ULTIMATE
Sugar Free Recipes
Imagine if you could enjoy all of your favourite foods completely guilt-free, well here at Natvia we have been working hard to make this dream a reality. That’s why we have added a delicious sugar free Icing Mix to our Natvia family. Sweet and delicious and made for baking, the Natvia sugar free icing mix is the tastiest addition to your favourite cake. Made with a blend of organic stevia and erythritol, a naturally occurring
nectar found in fruit, Natvia is perfect for diabetics or those seeking a healthier lifestyle without the sugars and artificial sweeteners. With only 0.4 calories per serve Natvia sweetens your desserts and baked treats without the guilt. The only issue will be deciding who gets to lick the spoon!
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200 Convenient tablets*
200g Kitchen size*
80 Stick regular pack*
700g Baking Pack*
375g Icing Mix Pack*
40 Stick starter pack*
*Packaging may vary according to country. Australian packaging shown.
Natvia in your favourite products:
GOOD CHOICE FOUNTAIN SAUCES
FOOD FOR HEALTH *Please check relevant websites for stockists.
MELINDA'S GLUTEN-FREE GOODIES
1
Featured Natvia Stockists stralia u A N atvia ew N atvia N
Zealand
ng Kong o H N atvia
200 200g Convenient Kitchen size* tablets*
80 Stick regular pack*
700g Baking Pack*
375g Icing Mix Pack*
*Australian, New Zealand & Hong Kong packaging shown.
AUS - NATVIA RANGE AVAILABLE AT:
& selected independent supermarkets
natvia.com.au NZ - NATVIA RANGE AVAILABLE AT:
& selected independent supermarkets
natvia.co.nz HK - NATVIA RANGE AVAILABLE AT:
2
natvia.com.hk
40 Stick starter pack*
U Natvia SA
200 Convenient tablets*
200g Kitchen size*
80 Stick regular pack*
700g Baking Pack*
40 Stick starter pack*
*US packaging shown.
US - NATVIA RANGE AVAILABLE AT:
natvia.com
Natvia UK
200 200g Convenient Kitchen size* tablets*
80 Stick regular pack*
700g Baking Pack*
375g Icing Mix Pack*
40 Stick starter pack*
*UK packaging shown.
UK - NATVIA RANGE AVAILABLE AT:
& over 400 independent health food stores
natvia.co.uk Please visit your local website for other stockist information in your specific country.
3
Helps Baking Rise to rise (even if the If you need your recipe baking powder), 2-3 recipe does not include wder may be added teaspoons of baking po e baking rise. to your recipe to help th
Iicng Tips “I love mixing up the flavours when using Natvia Icing Mix. Not just the standard vanilla, coffee, peppermint, almond flavours. Try Rosewater, orange blossom water, pomegranate molasses, Matcha Green Tea powder, Chai Tea, Ground Kefir Lime Leaf. Better still some indigenous ingredients; shredded Strawberry Gum Leaf, Wattle Seed, Ground Lemon Myrtle or Anise Myrtle leaves. The sky is the limit!” - Julie, Food Daily
Light & Fluffy rmally the chemical When baking cakes, no r and butter together reaction of beating suga tvia is different in creates a lot of air. As Na gar, the butter has chemical structure to su until light and fluffy to be beaten on its own and continue to and then add the Natvia d the best secret beat. The biggest tip an with Natvia is to to success when baking ur initial mixture. really beat or cream yo Moisture e butter with oil as the For moist cakes, replac uch more liquid to 'fats' ingredient. Use a to much! 1-2 tablespoons your recipe but not too cupcakes will do. of milk to a recipe for 12
Caramelisation Preheat oven in 160°C, pour Natvia into an oven proof dish and cook it in the oven for about 40 minutes or until caramel coloured. Try adding some fruits such as bananas or figs to assist in caramelisation. Meringue-based Dishes When making meringue based dishes, (eg. Pavlova) Natvia can be added at the start prior to whisking up the egg whites. Natvia does not need to be added gradually as it doesn’t affect the end volume of the whisked egg whites. Jams & Sauces When making jam, or sauces, use Natvia Icing Mix for a finer texture or blitz Natvia in a food processor until desired consistency is achieved. Use a bit of xanthan gum to prevent the Natvia from recrystallising.
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RECIPE INSTRUCTION KEY PREPARATION TIME
BAKING TIME
REFRIGERATION TIME
SERVES
55
Pistachio Cake with White Chocolate Raspberries
20 minutes
30 minutes
2-3 hours
16 serves
Recipe by Food Daily fooddaily.com.au
Ingredients
Method
For the cake: • 240g pistachios, unsalted and shelled • ½ cup Natvia Baking Mix • 3 tbsp Natvia Icing • ⅔ cup plain flour • 6 egg whites • ⅓ cup oil
For the cake: 1 Preheat oven to 160°C. Grease and line two round sandwich tins with baking paper. 2 Process pistachios, Natvia Baking and flour to a fine powder. 3 Whisk egg whites until stiff peaks form. Add Natvia Icing, a heaped tablespoon at a time, whisking well after each addition until thick and glossy. 4 Gently fold a third of the egg white mixture into the dry ingredients. Then fold in oil and the remaining egg whites. 5 Divide cake batter evenly between the two tins, levelling out the top, and bake for 25-30 minutes or until an inserted toothpick comes out clean. 6 Set aside to cool in the tins.
