Party On! Sugar Free Kids Parties

P TY ON! SUG

FREE

KIDS P TY TIPS 13 Fantastic kid friendly recipes Teddy Bear picnic parties Healthier goodie bags

W W W.NATVIA.COM

SAY NO TO

PARTY CRASHERS

There a re two type s o f p a r t y cra s h e r s in t h e wo r ld. Yo u al ready know t he adu lt k in d: yo u r co u s in’s m a te’s br o th e r who turns up unannoun ce d, dr i n k s t h e p u n ch bo wl dr y with a st raw, danc es on a f enc e a n d th e n fa lls a s le e p in yo u r s h r u bs .

The other (l ess obnox io u s ) k i n d is th e p o o r k id wh o in du l g e s in a f ew too many sug a r y p a r ty fo o ds a n d - a fte r th e i n it ia l rush - c rashes into a tir e d, cra n k y u n co o p e ra tive bu n dle mi d- party. No f un fo r th e k ids , a n d n o fu n fo r th e a du lts !

We a lready know wha t e ffe ct s u g a r h a s o n o u r k ids ’ h e a lth , but tra di tionally ve r y fe w p a r e n ts th o u g h t to lim it s u g a r inta ke at pa rt ies to ke e p k ids h a p py a n d e n e r g i s e d a ll th e way till home time. It ’s e a s y to s e e why s u g a r - fr e e p a r ti e s a r e be co m in g m o r e a n d m o r e p o p u la r.

So here’ s the milli on do lla r qu e s tio n - wh a t do e s a n excitin g and tasty suga r- f ree k ids s p r e a d l o o k l ike ? Th i s bo o k is a ll about providing i nspir in g a n s we r s ! S u g a r -fr e e do e s n’t h ave to m ean lentil pa ttie s a n d ca r r o t s ti ck s . We’ve co m p il e d 1 1 rec i pes t ha t wil l ke e p k ids excite d a n d s a tis fi e d in th e heal thi est way possibl e, a s we ll a s p r o tip s fo r cra ti n g a p a r ty t h a t ch ildr e n wil l r e m e m be r fo r ye a r s .

B o n a p p eti t, have f un a nd good l uck!

The S weeter Li f e Cl ub Tea m

how to bake with natvia

HELPS BAKING RIS E - 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 & F LUF FY - 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 Natvia is to really beat or cream your initial mixture.

MO IST URE - 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.

C A RA MEL IS AT ION - 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.

MERINGU E- BASE D D I S H E S - 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.

JA M’ S & S AUC ES - 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.

R E CI P E K E Y

G L UT E N FR E E

GF

DA I R Y FR E E

DF

E G G FR E E

EF

VEGAN

V

healthy

things & stuff I N GREDI ENT ALTERNAT IVES

BU TT ER

Coconut Oil Coconut Oil

CO CO NU T O I L

Butter Vegan Butter

VEGETABLE O I L

Coconut Oil Apple Sauce

CHO CO LATE

Sugar Free Chocolate Dark Chocolate

FLO U R

Almond Flour Rice Flour

MI LK

Almond Milk Plant Milk

P ROT EI N P O W DER

White Flower Oat Flour

EG GS

1 Tbsp Ground Flax seed & 3 Tbsp Water, per Egg

NATVI A P RO DU CTS

NATV I A SWEETENER - Natvia Natural Sweetener can be used as a spoon for spoon substitute for sugar.

NATV I A I CI NG MI X- Specially formulated as a ďŹ ner granule, which is perfect for icings, frostings and glazes.

DU CHO C O L AT - Dark chocolate drinking cocoa naturally sweetened with Natvia.

chocolate CRACKLES

REC IPE BY C A SSANDR A MI CH E L I N WWW. LIV EITDO IT.C O M.AU

I NGREDIENT S

3 cups puffed rice 1 cup coconut oil 1 cup desiccated coconut 5 tbsp raw cocoa powder 4 tbsp Natvia icing mixture

MET HO D

1. If coconut oil is solid place it in a pot on very low heat until melted.

Then pour into large mixing bowl.

2. Add cocoa powder and Natvia icing mixture and mix until all smooth.

3. Throw in the puffed rice and desiccated coconut and mix until all the grains are covered in the chocolate mixture.

4. Then quickly scoop them into patty pans and place in the fridge for at least 4 hours to set.

Tips and Tricks: Once set bring them out for the party! These are great! The only difference to me is that the puffed grain is not as crunchy as your typical rice bubbles.

