Bake this
s a m t s i r h C with NORBU THE SWEET MONK
Foreword Our list of the best things about Christmas could go on but there’s nothing better than getting together in celebration with your loved ones during this festive season. They say food brings people together but the irresistable sweet treats that come with the festive season are more often than not calorie ridden! Why not create lower calorie versions of your traditional and beloved Christmas recipes? Here is a collection of recipes sweetened with Natvia and Norbu so you can enjoy the sweeter things in life this season. Don’t forget, we have more delicious recipes for every occasion on www.sweeterlifeclub.com The Sweeter Life Club Team wishes you and your family a Merry Christmas and a Happy New Year!
With love, The Sweeter Life Club The Natvia and Norbu Team All rights reserved ... why?
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Tips for a Stress Free (and Sugar Free) Christmas. Get ready foron as the festive se
Plan Ahead. In the lead up to Christmas, any spare moment is precious. Make the most of your time by planning ahead. By being prepared or simply writing lists, you’ll breeze through the festive season.
be tricky With the Festive Season upon us, we all know that it can rush. mas Christ mad to avoid gaining a few pesky kilos during the getfamily rts, conce mas Between the office parties, kids’ Christ interesting for togethers and school holidays, things are bound to get tips to make few a are Here r. taske even the most coordinated multilife that little bit easier.
Bake a Treat to Take. Indulge sensibly by baking some sugar free goodies with Natvia or Norbu to take to your next holiday party. It’s a great way to get the kids in the kitchen and teach them about nutrition.
Don’t Skip Meals.
Have Fun!
Skipping lunch to compensate for canapés and champagne with colleagues? That never ends well. Eating healthy and sensible meals throughout the day will stop you a over-indulging later, not to mention giving you the energy you need to make it through the day.
With so much to do during Christmas, it can be so easy to forget about what’s really important – looking after yourself and your family. Remember to take a break, spend time and enjoy your holidays!
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PIP’S C O Orecipe K I N Gis courtesy of This SKerslake C H O O Lof Pip’s Cooking
Pip School.
Method
Pip’s Christmas Pudding
1 Combine fruit and liqueur in a large bowl. Add combined soda and water, mix well. Cover, stand overnight at room temperature. 2 Beat butter and Natvia in medium bowl with electric mixer until just combined (do not overbeat). 3 Add eggs, one at a time, beating only until combined between additions. Stir butter mixture into fruit mixture. Add in citrus peel and 2 tablespoons orange juice with 1 tablespoon of the juice from the soaked dates. 4 Stir in sifted flour and ginger, then breadcrumbs.
Ingredients
5 Boil for 6 hours medium heat and top up water when necessary. Or 1½ hours in a pressure cooker set onto medium /low heat once pressure comes up.
• 8.8 oz chopped seeded dates (soaked to soften prior to chopping) • 8.8 oz dried c urrants • 4.2 oz raisins
Method for preparing pudding for boiling
• 4 oz citrus peel
1 Grease pudding steamer (9 cup capacity).
• 2.7 fl oz orange juice & 0.7 fl oz Cointreau combined
2 Spoon mixture in.
• 4.2 oz white raisins
• ½ teaspoon baking soda • 0.7 oz (20g) boiling water • 8.8 oz soft butter • 12oz firmly packed Natvia • 4 ea. Eggs
3 Place 2 layers of baking paper and foil with a pleat folded into the centre, over the top of the steamer and secure with string. 4 Sit steaming basin on an upturned plate to ensure that it doesn’t move around in pan whilst cooking. 5 Keep boiling water about half way up the steamer.
