ULTIMATESugar Free

Recipes

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Imagine if you could enjoy all of your favourite foods completely guilt-free, well here at Natvia we have been working hard to make this dream a reality. That’s why we have added a delicious sugar free Icing Mix to our Natvia family.

Sweet and delicious and made for baking, the Natvia sugar free icing mix is the tastiest addition to your favourite cake.

Made with a blend of organic stevia and erythritol, a naturally occurring

nectar found in fruit, Natvia is perfect for diabetics or those seeking a healthier lifestyle without the sugars and artificial sweeteners.

With only 0.4 calories per serve Natvia sweetens your desserts and baked treats without the guilt. The only issue will be deciding who gets to lick the spoon!

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

200Convenient

tablets*

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

*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

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*

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

*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

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.

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

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 DishesWhen 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 KEYPREPARATION

TIME BAKING TIME

REFRIGERATION TIME

SERVES4

55

MethodFor the cake: 1 Preheat oven to 160°C. Grease and line two round sandwich tins with baking paper.

2 Process pistachios, Natvia Baking and flour to a fine powder.

3 Whisk egg whites until stiff peaks form. Add Natvia Icing, a heaped tablespoon at a time, whisking well after each addition until thick and glossy.

4 Gently fold a third of the egg white mixture into the dry ingredients. Then fold in oil and the remaining egg whites.

5 Divide cake batter evenly between the two tins, levelling out the top, and bake for 25-30 minutes or until an inserted toothpick comes out clean.

6 Set aside to cool in the tins.

For the icing: 1 Process raspberries, Natvia Icing and 1 tablespoon water until

blended and strain through a seive, pushing as much syrup through with the back of a spoon.

2 Heat 3 tablespoons of syrup to a simmer in a small saucepan and add squeezed out gelatine sheet, stirring to dissolve.

3 Remove from heat, add to remaining syrup and blend into cheese and refrigerate until required.

For the vanilla syrup:1 Heat honey, water and vanilla in a small saucepan

(or microwave) until combined and brush tops of the cooled cakes.

For the white chocolate raspberries:1 Place white chocolate and oil in a small bowl set over

a small saucepan of boiling water, stirring until melted.

2 Using a toothpick, dip raspberries into chocolate and set aside on a sheet of baking paper to set.

To assemble:1 Spread ⅓ cup of raspberry icing on one

cake and top with the other one.2 Spread the remaining icing over the top and sides

of the cake and refrigerate for 2-3 hours.

3 To serve, scatter raspberries over the top of cake.

IngredientsFor the cake: • 240gpistachios,unsaltedandshelled

• ½cupNatvia Baking Mix• 3tbspNatvia Icing • ⅔cupplainflour

• 6eggwhites

• ⅓cupoil

For the icing: • 250graspberries(defrostifusingfrozen)

• 2tbspNatvia Icing Mix• 1titanium-strengthgelatineleaf, soaked in cold water for 5 minutes

• 500glowfatcottagecheese, blended to a smooth cream

For the vanilla syrup: • 2tbsphoney

• 1tbspwater

• 1tspvanilla

For the white chocolate raspberries: • 90gwhitechocolate

• 2tspoil

• 60graspberries,(notthawedifusingfrozen)

Pistachio Cake with White Chocolate Raspberries

20 minutes

30 minutes

16 serves

2-3 hours

Recipe by Food Daily

fooddaily.com.au

7

IngredientsFor the cupcakes:• ½cupwholemealflour

• ½cupplainflour

• 2tspmatchagreenteapowder

• 2tspbakingpowder

• ½tspsalt

• ¾cupNatvia• 1cupGreekyoghurt

• 3largeeggs,roomtemperature

• ⅓cupcoconutoil,melted

• 1tspvanillaextract

For the icing:• 300gfirmricottacheese

• 2tbspcoconutoil,melted

• ½cupNatvia Icing Mix• 2tspmatchagreenteapowder

Matcha Green Tea Cupcakes

10 minutes

18 minutes

12 cupcakes

MethodFor the cupcakes:1 Preheat oven to 175°C and line a 12-hole cupcake pan with paper liners.

2 Sift flours, green tea powder, baking powder and salt into a medium bowl, adding back the husks from the sifted flours, then gently stir through Natvia.

3 Whisk together yoghurt, eggs, coconut oil and vanilla until well blended. Fold into dry ingredients, being careful not to over mix.

4 Pour batter into prepared tin and bake for 15-18 minutes or until an inserted toothpick comes out clean. Stand in pan for 5 minutes, then transfer to a wire rack to cool completely.

For the icing:1 Combine icing ingredients and beat until smooth.

2 Transfer to a piping bag and ice cooled cupcakes.

Recipe by Food Daily

fooddaily.com.au

9

Red Velvet Whoopie Pies

IngredientsFor the whoopie pies:• ½cupcoconutflour

• ½cupNatvia• 2tbspcacaopowder

• ¾tspbakingsoda

• ⅛tspsalt

• 4eggs

• ¼cupcoconutoil,melted

• 1tbspnaturalredfoodcolouring

• 1tbspunsweetenedalmondmilk

• 1tspvanillaextract

For the filling:• 150gextralightcreamcheesespread

• 1tbspcoconutflour

• 1tbspNatvia Icing Mix• ½tspvanillaextract

• 2tbspunsweetenedalmondmilk

• Darkchocolate,melted

Red Velvet Whoopie Pies

90 minutes

10 minutes

7 whoopie

pies

Recipe by Vonnix@vonnix

MethodFor the whoopie pies:1 Preheat oven to 175°C. Line 2 baking trays with parchment paper and set aside.

