NAT VIA.COM
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Contents
MANAGING EDITOR Georgia Scrimizzi DESIGN ER Elizabeth Contreras and Juan Ibarra PHOTOGRAPHY AND STYLING Therese Bourne Brent Parker Jones Peta Grey Published by Natvia For more recipes and sugarfree inspiration, please visit us at www.natvia.com All nutrition information has been calculated using the most up to date information from Food Standards Australia New Zealand.
How to Bake with Natvia ______________ 5 Easy to make!________________________ 9 Coconut Lemon Cake_________________ 10 Chai Tiramisu________________________ 12 Peanut Butter Caramel Slice___________ 14 Cookie Dough Protein Balls____________ 16 Easy Keto Bread______________________ 18 No Churn Blackberry and Vanilla Sorbet ____________________ 20 Quick Treats________________________ 22 Cheesecake Fat Bombs_______________ 23 Cinnamon Shortbread_________________ 25 Spiced rum balls _____________________ 27 Spiced Peanut Butter Cookies __________ 29 Brownies____________________________ 32 Any Time Desserts! _________________ 34 Ice Cream Cookies Sandwiches _______ 35 Brownie Batter Thickshake ____________ 37 Balsamic Strawberry Semifreddo _______ 39 Chocolate Cherry Parfait ______________ 41 Banana Fritters with Salted Caramel Sauce __ 43 Layered Choc Mint Slice ______________ 45 Strawberry & Cream Panna Cotta ______ 47 Mango Coconut Cheesecake __________ 49 Raspberry Ripple Ice Cream __________ 51 Melba Cake _________________________ 53 Black Botton Pie______________________ 55
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Sweetness comparison *Natvia can be almost as twice as sweet as sugar 1 SERVE OF NATVIA = 1 TSP OF SUGAR (2G
(4G TPS)
Icing Sugar Natvia can easily substitute icing sugar by blitzing regular Natvia or Natvia Baking Mix into a finer consistency. Optimum Rise When adapting a sugar-based recipe and when looking to make your recipe rise, even if the recipe does not include baking powder, adding 2 – 3 teaspoons may be added to give your baked dessert the best rise. Light and Fluffy Normally when baking cakes, the chemical reaction of beating sugar and butter together creates a lot of air. Because Natvia has a different chemical structure, your secret to success when baking with Natvia is to beat or cream your initial mixture really well. Moisture Content When baking moist cakes, replacing butter for oil will ensure your cake is deliciously soft.
Jams and Sauces To make jams and sauces, use Natvia that has been blitzed into a finer consistency. Natvia will begin to recrystallise when set to cool, using a small amount of xantham gum will prevent this. Natvia is not a preservative and will not preserve the produce used to make the jam or sauce.
Sweetness chart AMOUNT
MEASUREMENT
1
SUGAR (G) EQUIVALENT TO
NATVIA(G) AMOUNT
teaspoon
4g
2.64
²⁄₃ tsp
1
teaspoon
12g
8
2 tsp
¼
cup
55g
36
3 tsp
¹⁄₃
cup
75g
50
¼ cup
½
cup
115g
76
¼ cup + 2 tbp
²⁄₃
cup
150g
99
½ tsp
¾
cup
170g
112
½ tsp + 1 tbp
1
cup
250g
149
¾ cup
1¼
cup
229
151
¾ cup + 1 tbp
1 ¹⁄₃
cup
300
198
1 cup
1½
cup
340
224
1 cup + 2 tbp
1 ²⁄₃
cup
375
248
1 ¼ cup
1¾
cup
395
261
1 ¹⁄₃ cup
2
cup
450
297
1 ½ cup
Meringue-Based Dishes When making dishes like a pavlova, Natvia can be added at the start before whisking the egg whites. CLICK HERE
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Don't Don't Desert Desert
Desert Desserts! Desserts! Desserts!
Vegan Vegan Rich and Rich Rich and and
creamy creamy Naturally Naturally Naturally Sweetened Sweetened
Dairy Dairy Free Free Free
Available Available Available
at Coles at Coles at at Coles Coles
Sweetened
Available at: coles (AUSTRALIA) & on our online store NAT VIA.COM
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Try th is !
