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s e p i c e R e e r F Sugar
Easter doesn’t have to be filled with sugar to be a delicious and decadent celebration. At the Sweeterlife Club we want to bring you some Easter Inspiration that the whole family will love! We invite you to discover hundreds of refined sugar free recipes on our website, developed by health revolutionaries who want to make a switch to healthier, tastier and a more creative cooking culture this
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alle
@lag
season. We think life is sweeter when it's SUGAR - FREE. The Sweeterlife Club is the home to the worlds best sugar free recipes that have been developed by the Sweeterlife Club Team, professional chefs and celebrated foodies - not to mention our SLC fans. Jump aboard, share a recipe, and tell your friends how to enjoy the Sweeter Life! Happy Easter!
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ay
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:
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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
Moisture For moist cakes, replace butter with oil 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 cupcakes will do.
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
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 Icing a mix for a finer texture or blitz Natvia in food processor until desired consistency is achieved. Use a bit of xanthan gum to prevent the Natvia from recrystallising.
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INGREDIENT KEY
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GLUTEN FREE
DAIRY FREE
EGG FREE
VEGAN
5
A fun way to create your Easter treats with the kids. It's so delicious and guilt free too!
Homemade Chocolate with Goji Berries Recipe by Caroline
Preparation Time: 10 minutes
Servings: 6 (this depends on your mould size)
Ingredients • • • • •
½ cup/45g/1.6 oz. cocoa powder 4 tbsp/56g/2 oz. coconut oil (melted) 1 tbsp/14g/0.5 oz. Natvia 1 tbsp/20ml/0.5 oz. skim milk 10g/0.4 oz. goji berries
Method 1 2 3
Mix together Natvia and milk untill dissolved (microwave for 10 seconds if necessary). Mix in cocoa powder, coconut oil, Natvia and milk mixture until smooth. Add in goji berries. Pour into chocolate moulds of your choice and keep in refrigerator untill set. Serve immediately from fridge (it will melt at room temperature due to coconut oil)
GF
EF
Note: Cup measurements are based on Australian/New Zealand cup standards. Please see conversion chart on page 5 for more information.
7
Sugar Free Hot Cross Buns Recipe by Natvia natvia.com.au
Preparation Time: I hour
Cooking Time: 25 minutes Servings: 12
Ingredients • • • • • • • • • • • •
310ml/10 oz. milk, warmed 16g/0.6 oz. dried yeast 60g/2.1 oz. Natvia plus 1 tbsp for the glaze 600g/1lb 5.1 oz. plain flour 2 tsp ground cinnamon 2 tsp ground allspice 1 tsp salt 60g/2.1 oz. butter 100g/3.5 oz. dried cranberries 150g/5.3 oz. sultanas 2 eggs 50g/1.8 oz. self-raising flour
Method 1 2 3 4 5
Whisk the milk, Natvia and yeast in a bowl until combined and leave to cool. Sift plain flour, cinnamon, all spice and salt into a large bowl. Rub in the butter using your fingertips. Stir in the sultanas, cranberries, eggs and yeast mixture. Knead the dough on a floured surface for 5 minute. Put the dough in large greased bowl and cover. Leave it in a warm place for 45 minutes. Punch down and knead the dough until smooth. Shape into 12 balls. Put into 30cm x 20cm greased baking tray and set aside for 15 minutes. Preheat oven to 200°C. Combine self-raising flour and 60ml of water. Pipe crosses onto the buns. Bake for 10 minutes. Reduce oven temperature to 180°C and bake for a further 15 minutes. Make glaze by placing 2 tbsps of water and Natvia into a small saucepan and heating over a low heat until the Natvia has dissolved. Brush glaze over the warm hot cross buns.
Note: Cup measurements are based on Australian/New Zealand cup standards. Please see conversion chart on page 5 for more information.
9
“Don’t miss out on a tasty easter because you’re avoiding the highsugar. You can whip these up in 10 minutes – including bake time!.”
