15
Delicious Sugar-free Christmas recipes
Christmas Issue Packed with DELICIOUS SUGAR-FREE RECIPES
2
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Recipe Index How To Bake with Natvia
5
Jingle Entree
Gin-gle All The Way (Sugar Free Christmas Cocktail)
8
Fresh Oysters with Nahm Jim
10
Brie, Asparagus and Raspberry Tartlets
14
Cooked Tiger Prawns with Sugar-Free Cocktail Sauce
16
Christmassy Mains
Maple and Orange Baked Ham
18
Christmas Stuffed Butternut Pumpkin
20
Delightful Sides
Maple Roasted Vegetables with Hazelnuts and Goat's Cheese
24
Quinoa, Pomegranate and Feta Salad
26
Desserts
Mango Cheesecake Dessert Cups
28
Caramelised Pineapple with Chilli Glaze
30
Cheats Chocolate Block
32
Choc Almond Clusters
34
Managing Editor
Nikita Gulati
Designer
Amy Chien
Natvia Head Baker and Food Editor
Rachel Knight
Photography and Styling
Therese Bourne Rachel Knight
Published by Natvia
For more recipes and sugar-free 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. 3
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How to Cook with Natvia Sweetness Comparison *Natvia can be almost as twice as sweet as sugar 1 SERVE OF NATVIA = 1 TSP OF SUGAR
(4G TPS)
(2G TPS)
SUGAR QTY
SUGAR (G) EQUIVALENT TO
NATVIA (G)
NATVIA QTY
1 tsp
4g
2.64g
²⁄₃ tsp
1 tbsp
12g
8g
2 tsp
¼ cup
55g
36g
3 ts p
¹⁄₃ cup
75g
50g
¼ cup
½ cup
115g
76g
¼ cup + 2 tbsp
²⁄₃ cup
150g
99g
½ tsp
¾ cup
170g
112g
½ tsp + 1 tbsp
1 cup
225g
149g
¾ cup
Icing Sugar
Meringue-Based Dishes
Optimum Rise
Jams & Sauces
Natvia can easily substitute icing sugar by blitzing regular Natvia or Natvia Baking Mix into a finer consistency.
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.
When making dishes like a pavlova, Natvia can be added at the start before whisking the egg whites.
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.
Light & 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.
Recipe Key
5
LC
GF
DF
DF
KETO
VEGAN
LCHF
RAW
15 MIN
LOW CARB
GLUTEN FREE
DAIRY FREE
DIABETIC FRIENDLY
KETO
VEGAN
LCHF
RAW NO BAKE
QUICK TO MAKE
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e l g n i J ENTREE
7
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e l g n i G All The Way
CHRISTMAS COCKTAIL
SERVES 1 PREP 5 MINUTES
Ingredients
1 P lace all of the ingredients except the orange peel into
1 tsp Natvia
a shaker.
45ml Gin 30ml Cranberry Juice, no added sugar
2 S hake for 20-30 seconds.
15ml Lime Juice, freshly squeezed
3 S train into a martini glass and serve chilled topped with a curl of orange peel
10ml Orange Juice, freshly squeezed Ice A thick slice of Orange Peel, to garnish
Tips
Nutrition Information
Exchange Gin for Vodka for a Cosmopolitan inspired Christmas Cocktail
9
(per serving)
Carbs
Pro
Fats
4.8g
0.3g
0.1g
Energy K J
Calories
Serving size
489kj
117
105g
LC
GF
DF
DF
KETO
VEGAN
30 MIN
LOW CARB
GLUTEN FREE
DAIRY FREE
DIABETIC FRIENDLY
KETO
VEGAN
QUICK TO MAKE
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s r e t s y O With
NAHM JIM SERVES 12 AS A CANAPE PREP 15 MINUTES
Ingredients
1 P lace all of the ingredients except the oysters,
24 Oysters, freshly shucked
coriander and rock salt in a high speed blender. Blitz until combined (20-30 seconds).
6 Garlic Cloves, peeled 1 Birds Eye Chilli, seeds removed
2 P our into a bowl and add the chopped coriander, stir
1 Long Red Chilli, seeds removed
to combine. Cover and refrigerate until you are ready to serve.
20g Natvia Gold
3 P lace the rock salt on a platter and arrange the
2 tbsp Fish Sauce
oysters on top. Spoon the chilled Nahm Jim onto each oyster and serve immediately.