For the icing: • 250g raspberries (defrost if using frozen) • 2 tbsp Natvia Icing Mix • 1 titanium-strength gelatine leaf, soaked in cold water for 5 minutes • 500g low fat cottage cheese, blended to a smooth cream For the vanilla syrup: • 2 tbsp honey • 1 tbsp water • 1 tsp vanilla For the white chocolate raspberries: • 90g white chocolate • 2 tsp oil • 60g raspberries, (not thawed if using frozen)
For the icing: 1 Process raspberries, Natvia Icing and 1 tablespoon water until blended and strain through a seive, pushing as much syrup through with the back of a spoon. 2 Heat 3 tablespoons of syrup to a simmer in a small saucepan and add squeezed out gelatine sheet, stirring to dissolve. 3 Remove from heat, add to remaining syrup and blend into cheese and refrigerate until required. For the vanilla syrup: 1 Heat honey, water and vanilla in a small saucepan (or microwave) until combined and brush tops of the cooled cakes. For the white chocolate raspberries: 1 Place white chocolate and oil in a small bowl set over a small saucepan of boiling water, stirring until melted. 2 Using a toothpick, dip raspberries into chocolate and set aside on a sheet of baking paper to set. To assemble: 1 Spread ⅓ cup of raspberry icing on one cake and top with the other one. 2 Spread the remaining icing over the top and sides of the cake and refrigerate for 2-3 hours. 3 To serve, scatter raspberries over the top of cake.
7
Matcha Green Tea Cupcakes Recipe by Food Daily fooddaily.com.au 10 minutes
18 minutes
12 cupcakes
Ingredients
Method
For the cupcakes: • ½ cup wholemeal flour • ½ cup plain flour • 2 tsp matcha green tea powder • 2 tsp baking powder • ½ tsp salt • ¾ cup Natvia • 1 cup Greek yoghurt • 3 large eggs, room temperature • ⅓ cup coconut oil, melted • 1 tsp vanilla extract
For the cupcakes: 1 Preheat oven to 175°C and line a 12-hole cupcake pan with paper liners. 2 Sift flours, green tea powder, baking powder and salt into a medium bowl, adding back the husks from the sifted flours, then gently stir through Natvia. 3 Whisk together yoghurt, eggs, coconut oil and vanilla until well blended. Fold into dry ingredients, being careful not to over mix. 4 Pour batter into prepared tin and bake for 15-18 minutes or until an inserted toothpick comes out clean. Stand in pan for 5 minutes, then transfer to a wire rack to cool completely.
For the icing: • 300g firm ricotta cheese • 2 tbsp coconut oil, melted • ½ cup Natvia Icing Mix • 2 tsp matcha green tea powder
For the icing: 1 Combine icing ingredients and beat until smooth. 2 Transfer to a piping bag and ice cooled cupcakes.
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Red Velvet Whoopie Pies Recipe by Vonnix @vonnix
90 minutes
10 minutes
7 whoopie pies
Ingredients
Method
For the whoopie pies: • ½ cup coconut flour • ½ cup Natvia • 2 tbsp cacao powder • ¾ tsp baking soda • ⅛ tsp salt • 4 eggs • ¼ cup coconut oil, melted • 1 tbsp natural red food colouring • 1 tbsp unsweetened almond milk • 1 tsp vanilla extract
For the whoopie pies: 1 Preheat oven to 175°C. Line 2 baking trays with parchment paper and set aside. 2 Whisk together coconut flour, Natvia, cacao powder, baking soda and salt. 3 In a separate bowl, combine eggs, coconut oil, food colouring, milk and vanilla. 4 Pour wet ingredients into the dry and whisk until combined. 5 Transfer batter to a piping bag and pipe circles onto parchment paper. 6 Bake whoopie pies for 8-10 minutes. Allow to cool completely.
For the filling: • 150g extra light cream cheese spread • 1 tbsp coconut flour • 1 tbsp Natvia Icing Mix • ½ tsp vanilla extract • 2 tbsp unsweetened almond milk • Dark chocolate, melted
For the filling: 1 Whisk together all ingredients for filling. Pipe or spread between two whoopie pie halves and sandwich together. Drizzle with melted dark chocolate. 2 Serve immediately, or store in an airtight container in the fridge for up to one week. Prep time includes time required for whoopie Note: pieces to completely cool.
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Peanut Butter & Jelly Filled Protien Cupcakes
20 minutes
30 minutes
6 cupcakes
Recipe by Vonnix @vonnix
Ingredients
Method
For the cupcakes: • ¼ cup coconut flour • ¼ cup almond meal • ¼ cup vanilla whey protein • 1 tsp baking powder • ¼ cup Natvia • Pinch of salt • 2 eggs • 1 tbsp vanilla extract • ½ cup unsweetened applesauce • ¼ cup unsweetened almond milk
For the cupcakes: 1 Preheat oven to 175°C. Line a muffin tin with 6 cupcake liners. 2 Whisk together eggs, vanilla, applesauce and almond milk. Set mixture aside. 3 In a medium bowl, sift together all dry ingredients and mix well. 4 Add wet ingredients to remaining dry ingredients and mix until just incorporated. Let batter rest for 10 minutes then fill cupcake liners. 5 Bake for 20 minutes, or until the tops are golden and a toothpick inserted comes out clean. 6 When cupcakes have cooled completely, fit a piping bag with a large rounded tip and fill with strawberry jam. Insert tip halfway into cupcake and gently squeeze piping bag to fill centres.
For the frosting: • ¼ cup strawberry chia seed jam (or sugar-free jam of choice) • ¾ cup peanut flour • ½ cup unsweetened almond milk • ¼ tsp salt • 1 tbsp Natvia Icing Mix
For the frosting: 1 Combine peanut flour, salt and Natvia. 2 Add almond milk and mix well. You should end up with a thick frosting-like consistency - if it’s too thin, add more peanut flour or if it’s too thick to frost, add a little almond milk. Feel free to adjust flavours to taste. 3 Fit a piping bag with a large star tip and pipe frosting onto cupcakes. Serve immediately, or store cupcakes in fridge as the frosting will not hold in warmer temperatures.