Coconut & Lemon Bunny Biscuits Recipe by The Fit Foodie the-fit-foodie.com
Preparation Time: 5 minutes Cooking Time: 8-10 minutes Servings: 10
Ingredients • • • • • • • • • •
½ cup/45g/1.6 oz. oats (ground) ½ cup/45g/1.6 oz. almond meal 1 tbsp/14g/0.5 oz. Natvia 2 tbsp/14g/0.5 oz. unsweetened shredded coconut 2 tbsp/40g/1.4 oz. tahini Zest of 1 lemon Juice of ½ lemon 1 tsp pure vanilla essence 1 tbsp/28g/1 oz. agave or honey 3 tsp ground lemon peel
Method 1 2 3
4
5
Preheat oven to 160°C. Combine all ingredients in a bowl and mix until well combined. Using a rolling pin, roll dough between two sheets of baking paper until approximately 0.5cm thick. Using a rabbit cookie cutter, cut out cookies and place on a lined baking tray. Bake for 8-10 minutes until golden brown. Allow to cool on a wire rack before serving.
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Note: Cup measurements are based on Australian/New Zealand cup standards. Please see conversion chart on page 5 for more information.
11
“The truffles are a little light on the coconut, but they are also enrobed in the stuff, so you get that telltale tender crunch just as you bite in.�
Carrot Cake Truffles Recipe by A Clean Bake acleanbake.com
Preparation Time: 20 minutes
Cooking Time: 10 minutes
For the truffles: • 1 large egg • 5 large soft medjool dates, pitted • ½ cup/50g/1.8oz. walnut halves • 1 tbsp/15g/0.5 oz. plain goat cheese • 1 tbsp/14g/0.5 oz. Natvia • 3 tbsp/28g/1 oz. raisins • ¼ tsp cinnamon • ⅛ tsp ginger • Pinch nutmeg • Pinch salt • ½ tsp freshly grated orange zest • 2 tbsp/14g/0.5 oz. shredded unsweetened coconut • ¾ cups/75g/2.6 oz. shredded peeled carrot
For the coconut coating: • ¼ cup/28g/1oz shredded unsweetened coconut • Pinch salt • ½ tbsp/7g/0.25 oz. Natvia
Servings: 8
Ingredients
Method 1 2 3 4 5 6 7 8 9
Preheat the oven to 350°F/175°C. Cover a cookie sheet with parchment paper or a nonstick pad and set aside. In a food processor, puree the first 11 ingredients (egg through zest) until smooth. Transfer to a large bowl and mix in carrot and coconut. Portion heaping Tablespoons of batter and roll into tight balls Arrange them, evenly spaced, on the prepared cookie sheet. Bake for 10 minutes. While the truffles are cooking, stir together the coconut coating ingredients in a small bowl. Remove truffles from the oven after 10 minutes and immediately roll in the coconut mixture. Allow truffles to cool completely before eating.
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DF
Note: Cup measurements are based on Australian/New Zealand cup standards. Please see conversion chart on page 5 for more information.
13
Rhubarb & Strawberry Cake Recipe by Kate
Preparation Time: 10 minutes
Cooking Time: 30 minutes
Servings: 8-12
Ingredients • • • • • • • • •
1 egg 60g /2.1 oz. reduced fat butter 1 ½ tbsp /21g /0.7oz. Natvia 125g /4.4 oz. reduced fat sour cream 1 tsp baking soda 150g /5.3oz. wholemeal flour 2 rhubarb stalks, chopped 1 punnet /300g /10.5 oz. of strawberries, chopped 1 tsp cinnamon
Method 1 2 3 4 5
Mix all the wet ingredients together. Mix all the dry ingredients together. Add the wet mixture to the dry mixture, and mix well together by hand until well incorporated, but don’t over do it! Add the fruit into the mixture. Bake at 180˚C/350°F for 30 minutes, and allow to cool.
Note: Cup measurements are based on Australian/New Zealand cup standards. Please see conversion chart on page 5 for more information.
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Soft and rich with a lovely chocolatey crust on top.
Chocolate, Orange & Almond Brownies Recipe by La Gallette lagallette.com
Preparation Time: 20 minutes
Cooking Time: 25 minutes Servings: 16
Ingredients • • • • • • • • • •
100g/3.5 oz. coconut oil, melted 200g/7 oz. dark chocolate (at least 80% cocoa solids) 170g/4 oz. self-raising flour 4 tbsp/28g/1 oz. Du Chocolat ½ cup/150g/5.3 oz. maple syrup (or any other liquid sweetener) 200ml/6 oz. unsweetened almond milk 1 cup/125g/4.4 oz. almonds, roughly chopped Zest of 1 orange 1 tsp vanilla extract ¼ tsp ground cinnamon
Method 1 2
3 4
5
Preheat the oven to 180°C. Grease and line a baking tin with greaseproof paper. Place the dark chocolate in a heatproof bowl over a pan of simmering water, making sure the base of the bowl doesn’t touch the water. Stir until melted. In a large bowl, combine the flour, Du Chocolate powder and ground cinnamon. Add the coconut oil, almond milk, maple syrup, vanilla extract, orange zest and melted chocolate and stir until combined. Fold in the chopped almonds. Pour into the prepared tin and bake for 20-25 minutes. Cool completely before slicing.