Sweet & salty popcorn

REC IPE BY C ASS ANDR A MI CH E L I N WWW. LIVEIT DOIT.C O M.AU

I NGREDIENT S

2 tbsp butter 1 tbsp Natvia Pinch of salt (to taste) Large bowl of homemade popcorn

MET HO D

1. Place popcorn in a large bowl and set to the side.

2. Melt butter in a small pot.

3. Stir through Natvia and salt.

4. Once combine, pour butter mixture over the popcorn and stir through vigorously until all covered.

Let cool and enjoy!

yogo

berry pop REC IPE BY DITC H T HE CA R B S WWW. DITC HTHEC A R B S .CO M

I NGREDIENT S 1 cup frozen or fresh berries 2 tbsp Natvia, or to taste 2/3 cup natural unsweetened yoghurt 2/3 cup coconut cream

METHO D 1. Mash the berries and Natvia in a large measuring jug using a fork.

2. Add the yoghurt and coconut cream, mix gently to combine.

3. Pour into ice block moulds or little tubs.

4. Freeze overnight.

The pink panther

Smoothie REC IPE BY NAT V IA

I NGREDIENT S

800ml milk - your choice (fat-free, low-fat, lactose-free, 2 percent, soy, almond) 125g strawberries 1 cup ice cubes 4 tbs Fangks Strawberry Milk Mix

MET HO D

1. Place milk, strawberries, ice cubes and Fangks in a blender.

Blend until smooth.

2. For a super berry smoothie, blend in 60g of blueberries and 60g of raspberries instead of strawberries.

Tips and Tricks: Puree some berries ahead of time and scoop them on your smoothies as you’re serving for added zest.

bears

on a budget I f yo u go down to t he woods t oday, you’ ll see tha t a r ra n g in g e la bo ra te ch ildr e n’s bi r th day t h em es ca n c ompletely overwhelm parents – not to m e n ti o n th e ir ba n k a cco u n ts ! S o i f yo u ’re o n the hunt f or a theme t ha t c aptures kids’ im a g in a t io n with o u t co s tin g th e e a r t h , w hy n o t l ook t o a t ime- honoured c l assic ? Here a re s o m e g r e a t t ip s to h e l p m a ke yo u r Ted d y Be a r Pic nic the best ever!

• Serve drinks with teac ups! The novelty f ac tor is on l y be t te r e d by th e cu te fa cto r !

• O u t d o ors, indoors. . . the pi c nic bla nket is where th e fu n is a t! I f yo u ’r e in do o r s , b ri n g ‘t h e woods’ to lif e by bri ng ing pot plants insi de !

• Go o n a bear hunt – purc hase tiny bea rs (c hea p) a n d h ide th e m a r o u n d th e ya r d fo r t h e kids to find!

• Bri n g i n g a teddy bea r to a party ma kes parties eas ie r fo r th e s hy k ids . Wo u ldn’t we a ll p refer t o bring our f avouri te stuf f ed f riend with us wh e n we g o to a s tra n g e n e w h o u s e ?

• Ted d y bears sha pes a re simple to c rea te! T hat mig h t n o t s o u n d in s p ir in g – bu t it do e s m a ke i t easy f or themi ng invitat ions, arra ng ing c upca ke s o n a p la te o r eve n m a k in g s im p le b ea r m a s ks f or the guests to c ol our in and wear!

• W hy n ot ma ke a teddy bear c ave with pillows, c ouch cu s h io n s a n d s h e e ts ?

• Have a round of Music a l Bears! It’ s l ike musi c a l ch a ir s bu t with twice th e p a r ti ci p a n ts .

• Ma ke ‘bear c ert ific ates’ f or the kids to fill out f or th e ir o wn be a r s a n d ta ke h o m e !