2 Whisk together coconut flour, Natvia, cacao powder, baking soda and salt.

3 In a separate bowl, combine eggs, coconut oil, food colouring, milk and vanilla.

4 Pour wet ingredients into the dry and whisk until combined.

5 Transfer batter to a piping bag and pipe circles onto parchment paper.

6 Bake whoopie pies for 8-10 minutes. Allow to cool completely.

For the filling:1 Whisk together all ingredients for filling.

Pipe or spread between two whoopie pie halves and sandwich together. Drizzle with melted dark chocolate.

2 Serve immediately, or store in an airtight container in the fridge for up to one week.

Prep time includes time required for whoopie pieces to completely cool.

Note:

11

Peanut Butter & Jelly Filled Protien Cupcakes

IngredientsFor the cupcakes:• ¼cupcoconutflour

• ¼cupalmondmeal

• ¼cupvanillawheyprotein

• 1tspbakingpowder

• ¼cupNatvia• Pinchofsalt

• 2eggs

• 1tbspvanillaextract

• ½cupunsweetenedapplesauce

• ¼cupunsweetenedalmondmilk

For the frosting:• ¼cupstrawberrychiaseedjam (or sugar-free jam of choice)

• ¾cuppeanutflour

• ½cupunsweetenedalmondmilk

• ¼tspsalt

• 1tbspNatvia Icing Mix

Peanut Butter & Jelly Filled Protien Cupcakes

20 minutes

30 minutes

6 cupcakes

Recipe by Vonnix@vonnixMethod

For the cupcakes:1 Preheat oven to 175°C. Line a muffin tin with 6 cupcake liners.

2 Whisk together eggs, vanilla, applesauce and almond milk. Set mixture aside.

3 In a medium bowl, sift together all dry ingredients and mix well.

4 Add wet ingredients to remaining dry ingredients and mix until just incorporated. Let batter rest for 10 minutes then fill cupcake liners.

5 Bake for 20 minutes, or until the tops are golden and a toothpick inserted comes out clean.

6 When cupcakes have cooled completely, fit a piping bag with a large rounded tip and fill with strawberry jam. Insert tip halfway into cupcake and gently squeeze piping bag to fill centres.

For the frosting:1 Combine peanut flour, salt and Natvia.

2 Add almond milk and mix well. You should end up with a thick frosting-like consistency - if it’s too thin, add more peanut flour or if it’s too thick to frost, add a little almond milk. Feel free to adjust flavours to taste.

3 Fit a piping bag with a large star tip and pipe frosting onto cupcakes. Serve immediately, or store cupcakes in fridge as the frosting will not hold in warmer temperatures.

13

Ingredients• 125gramunbleachedplainflour

(you can use wholewheat or gluten-free, if preferred)

• 65gNatvia Baking Mix• 1tspbakingpowder

• ¼tspbicarbonateofsoda

• 2gHeilalawholegroundvanillabeanpowder*• 52gwholeegg(1large)

• 60gbuttermilk

• 60gplainGreekyoghurt

• 25gmacadamiaoil(ormeltedbutter)

* You can substitute the seeds scraped from one vanilla bean or 1 tsp of vanilla bean paste.

BakedVanilla Doughnuts

15 minutes

12 minutes

6 doughnuts

Method1 Preheat oven to 180°C.

2 Lightly grease your doughnut pan with butter, oilor baking spray, and set aside.

3 In a large mixing bowl, sift together the flour, Natvia, baking powder, bicarbonate of soda, and vanilla powder.

4 In a small mixing bowl, whisk together the egg, buttermilk, yoghurt, and oil (or butter).

5 Make a well in the centre of the dry ingredients.

6 Pour in the wet ingredient mix and whisk the batter until very smooth.

7 Divide the batter between the doughnut pan holes.

8 Tap the pan on a bench once or twice to make sure the batter is level in each cavity. This will ensure a more even rise for each doughnut.

9 Bake for 10 to 12 minutes, until risen and golden and cooked through.

10 Remove from the oven and allow the doughnuts to cool completely before glazing.

Recipe by Viviane

chocolatechillimango.comDoughnut

glaze recipes on following

pages!

The doughnuts are best eaten on the same day they are baked and glazed, but will keep for several days in an airtight container.Unglazed, they can also be individually wrapped and frozen.

Note:

15

IngredientsFor the doughnuts See Baked Vanilla Doughnut

recipe on page 15.

For the glaze:• 40gunsaltedbutter

• 125gNatvia Icing Mix• ¼-½tspcinnamon(totaste)*

• 30gwarmmilk(wholeorskim)

* If you are not a fan of cinnamon, feel free to substitute the spice with some vanilla instead. For best results, I recommend using vanilla seeds scraped from a bean or whole ground vanilla bean powder.

Browned Butter& Cinnamon Glaze

3 minutes

2 minutes

6 doughnuts

Method1 Have your doughnuts ready to be glazed before you

start as you will need to work quickly once the glaze is ready.

