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d e d i c e d e b o T Recipes

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S U O I C I L E D 15 RECIPES

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SWEETERLIFE Club Thanksgiving for the Sweeter Life Thanksgiving is a time for families and friends to get together, give thanks, share a meal and possibly eat a little too much. At the Sweeter Life Club we want to bring you some Thanksgiving Inspiration. Food that taste great, healthier for you and one that your whole family will enjoy! We invite you to discover hundreds of 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 season. We think life is sweeter when its SUGAR - FREE. The Sweeter Life 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. The SweeterLife Club is a place where our community can come together to share stories, learn new amazing health conscious recipes using Natvia and Norbu. You will also have the opportunity to be introduced to our growing universe of inspirational food bloggers. Jump aboard, share a recipe, and tell your friends how to enjoy the Sweeter Life!

The Sweeter Life Club Team

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GLUTEN FREE

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NUT FREE

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Tips on How to Bake with Natvia/Norbu

Our Secret to help your receipt Rise n if the If you need your recipe to rise (eve der), 2-3 pow recipe does not include baking added teaspoons of baking powder can be ing. to your recipe to help rise when bak Light and Fluffy different Because Natvia/Norbu has a slightly t bea to chemistry then Sugar we suggest you Natvia/Norbu slightly longer then the that ure ens to er ord normally would in calls for. pe reci r you as my consistency is as crea

To make it finer: If your recipe requires Natvia/Norbu to be finer, you can use a food processor to refine the granules further.

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 (or almond milk) to a recipe for 12 cupcakes will do. Caramelization Preheat oven in 320°F, pour Natvia/Norbu 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, ed at (eg. Pavlova) Natvia/Norbu can be add es. whit egg the up the start prior to whisking ed add be to Natvia/Norbu does not need me gradually as it doesn’t affect the end volu of the whisked egg whites. Jams & Sauces mix for When making jam, or sauces, use Icing a in a finer texture or blend Natvia/Norbu food processor until desired consistencyis ent achieved. Use a bit of xanthan gum to prev g. llisin ysta recr from the Natvia/Norbu


PUMPKIN PIE I N G R ED I EN TS 15 oz. (426g) Solid pack pumpkin puree or fresh 12 oz. (341g) Milk of choice (I used Almond milk) 2 oz. (56g) Natvia Pinch Salt 0.1oz. (2g) Cinnamon 0.1oz. (2g) Ground Ginger 3 ea Eggs 1 ea Pie Dough (Recipe provided or recipe of choice)

Pie Shell: Preheat oven to 400째F. Spray or lightly grease pie pan with shortening.

slightly golden brown. Remove from oven and allow to cool, and then remove the beans and parchment paper.

Roll out chilled pie shell to 1/8-inch thickness. Place into pie pan and pinch crust.

Filling: While the pie shell is cooling, reduce the oven temperature to 325째F.

Line the pie shell with a square piece of parchment paper that is large enough that it comes out of the pan. Press the paper gently against the pie shell.

Whisk together all ingredients and pour into cooled blind/par baked pie shell. Bake pie for 45 minutes or until the pie is set.

Fill the lined pie with beans until it is completely full.

Allow to completely cool and refrigerate until needed.

Bake for 12-15 minutes until edges are

Serving size: 8

Sweet Tip!

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You can use the same Spelt Pie Dough Recipe from the Apple Pie.

Serve with Whip Cream or Vanilla Ice Cream.