• 5.3 oz plain flour • 1 teaspoon ground ginger • 9.9 oz stale breadcrumbs 4
Fruit Mince Tarts
Method Ingredients • 26.5 oz white raisins • 26.5 oz raisins, chopped • 15.8 oz dried currants • 17.6 oz seeded dates, chopped • 17.6 oz seeded prunes, finely chopped • 2 large green skinned apples, peeled and grated • 7 oz Natvia
1 Blitz Natvia in a food processor until it resembles the consistency of icing sugar 2 Mix all ingredients except the pastry in large bowl and cover tightly with plastic wrap. 3 Store mixture in the fridge for 3 days before using, stirring mixture once a day. 4 Mixture can be kept covered in the fridge up to 6 months. 5 Cut sheets of short crust pastry into rounds and put into greased 12 hole tins.
• 2 tablespoons finely grated orange rind
6 Put mixture into pastry cases and top with small star shapes or any shape you would prefer and place on top of mixture.
• 1 tablespoon all spice
7 Bake for 20 minutes at 350°F or until brown.
• 2 teaspoons ground cloves
8 Put on wire rack to cool.
• 4.4 oz no added sugar plum jam
9 Dust with ground Natvia to serve.
• 12.7 oz brandy
PIP’S C O Orecipe K I N Gis courtesy of This SKerslake C H O O Lof Pip’s Cooking
Pip School.
• 4 sheets of shortcrust pastry 5
Method
Pip’s Gluten Free Christmas Cake
1 Place dried mixed fruit and 5.4 oz brandy in a large airtight container. Mix well. Cover and stand overnight or preferably for 1 week, stirring occasionally. 2 Preheat oven to 300°F. Lightly grease a 7cm deep, 20cm (base) round cake pan. Line base and side with double layer brown paper and baking paper (see tips). Using an electric beater, cream butter and Norbu in a large bowl until pale and creamy. Add eggs, one at a time, beating well after each addition. 3 Sift flours and spices over butter mixture. Add fruit mixture and stir until well combined. Press mixture into pan. Smooth surface. Decorate top with almonds. 4 Bake cake for 2 to 2 ¼ hours or until a skewer inserted into the centre comes out clean. Pour remaining ⅓ cup brandy over hot cake. Allow to cool completely in a pan.
Ingredients • 30 oz dried mixed fruit
5 Place jam in a heatproof, microwave safe bowl. Microwave on HIGH (100%) for 30 seconds or until warm. Remove cake from pan and brush top with warm jam. Allow to set. Serve.
• 8.4 fl oz brandy • 5.3 oz butter, softened • 6.3 oz Norbu • 3 eggs at room temperature • 5.3 oz gluten free plain flour • 1.3 oz gluten free self-raising flour • 2 teaspoons ground cinnamon
Tips • You will need to start this cake at least 1 day ahead. • Baking tips: Lightly grease cake pan. Line base and sides with double layer brown paper, then double layer baking paper, allowing a 6cm overhang at all sides. Position oven rack just below centre so cake sits in the centre of the oven.
• 1 ½ teaspoons ground nutmeg • ½ teaspoon ground cloves • 2.6 oz (75g) blanched almonds • 2.2 oz (62g) no added sugar apricot jam
PIP’S C O Orecipe K I N Gis courtesy of This SKerslake C H O O Lof Pip’s Cooking
Pip School.
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Christmas Chocolate Brownies
Method 1 Preheat oven to 320°F and line a medium (22cm x 22cm) square baking dish with baking paper. 2 Sift the cocoa into a medium bowl. Melt the butter over low heat. When the butter is melted add to the cocoa in a steady stream, stirring with a metal fork as you go. Continue to whisk until smooth. 3 Whisk the eggs and 1 teaspoon vanilla essence together. Add to the cocoa mixture in a steady stream, whisking with the fork as you go, until smooth. 4 Stir through Natvia until well combined. 5 Fold in the plain flour and stir gently until evenly and just combined. 6 Bake in the preheated oven for 25-30 minutes, or until firm to touch. Allow the brownies to cool in the tray before cutting and serving.
