JDRF XMAS Charity Recipe Book PREVIEW

Sugar free

Christmas I N S U P PO R T O F

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COOKING FOR A CAUSE This Christmas we can help support the Juvenile Diabetes Research Foundation (JDRF) as well as help our families reduce the amount of sugar we consume during the holiday season.

JDRF’s mission is to keep people with Type 1 Diabetes (T1D) healthy and safe until they reach the ultimate goal of a cure and universal prevention.

In return for your donation you will receive a fantastic sugar-free recipe eBook with a range of Desserts, Main courses, Salads and Christmas Nibbles, sweetened with all natural, low calorie, sugar alternatives.

Your recipe eBook will be sent directly to your email.

All rights reserved ... why?

Because we are working with some great bloggers and chefs and its not cool to copy their work. But, if you love our food, feel free to share this digital ebook.

DONATENOW

© 2015 Flujo Pty Ltd. Want to contribute a recipe?

We would love to hear from you! Please visit our SUGAR FREE recipe site www.sweeterlifeclub.com and submit a recipe. If you are a blogger and love our products, please drop us a line on bloggers@ sweeterlifeclub.com

FEATUREDCONTRIBUTORS

Thanks to the contributions of more than a few food bloggers, cooks, bakers, and chefs this recipe book is packed with scrumptious sugar-free recipes from some of the most prolific foodies in the healthy food space.

ZAINAB - LA GALLETTE

SARAH - LIFEGAIN

At just 16 years old, Sydney schoolgirl, Zainab Alasadi is already an amazing food blogger and photographer.

Zainab believes in eating the healthy foods that your body needs.

She shares her passion for healthy baking on her blog La Gallette.

Through LifeGain, Sarah combines her passion for healthy eating and fitness expertise. The mission for LifeGain is to help the world one person at a time achieve optimum health through diet and exercise.

LANA - HEALTHY HOTLIPS

FOOD DAILY

Lana has a massive sweet tooth, which doesn’t always go hand in hand with the word ‘healthy’. She is passionate about making treats and cakes that are low in sugar and light on calories, and is famous for healthy mug cakes on her Instagram account @healthyhotlips.

Food Daily is here to clear up some of the confusion about food.

They’re about good food that feeds our bellies and our souls, providing recipes that are easy to cook and information that’s simple to understand.

Pop on over and have a look around because you deserve good food, daily.

Cover Photography: La Gallette

INGREDIENT KEY

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GLUTEN FREE

DAIRY FREE

EGG FREE

VEGAN FREE

HELP TURN TYPE 1 INTO TYPE NONE JDRF is the only global organization with a strategic plan to progressively remove the impact of T1D from people’s lives until it is no longer a threat to anyone. JDRF’s research program covers 17 countries, including promising projects in Australia and New Zealand.

Over 122,300 Australian children and adults have T1D and require multiple insulin injections each day just to stay alive. 2,000 people are diagnosed with T1D each year in Australia and half of those are under the age of 15. T1D is the fastest growing chronic disease among children.

Within 20 years of diagnosis, people with T1D will develop some form of complication such as blindness, kidney failure and heart disease. Funds raised from the sale of this book will support JDRF in funding the best and most promising medical research into T1D and its complications.

6

th

Australia has the 6th highest rates of T1D in the world

2,500

About 2,500 children in New Zealand have T1D

JDRF is the worldwide leader in funding research to cure, treat, and prevent T1D, working at all stages of the research pipeline to expedite and sustain meaningful scientific progress, which is only made possible by generous donors.

This Christmas let’s do something meaningful and help those who could really do with a hand.

JDRF has been recognised as Charity of the Year in The Australian Charity Awards 2014

2,000

$1.6

AUD

BILLION

The annual cost to the Australian health system of T1D, excluding the costs of complications The number of people diagnosed with T1D every year in Australia

Source: http://jdrf.org.au/file/jdrf-documents/fact-sheets/Fact-Sheet_About-Type-1-Diabetes.pdf Source: http://www.diabetesyouth.org.nz/about-diabetes/

WALKERSOFMERRETT After their twin boys were diagnosed with T1D, The Walkers of Merrett Group was created to raise awareness and hold fundraising events to raise much-needed funds to help find a cure.

FIND OUT WHAT THE BOYS HAVE TO SAY

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FOLLOW THE WALKERS OF MERRETT

Meet the Merrett brothers, Christian, Noah and Joshua, together with their parents, Julie and Justin who are doing all they can by creating awareness and raising funds to find a cure for T1D.

Their older brother, Joshua has continued to be an ongoing source of support to the boys and while he doesn’t have T1D, he is tested regularly as he could develop T1D at anytime.