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Preparation time: 20 Cooking time: 1 hour


GINGER COOKIES I N G R ED I EN TS 6 oz. (170g) Butter, room temperature (I used vegan butter) 3oz (90g) Natvia 1 ea. Egg 0.5 oz (20ml) Water 3oz (88g) Molasses 0.15oz (4g) Baking powder 11.8oz (335g) All purpose flour 0.28oz (8g) Ginger 0.17oz (5g) Baking soda 0.10oz (2g) Cinnamon 0.10oz (2g) Cloves or all spice pinch salt

Preheat oven to 350째F and line two sheet pans with sprayed parchment paper. In a stand still mixer with a paddle, cream the butter. Add the Natvia and mix until well combined. Add the egg and mix until well incorporated. Alternate the water and molasses with the dry ingredients. Mix until smooth dough forms. Scoop the dough to desired sizes (I like to use a small ice cream scoop). Place on prepared sheet pans and bake for 5 to 9 minutes until golden brown on top.

Serving size: 15 cookies

Preparation time: 15 Cooking time: 5-9 minutes

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Sweet Tip!

Goes great with coffee after dinner.

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DOUBLE CRUST APPLE PIE I N G R ED I EN TS Spelt Pie Dough 1lb 5oz (600g) White Spelt Flour 0.2oz (4g) Salt 10.50oz (300g) Unsalted butter (cubed and chilled) 9.6oz (280ml) Cold Water Filling 0.6oz (16g) Cinnamon 3oz (90g) Natvia 7 ea. Medium Granny Smith Apple 1.3oz (38g) Bread Flour Egg Wash 1 ea. Eggs 0.5oz (20ml) Water

Pie Dough: Mix the flour, salt, and unsalted butter together until pea size pieces of butter form. Add cold water and mix just until combined. Divide dough into two pieces and wrap in plastic wrap and chill for at least 30 minutes or leave in the fridge until needed. Filling and pie: Preheat oven to 350째F. Spray or lightly grease pie pan with shortening. Mix all filling ingredients and adjust the cinnamon and Natvia to taste. Whisk together all ingredients of egg wash. Roll out each piece of pie dough to 1/8 of an inch thick. Place one piece into pie shell leaving some dough over hanging on all sides. Place apple filling into center of pie shell

Preparation time: 30 Cooking time: 1 hour

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leaving some space around the top edges and egg wash the top edges of bottom pie shell. Take other piece of rolled out pie dough and flour lightly. Fold into quarters and cut two slits into each side of the top of the triangle piece of dough. Do not connect the slits though. Unfold the quartered piece of pie dough and place onto the filled pie. Pinch overhanging sides together and trim and pinch pie sides. Egg wash the top of the pie and sprinkle with Natvia and Cinnamon if desired. Place into oven for 45-50 minutes until golden brown on top and bubbling. If using a clear pie pan you can check the bottom of the pie and make sure it is golden brown. Allow to cool. Pie can be refrigerated for up to 3 days.

Sweet Tip! Serve with Vanilla Ice Cream or Whip Cream.

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HOMEMADE SOFT ROLLS I N G R ED I EN TS 6 oz. (170g) Warm Water 0.5oz (12g) Active Dry Yeast 6 oz. (170g) Milk (I used Almond Milk) 2 ea Eggs 0.5oz (15g) Natvia 1lb. 12.2oz (800g) Bread flour 0.3oz (8g) Salt 6 oz. (170g) Butter, Cubed (I used Vegan butter)

Dissolve yeast in warm water. Place the milk and eggs in a mixing bowl with a dough hook attached. Place the dry ingredients and butter on top of the milk and eggs, and then add the dissolved active dry yeast. Mix all ingredients for 8-10 minutes until fully combined. This is a soft dough and will be slightly sticky, but if it is too sticky and will not easily come away from the bowl, add extra flour. Once fully combined, place into a lightly oiled bowl, spray the top of the dough, and cover with plastic wrap. Allow to double in size, which can take up to two hours.

Serving size: 24 rolls

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(Dough can also be placed in the refrigerator overnight). Once the dough has doubled, remove it from the bowl and place onto a lightly floured surface. Divide into 24 pieces and slightly roll/round dough. Preheat oven to 350°F. Spray pans and place each roll into pan about Ÿ inch apart from each other. Allow to proof again until the rolls are touching and has almost doubled. Bake for 15-20 minutes until golden brown on top and slightly golden on the bottom of the rolls. Serve warm or slightly warm and with butter.