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Note: Cup measurements are based on Australian/New Zealand cup standards. Please see conversion chart on page 5 for more information.
17
I scream, you scream, we all scream for this ice cream!
Old Fashioned Ice Cream Recipe by Maria England
Preparation Time: 5 minutes Cooking Time: 30 minutes
Servings: 12
Ingredients • • • •
600ml/20.3oz heavy cream 4 egg yolks 5ml/0.2.oz. vanilla extract 42g/1.5 oz. Natvia
Method 1 2 3 4 5
Pour cream into large pan and gently heat on low. Add egg yolks one at a time and whisk through. Add vanilla extract and Natvia, stir through until dissolved. Remove from heat and allow to cool. Once cooled add mixture to ice cream maker and churn according to instructions. Freeze ice cream mixture untill set.
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Note: Cup measurements are based on Australian/New Zealand cup standards. Please see conversion chart on page 5 for more information.
19
“Pots de Crème is an elegant French dessert that’s really a baked custard. With this version, I’ve paired chocolate and coconut cream together to create the ultimate silky-smooth concoction.”
Chocolate & Coconut Pots de Crème Recipe by La Gallette lagallette.com
Preparation Time: 30 minutes
Cooking Time: 35 minutes Servings: 4-6
Ingredients • • • • • • •
1 cup/250ml/8 oz. coconut cream ⅓ cup/75ml/2.5 oz. almond milk 75g/2.6 oz. dark chocolate (minimum 80% cocoa solids), chopped 3 large egg yolks 65g/1.6 oz. Du Chocolat 3 tbsp/72g/2.5 oz. maple syrup (or any other liquid sweetener) Crushed pistachios, to decorate
Method 1 2
3
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Preheat the oven to 180°C. Place the coconut cream and almond milk in a saucepan over medium heat and bring to a simmer. Remove from the heat and add the dark chocolate, stirring until the chocolate is completely melted. Set aside for 5 minutes to cool slightly. Meanwhile, whisk together the egg yolks, Du Chocolat powder and maple syrup until thick, around 5 minutes. Pour the chocolate- coconut mixture into the egg mixture in a thin stream, whisking to combine. Pour the custard mixture into ramekins placed in a deep roasting tray. Pour enough boiling water into the tray, filling halfway at the sides of the ramekins. Bake for 30-35 minutes or until the custards are slightly wobbly in the centre. Cool for 1 hour at room temperature before refrigerating for 2 hours. Serve chilled with some crushed pistachios on top, to decorate.
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Note: Cup measurements are based on Australian/New Zealand cup standards. Please see conversion chart on page 5 for more information.
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Serve slightly warmed for the tastiest Easter muffin you've ever tried.
Hot Cross Muffins Recipe by Cook Chew Conquer
Preparation Time: 20 minutes
Cooking Time: 30 minutes
Servings: 12
Ingredients • • • • • • • • • • • • •
6 eggs ½ cup/45g/1.6 oz. coconut flour, sifted 1 cup/90g/3.2 oz. almond flour (i.e. blanched almond meal) 2 tsp baking powder ⅓ cup/60g/2.1 oz. macadamia nut oil (you can substitute melted coconut oil) ¼ cup/60ml/2 oz. unsweetened almond milk ¼ cup/45g/1.6 oz. Natvia 1 tbsp/20ml/0.5 oz. vanilla extract 1 tsp ground cinnamon 1 tsp ground ginger ½ tsp ground nutmeg Zest of half an orange 50g/1.8 oz. good quality dairy-free dark chocolate (for glazing)
Filling options: • 1-1½ cups/100-150g/3.5-5.3 oz. of your choice of: raisins, currants, dried apple, dried cranberries, dairy-free dark chocolate chips, cacao nibs, crushed walnuts, almonds or a filling of your choice.