No Churm Blackberry and Vanilla Sorbet This classic is a total crowd-pleaser and you can see why! Impress the whole family with this dish. Pg. 20
Raspberry Ri pple Ice C ream
The perfect treat for those warmer days, you’ll be surprised how easy this recipe is. Pg. 51
Easy Keto Bread
One of our favourite desserts packed with fruity flavour, this traditional dessert is a must-eat! Pg. 18
Melba C ake
The cake of the season, this summer pavlova is unmissable. Topped with delicious seasonal fruit it’s time to plate up! Pg 53 NAT VIA.COM
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130
calories saved *compared to sugar
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C ocon ut Lem on C ake KETO • LOW CARB
PREP: 10 MINUTES BAKE TIME: 45 MINUTES SERVES: 10
1. Separate the egg whites and yolks. Beat the egg whites until they form white peaks. 2. Into the same bowl, place the rest of the cake ingredients (including the egg yolks) into the bowl. Mix until well combined. 3. Pour into a greased loaf tin (9” X 5”)
INGREDIENTS Cake 40g Coconut Flour (½ cup) 5 Eggs 30g Natvia (¼ cup) 125g Butter Melted (½ cup) ½ Lemon Juiced ½ tsp Lemon Zest 1 tsp Gelatin Powder ½ tsp Salt
4. Bake at 180˚C for 45 mins (fan forced) 5. Whilst the cake is in the oven, beat the cream cheese, Natvia, vanilla extract and lemon zest together with an electric beater. 6. Set aside and ice the cake once it has finished cooking. 7. Slice and enjoy
NUTRITION INFORMATION (PER SERVING) Serving size
Carbs
Protein
Fats
Energy KJ
Calories
66g
1.2g
5.7g
4.7g
878
210
Icing 225g Cup Cream Cheese (1 cup) 3 Tbsp Natvia 1 tsp Vanilla Extract ½ tsp Lemon Zest
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Recipe by Aaron Day from www.fatforweightloss.com.au Follow him at @fatforweightloss
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690
calories saved *compared to sugar
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C h ai Ti ramisu
PREP: 1 HOUR CHILL TIME: 1 HOUR SERVES: 12
INGREDIENTS 250g Butter (1 cup) 120g Natvia (2/3 cup) 1 tsp Vanilla Extract 300g Plain Flour (2 cups) 200g Rice Flour (1 cup) 2 ½ tsp Cinnamon, ground 150g No Added Sugar Dark Chocolate (optional)
1. For the sponge: Preheat oven to 190˚C . Prepare a large baking tin and line with baking paper. 2. Place butter and Natvia into a bowl and cream using an electric mixer until light and fluffy. Add eggs, one at a time, beating in between. 3. Slow down mixture to a low speed and add in flour and vanilla. Once well incorporated, add in milk and mix until batter is smooth 4. Pour batter into prepared tin and place into the oven for 20 minutes. Remove from tin on to a wire rack and allow to cool completely before slicing into soldiers. 5. For the chai concentrate: Place all ingredients into a pot. Bring to a boil. Heat for 10 minutes before removing from the heat and straining. Allow to cool in the fridge. 6. For the mascarpone: whisk all ingredients with an electric beater until soft peaks form. 7. To assemble: dip sponge soldiers into chai concentrate and layer in a large shallow baking dish. Top with half of the mascarpone cream. Repeat with remaining sponge and mascarpone. 8. Dust liberally with mixed spice. Place into the fridge for one hour or overnight. Serve chilled.
NUTRITION INFORMATION (PER SERVING)
Recipe by Andrea from www.eatnik.com.au
Serving size
Carbs
Protein
Fats
Energy KJ
Calories
228g
23g
7.3g
42g
2147
500
Andrea is an accredited practicing dietitian and nutritionist but above all a lover of all things delicious! Not only baking up tasty desserts, Andrea is also an expert in creating beautifully healthy and filling savoury meals.
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540
calories saved *compared to sugar
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Pean ut Butte r C arame l Sli ce GLUTEN-FREE • KETO • LOW CARB • DAIRY FREE • NO BAKE
PREP: 1 HOUR CHILL TIME: 2 HOURS SERVES: 16
1. Combine all base ingredients until a crumble forms. 2. Press crumble firmly into a baking tin lined with baking powder and freeze whilst making peanut butter cream layer. 3. To make peanut butter cream layer, combine all peanut butter cream layer ingredients in a bowl and mix until smooth.
INGREDIENTS
4. Spread peanut butter cream layer over base and refrigerate for 30 min.
Base 200g Almond Meal (1 2/3 cup) 75g Unsweetened Desiccated Coconut (1/3 cup) 80g Natvia, blitzed into a finer consistency (1/3 cup + 2 tbsp) 70g Coconut Butter, or coconut oil/regular butter (1/3 cup) 30g Coconut Flour (¼ cup) 15g Flax Meal (1 heaped tbsp) 1 tsp Vanilla extract ¼ tsp Salt
5. To making chocolate layer, melt chocolate and coconut together in a bowl in the microwave in 30s intervals, stirring between intervals.
Peanut butter cream layer 300g Smooth Natural Peanut Butter (10 tbsp) 60g Coconut Oil (¼ cup + 1 tbsp) 15g Natvia 1 tsp Vanilla Extract ¼ tsp Salt 30g Salted Caramel Protein – optional, can omit completely Chocolate layer: 130g No Added Sugar Chocolate (1 ¼ cup) 2 tbsp Coconut Oil