Preparation time: 20 Cooking time: 2-3 hours

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FLOURLESS CHOCOLATE CAKE WITH CRANBERRY COMPOTE I N G R ED I EN TS 12 oz. (340g) Butter (vegan butter can be used) 12 oz. (340g) 55% chocolate or sugarless chocolate 2.3 oz. (65g) Natvia 0.25oz (7g) Vanilla Pinch Salt 6 ea. Eggs 0.10 oz. (3g) Baking powder 12 oz. (340g) Cranberry compote or jelly of choice

Preheat oven to 350°F. Spray and line a 9 inch cake pan with parchment paper. I recommend cutting out a round piece for the bottom and a strip for the sides. Spray parchment paper. Melt the butter in a pot. Remove from heat and add chocolate. Stir until melted Whip the rest of the ingredients in a mixing bowl to mix well. Add warm butter chocolate mixture to whipped mixture. Pour into prepared cake pan and bake for 40-45 minutes or until it is set much like a cheesecake. Remove from pan after cooling for 20 minutes and place onto a plate or serving dish over night. Allow to cool completely and store in the refrigerator overnight. Decorate by spooning the cranberry compote or jam and spread evenly over the cake. I also made the whipped cream recipe and added 10g of cocoa powder with the Natvia when making the whipped cream. You can serve on the side or pipe on the cake.

Sweet Tip! You can substitute the Cranberry Compote with any sugarless jam or jelly.

Serving size: 12 slices – 9 inch cake

Preparation time: 20 Cooking time: 1 hour and overnight

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CHERRY COFFEE CAKE ING RED IENTS Crumb Topping: 0.5 oz. (14g) Natvia 4 oz. (113g) Butter (Cold) 4 oz. (113g) All purpose flour Cake: 12 oz. (340g) Butter, Room temperature 4.7 oz. (135g) Natvia

2 ea. Eggs 12 oz. (340g) Yogurt 0.2 oz. (6g) Vanilla Extract 1 lb. (450g) All Purpose flour Pinch Cinnamon 0.2 oz. (5g) Baking soda 0.1 oz. (4g) Baking powder Pinch Salt 15 oz. (425g) Cherry Jam or Jelly, Sugarless

Crumb topping: Paddle all of the crumb ingredients together until it forms clumps. Set aside. Cake: Preheat oven to 325°F. Spray a 13x9’’ pan and then line with parchment paper and spray again. In a stand still mixer fitted with a paddle, cream the butter and sugar. Add the eggs slowly and mix until incorporated. Add the yogurt and vanilla, mix until just blended. Add the dry ingredients slowly and mix until fully incorporated. Pour mixture into prepared pan and spread out evenly. Spread the cherry jam over the cake mixture and spread evenly. Sprinkle all of the crumb topping over the cake. Bake in the oven for 45-50 minutes or until it is set and tester comes clean. Allow to cool and cut into 16 pieces. Serve room temperature. Can be stored in the refrigerator for up to four days.

Sweet Tip!

Serving size: 16

Preparation time: 25 Cooking time: 45-50

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Can replace the jam with any flavor you like. If you want to make this recipe dairy free replace the butter with a vegan option, and the yogurt with a dairy free yogurt.

