e e r F r a g Su
g n i k Ba Recipe Book
Foreword
Great news for all bakers! You asked for it and Natvia has delivered! To celebrate a new world of Sugar Free Baking, we have created this Natvia Baking Recipe book just for you! Made with a blend of organic stevia and erythritol, a naturally occuring 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 Baking is set to sweeten desserts without the guilt. Now you can recreate more of your favourite desserts while continuing to maintain your healthy diet and lifestyle!
Tips on hwiothw to bake
Natvia
Helps baking rise If you need your recipe to rise (even if the recipe does not include baking powder), 2-3 teaspoons of baking powder may be added to your recipe to help the baking rise. Light and Fluffy When baking cakes, normally when using sugar the chemical reaction of beating sugar and butter together creates a lot of air. As Natvia is different in chemical structure to sugar, the butter has to be beaten on its own until light and fluffy and then add the Natvia and continue to beat. The biggest tip and the best secret to success when baking with Natvia is to really beat or cream your initial mixture.
Moisture For moist cakes, replace butter with oil as an ingredient. Caramelisation in To assist with caramelising, preheat oven an into via 160 degrees Celsius, pour Nat ovenproof dish and cook it in the oven for . about 40 minutes or until caramel coloured
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.
Serves 8
Ingredients
Strawberries & Rose
Sponge Cake By Nancy Ho, winner of Off the Great Australian Bake
Macerated Strawberries • 250g strawberries, diced • 50g Natvia • 30ml rosewater • ½ tsp vanilla extract Sponge Cake • 170g plain flour • 2 tbsp corn flour • 6 eggs, room temperature • 170g Natvia • 60g butter melted • 1 tsp vanilla extract
Crème Chantilly • 400 ml thickened cream • 1tsp rose water • ½ tsp vanilla extract • 1 tbsp Natvia Icing Mix • Natvia icing, for dusting • Rose petals • Gold pearls • Pomegranates
Method
This is a wonderfully light and fluffy cake studded with strawberries and topped with whipped cream. Floral accents of rose accompany the cake giving the classic strawberries and cream flavour combination a modern twist.
1 Preheat the oven to 180ºC. Grease and line three 18cm round spring form tins with silicon paper. 2 For the macerated strawberries, toss the strawberries in the vanilla, rosewater and Natvia and set it aside for an hour for the juices to release. After, strain the strawberries and reserve the syrup for brushing. 3 Mix the Natvia and egg and whisk for several minutes until the mixture has tripled in volume and become thick and pale.You want to be able to lift the whisk and ribbon trails should fall off back into the bowl. 4 Sift the flours together and fold it into the egg mixture until well combined. Mix the vanilla and butter together and add a third of the egg mixture into this. Mix until well combined then fold into the butter mixture back into the egg mixture and fold gently until well combined. 5 Divide and pour into the prepared tins evenly and bake for 20 minutes or until the cake is golden and a skewer comes out clean when inserted in the middle of the cake. 6 Allow the cakes to cool on the rack while you prepare the cream. Whip the cream, vanilla, Natvia until firm peaks. Transfer the cream into a piping bag fitted with a star nozzle and set aside in the fridge until needed. 7 Place a layer of sponge cake on a serving plate then poke hole in it using a skewer. Brush the juices of the strawberries liberally to allow the juices to soak into the cake. Spread a thin layer of cream onto the cake and pipe a border around the edge of the cake 1 cm behind the edge. 8 Place of the strawberries in the centre then place more cream on top and then a layer of cake. Repeat this process with the rest of the cake. 9 Garnish the cake with rose petals and pomegranates and dust with Natvia Icing Mix.