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Baked Vanilla Doughnuts Doughnu t glaze recipes on following pages!
Recipe by Viviane chocolatechillimango.com
15 minutes
12 minutes
6 doughnuts
Ingredients
Method
• 1 25 gram unbleached plain flour (you can use wholewheat or gluten-free, if preferred) • 65g Natvia Baking Mix • 1 tsp baking powder • ¼ tsp bicarbonate of soda • 2g Heilala whole ground vanilla bean powder* • 52g whole egg (1 large) • 60g buttermilk • 60g plain Greek yoghurt • 25g macadamia oil (or melted butter)
1 Preheat oven to 180°C. 2 Lightly grease your doughnut pan with butter, oilor baking spray, and set aside. 3 In a large mixing bowl, sift together the flour, Natvia, baking powder, bicarbonate of soda, and vanilla powder. 4 In a small mixing bowl, whisk together the egg, buttermilk, yoghurt, and oil (or butter). 5 Make a well in the centre of the dry ingredients. 6 Pour in the wet ingredient mix and whisk the batter until very smooth. 7 Divide the batter between the doughnut pan holes. 8 Tap the pan on a bench once or twice to make sure the batter is level in each cavity. This will ensure a more even rise for each doughnut. 9 Bake for 10 to 12 minutes, until risen and golden and cooked through. 10 Remove from the oven and allow the doughnuts to cool completely before glazing.
* Y ou can substitute the seeds scraped from one vanilla bean or 1 tsp of vanilla bean paste.
Note: The doughnuts are best eaten on the same day they are baked and glazed, but will keep for several days in an airtight container. Unglazed, they can also be individually wrapped and frozen.
15
Browned Butter & Cinnamon Glaze Recipe by Viviane chocolatechillimango.com
3 minutes
2 minutes
6 doughnuts
Ingredients
Method
For the doughnuts See Baked Vanilla Doughnut recipe on page 15.
1 Have your doughnuts ready to be glazed before you start as you will need to work quickly once the glaze is ready. 2 Place the butter in a saucepan over a low heat to melt. Raise the heat slightly, when melted, and gently brown the butter until it starts to give off a warm, nutty aroma. Take care when browning butter not to overdo it, or it will burn. 3 Once golden and browned, remove from the heat, and add the Natvia Icing Mix and cinnamon. 4 Whisk the icing mix into the butter. 5 Add the warm milk and whisk until it is completely smooth. If it starts to cool too quickly, place back over a very low heat and whisk until pourable and smooth. 6 This glaze sets very quickly so you have work fast. 7 Either dip the tops of the doughnuts into the glaze or pour the glaze over the tops of the doughnuts. 8 Either method works well. Just remember to work quickly and re-melt the glaze, if it starts to set in the pan before you have finished.
For the glaze: • 40g unsalted butter • 125g Natvia Icing Mix • ¼ - ½ tsp cinnamon (to taste)* • 30g warm milk (whole or skim) * I f you are not a fan of cinnamon, feel free to substitute the spice with some vanilla instead. For best results, I recommend using vanilla seeds scraped from a bean or whole ground vanilla bean powder.
Note: This glaze sets beautifully and has a nice sheen to it when set. The browned butter in this glaze gives the flavour an extra dimension that is just wonderful with either the cinnamon or vanilla. It's beautiful drizzled over cupcakes or a bundt cake too. When making glazes with Natvia Icing Mix, always work with a warm glaze. Natvia Icing Mix will not fully dissolve in cold preparations and is best dissolved in a hot or very warm preparation. The glaze recipes here work really well because they are prepared hot. This also allows you to pasteurise the other ingredients, which is important for the glaze keeping qualities given there is no added sugar in the recipe.
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Pistachio Cream Glaze Recipe by Viviane chocolatechillimango.com
3 minutes
2 minutes
6 doughnuts
Ingredients
Method
For the doughnuts See Baked Vanilla Doughnut recipe on page 15.
1 Have your doughnuts ready to be glazed before you start as you will need to work quickly once the glaze is ready. 2 If you are like me, you will make your own pistachio paste. I prefer it as I like to use fresh nuts and make sure the flavour is fresh and the colour vibrant. If making your own paste, just process your pistachios until you achieve a very smooth consistency. 3 Place the pistachio paste and about one third of the cream into a saucepan and whisk together until the pistachio paste is more fluid. 4 Add the remaining cream and place over a low heat. 5 Heat the cream and pistachio mixture until it just reaches a boil, stirring. 6 Remove from the heat and add the Natvia Icing Mix. 7 Whisk well until the icing is very smooth. 9 Add the orange blossom water and whisk well. 10 Work quickly to dip each doughnut into the glaze or pour the glaze over the doughnuts, as preferred. 11 This glaze also sets quickly so re-melt the glaze, stirring it well, if required, as you glaze each doughnut.
For the glaze: • 30g 100% pistachio paste • 60g cream • 125g Natvia Icing Mix • 5g orange blossom water (optional but recommended)
Note: This glaze is sumptuous with the richness of both the pistachio paste and cream. A hint of orange blossom water gives it a little edge that is really lovely. I always think of this glaze as my Sherazade glaze, inspired by the tales from 1001 Nights. This glaze is fabulous for the vanilla doughnuts but can be used on cupcakes or cake.
