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T he

n o i t i d E r e t s a E

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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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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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200 Convenient tablets*

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80 Stick regular pack*

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375g Icing Mix Pack*

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*Packaging may vary according to country. Australian packaging shown.

Natvia in your favourite products:

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MELINDA'S GLUTEN-FREE GOODIES

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Featured Natvia Stockists stralia u A N atvia ew N atvia N

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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

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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*

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80 Stick regular pack*

700g Baking Pack*

40 Stick starter pack*

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natvia.com

Natvia UK

200 200g Convenient Kitchen size* tablets*

80 Stick regular pack*

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40 Stick starter pack*

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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


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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 cocoa powder 4 tbsp coconut oil (melted) 1 tbsp Natvia 1 tbsp skim milk 10g 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)

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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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Sugar Free Hot Cross Buns Recipe by Natvia natvia.com.au

Preparation Time: I hour

Cooking Time: 25 minutes

Servings: 12

Ingredients • • • • • • • • • • • •

310ml milk, warmed 16g dried yeast 60g Natvia plus 1 tbsp for the glaze 600g plain flour 2 tsp ground cinnamon 2 tsp ground allspice 1 tsp salt 60g butter 100g dried cranberries 150g sultanas 2 eggs 50g 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.

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Chocolate Dipped Grain Free Shortbread Recipe by Natvia A Clean Bake

Preparation Time: 20 minutes

Cooking Time: 18-20 minutes

Servings: 12

Ingredients • • • • • • • • • •

1 ½ cups blanched almond flour ¼ cup + 3 tsp coconut flour ⅛ tsp salt ¼ cup Natvia 2 each large egg whites ⅓ cup unsalted butter ½ cup finely chopped dark or semi sweet chocolate 1 tsp coconut oil pinch espresso powder pinch salt optional

Method 1 Preheat the oven to 350°C. Line a cookie sheet with parchment or a nonstick pad and set aside. 2 Melt butter in the microwave or on the stove top and set aside to cool slightly. 3 In a large mixing bowl, whisk together the almond flour, coconut flour, salt and sweetener. Add the egg whites and butter (which should be cool enough that you can hold your fingertip in it for 5-10 seconds without flinching) and stir until evenly combined. It sound be slightly sticky. 4 Gather the batter into a ball and turn it out onto a cutting board. 5 Let it rest on the cutting board for 5 minutes, which will allow the coconut flour to absorb the moisture completely. 6 Once the excess moisture has absorbed, divide the dough into two equal portions. Gather the first half into a tight ball, then roll or press into a disk (about 1/2" thick). 7 Cut the disk in half, then cut each half into thirds so that you get six triangles out of the disk.

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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Vegan Ice-Cream Chocolate Hazelnut Cake Pops Recipe by Natvia Laura Peirce

Preparation Time: 40 minutes

Cooking Time: 20 minutes

Servings: 4

Ingredients For the Cake • ½ cup almond milk unsweetened • ½ tsp apple cider vinegar • ¼ cup Natvia • 2 tbsp canola oil • 1 tsp vanilla essence • ½ cup spelt flour • 2 tbsp cocoa powder • ½ tsp baking powder • ¼ tsp baking soda • ¼ tsp salt

To Build

• • • •

3 tbsp coconut yogurt or cream 4 mini waffle cones 60-70g sugar free vegan chocolate ⅓ cup crushed hazelnuts

Method 1 Preheat oven to 180°C. 2 In a bowl, curdle the almond milk with the vinegar. Whisk in the natvia, oil, vanilla, and salt, and sift in the baking powder, soda, cocoa powder and spelt flour. Whisk again. Once mixed, divide between 6 cupcake patties and bake for 18-20 minutes. 3 Once cooked, let the cakes cool for 10 minutes, then remove from patties and using a fork, turn the cake into crumbs, Mix in the coconut yogurt, until the cake can be formed into balls. 4 Divide this mix into 4, and press into small waffle cones, making sure the top looks rounded. 5 Dip the cake end of the cone into chocolate, and sprinkle with hazelnuts. Let the chocolate set, and enjoy! 6 Transfer the triangles to the prepared cookie sheet, spacing them about 1" apart, then repeat the process with the remaining dough, to create another 6 cookies.