Christian was 3 when he was diagnosed with T1D, his brother Noah followed with a diagnosis at just 5. Now at age 11, the boys have already been dealing with this serious disease for many years.

Sadly, this is not a unique situation; T1D is the fastest growing chronic disease amongst Australian children.

JDRF is doing amazing work in researching for a cure and prevention of T1D as well as by supporting those with the disease and their families.

Please help us support the great work that JDRF do because without a cure for T1D, thousands of families and kids like Christian and Noah will continue to suffer.

Video: Simon Casamento from The Final Cut Photography: Rosie Appleton

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Eggnog Chia Shots Recipe by Lactard Heaven

PREPARATION TIME: 5 minutes

COOKING TIME: 2 minutes

INGREDIENTS

METHOD

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375ml full fat coconut milk 3 egg yolks 32g Natvia 1 tsp vanilla extract 1 tsp cinnamon 1 tsp nutmeg 5 tbsp white chia seeds

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SERVINGS: 6

Add coconut milk, egg yolks, Natvia and vanilla extract into a blender Blend on high speed for 1 minute Pour the mixture into a non-stick pot and heat on low, whisk constantly until the mixture thickens, about 2 minutes.

Do not whisk to vigorously or a froth will form Remove from heat and stir in spices and chia seeds Pour the mixture into 6 double shot glasses Refrigerate for at least 2 hours, serve with whipped coconut cream and a sprinkle of cinnamon

TIP For the adults add a splash of rum for a cheeky hum of flavour.

Sneak Peek!

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Hummingbird Layer Cake Recipe by La Gallette

PREPARATION TIME: 50 minutes

COOKING TIME: 30 minutes

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SERVINGS: Serves 14

INGREDIENTS

METHOD

For the cake: • 2 cups white spelt flour* • 1 cup wholemeal spelt flour* • 1 cup Natvia • 1 tsp baking soda • 1 tsp ground cinnamon • 3 tbsp flaxseed meal • 9 tbsp warm water • ¾ cup (175ml) coconut oil, melted • 500g crushed pineapple, in juice • 2 cups mashed ripe bananas

For the cake: 1 Preheat the oven to 180°C. Grease 3 round baking tins and line the bases with greaseproof paper.

2 In a small bowl, combine the flaxseed meal and warm water, set aside to thicken for 5 minutes.

3 Meanwhile, combine the flours, Natvia, cinnamon and baking soda in a large bowl.

4 In another bowl, whisk together the flax ‘eggs’, coconut oil, pineapple and mashed bananas.

5 Add the wet ingredients to the dry and whisk until smooth.

6 Divide the batter amongst the prepared tins and bake for 30-35 minutes or until the cake springs back to the touch.

For the icing: • 125g butter, cubed at room temperature • 225g Natvia Icing Mix, sifted • 30ml milk

For the icing: 1 Place butter in a large mixing bowl. Use an electric beater to beat for a minute until light and fluffy.

2 Gradually add Natvia Icing Mix and beat until mixture is pale and fluffy. Gradually add the milk and beat until smooth.

Do not overbeat!

3 Cool cake completely before icing.

* A gluten free flour mix may also be used for a gluten-free alternative

“I make this cake every year during Christmas time. It’s Christmassy yet Summery and it’s a perfect showpiece at the centre of the table.”

Sneak Peek!

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Pavlova Cheesecake Cupcakes Recipe by Healthy HotLips

PREPARATION TIME: 35 minutes

COOKING TIME: I hour 5 minutes

SERVINGS: 12 cupcakes

INGREDIENTS

METHOD

For the meringues: • 2 egg whites • ¼ cup (45g) Natvia • ½ tsp vinegar

For the meringues: 1 Preheat oven to 100°C. Use the bottom of a cupcake liner as a stencil, and use a marker to draw 12 circles on a piece of baking paper. Turn the paper over and place on a baking tray.

2 In a very clean bowl, beat the egg whites until soft peaks form, add the Natvia and beat until fully incorporated. Add the vinegar, beating until stiff peaks form.

3 Use a spoon to divide meringue mixture onto prepared baking paper, forming rounds on the stencils. Make a slight dent in the top of each meringue.

4 Bake for 40-45 minutes, or until the meringues are crisp on the outside but still slightly pale. Turn off the heat and leave the meringues to cool inside the oven for about an hour.

For the cupcakes: • ½ cup (90g) Natvia • ½ cup (120g) no fat Greek yoghurt • ¼ cup (50g) coconut oil • 2 eggs • 1 tsp vanilla extract • 1 ½ cup (230g) wholemeal spelt flour, or flour of choice • 1 ½ tsp baking powder • ½ cup (125ml) unsweetened almond milk, or milk of choice • Fresh fruit, to decorate For the frosting: • 1 tub (220g) extra light Philadelphia cream cheese • ⅓ cup (65g) Natvia Icing Mix • ½ tsp vanilla extract

“You will need to put a few hours aside to make these, but they’re worth it!”