6. Pour chocolate over peanut butter cream layer and freeze for at least 45 minutes or until firm.
NUTRITION INFORMATION (PER SERVING) Serving size
Carbs
Protein
Fats
Energy KJ
Calories
90g
3g
11g
30g
1369
326
Recipe by Sarah Ky from @Sarahfitfoodie Sarah is a total foodie and is a complete creative in the kitchen, we're obsessed with sharing her creations online. If you LOVE chocolate treats and easy to bake desserts we'd definitely recommend keeping up to date with Sarah at @Sarahfitfoodie NAT VIA.COM
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280
calories saved *compared to sugar
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QUICK RECIPE
C ookie Dough Protein Balls
GLUTEN-FREE • KETO • LOW CARB • DAIRY FREE • NO BAKE
PREP: 10 MINUTES CHILL TIME: 15 MINUTES SERVES: 20
INGREDIENTS Cookie Dough 200g Natural Crunchy Peanut Butter 150g Almond meal (1 ¼ cup) 70g Coconut Cream (¼ cup) 50g Natvia (¼ cup) 20g Coconut Flour (2 heaped tbsp) 20g No Added Sugar Chocolate, roughly chopped 30g Vanilla Protein (optional) Coating 80g No Added Sugar Chocolate (¼ cup) 20g Coconut Oil (2 tbsp)
1. Combine all cookie dough ball ingredients until a dough forms. 2. Roll dough into balls and freeze for 5 min whilst melting chocolate. 3. Melt coating ingredients in microwave for 30s intervals and stir between intervals 4. Dip balls in chocolate with fork and place on grease proof paper on a tray. Freeze for 10 min or until firm Protein powder is optional and can be replaced with more almond meal. If replacing protein powder, add extra natvia to increase sweetness.
NUTRITION INFORMATION (PER SERVING) Serving size
Carbs
Protein
Fats
Energy KJ
Calories
25g
03g
4g
11g
542
129
Sweet Tips Peanut butter can be substituted for any nut or seed butter of choice.
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Recipe by Sarah Ky from @Sarahfitfoodie NAT VIA.COM
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Easy Keto Bread GLUTEN-FREE • LOW CARB • KETO
PREP: 10 MINUTES COOK TIME: 45 MINUTES SERVES: 12
2. Grease and line a standard loaf tin.
INGREDIENTS
4. While the eggs whisk, place the butter and coconut oil in a microwave sage jug and melt. Sit aside to cool.
6 Eggs, extra large 70g Unsalted Butter 60g Coconut Oil 200g Almond Meal/Flour (2 cups) 1 tsp Baking Powder 1 tsp Xanthan Gum Pinch of Salt Toppings (optional) Natvia Strawberry Fruit Spread
1. Pre-heat oven to 180oC. 3. Place the eggs in the bowl of your mixer and insert whisk attachment, or use hand beaters. Whisk on high for 5 minutes until thick and creamy.
5. Reduce mixer speed to low and pour melted butter and coconut oil into the eggs. Beat on medium until well combined. 6. Place all of the dry ingredients into a large mixing bowl and whisk to remove any lumps. 7. Add the dry ingredients to the mixer bowl and beat on medium until a smooth batter has formed. This batter will appear quite runny, don’t panic, it’s meant to look like that. 8. Pour batter into loaf tin and bake for 45 minutes, or until a skewer inserted in the center comes out clean. Let cool in tin for five minutes before removing and cooling on a baking rack.
NUTRITION INFORMATION (PER SERVING) Serving size
Carbs
Protein
Fats
Energy KJ
Calories
61g (1 slice)
0.8 g
7.5 g
21.9 g
966
231
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300
calories saved *compared to sugar
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No C h u rn Blackbe rry and Vani lla Sorbet GLUTEN-FREE • LOW CARB • DAIRY FREE • NO BAKE
PREP: 5 MINUTES CHILL TIME: 1 HOUR SCOOPS: 12
INGREDIENTS 500 Blackberries, frozen (4 cups) 1 tbsp Vanilla Extract 55g Natvia, blitzed (1/3 cup) 1 tsp Lemon Zest 2 tsp Lemon Juice 1 tbsp MCT oil
1. Place all ingredients into a blender and process until very smooth, approx. 5 minutes. 2. Strain mixture through a fine sieve, pushing it through with the back of a spoon, to remove the seeds. 3. The sorbet will be quite thick and silky at this point and could be eaten immediately, but I recommend that you spoon it into a serving dish, cover with cling film and freeze for an hour to make it beautifully scoop-able.
NUTRITION INFORMATION (PER SERVING) Serving size
Carbs
Protein
Fats
Energy KJ
Calories
49g
3.3g
0.6g
1.2g
133
32
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Recipe by Naomi Sherman from www.naomishermanfoodcreative.com Follow her at @naomisherman_foodcreative NAT VIA.COM
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115
calories saved *compared to sugar
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C heesecake Fat Bombs KETO • LOW CARB • NO BAKE
PREP: 10 MINUTES CHILL TIME: 4 HOURS SERVES: 12
1. For the base: In a medium-sized mixing bowl, beat the cream cheese with the butter until combined. 2. Add the coconut oil, Natvia and vanilla, and mix until combined. 3. Divide the mixture between 12 cups of a silicone mini cupcake tray (they should be three-quarters full).