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Chocolate Mud Cake Recipe by Natvia natvia.com.au
25 minutes
60 minutes
5 serves
Ingredients
Method
For the cake: • 125g dark cooking chocolate • ½ cup light margarine or light butter • 1 cup Natvia • 2 tsp instant coffee • 1 cup water • 2 egg whites • ½ cup apple sauce • ½ cup self raising flour • ½ cup cocoa powder
For the cake: 1 Preheat oven to 160°C. 2 Place the chocolate, margarine/butter, Natvia, coffee and water into a large microwave-safe dish and microwave on medium-low for 2 minutes to melt the chocolate. 3 Stir the ingredients then return them to microwave for another 2 minutes on medium-low. Stir until all the ingredients are combined. 4 Beat the egg whites then add them to the chocolate mix along with the apple sauce. 5 Sift all the self-raising flour and cocoa into bowl then gently stir ingredients until they are combined. 6 Pour the mixture into 19cm round cake tin coated with cooking spray and bake for 50 to 60 minutes or until the cake springs back when lightly pressed in the centre. 7 Allow the cake to cool on a rack, before icing.
For the icing: • 2 tsp cocoa powder • 1 cup Natvia Icing Mix • 2 tsp light margarine or light butter • 1 tbsp skim milk
For the icing: 1 Grind the Natvia into a fine power using a mortar and pestle. 2 Put the ground Natvia into a bowl and sift in the cocoa. 3 Add margarine/butter and milk until a smooth icing is made. 4 Spread the icing over the cake, then refrigerate.
Note: For a thicker and milkier icing, add light milk powder to the icing mix. Mud cakes can sometimes crack on the top, these can be covered up with the icing.
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Pavlova Chesecke Cupcakes Recipe by Healthy Hotlips @healthyhotlips 35 minutes
65 minutes
12 cupcakes
Ingredients
Method
For the meringues: • 2 egg whites • ¼ cup (45g) Natvia • ½ tsp vinegar
For the meringues: 1 Preheat oven to 100°C. Use the bottom of a cupcake liner as a stencil, and use a marker to draw 12 circles on a piece of baking paper. Turn the paper over and place on a baking tray. 2 In a very clean bowl, beat the egg whites until soft peaks form, add the Natvia and beat until fully incorporated. Add the vinegar, beating until stiff peaks form. 3 Use a spoon to divide meringue mixture onto prepared baking paper, forming rounds on the stencils. Make a slight dent in the top of each meringue. 4 Bake for 40-45 minutes, or until the meringues are crisp on the outside but still slightly pale. Turn off the heat and leave the meringues to cool inside the oven for about an hour.
For the cupcakes: • ½ cup (90g) Natvia • ½ cup (120g) no fat Greek yoghurt • ¼ cup (50g) coconut oil • 2 eggs • 1 tsp vanilla extract • 1 ½ cup (230g) wholemeal spelt flour, or flour of choice • 1 ½ tsp baking powder • ½ cup (125ml) unsweetened almond milk, or milk of choice • Fresh fruit, to decorate For the frosting: • 1 tub (220g) extra light Philadelphia cream cheese • ⅓ cup (65g) Natvia Icing Mix • ½ tsp vanilla extract
For the cupcakes: 1 Preheat oven to 180°C. Line a muffin pan with 12 cupcake liners. 2 In a bowl, whisk together the Natvia, yoghurt and coconut oil. 3 Add the eggs and vanilla and mix until combined. 4 In a separate bowl, stir together the flour and baking powder, and then add to wet mixture. 5 Finally, add the milk and mix until fully incorporated. 6 Divide mixture evenly between cupcake liners. 7 Bake for 15-20 minutes or until a skewer inserted comes out clean. For the frosting: 1 For the frosting, beat together all ingredients until smooth. 2 Top each cupcake with a smear of frosting, then a meringue, then pipe remaining cream cheese frosting on top. 3 Decorate with fruit of choice, such as strawberries, kiwi and passionfruit.
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Medira Cake with Lemon Icing Recipe by Healthy Hotlips @healthyhotlips 15 minutes
45 minutes
8 serves
Ingredients
Method
• • • • • • •
1 Preheat oven to 180°C. Grease and line a loaf tin with baking paper. 2 In a large bowl, combine the flour, baking powder and Natvia. In a separate bowl, whisk together the eggs, apple sauce, milk and vanilla. 3 Make a well in the centre of the dry ingredients, and add the wet, whisking to combine. 4 Pour batter into prepared pan. Bake for 35-45 minutes until a skewer inserted comes out clean. Transfer to a wire rack to cool.
1 ½ cups wholemeal spelt flour (or flour of choice) ½ cup Natvia 1 ½ tsp baking powder 2 eggs ½ cup apple sauce ½ cup unsweetened almond milk 1 tsp vanilla extract
For the lemon icing: • 1 cup Natvia Icing Mix • 2 tbsp lemon juice
For the lemon icing: 1 Combine Natvia Icing Mix and lemon juice in a small bowl. Once cake is cooled, drizzle over the lemon icing.
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Chocolate Coconut Slice Recipe by Healthy Hotlips @healthyhotlips 8 minutes
20 minutes
16 serves
Ingredients
Method
• • • • • • • • •
1 Preheat oven to 180°C. Grease and line a 20cm x 20cm square cake tin. 2 In a large bowl, mix together the flour, baking powder, Natvia, coconut and cocoa until combined. Make a well in the centre of the dry ingredients, then add the wet ingredients. Mix until well combined. 3 Pour mixture into prepared tin and bake for 20 minutes or until a skewer inserted comes out clean. Turn out onto a wire rack to cool and then refrigerate for a few hours until completely cold. 4 Make icing by beating all ingredients together with an electric mixer. Use a knife to smooth the icing over the slice once it’s completely cold. Sprinkle extra coconut.