Sneak Peek!

For the cupcakes: 1 Preheat oven to 180°C. Line a muffin pan with 12 cupcake liners.

2 In a bowl, whisk together the Natvia, yoghurt and coconut oil.

3 Add the eggs and vanilla and mix until combined.

4 In a separate bowl, stir together the flour and baking powder, and then add to wet mixture.

5 Finally, add the milk and mix until fully incorporated.

6 Divide mixture evenly between cupcake liners.

7 Bake for 15-20 minutes or until a skewer inserted comes out clean.

For the frosting: 1 For the frosting, beat together all ingredients until smooth.

2 Top each cupcake with a smear of frosting, then a meringue, then pipe remaining cream cheese frosting on top.

3 Decorate with fruit of choice, such as strawberries, kiwi and passionfruit.

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Green lentils with Beetroot, Goats Cheese & Walnuts Recipe by The Fit Foodie PREPARATION TIME: 15 minutes INGREDIENTS

METHOD

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1 cup dried green, brown, or French lentils 2 cups water 60g fresh goats cheese ½ cup walnuts 8 pre-cooked fresh baby beets ½ red onion, finely sliced 1 cup baby spinach leaves 2 tbsp extra virgin olive oil 1 tsp Natvia 2 tbsp fresh orange juice 1 tsp white balsamic or apple cider vinegar Pinch salt and pepper

Sneak Peek!

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SERVINGS: 2

Thoroughly wash lentils and add to a small saucepan with water Bring to a fast simmer over a medium-high heat, then reduce to a gentle bubble Cook uncovered, for 20-30 minutes until tender. Add additional water as needed to ensure lentils are just covered Strain lentils, stir through spinach and divide between two bowls Top with onion and fresh baby beets and crumble over walnuts and goats cheese In a jar add olive oil, seasoning, vinegar, Natvia and orange juice then shake Drizzle salad with dressing and serve warm with salt and pepper to taste

“A delicious mix of healthy fats, carbs + protein, this salad will satisfy you for hours.”

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TIPS Make the crème and pastry the day before and assemble the tarts before serving. They are at their best eaten on the same day.

Use leftover pastry scraps to make delicate frollini cookies, using Christmas themed cookie cutters. Bake at 180°C for 8 to 10 minutes. Dust with Natvia Icing Mix. They make a lovely accompaniment for coffee or gelato.

Any leftover crème is wonderful served with fresh fruits in season.

Cherry Chestnut Crème Tarts Recipe by Chocolate Chilli Mango PREPARATION TIME: 30 minutes

COOKING TIME: 15 minutes

SERVINGS: 12 to 16 tarts (7.5cm – 6.5cm)

INGREDIENTS

METHOD

Chestnut Crème

Chestnut Crème

• 100g cream (35% fat)

1 Have an ice bath ready before you make the crème.

• 150g whole milk • 65g Natvia

2 Combine the cream and milk in a saucepan. If using a split vanilla bean, add it to the cream mixture.

• 10g cornflour

3 Place over a gentle heat, and bring to a simmer.

• 2g Heilala Vanilla Bean Powder*

4 As the cream warms through, combine the Natvia, cornflour, vanilla powder, and egg yolks in a bowl and whisk until thoroughly combined and creamy.

• 38g egg yolks (2 large)

5 When the cream mixture reaches a simmer, strain over the egg yolk mixture, in a steady steam, whisking the egg yolk mixture continuously.

• 150g unsweetened chestnut purée • 35g dark rum

6 Pour the crème back into the saucepan and place over a low heat.

• 100g Natvia Icing Mix

7 Stir gently with a spatula until the crème thickens.

• 100g cream (35% fat), chilled * Substitute 1 vanilla bean, split, if preferred

8 Remove from the heat and strain the crème in to a clean bowl.

Remove the vanilla bean, if using.

Pâte Sucrée

9 Place the bowl into the ice bath and stir with a spatula until the crème cools.

The ice bath helps to cool the crème fast.

• 175g plain flour

10 In a separate bowl, blend together the chestnut purée, rum, and Natvia, until smooth.

• ¼ tsp sea salt

11 When cooled, whisk the chestnut purée mixture into the crème until fully incorporated.

• ¼ tsp baking powder

12 Beat the cream until soft peaks form and fold gently into the crème.

• 50g Natvia Icing Mix

13 Cover and refrigerate the crème until ready to assemble the tarts.

• 6g orange zest, finely grated • 125g unsalted butter, chilled and cut into cubes

Pâte Sucrée 1 A good tip for making this pâte sucrée is to have the ingredients chilled (yes, even the flour on a hot day!).