2 Place the butter in a saucepan over a low heat to melt. Raise the heat slightly, when melted, and gently brown the butter until it starts to give off a warm, nutty aroma. Take care when browning butter not to overdo it, or it will burn.

3 Once golden and browned, remove from the heat, and add the Natvia Icing Mix and cinnamon.

4 Whisk the icing mix into the butter.

5 Add the warm milk and whisk until it is completely smooth. If it starts to cool too quickly, place back over a very low heat and whisk until pourable and smooth.

6 This glaze sets very quickly so you have work fast.

7 Either dip the tops of the doughnuts into the glaze or pour the glaze over the tops of the doughnuts.

8 Either method works well. Just remember to work quickly and re-melt the glaze, if it starts to set in the pan before you have finished.

Recipe by Viviane

chocolatechillimango.com

This glaze sets beautifully and has a nice sheen to it when set.

The browned butter in this glaze gives the flavour an extra dimension that is just wonderful with either the cinnamon or vanilla. It's beautiful drizzled over cupcakes or a bundt cake too.

When making glazes with Natvia Icing Mix, always work with a warm glaze. Natvia Icing Mix will not fully dissolve in cold preparations and is best dissolved in a hot or very warm preparation. The glaze recipes here work really well because they are prepared hot.

This also allows you to pasteurise the other ingredients, which is important for the glaze keeping qualities given there is no added sugar in the recipe.

Note:

17

IngredientsFor the doughnuts See Baked Vanilla Doughnut

recipe on page 15.

For the glaze:• 30g100%pistachiopaste

• 60gcream

• 125gNatvia Icing Mix• 5gorangeblossomwater (optional but recommended)

PistachioCream Glaze

3 minutes

2 minutes

6 doughnuts

Method1 Have your doughnuts ready to be glazed before you

start as you will need to work quickly once the glaze is ready.

2 If you are like me, you will make your own pistachio paste. I prefer it as I like to use fresh nuts and make sure the flavour is fresh and the colour vibrant. If making your own paste, just process your pistachios until you achieve a very smooth consistency.

3 Place the pistachio paste and about one third of the cream into a saucepan and whisk together until the pistachio paste is more fluid.

4 Add the remaining cream and place over a low heat.

5 Heat the cream and pistachio mixture until it just reaches a boil, stirring.

6 Remove from the heat and add the Natvia Icing Mix.

7 Whisk well until the icing is very smooth.

9 Add the orange blossom water and whisk well.

10 Work quickly to dip each doughnut into the glaze or pour the glaze over the doughnuts, as preferred.

11 This glaze also sets quickly so re-melt the glaze, stirring it well, if required, as you glaze each doughnut.

Recipe by Viviane

chocolatechillimango.com

This glaze is sumptuous with the richness of both the pistachio paste and cream. A hint of orange blossom water gives it a little edge that is really lovely. I always think of this glaze as my Sherazade glaze, inspired by the tales from 1001 Nights.

This glaze is fabulous for the vanilla doughnuts but can be used on cupcakes or cake.

Note:

19

IngredientsFor the cake:• 125gdarkcookingchocolate

• ½cuplightmargarineorlightbutter

• 1cupNatvia• 2tspinstantcoffee

• 1cupwater

• 2eggwhites

• ½cupapplesauce

• ½cupselfraisingflour

• ½cupcocoapowder

For the icing:• 2tspcocoapowder

• 1cupNatvia Icing Mix• 2tsplightmargarineorlightbutter

• 1tbspskimmilk

Chocolate Mud Cake

Recipe by Natvia

natvia.com.au

25 minutes

60 minutes

5 serves

MethodFor the cake:1 Preheat oven to 160°C.

2 Place the chocolate, margarine/butter, Natvia, coffee and water into a large microwave-safe dish and microwave on medium-low for 2 minutes to melt the chocolate.

3 Stir the ingredients then return them to microwave for another 2 minutes on medium-low. Stir until all the ingredients are combined.

4 Beat the egg whites then add them to the chocolate mix along with the apple sauce.

5 Sift all the self-raising flour and cocoa into bowl then gently stir ingredients until they are combined.

6 Pourthemixtureinto19cmroundcaketincoatedwith cooking spray and bake for 50 to 60 minutes or until the cake springs back when lightly pressed in the centre.

7 Allow the cake to cool on a rack, before icing.

For the icing:1 Grind the Natvia into a fine power using a mortar and pestle.

2 Put the ground Natvia into a bowl and sift in the cocoa.

3 Add margarine/butter and milk until a smooth icing is made.

4 Spread the icing over the cake, then refrigerate.

For a thicker and milkier icing, add light milk powder to the icing mix. Mud cakes can sometimes crack on the top, these can be covered up with the icing.

Note:

21

MethodFor the meringues: 1 Preheat oven to 100°C. Use the bottom of a cupcake liner as a stencil, and use a marker to draw 12 circles on a piece of baking paper. Turn the paper over and place on a baking tray.

2 In a very clean bowl, beat the egg whites until soft peaks form, add the Natvia and beat until fully incorporated. Add the vinegar, beating until stiff peaks form.

3 Use a spoon to divide meringue mixture onto prepared baking paper, forming rounds on the stencils. Make a slight dent in the top of each meringue.