1 cup spelt flour, or flour of choice 1 tsp baking powder ½ cup Natvia ½ cup shredded coconut, plus extra 1 tbsp cocoa powder ¼ cup apple sauce ¼ cup coconut oil 1 egg 1 tsp vanilla extract
For the icing: • 1 cup Natvia Icing Mix • 1 tbsp cocoa powder • 1 tbsp coconut oil • 1 tbsp unsweetened almond milk
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Turkish Delight Cupcakes with Rosewter Icing
18 minutes
21 minutes
12 cupcakes
Recipe by Food Daily fooddaily.com.au
Ingredients
Method
• • • • • • •
1 Preheat oven to 175°C and line a 12 hole cupcake pan with paper liners. 2 Place oats, baking powder, Natvia and pistachios in a processor and grind to a fine powder. Place in a medium sized bowl and make a well in the centre. 3 Blend rosewater, oil and eggs pour into the well. Beat with a handbeater until well combined. 4 Divide mixture between cases and bake for 18-20 minutes or until an inserted skewer comes out clean. 5 Allow to stand in pan for 5 minutes, then transfer to a wire rack to cool completely.
cups rolled oats 2 2 tsp baking powder ½ cup Natvia ½ cup shelled pistachios 1 tbsp rosewater ⅓ cup peanut oil 3 eggs, lightly beaten
For the rosewater icing: • ½ cup butter • 1 ½ cups Natvia Icing Mix • 1 tsp rosewater • 1-2 drops natural pink colouring • Pinch of salt • 1 tbsp milk
For the rosewater icing: 1 Using a stick blender, cream butter until smooth and add ½ cup of Natvia Icing Mix at a time, beating well after each addition. Add rosewater, 1 drop of colouring (only add the second if necessary), salt and milk and continue to blitz until smooth. 2 Transfer the icing mixture to a piping bag and ice the cooled cupcakes.
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Carrot Cake with Cream Cheese Recipe by Julies's Family Kitchen juliesfamilykitchen.com 20 minutes
40 minutes
Ingredients
Method
For the cake: • 150g Natvia • 150ml coconut oil • 3 large eggs • 225g plain wholemeal flour • 2 ½ tsp baking powder • 1 tsp ground mixed spice • 175g grated carrots • 75g sultanas
1
For the cream cheese frosting: • 125g Natvia Icing Mix • 125g full fat soft cheese (I used Philadelphia) • zest of ½ orange • 1 tbsp fresh orange juice
10-12 serves
Preheat oven to 160°C. 2 Grease and line the bottom of a 23cm (9 inch) round spring form cake tin. 3 Melt the coconut oil by putting it in a bowl in the pre heating oven for a few minutes, then set aside to cool. To make the cake put all the cake ingredients in a bowl and mix well until thoroughly combined. 4 Spoon the cake mixture into the tin and bake for 40 minutes, until springy to touch and a skewer comes out clean. 5 Allow the cake to cool for 10 minutes then remove from the tin and allow to cool fully on a cooling rack. For the cream cheese frosting: 1 Combine remaining ingredients and mix well for a few minutes, then spread on top on the cake.
31
Chai Spiced Cupcake Recipe by La Gallette lagallette.com
50 minutes
20 minutes
12 cupcakes
Ingredients
Method
For the cupcakes: • 1 cup plain flour • ½ cup coconut oil, melted • 2 tsp baking powder • ½ cup Natvia • ¼ cup cocoa powder • 1 cup almond milk (or any other plant-based milk) • 1 tsp vanilla extract • ¼ tsp ground cinnamon • ½ tsp ground cardamom • ¼ tsp ground clove • ¼ tsp ground nutmeg
For the cupcakes: 1 Preheat oven to 180°C. Line a 12-hole cupcake tin with cupcake liners, set aside. 2 Combine the flour, baking powder, cocoa powder, cinnamon, cardamom, clove and nutmeg in a large bowl. 3 In another bowl, whisk together the coconut oil, Natvia sweetened, almond milk and vanilla extract. 4 Whisk the wet ingredients into the dry ingredients until smooth and evenly incorporated. 5 Spoon the batter into the prepared tin and bake for 20 minutes or until the cake spring back to the touch. Cool completely before icing.
For the frosting: • 225g Natvia Icing Mix • 125g vegan butter, softened • 1 tsp vanilla extract
For the icing: 1 Beat the vegan butter until light and fluffy, approximately 5 minutes. 2 Add the Natvia icing mix and vanilla extract and beat for another 1-2 minutes or until evenly incorporated. 3 Pipe the icing on the cupcakes.
33
Thin Mint Cookies Recipe by Vonnix @vonnix
60 minutes
30 minutes
Ingredients
Method
For the cookies: • 1 cup wholemeal flour • ½ cup almond flour • ½ cup cacao powder • ½ tsp baking powder • ¾ tsp salt • ⅔ cup Natvia • ⅓ cup coconut oil, melted • 1 egg • 2 tbsp unsweetened almond milk • 1 tbsp vanilla extract
1
For the coating: • 300g of dark chocolate • ⅓ cup Natvia Icing Mix • ½ – ¾ tsp peppermint extract
15 cookies
To make the cookies: In a medium bowl, sift together flours, cacao powder, baking powder and salt. Set aside. 2 In the bowl of a standing mixer, add Natvia and coconut oil and beat on medium-high for a couple of minutes. 3 Reduce speed to low, then mix in egg, milk and vanilla. Add dry ingredients, then mix until just combined. 4 Divide dough into two parts, flatten, then wrap each half in plastic wrap. Leave dough to chill in fridge for 40 minutes, or until cold and firm. 5 Preheat oven to 175°C. Line two baking sheets with parchment paper and set aside. 6 Take one half out of the fridge and roll out to ¼” thickness between two pieces of parchment paper. Cut out cookies using a round cookie cutter and transfer to baking sheet. 7 Bake each batch for 15 minutes, or until set. Rotate sheets halfway through baking to cook evenly. 8 Leave cookies to cool for 5 minutes, then transfer to a wire rack to cool completely.