Method 1 2 3 4 5 6 7 8
Preheat your oven to 160°C and prepare a 12 cup muffin tin with patty cake liners or baking paper. Combine the coconut flour, almond flour, Natvia, baking powder and ground spices in a large mixing bowl. Using an electric mixer, beat the eggs for approximately 5 minutes until thick and creamy (you can do this by hand with a whisk if a mixer is not available). Then, beat the macadamia oil, almond milk and the vanilla into the eggs until the mixture is smooth. Pour the wet ingredients into the dry flour mix and combine thoroughly. Fold through the filling options you have chosen, and the orange zest. Divide the mixture evenly into the 12 muffin cups. Bake for approximately 30-35 minutes until the muffins are cooked through. The tops should be golden and a skewer inserted into the middle should come out clean. When cooled completely, melt the extra dark chocolate to create crosses on the top.
Note: Ensure 2-3 hours of cooling time before decorating with chocolate crosses.
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DF
Note: Cup measurements are based on Australian/New Zealand cup standards. Please see conversion chart on page 5 for more information.
23
Homemade Dark & White Chocolate Recipe by Super Charged Foods superchargedfood.com
Preparation Time: 10 minutes
Cooking Time: 10 minutes
Servings: 20
Ingredients For the white chocolate: • ¼ cup/57g coconut butter • ¼ cup/55g coconut oil • 1 tbsp vanilla essence • 1 tsp Natvia • 2 tbsp shaved cacao butter
For the dark chocolate: • ¼ cup/35g raw cacao powder • ¼ cup/57g coconut butter • ¼ cup/55g coconut oil • 1 tbsp vanilla essence • 1 tsp Natvia • 2 tbsp shaved cacao butter
Method For the white chocolate: 1 Melt cacao butter and coconut butter and oil in a bowl over a saucepan of boiling water then add additional ingredients. 2 Place in a container or mould of your choice and freeze for 30 minutes. Break into bite sized pieces. For the dark chocolate: 1 Melt cacao powder and butter, coconut butter and oil in a bowl over a saucepan of boiling water then add additional ingredients. 2 Place in a container or mould of your choice and freeze for 30 minutes. Break into bite sized pieces. Note: You can make other versions to suit your taste by adding orange, peppermint essence, crushed raw almonds, walnuts or cashews.
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Note: Cup measurements are based on Australian/New Zealand cup standards. Please see conversion chart on page 5 for more information.
25
These truffles are so quick and easy to make, plus they’re a healthy treat too!
Coconut & Flaked Almond Truffles Recipe by La Gallette lagallette.com
Preparation Time: 10 minutes
Servings: 15
Ingredients • • • • • •
2 cups/180g/6.3oz. shredded coconut ½ cup/50g/1.8 oz. flaked almonds 4 tbsp/56g/2 oz. Natvia 4 tbsp/56g/2 oz. cold-pressed liquid coconut oil 2 tbsp/34g/1.2 oz. coconut cream Desiccated coconut, to decorate
Method 1
Place all the ingredients in a food processor and blitz for 1 minute. 2 Roll tablespoonfuls of the mixture into a ball. 3 Dust in extra coconut and drizzle with icing of your choice (I used melted chocolate but that’s optional) chill in the fridge until firm.
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Note: Cup measurements are based on Australian/New Zealand cup standards. Please see conversion chart on page 5 for more information.
27
Coconut Cream Pie Recipe by Low Carb Yum lowcarbyum.com Preparation Time: 20 minutes
Cooking Time: 20 minutes
Servings: 8-10
Ingredients
Method
For the crust: • ¼ cup/56g/2 oz. butter, melted • ½ cup/45g/1.6 oz. almond flour • 2 eggs • ¼ cup/45g/1.6 oz. Natvia • ¼ teaspoon salt • ½ cup/45g/ 1.6 oz. coconut flour, sifted • ⅓ cup/30g/1 oz. shredded unsweetened coconut
For the crust: 1 Melt butter in large bowl. 2 Add almond flour, eggs, Natvia, and salt to butter mix well and stir in coconut flour and shredded coconut until a dough forms. 3 Roll out dough between baking paper. 4 Take top sheet of paper off dough and invert into a pie pan. Press to fix any cracked areas of crust and flute edges. Use a fork, poke small holes throughout the crust. 5 Bake crust at 400°F for 10 minutes. Allow crust to cool.
