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sugar-free

Brekkie RECIPES

Presented by


Step away from the spoon! That morning bowl of cereal probably isn't doing you any favours. Research reveals that many of our favourite breakfast cereals contain up to one-third sugar. That means that for every three spoonfuls, one is actually just sugar. Frightening we know! So those sugary cereals are out and wholesome great tasting foods are in! We’ve teamed up with some of the best foodies in the healthy food space to create an irresistible selection of refined sugar free healthier starts to your day. Feast your eyes! The Sweeterlife Club

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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.

Note: Cup/spoon measurements are based on Australian & New Zealand standards. Please see conversion MELINDA'S chart on pageGLUTEN-FREE 5 for more information.GOODIES

1


Featured Natvia Stockists ralia

ust N atvia A

ew N atvia N

Zealand

g Kong

on N atvia H

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:

2

natvia.com.hk

40 Stick starter pack*


Natvia

USA

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

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

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 e lud inc not s recipe doe der may be added pow ing teaspoons of bak baking rise. to your recipe to help the

Iicng Tips “I love mixing up the flavours when using Natvia Icing Mix. Not just the standard vanilla, coffee, peppermint, almond flavours. Try Rosewater, orange blossom water, pomegranate molasses, Matcha Green Tea powder, Chai Tea, Ground Kefir Lime Leaf. Better still some indigenous ingredients; shredded Strawberry Gum Leaf, Wattle Seed, Ground Lemon Myrtle or Anise Myrtle leaves. The sky is the limit!” - Julie, Food Daily

Light & Fluffy mally the chemical When baking cakes, nor and butter together ar sug ting bea of reaction is different in via Nat As creates a lot of air. butter has the ar, chemical structure to sug t and fluffy ligh il unt n ow its on to be beaten tinue to con and via and then add the Nat best secret the and tip t ges big beat. The with Natvia is to to success when baking r initial mixture. really beat or cream you

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.

Moisture butter with oil as the For moist cakes, replace ch more liquid to tou a Use t. ien red 'fats' ing ch! 1-2 tablespoons mu too your recipe but not cupcakes will do. of milk to a recipe for 12

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 Natvia 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.

RECIPE INSTRUCTION & INGREDIENT KEY

PREPARATION TIME

COOKING TIME

BAKING TIME

CHILLING TIME

SERVES

GLUTEN FREE

DAIRY FREE

EGG FREE

VEGAN


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Double Chocolate Strawberry French Toast 10 minutes

10 minutes

1 serves

Recipe by Vonnix vonnix.com

Ingredients

Method

• 2 slices of bread

1  In a shallow plate, whisk together all ingredients for the egg mixture.

• 1 egg • ¼  cup/63ml/2.13oz almond milk, unsweetened • ½ tsp/2ml/0.07oz vanilla extract • 1½ tbsp/21g/0.74oz Natvia • 1 tbsp/7g/0.25oz cacao powder

2  Mix yogurt, cacao powder, sweetener and coconut flour in a small bowl and spread a generous amount over each slice of bread. 3  Layer strawberry slices on top and sandwich the two slices of bread together.

• Pinch salt

4  Place sandwich into the egg mixture and allow each side to soak for several minutes.

For the filling:

5  Heat a non-stick pan over medium heat and spray well with coconut oil.

• 2 tbsp/40g/1.41oz Greek yogurt • 2 tsp/4g/0.14oz cacao powder • 1-2 tsp/3-7g/0.11oz Natvia • 1 tsp/2g/0.07oz coconut flour • 2 large strawberries, sliced For the chocolate sauce: (optional) • 2 tbsp cacao powder • 4-5 tsp hot water • ½ tsp melted coconut oil (optional)

6  Carefully place sandwich onto the hot pan and allow to cook on each side for a few minutes. To make the chocolate sauce: 1 Mix together cacao powder and 1½ tsp Natvia. Add water one teaspoon at a time, until desired consistency is reached – add coconut oil for a glossier and richer sauce. 2  When ready to serve, drizzle with chocolate sauce and garnish with extra strawberries.