For the coating: 1 Melt chocolate and Natvia together over a double boiler. Remove from heat and stir in peppermint extract. 2 Place cooled cookies on a wire rack. Spoon melted chocolate carefully over each cookie and allow chocolate to drip over the side. Repeat with remaining cookies. 3 Once chocolate has set, serve with a beverage of choice or store cookies in an airtight container.
35
Carrot Cupcakes Recipe by Healthy Hotlips @healthyhotlips 15 minutes
30 minutes
12 cupcakes
Ingredients
Method
• • • • • • • • •
1 Preheat oven to 180°C. Line a 12 capacity muffin pan with cupcake liners. 2 Mix together flour, baking powder, Natvia, cinnamon and all spice. Make a well in the centre and add remaining ingredients. Stir to combine. 3 Spoon mixture into cupcake liners, and bake for 30 minutes or until a skewer inserted comes out clean. Turn out onto a wire rack to cool. 4 To make the frosting, use an electric mixer to beat all ingredients together until smooth. 5 Ice the cooled cupcakes with the frosting mixture.
2 cups oat flour (rolled oats ground up in a food processor) 2 tsp baking powder ½ cup Natvia 1 tsp cinnamon 1 tsp allspice 3 carrots, grated ½ cup apple sauce ¼ cup coconut oil 3 eggs, lightly beaten
For the cream cheese: • 250g block light cream cheese, at room temperature • ½ cup (80g) Natvia Icing Mix • 1 tsp vanilla extract
37
Chocolate Strawberry Cake Recipe by Nourish The Day @nourishtheday 20 minutes
50 minutes
10-12 serves
Ingredients
Method
For the cake: • 200g almond meal • 100g oat flour • 50g cocoa powder • 165g Natvia • 2 ½ tsp baking powder • 125ml coconut oil or butter, melted • 4 large eggs • 125ml milk (any kind we used almond) • 1 ½ tsp vanilla extract
1
For the chocolate mousse icing: • 3 small or 2 large avocados • 35g cocoa or cacao powder • 1 tsp vanilla extract • 65g Natvia Icing Mix • 40ml milk (any kind, we used almond) • 1 tsp vanilla extract
For the chocolate mousse icing: 1 Scoop the flesh out of the avocados and place into the bowl of a small processor or high powered blender. Add cocoa, vanilla, Natvia and milk and blitz until smooth. 2 Refrigerate until required.
To assemble: • 300-400g strawberries • pomegranate seeds, cherries or any fruit you like to decorate.
Preheat oven to 180°C. 2 Combine almond meal, oat flour, cocoa powder, Natvia and baking powder in a large bowl. 3 Crack eggs into a small bowl and beat lightly. Add eggs, oil, milk and vanilla into the bowl with the dry ingredients. Mix until well combined (but don’t over beat). 4 Line the base of a 20cm round cake tin with baking paper and spray side with cooking oil spray. Pour the mix into the tin and bake for around 40 minutes or until just cooked through. 5 When cool enough to handle, remove cake from cake tin and allow to cool on a wire rack.
For the assemble: 1 To assemble: When cake is cooled, cut in half horizontally and spread the bottom half with a layer of mousse. Top with a layer of sliced strawberries. Spread the cut side of the cake top with more mousse then place on top of strawberries. Spread the top with remaining mousse and decorate with remaining strawberries, cherries and pomegranate.
Note: To make this cake dairy free, choose a dairy free milk to make the cake and icing. To make this recipe coeliac friendly you can replace the oat flour with a gluten free flour (may need to adjust amount depending on type used) or replace with another cup of almond meal.
39
Coffee & Roast Almond Baked Doughnuts
15 minutes
20 minutes
24 mini doughnuts
Recipe by La Gallette lagallette.com
Ingredients
Method
For the doughnuts: • 1 cup plain flour • ½ cup almond meal • 3 tbsp coconut flour • 5 tbsp Natvia • 1 tsp baking powder • ½ tsp baking soda • 2 tbsp coconut oil, melted • ½ cup almond milk • ¼ cup strong espresso coffee, hot • 1 tsp vanilla • ½ tsp ground cinnamon
For the cupcakes: 1 Place the plain flour, almond meal, coconut flour, baking powder, baking soda and cinnamon in a large bowl. 2 In a separate bowl, whisk together the Natvia, coconut oil, almond milk, espresso coffee and vanilla extract. 3 Add the wet coffee mixture into the dry mixture and whisk until smooth and evenly combined. 4 Pipe into a greased doughnut pan and bake at 180°C for 18-20 minutes or alternatively use a doughnut maker, following manufacturer’s instructions.
For the icing: • 1 cup Natvia Icing Mix • 2-3 tbsp almond milk • 1 tsp strong espresso coffee, hot • 1 cup roast flaked almond, to decorate
For the icing: 1 Stir all icing ingredients together until combined. Gently dip each doughnut into the icing and then the roast almond flakes. 2 Allow icing to set completely before serving.
41
Hummingbird Layer Cake Recipe by La Gallette lagallette.com
50 minutes
30 minutes
14 serves
Ingredients
Method
For the cake: • 2 cups white spelt flour* • 1 cup wholemeal spelt flour* • 1 cup Natvia • 1 tsp baking soda • 1 tsp ground cinnamon • 3 tbsp flaxseed meal • 9 tbsp warm water • ¾ cup/175ml coconut oil, melted • 500g crushed pineapple, in juice • 2 cups mashed ripe bananas
For the cake: 1 Preheat the oven to 180°C. Grease 3 round baking tins and line the bases with greaseproof paper. 2 In a small bowl, combine the flaxseed meal and warm water, set aside to thicken for 5 minutes. 3 Meanwhile, combine the flours, Natvia, cinnamon and baking soda in a large bowl. 4 In another bowl, whisk together the flax ‘eggs’, coconut oil, pineapple and mashed bananas. 5 Add the wet ingredients to the dry and whisk until smooth. 6 Divide the batter amongst the prepared tins and bake for 30-35 minutes or until the cake springs back to the touch.