• 19g egg yolk (1 large) * Substitute a good quality gluten-free flour and baking powder, if you wish to make these tarts gluten-free.

2 Pre heat the oven to 180°C. 3 Prepare 12 x 7.5cm or 16 x 6.5cm individual tart tins on a tray and set aside (you could also make one large 23cm round tart).

The texture will be less flaky and more crumbly (like shortbread) but will still be utterly delicious. This pastry lends itself well to a gluten-free version.

4 Place the flour, salt, baking powder, Natvia, and orange zest into the bowl of a food processor and pulse for a few seconds to aerate.

5 Add the chilled butter and process for a few seconds just until it resembles coarse breadcrumbs.

Ingredients for assembly • 48 – 64 cherries (allow about 4 perfect cherries per tart)

Assembly Methods 1 Use a sharp paring knife to carefully cut each cherry in half and remove the pip. Set aside.

2

Half fill a large piping bag with the chestnut crème. Snip the end and pipe the crème into each cooled tart shell. Alternatively, carefully fill the tart shells with crème using a spoon.

3 Top each tart with the cherry halves, placing them in an overlapping round on the outside edge. Add the remaining half on top, in the centre.

4 Decorate using a little holly, or a fresh sprig of mint or lemon balm for a little Christmas greenery. This is optional.

5 While these tarts are best soon after assembly, they do keep for a day or two, if stored in an airtight container in the refrigerator.

6 With the processor running, add the egg and process just until the mixture comes together to form a ball. Be careful not to over-process the dough in the processor as the machine will heat the dough and the result will be tough rather than short and flaky.

7 Place the pastry onto a clean surface sprinkled lightly with extra flour. I tend to use two sheets of silicon paper and roll out the pastry between them, to prevent it sticking.

This also allows me to use less flour, which in turns leads to a flakier pastry.

8 Flatten the pastry slightly and roll it out to a thickness of about three to four millimetres. If the pastry is very soft, refrigerate it for five minutes to make it easier to cut out discs to line the tins.

9 Cut the pastry into rounds slightly larger than the tins. I used a disc ten centimetres in diameter, which fits the tart tins perfectly.

10 Re-roll left over scraps again, if required, and cut out more rounds. Lift them gently using a pastry scraper or palette knife and line each tin.

11 Cover and refrigerate the pastry shells for an hour, or freeze for thirty minutes, before baking. I tend to make the pastry the day before and freeze it until I am ready to bake it.

12 Prick the base of each tart with a fork and bake the tart shells for about 12 - 15 minutes until golden.

13 Remove from the oven and allow the shells to cool before gently removing from the tins. Take care as this pastry is very delicate.

Cranberry & Pistachio White Chocolate Bark Recipe by La Gallette

PREPARATION TIME: 15 minutes

CHILLING TIME: 35 minutes

INGREDIENTS

METHOD

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250g cacao butter, melted 180g cup cashew butter 5 tbsp Norbu 3 tbsp coconut cream 2 tsp vanilla extract 60g dried cranberries 60g pistachio, chopped

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Sneak Peek!

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SERVINGS: 30cmx30cm sheet

Place the Norbu sweetener and coconut cream in a small saucepan over medium heat, stirring until the Norbu sweetener has dissolved completely.

Place the cacao butter, cashew butter, Norbu mixture and vanilla extract in a food processor and blend on high until smooth.

Spread the mixture in a baking sheet lined with greaseproof paper.

Top with dried cranberries and pistachios.

Freeze the candy for 30min or until completely set.

Roughly break up the chocolate pieces and serve.

DONATENOW

A SOCIAL MEET-UP FOR YOUNG ADULTS WITH TYPE 1 DIABETES TYPEONETASTINGS Type One Tastings is a free social event, run by foodies with type 1 who have a passion for raising awareness, raising funds and exploring all the amazing tastes that Melbourne has to offer.

The group was formed as an offshoot of the YLC (Young Leadership Committee) as an outlet for sharing personal experiences and tips about living with type 1. YLC committee member Karlie, advised, ‘we came up with the idea of Type One Tastings at a YLC fundraising meeting - after almost a year of meetings a few of us started talking about our personal experiences’.

According to the group, Type One Tastings has also proved to be a great way to set the record straight on a few of the myths about type 1, one of the biggest being that people with type 1 diabetes aren’t allowed to eat certain foods. The group have proved very enthusiastic at debunking this myth one restaurant at a time!

For more details, visit their website: www.ylcvic.com or email Natalia at jdrfylcvic@gmail.com

Photography: Caveira Photography

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If you would like to learn more about the work of JDRF you can sign-up to their monthly e-newsletter with information on research progress and living with T1D at www.jdrf.org.au, or follow them on Facebook and Twitter.

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