Ingredients
Method for topping
• 4.4 oz butter
1 Rinse strawberries and cut the bottom flat to make easier for them to stand up.
• 1.5 oz cocoa powder • 2 teaspoons vanilla extract
2 In a mixing bowl, beat cream cheese, Natvia and 1 teaspoon vanilla extract until creamy. Add cream cheese mix to a piping bag or Ziploc with the corner snipped off.
• 6.3 oz Natvia
3 Decorate ‘Santa Hats’ according to photo.
• 3 eggs
Tips • If not serving immediately, refrigerate until serving.
• 4 oz plain flour • 16 large strawberries For the topping: • 8 oz cream cheese, softened • 1.4 oz Natvia
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Christmas Spiced Currant Muffins By David L
Ingredients
Method
• 6.6 oz cups self-raising flour
1 Preheat the oven to 350ºF and line a 12 hole muffin tray. Sift the flour into a large bowl and add the cinnamon, mixed spice and ginger. Add the Natvia, whole wheat biscuits, currants, and stir through.
• 6 oz whole wheat biscuits, crushed • 6.8 oz black or red currants (fresh or frozen) • 1 egg, lightly beaten • 1.5 oz butter, melted
2 Whisk together the egg, butter and milk in a jug. Add mixture to the dry ingredients and mix well. Spoon into the prepared muffin tray holes and bake for 30 minutes.
• 8 oz milk • 1 teaspoon cinnamon • ½ teaspoon all spice • ½ teaspoon ground ginger • 2 oz Natvia 8
Natvia Condensed Milk Christmas Chocolate Truffles
Ingredients • 1.6 oz of Natvia.
By Rebecca Whittred
• 2 oz of boiled water • 2 oz of butter, melted & cooled slightly. • 3.5 oz sifted skim milk powder (full cream is also fine)
Method 1. Place boiled water into a bowl. Pour in Natvia and mix until dissolved.
Ingredients
Method
• 1 serving of Natvia Condensed Milk*
1 Get your food processor or blender and blend oats until coarse (keeping a few thicker pieces here and there).
• 3.2 oz desiccated unsweetened coconut and some extra for rolling • 3.2 oz wholegrain oats, lightly processed/blended • 0.3 oz unsweetened cocoa powder
2 Place oats into a large bowl with coconut, cocoa powder and Natvia Condensed Milk. 3 Mix together until well combined. 4 Grab small sections (depending on desired size) of mixture and roll between your palms until balls are formed.
2. Sift skim milk powder and place butter into the Natvia mix and combine. 3. Blend until all is mixed through and desired consistency (smooth & thickish). 4. Place in the fridge (each time you remove from fridge stir the mixture so it becomes smooth again). 5. Use wherever sweetened condensed milk is needed for a healthier, sugar free, lower calorie alternative.
5 Lightly dip into another small bowl of coconut and roll to cover the outside. 6 Put into a container and keep in the fridge until needed (Can be frozen if desired).
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Raspberry & Chocolate Swiss Roll By Food Daily
Method 1 Preheat oven to 350°F and grease and line a Swiss roll tray (20x30cm) with baking paper.
Ingredients • 3 eggs • 2 oz (60g) Norbu • 5.3 oz (150g) all purpose flour • 0.5 oz (14g) cocoa powder • 8.8 oz (250g) low-fat cottage cheese, blended till smooth • 7 oz (200g) dark chocolate melts (sugar free if desired) • 7 oz (200g) fresh raspberries
2 With an electric beater, blend eggs and Norbu for about 5 minutes until light and creamy. 3 Sift flour and cocoa powder into the egg mixture and stir to combine.
short edges. This makes for easy rolling. 8 Carefully roll the sponge and paper together and set aside to cool. This will make it easier to roll with the filling. 9 Place 2 oz of cottage cheese and chocolate in a small bowl over a saucepan of boiling water (don’t let the bowl touch the water) and stir until melted. Stir through remaining cottage cheese.
