FREEIST NEWS AND EVENTS

19
Nov

Sugar Free Fridge Cake

This is a completely refined sugar free recipe..

Ingredients

60g Free’ist Milk Chocolate
1 tbsp. (15g) butter/coconut oil
4 tbsp. (20g) Choc Shot
1/2 tbsp. vanilla extract
pinch sea salt
2-3 Free’ist Chocolate Chip Cookies
2 sugar free marshmallows
Cherries

Directions

1 – In a small saucepan, melt together the Free’ist chocolate, butter/coconut oil and Choc Shot.
2 – Stir in the vanilla and sea salt
3 – Crush your biscuits, but leave some chunky pieces. Chop up your marshmallows and cherries. Stir into the chocolate mixture until everything is coated.
4 – Scrape into a small silicone load mould and leave in the fridge until set. Chop up and serve!

 

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

 

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

 

30
Oct

Celebrating Taste Northern Ireland

Tesco is a major supporter of Northern Ireland suppliers and producers and spend more than £520m every year on local products and now stock around 1,200 items from 90 local suppliers.

The Tesco “Taste NI Campaign” is a great way for customers to get to know the people and the places behind their favourite local food and drink products. Free’ist have been taking part in the Tesco Local Food Market where we will be sampling in at least 50 Tesco stores over the year. The aim of the event is to promote awareness of locally produced food through sampling.

In September Free’ist also took part in their first Tesco Taste NI Food Festival held at Custome House Square which is a 2 day event complemented by entertainment and free admission to the public. It is also Northern Ireland’s biggest and only FREE celebration of local food to an urban consumer audience.

 

 

 

07
Jul

Free’ist now listed with Tesco UK-wide

“New sugar free products devised by a Belfast company are now available in Tesco stores across the UK”

Our full range of Free’ist products has been listed in 25 stores in Northern Ireland and a further 77 Tesco Stores in Britain, the deal is to be worth approximately £500,000.

Steven Murphy from Tesco said “The Free’ist range has only just launched in our stores, but it is already proving extremely popular. We are very conscious that people are adopting a healthy lifestyle and are increasingly looking for sugar free or no added sugar products and the new Free’ist range fits the bill perfectly.”

Gary Martin, our national account controller, said: “We have already made a significant investment in developing the Free’ist brand and bringing it to market in response to ever increasing consumer demand for great tasting sugar free products.

“We will continue to invest in the brand going forward via further new product development supported by an integrated communications plan to let consumers know what new products we have available.”

GM Marketing, which employs 37 from its Belfast city centre base, first brought Free’ist to market last September but the latest deal with Tesco extends its listings to Britain as well as Northern Ireland on the back of a previous agreement to list the Free’ist products in more than 100 Tesco stores in the Republic of Ireland.

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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12
May

Free’ist Awarded Best New Product Launch

The annual Ulster Grocer’s Ball in support of Grocery Aid was held at the Culloden Hotel in Belfast on Friday 9th May.

Free’ist picked up the award for “Best New Product Launch”, Gerard McAdorey is pictured receiving the award on behalf of Free’ist from Miss Northern Ireland.


Our official launch took place in a sugar escape plan at Crumlin Road Gaol in November 2013 after it was recognised that there was a growing trend for free-from products in the grocery retail market, especially for an innovative range of sugar free / no added sugar products that also tasted great.

grocer awards

Since the launch in November we developed an integrated communications plan to help raise brand awareness and encourage trial amongst retailers and consumers. We have supported and sponsored many high profile events throughout NI and ROI including the annual Belfast City Marathon, Belfast Telegraph’s RunHer Event and Mark Pollock Trust; Run in the Dark.

Following on from our success, Free’ist has been listed in many groups throughout NI and ROI including Tesco, Henderson’s, Musgrave Retail Partners, Dunnes Stores, Nisa, Costcutter, BWG and other major independent retail stores.

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