For the filling: • 1 (15 oz/425g) can coconut milk • 3 egg yolks • ½ cup/90g/3.1 oz. Natvia • 1 tsp xanthan gum • 1 tsp vanilla extract • ½ cup/45g/1.6 oz. shredded unsweetened coconut (to toast) • 1 tsp unflavored gelatin • 2 tbsp/40ml/1 oz. water (1 tbsp cold, 1 tbsp hot) • 2 cups/500ml/ 16 oz. heavy whipping cream • 1 tsp vanilla extract • 3 tbsp/42g/ 1.5 oz. Natvia • 340g/12 oz. cream cheese, softened
For the filling: 1 Heat coconut milk until hot, but not boiling. Meanwhile, beat egg yolks in a small bowl with a fork until well blended. 2 When coconut milk is hot, slowly add about 4 tbsp to egg yolks, stirring quickly with a fork. 3 Pour yolk mixture slowly into hot coconut milk. Reduce heat to low, then gently sprinkle and whisk in Natvia and xanthan gum. 4 Cook for 3-4 minutes or until thickened, then remove from heat. Stir in vanilla extract. 5 Spoon into medium bowl and cover with plastic wrap directly on so skin won't form. Place filling in refrigerator to chill at least 4 hours. 6 Spread coconut on a baking sheet and toast in 375°F oven just until golden (about 3-5 minutes). Remove and allow to cool on rack. 7 Pour one tbsp water in a small bowl and sprinkle gelatin on top. Once gelatin has softened, stir in 1 tbsp hot water until all gelatin has dissolved. 8 With an electric mixer, whip the heavy cream with the 1 tsp vanilla and 3 tbsp Natvia until soft peaks form. Slowly pour in dissolved gelatin mixture and beat cream until stiff. 9 In large bowl, beat cream cheese until light and fluffy. Slowly beat in the chilled coconut pudding, adding a small amount at a time until smooth. 10 Fold in about half the whipped cream into the cream cheese pudding mixture until smooth. 11 Spread coconut pudding cream mixture into the cooled crust. Top with the remaining whipped cream and sprinkly the toasted coconut on top. 12 Chill for at least 4 hours.
GF
Note: Cup measurements are based on Australian/New Zealand cup standards. Please see conversion chart on page 5 for more information.
29
“Madeleines are French style petite sponge cakes. I baked them with a little lemon to balance out the sweetness, and honey for a nice fragrance.�
Lemon & Honey Madeleines Recipe By Andre andresthehomebaker.blogspot.hk
Preparation Time: 10 minutes
Cooking Time: 15 minutes Servings: 4 large sea shells
Ingredients • • • • • • •
1 large egg 2 ½/35g/1.2 oz. tbsp Natvia ⅔ tsp lemon zest ½ cup/50g/1.8 oz. plain flour ¼ tsp + ⅛ tsp baking powder 1 tsp honey 50g/1.8oz (½ stick) butter, melted
Method 1 Pre-heat oven to 200°C 2 Whisk egg and sugar with a hand whisk untill sugar has dissolved, and it's light and fluffy. 3 Add in lemon zest and stir well. 4 Sift in cake flour and baking powder, mix to combine well. 5 Slowly add honey and melted butter, mix well into the batter. Wrap with cling film, refrigerate for 1 hour. 6 Grease and butter the madeleines pan. Divide the batter evenly among each mould. 7 Reduce oven to 180°C and bake for 12-15 minutes until golden and set. Let cool completely.
Note: Cup measurements are based on Australian/New Zealand cup standards. Please see conversion chart on page 5 for more information.
31
Decadent, fluffy and moist, you can't stop at just one piece!
Double Chocolate Layer Cake Recipe by La Gallette lagallette.com
Preparation Time: 35 minutes Cooking Time: 20 minutes
Servings: 10-12
Ingredients For the cake: • 2 cup/250g/8.8 oz. white spelt flour* • 1 cup/125g/4.4 oz. wholemeal spelt flour* • ½ cup/45g/1.6 oz. unsweetened cocoa powder • ⅔ cup/120g/8.6 oz. Natvia • ⅓ cup/30g /1 oz. Du Chocolat • 2 tsp baking soda • 1 tsp baking powder • ⅔ cup/120g/8.6 oz. coconut oil, melted • 2 cup + 3 tbsp (560ml/1lb 1.5 oz.) hot water • 2 tbsp/40ml/1 oz. fresh lemon juice • 1 tsp vanilla extract
For the frosting: • 3 cup/180g/6.3 oz. coconut whipped cream • ¼ cup/25g/0.8 oz. cocoa powder • 3 tbsp/21g/0.7 oz. Du Chocolat • 1 tbsp/25g/0.8 oz. maple syrup * Substitute spelt flours with a gluten-free flour mix for a gluten free option.