4 Spread batter evenly into prepared tray and bake for 10 minutes or until cake springs back when lightly touched.
10 Unroll sponge, discard paper and spread with a layer of chocolate (use about half of the chocolate mix).
5 NOTE: Be careful not to overcook; if anything, slightly undercook or the cake will be too dry and may crack when rolling.
11 Place a row of raspberries,very close together, along the scored edge and very gently re-roll the sponge, finishing with seam side down.
6 Turn the cake onto a sheet of baking paper immediately.
12 Spread with the remaining warm melted chocolate cheese mixture and top with remaining raspberries.
7 Score (a shallow cut) the sponge along one of the
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Cranberry Florentines By Food Daily
Ingredients • 5 oz (140g) sunflower seeds • 4 oz (112g) slivered almonds • 2.6 oz (75g) cranberries, roughly chopped • 0.3 oz (10g) finely chopped uncrystallised dried ginger • 1.6 oz (45g) rolled oats • 1 oz (31g) wholemeal spelt flour • ¼ teaspoon allspice •
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teaspoon cardamom
• 4.7g (135g) Norbu • 4 oz (115g) honey • 3.5 oz (100g) dark cooking chocolate (Sugar Free if Desired)
Method 1 Preheat oven to 170°C or 325°F and line a baking tray with baking paper. 2 Combine seeds, almonds, cranberries, ginger, oats, flour and spices in a medium sized bowl. 3 Heat Norbu and honey in a small saucepan and cook over low to medium heat for 5 minutes, and then slowly stir into dry ingredients until combined. 4 Place heaped tablespoon measures of mixture on the baking tray and shape into rounds, flattening mixture out to an even thickness. Slightly wet your hands to prevent mixture from sticking to them. 5 Bake for 12-15 minutes, remove from oven, cool on trays for 5 minutes before transferring to a wire rack to cool. 6 Melt chocolate in a metal bowl over a saucepan of boiling water then spread a thin layer over half of the biscuit.
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Rich Chocolate Ganache Truffles By Allyson D.
Ingredients • 3.5 oz (100g) 85% cocoa dark chocolate (sugar free if needed)) • 4 oz (110g) light cream
Method 1 Place the cream and Natvia into a small pot and bring to a boil.
• 1 oz (28g) Natvia
2 Take off the heat and whisk in the chocolate and the essences.
• 1 teaspoon rum essence
3 Chill the mixture until it has hardened.
• 1 teaspoon coffee essence
4 Roll into balls and coat in almond pieces.
• 4.4 oz (125g) crushed or slivered almonds
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Natvia Strawberry Santas By Natvia
Method 1 Rinse strawberries and cut around the top of each strawberry. Remove the top, (enough for a hat). Clean out the whole strawberry with a paring knife, if necessary (some of them are hollow already. Prepare all of the strawberries and set aside. 2 In a mixing bowl, beat cream cheese, powdered Natvia, and vanilla extract until creamy. Add cream cheese mix to a piping bag or Ziploc with the corner snipped off. Fill the strawberries with cheesecake mixture. 3 Once strawberries are filled, top with the ‘hats.’ Decorate according to photo with black sesame seeds. 4 If not serving immediately, refrigerate until serving.