For the icing: • 125g butter, cubed at room temperature • 225g Natvia Icing Mix, sifted • 30ml milk
For the icing: 1 Place butter in a large mixing bowl. Use an electric beater to beat for a minute until light and fluffy. 2 Gradually add Natvia Icing Mix and beat until mixture is pale and fluffy. Gradually add the milk and beat until smooth. Do not overbeat! 3 Cool cake completely before icing.
* A gluten free flour mix may also be used for a gluten-free alternative
43
Lemon Cupcakes Recipe by Cupcake Central cupcakecentral.com.au 18 minutes
21 minutes
12-14 cupcakes
Ingredients
Method
For the cupcakes: • 225g unsalted butter, (room temperature) • 1 ½ cups Natvia • 2 ¾ cups plain flour • 1 tsp baking powder • tsp salt • 4 large free range eggs, (room temperature) • ½ cup full cream milk • ¼ cup lemon juice (fresh or concentrate) • 1 tsp freshly grated lemon zest
For the cupcakes: 1 Beat butter on high until nice and soft, approximately 1 minute. 2 Add Natvia. Beat on medium-high until light and fluffy, for about 3 minutes. 3 Add eggs one at a time, beat for 30 seconds between each addition. 4 Whisk together flour, baking powder, and salt in a bowl. 5 Add about a third of the flour to the butter/Natvia mixture and beat to combine. 6 Add milk and beat until combined. 7 Add about a third of the flour to the butter/Natvia mixture and beat to combine. 8 Add lemon juice and zest, beat until combined. 9 Fill cupcake papers in pans about ⅔ full. 10 Bake for 17-21 minutes at 180°C until a cake tester comes out clean. 11 Cool cupcakes prior to frosting.
For the lemon frosting: • 225g unsalted butter • 3-4 cups of Natvia Icing Mix • 2 tsp milk • ¼ cup lemon Juice (fresh or concentrate) • 1 tsp freshly grated lemon zest • 2-3 drops of yellow food colouring
For the lemon frosting: 1 Beat butter on medium-high speed until light and fluffy, about 5 minutes. 2 Add 2 cups of Natvia Icing, milk and lemon juice. 3 Beat on low-medium speed until combined, then increase speed to medium-high and beat for 3 minutes. 4 Add another cup of Natvia Icing Mix along with lemon zest and yellow food colouring. Beat until fluffy, for about 2 minutes. 5 Taste frosting and if more sweetness is required, add extra Natvia Icing Mix and beat for another 2 minutes. 6 Pipe the icing on the cool cupcakes.
45
Raspberry Choc Chip Sorbet Recipe by Cassandra liveitdoit.com.au 2 minutes
6 serves
Ingredients
Method
• • • • • •
1 Place all ingredients, except for cacao nibs, into your food
200g fresh strawberries 100g frozen raspberries 600g ice cubes 50g Natvia Icing Mix (more or less to taste) 1 egg white 1-2 tbsp cacao nibs
processor. Whiz until combined and smooth. 2 Serve immediately in little bowls and sprinkle with cacao nibs.
47
Chocmud Cakepops Recipe by The Classic Cupcake Co theccc.com.au 40 minutes
Ingredients For the cake: • 192g cocoa powder • 384g plain flour • 384g Natvia • ½ tbsp baking soda • 1 ½ tsp baking powder • 1 ½ tsp salt • 225g vegetable oil • 510g buttermilk • 3 eggs (at room temperature) • 354g hot water For the CakePOPs frosting: • 170g butter • 400g Natvia Icing Mix • 1 tsp pure vanilla paste • Pinch of salt • 3 tbsp milk (at room temp) • 1 tbsp freeze-dried cranberry (or other fruit) (optional for a burst of flavour) • 300g sugar free chocolate
20 minutes
50 minutes
40-50 cakepops
Method
For the cake: 1 Preheat oven to 155°C. 2 Sift cocoa, flour, Natvia, baking soda, baking powder, and salt into the bowl of an electric mixer. Transfer bowl to mixer fitted with the paddle attachment. With the mixer on low, beat in oil, buttermilk, vanilla, eggs, and hot water, one at a time, blending well after each addition. Beat until smooth, about 2 minutes. 3 Pour batter into prepared cake tin. Bake, rotating pan halfway through baking, until a toothpick inserted into the center of the cupcake comes out clean, about 20 minutes. 4 Transfer cake to a wire rack to cool for 20 minutes before icing. For the “glue” that holds your cakePOPs together: 1 Cream butter until smooth and pale (approx. 5 minutes) 2 Add Natvia cup at a time and mix in on lowest speed 3 Add vanilla and salt and mix on high for 4 minutes 4 Add milk slowly until all combined. Mix on high for 1 minute. 5 Fold in freeze-dried cranberry powder (optional for a burst of flavour) For making and decorating: 1 Crumble the cake mix down in a food processor to fine crumbs. 2 Mix in enough buttercream to form your crumbs into a “play dough” consistency. 3 Ideally you want one ball of dough to work with. 4 Weigh out 28g balls and roll each ball into a neat, tightly compact ball. 5 Melt a small amount of sugar free chocolate in a glass tumbler. 6 Dip a cakePOP stick into the chocolate to cover approx 2.5cm of the base of the stick. 7 Place the stick upright, into the cakePOP ball (stick should go two thirds into the ball). 8 Place in fridge for 30mins for balls to harden. 9 Melt around 200g of your chosen chocolate. Allow to cool to just above room temp (but not allowing it to harden). Chocolates vary in their melting ability but you want to work with chocolate that is not cold or hot. Warm is okay. 10 Dip each cakePOP in the chocolate and set upright to cool and set (a styrofoam block is useful for this purpose). 11 Decorate with coloured chocolate lines, freeze dried fruit 49 powders, cacao grating or coconut flakes.