120ml Lime Juice ½ bunch Coriander including the stems, finely chopped Rock Salt, to serve (optional)
Tips
Nutritional information is per oyster with Nahm Jim.
Nutrition Information
The rock salt, not only looks great but it helps to keep the oyster shell in place when serving.
11
(per serving)
Carbs
Pro
Fats
0.5g
2.2g
0.4g
Energy K J
Calories
Serving size
68kj
16
27g
LC
GF
DF
DF
KETO
RAW
30 MIN
LOW CARB
GLUTEN FREE
DAIRY FREE
DIABETIC FRIENDLY
KETO
RAW NO BAKE
QUICK TO MAKE
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s u g a r a p Brie As And
RASPBERRY TARTLE TS SERVES 20 AS A CANAPE PREP 50 MINUTES COOK / CHILL 15 MINUTES
Ingredients
5 P lace a square of brie on top and bake for 12-15
Fillo Pastry, cut into 80, 7cm x 7cm squares
minutes until the cheese is melted and the pastry is golden.
125g Brie, sliced and cut into 2cm lengths 16 Asparagus Spears, trimmed and sliced into 1cm lengths
6 R emove from the oven and season with salt and pepper.
5 tsp Natvia Raspberry Fruit Spread
7 S erve warm.
80ml Olive Oil (1/3 cup) Salt and Pepper
Tips 1 P reheat oven to 180C and grease a 24 hole, mini muffin tray.
2 H eat 1 tablespoon of olive oil in a frying pan over a
Adjust the size of the pastry squares according to the size of the mini muffin tray. Garnish with fresh herbs or finely chopped nuts for added flavour and texture Nutritional information is per tartlet
medium heat. Add the asparagus and cook until just tender. Season with salt and pepper and set aside to cool.
Nutrition Information
3 P lace the remaining olive oil in a small bowl. Brush
(per serving)
one of the fillo squares with oil and place into the base of the mini muffin tray (the pastry should slightly hang outside the muffin hole). Repeat so each of the tarts have 4 pastry layers.
4 S poon the cooked asparagus between the 20 mini
tartlets and top with ¼ tsp Natvia raspberry spread.
13
Carbs
Pro
Fats
4.6
2.1g
5.4g
Energy K J
Calories
Serving size
319kj
76
24g
LC
DF
KETO
LCHF
HOT
LOW CARB
DIABETIC FRIENDLY
KETO
LCHF
HOT BAKES
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s n w a r P With
SUGAR FREE COCKTAIL SAUCE SERVES 6 PREP 10 MINUTES
Ingredients
1 I n a bowl combine the egg yolk, tamari, lemon juice
24 Cooked Tiger Prawns, deshelled
and horseradish, whisk to combine.
1 Egg Yolk
2 V ery slowly drizzle the oil in a little at a time, whilst
1 ½ tsp Tamari
continuing to whisk. The mayonnaise will gradually start to thicken. Continue whisking until all of the oil has been added.
1 tbsp Lemon Juice 2 tsp Horseradish, finely grated
3 A dd the tomato sauce, Natvia and season with salt
1 ½ tsp Natvia, blitzed to fine consistency
and pepper. Whisk again until well combined.
1 tbsp + 1tsp Sugar Free Tomato Sauce
4 S poon the sauce into a ramekin and serve with chilled
180ml Vegetable Oil
tiger prawns.
Salt and Pepper
Tips
Nutrition Information
Nutritional information is per serve of 4 prawns with sauce.
(per serving)
Add 1-2 tablespoons of water to the sauce to use as dressing for a prawn cocktail
15
Carbs
Pro
Fats
0.7g
24.5g
29.4g
Energy K J
Calories
Serving size
1520KJ
363
143G
LC
GF
DF
DF
KETO
LCHF
30 min
LOW CARB
GLUTEN FREE
DAIRY FREE
DIABETIC FRIENDLY
KETO
LCHF
QUICK TO MAKE
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y ss a m Christ
MAINS
17
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e l p a M And
ORANGE BAKED HAM SERVES 12 PREP 20 MINUTES COOK / CHILL 1 HOUR 20 MINS
Ingredients
1 P reheat oven to 160C and line a baking tray with
120g Natvia Marmalade Fruit Spread
baking paper
2 tbsp Navia Maple Flavoured Syrup
2 C ombine all of the ingredients except for the cloves in
1 tbsp Dijon Mustard
a bowl and mix to combine.