Ingredients • 1 lb (450g) large strawberries • 8 oz (225g) cream cheese, softened • 1.3 oz (36g) Natvia (ground to a fine powder) • 1 teaspoon vanilla extract • black sesame seeds
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Ingredients
Spelt Cinnamon Rolls With Vanilla Protein Glaze By Vonnix
Bread • 1 package of dry yeast (approx. 2 and ¼ tsp.) • 2 oz (60ml) warm water • 6.5 oz (190ml) unsweetened almond milk • 1 egg • Pinch salt • 2 oz (60ml)) coconut oil, melted • • • • •
1.5 oz (42g) Natvia 1 tsp. vanilla extract 10.5 oz (300g) spelt flour 10.5 oz (300g) whole meal flour Extra coconut oil, for brushing
Cinnamon filling • 2.1 oz (60g) unsweetened apple sauce • 3 tbsp Natvia • 1 tbsp ground cinnamon Glaze • 1.2 oz (33g) vanilla whey protein • 1 oz (28g) maple syrup • 2 oz (60ml) unsweetened almond milk
Method 1 In a small bowl, add water and sprinkle yeast over the top. Set aside for 5 minutes to allow yeast to activate. 2 Attach dough hooker to stand mixer. In a medium bowl, sift together spelt and whole meal flours. 3 In a large stand mixer bowl, mix milk, egg, salt, coconut oil and Natvia on low speed. Add half the flour mixture, vanilla and yeast, then mix again until combined. 4 Once incorporated, add remaining flour and increase speed to medium. Allow the dough to knead for 5 to 7 minutes, or until it becomes smooth. 5 Brush a large bowl with coconut oil. Take the dough out of the mixer and pull it together with your hands to form a ball. Place dough into the bowl and brush with extra coconut oil. Cover tightly with cling wrap and allow to rise in a warm place for 2 hours (I placed mine in the microwave).
ingredients for cinnamon filling and set aside. Grease a 9 x 13 baking pan with coconut oil and set aside. 7 When the dough has doubled in size, punch the dough down and roll it out on a floured surface until it becomes a 9 x 15 rectangle. Brush apple sauce over the dough and sprinkle with cinnamon filling. 8 Starting from one of the longer sides, tightly roll dough (like a jelly roll) and cut into 16 equal sized pieces. Place pieces cut side down onto the baking pan and cover with cling wrap - allow dough to rise in a warm place for 1 to 1.5 hours. 9 Preheat oven to 350°F. When dough has risen, brush tops with coconut oil and bake for 25-30 mins, or until tops are golden. 10 Allow baked cinnamon rolls to rest on a wire rack while you prepare the glaze. Simply whisk together all ingredients and pour glaze over the rolls. Serve immediately and enjoy!.
6 While the dough is rising, mix together all dry 15
Ingredients Bread
• ½ apple, finely chopped • 10.5 oz (300g) self raising flour
Christmas Scone Wreath By Frantic In The Kitchen
• • • •
0.5 oz (14g) Natvia 1 oz (30g) unslated butter 6 oz (180ml) milk 1 egg yolk
• 2 oz (50g) pistachios chopped (1 oz (28g) extra for decoration, uncut) • 1.5 oz (45g) Cranberries (1 oz (28g) extra for decoration)
Reduced strawberries • 8 oz (250ml) Water • 1 oz (28g) Natvia • 120 oz strawberries cleaned and halved Cream cheese icing • 0.5 oz (15g) butter • 1 tsp vanilla • 0.2 oz (4g) Natvia Apples • 1 oz (30g) butter • 0.2 oz (4g) Natvia
Method 1 Pre-heat oven to 390°F.
9 Apply cooled apple layer on top of strawberry layer.
2 Grease oven tray line with baking paper. Sift flour and add sugar into bowl.
10 Sprinkle the 1.5 oz of cranberries and 2 oz of pistachios chopped over the apple and strawberry layers.
3 Rub in butter until it resembles breadcrumbs. Add in milk and egg yolk (lightly whisk egg first) into flour mixture. 4 Use a knife to cut through the milk mixture to make a soft sticky dough.turn onto a floured surface and knead gently until smooth. 5 Roll out dough into 30cm by 40 cm rectangle (roughly). Add cooled strawberry reduction. 6 To make the strawberry reduction put the strawberries, water and Natvia in small saucepan and mix frequently until thick. Cool. Spread over the dough leaving a 1cm border. 7 To make the apples add in a small saucepan the apples with the butter and 1 tsp Natvia.
