sweeter life club - 20 tasty sugar free easter recipes

20 TastyRecipes

Sugar Free

Presented by

http://www.lagallette.com

Easter doesn’t have to be filled with sugar to be a delicious and decadent celebration.

At the Sweeterlife Club we want to bring you some Easter Inspiration that the whole family will love!

We invite you to discover hundreds of refined 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 it's SUGAR - FREE. The Sweeterlife 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.

Jump aboard, share a recipe, and tell your friends how to enjoy the Sweeter Life!

Happy Easter!

Get social + share your creations

AU - facebook.com/natvianaturalsweetener

US - facebook.com/natviausa

UK - facebook.com/natviauk

HK - facebook.com/natviahk

AU - facebook.com/norbusweetener

US - facebook.com/norbusweetenerusa

Facebook: Facebook:

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Instagram:AU - @natvianaturalsweetener

US - @natviausa

UK - @natviauk

AU - facebook.com/vitariumduchocolatFacebook:

Instagram:AU - @du_chocolatAU - facebook.com/vitarium

Facebook:

Instagram:AU - @fangks_

@lagallett

e

@nourishtheday




https://instagram.com/norbusweetener/


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https://instagram.com/natvianaturalsweetener

https://www.facebook.com/natvianaturalsweetener

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https://instagram.com/du_chocolat



https://instagram.com/du_chocolat

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https://www.facebook.com/vitarium

https://www.facebook.com/norbusweetener

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200Convenient

tablets*

40 Stick starter pack*80 Stick regular pack* 700g Baking Pack* 375g Icing Mix Pack*200gKitchen size*

*Packaging may vary according to country. Australian packaging shown.

MELINDA'S GLUTEN-FREE GOODIESFOOD FOR HEALTH

GOOD CHOICE FOUNTAIN SAUCES

Natvia in your favourite products:

*Please check relevant websites for stockists.

1

http://www.melindasgfg.com

http://www.foodforhealth.com.au

http://www.fountainsauces.com.au

200Convenient

tablets*


*Australian, New Zealand & Hong Kong packaging shown.

& selected independent supermarkets

AUS - NATVIA RANGE AVAILABLE AT:

natvia.com.au

natvia.co.nz

natvia.com.hk

& selected independent supermarkets

NZ - NATVIA RANGE AVAILABLE AT:

HK - NATVIA RANGE AVAILABLE AT:

Featured Natvia Stockists

a Natvi Hong Kong

a Natvi Australia

a Natvi New Zealand

2

http://natvia.com.au

http://www.natvia.co.nz

natvia.com.hk

http://www.citysuper.com.hk/en/

natvia.co.uk

natvia.com

US - NATVIA RANGE AVAILABLE AT:

200Convenient

tablets*

40 Stick starter pack*80 Stick regular pack* 700g Baking Pack*200gKitchen size*

*US packaging shown.

Natvia USA

200Convenient

tablets*


*UK packaging shown.

Natvia UK

& over 400 independent health food stores

UK - NATVIA RANGE AVAILABLE AT:

Please visit your local website for other stockist information in your specific country.

3

http://www.natvia.co.uk

http://www.natvia.com

http://www.amazon.co.uk/s/ref=nb_sb_noss_2?url=search-alias%3Daps&field-keywords=natvia+sweetener&rh=i%3Aaps%2Ck%3Anatvia+sweetener

http://www.planetorganic.com

http://www.wholefoodsmarket.com

Helps Baking Rise

If you need your recipe to rise (even if the

recipe does not include baking powder), 2-3

teaspoons of baking powder may be added

to your recipe to help the baking rise.

Light & Fluffy

When baking cakes, normally the chemical

reaction of beating sugar and butter together

creates a lot of air. As Natvia is different in

chemical structure to sugar, the butter has

to be beaten on its own until light and fluffy

and then add the Natvia and continue to

beat. The biggest tip and the best secret

to success when baking with Natvia is to

really beat or cream your initial mixture.

MoistureFor 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 to a recipe for 12 cupcakes will do.

CaramelisationPreheat 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.

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 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.

INGREDIENT KEYGLUTEN FREE DAIRY FREE EGG FREE VEGAN

GF DF EF V

44

A fun way to create your Easter

treats with the kids. It's so delicious

and guilt free too!

