear at Christmas? Well here is how you can make your own with 5x the protein and are not made of 40% sugar!

This particular uses casein protein powder, however you can sub with whey if that’s what you have, just add the greek youghurt gradually as you might not need as much – the casein is a lot more absorbent.

Ingredients

40g roasted hazelnuts
10g (4tbsp) cocoa powder
10g (1/3 scoop) chocolate casein
35g (2tbsp) 0% greek yoghurt
1 tbsp. (3g) coconut flour
2 tbsp. truvia (to taste)
4 squares Free’ist dark chocolate, melted
2 tbsp. (14g) chopped, roasted hazelnuts

Method

1 – In a small food processor, blitz all but 5 of the 40g of roasted hazelnuts until ground (should be 30g)
2 – Add the remaining ingredients except the chocolate and remaining hazelnuts. Blitz until it forms a dough.
3 – Roll into 5 balls. Divide each ball in two, and mould the whole hazelnut around it, rolling it into a ball.
4 – Coat in the melted Free’ist dark chocolate, then roll in the chopped hazelnuts.

If making in advance, wrap cling film and store in the fridge for up to 3 days.

Tip: to cut back on the calories, and lower fat content, omit the hazelnut from the centre, and half the chopped hazelnuts from the coating.

This recipe was shared with us from www.healthyhappyheebs.wordpress.com

 

19
Nov

Vanilla & Hazelnut Chocolate Chunk Cheesecake

This is a hazelnut themed cheesecake using Free’ist hazelnut cookies for the base, hazelnut milk chocolate as chunks in the cheesecake mixture, as well as adding extra chopped, home roasted hazelnuts on top. Then a drizzle of sugar free dark chocolate on top.

Ingredients

Base:
3 Free’ist Hazelnut cookies
1 egg yolk
1 tbsp. coconut oil

Filling:
90g (1/2) package) 3% cream cheese
80g (1/3C) 0% greek yoghurt)
1 large egg
30ml (2tbsp) agave
1/2 tbsp. vanilla extract
1/2 tbsp. fresh lemon juice
2 tbsp. truvia (to taste)
3 squares Free’ist Hazelnut Chocolate, chopped

Topping:
1 tbsp. roasted hazelnut, chopped
2 squares Free’ist Dark Chocolate

Directions

1 – Preheat the oven to 170C
2 – Crush cookies until in crumbles
3 – Put your crushed cookies in a bowl, add the melted coconut oil and egg yolk and mix well until combined. Use your hands to squish together if necessary
4 – Press down into a lined 12cm springform tin. Bake for about 12 mins
5 – Meanwhile, prepare the filling. In a bowl, beat together the cream cheese, yoghurt, egg and agave until smooth. You can use a hand held blender if necessary.
6 – Sieve over the buckwheat flour and stir in. Stir in the truvia and chopped chocolate.
7 – Pour into the springform tin. Top with the roasted hazelnut. Bake at 170C for 30 mins.
8 – Leave to cool and place in the fridge overnight.
9 – Melt the dark Free’ist chocolate a drizzle over using a spoon. Enjoy!#

This recipe has been shared with us from www.healthyhappyheebs.wordpress.com

 

 

 

 

19
Nov

Peanut Butter and Jelly Protein Cheesecake

Say a BIG hello to this beautiful looking Peanut Butter and Jelly Protein Cheesecake.

Ingredients:

For the base:
1 cup dates
1 cup almonds
4-5 tbsp. Free’ist jam – either Strawberry or Raspberry

For the filling:
250g cream cheese
250g Quark
3/4 cup smooth peanut butter
2 scoops Sci-Tec Direct chocolate peanut butter whey
1/2 cup zero calorie icing sugar
1 tbsp. vanilla extract
1 drop Capellas peanut butter drops
Handful dark chocolate chips to decorate

Method

1 – Blitz the dates in a food processor until they break down and start to clump together. Remove, then blend the nuts until they form a crumb. Now, tip the dates back in and blend until everything sticks together and you get a dough. Press the dough down into a springform cake tin, then spread over the Free’ist jam. Place in the freezer to set.

2 – In the meantime, blitz together the ingredients for the filling until smooth. Stop and taste – if you need it sweeter, add more icing sugar. If the mixture appears to be a bit too “thick”, add a splash of coconut milk or melted coconut oil and blend again. Pour onto the set base, then scatter over the chocolate chips. Place back in the freezer to set overnight.

3 – Remove from the freezer 10minutes before serving. Cut into slices, then enjoy!

 

This recipe has been shared with us by www.iamintothis.com

 

 

19
Nov

Birthday Cake Protein Truffles

These deliciously-simple truffles take all of 5 minutes to whip up, yet are utterly delicious! They’re the perfect treat to enjoy when you fancy something sweet and chocolaty but don’t want the hefty calorie and sugar count that goes with it.

Ingredients:

(Makes 10)
1 scoop vanilla protein powder
1/3 cup coconut flour
3 tbsp. zero calorie icing sugar
2 tbsp. coconut milk
1 tbsp. melted butter
1 tbsp. honey
1-2 drops cake drops (Capellas)

To coat:
50g Free’ist white strawberry chocolate
1 tbsp. coconut oil

Method

1 – In a large bowl, mix together the dry ingredients, then stir in the wet. Test the mixture and add some more icing sugar, if you want it sweeter. If the mix is still a little sticky or sloppy, stir in a touch more protein powder, then shape into truffle-sized balls. Place in the fridge or freezer to firm up.

2 – Once your truffles are set, gently melt together the Free’ist white strawberry chocolate and coconut oil, then stir to combine. Dunk each truffle into the white chocolate to coat, then decorate with sprinkles. Leave to set once more, then enjoy!

This recipe was shared with us from www.iamintothis.com

 

25
Jun

Great Success at Taste of Dublin

Free’ist attended their first ever Taste of Dublin which took place recently in the Iveagh Gardens

This is the first time Free’ist attended the 4 day event which attracted more than 30,000 visitors. The event features world-class chefs, 20 of Dublin’s top restaurants and over 100 foodie exhibitors.

Pekish visitors enjoyed tasty samples of our sugar-free range and were able to take a peek at our entire range of sugar-free cookies, jams, wafers and chocolate. Below are some photos which we can share from the show.

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01
Dec

Free’ist Launch

Sugar Escape Plan Unveiled at Belfast’s Crumlin Road Gaol

A tasty way for consumers to break-free from sugar was unlocked for the first time at Crumlin Road Gaol in Belfast on Friday 22 November.

The infamous gaol was the setting for the launch of Free’ist, our innovative range of sugar-free and no-added-sugar foods that don’t compromise on taste or quality. Free’ist was introduced into the marketplace after a growing demand for tasty treats within the free-from range following extensive market research and trials with consumer focus groups.

The sugar escape plan was unveiled at a briefing in the gaol for our company’s existing and potential customers.

A 13-strong brand of sugar-free cookies, chocolate, wafers and jams has been created to meet a growing demand for tasty treats, especially by consumers with conditions such as diabetes. Several of the products are also gluten-free.

The Free’ist range including four cookies – Hazelnut, Choc Chip, Choc Striped Peanut Cookies and Coconut Cookies; four chocolate bars – Smooth Milk Choc, Hazelnut Choc, Rich Dark Choc and White Strawberry;  Chocolate Wafers Bars and Chocolate Wafer Sticks; and three jams – Strawberry, Raspberry and Marmalade.

Our range has already been listed by retailers in Northern Ireland and the Republic of Ireland including Henderson’s, the Musgrave Group and Dunnes Stores. Negotiations are also well advanced with retailer’s and wholesalers in Great Britain