Method For the frosting: 1 Beat together the prepared coconut whipped cream, cocoa powder, Du Chocolat powder and maple syrup. 2 Refrigerate until needed. For the cake: 1 Preheat the oven to 180°C. Grease and line the base of 3x 20cm round cake tins. Set aside. 2 In a large bowl, combine the flours, cocoa powder, Natvia, Du Chocolat, baking soda and baking powder, whisking well to combine. 3 In a separate bowl, whisk together the melted coconut oil, lemon juice, vanilla extract and hot water. 4 Whisk the wet ingredients into the dry until just combined. Divide the batter evenly between the prepared tins. 5 Bake for 20 minutes or until the cake springs back to the touch. Cool completely in the tins before icing.
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Note: Cup measurements are based on Australian/New Zealand cup standards. Please see conversion chart on page 5 for more information.
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“ A delicious and healthy chocolate and hazelnut spread. This is perfect for baking with, or to use as a dip too.�
Not-Tella: Homemade Hazelnut Spread Recipe by A Clean Bake acleanbake.com
Preparation Time: 20 minutes
Servings: 1 cup
Ingredients • • • • • •
1 cup/140g/5oz. raw unsalted hazelnuts ¼ cup/50g/1.8 oz. heaped raw unsalted cashews 3 tbsp/21g/0.8 oz. cocoa 2-3 tbsp/28-42g/1-1.5 oz. Norbu/Natvia Pinch salt 1 tsp tapioca starch or arrowroot powder if using for spreading (as opposed to baking)
Method 1 2 3 4 5
Optional: Toasts hazelnuts in a dry pan shaking periodically, until you start to smell a toasty aroma. Add the hazelnuts and cashews to the bowl of a small food processor and pulse 10-12 times (it takes a bit longer if you toasted the hazelnuts) until they form a coarse flour, then process continously, scraping the sides and bottom of the bowl periodically, until it forms a thick paste. This will take a while. The nuts hold on tightly to their flour texture, then start to form a giant ball. Just keep going; eventually the oils will release and the nuts will become a loose paste. Add the cocoa, Norbu or other granulated sweetener, salt and tapioca/arrowroot (if using) and process to combine. Taste, adjust cocoa, sweetener and salt to your preference, and process once more to combine. Transfer to a dish if serving immediately, or store in an airtight container at room temperature for up to 5 days, or in the fridge for up to 3 weeks.
Note: Toasting the hazelnuts is optional and offers a slightly richer flavor to your Not-tella. Feel free to skip the step; your spread will still taste great. Do not toast the cashews.
DF
Without thickeners, the spread will be a little runnier than you may be expecting. If you want to spread it onto toast, add additional cocoa powder and/or the prescribed tapioca (or more) until it reaches your desired consistency. It will become pretty solid in the fridge, but will soften again when brought back to room temperature.
GF
V
Note: Cup measurements are based on Australian/New Zealand cup standards. Please see conversion chart on page 5 for more information.
35
Cinnamon Swirl Spelt Bread Recipe by Vonnix
Preparation Time: 20 minutes
@vonnix
Cooking Time: 2-3 hours
Servings: 1 loaf (18 slices)
Ingredients For the bread: • 310ml/10.5 oz. warm water • 1 envelope of yeast • 373g/13.1 oz. wholemeal flour • 273g/9.6 oz. wholemeal spelt flour • 4g/0.1 oz. salt • 28g/1 oz. Natvia • 42g/1.5 oz. coconut oil, melted • 1 egg
For the egg wash: • 1 egg beaten • 5ml/0.2oz water For the filling: • 42g/1.5 oz. Natvia • 16g/0.5 oz. ground cinnamon • 40g/1.4 oz. unsweetened apple sauce • 37g/1.3 oz. dried white mulberries • 45g/1.6 oz. sultanas
Method 1 2 3 4 5 6 7
In a small bowl, stir together water and yeast. Set aside for a few minutes to allow the yeast to activate. In the bowl of a standing mixer, whisk together flours, salt and Natvia. When yeast has activated, pour into flour mixture. Add coconut oil and egg. Fit a dough hook to your standing mixer. Allow dough to knead on medium speed for around 10 minutes, or until the dough comes together and is slightly tacky (but not sticky)! Grease a large bowl with coconut oil and place dough inside. Rub the top of dough with a little more coconut oil, and then cover with plastic wrap. Place bowl in a warm place (I left my dough in the microwave) and let it rise for 1.5-2 hours, or until dough has doubled in size. Meanwhile, grease a 9x5” loaf pan with coconut oil and set aside. In a small bowl, mix together cinnamon and Natvia. When the dough has risen, dump onto a lightly floured surface and knead for a minute. Using a rolling pin, roll dough out to a long rectangle (around 10” x 20”).