4 Bake for 40-45 minutes, or until the meringues are crisp on the outside but still slightly pale. Turn off the heat and leave the meringues to cool inside the oven for about an hour.

For the cupcakes: 1 Preheat oven to 180°C. Line a muffin pan with 12 cupcake liners.

2 In a bowl, whisk together the Natvia, yoghurt and coconut oil.

3 Add the eggs and vanilla and mix until combined.

4 In a separate bowl, stir together the flour and baking powder, and then add to wet mixture.

5 Finally, add the milk and mix until fully incorporated.

6 Divide mixture evenly between cupcake liners.

7 Bake for 15-20 minutes or until a skewer inserted comes out clean.

For the frosting: 1 For the frosting, beat together all ingredients until smooth.

2 Top each cupcake with a smear of frosting, then a meringue, then pipe remaining cream cheese frosting on top.

3 Decorate with fruit of choice, such as strawberries, kiwi and passionfruit.

IngredientsFor the meringues: • 2eggwhites

• ¼cup(45g)Natvia• ½tspvinegar

For the cupcakes: • ½cup(90g)Natvia• ½cup(120g)nofatGreekyoghurt

• ¼cup(50g)coconutoil

• 2eggs

• 1tspvanillaextract

• 1½cup(230g)wholemealspeltflour, or flour of choice

• 1½tspbakingpowder

• ½cup(125ml)unsweetenedalmondmilk, or milk of choice

• Freshfruit,todecorate

For the frosting: • 1tub(220g)extralightPhiladelphia cream cheese

• ⅓cup(65g)Natvia Icing Mix• ½tspvanillaextract

Pavlova Chesecke Cupcakes

Recipe by Healthy Hotlips @healthyhotlips

35 minutes

65 minutes

12 cupcakes

23

Ingredients• 1½cupswholemealspeltflour (or flour of choice)

• ½cupNatvia• 1½tspbakingpowder

• 2eggs

• ½cupapplesauce

• ½cupunsweetenedalmondmilk

• 1tspvanillaextract

For the lemon icing:• 1cupNatvia Icing Mix• 2tbsplemonjuice

Medira Cake with Lemon Icing

Method1 Preheat oven to 180°C. Grease and line a loaf

tin with baking paper.

2 In a large bowl, combine the flour, baking powder and Natvia. In a separate bowl, whisk together the eggs, apple sauce, milk and vanilla.

3 Make a well in the centre of the dry ingredients, and add the wet, whisking to combine.

4 Pour batter into prepared pan. Bake for 35-45 minutes until a skewer inserted comes out clean. Transfer to a wire rack to cool.

For the lemon icing:1 Combine Natvia Icing Mix and lemon juice in a small bowl. Once cake is cooled, drizzle over the lemon icing.

Recipe by Healthy Hotlips @healthyhotlips

15 minutes

45 minutes

8 serves

25

Ingredients• 1cupspeltflour,orflourofchoice

• 1tspbakingpowder

• ½cupNatvia• ½cupshreddedcoconut,plusextra

• 1tbspcocoapowder

• ¼cupapplesauce

• ¼cupcoconutoil

• 1egg

• 1tspvanillaextract

For the icing:• 1cupNatvia Icing Mix• 1tbspcocoapowder

• 1tbspcoconutoil

• 1tbspunsweetenedalmondmilk

Chocolate Coconut Slice

Method1 Preheat oven to 180°C. Grease and line

a 20cm x 20cm square cake tin.

2 In a large bowl, mix together the flour, baking powder, Natvia, coconut and cocoa until combined. Make a well in the centre of the dry ingredients, then add the wet ingredients. Mix until well combined.

3 Pour mixture into prepared tin and bake for 20 minutes or until a skewer inserted comes out clean. Turn out onto a wire rack to cool and then refrigerate for a few hours until completely cold.

4 Make icing by beating all ingredients together with an electric mixer. Use a knife to smooth the icing over the slice once it’s completely cold. Sprinkle extra coconut.

Recipe by Healthy Hotlips @healthyhotlips

8 minutes

20 minutes

16 serves

27

Ingredients• 2cupsrolledoats

• 2tspbakingpowder

• ½cupNatvia• ½cupshelledpistachios

• 1tbsprosewater

• ⅓cuppeanutoil

• 3eggs,lightlybeaten

For the rosewater icing:• ½cupbutter

• 1½cupsNatvia Icing Mix• 1tsprosewater

• 1-2dropsnaturalpinkcolouring

• Pinchofsalt

• 1tbspmilk

Turkish Delight Cupcakes with Rosewter Icing

18 minutes

21 minutes

12 cupcakes

Method1 Preheat oven to 175°C and line a 12 hole cupcake pan with paper liners.

2 Place oats, baking powder, Natvia and pistachios in a processor and grind to a fine powder. Place in a medium sized bowl and make a well in the centre.

3 Blend rosewater, oil and eggs pour into the well. Beat with a handbeater until well combined.

4 Divide mixture between cases and bake for 18-20 minutes or until an inserted skewer comes out clean.

5 Allow to stand in pan for 5 minutes, then transfer to a wire rack to cool completely.

For the rosewater icing:1 Using a stick blender, cream butter until smoothandadd½cupofNatviaIcingMix at a time, beating well after each addition. Add rosewater, 1 drop of colouring (only add the second if necessary), salt and milk and continue to blitz until smooth.