Preparation Time: 10 minutes Servings: 6 (this depends on your mould size)

Ingredients• ½cup/45g/1.6oz.cocoapowder

• 4tbsp/56g/2oz.coconutoil(melted)

• 1tbsp/14g/0.5oz.Natvia• 1tbsp/20ml/0.5oz.skimmilk

• 10g/0.4oz.gojiberries

Recipe by Caroline

Homemade Chocolate with Goji Berries

Method1 Mix together Natvia and milk untill dissolved (microwave for 10 seconds if necessary). Mix in cocoa powder, coconut oil, Natvia and milk mixture until smooth.

2 Add in goji berries. Pour into chocolate moulds of your choice and keep in refrigerator untill set.

3 Serve immediately from fridge (it will melt at room temperature due to coconut oil)

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

GF EF

7

Preparation Time: I hour Cooking Time: 25minutesServings: 12

Ingredients• 310ml/10oz.milk,warmed

• 16g/0.6oz.driedyeast

• 60g/2.1oz.Natvia plus 1 tbsp for the glaze

• 600g/1lb5.1oz.plainflour

• 2tspgroundcinnamon

• 2tspgroundallspice

• 1tspsalt

• 60g/2.1oz.butter

• 100g/3.5oz.driedcranberries

• 150g/5.3oz.sultanas

• 2eggs

• 50g/1.8oz.self-raisingflour

Sugar FreeHot Cross Buns

Method1 Whisk the milk, Natvia and yeast in a bowl until combined and leave to cool. Sift plain flour, cinnamon, all spice and salt into a large bowl. Rub in the butter using your fingertips.

2 Stir in the sultanas, cranberries, eggs and yeast mixture. Knead the dough on a floured surfacefor5minute.Putthedoughinlargegreasedbowlandcover.Leaveitinawarm placefor45minutes.

3 Punch down and knead the dough until smooth. Shape into 12 balls. Put into 30cm x 20cm greasedbakingtrayandsetasidefor15minutes.

4 Preheat oven to 200°C. Combine self-raising flour and 60ml of water. Pipe crosses onto the buns. Bakefor10minutes.Reduceoventemperatureto180°Candbakeforafurther15minutes.

5 Make glaze by placing 2 tbsps of water and Natvia into a small saucepan and heating over a low heat until the Natvia has dissolved. Brush glaze over the warm hot cross buns.


Recipe by Natvia natvia.com.au

9


“Don’t miss out on a tasty easter

because you’re avoiding the high-

sugar. You can whip these up in

10 minutes – including bake time!.”

Preparation Time: 5minutes Cooking Time: 8-10minutesServings: 10

Ingredients• ½cup/45g/1.6oz.oats(ground)

• ½cup/45g/1.6oz.almondmeal

• 1tbsp/14g/0.5oz.Natvia• 2tbsp/14g/0.5oz.unsweetened shredded coconut

• 2tbsp/40g/1.4oz.tahini

• Zestof1lemon

• Juiceof½lemon

• 1tsppurevanillaessence

• 1tbsp/28g/1oz.agaveorhoney

• 3tspgroundlemonpeel

Method1 Preheat oven to 160°C.

2 Combine all ingredients in a bowl and mix until well combined.

3 Using a rolling pin, roll dough between two sheets of baking paperuntilapproximately0.5cmthick.

4 Using a rabbit cookie cutter, cut out cookies and place on a lined baking tray.

5 Bakefor8-10minutesuntilgoldenbrown.Allowtocoolon a wire rack before serving.

Recipe by The Fit Foodie the-fit-foodie.com

Coconut & Lemon Bunny Biscuits

GF DF EF Note: Cup measurements are based on Australian/New Zealand cup standards. Please see conversion chart on page 5 for more information.

11

http://the-fit-foodie.com

“The truffles are a little light on the

coconut, but they are also enrobed in

the stuff, so you get that telltale tender

crunch just as you bite in.”

Carrot Cake Truffles

Preparation Time: 20 minutes Cooking Time: 10 minutes Servings: 8

IngredientsFor the truffles: • 1largeegg

• 5largesoftmedjooldates,pitted

• ½cup/50g/1.8oz.walnuthalves

• 1tbsp/15g/0.5oz.plaingoatcheese

• 1tbsp/14g/0.5oz.Natvia• 3tbsp/28g/1oz.raisins

• ¼tspcinnamon

• ⅛tspginger

• Pinchnutmeg

• Pinchsalt

• ½tspfreshlygratedorangezest

• 2tbsp/14g/0.5oz.shredded unsweetened coconut

• ¾cups/75g/2.6oz.shreddedpeeledcarrot

For the coconut coating: • ¼cup/28g/1ozshredded unsweetened coconut

• Pinchsalt

• ½tbsp/7g/0.25oz.Natvia

Method1 Preheattheovento350°F/175°C.Coveracookiesheetwithparchmentpaper or a nonstick pad and set aside.

