WARM E RS

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1 PREP COOK SERVE WINTER WARM E RS

2 WELCOME! Choosing sugar-free doesn t mean you have to deny yourself the treats that make life sweet. Here at Natvia we have created a refined sugar free recipe book offering a range of scrumptious desserts, snacks and drinks, sweetened naturally with Natvia. Made with a blend of organic stevia and erythritol, 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 desserts without the guilt. Now you can recreate all of your favourite desserts while continuing to maintain your healthy diet and lifestyle. ENJOY! - The Natvia Team 2

3 T LE RECIPES WELCOME HOW TO BAKE WITH NATVIA INGREDIENT ALTERNATIVES RECIPES & AUTHOR CARROT CAKE OAT VEGAN BLUEBERRY VANILLA OATBRAN DOUBLE CRUST APPLE PIE Maria England APPLE AND STRAWBERRY CRUMBLE Mandy CHOCOLATE HAZELNUT NOTELLA CHOCOLATE CHIP BLONDIES Natvia.com DOUBLE CHOC COOKIES Natvia.com APPLE PEANUT BUTTER BANANA CAKE WITH CREAM CHEESE ICING Natvia.com PROTEIN COOKIE DOUGH BROWN RICE AND MACADAMIA MILK CHOCOLATE SELF-SAUCING PUDDING Natvia.com 3

4 HOW BAKE WITH 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 & FLUFFY - When baking cakes, normally 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 Nativa is to really beat or cream your initial mixture. MOISTURE - For moist cakes, replace butter with oils as the fats ingredient. Use a touch more liquid to your recipe but not too much! 1-2 tablespoons of milk to a recipe for 12 cakes will do. CARAMELISATION - Preheat oven in 160ºC, pour Natvia into an oven proof dish and cook it in the oven for about 40mins until caramel coloured. Try adding some fruits such as bananas or figs to assist in caramelisation. MERINGUE-BASED DISHES - When making meringue based dishes (e.g. 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 whisking egg whites. JAM S & SAUCES - When making jam or sauces, use 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. RECIPE KEY GLUTEN FREE GF DAIRY FREE DF EGG FREE EF VEGAN V 4

5 HEALTHY THINGS Stuffs INGREDIENT ALTERNATIVES BUTTER Margarine Coconut Oil COCONUT OIL Butter Vegan Butter VEGETABLE OIL Coconut Oil Apple Sauce CHOCOLATE Sugar Free Chocolate Dark Chocolate FLOUR Almond Flour Rice Flour MILK Almond Milk Plant Milk PROTEIN POWDER Oat Flour White Flower EGGS Ground Flax seed* *(1 Tbsp Ground Flax seed + 3 Tbsp Water, per Egg) NATVIA PRODUCTS NATVIA SWEETNER - Natvia Natural Sweetener can be used as a spoon for spoon substitute for sugar. NATVIA ICING MIX- Specially formulated as a finer granule, which is perfect for icings, frostings and glazes. DU CHOCOLAT - Dark chocolate drinking cocoa naturally sweetened with Natvia. 5

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7 PREP 10 COOK 10 SERVE 1 PERSON C ROT CAKE OAT PORRIDGE RECIPE INGREDIENTS METHOD 1 medium carrot, grated ½ cup rolled oats 2 tsp. ground flaxseed ½ tsp. ground cinnamon ¼ tsp. ground nutmeg 2-3 tsp Natvia 1 tsp. vanilla extract ½ cup almond milk (or milk of choice) ½ cup water --- Refer to page 5 for the alternative ingredient list. 1. Grate the carrot and pop in to a small saucepan together with the rolled oats, flaxseed, Natvia and spices. Pour in the almond milk, water and vanilla extract. Stir everything together. 2. Bring the mixture to a boil then reduce the heat to a low simmer. Cook, stirring occasionally, for 7-10 minutes, or until the porridges reaches your preferred consistency. Add a little extra water and/or almond milk to thin the porridge out as it's cooking, if needed. 3. Serve the porridge piping hot with a sprinkle of extra cinnamon and toppings of your choice! Note: If you'd like to add some additional protein, while the porridge is cooking, simply add in a whisked egg or a few tablespoons of your preferred protein powder. If you're adding the egg, make sure to stir briskly so the egg becomes completely incorporated in to the porridge. V EF DF GF 7