INGREDIENTS
4. Smooth the top with a small teaspoon. Place in the freezer for 20 minutes until relatively hard on top.
Base 140g Cream Cheese (2/3 cup) 55g Butter melted (¼ cup) 60ml Refined Coconut Oil (¼ cup) 1 tbsp Natvia 1 tsp Vanilla Extract
5. For the top: In a separate bowl, mix the coconut oil with the Natvia and cocoa powder. Pour on top of the semi-frozen base layer, and
Top 120ml Refined Coconut Oil (½ cup)
Serving size
Carbs
Protein
Fats
Energy KJ
Calories
32g
0.4g
1.3g
21.3g
820
196
freeze until completely set, about 4 hours.
NUTRITION INFORMATION (PER SERVING)
2 tsp Natvia
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Recipe by Aaron Day from www.fatforweightloss.com.au Follow him at @fatforweightloss NAT VIA.COM
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690
calories saved *compared to sugar
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C in n am on Sh ortbread
PREP: 15 MINUTES COOK TIME: 30 MINUTES SERVES: 20
1. Preheat oven to 150˚C. 2. In a food processor, combine butter, Natvia, vanilla, flours and cinnamon until the mixture resembles fine breadcrumbs. 3. Press mixture together to form a dough. Roll out between two sheets of baking paper until dough is approximately half a centimeter thick.
INGREDIENTS
4. Cut out desired shapes and place on a tray lined with baking paper. Bake cookies for 30 minutes until dry, but still light in colour.
250g Butter (1 cup) 120g Natvia (2/3 cup) 1 tsp Vanilla Extract 300g Plain Flour (2 cups) 200g Rice Flour (1 cup) 2 ½ tsp Cinnamon, ground 150g No Added Sugar Dark Chocolate (optional)
5. Microwave chocolate for two minutes, stirring every 30 seconds. Chocolate should be shiny and smooth. 6. Dip shortbread into the chocolate, or drizzle over the top. Allow chocolate to harden before serving.
NUTRITION INFORMATION (PER SERVING) Serving size
Carbs
Protein
Fats
Energy KJ
Calories
52g
19.6g
2.9g
13.8
918
219
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Recipe by Andrea from www.eatnik.com.au NAT VIA.COM
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10
calories saved *compared to sugar
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Spi ced ru m balls GLUTEN-FREE • VEGAN • DAIRY FREE
PREP: 15 MINUTES CHILL TIME: 30 MINUTES SERVES: 18
INGREDIENTS 8 Medjool Dates 1 tbsp Water 200g Almond Meal (1 2/3 cup) 85g Tahini (1/3 cup) 2 tbsp Cocoa Powder 1 tbsp Natvia 60g Spiced Rum (1/4 cup) 80g Coconut, desiccated (1 cup), plus extra for rolling
1. Place dates into a bowl and cover with boiling water. Set aside for 1015 minutes. Drain and remove the skins and seeds from the dates. 2. Place dates into a food processor along with tablespoon of water, almond meal, tahini, cocoa powder, Natvia, rum and one cup of coconut. 3. Pulse until a smooth dough is formed. Take approximately one tablespoon of mixture and roll into a ball before tossing into the remaining desiccated coconut. 4. Repeat with remaining mixture. Place rolled balls into the fridge for 30 minutes to harden. Serve straight from the fridge.
NUTRITION INFORMATION (PER SERVING) Serving size
Carbs
Protein
Fats
Energy KJ
Calories
36g
4.5g
3.8g
12.1g
644
154
Sweet Tips To make these non-alcoholic, replace rum with one tablespoon of rum extract.
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Recipe by Andrea from www.eatnik.com.au NAT VIA.COM
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830
calories saved *compared to sugar
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Spi ced Pean ut Butte r C ookies GLUTEN-FREE • KETO • LOW CARB • DAIRY FREE
PREP: 5 MINUTES BAKE TIME: 15 MINUTES SERVES: 8-10 INGREDIENTS 250g Peanut Butter - or nut/seed butter of choice (1 cup) 145g Natvia (3/4 cup) 1 Egg ½-1 tsp Ground Cinnamon ½ tsp Salt + extra for sprinkling ½ tsp Vanilla Extract
1. Pre-heat oven to 175˚C. 2. Line a baking tray with baking/parchment paper and set aside. 3. Whisk egg, Natvia, vanilla and salt in a medium size bowl until well combined. 4. Add peanut butter and stir until it comes together to form dough. 5. Scoop, roll and press into desired shape and size and sprinkle with a little extra salt. On top of the cookie, gently press down a fork in the centre to create a pattern. 6. Bake smaller cookies for 6-8 minutes, or larger cookies for 10-12 - until they are deliciously golden and feel just set. They firm up as they cool. 7. Now comes the hard part, you need to leave your cookies on the baking sheet for 5 minutes or so to cool and set before you move them.
NUTRITION INFORMATION (PER SERVING)
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Serving size
Carbs
Protein
Fats
Energy KJ
Calories
44g
3.7g
7.2g
12.3g
664g
159
Meet Emma, a wife, mum, PT, and nutrition coach who is always cooking up delicious treats and eats. Follow Emma at @emsswanston
Recipe by Emma from www.betterwithcake.com NAT VIA.COM
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310
calories saved *compared to sugar
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Brown ies PREP: 5 MINUTES COOK TIME: 25 MINUTES SERVES: 8
1. Preheat the oven to 180˚C. 2. Lightly grease and line a square 8in (20cm) baking tin. Whisk the melted butter and coconut oil (if using) with the Natvia, then add the eggs and vanilla and whisk well again. 3. Add flour and cocoa powder and mix briefly with a spatula.
