of High Tea High Tea began in the mid 1700 s as an afternoon meal for servants. It was usually eaten

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2 History of High Tea High Tea began in the mid 1700 s as an afternoon meal for servants. It was usually eaten standing up or on high stools which is how it got its name! High tea was typically a heartier meal than our afternoon tea, including savouries and meat. Afternoon Tea, on the other hand, was reserved for the upper class. The 7th Duchess of Bedford has been credited with introducing the custom in the 1830s. Fed up with the long wait between lunch and the evening meal, she began serving her guests an afternoon tray of tea, cake and bread and butter. Clearly this was a problem common to the entire English aristocracy, as afternoon tea quickly became fashionable. It became a social fixture, allowing the upper class ladies to take and socialise while they waited for the gentlemen to return for the evening meal. If you were invited to join the ladies for afternoon tea, this meant that you were old enough to have learnt proper manners. There was certainly a high standard of behavior expected during tea possibly very different to how we usually have our afternoon cuppa today! Although high tea was not what the aristocratic afternoon meal was called, it has now become a common term for what has traditionally been called afternoon tea.

3 High Tea Et-tea-quette Like all good traditions, there are a few does and don ts when it comes to taking tea. 1. Do pour your tea first, and then add milk, although this is a hotly contested issue in the tea world. 2. However there is no correct order to apply jam and cream to your scone. What ever you prefer! 3. Don t leave your spoon in your teacup. And certainly don t stir in a circular motion! Forward and backward, without clinking against the sides, is the preferred stirring technique! 4. Don t put things on tables that don t belong to the tea service. This includes phones, keys, sunglasses and wallets. 5. Don t, whatever you do, stick your pinkie out. This is considered quite rude.

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5 Sugar Free Chia Seed Jam RECIPE BY: VONNIX PREP: 15 MINUTES COOK: 10 MINUTES SERVINGS: 1JAR INGREDIENTS METHOD 2 cups strawberries, slice ⅓ cup Natvia 2 tbsp water 1 tbsp chia seeds 1 In a small saucepan, add strawberries, Natvia and water. Cook on high heat until mixture begins to bubble. 2 Then reduce heat to medium-low. Stir constantly and allow strawberries to breakdown to desired consistency. 3 I cooked mine for around 10 minutes after reducing the heat. Stir in chia seeds and remove from heat. Taste and adjust level of sweetness if needed. 4 When jam is cooled to room temperature, transfer to a jar and refrigerate overnight before serving. 5

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7 Sugar Free Peanut Butter Macaroons RECIPE BY: VONNIX PREP: 20 MINUTES COOK: 10 MINUTES SERVINGS: 12 INGREDIENTS METHOD 1 cup reduced fat, unsweetened, shredded coconut 2 tbsp peanut flour ¼ tsp salt ¼ cup egg whites ¼ cup Natvia 1 tsp vanilla extract 1 Preheat oven to 175 C. Line a baking tray with parchment paper. 2 Stir together shredded coconut, peanut flour and salt set aside. In a clean bowl, beat egg whites to soft peaks then add Natvia and vanilla extract. 3 Continue to beat until stiff peaks form. Carefully fold in coconut mixture and dollop onto parchment paper. 4 Bake for 10 minutes or until macaroons are golden. Serve immediately or allow to cool to room temperature before storing in an airtight container. 7

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9 Portugese Custard Tarts RECIPE BY: ANNEMARIE PREP: 20 MINUTES COOK: 25 MINUTES SERVINGS: 12 INGREDIENTS METHOD 2 egg yolks 1 whole egg 1 cup cream ¾ cup milk 1 sheet of puff pastry 2 tsp vanilla extract 2 tsp cornflour ½ cup Natvia FOR THE PASTRY 1 Preheat oven to 200 C 2 Cut defrosted puff pastry in half, place one piece on top of the other and roll up tightly along the short end. Cut in half, in half again, and then cut each piece into 3 approxmately 1cm wide to make 12 pieces. 3 Roll each piece between 2 sheets of baking paper until about 10cm wide and place each piece into a 12 capacity muffin tin, then chill in fridge. FOR THE CUSTARD 1 Combine eggs, Natvia and cornflour in a saucepan and whisk. 2 Add milk and cream on low heat. Stir well until boiling and thick. 3 Pour into a bowl, cover surface in cling film to stop skin forming and put aside to cool. 4 Once cool divide custard into pastry cases and bake for minutes untill browned on top. 9