DF
8 Smear surface of dough with applesauce, then sprinkle over cinnamon mixture and dried fruit. 9 At one of the shorter ends, start rolling the dough as tight as possible. Pinch the seam shut with your fingers. Place dough seam side downs into prepared loaf pan. 10 Cover with a clean kitchen towel, and set aside to rise again for 45 minutes to an hour, or until the dough has risen above the edges of your pan. 11 While you’re waiting for the dough to rise, preheat your oven to 347°F. When dough is ready, take egg wash and brush over the top of bread - be very gentle so you don’t deflate your beautiful bread! 12 Bake bread for about 40 minutes, or until lightly golden brown. If the bread is browning too quickly, cover with a sheet of aluminum foil - I usually do this for the last 10 minutes. 13 Allow bread to cool completely on a wire rack before slicing, or for at least 30 minutes if you can’t resist .
Note: Cup measurements are based on Australian/New Zealand cup standards. Please see conversion chart on page 5 for more information.
37
Chocolate & Caramel Soft-Centered Cookies Recipe by La Gallette lagallette.com
Preparation Time: 30 minutes
Cooking Time: 20 minutes
Servings: 24 large cookies
Ingredients For the cookies: • ⅔ cup/120g/4.2 oz. coconut oil, melted • ¾ cup/135g/4.7oz. Natvia • ⅔ cup mashed banana • ½ cup Du Chocolat • ⅓ cup/160g/5.5 oz. cocoa powder • ½ tsp salt • 1 tsp baking soda • 1 cup plain flour • ⅔ cup/85g/3 oz. whole wheat flour
For the caramel filling: • 1 cup/250ml/8 oz. coconut milk • 3 tbsp/72g/2.5 oz. maple syrup • 1 tsp vanilla extract • ¼ tsp salt
Method For the caramel: 1 Place all the ingredients into a medium saucepan over medium heat. 2 Stir to combine and bring to a boil. Cook the caramel, stirring occasionally until the caramel thickens and turns to a medium amber colour. 3 Remove from the heat and cool completely before using. For the cookies: 1 Combine the melted coconut oil, Nativa sweetener, mashed banana, Du Chocolat powder and cocoa powder in a bowl. 2 In a separate bowl, combine the remaining ingredients. 3 Add the dry ingredients to the chocolate mixture. 4 Chill for 2 hours or long enough for the dough to firm up and be easily handled. 5 Preheat the oven to 180°C. Line 4 baking trays with greaseproof paper. 6 Roll about 1 tbsp of dough and create a deep indent or well in the centre. Spoon the cool caramel into the centre and cover with a disk of dough. Repeat for the remaining cookies. 7 Bake for 15-20 minutes or until firm on the edges. Cool completely before serving.
DF
EF
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Note: Cup measurements are based on Australian/New Zealand cup standards. Please see conversion chart on page 5 for more information.