INGREDIENTS
4. Pour into the prepared baking tin and bake for 20-25 minutes, until just cooked through.
60g Unsalted Butter, melted (¼ cup) 60g Coconut Oil, melted, or more melted butter (¼ cup) 65g Natvia (1/3 cup) 2 Eggs 1 tsp Vanilla Extract, optional 80g Plain Flour (½ cup) 30g Cocoa Powder (1/3 cup)
5. Allow to cool completely. When cool, cut the brownie into 12 equal pieces, or use a 2in (5cm) round cookie cutter to cut out 8 small circles.
To serve: Whipped double cream and ripe hulled strawberries
6. Just before serving, top each with a teaspoon of whipped cream and a hulled strawberry to make it look like a Santa hat.
NUTRITION INFORMATION (PER SERVING) Serving size
Carbs
Protein
Fats
Energy KJ
Calories
52g
9.4g
3.9g
15.8g
821
196
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Recipe by Claire Wright from www.addsomeveg.com Follow her at @addsomeveg NAT VIA.COM
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34
830
calories saved *compared to sugar
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Ice C ream C ookie Sandwi ches GLUTEN-FREE • KETO • LOW CARB • DAIRY FREE
PREP: 15 MINUTES COOK TIME: 15 MINUTES CHILL TIME: 10 MINUTES SERVES: 5 INGREDIENTS 250g Peanut Butter - or nut/seed butter of choice (1 cup) 145g Natvia (3/4 cup) 1 Egg ½-1 tsp Ground Cinnamon ½ tsp Salt + extra for sprinkling ½ tsp Vanilla Extract 250g No Added Sugar Dark Chocolate 320g No Added Sugar Salted Caramel Ice Cream
Sweet Tips Keep in mind these cookies don't spread much so shape them how you want to eat them.
1. Pre-heat oven to 175˚C 2. Line a baking tray with baking/parchment paper (or a silpat mat) and set aside). 3. Whisk egg, Natvia, vanilla and salt in a medium size bowl until well combined. 4. Add peanut butter and stir until it comes together to form a dough. 5. Scoop, roll and press into desired shape and size and sprinkle with a little extra salt. 6. Bake smaller cookies for 6-8 minutes, or larger cookies for 10-12 - until they are deliciously golden and feel just set. They firm up as they cool. 7. Leave your cookies on the baking sheet for 2-5 minutes to cool and set before you dip them in chocolate. 8. If you try to move them too soon they will crumble. 9. While your cookies are cooling, melt chocolate by your preferred method. 10. Dip cookies into melted chocolate and place bake onto the lined baking sheet. Repeat until all cookies are dipped in chocolate. 11. Once your chocolate has set (you can speed this up by popping them into the fridge for 5 minutes) flip half of the cookies so the chocolatecoated side is facing up. 12. Top half of your cookies with a scoop (or two) of ice cream then top and gently press with another cookie. Repeat until all are filled.
NUTRITION INFORMATION (PER SERVING)
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Serving size
Carbs
Protein
Fats
Energy KJ
Calories
202g
16.5g
21.9g
47.3g
2560
612
Recipe by Emma from www.betterwithcake.com NAT VIA.COM
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Brownie Batter Th icksh ake GLUTEN-FREE • DAIRY FREE
PREP: 5 MINUTES SERVES: 1
1. Place all smoothie ingredients into your blender and process until smooth, creamy and well combined. 2. Pour into a chilled glass or mason jar then top with toppings of choice
INGREDIENTS 250g Peanut Butter - or nut/seed 125g Vanilla Coconut or Greek style yogurt (½ cup) 125ml cup Vanilla almond milk (½ cup) 1 tsp Vanilla ½-1 tsp of Instant Espresso - optional to help enhance the richness of cacao 1-2 tbsp Cacao 1 tsp Natvia Pinch of Cinnamon 1 tbsp Almond Butter * Pinch of Pink Salt ¼-½ cup Ice - more or less to desired consistency 20g Chocolate, melted, to swirl your glass
NUTRITION INFORMATION (PER SERVING) Serving size
Carbs
Protein
Fats
Energy KJ
Calories
423g
14.5g
15.6g
39.5g
2080
497
Serving Tip Garnish with raspberries fresh mint and cacao.