• 1½ tsp Natvia

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

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Du Chocolat Banana Barley Pancakes Recipe by Chocolatexdiaries chocolatexdiaries. wordpress.com 5 minutes

10 minutes

1 serves

Ingredients

Method

• 1 banana

1 Start by mashing your banana on a flat surface until no lumps remain.

• 1 egg • ¼ cup/1oz/30g barley flour • 1 tbsp/0.2oz/7g Du Chocolat • ¼ tsp baking powder

2  In a mixing bowl, beat your egg and add in your banana. Whisk together using a fork. 3  Add in the rest of your ingredients and mix using a fork until just combined. 4  Heat your pan and grease with a little bit of coconut oil or oil of choice. Once your pan is hot, turn heat to low and drop the batter by spoonfuls onto your pan. 5  Flip when the bubbles have popped and the top appears dry. About 1 to 2 minutes on each side.

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

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Carrot cake oatmeal Recipe by The Fit Foodie @thefitfoodieblog 5 minutes

10 minutes

1 serves

Ingredients

Method

• ½ cup/45g/1.5oz rolled oats

1 In a small pan over a medium heat, bring the water to a boil and add oats.

• 1 cup/250ml/8.8oz water • ½ tsp/7g/0.2oz Natvia • ½ tsp pure vanilla • 1 tbsp/7g/0.2oz raisins • ½ cup/55g/2oz grated carrot • 1 tsp cinnamon • 1 tbsp/10g/0.3oz walnuts, chopped • Pinch Himalayan sea salt • 1-2 egg whites (optional*)

2  Reduce to a simmer and stir for 3-4 minutes until liquid is almost absorbed. 3  Add egg whites if using them, and whisk quickly until thick and creamy. 4  Add Natvia, vanilla, cinnamon and salt, and whist again until combined. 5  Stir through carrot and raisins, then top with chopped walnuts and enjoy.

Tips:  *Omit egg whites if vegan. Substiute with a tbsp plain pea or rice protein if desired.

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

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Chewy chocolate granola Recipe by La Gallette lagallette.com

10 minutes

25 minutes

4 serves

Ingredients

Method

• 300g/10.5oz rolled oats

1 Preheat the oven to 180°C.

• 200g/7oz spelt oats

2  Combine all the ingredients, except for the coconut chips and raisins in a large bowl.

• ½ cup/45g/1.6oz Du Chocolat • 1 cup/100g/3.5oz hazelnuts • 1 cup/100g/3.5oz pecans • 1 tsp ground cinnamon

3  Spread the granola on a baking sheet and bake for 20-25 minutes, stirring every once in a while until golden and fragrant.

• ½ cup/150g/5.3oz maple syrup

4  Add in the raisins and coconut chips after removing the granola from the oven.

• 1 cup/75g/2.6oz roasted coconut chips

5  Cool completely before storing in an airtight jar. Serve with berries, fresh fruit, yogurt or milk.

• 150g/5.3oz raisins (or any other dried fruit)

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

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DARK CHOCOLATE & ROSE PETAL WAFFLES Recipe by Vonnix vonnix.com 10 minutes

10 minutes

1 serves

Ingredients

Method

• 2 tbsp/20g/0.71oz oat flour

1 Sift together oat flour, coconut flour, Natvia and baking powder.

• 2 tbsp/14g/0.49oz coconut flour • 1½ tbsp/21g/0.74oz Natvia • ½ tsp/2g/0.07oz baking powder • 1 tbsp/20g/0.71oz Greek yogurt • ½ tsp/2ml/0.07oz vanilla extract • 1 egg • ¼ cup/63ml/2.13oz almond milk, unsweetened • 1 tbsp/14g/0.14oz dried rose petals For the chocolate sauce: • 2 tbsp/14g/0.49oz cacao powder • 4-5 tsp hot water • ½ tsp/2g/0.07oz melted coconut oil (optional)

2 Mix in yogurt, vanilla, egg and milk. Set batter aside to rest for 5 minutes. 3 Preheat waffle iron according to instructions. When the waffle is heated, mix rose petals into the batter. 4  Spray waffle iron well with non-stick spray and cook waffles in batches until the batter is used up. To make the chocolate sauce: 1 Mix together cacao powder and 1½ tsp Natvia. Add water one teaspoon at a time, until desired consistency is reached – add coconut oil for a glossier and richer sauce. 2 Drizzle chocolate sauce over waffles and garnish with rose petals. Serve immediately.