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11 Mini Rosewater Cakes RECIPE BY: MARIA ENGLAND PREP: 10 MINUTES COOK: MINUTES SERVINGS: 8 INGREDIENTS METHOD 1 cup canola oil 1¼ cup Natvia Icing Mix extra for dusting 2 eggs 1 cup dairy free yogurt (or regular yogurt) 2 cups all purpose flour 3 tsp baking powder 1 tsp salt 1 tbsp rosewater 1 Preheat oven to 350 F. Grease and spray 8 nonstick individual cake pans. 2 In a stand still mixer fitted with a paddle, mix together the oil, Natvia icing mix, rosewater, and eggs until combined. 3 Alternatively add the yogurt and flour mixing after each addition until just combined. Once all ingredients are added mix for an additional minute to make sure it is well combined. 4 Divide mixture between the greased and floured pans and bake for 25 to 30 minutes until a toothpick comes out clean. 5 Allow to cool for 5 minutes and then turn out cakes while they are still warm. 6 Dust with Natvia icing if desired and serve with fresh fruit. 11

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13 Cherry Coconut Cheesecakes RECIPE BY: HEALTHY EATING JO PREP: 10 MINUTES COOK: MINUTES SERVINGS: 8 INGREDIENTS METHOD BASE BASE ¼ cup sunflower seeds or nuts of choice 1 tbsp coconut flour 2 tsp coconut oil 2 tsp Natvia 4 each cherries or 4 tsp beetroot for color FILLING 1 cup raw cashews soaked overnight and drained 1-2 tbsp chopped fresh cherries 1 cup desiccated coconut ⅓ cup Natvia ¼ cup coconut water 1 tsp coconut essence 1 tsp vanilla extract pinch salt 1 Blitz the seeds with the coconut flour until crumbed. Add the other ingredients and process again. 2 Press into the base of silicon molds with fingers and put in the freezer while you make the filling. FILLING 1 Blend all ingredients except for the cherries until smooth. 2 Spoon on top of bases and press in some cherry pieces. 3 Freeze overnight. COCONUT CREAM TOPPING 1 Blend all ingredients with a electric mixer until fluffy. 2 Pipe onto cheesecakes. COCONUT CREAM TOPPING 1 can coconut cream chilled and scoop out thick cream part only ¼ cup Natvia Icing mix As needed Beetroot or Cherry Juice optional for color 13

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15 Pineapple Upside Down Cake RECIPE BY: RECIPE CHATTER PREP: 20 MINUTES COOK: 40 MINUTES SERVINGS: 8-12 INGREDIENTS METHOD 1 can pineapple slices in juice 1 tbsp organic honey ½ cup butter softened ½ cup Natvia 2 each eggs lightly beaten 1 ¼ cup self-rising flour sifted 1 Preheat oven to 350 C. 2 Grease a round ring cake pan. Line the base of the pan with parchment paper. 3 Drain the pineapple, reserving 2 Tablespoons juice. Cut the pineapple slices in half and set aside. 4 Drizzle the honey over the base of the prepared cake pan. Then, arrange the pineapple slices on top of the honey. 5 Using an electric mixer, beat the butter and Natvia for 3 minutes or until light and fluffy. Add eggs, one at a time, beating after each addition. 6 Add flour and reserved pineapple juice to the butter, sugar, and egg mixture. Stir to combine. 7 Once combined, spread the cake batter over the pineapple slices in the cake pan. 8 Bake for 35 to 40 minutes, or until your cake tester comes out clean. Let cake cool in pan for 5 minutes and then transfer to a wire rack to cool completely before serving. 15

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17 Paleo Apple Tea Cake RECIPE BY: NESS LOCKYER PREP: 20 MINUTES COOK: 40 MINUTES SERVINGS: 1 CAKE INGREDIENTS METHOD 1 cup almond meal 1 ½ cups gluten free plain flour 2 tsp gluten free baking powder 2 tbsp egg replacer + ⅓ cup of water 1 ½ tsp vanilla paste 1 tsp cinnamon ½ cup Natvia ⅔ cup soy rice/almond/coconut milk ⅔ cup coconut oil, melted 1 apple, cored and sliceded 1 Preheat oven to 180C. Grease and line a round 20cm spring form or removable base pan. 2 Combine dry ingredients (except Natvia) and mix. Set aside. Mix together egg replacer, vanilla, oil and Natvia until combined. 3 Stir in the flour batch, half at a time. Each time add half the milk alternative and mix through. Pour batter into pan and lay sliced apples in a circle shape, slightly overlapping each end. 4 Sprinkle with cinnamon. Bake for minutes until a skewer comes out clean. I sprinkled some Natvia icing sugar over the top to finish it too. 17