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9 PREP 10 COOK 20 SERVE 4 PEOPLE VEGAN BLUEBERRY VANILLA OATBRAN MUFFINS RECIPE INGREDIENTS METHOD 1/2 cup oatbran 1 tbsp. coconut flour 1/2 tsp. baking powder 1/2 tsp. bicarb soda 1/4 cup Natvia 2 eggs (or flax eggs for vegan option) 1/3 cup yoghurt 1/2 tsp. vanilla extract 1/3 cup frozen blueberries Preheat oven to 180ºC. 2. Mix together the dry ingredients, then add wet ingredients and mix. Pour into silicon muffin moulds 3. Bake for 20 mins. Allow to cool before removing from the moulds. Enjoy! Note: to make flax eggs for this recipe, mix 2 tbsp ground flaxseed with 6 tbsp water Refer to page 5 for the alternative ingredient list. V EF DF GF 9

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11 PREP 30 COOK 50 SERVE 8 PEOPLE DOUBLE CRUST APPLE PIE RECIPE BY MARIA ENGLAND INGREDIENTS METHOD SPELT PASTRY 4 cups white spelt flour 1 tsp. salt 300g unsalted butter (cubed and chilled) 280ml cold water FILLING 2 tbsp. cinnamon 1/2 cup natvia 7 medium Granny Smith apples 1/4 cup plain flour EGG WASH 1 egg 1 tbsp. water --- Refer to page 5 for the alternative ingredient list. PASTRY: 1. Mix the flour, salt, and unsalted butter together until pea size pieces of butter form. Add cold water and mix just until combined. 2. Divide dough into two pieces and wrap in plastic wrap and chill for at least 30 minutes or leave in the fridge until needed. PASTRY: 1. Preheat oven to 180ºC. Spray or lightly grease pie pan. 2. Mix all filling ingredients and adjust the cinnamon and Natvia to taste. In a seperate bowl, whisk together all ingredients of egg wash. 3. Roll out each piece of pastry to 3mm thick. Place one piece into pie pan, leaving some dough over hanging on all sides. 4. Place apple filling into center of pie shell, and egg wash the top edges of bottom pie shell. 5. Place the second piece of pastry onto the filled pie. Carefully cut 4 slits in the top to allow steam to escape while cooking. Pinch overhanging sides together and trim the sides. 6. Egg wash the top of the pie and sprinkle with Natvia and cinnamon if desired. 7. Place into oven for minutes until golden brown on top and bubbling. Allow to cool. Pie can be refrigerated for up to 3 days. V EF DF GF 11

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13 PREP 10 COOK 40 SERVE 4 PEOPLE APPLE ST WBERRY CRUMBLE RECIPE INGREDIENTS METHOD FILLING 2 Granny Smith apples peeled, cored and roughly chopped 2 cups fresh strawberries, washed, hulled and halved 2 tbsp. almond meal 2 tbsp. Natvia 2 tbsp. water 1 tsp. vanilla extract CRUMBLE 1/2 cup brown rice flour 5 tbsp. coconut oil, melted 1/4 cup rolled oats (make sure certified gluten- free if intolerant) 2 tbsp. raw almonds, roughly chopped 2 tbsp. raw sunflower seeds 2 tbsp. Natvia 1 tsp. vanilla extract 1. Preheat a fan-forced oven to 180ºC. 2. Place the filling ingredients into a bowl and toss lightly to coat the fruit well. 3. Transfer to a small pie dish (I used a shallow 20cm diameter round dish) and bake for 10 minutes, or until the strawberries have softened. Use a spoon and toss gently. 4. Stir together the crumble ingredients. 5. Carefully sprinkle the mixture over the baked apples and strawberries, then bake for a further minutes, or until cooked through and golden. 6. Top with lashings of unsweetened yoghurt and serve. --- Refer to page 5 for the alternative ingredient list. V EF DF GF 13