Serves 12

carrot

cup Cakes

REC IPE BY HEALTHY H OTL I P S WWW. INSTAGRA M.C O M/H E A LTH Y H OTL I P S /

I NGREDIENT S

2 cu p s of oa t fl our 2 t s p b a king powder 1⁄ 2 cu p (9 0 g ) Natvi a 1 t sp c innamon 1 tsp a ll spi c e 3 ca rro t s ( 35 0 g), g rated 1⁄ 2 cu p ( 160g) apple sauc e 1⁄ 4 cu p ( 50g ) c oc onut oi l 3 eg gs , l i g htly beaten F ROST ING 2 5 0g b l o ck l i g h t P h i l a d e lphia c rea m ch ees e, a t ro o m temperat ure 1⁄ 2 cu p ( 80g ) Na t vi a Ic ing Mi x 1 t s p v anill a ex tra c t

MET HO D

1 . P rehea t oven t o 1 8 0°c. L in e a 12 ca p a ci ty m u ffi n pa n with c upc a ke li ners .

2 . Mix toget her fl our, ba k in g p o wde r, N a tvi a , c i nnamon and allspic e 3 . Make a well in the c e n tr e a n d a dd r e m a in in g ingredi ents. S tir to c ombin e .

4 . S poon mix ture into c u p ca ke li n e r s , a n d ba ke fo r 30 mi nutes or until a skewe r i n s e r te d co m e s o u t cle a n .

Turn out onto a wire rack to co o l.

5 . To make the f rosting , u s e a n e l e ctr i c m ixe r to be a t al l ing redients t og ethe r u n til s m o o th . I ce th e co o le d c upc akes with the f rosti n g m ix tu r e .

SERVING SIZE 1 BALL

sugar free

marshmallows REC IPE BY HEALTHY H OTL I P S WWW. INSTAGRA M.C O M/H E A LTH Y H OTL I P S /

I NGREDIENT S

1 c up Nat via 2⁄ 3 cu p boiling water 1 t a b l es p oon g ela tine 1⁄ 2 t s p v ani ll a ex t rac t 2 t b s p ( 20g) c ornfl our

MET HO D

1 . G rease and line a 2 0cm s qu a r e p a n with ba k in g p a p e r.

2 . P lac e 3 /4 c up of the N a t via a n d 1/3 cu p o f th e wa te r i n t o a small sauc epan. C ook ove r m e diu m h e a t, s tir r in g co n s ta n tl y, f or 3 - 5 minutes or unti l th e N a t via h a s di s s o lve d.

3 . C ombine the gelatin e a n d r e m a in in g wa te r in t o a s m a ll bo wl or j ug and stir until the g e l a tin e h a s dis s o lve d. Po u r th e gela tine mix ture into t h e h o t N a tvia s yr u p . S ti r fo r 2-3 m i n u te s unti l t he gela tine mix tu r e h a s dis s o lve d.

4 . Pour the syrup i nto a m e diu m bo wl, a dd th e va n illa a n d be a t wi th an elec tric mi xer f o r 8- 10 m i n u te s o r u n til th i ck . S p o o n the mix ture into the pr e p a r e d p a n a n d s m o o th th e s u r fa ce . S e t aside a t room tempera t u r e u n til s e t (a bo u t 1 h o u r ).

5 . Mix the c orn fl our a n d r e m a in in g 1/ 4 cu p N a tvia in a bo wl to c ombine.

6 . Remove the marshma l lo w fr o m th e p a n a n d cu t in to 16 squa res (or use a c ookie cu tt e r to cu t cir cle s ). P la ce e a ch o n e into the c orn fl our mix t u r e a n d g e n tly co a t .

Goodie Bags Inspiration!

If you want something memorable in those goodie bags… think outside the box! Here are a few ideas to get your gift-brain into gear.

Pencil Cases Fun, useful, personaliseable and (get this) the ‘goodie’ IS the bag.

(Mind blown, right?)

Food For Health Bars A great tasty, nutritious and, of course, sugarless snack for littlies to take home.

Seed Packs If you want to give the kids something they’ll remember, seed packs are small, cheap and can be months of fun.

Home-Made Bubble Mix Use old drink bottles to hold home-made bubble mix! )! (note: requires sugar… but not to eat!)

Sweet Tunes Make up a CD of kid-friendly birthday songs, play them during the party – then give a copy to the guests!

nut free

peanut butter cookie REC IPE BY DITC H T HE CA R B S WWW. DITC HTHEC A R B S .CO M

I NGREDIENT S 5 tbsp butter, softened 1/3 cup (sesame seed paste) 1 tbsp Natvia, or to taste 1 egg 2 tsp vanilla paste/essence 1/3 cup coconut flour ¼ tsp baking soda

MET HO D 1. In a bowl, add the softened butter, tahini and Natvia.