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19 Citrus, Almond Ricotta Cake RECIPE BY: NOURISH THE DAY PREP: 10 MINUTES COOK: 30 MINUTES SERVINGS: 8-12 INGREDIENTS METHOD ¼ cup coconut oil melted 2 eggs ½ cup Natvia 1 each lemon, zested 1 each lime, juiced and zested ½ each lemon, juiced 1 ⅔ cup almond meal ⅓ cup gluten free flour 1 ½ tsp baking powder gluten free ½ tsp baking soda 250g Ricotta 1 Preheat oven to 180 C. 2 In a blender/food processor or electric mixer combine oil, zest, eggs, juice, and stevia until smooth and light and fluffy (this is important). 3 Pour into a mixing bowl and fold in the remaining ingredients until combined. 4 Spoon into a 20cm greased cake tin, lined with baking paper (it will look flat but it s not a massively high cake) 5 Bake for mins or until set depending on oven. 6 Allow to cool then decorate with extra grated zest, lime wedges and edible flowers.this cake keeps for a few days. 19

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21 Chocolate Slice RECIPE BY: WHOLESOME_INES PREP: 10 MINUTES COOK: 20 MINUTES SERVINGS: 8 INGREDIENTS METHOD SLICE ½ cup dessicated coconut ¼ cup cacao ¾ cup + 2 tbsp gluten free flour 1 tsp baking powder 1 tsp vanilla essence 1 egg or 1 chia egg ¾ cup Natvia ¾ cup coconut oil ICING ⅓ cup Natvia Icing Mix ½ cup cacao Powder ⅔ cup coconut oil SLICE 1 Mix the dry and wet ingredients separately then together. 2 Press into a lined brownie tin. Bake a 180 for mins. Let cool completely before icing. ICING 1 Mix all ingredients until well until well combined and pour over the slice. Return to the fridge for about 15 mins until set. 21

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23 Semolina Rosewater Slice RECIPE BY: HEALTHYHOTLIPS PREP: 30 MINUTES COOK: 40 MINUTES SERVINGS: 16 INGREDIENTS METHOD 1 ½ cups semolina ¼ cup Natvia ⅔ cup desiccated/shredded coconut, unsweetened 2 tsp baking powder 1 cup Greek Yoghurt ⅔ cup apple sauce ¼ cup almond milk, unsweetened ¼ cup blanched almonds, whole SYRUP 1 ½ cups water ½ cup Natvia 1 tbsp rosewater essence 1 tsp lemon juice 1 Prepare syrup by placing water and Natvia in a saucepan and placing onto a high heat. Bring to the boil, then reduce heat to a simmer and continue cooking until Natvia has dissolved. Stir in the rosewater and lemon juice and cook for a further 10 minutes, then remove from the heat and allow to cool. 2 Preheat oven to 180C. Grease and line a 20cm square cake pan. 3 Combine the semolina, Natvia, coconut and baking powder in a bowl. Make a well in the centre and pour in apple sauce, yoghurt and milk. Mix until combined. Spread mixture evenly into prepared pan. Let mixture stand for 15 minutes to firm. 4 Cut mixture into 16 squares in the pan, and press an almond into the centre of each square. Bake for 40 minutes or until golden. 5 Remove slice from the oven and immediately pour over the cooled syrup. Allow to cool before serving. 23

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25 Lemon Slice RECIPE BY: HALFWAY TO HEALTHY PREP: 20 MINUTES COOK: 3 MINUTES SERVINGS: 2 INGREDIENTS METHOD BASE ½ cup Natvia ¼ cup almond meal 6 Weet Bix biscuits LEMON FILLING 1 each container of yogurt ½ cup freshly squeezed lemon juice 5 tbsp hot water 2 tbsp gelatine ¼ cup butter melted BASE 1 Begin by crushing up the Weet Bix and then mixing in the Almond Meal. 2 Add the melted butter and once thoroughly combined, place in a small tray. 3 Push the mix down with a fork to create a base. 4 You could always use crumbled biscuit such as Marie or Nicè for a crunchy base- this will add calories though. 5 Refrigerate for two hours so the base is firm. LEMON FILLING 6 Blend the yoghurt with the lemon juice. I used an electric mixer to get a lot of air into it & create a more fluffy texture. 7 Add the sweetener & continue to beat for a good few minutes. 8 Dissolve the gelatine in the hot water and once all dissolved add to the yoghurt mix. 9 Remove the base from the fridge and pour on the lemon mixture. 10 Refrigerate for another 2 hours & then remove from pan and cut in slices or squares. 11 There are many options with this recipe, it could be made gluten free, easily made vegan or flavours added or removed. 25

26 This Natvia Mother s Day High Tea would not be possible if it was not for the generous support of our partners. We are extremely grateful for their help in making this Recipe book possible.

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28 *Packaging may vary according to country. Australian packaging shown. N atvia in your favourite products: GOOD CHOICE FOUNTAIN SAUCES FOOD FOR HEALTH MELINDA'S GLUTEN-FREE GOODIES *Please check relevant websites for stockists.