• 1½ tsp/21g/0.74oz Natvia

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

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Lemon, strawberry & peach muffins Recipe by Nourish The Day @nourishtheday

10 minutes

20 minutes

9 muffins

Ingredients

Method

• 1 cup/3.1oz/90g rolled oats

1 Preheat oven to 180°C.

• 1 cup/3.1oz/90g wholemeal spelt flour • 2 tsp baking powder

2 Place oats in a food processor or blender and process until a flour forms.

• 3.3oz/100ml melted coconut oil or rice bran/macadamia oil

3 Tip oats into a large mixing bowl. Add Natvia, baking powder and spelt flour and mix well.

• ½ cup/3.1oz/90g Natvia Baking Pack

4 Add melted coconut oil, yoghurt, eggs and lemon zest and stir until just combined.

• Zest of 1 lemon, grated • 2 eggs • ½ cup/4.4oz/125g Greek yoghurt or soy yoghurt • ½ cup/2.6oz/75g strawberries, chopped • ½ cup/1.7oz/50g peaches, chopped (tinned or fresh)

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5 Stir in peach and strawberries until just mixed through. 6 Line a ⅓ cup capacity muffin tin with 9 muffin cases, divide muffin mix between cases. 7 Decorate with extra fruit if desired. 8 Bake for 15-20 minutes or until done. Then allow to cool slightly.

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

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simple chia jam Recipe by The Fit Foodie @thefitfoodieblog 2 hours

1 serves

Ingredients

Method

• 1 cup/150g/5.2oz mixed berries

1 Add fruit to a bowl and mash with a fork.

• ¼ cup/60ml/2oz water

2  Add water, Natvia and chia seeds, then mix again.

• 1 tbsp/14g/0.5oz Natvia

3 Allow to thicken for a minimum of two hours.

• 2 tbsp/20g/0.7oz chia seeds

4 Stir again, then store in a glass jar in the fridge for 1 week.

Tips: If you prefer a smooth jam, throw all the ingredients into a blender and blitz until smooth, then follow step 3. Use any berries you like for your favourite spread – raspberry jam is my favourite!

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

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Raspberry Coconut Quinoa Porridge Recipe by Healthy Eating Jo @healthyeating_jo 10 minutes

10 minutes

2 serves

Ingredients

Method

• ½ cup/4.2oz/125ml Raw C coconut water

1 In a saucepan add the milk, coconut water, spices and Norbu/Natvia and stir until boiling.

• 1 cup/8.4oz/250ml almond milk, unsweetened vanilla

2  Add the quinoa flakes, half the shredded coconut and stir for a couple of minutes until liquid is absorbed.

• ½ tsp cinnamon

3 Pour into a bowl and stir through LSA.

• ½ tsp nutmeg

4  Top with remaining coconut, pepitas, raspberries and more milk if required.

• 2 tsp/0.2oz/7g Norbu/Natvia • ½ cup/1.7oz/50g quinoa flakes

5 Drizzle with rice malt syrup.

• 2 tbsp/0.5oz/14g shredded coconut • 1 tsp LSA • ½ cup/2.6oz75g raspberries • 1 tsp rice malt syrup • Pepitas

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

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mAPLE CREAM CHEESE French Toast Recipe by Vonnix vonnix.com 15 minutes

15 minutes

1 serves

Ingredients

Method

For the french toast:

1 Preheat oven to 160°C. Grease a ramiken or small baking dish with coconut oil.

• 2 slices of bread • ¼/63ml/2.13oz cup egg whites • ¼ cup/63ml/2.13oz almond milk, unsweetened • ¼ tsp/1g/0.04oz maple extract • 1 tbsp/14g/0.49oz Natvia • ¼ cup/38g/1.34oz fresh blueberries For the filling: • 2 tbsp/40g/1.41oz Greek yogurt • 1 light Laughing Cow cheese wedge • 1 tbsp/7g/0.25oz coconut flour

2  In a shallow plate, whisk together almond milk, egg whites, Natvia and maple extract - set aside. 3  Mix together all ingredients for the filling until well-combined. 4  Spread a liberal amount of filling over one side of each slice of bread and cut into 6 rectangular pieces. 5  Place bread pieces into egg mixture (filling side up) and let soak for 5 minutes. Layer bread into ramiken and wedge blueberries between bread. 6  Bake for around 15 minutes, or until the egg is cooked through. Drizzle with maple syrup and serve immediately.

• 1 tsp/3g/0.11oz Natvia • ¼ tsp/1g/0.04oz maple extract

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

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OATS IN A JAR WITH CARAMELISED APPLE Recipe by Karmen Miss KJ6 @missk_j6

10 minutes

15 minutes

overnight

1 serves

Ingredients

Method

For the overnight oats:

1 Mix all the overnight oats ingredients in a jar and set aside.

• ½ cup/45g/1.5oz rolled oats • ¼ cup/60ml/2oz almond milk unsweetened, or coconut milk • ¼ cup/60g/2.1oz Greek yogurt • 2-3 tsp Natvia • 1 tsp chia seeds

2  Place the caramelised apple ingredients in a small pan and bring to the boil. Then let it simmer for 10-15 minutes, or until the liquid has reduced by half. 3 Allow to cool then add to the overnight oats. 4 Refrigerate overnight. 5 Serve with a sprinke of flaked coconut on top.

For the caramelised apple topping: • ½ apple, peeled and roughly chopped) • 1-2 tsp Natvia • ¼ tsp cinnamon • 1 tbsp28g/1oz maple syrup, sugar free • ¼ tsp salt • ⅓ cup/80ml/2.7oz water

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

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Coconut Banana Smoothie Bowl with Homemade Granola & fresh Berries 10 minutes

25 minutes

1 smoothie bowl + 10 cups of granola serves

Ingredients

Method

For the granola:

To make the granola:

• 8 cups/720g/9.3oz raw whole oats • ¼ cup/30g/1oz slivered almonds

Recipes by Skinny Life 1 P  reheat the oven to 180°C (350°F). skinnylife.com.au

Line 2 baking trays with parchment.

2  In a large bowl add all of the dry ingredients and • ¼ cup/30g/1oz walnuts, roughly chopped mix well. Mix the Natvia, apple puree, water and • ¼ cup/ 30g/1oz hazelnuts, roughly chopped vanilla together and stir through the dry mixture. • ¼ cup/ 30g/1oz pecans, roughly chopped 3  Pour the mixture into the baking trays and spread • 4 tbsp/36g/1.2oz sesame seeds • 4 tbsp/20g/0.7oz pepitas • 4 tbsp20g/0.7oz sunflower seeds • ⅓ cup/60g/2.1oz Natvia

evenly. Bake for 40-50 minutes, stirring every 20-30 minutes until lightly golden brown all over.

4  Once cooked allow to cool before storing. Store in an airtight container for up to 4 weeks.

• 1 cup/250g/8.8oz 100% apple puree

To make the smoothie bowl:

• 1 tbsp vanilla extract

1 Blend all ingredients in a blender on high until smooth.

• 1 tsp cinnamon

2 Pour the smoothie into a bowl. Top with the granola, berries, and chocolate.

• Pinch of salt • 1 cup/250ml/8.4oz water For the coconut banana smoothie bowl: • 1 cup/250ml/8.4oz light coconut milk • ½ cup//250ml/8.4oz light almond milk, unsweetened • ½ tsp vanilla extract • 1 tsp Natvia • 2 medium frozen bananas To serve: • ½ cup/75g/2.6oz fresh blueberries • 1 square sugar free dark chocolate, chopped