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15 PREP 20 COOK 30 SERVE 12 ITEMS CHOCOLATE HAZELNUT NOTELLA BROWNIES RECIPE INGREDIENTS METHOD 1/2 cup dates, chopped 1/2 cup boiling water 1/2 cup Natvia 1/3 cup almond milk 2 eggs (or flax eggs if vegan) 1/2 cup coconut oil 1/3 cup cacao powder 1/3 cup hazelnut meal 1/4 cup buckwheat flour 1/2 tsp. baking soda 2 tbsp yogurt (vegan if desired) 1/4 cup lightly toasted hazelnuts, (peeled and chopped) pinch salt --- Refer to page 5 for the alternative ingredient list. 1. Preheat oven to 180ºC. Line a loaf tin with baking paper. 2. Soak dates in the boiling water for 15mins. Don t drain! 3. Add dates and soaking water to a food processor with the remaining ingredients excluding the toasted hazelnuts. 4. Blend until smooth. 5. Stir through the toasted hazelnuts. 6. Pour into the brownie pan (10x6inch) and bake for 30 minutes. 7. Allow to cool before slicing. Dust the top with extra cacao if desired. Note: to make flax eggs for this recipe, mix 2 tbsp ground flaxseed with 6 tbsp water V EF DF GF 15

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17 PREP 10 COOK 25 SERVE 16 ITEMS CHOCOLATE CHIP BLONDIES RECIPE BY NATVIA.COM INGREDIENTS METHOD 1/2 cup butter 1 cup white chocolate (sugar free if desired) 2 eggs 1/2 cup Natvia 1 1/2 cups plain flour 1 1/2 tsp. baking powder 1/2 tsp. salt 3/4 cup chocolate chips (sugar free if desired) --- Refer to page 5 for the alternative ingredient list. 1. Preheat oven to 175 C and grease and line a brownie tin/square tin. 2. Melt the butter in a medium pot and once melted remove from heat. 3. Add the chocolate and stir until completely melted. 4. Whisk the eggs and Natvia until light and fluffy. 5. Add the chocolate butter mix and stir until combined. Add the flour, salt, and baking powder and mix until combined. Fold in chocolate chips. 6. Pour into prepared pan and bake for minutes and it is golden brown and toothpick comes out almost clean (some crumbs will be attached to the toothpick). 7. Allow to cool completely and then slice. V EF DF GF 17

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19 PREP 15 COOK 10 SERVE 10 ITEMS DOUBLE CHOC COOKIES RECIPE BY NATVIA.COM INGREDIENTS METHOD 1 cup (140g) butter, softened 1 1/2 cups Natvia 2 eggs 2 tsp. vanilla extract 2 cups plain flour 1/3 cup cocoa powder 3/4 tsp. baking soda 1/4 tsp. salt 1/2 cup milk 2 cups sugar free chocolate, chopped --- Refer to page 5 for the alternative ingredient list. 1. Preheat oven to 175ºC (350ºF) 2. In a large bowl, beat together butter and Natvia for 10 minutes until light and fluffy. Gradually add eggs and vanilla and beat to combine. 3. In a separate bowl, combine the flour, cocoa, baking soda and salt. 4. Add half the flour mixture to the butter mixture and mix. Add the milk and mix again before adding the remaining flour mixture. If the mixture is too dry, add a little extra milk. Mix in the chocolate pieces. 5. Drop rounded teaspoonfuls onto lined trays. 6. Bake for 8 to 12 minutes, or until just set. Cool slightly on the trays before transferring to a wire rack to cool completely, or eat warm from the oven! V EF DF GF 19

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21 PREP 10 COOK 15 SERVE 12 ITEMS APPLE PEANUT BUTTER SQU ES RECIPE INGREDIENTS METHOD 1 cup oats 5 tbsp. almond milk 100g apple, diced 3 tsp. cinnamon 1/4 cup Natvia 45g peanut butter --- Refer to page 5 for the alternative ingredient list. 1. Preheat your oven to 180 C and line a small baking tray with greaseproof paper. 2. Mix together the oats, cinnamon, and almond milk. 3. Add the remaining ingredients and stir, adding extra almond milk if needed to help it stick. 4. Spoon the mixture onto the baking tray and spread it out to no thinner than 1-2cm thick. 5. Bake in the oven for 15 minutes. 6. Leave to cool down for at least 10 minutes before slicing into squares to avoid them falling apart. V EF DF GF 21