2 In a food processor, puree the first 11 ingredients (egg through zest) until smooth.

3 Transfer to a large bowl and mix in carrot and coconut.

4 Portion heaping Tablespoons of batter and roll into tight balls

5 Arrange them, evenly spaced, on the prepared cookie sheet.

6 Bake for 10 minutes.

7 While the truffles are cooking, stir together the coconut coating ingredients in a small bowl.

8 Remove truffles from the oven after 10 minutes and immediately roll in the coconut mixture.

9 Allow truffles to cool completely before eating.

GF DF

Recipe by A Clean Bake acleanbake.com


13

t

http://acleanbake.com

Preparation Time: 10 minutes Cooking Time: 30 minutes Servings: 8-12

Ingredients• 1egg

• 60g/2.1oz.reducedfatbutter

• 1½tbsp/21g/0.7oz.Natvia• 125g/4.4oz.reducedfatsourcream

• 1tspbakingsoda

• 150g/5.3oz.wholemealflour

• 2rhubarbstalks,chopped

• 1punnet/300g/10.5oz.of strawberries, chopped

• 1tspcinnamon

Recipe by Kate

Method1 Mix all the wet ingredients together.

2 Mix all the dry ingredients together.

3 Add the wet mixture to the dry mixture, and mix well together by hand until well incorporated, but don’t over do it!

4 Add the fruit into the mixture.

5 Bakeat180˚C/350°Ffor30minutes,andallowtocool.

Rhubarb &Strawberry Cake


15

Soft and rich with a lovely

chocolatey crust on top.

Preparation Time: 20 minutes Cooking Time: 25minutesServings: 16

Ingredients• 100g/3.5oz.coconutoil,melted

• 200g/7oz.darkchocolate (atleast80%cocoasolids)

• 170g/4oz.self-raisingflour

• 4tbsp/28g/1oz.Du Chocolat • ½cup/150g/5.3oz.maplesyrup (or any other liquid sweetener)

• 200ml/6oz.unsweetenedalmondmilk

• 1cup/125g/4.4oz.almonds,roughlychopped

• Zestof1orange

• 1tspvanillaextract

• ¼tspgroundcinnamon

Method1 Preheattheovento180°C.Greaseandlineabakingtinwithgreaseproofpaper.

2 Place the dark chocolate in a heatproof bowl over a pan of simmering water, making sure the base of the bowl doesn’t touch the water. Stir until melted.

3 In a large bowl, combine the flour, Du Chocolate powder and ground cinnamon.

4 Add the coconut oil, almond milk, maple syrup, vanilla extract, orange zest and melted chocolate and stir until combined. Fold in the chopped almonds.

5 Pourintothepreparedtinandbakefor20-25minutes.Coolcompletelybeforeslicing.

Chocolate, Orange & Almond Brownies

DF EF V Note: Cup measurements are based on Australian/New Zealand cup standards. Please see conversion chart on page 5 for more information.

Recipe by La Gallette lagallette.com

17


I scream, you scream, we

all scream for this ice cream!

Ingredients• 600ml/20.3ozheavycream

• 4eggyolks

• 5ml/0.2.oz.vanillaextract

• 42g/1.5oz.Natvia

Recipe by Maria England

Old Fashioned Ice Cream

Method1 Pour cream into large pan and gently heat on low.

2 Add egg yolks one at a time and whisk through.

3 Add vanilla extract and Natvia, stir through until dissolved. Remove from heat and allow to cool.

4 Once cooled add mixture to ice cream maker and churn according to instructions.

5 Freeze ice cream mixture untill set.

Preparation Time: 5minutes Cooking Time: 30 minutes Servings: 12

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

19

“Pots de Crème is an elegant French

dessert that’s really a baked custard.

With this version, I’ve paired chocolate

and coconut cream together to create

the ultimate silky-smooth concoction.”

Preparation Time: 30 minutes Cooking Time: 35minutesServings: 4-6

Ingredients• 1cup/250ml/8oz.coconutcream

• ⅓cup/75ml/2.5oz.almondmilk

• 75g/2.6oz.darkchocolate (minimum80%cocoasolids),chopped

• 3largeeggyolks

• 65g/1.6oz.Du Chocolat• 3tbsp/72g/2.5oz.maplesyrup (or any other liquid sweetener)

• Crushedpistachios,todecorate

Method1 Preheattheovento180°C.