2. Cream together for a few minutes until light and smooth.

3. Add the egg and mix again until smooth.

4. Add the coconut flour and baking soda. Mix then leave to thicken while you line a baking tray with baking paper/parchment.

5. Mix again then place large teaspoons of the mixture on the baking paper/parchment. Smooth the top of each biscuit.

6. Bake at 180°C /350°C for 10 minutes or until golden. Once cooled, drizzle with melted chocolate. Eat and enjoy!

sugar free

rocky road REC IPE BY STAC IE M. STAC IE- MIC HELL E. BLO G S P OT.CO M.AU

I NGREDIENT S

28g ( 2 t b s p) m el t ed c oc onut oil 50g u n s a lted peanut s 2 s co o p s coc oa powder 2 t b s p coc onut fl a kes 1 tsp Natvia 3 t s p ch o co l a t e Fa n g ks drink mix 75g s u g a r free m a rshma ll ows

MET HO D

1 . A dd the pea nuts, ma r s h m a ll o ws a n d co co n u t fla ke s to a blender a nd pulse unti l th ey’ve be e n ch o p p e d in t o s m a ll ch u n k s .

2 . Mix Na tvia, C hoc ola te Fa n g k s D r in k in g m ix a n d co co a p o wde r together. Add a l it tle w a te r to bu ild a p a s t e .

3 . A dd the mel ted c oc on u t o il to th e ch o co la te co co a m ix tu r e and stir wel l to avoid a ny lu m p s .

4 . S tir a ll the i ng redien ts to g e th e r a n d p o u r i n to a lin e d p a n o r si li c one mould.

5 . Ref rig era te or f reez e u n ti l s e t we ll th e n ch o p in to s li ce s o r bite si z ed piec es.

Tips and Tricks: Add in some dried f ruit fo r a li ttle m o r e n a tu ra l s we e tn e s s . U s e al monds, haz el nuts or m a ca da m ia n u ts in s te a d o f p e a n u ts .

chocolate heaven cake REC IPE BY DITC H T HE CA R B S WWW. DITC HTHEC A R B S .CO M

I NGREDIENT S

1 2/3 cup dark 75% chocolate ¾ cup butter 2 tsp vanilla extract 6 eggs ½ cup double/heavy cream 4 tsp Natvia, or to taste

MET HO D

1. Melt the chocolate and butter together over a low heat in a saucepan. Remove from the heat and allow to cool slightly before adding the vanilla extract.

2. In another bowl beat the eggs, cream and Natvia together for 3-4 minutes (use a stick blender or hand whisk). It will go frothy and remain runny.

3. Slowly add the egg mixture to the chocolate mixture in the saucepan, stirring all the time. As you add more egg mixture, the chocolate and butter will thicken to the consistency of custard.

4. Pour into a prepared tin. Grease a loose bottom cake tin with butter then line the loose bottom with baking paper/parchment and push through the outer ring so it adds a seal and stops the cake mixture from leaking.

5. Bake at 180°C/350°C for 40 minutes or until just cooked in the centre.

MuM ARTIFICIAL COLOURS

TEIEENTDLHY FR

NO REFINED

SUGAR

NO NO NO ARTIFICIAL SWEETENER

Fangks is a delicious chocolate milk mix with all the taste but without the sugar.

www.fangks.com.au www.fangks.co.nz

WWW.DUCHOCOLAT.COM.AU

sugar free

lollies

REC IPE BY F O OD DA I LY + TH E ME R R Y MA K E R S I S T E R S WWW. F OO DDAILY.C O M.AU

I NGREDIENT S PA LEO LOL LIES 1⁄3 cup fresh fruit or vegetable juice strained (we used lime and beetroot for ours) 1 1⁄2 tbsp powdered gelatin 1 tbsp Natvia

ST RAW BERRY S OU RS 250g strawberries, hulled and quartered 1 lemon, juiced 1 orange, juiced 2 tbsp Natvia 2 tsp agar-agar

MET HO D PA LEO LOL LIES 1. In a small saucepan combine the juice and Natvia. Sprinkle over the gelatin and mix together.

2. Allow to stand for 5 minutes (it will go jelly like). Place the sauce pan on to medium heat and continuously stir for 5 minutes until smooth. Carefully fill silicon moulds or ice cube trays with the lolly mix.