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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Healthy Cinnabon Swirl Baked Cheesecake Recipe by Natvia Miss K

Preparation Time:

Cooking Time:

Servings:

Ingredients Base

Cheesecake Filling

Cinnabon Swirl

• ½ cup vanilla

• 1 cup extra light

• ½ cup no fat

• • • •

• • • • •

protein powder ½ cup almond meal (or hazelnut meal) ¼ cup coconut oil ½ tsp cinnamon ¼ tsp baking soda ½ tsp salt 2 tbsp Natvia

cream cheese Greek yogurt

• ¼ cup vanilla

3 tbsp ground cinnamon ⅔ cup Natvia 1 tbsp coconut oil ¼ apple sauce

protein powder

• 2 egg whites (can omit) • ½ cup Natvia

2 tbsp water

Method 1  Preheat oven to 175°C. Mix the base ingredients in a bowl and then press into a 8” spring formed baking tin lined with baking paper. Bake for 12 minutes. 2 In a small bowl mix the cinnabon swirl ingredients. Spread half over the base and set the bowl aside. 3 In a food processor pulse the filling ingredients, until smooth. Pour over the base/cinnabon spread and set aside 4 Place the remainder of the cinnabon filling mix into a sandwich bag and cut a small piece of the corner off. Starting in the center squeeze the mix out and into a swirl shape. 5 Decrease the oven temperature to 150°C and bake cheesecake for a further 3035mins, the centre should “jiggle” slightly of you shake the cake softly in the tin. 6 Allow to cool completely in the tin and then move into the fridge for 2-3 hours.

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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Healthy One Hour Protein Cinnamon Scrolls with Salted Maple Recipe by Natvia Miss K

Preparation Time:

Cooking Time:

Servings: 10

Ingredients Dough

• 1 cup unsweetened • •

• • • • •

almond milk (Can use normal cow’s milk) 1 and ¾ cup whole wheat pastry flour 1 and ¾ cup vanilla protein powder (can substitute with the whole wheat pastry flour) ¼ cup coconut oil ¼ cup Natvia natural sweetener ½ tsp. salt 1 packet instant rise yeast (approx. 2 ¼tsp) 1 egg

Cinnamon-Sugar Filing

Salted Maple Cream Cheese Icing

• ½ cup Natvia natural

• 125g extra light cream cheese

• •

• ¾ cup (100g) Natvia natural

sweetener 2 tbsp ground cinnamon ¼ cup coconut oil

(room temp)

sweetener icing mix

• ¼ cup sugar free maple syrup (or pure maple syrup)

• 2 tbsp coconut palm sugar (can

omit or replace with brown sugar)

• 1 tbsp (15ml) coconut oil (melted) • 1 tsp vanilla extract • ¼ tsp salt

Method 1 In a small pan heat the milk and the coconut oil on a low/medium heat until the milk is warm to the touch. Remove from heat, allow to cool for 10 minutes pour in the yeast and stir until the yeast dissolves. Put aside. 2 In a large bowl, toss together 1 ½ cup flour (not all of the flour- leave ¼ cup), 1½ cup protein powder (not all the protein powder- leave ¼ cup), sugar and salt until combined. 3 If you have an electric mixer run on low speed with the flour mix and slowly pour in the yeast and milk and the egg. Knead for about six minutes on medium speed with either a paddle attachment or dough hook. The dough should be smooth and elastic when you’re done. If you don’t have an electric mixer, knead the dough in the bowl for 5 minutes and knead in the remaining protein and flour. Cover with a damp towel for 10 minutes.