2 Place the coconut cream and almond milk in a saucepan over medium heat and bring to a simmer.

3 Remove from the heat and add the dark chocolate, stirring untilthechocolateiscompletelymelted.Setasidefor5 minutes to cool slightly.

4 Meanwhile, whisk together the egg yolks, Du Chocolat powderandmaplesyrupuntilthick,around5minutes.

5 Pour the chocolate- coconut mixture into the egg mixture in a thin stream, whisking to combine.

6 Pour the custard mixture into ramekins placed in a deep roasting tray. Pour enough boiling water into the tray, filling halfway at the sides of the ramekins.

7 Bakefor30-35minutesoruntilthecustardsareslightly wobbly in the centre. Cool for 1 hour at room temperature before refrigerating for 2 hours.

8 Serve chilled with some crushed pistachios on top, to decorate.

Chocolate & Coconut Pots de Crème

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


21

http://www.duchocolat.com.au



Serve slightly warmed for the tastiest

Easter muffin you've ever tried.


Ingredients• 6eggs

• ½cup/45g/1.6oz.coconutflour,sifted

• 1cup/90g/3.2oz.almondflour (i.e. blanched almond meal)

• 2tspbakingpowder

• ⅓cup/60g/2.1oz.macadamianutoil (you can substitute melted coconut oil)

• ¼cup/60ml/2oz.unsweetened almond milk

• ¼cup/45g/1.6oz.Natvia• 1tbsp/20ml/0.5oz.vanillaextract

• 1tspgroundcinnamon

• 1tspgroundginger

• ½tspgroundnutmeg

• Zestofhalfanorange

• 50g/1.8oz.goodqualitydairy-free dark chocolate (for glazing)

Filling options: • 1-1½cups/100-150g/3.5-5.3oz. of your choice of: raisins, currants, dried apple, dried cranberries, dairy-free dark chocolate chips, cacao nibs, crushed walnuts, almonds or a filling of your choice.

Recipe by Cook Chew Conquer

Hot Cross Muffins

Method1 Preheat your oven to 160°C and prepare a 12 cup muffin tin with patty cake liners or baking paper.

2 Combine the coconut flour, almond flour, Natvia, baking powder and ground spices in a large mixing bowl.

3 Usinganelectricmixer,beattheeggsforapproximately5minutesuntilthick and creamy (you can do this by hand with a whisk if a mixer is not available). Then, beat the macadamia oil, almond milk and the vanilla into the eggs until the mixture is smooth.

4 Pour the wet ingredients into the dry flour mix and combine thoroughly.

5 Fold through the filling options you have chosen, and the orange zest.

6 Divide the mixture evenly into the 12 muffin cups.

7 Bakeforapproximately30-35minutesuntilthemuffinsarecookedthrough. The tops should be golden and a skewer inserted into the middle should come out clean.

8 When cooled completely, melt the extra dark chocolate to create crosses on the top.

Note: Ensure 2-3 hours of cooling time before decorating with chocolate crosses.


23

Recipe by Super Charged Foods superchargedfood.com

Homemade Dark & White Chocolate


IngredientsFor the white chocolate:• ¼cup/57gcoconutbutter

• ¼cup/55gcoconutoil

• 1tbspvanillaessence

• 1tspNatvia• 2tbspshavedcacaobutter

For the dark chocolate:• ¼cup/35grawcacaopowder

• ¼cup/57gcoconutbutter

• ¼cup/55gcoconutoil

• 1tbspvanillaessence

• 1tspNatvia• 2tbspshavedcacaobutter

MethodFor the white chocolate:1 Melt cacao butter and coconut butter and oil in a bowl over a saucepan of boiling water then add additional ingredients.

2 Place in a container or mould of your choice and freeze for 30 minutes. Break into bite sized pieces.

For the dark chocolate: 1 Melt cacao powder and butter, coconut butter and oil in a bowl over a saucepan of boiling water then add additional ingredients.

2 Place in a container or mould of your choice and freeze for 30 minutes. Break into bite sized pieces.

Note: You can make other versions to suit your taste by adding orange, peppermint essence, crushed raw almonds, walnuts or cashews.