Makes 12-14
Cupcakes
BY
Sugar Free Lemon
BR ECIPE OUGH T U YO
Lemon frosting • 225 grams unsalted butter • 3-4 cups of Natvia Icing • 2 tsp milk • ¼ cup Lemon Juice (fresh or concentrate) • 1 tsp freshly grated Lemon Zest • 2-3 drops of yellow food colouring
LR IA
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• 225g unsalted butter, room temperature • 1 ½ cups Natvia • 2 ¾ cups plain flour • 1 tsp baking powder • 1� 8 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
SP EC
Ingredients
By Cupcake Central
Method 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 and beat until combined. 9 Fill cupcake papers in pans about two-thirds full. 10 Bake for 17-21 minutes at 180ºC until a cake tester comes out clean. 11 Cool cupcakes prior to frosting. 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, about 2 minutes. 5 Taste frosting and if more sweetness required, add extra Natvia Icing Mix. 6 Beat for another 2 minutes.
cupcakecentral @cupcakecentral
@cupcake_central www.cupcakecentral.com.au
Makes 12
Ingredients
Carrot
Cupcakes By Healthy Hotlips
• 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
Cream cheese • 250g block light cream cheese, at room temperature • ½ cup (80g) Natvia Icing Mix • 1 tsp vanilla extract
Method 1 Preheat oven to 180ºC. Line a 12 capacity muffin pan with cupcake liners. 2 Mix together flour, baking powder, Natvia, cinnamon and allspice. 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.
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Chocolate
Coconut Slice By Healthy Hotlips
Serves 16
Ingredients • 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
Method Icing • 1 cup Natvia Icing Mix • 1 tbsp cocoa powder • 1 tbsp coconut oil • 1 tbsp unsweetened almond milk
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.
Serves 12
Ingredients
Turkish Delight
Cupcakes By Healthy Hotlips
• 2 cups oat flour (rolled oats ground up in a food processor), or flour of choice • 2 tsp baking powder • ½ cup Natvia • ½ cup shelled pistachios • 1 tbsp rosewater essence • ½ cup apple sauce • ¼ cup coconut oil • 3 eggs, lightly beaten Chocolate frosting • 1 cup Natvia Icing Mix • 1 tbsp cocoa powder • 1 tbsp unsweetened almond milk • 1 tsp vanilla extract
Method 1 Preheat oven to 180ºC. Line a 12 capacity muffin tray with cupcake liners. 2 Finely grind the pistachios in a food processor. 3 Mix together the flour, baking powder, ground pistachios and Natvia. 4 Make a well in the center, add the wet ingredients and beat with an electric hand mixer until well combined. 5 Divide mixture between prepared cupcake cases. 6 Bake for 30 minutes or until a skewer inserted comes out clean. Leave on a wire rack to cool. 7 To make the frosting, beat all ingredients together until combined. 8 Once cupcakes are cool, ice with the chocolate frosting.
Madeirwitah Cake
Lemon Icing By Healthy Hotlips
Serves 8
Ingredients • 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 Lemon icing • 1 cup Natvia Icing Mix • 2 tbsp lemon juice
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. 5 To make the icing, combine Natvia Icing Mix and lemon juice in a small bowl. Once cake is cooled, drizzle over the lemon icing.
Triple Layer Berry
Coconut Slice By Vonnix
Serves 9
INGREDIENTS Base layer • cup oat flour • ¼ cup almond flour • ½ tsp baking powder • cup Natvia • ½ cup shredded coconut • ¼ cup coconut oil • cup unsweetened almond milk
Berry layer • 2 cup frozen mixed berries • ¼ cup Natvia Icing Mix • 1 tbsp corn flour Top layer • 2 egg whites • 2 tbsp Natvia • 1 cup shredded coconut
Method
We've got all your sugar free baking needs covered right here, www.sweeterlifeclub.com
1 Preheat oven to 180ºC. Line an 8×8 baking dish with parchment paper and set aside. 2 Begin by making the top layer. Mix together all ingredients and set aside. 3 To make the base layer, sift together oat flour, almond flour, baking powder and Natvia. Stir in shredded coconut. Add coconut oil and almond milk then mix until combined. 4 Using damp fingers, gently press base mixture into baking dish. 5 Bake base for 15 minutes, or until golden. Allow base to cool slightly on a wire rack. 6 Meanwhile, combine all ingredients for berry layer. Sprinkle berry layer over base and bake for 20 minutes. 7 Top with top layer and bake for a further 10 minutes, or until the coconut is lightly golden. 8 Allow to cool for half an hour before serving.