39
“Deeply chocolatey, low-glycemic, profoundly satisfying, and guaranteed to sweep you off your feet. This is the perfect crowd-pleasing paleo dessert for anyone who loves chocolate.�
Dark Chocolate Cake with Almond Butter Swirl Recipe by A Clean Bake acleanbake.com
Preparation Time: 20 minutes
Cooking Time: 35 minutes Servings: 8
Ingredients For the cake: • ¼ cup/45g/1.6 oz. + 2 tbsp/ 22g/0.8 oz. butter or coconut oil • ½ cup/ 85g/ 3 oz. chocolate chips • 2 large eggs • ½ tsp vanilla • ½ cup/ 125g/ 4.4 oz. sugar free applesauce • ¾ cup/ 67g/ 2.4 oz. blanched almond flour • ½ cup/ 45g/ 1.6 oz. cocoa powder • ½ tsp baking soda • 2 tbsp/ 28g/ 1 oz. Norbu/Natvia • ⅛ tsp salt
For the swirl: • ¼ cup/ 87g/ 3 oz. creamy unsweetened almond butter (or other nut or seed butter of choice) • ½ tsp/ 2g/0.1 oz. Norbu/Natvia • Pinch salt • 43g/1.5oz/1/4 cup chocolate chips
Method 1 2 3 4 5 6 7 8
Preheat the oven to 350F/180°C. Coat a 6" spring form pan with nonstick spray and set aside. In a large microwave-safe mixing bowl, melt the chocolate chips and butter/coconut oil together by microwaving on high for about 60 seconds until nearly melted, and stirring until completely smooth. Stir in the rest of the wet ingredients (eggs, vanilla, applesauce). In a separate bowl, whisk together the dry ingredients (almond meal, cocoa powder, baking soda, Norbu, and salt) and then stir the dry mixture into the wet mixture. Pour the batter into the prepared cake pan and smooth into an even layer. In a separate bowl, prepare the swirl by stirring together the almond butter and Norbu. Distribute spoonfuls of the almond butter across the cake (or pour into a zip top bag, seal it, snip off the corner, and use it to pipe thick lines of almond butter across the cake), then gently drag a butter knife or toothpick through to create the swirl pattern. Bake for 35-40 minutes until tester comes out clean. Cool in the pan for 15 minutes, before removing from the pan and cooling completely on a wire rack. Melt the remaining ¼ cup chocolate chips and, while still warm, drizzle over the top of the cake. Allow to set before serving.
GF
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Note: Cup measurements are based on Australian/New Zealand cup standards. Please see conversion chart on page 5 for more information.
41
“Our lime tree is always ample during Easter time and I find myself using them in all my recipes, this is one that I love… super summery and light.”
Chocolate, Almond & Lime Truffles Recipe by La Gallette lagallette.com
Preparation Time: 20 minutes
Servings: 12
Ingredients For the truffles: • 1 cup/100g/3.5 oz. raw, unsalted almonds • 3 tbsp/21g/0.7 oz. desiccated coconut • 1 tbsp/7g/0.3 oz. raw cacao powder • 3 tbsp/21g/0.7 oz. Du Chocolat • 7 dates, soaked in warm water for 10 minutes • 1 tbsp/20ml/0.5 oz. lime juice • 1 tbsp/14g/0.5 oz. cold-pressed liquid coconut oil • Zest of 1 lime To decorate: • ½ cup/55g/2 oz. Natvia Icing Mix • 1-3 tbsp/20-60ml/0.5-1.5 oz. water • Flaked almonds, to decorate
Method 1 Place the almonds in a food processor and blitz until it 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. 4 Meanwhile to prepare the icing, combine all icing ingredients into a bowl. Add little or more water until a pouring cream-like consistency. 5 Roll a tablespoonful of the truffles into balls and drizzle with icing. Sprinkle each truffle with some flaked coconut. Serve chilled.
GF
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Note: Cup measurements are based on Australian/New Zealand cup standards. Please see conversion chart on page 5 for more information.
43
“These shortbread cookies are crumbly, buttery and delicious. I would recommend dipping them in chocolate ganache, if you have!.�
Orange & Cornmeal Shortbread Cookies Recipe By Andre andresthehomebaker.blogspot.hk
Preparation Time: 20 minutes
Cooking Time: 20 minutes
Servings: 20
Ingredients • • • • • •
1 ½/170g/6 oz. stick unsalted butter ½ cup/100g/3.5 oz. Natvia 1 cup/130g all purpose flour ¾ cup/110g/3.8 oz. cornmeal 1 tsp vanilla Zest of 1 orange
Method 1
In a large mixing bowl, beat butter, Natvia, vanilla and orange zest until creamy and smooth. 2 Add flour, cornmeal and mix until batter comes together. Wrap cookie dough in plastic wrap, forming a log, and chill for at least 20 minutes in the fridge. 3 Preheat oven to 180°C. Line a baking sheet with parchment paper. Take out the cookie log from fridge, slice into 1 inch cookie and place on baking sheet. 4 Bake for 20 minutes, or until slightly golden brown on the edges. Let cool completely on wire rack.
EF
Note: Cup measurements are based on Australian/New Zealand cup standards. Please see conversion chart on page 5 for more information.
45
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