GF EF

25

http://www.superchargedfood.com/

These truffles are so quick and easy to

make, plus they’re a healthy treat too!

Preparation Time: 10 minutes Servings: 15

Ingredients• 2cups/180g/6.3oz.shreddedcoconut

• ½cup/50g/1.8oz.flakedalmonds

• 4tbsp/56g/2oz. Natvia• 4tbsp/56g/2oz.cold-pressedliquidcoconutoil

• 2tbsp/34g/1.2oz.coconutcream

• Desiccatedcoconut,todecorate

Method1 Place all the ingredients in a food processor and blitz for 1 minute.

2 Roll tablespoonfuls of the mixture into a ball.

3 Dust in extra coconut and drizzle with icing of your choice (I used melted chocolate but that’s optional) chill in the fridge until firm.

Coconut & FlakedAlmond Truffles


GF DF EF V


27


Coconut Cream Pie

Preparation Time: 20 minutes Cooking Time: 20 minutes Servings: 8-10

IngredientsFor the crust: • ¼cup/56g/2oz.butter,melted

• ½cup/45g/1.6oz.almondflour

• 2eggs

• ¼cup/45g/1.6oz.Natvia• ¼teaspoonsalt

• ½cup/45g/1.6oz.coconutflour,sifted

• ⅓cup/30g/1oz.shredded unsweetened coconut

For the filling: • 1(15oz/425g)cancoconutmilk

• 3eggyolks

• ½cup/90g/3.1oz.Natvia• 1tspxanthangum


• ½cup/45g/1.6oz.shredded unsweetened coconut (to toast)

• 1tspunflavoredgelatin

• 2tbsp/40ml/1oz.water (1 tbsp cold, 1 tbsp hot)

• 2cups/500ml/16oz.heavy whipping cream


• 3tbsp/42g/1.5oz.Natvia• 340g/12oz.creamcheese,softened

GF

MethodFor the crust: 1 Melt butter in large bowl.

2 Add almond flour, eggs, Natvia, and salt to butter mix well and stir in coconut flour and shredded coconut until a dough forms.

3 Roll out dough between baking paper.

4 Take top sheet of paper off dough and invert into a pie pan. Press to fix any cracked areas of crust and flute edges. Use a fork, poke small holes throughout the crust.

5 Bake crust at 400°F for 10 minutes. Allow crust to cool.

For the filling: 1 Heat coconut milk until hot, but not boiling. Meanwhile, beat egg yolks in a small bowl with a fork until well blended.

2 When coconut milk is hot, slowly add about 4 tbsp to egg yolks, stirring quickly with a fork.

3 Pour yolk mixture slowly into hot coconut milk. Reduce heat to low, then gently sprinkle and whisk in Natvia and xanthan gum.

4 Cook for 3-4 minutes or until thickened, then remove from heat. Stir in vanilla extract.

5 Spoon into medium bowl and cover with plastic wrap directly on so skin won't form. Place filling in refrigerator to chill at least 4 hours.

6 Spreadcoconutonabakingsheetandtoastin375°Fovenjust untilgolden(about3-5minutes).Removeandallowtocoolon rack.

7 Pour one tbsp water in a small bowl and sprinkle gelatin on top. Once gelatin has softened, stir in 1 tbsp hot water until all gelatin has dissolved.

8 With an electric mixer, whip the heavy cream with the 1 tsp vanilla and 3 tbsp Natvia until soft peaks form. Slowly pour in dissolved gelatin mixture and beat cream until stiff.

9 In large bowl, beat cream cheese until light and fluffy. Slowly beat in the chilled coconut pudding, adding a small amount at a time until smooth.

10 Fold in about half the whipped cream into the cream cheese pudding mixture until smooth.

11 Spread coconut pudding cream mixture into the cooled crust. Top with the remaining whipped cream and sprinkly the toasted coconut on top.

12 Chill for at least 4 hours.


Recipe by Low Carb Yum lowcarbyum.com

29

http://lowcarbyum.com

“Madeleines are French style petite

sponge cakes. I baked them with a little

lemon to balance out the sweetness,

and honey for a nice fragrance.”