Cloves
3 R emove the outer layer of the skin from the ham.
4.5kg Ham on the Bone
4 S core vertical and horizontal lines into the fat and press a clove into the centre of each diamond.
5 B rush the glaze over the scored fat and place into the oven.
6 G ently cook for 1 hour and 20 minutes removing the ham every 15 minutes to reglaze.
Tips
Keep your ham fresh and moist by placing it in a damp ham bag or pillow case in the fridge. Refresh the bag in clean water every 2-3 days.
Nutrition Information
To ensure the ham stays moist, slice pieces as needed
(per serving)
Nutritional information is per serving of ham, as a main meal with sides.
19
Carbs
Pro
Fats
1g
52.7g
14.9g
Energy K J
Calories
Serving size
1480kj
354
182g
LC
GF
DF
DF
KETO
LCHF
HOT
LOW CARB
GLUTEN FREE
DAIRY FREE
DIABETIC FRIENDLY
KETO
LCHF
HOT BAKES
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s a m t s Chri
STUFFED BUT TERNUT PUMPKIN SERVES 6 PREP 35 MINUTES COOK / CHILL 1 HOUR
Ingredients
6 S coop 2/3 of the flesh from the pumpkin ensuring
1 Butternut Pumpkin, medium sized
1/3 remains to hold its shape.
3 tbsp Olive Oil
7 A dd the cooked pumpkin to the frying pan and mix to
1 Red Onion, diced
combine.
2 Garlic Cloves, finely chopped
8 F old through the pistachios, the maple flavoured syrup
80g Quinoa
and season with salt and pepper.
1 tbsp Rosemary, chopped
9 S poon the mixture back in to the pumpkin shell,
60g Baby Spinach
ensuring not to overfill. Place one half on top of the other and tie with cooking string every 3-4cm.
50g Pistachios, roughly chopped ¼ tsp Cinnamon
10 R eturn to the oven for 10 minutes or until hot. Remove and leave to rest for 5 minutes before slicing.
Pinch Ground Cloves 1 tbsp Natvia Maple Flavoured Syrup
Tips
Salt and Pepper
1 P reheat oven to 200C (fan forced) and line a baking
Mould any remaining mixture into patties and use for veggie burgers
tray with baking paper.
Nutrition Information
2 C ut the pumpkin in half lengthways and using a
(per serving)
spoon, scoop out and discard the seeds.
3 P lace on the prepared tray and drizzle with 1
tablespoon of olive oil and season with salt and pepper. Bake for 40 minutes or until the flesh is tender enough to remove with a spoon.
4 C ook the quinoa as per the instructions on the packet and set aside to cool.
Carbs
Pro
Fats
19.9g
7.1g
15.1g
Energy K J
Calories
Serving size
1080kj
258
188G
5 I n a large frying pan, fry the onion and garlic in
the remaining olive oil until soft. Add the spinach, rosemary, cinnamon, cloves and quinoa. Cook until the spinach has wilted.
21
GF
DF
VEGAN
HOT
GLUTEN FREE
DAIRY FREE
VEGAN
HOT BAKES
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l u f t h g Deli
SIDES
23
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d e t s a o R Maple VEGE TABLES
With Hazelnuts & Goat‘s Cheese
SERVES 8 AS A SIDE PREP 15 MINUTES COOK / CHILL 40 MINUTES
Ingredients
1 P reheat oven to 200C (fan-forced) and line a baking
100ml Natvia Maple Flavoured Syrup
tray with baking paper.
4 Parsnips, peeled, ¼ lengthways and the core removed
2 P lace the vegetables in a large bowl and drizzle
with 80ml of Natvia Maple Flavoured Syrup and 1 tablespoon of olive oil. Season with salt and pepper and toss so the vegetables are coated.
4 Carrots, peeled and ¼ lengthways 3 Beetroot, peeled and cut into wedges
3 P lace into the oven and roast for 35 to 40 minutes or
2 tbsp Olive Oil
until the parsnips are golden.
50g Skinless Hazelnuts, roughly chopped
4 O nce cooked, transfer to a serving platter and top
50g Goat Cheese, crumbled
with the remaining syrup, hazelnuts, crumbled goat’s cheese and parsley.