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

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CHOC CHIP PROTEIN Pancakes Recipe by Healthy Eating Jo @healthyeating_jo 10 minutes

15 minutes

2 serves

Ingredients

Method

• ⅓ cup/30g/1oz oats

1 Blend all ingredients in a blender.

• 1 scoop choc or cacao protein powder

2  Heat your pan and grease with a little bit of coconut oil or oil of choice. Once your pan is hot, turn heat to low and drop the batter by spoonfuls onto your pan.

• ½ tsp baking powder • 1 tbsp/7g/0.2oz coconut flour  • 1 tbsp/0.7g/0.2oz Du Chocolat • 2 tsp Natvia • Pinch of salt • 1 tbsp/20g/0.7oz plain yoghurt • 1 egg • ⅓ cup 80ml/2.7oz chocolate almond milk

3  Drop a couple of sugar free chocolate chips in each pancake as they cook. 4  Flip when the bubbles have popped and the top appears dry. About 1 to 2 minutes on each side. 5 To make the chocolate sauce, melt the Mayversfood Peanut Cacao spread until it's a gooey like consistency. 6 Top pancakes with warmed strawberries and raspberries a sprinkle of Natvia, and drizzle over the chocolate sauce.

To serve: • Sugar free dark chococlate chips • Raspberries and strawberries or fruit of choice • 1 tbsp/20g/0.7oz Mayversfood Peanut Cacao spread

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

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Caramel Granola bars Recipe by La Gallette lagallette.com

15 minutes

1 hour

12-16 bars

Ingredients

Method

• 1 ½ cup/135g/4.7oz rolled oats, gluten free

1 Line a square baking tin with greaseproof paper. Set aside.

• 1 cup/110g/3.8oz dates, soaked in hot water and drained

2 Place the dates, almond butter, brown rice syrup and Norbu/Natvia in a food processor and process until smooth. Transfer the mixture to a bowl.

• ⅔  cup/80g/2.8oz raw almonds, roughly chopped • ⅓ cup/30g/1oz raisins

3 Add the remaining ingredients to the bowl and mix until evenly combined.

• ⅓  cup/30g/1oz banana chips, roughly chopped

4 Press the mixture in the prepared tin and refrigerate for 1 hour or until firm.

• ⅓  cup/80g/2.8oz smooth almond butter

5 Remove bars from the pan and portion. Store in an airtight container in the fridge.

• 3 tbsp/84g/3oz brown rice syrup • 3 tbsp/42g/1.4oz Norbu/Natvia

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Tips: Replace the raw almonds, raisins and banana chips with any other additional added fruit or nut of your choice.

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

31


Autumn Apple & Buckwheat Porridge Recipe by Nourish The Day @nourishtheday

15 minutes

20 minutes

4 serves

Ingredients

Method

• 1 cup/ 90g/3.1oz buckwheat groats

1 Place buckwheat in a bowl or saucepan and cover with plenty of water. Leave to soak for at least 15 minutes. Drain and rinse well.

• 2 cups/ 500ml/1 lb water, plus extra to soak

2  Place soaked buckwheat in a saucepan with the 2 cups water, milk, flax, sunflower seed and apple. Bring to a boil over high heat then turn down to a simmer.

• 1 cup/250ml/8.8oz milk • 2 apple, cored and chopped (skin left on is fine)

3  Simmer the mix for around 15 minutes until the buckwheat is tender and most of the liquid has been absorbed, add more water or milk if it is getting too dry. Turn off heat.

• 1-2 tsp cinnamon • ½-1 tsp mixed spice • 2 tbsp/20g/0.7oz flax seed • ⅓ cup/30g/1oz ground sunflower seed* • 3 tbsp/42g/1.5oz Natvia • 2 tsp molasses (optional) • 2 tbsp/40g/1.4oz tahini For the blueberry compote: • 1 cup frozen blueberries

4  Stir through the tahini, stevia and molasses and add the mixed spice and cinnamon to taste. 5  Either eat straight away or place in an airtight container and store in the fridge, reheat with extra milk when needed. 6  Serve with blueberry compote, a swirl of tahini and some extra seeds or walnuts for crunch.