Ingredients• 1largeegg

• 2½/35g/1.2oz.tbspNatvia• ⅔tsplemonzest

• ½cup/50g/1.8oz.plainflour

• ¼tsp+⅛tspbakingpowder

• 1tsphoney

• 50g/1.8oz(½stick)butter,melted

Lemon & HoneyMadeleines

Method1 Pre-heat oven to 200°C

2 Whisk egg and sugar with a hand whisk untill sugar has dissolved, and it's light and fluffy.

3 Add in lemon zest and stir well.

4 Sift in cake flour and baking powder, mix to combine well.

5 Slowly add honey and melted butter, mix well into the batter. Wrap with cling film, refrigerate for 1 hour.

6 Grease and butter the madeleines pan. Divide the batter evenly among each mould.

7 Reduceovento180°Candbakefor12-15minutesuntilgoldenandset.Letcoolcompletely.

Preparation Time: 10 minutes Cooking Time: 15minutesServings: 4 large sea shells


Recipe By Andre andresthehomebaker.blogspot.hk

31

http://andresthehomebaker.blogspot.com.au

Decadent, fluffy and moist,

you can't stop at just one piece!

Preparation Time: 35minutes Cooking Time: 20 minutes Servings: 10-12

IngredientsFor the cake:• 2cup/250g/8.8oz.whitespeltflour*

• 1cup/125g/4.4oz.wholemealspeltflour*

• ½cup/45g/1.6oz.unsweetened cocoa powder

• ⅔cup/120g/8.6oz.Natvia• ⅓cup/30g/1oz.Du Chocolat• 2tspbakingsoda

• 1tspbakingpowder

• ⅔cup/120g/8.6oz.coconutoil,melted

• 2cup+3tbsp(560ml/1lb1.5oz.)hotwater

• 2tbsp/40ml/1oz.freshlemonjuice


For the frosting:• 3cup/180g/6.3oz.coconut whipped cream

• ¼cup/25g/0.8oz.cocoapowder

• 3tbsp/21g/0.7oz.Du Chocolat• 1tbsp/25g/0.8oz.maplesyrup

* Substitute spelt flours with a gluten-free flour mix for a gluten free option.

MethodFor the frosting:1 Beat together the prepared coconut whipped cream, cocoa powder, Du Chocolat powder and maple syrup.

2 Refrigerate until needed.

For the cake: 1 Preheattheovento180°C.Greaseandlinethebaseof3x20cm round cake tins. Set aside.

2 In a large bowl, combine the flours, cocoa powder, Natvia, Du Chocolat, baking soda and baking powder, whisking well to combine.

3 In a separate bowl, whisk together the melted coconut oil, lemon juice, vanilla extract and hot water.

4 Whisk the wet ingredients into the dry until just combined. Divide the batter evenly between the prepared tins.

5 Bake for 20 minutes or until the cake springs back to the touch. Cool completely in the tins before icing.


Double Chocolate Layer Cake


33


“ A delicious and healthy chocolate

and hazelnut spread. This is perfect

for baking with, or to use as a dip too.”

Preparation Time: 20 minutes Servings: 1 cup

Ingredients• 1cup/140g/5oz.rawunsaltedhazelnuts

• ¼cup/50g/1.8oz.heapedrawunsaltedcashews

• 3tbsp/21g/0.8oz.cocoa

• 2-3tbsp/28-42g/1-1.5oz.Norbu/Natvia• Pinchsalt

• 1tsptapiocastarchorarrowrootpowderifusing for spreading (as opposed to baking)

Method1 Optional: Toasts hazelnuts in a dry pan shaking periodically, until you start to smell a toasty aroma.

2 Add the hazelnuts and cashews to the bowl of a small food processor and pulse 10-12 times (it takes a bit longer if you toasted the hazelnuts) until they form a coarse flour, then process continously, scraping the sides and bottom of the bowl periodically, until it forms a thick paste. This will take a while. The nuts hold on tightly to their flour texture, then start to form a giant ball. Just keep going; eventually the oils will release and the nuts will become a loose paste.

3 Add the cocoa, Norbu or other granulated sweetener, salt and tapioca/arrowroot (if using) and process to combine.

4 Taste, adjust cocoa, sweetener and salt to your preference, and process once more to combine.

5 Transfer to a dish if serving immediately, or store in an airtight container at room temperature forupto5days,orinthefridgeforupto3weeks.

Note: Toasting the hazelnuts is optional and offers a slightly richer flavor to your Not-tella. Feel free to skip the step; your spread will still taste great. Do not toast the cashews.

Without thickeners, the spread will be a little runnier than you may be expecting. If you want to spread it onto toast, add additional cocoa powder and/or the prescribed tapioca (or more) until it reaches your desired consistency. It will become pretty solid in the fridge, but will soften again when brought back to room temperature.