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23 PREP 10 COOK 25 SERVE 8 PEOPLE BANANA CAKE WITH CRE CHEESE ICING RECIPE BY NATVIA.COM INGREDIENTS METHOD 1 cup self-raising flour 1 cup Natvia 50g butter melted 1 egg 1 tsp. vanilla essence 1/4 cup milk 2 ripe bananas, mashed ICING 100g cream cheese 30g butter 1/3 cup Natvia icing mix 1/4 tsp. ground cinnamon Preheat oven to 180ºC or 160ºC fan forced. 2. Hand mix all cake ingredients together until well combined. 3. Pour into a greased and lined loaf pan. 4. Bake for minutes. 5. Cool on a wire rack for icing. 6. Mix all icing ingredients except for cinnamon with electric mixer and spread over cooled cake. 7. Sprinkle cinnamon over the top and dress with slices of fresh banana or almonds. Refer to page 5 for the alternative ingredient list. V EF DF GF 23

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25 PREP 10 COOK 2 HOURS SERVE 12 ITEMS PROTEIN COOKIE DOUGH RECIPE RS INGREDIENTS METHOD 1 can chickpeas 1/3 cup Natvia (more or less to taste) 2 tsp. vanilla extract 1 1/2 cups dairy free milk of choice 1 cup oat flour 1 cup vegan protein powder (can be substituted with more oat flour) 1/2 cup chocolate chips --- Refer to page 5 for the alternative ingredient list. 1. Blend together chickpeas, Natvia, vanilla extract and milk in a food processor until relatively smooth. 2. Add in oat flour and protein powder gradually whilst blending. 3. Add more oat flour or dairy free milk if it s too wet or dry. 4. Mixture should resemble consistency of very thick cookie dough. 5. Add in chocolate chips and mix in by hand. 6. Press into baking tin lined with cling film. Set in the fridge for a few hours or overnight. Cut into squares and serve! V EF DF GF 25

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27 PREP 5 COOK 20 SERVE 1 PERSON BROWN RICE MAC IA MILK PORRIDGE RECIPE INGREDIENTS METHOD 1 cup brown rice 4 cups of macadamia milk (or any other plant milk, plus 1 cup extra if desired) 1/3 cup Natvia (or to taste) 1 tsp. cinnamon 1 tsp. vanilla bean paste berries and fruit, to serve --- Refer to page 5 for the alternative ingredient list. 1. This recipe can be prepared the night before. 2. Wash rice thoroughly with water and drain. In a small pot add drained rice and remaining ingredients, and mix thoroughly until combined well. 3. Reduce the heat of stovetop to medium and allow the porridge to cook away. Cooking brown rice takes much longer than cooking white rice, therefore making this the night before for the morning is a good idea. 4. Once your porridge has cooked through, it will soak up most of the milk. You may wish to cook your rice a little longer if you like your grains softer. 5. To serve, heat up, top with a whole heap of fruits and berries. Note: If you would like your porridge a little runnier, just add one extra cup of milk when serving. V EF DF GF 27

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29 PREP 10 COOK 35 SERVE 6 PEOPLE CHOCOLATE SELF-SAUCING PUDDING RECIPE BY NATVIA.COM INGREDIENTS METHOD 1 cup self raising flour 1/2 cup Natvia 1/4 cup du chocolat drinking cocoa 1/2 cup milk 1/2 tsp. vanilla extract 60g butter 1 egg 3/4 cup Du Chocolat drinking cocoa --- Refer to page 5 for the alternative ingredient list. MAKES Preheat oven to 160ºC. Grease an ovenproof baking dish. 2. Mix flour, sugar, and Du Chocolat into a bowl and stir to combine then make a well in the centre. 3. In a separate bowl, mix milk, melted butter, vanilla extract and egg, then pour into dry ingredients. 4. Pour mixture into the prepared baking dish. Add the 3/4 cup Du Chocolat on top and pour over 2 cups of hot boiling water. 5. Bake for minutes until top is firm. 6. Dust with extra cocoa, serve with cream or with berries. V EF DF GF 29

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