3. Place in to the freezer for 20 minutes or until set. Pop out the paleo lollies and enjoy! Store these in an airtight container for around 1 week. We like to keep them fresh in the fridge but they also do ok in the cupboard, just be careful there’s no moisture left on the lollies or they will go ‘off ’ very quickly!

Recipe by The Merrymaker Sisters www.themerrymakersisters.com.au

ST RAWBERRY S OU RS 1. Place berries and juice in a small saucepan and bring to a gentle simmer, then cook until berries have softened.

2. Remove from heat and puree with a stick blender until smooth.

3. Add Natvia and agar, and blend until combined, then return to heat and cook for five minutes 4. Remove from heat and make volume up to 250ml with water. Allow to cool for five minutes before pouring into moulds. Chill for an hour before gently squeezing out.

THE ULTIMATE

CHOCOLATE BROWNIE REC IPE BY MELISSA DA R R WWW.THEWHIMS IC ALWI FE .C O M

I NGREDIENT S

W ET I NG REDIENT S 2 cups pumpkin or sweet potato puree (approx 600g pumpkin/sweet potato boiled, cooled, puréed) 4 eggs, lightly beaten 2⁄3 cup almond milk 1⁄2 cup Natvia 1⁄2 cup coconut oil 2 tsp vanilla extract (or powder)

DRY I NG REDIENT S 2⁄3 cup coconut flour 3⁄4 cup unsweetened cocoa 2 tsp baking powder 1 tsp bicarb soda 3⁄4 tsp salt 1⁄4 cup cocoa nibs 1 cup walnuts, roughly chopped CHOCOLATE MOUSSE 2 large ripe avocados 4 tbsp unsweetened cocoa 4 tbsp almond milk 4 tbsp Natvia 2 tsp coconut oil 2 tsps vanilla extract (or powder) 1⁄4 tsp salt

MET HO D

1 . P rehea t oven t o 1 7 5°C Ce ls iu s . G r e a s e a n d li n e a s l ice tray. In a sma ll sa uc epa n ove r a l o w h e a t, p la ce th e co co n u t oi l. Stir until the c oc on u t o il h a s m e lte d. R e m ove fr o m h e a t and let it c ool.

2 . In a smal l bowl, li ght ly be a t th e e g g s wi th a fo r k . A dd the almond mil k, va nill a a n d co o le d co co n u t o il . G e n tl y mi x tog ether to c ombine .

3 . In a larg e bowl sif t th e co co a , co co n u t flo u r, N a t via , ba ki ng powder, bi c a rb s o da a n d s a l t. A dd th e co co a n ibs and walnuts and stir.

4 . A dd in the c ombi ned we t in g r e di e n ts a lo n g wi th th e pumpkin puree and stir to co m bin e th o r o u g h ly.

5 . P lac e mix ture into the s li ce tin a n d s m o o th do wn th e surf ac e.

6 . Pl ac e i n oven f or 3 0 m in u te s o r if a s ke we r p o ke d in to the sli c e c omes out c le a n . Co o l co m p le te ly be fo r e s licin g .

Serve wit h a doll op of ch o co la te m o u s s e , a s p r i n k lin g o f c oc oa nibs a nd ra spber r i e s .

C hocolate Mousse: 1 . In a smal l sauc epan ove r a lo w h e a t m e l t th e co co n u t o il st irring tog et her. Set a s ide to co o l s lig h tly 2 . In a blender or f ood p r o ce s s o r a dd t h e avo ca do , co co a , va ni lla , almond milk a nd s a lt a l o n g with th e co co n u t o il.

Blend until silky smoot h a n d a ll i n g r e die n ts a r e co m bin e d.

3 . P lac e mix ture into a g la s s s e r vin g bo wl a n d p l a ce i n th e f ridge to c ool f or 2 - 3 h o u r s o r s e r ve wa r m .

NATVIA

SPARKLING LEMONADE REC IPE BY NATV IA

I NGREDIENT S

3 tsp Natvia 3 tbsp freshly squeezed lemon juice 1 lemon finely sliced into rounds 3⁄4 cup cold sparkling water

MET HO D

1. Place the Natvia and lemon juice in a mixer filled with ice.

2. Shake to dissolve Natvia granules. Strain into a chilled glass.

3. Top with sparkling water and garnish with a round of lemon.

WWW.NATVIA.COM