Not-Tella: Homemade Hazelnut Spread


DF VGF


35

http://norbusweetener.com.au/


Preparation Time: 20 minutes Cooking Time: 2-3 hours Servings: 1loaf(18slices)

IngredientsFor the bread: • 310ml/10.5oz.warmwater

• 1 envelope of yeast

• 373g/13.1oz.wholemealflour

• 273g/9.6oz.wholemealspeltflour

• 4g/0.1 oz. salt

• 28g/1oz.Natvia• 42g/1.5oz.coconutoil,melted

• 1 egg

For the egg wash: • 1 egg beaten

• 5ml/0.2ozwater

For the filling: • 42g/1.5oz.Natvia• 16g/0.5oz.groundcinnamon

• 40g/1.4 oz. unsweetened apple sauce

• 37g/1.3oz.driedwhitemulberries

• 45g/1.6oz.sultanas

Cinnamon SwirlSpelt Bread

Method1 In a small bowl, stir together water and yeast. Set aside for a few minutes to allow the yeast to activate.

2 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.

3 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)!

4 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.

5 Place bowl in a warm place (I left my dough in the microwave)andletitrisefor1.5-2hours,oruntil dough has doubled in size.

6 Meanwhile,greasea9x5”loafpanwithcoconutoil and set aside. In a small bowl, mix together cinnamon and Natvia.

7 When the dough has risen, dump onto a lightly floured surface and knead for a minute. Using a rolling pin, roll dough out to a long rectangle (around 10” x 20”).

8 Smear surface of dough with applesauce, then sprinkle over cinnamon mixture and dried fruit.

9 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.

10 Cover with a clean kitchen towel, and set aside to rise againfor45minutestoanhour,oruntilthedough has risen above the edges of your pan.

11 While you’re waiting for the dough to rise, preheat yourovento347°F.Whendoughisready,takeegg wash and brush over the top of bread - be very gentle so you don’t deflate your beautiful bread!

12 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.

13 Allow bread to cool completely on a wire rack before slicing, or for at least 30 minutes if you can’t resist .

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

Recipe by Vonnix @vonnix

37

https://instagram.com/vonnix

Preparation Time: 30 minutes Cooking Time: 20 minutes Servings: 24 large cookies

IngredientsFor the cookies:• ⅔cup/120g/4.2oz.coconutoil,melted

• ¾ cup/135g/4.7oz.Natvia• ⅔cupmashedbanana

• ½cupDu Chocolat• ⅓cup/160g/5.5oz.cocoapowder

• ½tspsalt

• 1tspbakingsoda

• 1cupplainflour

• ⅔cup/85g/3oz.wholewheatflour

For the caramel filling:• 1cup/250ml/8oz.coconutmilk

• 3tbsp/72g/2.5oz.maplesyrup


• ¼tspsalt

MethodFor the caramel:1 Place all the ingredients into a medium saucepan over medium heat.

2 Stir to combine and bring to a boil. Cook the caramel, stirring occasionally until the caramel thickens and turns to a medium amber colour.

3 Remove from the heat and cool completely before using.

For the cookies: 1 Combine the melted coconut oil, Nativa sweetener, mashed banana,

Du Chocolat powder and cocoa powder in a bowl.

2 In a separate bowl, combine the remaining ingredients.

3 Add the dry ingredients to the chocolate mixture.

4 Chill for 2 hours or long enough for the dough to firm up and be easily handled.

5 Preheattheovento180°C.Line4bakingtrayswithgreaseproofpaper.

6 Roll about 1 tbsp of dough and create a deep indent or well in the centre. Spoon the cool caramel into the centre and cover with a disk of dough. Repeat for the remaining cookies.

7 Bakefor15-20minutesoruntilfirmontheedges.Coolcompletelybeforeserving.

Chocolate & CaramelSoft-Centered Cookies



39


“Deeply chocolatey, low-glycemic,

profoundly satisfying, and guaranteed

to sweep you off your feet. This is the

perfect crowd-pleasing paleo dessert

for anyone who loves chocolate.”