4 M  ix together the filling ingredients in a small bowl and set a side. 5 Remove the dough from the bowl and punch dough on a lightly floured surface, or on to a large sheet of baking paper (this makes it easier to roll out). Roll out the dough into a large rectangle and lightly spray with coconut oil (I used my hands for this instead of a rolling pin). Sprinkle filling mixture on top keeping an inch free around the sides. 6 Roll up dough into a log and slice into ½ inch slices 7 Place each scroll into a 9×13” baking tray lightly sprayed with coconut oil. Recover with a moist dishcloth and allow to rise for a further 25 minutes. 8 Preheat oven to 170°C. Bake for 25 minutes. 9 Allow to cool for approximately 5 mins on a wire rack before icing. 10 Mix the icing ingredients in a blender (I used a ninja) and pour over the top of the scrolls.

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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Chocolate Peanut Butter Fudgies Recipe by Natvia The Two Hatties

Preparation Time: 10 minutes

Cooking Time: 5 minutes Servings: 12 depending on moulds

Ingredients • • • • •

100g smooth peanut butter 80g butter or coconut oil 3 tbsp Natvia icing mix 100g stevia sweetened chocolate A bit more butter or coconut oil

Method 1 Melt the peanut butter and butter/coconut oil slowly over a very low heat. 2 When smooth, mix in the icing mix to taste (we used 3 tbsp). 3 Pour the mix into small silicon moulds, or if you don't have them then grease and line the bottom of a bread loaf tin and make one big slab! 4 Chill for a couple of hours in the fridge. In the meantime, melt the chocolate in a sauce pan over a low heat, and add a bit more butter or oil to make it extra smooth. 5 When the fudge is firm, pour the chocolate over the top and put back in the fridge until set.

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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“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: 10 minutes

Cooking Time: 5 minutes

Servings: 1 tray

Ingredients • • • • • • • • • •

½ cup oats (ground)
 ½ cup almond meal
 1 tbsp Natvia 2 tbsp unsweetened shredded coconut
 2 tbsp tahini
 Zest of 1 lemon
 Juice of ½ lemon
 1 tsp pure vanilla essence
 1 tbsp honey
 3 tsp ground lemon peel

Method 1 2 3

4

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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.

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“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

Servings: 8

Ingredients For the truffles: • 1 large egg • 5 large soft medjool dates, pitted • ½ cup walnut halves • 1 tbsp plain goat cheese • 1 tbsp Natvia • 3 tbsp raisins • ¼ tsp cinnamon • ⅛ tsp ginger • Pinch nutmeg • Pinch salt • ½ tsp freshly grated orange zest • 2 tbsp shredded unsweetened coconut • ¾ cups shredded peeled carrot

For the coconut coating: • ¼ cup shredded unsweetened coconut • Pinch salt • ½ tbsp Natvia

Method 1 2 3 4 5 6 7 8 9

Preheat the oven to 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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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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Homemade (Suagr Free) White Chocolate Recipe by Natvia A Clean Bake

Preparation Time:

Cooking Time:

Servings:

Ingredients • • • •

⅓ cup melted coconut oil 56g cocoa butter melted ⅓ cup dry milk powder 1.5-2.25 tbsp Natvia

Method

Recipe Tips

1  Put the melted coconut oil and cocoa butter in a large mixing bowl. Whisk in the milk powder and sweetener until smooth and well combined. 2 Whisk in the vanilla extract and the salt. 3 Pour chocolate into molds. 4 Transfer to the refrigerator to chill and set.

1 B  efore you put the chocolate into molds, taste it for sweetness. One of the things I hate about most commercial white chocolate is how sweet it is, so this is *not* very sweet by comparison. 2 If you don't have chocolate molds, you can use mini loaf pans, but you need to lightly grease them first. To remove the chocolate, run a sharp knife around the edges to loosen, turn the loaf pan over and tap firmly on the base. The chocolate bar should pop right out. 3 Store in an airtight container in the refrigerator or freezer. 4 Because this chocolate is so pure, and contains no emulsifiers or gums to hold its shape, you have to freeze it before you bake with it. Take it out of the freezer immediately before folding it into the batter, then pop whatever you're baking in the oven immediately. Freezing it gives the chocolate a snowball's chance in hell (literally) of holding it's shape during the baking process, because it will take longer to heat up to its melting point (ideally, it will take longer to get to its melting point than it will be in the oven, preventing it from liquefying and absorbing into the batter).

