Why Eat Freeze Dried Redcurrants

    • Packed with vitamin C

    • Rich in antioxidants

    • May help reduce inflammation in the body

    • Contain dietary fiber 

Suggestions for Use

Use Freeze Dried Redcurrants in…

    • Snack on them straight from the pot

    • Sprinkle them over cereal, porridge, yogurt or pancakes for a burst of flavour

    • Throw the into Smoothies. They blend well with other fruits, leafy greens, yogurt, and milk alternatives

    • Fold them into muffins, scones, bread, or granola bars for added sweetness and texture

    • Mix into Salads. They will add colour, sweetness and tanginess and also nutritional boost.

    • Crush them over ice cream, yogurt

    • Mix with natural Greek yogurt
    • Add them to Fruit salad
    • Combine with nuts, seeds, and other dried fruits to create your own custom trail mix for hiking or snacking on the go

    • Cake and dessert decoration –  meringues, cakes, cupcakes, pastries, puddings
    • Alcoholic and non-alcoholic drinks – infuse the fruit or use as a decoration (cold or hot water), smoothies
    • Make Fruit Compote or Sauce: Rehydrate freeze-dried redcurrants by soaking them in warm water or juice, then use them to make a flavourful fruit compote or sauce to accompany pancakes, waffles, or desserts.

Nutritional Information


    • Redcurrants
    • No additives, no preservatives, vegan, vegetarian

Product specification

Nutritional Value 1171 kJ / 280
Carbohydrates 65g
Thereof sugar 35 g
Protein 7.0 g
Fat 1g
Saturated Fat 0.1 g
Fibre 20g
Salt 0.01g




We recommend storing the fruit in an airtight container like glass jar at room temperature below 20dgrC or in the fridge. To keep the fruit crispy, take what you need and close the jar straightaway. It will prevent the fruit from absorbing the moisture from the air. If it happens and you will leave the jar open and the fruit will become soft, use it as soon in possible on your porridge, mix with yogurt, tea, drinks, dessert decorations….

Recipe Suggestion


Chocolate Cupcakes

Vegan, Makes about 12 cupcakes.

Ingredients – Cupakes

    • 100 g coconut oil melted
    • 100g stork
    • 250 g light brown sugar
    • 240 g coconut yoghurt
    • 160 g oat milk
    • 1tsp vanilla essence
    • 340 g self-raising flour
    • 50 g cocoa powder

Ingredients – Icing

    • 100g g cashews soaked overnight
    • 3tbsp coconut milk
    • 1/3 cup oat milk
    • 80g coconut milk melted
    • 2tbsp crushed freeze dried blackberries


    1. To make the cupcakes
    2. Preheat the oven to 180 degrees Celsius and line a cupcake tin with cupcake liners.
    3. Place the coconut oil, stork and sugar in a bowl and whisk together.
    4. Now mix the yoghurt and oat milk together and gently heat until lukewarm in a microwave. If you don’t the coconut oil will get hard and lumpy when mixed with the milk and yoghurt.
    5. Now whisk in the yoghurt and oatmilk and whisk until combined.
    6. Now quickly whisk in the cocoa powder and flour and divide between the twelve cupcake liners.
    7. Bake in the oven for about 20 minutes.
    8. Let cool completely.
    9. To make the icing blend all ingredients until very creamy and refrigerate until set and ready to ice, best overnight.
    10. Pipe the icing on the cupcakes.

Credit to Maryles Plantry for recipe and photo