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Recipe by Emma from www.betterwithcake.com NAT VIA.COM
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115
calories saved *compared to sugar
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Balsami c Strawbe rry Semi freddo COLD DESSERT • NO BAKE
PREP: 35 MINUTES CHILL: 4 HOURS SERVES: 10 INGREDIENTS 1 ½ cups Natvia Strawberry Spread 1 ½ tbsp Balsamic Vinegar 400ml Coconut Cream 490g Heavy Cream (2 cups) 20g Natvia Pinch Sea Salt 140g Natural Greek Yoghurt (½ Cup) 1 tbsp of black sesame seeds (to serve)
1. In a saucepan combine the coconut cream and Natvia baking natural sweetener, bring to a boil over a medium heat. Reduce heat and simmer for 10 minutes whisking regularly to prevent burning. 2. Combine Natvia strawberry jam and balsamic vinegar together in a bowl. 3. Whip the cream and salt together to medium-stiff peak. Fold through 2/ cup of the chilled coconut condensed milk and the yoghurt 3 ensuring not to over mix. 4. Gently fold through half of the jam mixture to create swirls. Lightly fold through the remaining jam. Pour into a lined loaf or cake tin and freeze for a minimum of 4 hours. 5. Serve sliced with black sesame seeds.
NUTRITION INFORMATION (PER SERVING) Serving size
Carbs
Protein
Fats
Energy KJ
Calories
140g
13.1
3g
26.9
1320
315
Serving Tip Serve with fresh strawberries or raspberries.
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Recipe from the Natvia kitchen NAT VIA.COM
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460
calories saved *compared to sugar
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C h ocolate C he rry Parfait LOW CARB
PREP: 40 MINUTES CHILL: 4 HOURS SERVES: 12 INGREDIENTS 400g Cherries fresh or frozen (pitted) 80 grams Natvia (1/3 cup + 2 tbsp) 1 tbsp Water 50g Natvia Chocolate topping 125g No Added Sugar Dark Chocolate 350ml Thickened Cream 250g Milk (1 cup) 1 Vanilla Pod, scraped 6 Egg Yolks
1. Combine the cherries, 20g of Natvia Baking and a tablespoon of water in a saucepan. 2. Cook over a medium heat stirring regularly. After 5 minutes puree the cherry mix with a stick blender. Return back to the heat for a further 10 minutes on a medium heat until thick and coating the back of a spoon. Strain through a fine strainer and leave to cool. 3. Melt chocolate and leave aside. In a saucepan heat milk and vanilla over a low heat. Whisk the egg yolks and the remaining 60g of Natvia Baking Natural Sweetener together until creamy. Slowly pour the heated milk mixture onto the eggs while whisking (if you pour the hot milk on too fast it will cook and curdle the eggs). 4. Return the mix back to the saucepan over a low heat stirring constantly for around 5 minutes until thickened and coats the back of a spoon. 5. In one bowl combine ½ cup of the cherry jam and ½ of the custard mix. In a second bowl combine the melted chocolate, Natvia chocolate topping and the remaining custard.
Serving Tip
6. Whip the cream to soft peaks, fold a half of the cream into the chocolate custard and a half through the cherry custard, ensuring not to overmix.
The pictured recipe has been set into silicon muffin trays for individual parfaits.
7. Place the chocolate mix into your prepared tin, filling half way and let set in the freezer for 30 minutes. Pour the cherry custard over the top and freeze until set. 8. Serve with fresh cherries, sugar free chocolate shavings and toasted hazelnuts for a decadent Christmas dessert.
NUTRITION INFORMATION (PER SERVING)
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Serving size
Carbs
Protein
Fats
Energy KJ
Calories
110g
7.4g
3.5g
19.9
980
234
Recipe from the Natvia kitchen NAT VIA.COM
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Ban an a Fritte rs with Salted C arame l Sau ce PREP: 10 MINUTES COOK: 10 MINUTES SERVES: 6 INGREDIENTS 2 large Bananas 2 Eggs 1 tsp of Natvia 250g Self Raising Flour (1 cup) 1 tsp of baking powder 1 Vanilla pod scraped Pinch of sea salt Pinch of Cinnamon Vegetable Oil, for frying ¼ cup Natvia Salted Caramel Sauce (to serve)
1. In a bowl combine mashed banana, vanilla, Natvia, eggs, baking powder and flour until combined. The consistency should be similar to a thick muffin mix. 2. Heat oil in a saucepan for deep frying. Using a dessert spoon drop a spoonful of batter into the hot oil and cook for 1-2 minutes or until golden brown. 3. Remove with a slotted spoon and drain on paper towel. Serve hot with Natvia salted caramel sauce. To test if your oil is hot enough drop a teaspoon of mix into the oil, if it bubbles and moves to the surface the oil is at correct temperature. Do not overcrowd the pot as this will cool the oil, making your fritters dense and soggy
NUTRITION INFORMATION (PER SERVING) Serving size
Carbs
Protein
Fats
Energy KJ
Calories
100g
38.6g
7.4g
2.2g
896
214
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Recipe from the Natvia kitchen NAT VIA.COM
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415
calories saved *compared to sugar
NAT VIA.COM
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Laye red C h oc Mint Slice GLUTEN-FREE • LOW CARB • DAIRY FREE • RAW • KETO
PREP: 20 MINUTES CHILL: 1.5 - 2 HOURS SERVES: 16
1. Add the sunflower seeds, coconut, cacao powder, Natvia and salt into a food processor and blitz into a fine flour/ meal.