Madeira Cake with Mascarpone Icing Recipe by Food Daily fooddaily.com.au 15 minutes
25 minutes
Ingredients
Method
• • • • • • • • •
1
1 ½ cups wholemeal spelt flour 1 ½ cups plain flour 3 tsp baking powder 1 cup Natvia 2 lemons, zested 4 eggs ½ cup butter, melted 1 ½ cups Greek yoghurt ½ cup lemon juice
For the icing: • 250g mascarpone • ¾ cup Greek yoghurt • 4 cup Natvia Icing Mix
2
3
4
5
6
7
8
12 serves
Preheat oven to 180°C and spray two sandwich tins with oil. Sift flours and baking powder into a large bowl and s tir through Natvia and lemon zest. In a separate bowl, whisk together eggs, butter, yoghurt and lemon juice un til well combined. Make a well in the centre of the dry ingredients and add the wet mixture, whisking un til combined. Pour baker into sandwich tins and bake for 20-25 minutes or un til an inserted toothpick or skewer comes out clean. Transfer to a wire rack to cool in the tin for 10 minutes, then remove from tin and allow to cool completely. Beat together mascarpone, yoghurt and Natvia to a smooth paste. Spread half the icing over one of the cakes, top that cake with the other cake, and spread remaining icing over the top to serve.
51
Pumpkin Pie Cupcakes Recipe by Healthy Hotlips @healthyhotlips 10 minutes
20 minutes
Ingredients • • • • • • • •
¼ cup/45g Natvia ¼ cup/80g apple sauce 1 egg ½ tsp vanilla extract ¾ cup/110g wholemeal spelt flour ¾ tsp baking powder 1 tsp pumpkin pie spice (or ¼ tsp each of cinnamon, ground ginger, allspice & nutmeg) 1 cup pumpkin puree (made from 250g raw pumpkin, boiled until soft then mashed)
6 cupcakes
Method 1
Preheat oven to 180°C. Line a muffin tray with 8 cupcake liners. 2 In a medium bowl, combine the flour, baking powder and spice. 3 Cream together the Natvia and apple sauce in another bowl. Combine the egg and vanilla. 4 Whisk in the flour mixture, then add the pumpkin puree. Keep whisking until all ingredients are combined. 5 Divide batter between cupcake liners, then bake for 15-20 minutes, or until a skewer inserted comes out clean. Transfer cupcakes to a wire rack to cool.
For the frosting: • 1 tub/220g extra light Philadelphia cream cheese • ⅓ cup/65g Natvia Icing Mix • ½ tsp vanilla extract • ½ tsp cinnamon
For the frosting: 1 Combine all ingredients in a medium bowl. 2 Transfer to a piping bag and pipe onto the cupcakes.
53
Ginger Treacle Loaf Recipe by Food Daily fooddaily.com.au 10 minutes
40 minutes
Ingredients
Method
• • • • • • • •
1
175g plain flour 1 tbsp ground ginger ¾ tsp bicarb soda 125g treacle 80ml vegetable oil 70g Natvia 1 egg replacer (we used Orgran No Egg) 100ml rice or soy milk
For the icing: • ¾ cup Natvia Icing Mix, sifted • 2 tbsp lemon juice • 1 tsp lemon zest
12 serves
Preheat oven to 150°C, and grease and line a small- to-medium loaf tin. 2 Sift flour, ginger and bicarb soda into a bowl and stir to combine. In a separate bowl, mix together treacle, oil, Natvia, egg replacer and milk until combined. 3 Bit by bit, pour wet mixture into dry mixture, and whisk very gently (to ensure it combines well without lumps forming). 4 Pour batter into loaf tin and bake for around 40 minutes or until a skewer inserted in the centre comes out clean. Cool in tin while you prepare the icing.
For the icing: 1 Heat icing sugar and lemon juice in a small saucepan for a few minutes, until melted. Whisk to form a smooth glaze, and cool slightly until it begins to thicken. 2 Turn cake out onto a wire rack, drizzle with lemon icing and sprinkle with zest.
55
Chocolate, Almond & Lime Truffles Recipe by La Gallette lagallette.com
20 minutes
12 truffles
Ingredients
Method
For the truffles: • 1 cup raw, unsalted almonds • 3 tbsp desiccated coconut • 1 tbsp raw cacao powder • 3 tbsp Du Chocolat • 7 dates, soaked in warm water for 10 minutes • 1 tbsp lime juice • 1 tbsp cold-pressed liquid coconut oil • Zest of 1 lime
1 Place the almonds in a food processor and blitz until it
For the icing: • ½ cup Natvia Icing Mix • 1-3 tbsp water • Flaked almonds, to decorate
resembles almond meal- it should be quite fine. 2 Add the coconut, cacao powder, Du Chocolat, dates, lime juice, coconut oil and lime zest and blitz until the mixture comes together. Add up to 1 tbsp of still water if the mixture isn’t coming together. 3 Transfer the mixture to a bowl and refrigerate for 10 minutes. For the icing: 1 Combine all icing ingredients into a bowl. Add little or more water until a pouring cream-like consistency. 2 Roll a tablespoonful of the truffles into balls and drizzle with icing. Sprinkle each truffle with flaked coconut. Serve chilled.
57
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