11 Starting from the widest length towards you roll the dough into a lough gently. 12 Firmly but not too tight.. Curve to form a ring and press ends together to seal. 13 Place on baking tray. Cut around the outside ring at 4cm intervals cutting all the way down the tray but not all the way through to the inside of the ring. 14 Allow 2 cm from inner circle uncut. Bake for about 30 mins until golden. 15 Cool and sprinkle cream cheese frosting as much or as little as you like and decorate with the remaining pistachios and cranberries! Pull apart each piece to serve. best served on the day.
8 Mix frequently until golden and juices are soaked. Cool.
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Ingredients
Apple, Strawberries and Cranberry Strudel By Happy Family Healthy Family
Bread • 3 golden Delicious apples, peeled, cored, thinly sliced • 1 lb 8 oz (680g) strawberries and cranberries, drained • 1.4 oz (40g) Natvia • 1 oz (30ml) fresh lemon juice • 1 oz (30ml) kirsch (optional)
• • • • •
1 teaspoon ground cinnamon Melted butter, to grease 10 sheets filo pastry 2 oz (60g) butter, melted extra 3.5 oz (100g) almond meal
• Natvia, to dust • Whipped cream, to serve (optional)
Method 1 Combine the apple, berries, Natvia, lemon juice, kirsch and cinnamon in a large glass or ceramic bowl. Set aside for 2 hours to macerate. Drain. 2 Preheat oven to 180ºC or 350°F. Lightly brush a baking tray with butter. Place the filo on a clean work surface. Cover with a dry tea towel, then a damp tea towel (this prevents it drying out). 3 Brush 1 filo sheet with melted butter. Top with another filo sheet. Brush with melted butter. Repeat with melted butter and remaining filo. Sprinkle with the almond meal. Place the filling along 1 long side, leaving a 6cm-wide border at each end. Fold in the ends and roll up firmly to enclose. Place, seam-side-down, on the prepared tray. Brush with remaining butter. 4 Bake for 25 minutes or until golden. Dust with Natvia. Serve with whipped cream.
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Ingredients
Cupcakes
Mini Christmas Pudding Cupcakes By Vonnix
• 0.8 oz (22g) cacao powder
• 2 eggs • 1 oz (20ml) vanilla extract • 3 oz (83g) apple sauce • 4 oz (125ml) unsweetened almond milk
• 1.3 oz (38g) chocolate whey protein powder
Glaze and topping
• 0.8 oz (22g) coconut flour • 0.8 oz (22g) almond flour
• • • •
1.6 oz (45g) Natvia 1 tsp baking powder Pinch of salt 1 tsp espresso powder
• 3 oz (90g) Natvia • 1.2-1.5 oz (40-50ml) unsweetened almond milk • ½ tsp vanilla extract, Dried cranberries and fresh mint leaves, to garnish
Method 1 Preheat oven to 350ºF.
bowl.
2 Line a muffin tin with 9 silicone cupcake liners.
9 Gradually add almond milk, a couple of teaspoons at a time until desired consistency is reached - the glaze should be quite thin as it sets instantly once topped onto cupcakes.
3 In a medium bowl, sift together coconut flour, almond flour, cacao powder, protein powder, Natvia, baking powder, salt and espresso powder. 4 In a small bowl, whisk together eggs, vanilla extract, apple sauce and almond milk. 5 Add wet ingredients to dry ingredients and stir until just incorporated. 6 Divide batter evenly into cupcake liners. 7 Bake for 15 minutes, or until a toothpick inserted comes out clean. Allow cupcakes to cool completely on a wire rack before decorating 8 To decorate cupcakes, sift Natvia Icing Mix into a
10 Whisk in vanilla extract. Heat glaze over a double boiler (or in 15-second intervals in a microwave) to dissolve Natvia. 11 Immediately spoon over cupcakes and garnish with dried cranberries and fresh mint leaves. 12 To create a double boiler, simply place water in a small saucepan and bring to a simmer. 13 Place a glass bowl over the top (ensure that the bowl doesn’t touch the water) and heat glaze in bowl.
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