INGREDIENTS
3. Press the mixture into a lined loaf tin evenly.
Base 130g Sunflower Seeds (1 cup) 15g Dried Coconut, shredded (½ cup) 2 tbsp Natvia 2 tbsp Cacao Powder 2 Tbsp Coconut Oil 1 tsp Vanilla Extract Pinch of salt
2. Add the vanilla and coconut oil and blend until combined. 4. Add all of the filling ingredients together into a small saucepan. Heat on low until all the ingredients are melted and combined. 5. Pour the filling on top of the base and place into the fridge or freezer to set. 6. Melt the chocolate topping ingredients in a small saucepan on a low heat until combined. 7. Pour the chocolate over the top of the filling and place it back into the fridge to set. 8. Once it has set, slice into log shapes or squares.
Filling 20g Coconut Cream (1/3 cup) 20g Coconut Butter, melted (1/3 cup) 2 tbsp Natvia ¼ tsp Spirulina Powder 2 Drops Peppermint Oil
NUTRITION INFORMATION (PER SERVING) Serving size
Carbs
Protein
Fats
Energy KJ
Calories
35g
2.1g
3g
14.3g
636
152
Natvia Chocolate Topping 80g No Added Sugar Dark Chocolate 80g Coconut Cream 2 tbsp Natvia 2 Drops Peppermint Oil
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Recipe by Jordan Pie from www.reallifeofpie.com NAT VIA.COM
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QUICK RECIPE
Strawbe rry & C ream Pan n a C otta GLUTEN-FREE • KETO • LOW CARB • DAIRY FREE • NO BAKE
PREP: 10 MINUTES CHILL: 4 HOURS SERVES: 5
INGREDIENTS Panna Cotta 400ml Coconut Cream (1 ¾ cups) 1 tbsp Natvia 1 tbsp Coconut Oil 2 tsp Gelatin Powder Seeds of 1 Vanilla Bean Strawberry Coulis 350g Strawberries, chopped (3 cups) 1 tbs Natvia Leftover vanilla pod
1. To a small saucepan, add the gelatin and 1-2 tbsp of the coconut cream and mix together. Set this aside for a minute or two as it will allow the gelatin to bloom and thicken. 2. Add the remaining coconut & vanilla panna cotta ingredients to the saucepan and heat on a low-medium heat until the gelatin has dissolved completely. Make sure all the ingredients are evenly combined. 3. Taste the mixture and adjust the sweetness if desired. 4. Pour the mixture into individual ramekins or silicon moulds. Place onto a chopping board and then into the fridge to set. 5. It should take roughly 4 hours for the panna cotta to set. 6. Chop the strawberries. Add all the strawberry coulis ingredients into a small saucepan and heat for 7-10 minutes, or until the strawberries begin to soften and break down. 7. Remove from the heat and allow to cool. 8. Remove the vanilla bean pod from the strawberry coulis. 9. When the panna cotta is set, serve them with the strawberry coulis and enjoy.
NUTRITION INFORMATION (PER SERVING)
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Serving size
Carbs
Protein
Fats
Energy KJ
Calories
159g
5.6g
3g
18.4g
857
205
Recipe by Jordan Pie from www.reallifeofpie.com NAT VIA.COM
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570
calories saved *compared to sugar
NAT VIA.COM
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Mango C ocon ut C heesecake • NO BAKE
PREP: 1 HOUR CHILL: 1 HOURS SERVES: 12
1. For the biscuit base: place all ingredients into a food processor and blitz until it resembles wet sand. Press into a prepared tin and place into the fridge for 15 minutes to cool. 2. For the coconut cheesecake, whisk together coconut cream and thickened cream until soft peaks formed.
INGREDIENTS
3. In a separate bowl, add cream cheese and Natvia and beat until smooth. Add cream and coconut cream mixture, and beat to combine.
Base 200g Sugar-Free Digestive Biscuits 70g Coconut, shredded 80g Coconut Oil
4. In a small bowl, add boiling water and sprinkle gelatin on top. Whisk with a fork until completely dissolved. Allow to cool for five minutes before adding to the cheesecake mixture.
Cheesecake 1 can Coconut Cream, chilled, only use cream part (400mL) 1 cup Thickened Cream (250mL) 250g Cream Cheese, at room temperature (1 cup) 95g Natvia (½ cup) 2 ½ tsp Powdered Gelatin 1 ½ tbsp Water, boiling Mango gel 1 ½ cups Mango Puree (flesh from 3 large mangos) 1 tbsp Natvia 3 tsp Gelatin 2 tbsp Water, boiling
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5. Whisk for a further five minutes until smooth and silky. Pour over the top of the hardened base. Smooth out and place into the fridge for 30 minutes to chill. 6. For the mango puree, whisk Natvia into mango puree. Add boiling water to a small bowl and add gelatin. Whisk until completely dissolved. 7. Pour gelatin into mango puree mixture and stir to thoroughly combine. Pour puree over the top of the coconut cheesecake, spread out and place back into the fridge for one hour to firm up completely. 8. Slice into bars and serve cold.