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ROAST PUMPKIN, FETA, & PINE I N G R ED I EN TS 6oz (150g) Butternut Pumpkin, peeled and cut into 2 cm cubes 3 ea Cloves of garlic, left whole Oil spray Salt and Pepper 0.3oz (10ml) Balsamic Vinegar 0.3oz (10ml) Olive oil 0.10oz (3g) Natvia ¼ Small red onion, thinly sliced 4oz (100g) Spinach ¼ Avocado 1 oz. (30g) Feta 0.75 oz. (25g) Pine Nuts

Preheat oven to 200°C/400°F. Place pumpkin and garlic on a baking paper lined oven tray. Spray with oil and season with salt & pepper and roast for 25-30 minutes. Remove from oven and cool to room temperature. Meanwhile, whisk together vinegar, oil and Natvia and add onion and set aside whilst pumpkin cooks. Toss spinach leaves with dressing; top with pumpkin, avocado, feta and pinenuts

Serving size: 2

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Preparation time: 15 Cooking time: 25-35

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CINNAMON SWIRL SPELT BREAD ING R ED IENTS Bread 10.5oz (310ml) Warm Water 1 ea. Envelope of yeast 13.1oz (373g) Whole meal flour 9.6oz (273g) Whole meal spelt flour 0.1oz (4g) Salt 1 oz. (28g) Natvia 1.5oz (42g) Coconut oil, melted 1 ea. Egg

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

Serving size: 1 loaf (18 slices)

Preparation time: 20 Cooking time: 2-3 hours

Egg wash 1 ea. Egg Beaten 0.2oz (5ml) Water Filling 1.5oz (42g) Natvia 0.5oz (16g) Ground Cinnamon 1.4oz (40g) Unsweetened Apple sauce 1.3oz (37g) Dried Cranberries 1.6oz (45g) Sultanas

minute. Using a rolling pin, roll dough out to a long rectangle (around 10” x 20”). Smear surface of dough with applesauce, then sprinkle over cinnamon mixture and dried fruit. 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. 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. 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! 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. Allow bread to cool completely on a wire rack before slicing, or for at least 30 minutes if you can’t resist .

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www.vonnix.com

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Recipe by

Vonnix


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CRANBERRY COMPOTE I N G R ED I EN TS 0.5oz (16g) Cinnamon, ground 16 oz. (455g) Cranberry (fresh or frozen) 1 ea Orange, zested 1.5-2oz (42g-56g) Norbu 2 oz. (56g) Water

Combine all ingredients together in a medium sauce pan/pot. Cook over medium-low heat, stirring often to make sure the cranberries do not stick and burn. Cook until it begins to thicken and there are some pieces of cranberries left. This takes 15-20 minutes depending on stovetop’s temperature. Adjust the amount of Norbu throughout cooking to adjust sweetness. Allow to cool and spoon into a serving dish. Can be refrigerated for up to a week.

Preparation time: 5 Cooking time: 15-20

Serving size: 4

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PECAN PIE I N G R ED I EN TS 3 oz. (45g) Norbu 1 lb. (454g) Honey 0.25 oz. (7g) Vanilla Pinch Salt 8 ea. Eggs 15 oz. (426g) Pecans 1 ea. Spelt Flour Pie Dough

Pie Shell: Preheat oven to 400째F. Spray or lightly grease pie pan with shortening. Roll out chilled pie shell to 1/8-inch thickness. Place into pie pan and pinch crust. Line the pie shell with a square piece of parchment paper that is large enough that it comes out of the pan. Press the paper gently against the pie shell. Fill the lined pie with beans until it is completely full. Bake for 12-15 minutes until edges are slightly golden brown. Remove from oven and allow to cool, and then remove the beans and parchment paper. Filling: Reduce oven temperature to 350째F and place the pecans in the pie shell. Whisk all the other ingredients together and pour into pie shell. Bake for 30-35 minutes until completely set. It will not jiggle and it will be boiling on the sides or top. Allow to cool completely and store in the refrigerator for up to three days. Serve with whipped cream or vanilla ice cream.

Serving size: 8-12

Sweet Tip!