• 1 tbsp Natvia or to taste

For the blueberry compote:

• ¼ tsp vanilla extract

1  Place the blueberries in a saucepan or microwave safe bowl and heat gently until warmed and starting to get juicy. Add Natvia and vanilla. Serve.

To serve: • Extra tahini • Walnuts or seeds of choice

GF

Tips: *You won't be able to find ground sunflower seed

in the shops, to make your own simply place the sunflower seeds in a blender or food processor and process until it forms a meal. Alternatively you could use LSA or almond meal if you can eat nuts.

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

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CHOC Hazelnut Pancakes Recipe by Healthy Eating Jo @healthyeating_jo 10 minutes

15 minutes

1 serves

Ingredients

Method

• ½ cup/1.5oz/45g oats

1  Blitz all ingredients in a blender.

• 1 scoop choc or cacao protein powder

2  Heat your pan and grease with oil of choice. Once your pan is hot, turn heat to low and drop spoonfuls of batter onto your pan.

• ½ tsp baking powder • 1 tbsp/0.2oz/7g coconut flour • 2 tbsp/0.5oz/14g cacao or cocoa powder • 1 tbsp/0.5oz/14g Natvia • Pinch of salt • 2 tbsp/1.4oz/40g plain yoghurt • 1 egg white

3  Flip when the bubbles have popped and the top appears dry. About 1 to 2 minutes on each side. To make the hazelnut sauce: 1  Mix Mayversfood Hazelnut & Cacao Spread with boiling waterand 2 Drizzle pancakes with the hazelnut sauce with some fresh raspberries and crushed hazelnuts.

• ½ cup/4.2oz/125ml almond milk For the hazelnut sauce: • Mayversfood Hazelnut & Cacao Spread

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

35


COCONUT & RASPBERRY muffins Recipe by Health Made Me @health.made.me

10 minutes

20 minutes

9 muffins

Ingredients

Method

• 2½ cups/8oz/225g almond meal

1 Preheat oven to 170°C.

• ¾ cup/2.6oz/75g shredded coconut • ½ cup/2.1oz/60g slivered almonds

2  Combine dry ingredients in one bowl and wet in another (wisking as you add the eggs).

• 2 tsp baking pwoder

3 Combine all inredients together & mix into a batter.

• ½ cup/3.1oz/90g coconut oil

4 If it's too wet add a bit more almond meal.

• ⅓ cup/2.4oz/70g coconut cream

5 Place a few raspberries into the muffin tins and then fill with mixture.

• 4 organic eggs • 1 tsp vanilla bean powder • 3 tbsp/1.4oz/42g Natvia

6 Top with some raspberries. 7 Bake for about 15-20 minutes

• 1-2 tbsp/0.8-1.6oz/25-50g rice malt syrup • Fresh or frozen Raspberries.

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

37


Acai berry bowl Recipe by La Gallette lagallette.com

5 minutes

2 serves

Ingredients

Method

• 2 fresh bananas • 2 cups/300g/10.5oz/frozen mixed berries • 4 tsp acai powder • 2 tbsp/28g/1oz Norbu/Natvia • 1 cup/250ml/8.4oz coconut water • 1 cup/250ml/8.4oz coconut milk • Toppings of your choice

1 Combine all ingredients in a blender until smooth. You may need to add more or less coconut water to achieve desired consistency.

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2 Pour the smoothie amongst 2 bowls and top with your choice of fruit, seeds, nuts or granola.