15g Parsley, roughly chopped Salt and Pepper
5 D rizzle with the remaining olive oil and serve warm.
Tips
Nutrition Information
For a vegan option omit the goat cheese.
(per serving)
Add a squeeze of lemon juice before serving to add freshness to the dish
25
Carbs
Pro
Fats
9.8g
4.1g
10.6g
Energy K J
Calories
Serving size
679kj
162
114g
LC
GF
DF
VEGAN
LCHF
HOT
LOW CARB
GLUTEN FREE
DIABETIC FRIENDLY
VEGAN OPTION
LCHF
HOT BAKES
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a o n i u Q
POMEGRANATE & FE TA SALAD SERVES 24 AS A SIDE PREP 20 MINUTES COOK / CHILL 20 MINUTES
Ingredients 300g Quinoa 1 Red Onion, finely chopped
1 C ook the quinoa as per the instructions and set aside
80g Goji Berries
to cool.
200g Feta Cheese, crumbled
2 T o make the dressing, combine the lemon juice, olive
200g Pomegranate Seeds, roughly 2
oil and Natvia in a bowl and whisk to combine. Set aside
pomegranates 80g Pine Nuts, lightly toasted
3 P lace the cooled quinoa and the remaining
½ bunch Coriander, roughly chopped
ingredients into a bowl and stir to combine.
½ bunch Mint Leaves, roughly chopped
4 S eason with salt and pepper and pour over the
Natvia salad dressing. Lightly stir to combine ensuring the salad is coated.
½ bunch Parsley Leaves, roughly chopped 160ml Lemon Juice 120ml Olive Oil 2 tsp Natvia, blitzed to fine consistency
Tips
Nutrition Information
For a vegan alternative substitute the feta with your favourite vegan cheese.
(per serving)
This salad can be made ahead of time and dressed just before serving
27
Carbs
Pro
Fats
6.2g
3.3g
10g
Energy K J
Calories
Serving size
548kj
131
52g
LC
GF
DF
KETO
VEGAN
LCHF
LOW CARB
GLUTEN FREE
DIABETIC FRIENDLY
KETO
VEGAN OPTION
LCHF
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d e s i l e m Cara
PINEAPPLE WITH CHILLI GLAZE SERVES 4 PREP 30 MINUTES COOK / CHILL 10 MINUTES
Ingredients 1 Pineapple, peeled and cut lengthways into 8 long wedges and core removed
5 H eat the chargrill on a medium-high heat. 6 I nsert skewers into each piece of pineapple. Place on
the preheated chargrill and cook for 2-3 minutes each side.
80g Unsalted Butter 50g Natvia Gold (1/4 cup)
7 O nce cooked arrange onto a serving platter and
125ml Orange Juice, freshly squeezed (1/2 cup)
serve with toasted, flaked coconut and sugar free ice cream.
1/4 tsp Chilli Powder 1/4 tsp Salt Pinch of Black Pepper, ground
Tips
Pinch of Cloves, ground
For a vegan dessert option, serve with dairy free ice cream.
2 tbsp Lime Juice, freshly squeezed Pinch Xanthan Gum
Nutritional information is per 2 wedges of glazed pineapple without coconut and ice cream
OPTIONAL: Coconut Flakes, toasted , Sugar Free Vanilla Ice Cream
Nutrition Information
1 I n a saucepan, melt the butter over a medium heat.
(per serving)
Add the Natvia and stir to combine.
2 A dd the orange juice, chilli powder, salt, pepper,
cloves and xanthan gum. Increase the heat and simmer for 2-3 minutes or until the glaze thickens slightly (the consistency should be similar to runny honey).
Carbs
Pro
Fats
4.1g
0.5g
11.1g
Energy K J
Calories
Serving size
517kj
124
67g
3 R emove from the heat and whisk in the lime juice. Set aside to cool slightly.
4 P lace the pineapple wedges in a bowl and pour the glaze over ensuring each piece is coated. Leave to marinate for 20 minutes.
31
LC
GF
DF
DF
KETO
VEGAN
LCHF
KIDS
LOW CARB
GLUTEN FREE
DAIRY FREE
DIABETIC FRIENDLY
KETO
VEGAN
LCHF
KIDS TREATS
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o g n a M
CHEESECAKE DESSERT CUPS SERVES 6 PREP 20 MINUTES
Ingredients 250g Cream Cheese, at room temperature 240ml Thickened Cream 125ml Double Cream (1/2 cup) 70g Natvia, blitzed to fine consistency
1 I n a mixer, beat the cream cheese until smooth. Add a small amount of the thickened cream and beat again. Add the remaining thickened cream and double cream and beat again until thick and creamy (the consistency should be similar to cheesecake filling).