NUTRITION INFORMATION (PER SERVING) Serving size
Carbs
Protein
Fats
Energy KJ
Calories
163g
519g
8.3g
34g
1740
416
Recipe by Andrea from www.eatnik.com.au NAT VIA.COM
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800
calories saved *compared to sugar
NAT VIA.COM
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Raspbe rry Ri pple Ice C ream LOW CARB
PREP: 1 HOUR CHILL: 6 HOURS SERVES: 6 INGREDIENTS Vanilla Ice Cream 500ml Thickened Cream 250ml Milk 2 tsp Vanilla Extract OR 2 Vanilla Pods, split and scraped 6 Egg Yolks 140g Natvia (¾ cup) Pinch salt Raspberry Puree 125g Raspberries, fresh or frozen (1 cup) 1 tbsp Natvia
1. For the ice cream: Place cream, milk and vanilla into a pot. Heat over a medium heat until almost boiling. Remove and allow to cool for 30 minutes. 2. Meanwhile, whisk together egg yolks and Natvia until light and creamy. When cream mix has cooled slightly, gradually pour into egg yolks, continuously whisking. 3. Pour back into pot and place back on stove. Heat over a low heat, stirring constantly until custard reaches 80˚C (approximately 10 minutes). 4. Strain into a loaf tin and place into the freezer for four hours or overnight. 5. Before adding the raspberry ripple, remove ice cream from freezer at least 30 minutes prior to making the puree. 6. To make the puree, heat raspberries and Natvia in a pot over a medium hit. Mash with a fork until berries have broken down. 7. Strain to remove seeds and allow to cool completely before rippling through vanilla ice cream. Place back into the freezer for at least one hour to harden before serving.
NUTRITION INFORMATION (PER SERVING)
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Serving size
Carbs
Protein
Fats
Energy KJ
Calories
188g
6.9g
5.6g
36.2g
1600
382
Recipe by Andrea from www.eatnik.com.au NAT VIA.COM
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200
calories saved *compared to sugar
NAT VIA.COM
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Me lba C ake
PREP: 1 HOUR CHILL: 6 HOURS SERVES: 6 INGREDIENTS 225g Self-Raising Flour (1 ½ cups) ¼ tsp Salt 115g Unsalted Butter (½ cup) 3 tbsp Natvia 2 tsp Vanilla Extract 2 Eggs, large 115g Light Sour Cream (½ cup) 175g Peach, fresh 75g Raspberries, fresh (1 cup)
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Pre-heat your oven to 180˚C Grease and line a standard springform pan. Place the butter and Natvia in the bowl of a mixer and cream for four minutes until light and fluffy. Add the vanilla extract, the salt and the eggs, beating well in-between. Sift the flour and fold half of it through the batter. Scoop the sour cream in and stir until combined. Fold the second half of the flour through. Pour into prepared pan and smooth the top. Cut your peach in half and remove stone. Cut peach into 12 slices and arrange then in a pretty pattern around the top of your cake. Place the raspberries in the gaps around the peach slices. Bake for 40-45 minutes, or until a skewer comes out clean. Cool and serve dusted with blitzed Natvia on top.
NUTRITION INFORMATION (PER SERVING) Serving size
Carbs
Protein
Fats
Energy KJ
Calories
107g
23.2g
5.8g
16.3g
1120
268
Recipe by Naomi Sherman from www.nomishermanfoodcreative.com. Follow her at @naomisherman_foodcreative NAT VIA.COM
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800
calories saved *compared to sugar
NAT VIA.COM
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Black bottom pie GLUTEN-FREE LOW CARB
PREP: 35 MINUTES CHILL: 2 HOURS SERVES: 12 INGREDIENTS Chocolate Base 100g desiccated coconut 100g hazelnut meal 35g cacao powder 100g unsalted butter, melted Chocolate Custard 30g sugar free custard powder 60g Natvia 30g cacao powder 500ml milk 2 tsp gelatine Cream topping 150ml thickened cream ½ tsp vanilla bean paste
1. Combine the chocolate base ingredients in a bowl and stir until thoroughly combined. Press into a greased and lined round 22cm tin. 2. Mix the custard, Natvia and 2 tablespoons of the milk into a paste in a heat safe bowl. Place over a simmering saucepan of water and gradually add the remaining milk as you whisk continuously until the custard thickens, approximately 15 minutes. Remove from heat. 3. Sprinkle the gelatine over ¼ water in a heat-proof jug and stand for 5 minutes. Heat in the saucepan over simmering water, whisking until the gelatine has dissolved. Whisk into the custard. Pour the mixture over the base and then cover and chill for at least 2 hours. 4. Beat the cream with the vanilla and Natvia and then dollop or pipe over the set custard. Sprinkle with cacao powder.
Serving size: 85g Carbs: 6g Protein: 4.4g Fats: 22.5g Energy KJ: 1040 Calories: 208
SWEET TIPS • Best eaten within 5 days, store in an airtight container in the refrigerator.
Cacao powder, for sprinkling
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Recipe by Naomi Sherman from www.nomishermanfoodcreative.com. Follow her at @naomisherman_foodcreative NAT VIA.COM
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