Sweeter Life Club & Natvia - Top FB Weekly Recipes 24 APR 2015

24.APR.15 S U E NO

02

Find your Facebook favourites.

Weekly top recipes as voted by you!

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If you’re hunting around online for the best and tastiest sugar free goodies, Natvia’s Facebook Page takes the cake.

Hundreds of ridiculously mouthwatering recipes have popped up on the page and all those likes and comments and shares tell us you love them as much as we do!

That’s why each week we are compiling the top Facebook picks, as voted by you. It’s your one stop, sweet shop!

Enjoy!

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RECIPE INSTRUCTION KEY PREPARATION TIME

COOKING TIME

BAKING TIME

CHILLING TIME

SERVES

Recipe by Natvia natvia.com.au

#5

Natviella 10 minutes

Ingredients • 100g hazelnuts, raw or dry roasted • 100g of chickpeas (keep the liquid) • 80-100g Natvia • 15g skim milk powder • 20g pure cocoa • 1 tsp vanilla essence • 100ml liquid from canned chickpeas*

1 jar

Method 1 Process hazelnuts until like almond meal or med-fine grind coffee.

2 Transfer to a bowl and combine with all remaining ingredients except the liquid.

3 Put back in food processor and process whilst gradually adding liquid until desired consistency is reached. If you make it too runny, add a bit more cocoa and skim milk powder, or just cocoa for a richer, more chocolatey taste. If mix is too dry, add more liquid from tin or extra milk/non-dairy alternative.

Notes: You can use milk instead of the chickpeas liquid* Optional ingredient: 1 teaspoon lecithin powder: to improve blending making it smoother/creamier Keeps in the fridge for at least 2 weeks.

Recipe by Maria England

#4

Ginger Cookies 15 minutes

Ingredients • 170g butter, room temperature • 90g Natvia • 1 egg • 20ml water • 88g molasses • 4g baking powder • 335g all purpose flour • 8g ginger • 5g baking soda • 2g cinnamon • 2g cloves or all spice • pinch salt

9 minutes

15 cupcakes

Method 1 Preheat oven to 350°F and line two sheet pans with sprayed parchment paper.

2 In a stand still mixer with a paddle, cream the butter.

Add the Natvia and mix until well combined.

3 Add the egg and mix until well incorporated.

4 Alternate the water and molasses with the dry ingredients. Mix until smooth dough forms.

5 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.

Recipe by Vonnix vonnix.com

#3

Strawberry Cherry Almond Buckle

Ingredients • 1 ¼ cups wholemeal flour • ¾ cup Natvia • ½ cup almond meal • 2 tsp baking powder • ¼ tsp salt

15 minutes

40 minutes

10 serves

Method 1 P reheat oven to 175°C. Ensure you have a clean 8 x 10 baking pan ready but don’t line it!

2 In a medium bowl, whisk together wholemeal flour, Natvia, almond meal, baking powder, salt and ground cinnamon.

• ¼ tsp ground cinnamon

3 Pour in milk and whisk until just combined into a pancake-like batter - set side.

• 1 ¼ cups unsweetened almond milk

4 Add coconut oil into baking pan.

• 5 tbsp coconut oil, melted

5 Pour batter into the coconut oil but do not stir.

Just allow the batter to spread across the baking pan - I used the back of a spoon to gently push some of the batter into the corners. Don't worry if it looks a little strange,

• 1 cup fresh strawberries, quartered • 1 cup fresh cherries, pitted

6 Sprinkle fresh fruit evenly over the batter.

7 B ake for 40 minutes (on the middle oven rack) until a toothpick inserted comes out clean. If the top is browning too quickly, cover loosely with a sheet of aluminium foil.

8 Remove buckle from oven and allow to cool for half an hour.

9 Slice and serve in its warm, gooey and delicious state. This will keep in an airtight container in the fridge for a week.

Recipe by La Gallette lagallette.com

#2

Lemon Drop Cupcakes

Ingredients

15 minutes

30 minutes

12 cupcakes

Method

For the cupcakes:

For the cupcakes:

• 2 cups almond meal

1 P reheat the oven to 180°C. Line a 12-hole muffin tin with liners. Set aside.

• 1 cup coconut flour • ½ tsp baking soda • 2 large eggs • ½ cup Natvia • 5 tbsp almond milk (or any other plant-based milk) • 4 tbsp natural Greek yogurt • 4 tbsp melted coconut oil (or any other neutral-tasting oil)

2 Combine all ingredients in a large bowl until smooth.

3 Spoon the batter into the prepared tin and bake for 30 minutes or until lightly golden.

4 Cool completely before icing.

For the frosting: 1 In a bowl, whisk the egg whites until soft peaks form.

2 Whisk in 1 tablespoon of Natvia, whisking for about 30 seconds in between each addition.

• Zest of 1 lemon

3 Pipe the meringue frosting on each cupcake.

For the frosting:

4 Using a blow torch, lightly caramelise each cupcake before serving.

• 3 large egg whites • 80g Natvia

Recipe by Fit Foodie the-fit-foodie.com

#1

Cacao, Cherry & Maca-Tahini Cups

Ingredients For the chocolate: • 4 tbsp raw cacao • 1 tbsp rice malt syrup (to taste) • 4 tbsp organic coconut oil For the filling: • 4 tbsp tahini • ½ tbsp Natvia • 1 tsp rice malt syrup • 3 tsp maca powder • Splash almond milk (or milk of choice) • Pinch salt • 6 fresh cherries

10 minutes

20 minutes

6 cups

Method 1 Melt the coconut oil, then stir in cacao and rice syrup until well combined.

2 In 6 silicone cupcake moulds, add two tablespoons of the chocolate and freeze for 2 minutes, then quickly remove when the mixture has thickened, tilt each mould and then rotate one full circle so that the chocolate licks up the side of the silicone.

3 Return to freezer for another 8 minutes until solid.

4 Meanwhile add tahini, stevia, maca and salt to a bowl. Combine thoroughly with a fork, then using a teaspoon, divide mixture amongst the 6 cups.

5 C ut the 6 cherries in half, removing the pip. Flatten each half slightly, then place on top of the tahini mix (two cherry halves per cup).

6 Finally, divide remaining chocolate mix between the 6 cups and return to the freezer for 10 minutes before devouring with gusto.

Notes: If cherries aren't in season you can substitute with frozen, or use a couple of squashed juicy raspberries.

Make these child-friendly by using mini silicone cups, omitting the maca, and substituting the tahini with peanut butter.

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