Makes15 cupcakes
Ingredients Cupcakes Frosting • ½ cup wholemeal flour • 440g extra light spreadable cream cheese • ½ cup almond meal • cup – ¾ cup Natvia Icing Mix • 1 ¼ cup Natvia • 4 tbsp Greek yogurt • 2 tbsp matcha green tea powder • 2 tbsp coconut flour • 2 tsp baking powder • 2 tsp matcha green tea powder • ½ tsp salt • 1 cup Greek yogurt • 3 large eggs, room temperature • cup coconut oil, melted and cooled • 1 tsp vanilla extract
Method 1 Preheat oven to 175ºC. Line 15 muffin holes with paper liners and set aside. 2 In a large bowl, sift together all dry ingredients. Set aside. 3 In a medium bowl, beat eggs and greek yogurt until combined. Whisk in oil and vanilla. 4 Pour wet ingredients into the dry ingredients. Fold the wet ingredients into the flour mixture just until combined. Make sure to not overmix – you should end up with a thick batter, so don’t be concerned if it appears dry. 5 Transfer batter into prepared liners. Bake for around 17-20 minutes, or until a toothpick inserted comes out clean. 6 Allow cupcakes to cool in pan for 5 minutes, then transfer to a wire rack to cool completely. 7 When you’re ready to serve, make the cupcake frosting. Please note that this recipe makes a little more Natvia frosting than is required. 8 Beat together cream cheese and icing mix (start with cup, taste, then add remaining if you prefer it sweeter). Mix in Greek yogurt, coconut flour and matcha powder until well combined. 9 Place icing mix into a piping bag to pipe onto cupcakes, or dollop some onto the tops and smooth out with the back of a spoon. Serve immediately.
Green Tea Cupcakes with
Matcha Cream Cheese Frosting By Vonnix
Mini Cacao
Cookies By Vonnix
Makes 25 cookies
Ingredients
Method
• 1 cup oat flour • ½ cup cacao powder • cup Natvia • 1 tsp baking powder • ¼ tsp salt • 1 tsp instant espresso powder • 2 tbsp coconut oil, melted • 3 tbsp Greek yogurt • 2 eggs • 1 tsp vanilla extract • cup Natvia Icing Mix
1 Sift together oat flour, cacao powder, Natvia, baking powder, salt and espresso powder. 2 In a small bowl, whisk together Greek yogurt, eggs and vanilla. 3 Make a well in the dry ingredients and pour in wet ingredients – mix until just combined. 4 Drizzle in coconut oil and mix again until well incorporated. Wrap dough in cling wrap and chill in fridge for 2 hours (or freeze for 20 to 30 mins). 5 Preheat oven to 175ºC. Place Natvia Icing Mix in a shallow plate. 6 Working quickly, take a golf-ball sized amount of dough and roll into a ball. Roll in Natvia Icing Mix and place on baking sheet. Repeat with remainder of dough, then use a fork to gently press down on cookies. 7 Bake for 10 to 12 minutes and allow to cool for half an hour before serving.
Banana & Ginger
Cupcakes By Jo Bogle
Serves: 12
Ingredients
Method
• 125g butter, melted • 100g Natvia • 125g banana flour • 2 eggs • 3 tbsp milk • ¼ tsp vanilla • ¼ tsp YIAH* Gingerbread spice • 1 ripe banana, mashed Buttercream • 100g butter, Softened • 2 cups of Natvia Icing Mix, sifted • 2 tsbs milk • ¼ tsp banana flavouring
1 Pre-heat oven to 190°C. 2 Line a 12 hole muffin tin with cases. 3 Mix all ingredients above until just combined. 4 Spoon evenly into the muffin tin and bake for 18-20 minutes. 5 To make the frosting, cream butter until smooth, add 1 cup of Natvia Icing Mix. 6 Slowly add milk, once incorporated add the rest of the Natvia Icing Mix, and flavour. Mix until light and creamy.
* Your Inspiration At Home
We hope you enjoyed your Natvia treats!
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