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

39


Matcha Cranberry Granola Recipe by Andre spotthefood. blogspot.hk 10 minutes

30-35 minutes

4-6 serves

Ingredients

Method

• 2  cups/6.3oz/180g old fashion rolled oats

1 Preheat oven to 180°C. Line a baking sheet with aluminium foil, set aside.

• 1 cup/3.8oz/110g chopped walnuts

2  In a large mixing bowl, combine rolled oats, walnuts, matcha powder, salt and Natvia.

• 2 tbsp/0.7oz/20g matcha powder • 1 tsp salt • 1 tbsp/0.5oz/14g Natvia • 3 tbsp/2oz/60ml rice bran oil • 4 tbsp/3.8oz/110g honey • 1 cup/3.8oz/110g dried cranberries

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3 Add rice bran oil or any other vegetable oil, honey. Mix well to combine. 4 Spread evenly onto prepared baking sheet and bake for 30-35 minutes. Toss occasionally. 5  Remove from oven and toss in dried cranberries while granola is still warm. Let cool completely and store in airtight container.

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

41


Chocolate Breakfast bowl Recipe by The Fit Foodie @thefitfoodieblog 5 minutes

1 serves

Ingredients

Method

• 1 cup/250g/8.8oz coconut or Greek yoghurt

1 Blend or whisk together the yoghurt, cacao, Norbu/Natvia and vanilla until smooth.

• 1 tbsp/7g/0.2oz raw cacao or unsweetened cocoa powder

2 Pour into a bowl and top with raspberries.

• 1 ½ tsp Norbu/Natvia

3 Garnish with cacao nibs and mint, then lightly dust with additional cacao powder.

• ½ tsp pure vanilla • ½ cup/7g/0.2oz fresh raspberries To garnish: • 1 tbsp/7g/0.2oz cacao nibs • Fresh mint leaves • ½ tbsp extra raw cacao or unsweetened cocoa powder (for dusting)

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

43


Chocolate Peanut Butter Crepes Recipe by Karina Carrel www.cafedelites.com

5 minutes

10 minutes

1 serves

Ingredients

Method

For the chocolate crepes: • ¼ cup/25g/0.9oz spelt flour (or flour of choice) • 1 tbsp/7g 0.3oz unsweetened organic cocoa powder • ½ tsp baking powder • 1 tbsp/14g/0.5oz Natvia • 1 egg white • ⅓ cup/ 80ml/2.7oz + 2 tbsp/40ml/1.3oz unsweetened almond milk • Peanut butter (sugar free)

1 Combine crepe ingredients in a bowl and whisk until batter is smooth and free from lumps. The batter will be thin. 2 Pour 2 tablespoons of batter per crepe onto the centre of the pan while swirling pan to cover the base and create a thin crepe. 3 When golden, flip (I use my fingers to flip them. It’s easier than using a spatula!) Remove when cooked and repeat with remaining batter. 4 While crepes are frying, prepare peanut butter mix and chocolate sauce in a separate bowl. 5 Fill each crepe with filling and fold over. Drizzle with remaining filling and sauce.

For the filling: • 2 tbsp/14g/0.5oz peanut flour mixed to packet instructions: or any melted nut butter of choice • 1 tsp/4g/0.2oz Natvia For the chocolate sauce (optional): • ½ tbsp/4g/0.2oz unsweetened cocoa powder • 1 tsp/4g/0.2oz Natvia • 2 tbsp/ 40ml/1.3oz/warm water

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

45


Banana Bread Baked Oatmeal Recipe by Vonnix vonnix.com 5 minutes

20 minutes

1 serves

Ingredients

Method

• 40g/1.4oz rolled oats

1  Combine all ingredients (except sliced bananas) in a small bowl and set aside to soak for 10 minutes.

• ⅓ cup/80ml/2.6oz unsweetened almond milk • 2 tbsp/1.4oz/40g mashed banana • ½ tsp baking powder • 2 tsp/7g/0.2oz Natvia

2 Preheat oven to 175°C and place mixture in a greased ramekin. 3  Top with sliced bananas and bake for 15-20 minutes, or until golden and set.

• 1 tsp ground cinnamon • ¼ tsp nutmeg • 1 tsp vanilla extract • Sliced bananas, for topping

DF

V

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

47


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