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Weekly top recipes as voted by you!

24.APR.15

02ISSUE NO.

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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!

Get social + share your creations

RECIPE INSTRUCTION KEYCOOKING TIME

SERVESPREPARATION TIME

BAKING TIME

CHILLING TIME

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.

• 100ghazelnuts,rawordryroasted

• 100gofchickpeas(keeptheliquid)

• 80-100gNatvia

• 15gskimmilkpowder

• 20gpurecocoa

• 1tspvanillaessence

• 100mlliquidfromcannedchickpeas*

1jar

10 minutes

Ingredients Method

Recipe by Natvia natvia.com.au

Natviella#5

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.

Notes:

1 Preheatovento350°Fandlinetwosheetpans 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 Scoopthedoughtodesiredsizes(Iliketouseasmallicecreamscoop).Placeonpreparedsheetpansandbakefor5to9minutesuntilgoldenbrownontop.

• 170gbutter,roomtemperature

• 90gNatvia• 1egg

• 20mlwater

• 88gmolasses

• 4g baking powder

• 335gallpurposeflour

• 8gginger

• 5gbakingsoda

• 2gcinnamon

• 2gclovesorallspice

• pinch salt

15 cupcakes

9minutes

15minutes

Ingredients Method

Recipe by Maria England

Ginger Cookies#4

1 Preheatovento175°C.Ensureyouhaveaclean 8x10bakingpanreadybutdon’tlineit!

2 In a medium bowl, whisk together wholemeal flour,Natvia,almondmeal,bakingpowder,saltand ground cinnamon.

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

4 Add coconut oil into baking pan.

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,

6 Sprinkle fresh fruit evenly over the batter.

7 Bakefor40minutes(onthemiddleovenrack)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.

• 1¼cupswholemealflour

• ¾cupNatvia • ½cupalmondmeal

• 2tspbakingpowder

• ¼tspsalt

• ¼tspgroundcinnamon

• 1¼cupsunsweetenedalmondmilk

• 5tbspcoconutoil,melted

• 1cupfreshstrawberries,quartered

• 1cupfreshcherries,pitted

Ingredients Method

Recipe by Vonnix vonnix.com

Strawberry Cherry Almond Buckle 10

serves40

minutes15

minutes

#3

For the cupcakes:

1 Preheattheovento180°C.Linea12-holemuffintin with liners. Set aside.

2 Combineallingredientsinalargebowluntilsmooth.

3 Spoon the batter into the prepared tin and bake for 30minutesoruntillightlygolden.

4 Coolcompletelybeforeicing.

For the frosting:

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

2 Whiskin1tablespoonofNatvia, whisking for about 30secondsinbetweeneachaddition.

3 Pipe the meringue frosting on each cupcake.

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

For the cupcakes:

• 2cupsalmondmeal

• 1cupcoconutflour

• ½tspbakingsoda

• 2largeeggs

• ½cupNatvia • 5tbspalmondmilk (oranyotherplant-basedmilk)

• 4tbspnaturalGreekyogurt

• 4tbspmeltedcoconutoil(oranyotherneutral-tastingoil)

• Zestof1lemon

For the frosting:

• 3largeeggwhites

• 80gNatvia

12 cupcakes

30 minutes

15 minutes

Ingredients Method

Recipe by La Gallette lagallette.com

Lemon Drop Cupcakes

#2

For the cupcakes:

1 Preheattheovento180°C.Linea12-holemuffintin with liners. Set aside.

2 Combineallingredientsinalargebowluntilsmooth.

3 Spoon the batter into the prepared tin and bake for 30minutesoruntillightlygolden.

4 Coolcompletelybeforeicing.

For the frosting:

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

2 Whiskin1tablespoonofNatvia, whisking for about 30secondsinbetweeneachaddition.

3 Pipe the meringue frosting on each cupcake.

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

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

2 In 6 silicone cupcake moulds, add two tablespoons ofthechocolateandfreezefor2minutes,thenquickly 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 Returntofreezerforanother8minutesuntilsolid.

4 Meanwhile add tahini, stevia, maca and salt to a bowl.Combinethoroughlywithafork,thenusinga teaspoon, divide mixture amongst the 6 cups.

5 Cutthe6cherriesinhalf,removingthepip.Flatteneach half slightly, then place on top of the tahini mix(twocherryhalvespercup).

6 Finally, divide remaining chocolate mix between the6cupsandreturntothefreezerfor10minutesbefore devouring with gusto.

For the chocolate:

• 4tbsprawcacao

• 1tbspricemaltsyrup(totaste)

• 4tbsporganiccoconutoil

For the filling:

• 4tbsptahini

• ½tbspNatvia • 1tspricemaltsyrup

• 3tspmacapowder

• Splashalmondmilk (ormilkofchoice)

• Pinchsalt

• 6freshcherries

6 cups

20 minutes

10 minutes

Ingredients Method

Recipe by Fit Foodie the-fit-foodie.com

Cacao, Cherry & Maca-Tahini Cups

#1

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.

Notes:

100% all Natural

Made from Monk FruitNothing Artificial

Tooth FriendlyLow GI

Great for Cooking & BakingZero CaloriesFructose Free

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Norbu benefits

from a

freesweetness

FruitGuilt

.

Natvia Icing MixNatvia

USANEW ZEALANDAUSTRALIA

NORBU RANGE AVAILABLE AT:

www.norbusweetener.com.auwww.norbusweetener.com

*

*

fangks.com.au

USA

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