2 Transfer the icing mixture to a piping bag and ice the cooled cupcakes.

Recipe by Food Daily

fooddaily.com.au

29

Method 1 Preheat oven to 160°C.

2 Greaseandlinethebottomofa23cm(9inch)roundspringform cake tin.

3 Melt the coconut oil by putting it in a bowl in the pre heating oven for a few minutes, then set aside to cool. To make the cake put all the cake ingredients in a bowl and mix well until thoroughly combined.

4 Spoon the cake mixture into the tin and bake for 40 minutes, until springy to touch and a skewer comes out clean.

5 Allow the cake to cool for 10 minutes then remove from the tin and allow to cool fully on a cooling rack.

For the cream cheese frosting:1 Combine remaining ingredients and mix well for a few minutes,

then spread on top on the cake.

IngredientsFor the cake:• 150gNatvia• 150mlcoconutoil

• 3largeeggs

• 225gplainwholemealflour

• 2½tspbakingpowder

• 1tspgroundmixedspice

• 175ggratedcarrots

• 75gsultanas

For the cream cheese frosting:• 125gNatvia Icing Mix• 125gfullfatsoftcheese(IusedPhiladelphia)

• zestof½orange

• 1tbspfreshorangejuice

Carrot Cake with Cream Cheese

Recipe by Julies's Family Kitchen juliesfamilykitchen.com

20 minutes

40 minutes

10-12 serves

31

IngredientsFor the cupcakes:• 1cupplainflour

• ½cupcoconutoil,melted

• 2tspbakingpowder

• ½cupNatvia • ¼cupcocoapowder

• 1cupalmondmilk(oranyother plant-based milk)

• 1tspvanillaextract

• ¼tspgroundcinnamon

• ½tspgroundcardamom

• ¼tspgroundclove

• ¼tspgroundnutmeg

For the frosting:• 225gNatvia Icing Mix• 125gveganbutter,softened

• 1tspvanillaextract

Chai Spiced Cupcake

50minutes

20minutes

12cupcakes

Recipe by La Gallette

lagallette.com

MethodFor the cupcakes:1 Preheat oven to 180°C. Line a 12-hole cupcake tin

with cupcake liners, set aside.

2 Combine the flour, baking powder, cocoa powder, cinnamon, cardamom, clove and nutmeg in a large bowl.

3 In another bowl, whisk together the coconut oil, Natvia sweetened, almond milk and vanilla extract.

4 Whisk the wet ingredients into the dry ingredients until smooth and evenly incorporated.

5 Spoon the batter into the prepared tin and bake for 20 minutes or until the cake spring back to the touch. Cool completely before icing.

For the icing:1 Beat the vegan butter until light and fluffy,

approximately 5 minutes.

2 Add the Natvia icing mix and vanilla extract and beat for another 1-2 minutes or until evenly incorporated.

3 Pipe the icing on the cupcakes.

33

Thin Mint Cookies

IngredientsFor the cookies:• 1cupwholemealflour

• ½cupalmondflour

• ½cupcacaopowder

• ½tspbakingpowder

• ¾tspsalt

• ⅔ cup Natvia• ⅓cupcoconutoil,melted

• 1egg

• 2tbspunsweetenedalmondmilk

• 1tbspvanillaextract

For the coating:• 300gofdarkchocolate

• ⅓cupNatvia Icing Mix• ½–¾tsppeppermintextract

Method1 To make the cookies: In a medium bowl, sift together flours, cacao powder, baking powder and salt. Set aside.

2 In the bowl of a standing mixer, add Natvia and coconut oil and beat on medium-high for a couple of minutes.

3 Reduce speed to low, then mix in egg, milk and vanilla. Add dry ingredients, then mix until just combined.

4 Divide dough into two parts, flatten, then wrap each half in plastic wrap. Leave dough to chill in fridge for 40 minutes, or until cold and firm.

5 Preheat oven to 175°C. Line two baking sheets with parchment paper and set aside.

6 Takeonehalfoutofthefridgeandrolloutto¼”thicknessbetween two pieces of parchment paper. Cut out cookies using a round cookie cutter and transfer to baking sheet.

7 Bake each batch for 15 minutes, or until set. Rotate sheets halfway through baking to cook evenly.

8 Leave cookies to cool for 5 minutes, then transfer to a wire rack to cool completely.

For the coating:1 Melt chocolate and Natvia together over a double boiler.

Remove from heat and stir in peppermint extract.

2 Place cooled cookies on a wire rack. Spoon melted chocolate carefully over each cookie and allow chocolate to drip over the side. Repeat with remaining cookies.

3 Once chocolate has set, serve with a beverage of choice or store cookies in an airtight container.

Thin Mint Cookies

60 minutes

30 minutes

15 cookies

Recipe by Vonnix@vonnix

35

Ingredients• 2cupsoatflour(rolledoats ground up in a food processor)

• 2tspbakingpowder

• ½cupNatvia• 1tspcinnamon

• 1tspallspice

• 3carrots,grated

• ½cupapplesauce

• ¼cupcoconutoil

• 3eggs,lightlybeaten

For the cream cheese:• 250gblocklightcreamcheese,

at room temperature

• ½cup(80g)Natvia Icing Mix• 1tspvanillaextract

Carrot Cupcakes

Method1 Preheat oven to 180°C. Line a 12 capacity muffin pan

with cupcake liners.