2 F old the lemon zest and juice through the mixture until
1 Lemon, rind only finely grated
combined.
1 tbsp Lemon Juice, freshly squeezed
3 D ivide between 4 glasses and top with mango,
1 Mango, peeled and cut into cubes
passionfruit pulp, blueberries and mint leaves.
4 tbsp Passionfruit Pulp, to serve Mint Leaves, to serve Blueberries, to serve, optional
Tips
Nutrition Information
Garnish with edible flowers for a stand out dessert
(per serving)
Dice an extra mango and use as a bottom layer for an extra tangy dessert
33
Carbs
Pro
Fats
5.4g
5.6g
31g
Energy K J
Calories
Serving size
1370kj
327
146g
LC
GF
DF
KETO
VEGAN
LCHF
COLD
KIDS
30 min
LOW CARB
GLUTEN FREE
DIABETIC FRIENDLY
KETO
VEGAN
LCHF
COLD DESSERT
KIDS TREATS
QUICK TO MAKE
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s t a e h C
CHOCOLATE BLOCK SERVES 1 AS A GIFT PREP 5 MINUTES COOK / CHILL 5 MINUTES
Ingredients 1 Block of Natvia Dark or Milk Chocolate
1 P lace the Natvia block onto a lined baking tray.
20g Natvia Dark or Milk Melting Choc
2 P repare your toppings (If using nuts or berries roughly chop).
Topping Suggestions - Goji Berries, Pistachios, Almonds, Saffron, Rose Petals, Coconut, Hazelnuts, Macadamias, Pumpkin Seeds, Orange Zest
3 M elt the Natvia choc as per the instructions. Moving
quickly brush the melted choc onto the smooth side of the block then sprinkle with desired toppings.
4 P lace into the fridge for 5-10 minutes to set. 5 O nce set, store in a sealed container in the fridge until
Tips
you’re ready to use.
These make great gift ideas for friends and family. Make one for each guest and wrap it in clear cellophane to use as a place setting at the table. Nutritional information is per block using Natvia Dark Chocolate Block topped with hazelnuts and coconut
Nutrition Information (per serving)
35
Carbs
Pro
Fats
25.6g
8.4g
53.6g
Energy K J
Calories
Serving size
2300kj
549
135g
GF
DF
VEGAN
RAW
30 min
KIDS
LUNCH
GLUTEN FREE
DAIRY FREE
VEGAN
RAW NO BAKE
QUICK TO MAKE
KIDS TREATS
LUNCH BOX TREATS
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e t a l o c o Ch ALMOND CLUSTERS
SERVES 17 PREP 10 MINUTES COOK / CHILL 10 MINUTES
Ingredients 240g Slivered Almonds 200g Natvia Dark Melting Choc 100g Natvia Milk Melting Choc
Tips
1 P reheat oven to 180C.
Add chopped macadamias or pistachios for extra flavour and texture
2 P lace the slivered almonds on a lined baking tray
and toast in the oven for 5-8 minutes or until slightly golden (over cooking the almonds will result in the clusters being bitter).
To make these clusters chewy, add goji berries or dried cranberries to the mix.
3 O nce cooked, place into a large bowl. Melt the
Natvia Baking Choc as per the instructions and pour over the slivered almonds. Stir to combine ensuring all of the almonds are coated.
4 T ake a tablespoon of mixture and spoon it onto a
lined baking tray. Repeat with the remainder of the mixture.
Nutrition Information
5 Place into the fridge to set for 10 minutes.
(per serving)
6 S tore in a sealed container in the fridge. Remove from the refrigerator 10 minutes before serving
37
Carbs
Pro
Fats
1.5g
3.4g
14.1g
Energy K J
Calories
Serving size
660kj
158
32g
LC
GF
DF
DF
KETO
VEGAN
LCHF
KIDS
LUNCH
LOW CARB
GLUTEN FREE
DAIRY FREE
DIABETIC FRIENDLY
KETO
VEGAN
LCHF
KIDS TREAT
LUNCH BOX TREATS
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