Christmas E-mag 2021

15

Delicious Sugar-free Christmas recipes

Christmas Issue Packed with DELICIOUS SUGAR-FREE RECIPES

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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.

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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

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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

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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.

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DF

VEGAN

HOT

GLUTEN FREE

DAIRY FREE

VEGAN

HOT BAKES

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l u f t h g Deli

SIDES

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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

NATVIA.COM

@natvialiving

IN

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N O I T ES G G

DESSERTS

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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.

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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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