2 Mix together flour, baking powder, Natvia, cinnamon and all spice. Make a well in the centre and add remaining ingredients. Stir to combine.

3 Spoon mixture into cupcake liners, and bake for 30 minutes or until a skewer inserted comes out clean. Turn out onto a wire rack to cool.

4 To make the frosting, use an electric mixer to beat all ingredients together until smooth.

5 Ice the cooled cupcakes with the frosting mixture.

15 minutes

30 minutes

12 cupcakes

Recipe by Healthy Hotlips @healthyhotlips

37

Method 1 Preheat oven to 180°C.

2 Combine almond meal, oat flour, cocoa powder, Natvia and baking powder in a large bowl.

3 Crack eggs into a small bowl and beat lightly. Add eggs, oil, milk and vanilla into the bowl with the dry ingredients. Mix until well combined (but don’t over beat).

4 Line the base of a 20cm round cake tin with baking paper and spray side with cooking oil spray. Pour the mix into the tin and bake for around 40 minutes or until just cooked through.

5 When cool enough to handle, remove cake from cake tin and allow to cool on a wire rack.

For the chocolate mousse icing:1 Scoop the flesh out of the avocados and place into the bowl of

a small processor or high powered blender. Add cocoa, vanilla, Natvia and milk and blitz until smooth.

2 Refrigerate until required.

For the assemble:1 To assemble: When cake is cooled, cut in half horizontally and

spread the bottom half with a layer of mousse. Top with a layer of sliced strawberries. Spread the cut side of the cake top with more mousse then place on top of strawberries. Spread the top with remaining mousse and decorate with remaining strawberries, cherries and pomegranate.

IngredientsFor the cake:• 200galmondmeal

• 100goatflour

• 50gcocoapowder

• 165gNatvia• 2½tspbakingpowder

• 125mlcoconutoilorbutter,melted

• 4largeeggs

• 125mlmilk(anykindweusedalmond)

• 1½tspvanillaextract

For the chocolate mousse icing:• 3smallor2largeavocados

• 35gcocoaorcacaopowder

• 1tspvanillaextract

• 65gNatvia Icing Mix• 40mlmilk(anykind,weusedalmond)

• 1tspvanillaextract

To assemble:• 300-400gstrawberries

• pomegranateseeds,cherriesoranyfruit you like to decorate.

Chocolate Strawberry Cake

Recipe by Nourish The Day @nourishtheday

20 minutes

50 minutes

10-12 serves

To make this cake dairy free, choose a dairy free milk to make the cake and icing.

To make this recipe coeliac friendly you can replace the oat flour with a gluten free flour (may need to adjust amount depending on type used) or replace with another cup of almond meal.

Note:

39

IngredientsFor the doughnuts:• 1cupplainflour

• ½cupalmondmeal

• 3tbspcoconutflour

• 5tbspNatvia• 1tspbakingpowder

• ½tspbakingsoda

• 2tbspcoconutoil,melted

• ½cupalmondmilk

• ¼cupstrongespressocoffee,hot

• 1tspvanilla

• ½tspgroundcinnamon

For the icing:• 1cupNatvia Icing Mix• 2-3tbspalmondmilk

• 1tspstrongespressocoffee,hot

• 1cuproastflakedalmond,todecorate

Coffee & Roast Almond Baked Doughnuts

15 minutes

20minutes

24mini

doughnuts

MethodFor the cupcakes:1 Place the plain flour, almond meal, coconut flour, baking powder, baking soda and cinnamon in a large bowl.

2 In a separate bowl, whisk together the Natvia, coconut oil, almond milk, espresso coffee and vanilla extract.

3 Add the wet coffee mixture into the dry mixture and whisk until smooth and evenly combined.

4 Pipe into a greased doughnut pan and bake at 180°C for 18-20 minutes or alternatively use a doughnut maker, following manufacturer’s instructions.

For the icing:1 Stir all icing ingredients together until combined. Gently dip each doughnut into the icing and then the roast almond flakes.

2 Allow icing to set completely before serving.

Recipe by La Gallette

lagallette.com

41

MethodFor the cake: 1 Preheat the oven to 180°C. Grease 3 round baking tins and line the bases with greaseproof paper.

2 In a small bowl, combine the flaxseed meal and warm water, set aside to thicken for 5 minutes.

3 Meanwhile, combine the flours, Natvia, cinnamon and baking soda in a large bowl.

4 In another bowl, whisk together the flax ‘eggs’, coconut oil, pineapple and mashed bananas.

5 Add the wet ingredients to the dry and whisk until smooth.

6 Divide the batter amongst the prepared tins and bake for 30-35 minutes or until the cake springs back to the touch.

For the icing: 1 Place butter in a large mixing bowl. Use an electric beater to beat for a minute until light and fluffy.

2 Gradually add Natvia Icing Mix and beat until mixture is pale and fluffy. Gradually add the milk and beat until smooth. Do not overbeat!

