Find your Facebook favourites! Weekly top recipes as voted by you! Presented by
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If you’re hunting around online for the best and tastiest sugar free goodies, Natvia’s Facebook Page takes the cake. Hundreds of ridiculously mouthwatering recipes have popped up on the page and all those likes and comments and shares tell us you love them as much as we do! That’s why each week we are compiling the top Facebook picks, as voted by you. It’s your one stop, sweet shop! Enjoy!
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RECIPE INSTRUCTION KEY PREPARATION TIME
COOKING TIME
BAKING TIME
REFRIDGERATING TIME
SERVES
#5
Recipe by Sweeter Life Club sweeterlifeclub.com
BatterFree Crispy Prawn Balls Ingredients • 3 00g raw white flesh fish, any type, skin and bones removed • 2 40g prawns (precooked or raw), peeled and deveined (to remove the dark dorsal vein – of a shrimp), minced or finely chopped • 2 egg whites • 2 tbsp cornflour • 2 tbsp rice wine or dry sherry • 3 tbsp sesame oil
15 minutes
5 minutes
12 serves
Method 1 Process raw fish flesh to a thick paste consistency, adding a little of the rice wine/sherry if flesh too dry to puree in processer. 2 In a large bowl, combine the chopped prawns and fish together and mix well. 3 Add egg whites, cornflour, remaining rice wine/dry sherry and sesame oil and mix very well, ensuring no lumps of cornflour appear in mix. 4 Use a tablespoon to shape into balls: if you lightly oil your hands this is easier.
• 1 cup sesame seeds
5 Roll balls in preferred selection of sesame seeds, carrot or cucumber and deep-fry for 3- 4 minutes.
• 1 cup carrot, very finely chopped
6 Drain on kitchen paper and serve hot.
• 1 cup cucumber, finely chopped • Oil for deep-frying • Chopped fresh red chilli, to serve
#4
Recipe by Natvia natvia.com.au
French Toast 10 minutes
Ingredients • 1 egg • 40 ml milk • ½ tsp Natvia • Pinch of nutmeg • Oil (for pan) • 2 slices of bread • 2 tsp Natvia sugarfree cinnamon sugar* • ½ cup chopped strawberries or banana
5 minutes
2 serves
Method 1 C ombine egg, milk, Natvia and a pinch of nutmeg in medium mixing bowl. 2 Heat oil in a non-stick frying pan over medium heat. 3 Soak 2 slices of bread, one at a time, in egg mixture until saturated. 4 Cook slices for 2 minutes on each side. 5 Sprinkle each slice with Natvia sugarless cinnamon sugar and serve each with berries of choice or banana as desired. Note: * Natvia sugarfree cinnamon sugar = 1 teaspoon cinnamon + 1 teaspoon Natvia Serve with maple syrup - if desired
#3
Recipe by I Am Into This iamintothis.com
Raw Banoffee Pie Ingredients For the base: • 1 cup ground almonds • 1 cup vanilla protein powder (vegan, if desired) • 1 cup oat flour • 4 tbsp coconut oil, melted • 3 tbsp maple syrup • 1 tbsp almond butter • ¼ tsp sea salt For the toffee layer: • 2 cups Medjool dates, pitted, chopped and soaked for 15 minutes • 3.5 tbsp almond butter • 1 tbsp maple syrup • 1 tsp vanilla extract • ¼ tsp sea salt • 2 ripe bananas, sliced into discs For the cream layer: • 2 tins coconut milk, chilled overnight • 1 tsp vanilla extract • 2 tbsp Natvia • 2 ripe bananas, sliced into discs • 10g dark chocolate, grated
Method
20 Untill set minutes
8-10 serves
1 Lightly greasing a pie dish with coconut oil. Then, mix together your base ingredients until a sticky dough is formed (if it's too sticky to handle, add more almonds. If it feels a little dry, add a splash of water). 2 Press the mixture into the base of the pie dish, going up the sides too. Smooth with the back of a spoon, then place in the fridge to set. 3 M ake your toffee sauce by blitzing the ingredients - apart from the bananas - smooth. Spoon it over the the set base, smoothing over until completely covered. 4 Scatter over the bananas, then place back in the fridge to chill. 5 For the coconut cream scoop out the "cream" from the chilled tins. Place in a bowl, then blend with a hand-held mixer with your Natvia and vanilla until light and whipped-like in texture. 6 U sing a palette knife, spread over your toffee pie base, then decorate with the sliced bananas and dark chocolate. 7 Store in the fridge until ready to serve. Note: You could use cashew cream as an alternative.
#2
Recipe by Natvia natvia.com.au
Pavlova 10 minutes
Ingredients For the meringue: • 4 large egg whites • 9 0g-100g Natvia, finely ground in food processor • 1 tsp white vinegar • ½ tbsp cornstarch • Optional: ½ tsp vanilla extract For the topping: • 1 - 1 ½ tbsp Natvia • F resh fruit of choice (strawberries kiwi, berries, grapes, passion fruit, peaches) Garnish: • S haved almonds and/or coconut
50-75 minutes
6 serves
Method 1 P reheat oven to 130°C and position rack in centre of oven. Line a baking tray with baking paper. 2 U se whisk to beat egg whites on low-medium speed until they hold soft peaks. Start adding Natvia, a tablespoon at a time, tasting after 80g, and continue to beat on high until meringue holds very stiff and shiny white peaks and tastes sweet enough. 3 Sprinkle the vinegar and cornstarch over the top of the meringue and use spatula to fold in gently. 4 Spread meringue to desired shape on baking paper, smoothing the edges. Leave centre slightly hollowed to hold topping. 5 B ake for 50-75mins or until the outside is dry and a very pale cream colour.* When done to preference turn oven off, leave door slightly ajar and let cool completely in oven. 6 The meringue can be stored in a cool dry place in an airtight container for a few days. Just before serving place meringue on a serving plate. Whip the cream until soft peaks form, sweeten with extra Natvia and vanilla then spread into center of meringue. Arrange fruit and add garnish as preferred. Note: * If the meringue starts to brown in the first 10minutes, reduce heat (you may need to open door slightly to reduce heat quickly). Will only hold a couple of hours after topping so serve immediately.
#1
Recipe by Caroline T
Homemade Chocolates 10 Untill set minutes
Ingredients • ½ cup cocoa powder • 4 tbsp coconut oil (melted) • 1 tbsp Natvia • 1 tbsp skim milk • 10g goji berries
6 serves
Method 1 M ix together Natvia and milk untill dissolved (microwave for 10 seconds if necessary). Mix in cocoa powder, coconut oil, Natvia and milk mixture until smooth. 2 Add in goji berries. Pour into chocolate moulds of your choice and keep in refrigerator untill set. 3 Serve immediately from fridge (it will melt at room temperature due to coconut oil)
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