Preparation Time: 20 minutes Cooking Time: 35minutesServings: 8

IngredientsFor the cake: • ¼cup/45g/1.6oz.+2tbsp/ 22g/0.8oz.butterorcoconutoil

• ½cup/85g/3oz.chocolatechips

• 2largeeggs

• ½tspvanilla

• ½cup/125g/4.4oz.sugarfree applesauce

• ¾cup/67g/2.4oz.blanched almond flour

• ½cup/45g/1.6oz.cocoapowder

• ½tspbakingsoda

• 2tbsp/28g/1oz.Norbu/Natvia

• ⅛tspsalt

For the swirl: • ¼cup/87g/3oz.creamy unsweetened almond butter (or other nut or seed butter of choice)

• ½tsp/2g/0.1oz.Norbu/Natvia• Pinchsalt

• 43g/1.5oz/1/4cupchocolatechips

Dark Chocolate Cake with Almond Butter Swirl

Method1 Preheattheovento350F/180°C.Coata6"springformpanwithnonsticksprayandsetaside.

2 In a large microwave-safe mixing bowl, melt the chocolate chips and butter/coconut oil together by microwaving on high for about 60 seconds until nearly melted, and stirring until completely smooth.

3 Stir in the rest of the wet ingredients (eggs, vanilla, applesauce).

4 In a separate bowl, whisk together the dry ingredients (almond meal, cocoa powder, baking soda, Norbu, and salt) and then stir the dry mixture into the wet mixture.

5 Pour the batter into the prepared cake pan and smooth into an even layer.

6 In a separate bowl, prepare the swirl by stirring together the almond butter and Norbu. Distribute spoonfuls of the almond butter across the cake (or pour into a zip top bag, seal it, snip off the corner, and use it to pipe thick lines of almond butter across the cake), then gently drag a butter knife or toothpick through to create the swirl pattern.

7 Bakefor35-40minutesuntiltestercomesoutclean.Coolinthepanfor15minutes, before removing from the pan and cooling completely on a wire rack.

8 Melttheremaining¼cupchocolatechipsand,whilestillwarm,drizzleoverthetopofthecake. Allow to set before serving.



41




“Our lime tree is always ample during

Easter time and I find myself using

them in all my recipes, this is one that

I love… super summery and light.”

Preparation Time: 20 minutes Servings: 12

IngredientsFor the truffles:• 1cup/100g/3.5oz.raw,unsaltedalmonds

• 3tbsp/21g/0.7oz.desiccatedcoconut

• 1tbsp/7g/0.3oz.rawcacaopowder

• 3tbsp/21g/0.7oz.Du Chocolat• 7dates,soakedinwarmwaterfor 10 minutes

• 1tbsp/20ml/0.5oz.limejuice

• 1tbsp/14g/0.5oz.cold-pressedliquidcoconutoil

• Zestof1lime

To decorate:• ½cup/55g/2oz.Natvia Icing Mix• 1-3tbsp/20-60ml/0.5-1.5oz.water

• Flakedalmonds,todecorate

Method1 Place the almonds in a food processor and blitz until it resembles almond meal- it

should be quite fine.

2 Add the coconut, cacao powder, Du Chocolat, dates, lime juice, coconut oil and lime zest and blitz until the mixture comes together. Add up to 1 tbsp of still water if the mixture isn’t coming together.

3 Transfer the mixture to a bowl and refrigerate for 10 minutes.

4 Meanwhile to prepare the icing, combine all icing ingredients into a bowl. Add little or more water until a pouring cream-like consistency.

5 Roll a tablespoonful of the truffles into balls and drizzle with icing. Sprinkle each truffle with some flaked coconut. Serve chilled.

Chocolate, Almond & Lime Truffles


GF DF EF V


43


“These shortbread cookies are

crumbly, buttery and delicious. I would

recommend dipping them in chocolate

ganache, if you have!.”

Ingredients• 1½/170g/6oz.stickunsaltedbutter

• ½cup/100g/3.5oz.Natvia• 1cup/130gallpurposeflour

• ¾cup/110g/3.8oz.cornmeal

• 1tspvanilla

• Zestof1orange

Method1 In a large mixing bowl, beat butter, Natvia, vanilla and orange zest until creamy and smooth.

2 Add flour, cornmeal and mix until batter comes together. Wrap cookie dough in plastic wrap, forming a log, and chill for at least 20 minutes in the fridge.

3 Preheatovento180°C.Lineabakingsheetwithparchmentpaper. Take out the cookie log from fridge, slice into 1 inch cookie and place on baking sheet.

4 Bake for 20 minutes, or until slightly golden brown on the edges. Let cool completely on wire rack.

Orange & Cornmeal Shortbread Cookies


EF

Recipe By Andre andresthehomebaker.blogspot.hk


45

http://andresthehomebaker.blogspot.com.au

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