3 Cool cake completely before icing.

IngredientsFor the cake: • 2cupswhitespeltflour*

• 1cupwholemealspeltflour*

• 1cup Natvia • 1tspbakingsoda

• 1tspgroundcinnamon

• 3tbspflaxseedmeal

• 9tbspwarmwater

• ¾cup/175mlcoconutoil,melted

• 500gcrushedpineapple,injuice

• 2cupsmashedripebananas

For the icing: • 125gbutter,cubedatroomtemperature

• 225gNatvia Icing Mix, sifted

• 30mlmilk

* A gluten free flour mix may also be used for a gluten-free alternative

Hummingbird Layer Cake

50minutes

30minutes

14serves

Recipe by La Gallette

lagallette.com

43

IngredientsFor the cupcakes:• 225gunsaltedbutter,(roomtemperature)

• 1½cupsNatvia• 2¾cupsplainflour

• 1tspbakingpowder

• tspsalt

• 4largefreerangeeggs,(roomtemperature)

• ½cupfullcreammilk

• ¼cuplemonjuice(freshorconcentrate)

• 1tspfreshlygratedlemonzest

For the lemon frosting:• 225gunsaltedbutter

• 3-4cupsofNatvia Icing Mix• 2tspmilk

• ¼cuplemonJuice (fresh or concentrate)

• 1tspfreshlygratedlemonzest

• 2-3dropsofyellowfoodcolouring

Lemon Cupcakes

18 minutes

21 minutes

12-14 cupcakes

MethodFor the cupcakes:1 Beat butter on high until nice and soft, approximately 1 minute.

2 Add Natvia. Beat on medium-high until light and fluffy, for about 3 minutes.

3 Add eggs one at a time, beat for 30 seconds between each addition.

4 Whisk together flour, baking powder, and salt in a bowl.

5 Add about a third of the flour to the butter/Natvia mixture and beat to combine.

6 Add milk and beat until combined.

7 Add about a third of the flour to the butter/Natvia mixture and beat to combine.

8 Add lemon juice and zest, beat until combined.

9 Fillcupcakepapersinpansabout⅔full.10 Bake for 17-21 minutes at 180°C until a cake tester

comes out clean.

11 Cool cupcakes prior to frosting.

For the lemon frosting:1 Beat butter on medium-high speed

until light and fluffy, about 5 minutes.

2 Add 2 cups of Natvia Icing, milk and lemon juice.

3 Beat on low-medium speed until combined, then increase speed to medium-high and beat for 3 minutes.

4 Add another cup of Natvia Icing Mix along with lemon zest and yellow food colouring. Beat until fluffy, for about 2 minutes.

5 Taste frosting and if more sweetness is required, add extra Natvia Icing Mix and beat for another 2 minutes.

6 Pipe the icing on the cool cupcakes.

Recipe by Cupcake Central

cupcakecentral.com.au

45

Method1 Place all ingredients, except for cacao nibs, into your food

processor. Whiz until combined and smooth.

2 Serve immediately in little bowls and sprinkle with cacao nibs.

Ingredients• 200gfreshstrawberries

• 100gfrozenraspberries

• 600gicecubes

• 50gNatvia Icing Mix (more or less to taste)

• 1eggwhite

• 1-2tbspcacaonibs

Raspberry Choc Chip Sorbet

2 minutes

6 serves

Recipe by Cassandra

liveitdoit.com.au

47

MethodFor the cake: 1 Preheat oven to 155°C.

2 Sift cocoa, flour, Natvia, baking soda, baking powder, and salt into the bowl of an electric mixer. Transfer bowl to mixer fitted with the paddle attachment. With the mixer on low, beat in oil, buttermilk, vanilla, eggs, and hot water, one at a time, blending well after each addition. Beat until smooth, about 2 minutes.

3 Pour batter into prepared cake tin. Bake, rotating pan halfway through baking, until a toothpick inserted into the center of the cupcake comes out clean, about 20 minutes.

4 Transfer cake to a wire rack to cool for 20 minutes before icing.

For the “glue” that holds your cakePOPs together: 1 Cream butter until smooth and pale (approx. 5 minutes)2 Add Natvia cup at a time and mix in on lowest speed3 Add vanilla and salt and mix on high for 4 minutes4 Add milk slowly until all combined. Mix on high for 1 minute.5 Fold in freeze-dried cranberry powder (optional for a burst of flavour)

For making and decorating: 1 Crumble the cake mix down in a food processor to fine crumbs.

2 Mix in enough buttercream to form your crumbs into a “play dough” consistency.

3 Ideally you want one ball of dough to work with.

4 Weigh out 28g balls and roll each ball into a neat, tightly compact ball.

5 Melt a small amount of sugar free chocolate in a glass tumbler.

6 Dip a cakePOP stick into the chocolate to cover approx 2.5cm of the base of the stick.

7 Place the stick upright, into the cakePOP ball (stick should go two thirds into the ball).

8 Place in fridge for 30mins for balls to harden.

9 Melt around 200g of your chosen chocolate. Allow to cool to just above room temp (but not allowing it to harden). Chocolates vary

in their melting ability but you want to work with chocolate that is not cold or hot. Warm is okay.