Preparation time: 20 Cooking time: 45-55

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You can use the Spelt Flour Pie Dough from the Apple Pie recipe.

ngland E ia r a M Recipe by


ROASTED ACORN SQUASH I N G R ED I EN TS 0.5oz (16g) Nutmeg 0.7oz (21g) Norbu To taste Sea Salt To taste Pepper 1 ea Large Acorn Squash 2oz (56g) Olive Oil

Preheat oven to 425°F. Line a sheet pan with tin foil and spray with pan spray or brush with olive oil. Cut the ends of acorn squash off. Cut the acorn squash cut in half vertically. Scoop out the seeds and cut each half in Ÿ inch slices horizontally. Sprinkle the pieces with olive oil and then the nutmeg, Norbu, sea salt, and pepper. Adjust each ingredient amount to taste. Bake in oven for 20 minutes until the acorn squash is slightly browned and soft. Serve warm.

Preparation time: 10 Cooking time: 20

Serving size: 4

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SWEET POTATO APPLE BETTY I N G R ED I EN TS 2 ea. Sweet Potatos, peeled and cubed 6 oz. (170g) Butter, Melted 3 oz. (85g) Bread, cubed 2 ea. Apples, peeled and cubed 3.2 oz. (90g) Norbu 3 oz. (85g) Apple Cider 1 oz. (28g) Lemon Juice 1 oz. (28g) Golden Raisins 0.1 oz. (3g) Vanilla Extract Pinch Salt Pinch Cinnamon

Preheat oven to 400째F. Mix 2 oz. of the butter with the sweet potatos and bake on a sheet pan for 20 minutes, until slightly tender. Mix 2 oz. of butter with the bread and bake in casserole dish for 10 minutes. Add the apples and bake for another 5 minutes. Reduce oven to 350째F. Place all ingredients together including the sweet potatos, apples, remaining butter, and bread into a large bowl and toss. Place back into casserole dish. Bake for 30-35 minutes until hot throughout and the apples and sweet potatos are tender. While baking stir every 10 minutes. Serve dish warm. This dish can be prepared ahead of time and be refrigerated for up to two days before baking.

Serving size: 6

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Preparation time: 20 Cooking time: 1 hour

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CLASSIC BANANA BREAD I N G R ED I EN TS 4 oz. (155g) almond meal 6.6 oz. (188g) wholemeal spelt flour 3.2 oz (90g) gluten free rolled oats 0.1 oz. (1g) cinnamon 14g (0.5 oz.) baking powder 6 oz. (180ml) almond milk 3 ea. ripe bananas 1 ea. flax egg (0.3 oz flaxseed meal +2 oz. water) (8g + 60ml) 2.1 oz. (60g) coconut oil, melted 3.2 oz (90g) Norbu natural sweetener

Preheat oven to 180C. Lightly grease a loaf tin and line the sides with greaseproof paper, set aside. Mash the bananas in a large bowl. Add all the remaining ingredients, stirring with a wooden spoon until smooth. Pour the mixture into the prepared tin and bake for 60-75 minutes or until lightly golden. Cool completely before cutting into slices.

Serving size: 1 large loaf

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Preparation time: 15 Cooking time: 75

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WHIPPED CREAM I N G R ED I EN TS 8 oz. (250ml) Heavy Cream 0.5oz-1oz (14-28g) Natvia

Combine the heavy cream and Natvia in a large bowl or mixer. Beat on a high speed with a whisk until stiff. Place in a bowl or pipe onto your dessert. Reserve in fridge for later. It will keep for 2-3 hours in a bowl and if piped on a dessert for even longer.

Serving size: 4

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Sweet Tip!

Preparation time: 10

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Goes great with any of your Thanksgiving pies and desserts!


OLD FASHIONED ICE CREAM I N G R ED I EN TS 20.3oz (600ml) Heavy Cream 4 ea Egg Yolks 0.2oz (5ml) Vanilla extract 42g (1.5oz) Natvia

Pour cream into large pan and gently heat on low. Add egg yolks one at a time and whisk through. Add vanilla extract. Add Natvia and 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 before serving. Preparation time: 5 Cooking time: 30

Serving size: 12

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Goes great with any of your Thanksgiving pies and desserts!


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