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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Rhubarb & Strawberry Cake Recipe by Kate

Preparation Time: 10 minutes

Cooking Time: 30 minutes

Servings: 8-12

Ingredients • • • • • • • •

1 egg 60g reduced fat butter 1 ½ tbsp. Natvia 125g reduced fat sour cream 1 tsp baking soda 150g wholemeal flour 2 rhubarb stalks, chopped 1 punnet 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 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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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 heavy cream 4 egg yolks 5ml vanilla extract 42g 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.

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“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 coconut cream ⅓ cup almond milk 75g dark chocolate (minimum 80% cocoa solids), chopped 3 large egg yolks 65g Du Chocolat 3 tbs maple syrup (or any other liquid sweetener) Crushed pistachios, to decorate

Method 1 2

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6

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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

Ingredients • • • • • • • • • • • • •

6 eggs ½ cup coconut flour, sifted 1 cup almond flour (i.e. blanched almond meal) 2 tsp baking powder ⅓ cup macadamia nut oil (you can substitute melted coconut oil) ¼ cup unsweetened almond milk ¼ cup Natvia 1 tbsp vanilla extract 1 tsp ground cinnamon 1 tsp ground ginger ½ tsp ground nutmeg Zest of half an orange 50g good quality dairy-free dark chocolate (for glazing)

Cooking Time: 30 minutes

Servings: 12

Filling options: • 1½ cups 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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Note: Cup measurements are based on Australian/New Zealand cup standards. Please see conversion chart on page 5 for more information.


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 coconut butter • ¼ cup coconut oil • 1 tbsp vanilla essence • 1 tsp Natvia • 2 tbsp shaved cacao butter

For the dark chocolate: • ¼ cup raw cacao powder • ¼ cup coconut butter • ¼ cup 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.

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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 shredded coconut ½ cup flaked almonds 4 tbsp Natvia 4 tbsp cold-pressed liquid coconut oil 2 tbsp 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.

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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 white spelt flour* • 1 cup wholemeal spelt flour* • ½ cup unsweetened cocoa powder • ⅔ cup Natvia • ⅓ cup Du Chocolat • 2 tsp baking soda • 1 tsp baking powder • ⅔ cup coconut oil, melted • 2 cup + 3 tbsp hot water • 2 tbsp fresh lemon juice • 1 tsp vanilla extract

For the frosting: • 3 cup coconut whipped cream • ¼ cup cocoa powder • 3 tbsp Du Chocolat • 1 tbsp 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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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 warm water • 1 envelope of yeast • 373g wholemeal flour • 273g wholemeal spelt flour • 4g salt • 28g Natvia • 42g coconut oil, melted • 1 egg

For the egg wash: • 1 egg beaten • 5ml water For the filling: • 42g Natvia • 16g ground cinnamon • 40g unsweetened apple sauce • 37g dried white mulberries • 45g 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”).

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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.

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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 coconut oil, melted • ¾ cup Natvia • ⅔ cup mashed banana • ½ cup Du Chocolat • ⅓ cup cocoa powder • ½ tsp salt • 1 tsp baking soda • 1 cup plain flour • ⅔ cup whole wheat flour

For the caramel filling: • 1 cup coconut milk • 3 tbsp 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

V

Note: Cup measurements are based on Australian/New Zealand cup standards. Please see conversion chart on page 5 for more information.

43


“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 raw, unsalted almonds • 3 tbsp desiccated coconut • 1 tbsp raw cacao powder • 3 tbsp Du Chocolat • 7 dates, soaked in warm water for 10 minutes • 1 tbsp ime juice • 1 tbsp cold-pressed liquid coconut oil • Zest of 1 lime To decorate: • ½ cup Natvia Icing Mix • 1-3 tbsp 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

DF

EF

V

Note: Cup measurements are based on Australian/New Zealand cup standards. Please see conversion chart on page 5 for more information.

45


fangks.com.au * *


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