10 Dip each cakePOP in the chocolate and set upright to cool and set (a styrofoam block is useful for this purpose).

11 Decorate with coloured chocolate lines, freeze dried fruit powders, cacao grating or coconut flakes.

IngredientsFor the cake: • 192gcocoapowder

• 384gplainflour

• 384gNatvia• ½tbspbakingsoda

• 1½tspbakingpowder

• 1½tspsalt

• 225gvegetableoil

• 510gbuttermilk

• 3eggs(atroomtemperature)

• 354ghotwater

For the CakePOPs frosting: • 170gbutter

• 400gNatvia Icing Mix• 1tsppurevanillapaste

• Pinchofsalt

• 3tbspmilk(atroomtemp)

• 1tbspfreeze-driedcranberry(orotherfruit)

(optional for a burst of flavour)

• 300gsugarfreechocolate

Chocmud Cakepops

Recipe by The Classic Cupcake Co

theccc.com.au

40 minutes

20 minutes

40-50 cakepops

50 minutes

49

Method1 Preheat oven to 180°C and spray two sandwich tins with oil.

2 Sift flours and baking powder into a large bowl and stir through Natvia and lemon zest.

3 In a separate bowl, whisk together eggs, butter, yoghurt and lemon juice until well combined.

4 Make a well in the centre of the dry ingredients and add the wet mixture, whisking until combined.

5 Pour baker into sandwich tins and bake for 20-25 minutes or until an inserted toothpick or skewer comes out clean.

6 Transfer to a wire rack to cool in the tin for 10 minutes, then remove from tin and allow to cool completely.

7 Beat together mascarpone, yoghurt and Natvia to a smooth paste.

8 Spread half the icing over one of the cakes, top that cake with the other cake, and spread remaining icing over the top to serve.

Ingredients• 1½cupswholemealspeltflour

• 1½cupsplainflour

• 3tspbakingpowder

• 1cupNatvia• 2lemons,zested

• 4eggs

• ½cupbutter,melted

• 1½cupsGreekyoghurt

• ½cuplemonjuice

For the icing:• 250gmascarpone

• ¾cupGreekyoghurt

• 4cupNatvia Icing Mix

Madeira Cake with Mascarpone Icing

15 minutes

25 minutes

12 serves

Recipe by Food Daily

fooddaily.com.au

51

Ingredients• ¼cup/45gNatvia• ¼cup/80gapplesauce

• 1egg

• ½tspvanillaextract

• ¾cup/110gwholemealspeltflour

• ¾tspbakingpowder

• 1tsppumpkinpiespice(or¼tspeachof cinnamon, ground ginger, allspice & nutmeg)

• 1cuppumpkinpuree(madefrom250g raw pumpkin, boiled until soft then mashed)

For the frosting:• 1tub/220gextralightPhiladelphiacreamcheese

• ⅓cup/65gNatvia Icing Mix• ½tspvanillaextract

• ½tspcinnamon

Pumpkin Pie Cupcakes

Method1 Preheat oven to 180°C. Line a muffin tray with 8 cupcake liners.

2 In a medium bowl, combine the flour, baking powder and spice.

3 Cream together the Natvia and apple sauce in another bowl. Combine the egg and vanilla.

4 Whisk in the flour mixture, then add the pumpkin puree. Keep whisking until all ingredients are combined.

5 Divide batter between cupcake liners, then bake for 15-20 minutes, or until a skewer inserted comes out clean. Transfer cupcakes to a wire rack to cool.

For the frosting:1 Combine all ingredients in a medium bowl.

2 Transfer to a piping bag and pipe onto the cupcakes.

10 minutes

20 minutes

6 cupcakes

Recipe by Healthy Hotlips @healthyhotlips

53

Ingredients• 175gplainflour

• 1tbspgroundginger

• ¾tspbicarbsoda

• 125gtreacle

• 80mlvegetableoil

• 70gNatvia• 1eggreplacer(weusedOrgranNoEgg)

• 100mlriceorsoymilk

For the icing:• ¾cupNatvia Icing Mix, sifted

• 2tbsplemonjuice

• 1tsplemonzest

Ginger Treacle Loaf

10 minutes

40 minutes

12 serves

Method1 Preheat oven to 150°C, and grease and line a small- to-medium loaf tin.

2 Sift flour, ginger and bicarb soda into a bowl and stir to combine. In a separate bowl, mix together treacle, oil, Natvia, egg replacer and milk until combined.

3 Bit by bit, pour wet mixture into dry mixture, and whisk very gently (to ensure it combines well without lumps forming).

4 Pour batter into loaf tin and bake for around 40 minutes or until a skewer inserted in the centre comes out clean. Cool in tin while you prepare the icing.

For the icing:1 Heat icing sugar and lemon juice in a small saucepan for a few minutes, until melted. Whisk to form a smooth glaze, and cool slightly until it begins to thicken.

2 Turn cake out onto a wire rack, drizzle with lemon icing and sprinkle with zest.

Recipe by Food Daily

fooddaily.com.au

55

IngredientsFor the truffles:• 1cupraw,unsaltedalmonds

• 3tbspdesiccatedcoconut

• 1tbsprawcacaopowder

• 3tbspDu Chocolat• 7dates,soakedinwarmwaterfor 10 minutes

• 1tbsplimejuice

• 1tbspcold-pressedliquidcoconutoil

• Zestof1lime

For the icing:• ½cupNatvia Icing Mix• 1-3tbspwater

• Flakedalmonds,todecorate

Chocolate, Almond & Lime Truffles

20minutes

12truffles

Recipe by La Gallette

lagallette.com

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.

For the icing:1 Combine all icing ingredients into a bowl. Add little or more

water until a pouring cream-like consistency.

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

57

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