Sugar-Free RecipesWINTER SPECIAL

Baking soothes the soul and nevermore so than in winter. Delicious oven-bakes and dishes to warm you up, our selection of sugar-free recipes are the perfect reason to try your hand at our new, and exclusive Winter Warmer recipes!

Refined Sugar Free Sugar Free Dairy Free Gluten Free High Fat Low Carbohydrate

VeganRefined Sugar Free Sugar Free Dairy Free Gluten Free High Fat Low Carbohydrate

Vegan

About Natvia.........................................................Natvia’s Ambassadors.............................................

Savoury Warm RecipesEasy Pumpkin & Chickpea Curry..............................Immunity Soup.......................................................

Sa ur S a s Natvia Beetroot Hommus........................................Flat Bread..............................................................

S ee S a s Ricotta & raspberry toastie.....................................Peanut Butter and Jelly Cheesecake.........................Chia Cinnamon Loaf...............................................Fruity Coconut Forbidden Black Rice Pudding..........Vanilla Rice Pudding with Raspberry Compote.........

DrinksMulled Wine...........................................................

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Natvia is a 100% natural sweetener that can be used in cooking, baking, tea, coffee, smoothies and everything nutritional. The product comes in the form of on the go tablets, canisters, sachets and baking range boxes. Established in 2008, Natvia is the go to product for replacing sugar the healthy way and helping the world quit sugar. It is currently available at City ’Super, Great, selected Fusion/Taste/International, Health Aims, Mannings and One 2 Cake.

Established in 2008, by health enthusiast and food entrepreneur Samuel Tew, Natvia has been Australia’s favorite natural product for replacing sugar the healthy way. Made from stevia plant, Natvia is a 100% natural sweetener, sweeter than sugar but it doesn’t affect glucose levels meaning people with diabetes can also use it.

• 96% FEWER CALORIES THAN SUGAR! • ZERO G.I.• LOW CARBS • TOOTH FRIENDLY• FRUCTOSE FREE

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www.natvia.com

@natvianaturalsweetener

@natvianaturalsweetener

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Fi Sugar Free Recipes a

Nina Barwald @ninabarwald

Andrealove @eatnik0nlinewww.eatnik.com.au

Sarah K @sarahfitfoodie

Alanna BrownRecipe developper at Natvia! @lanaeatingpositive

5

as u p i i pea Curry

INGREDIENTS

• 1 tbs Coriander seeds• 1 tbs Cumin seeds• ½ tbs Mustard seeds• ½ tbs peppercorns• 2 tsp turmeric• 3 cloves of garlic, diced• 1 brown onion, diced• 2 hot green chilli’s, finely diced• 500g pumpkin, diced• ¾ cup vegetable stock• 400ml coconut milk• pinch of salt• 1 tbs Natvia• 4-6 serves of brown rice

SERVES: 4-6PREP TIME: 10 MINUTESCOOKING TIME: 30 MINUTES

METHOD

1. Dry roast the spices in a fry pan by heating on a dry fry pan for a few minutes, until they become fragrant. Transfer to a mortar and pestle and grind into a fine powder.

2. Melt 1 tablespoon of coconut oil in a medium sized saucepan. Add the garlic and onion and fry until they just start to brown, stirring often. Add the green chilli, chopped pumpkin and curry powder and stir to coat. Add the stock and half the coconut milk and turmeric stir and bring to boil. Simmer for 20 minutes until the pumpkin starts to soften.

3. Add remaining coconut milk, chickpeas and Natvia to taste.

4. Serve over brown rice with extra fresh chilli

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u i S up

INGREDIENTS

• 200g potato, peeled and diced• 2 tbs olive oil• 3 cloves garlic, diced• 3 shallots, diced• 1 head of broccoli, chopped• 1-2 tsp dried mixed herbs• 3 ½ cups vegetable stock• 200g du puy lentils, cooked• 2 cups baby spinach

SERVES: 6PREP TIME:10 MINUTESCOOKING TIME: 35 MINUTES

METHOD

1. In a medium sized sauce pan fry garlic and onion with olive oil until the start to soften. Add the potato and cook on low heat for another 7-10 minutes, until they start to soften. Add the broccoli and stir. Cook for another 5 minutes.

2. Pour over the vegetable stock, add some dried mixed herbs and bring to boil before simmering, covered for 10 minutes until softened. Add a little salt and Natvia to taste. Cool slightly and add to a food processor, or use a bar mix to create a smooth soup.

3. Gently reheat on low heat, adding the lentils and spinach.

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99

ee r us

INGREDIENTS

• 1 tbs cumin• 3 - 4 Baby beetroot, roasted & skinned• 3 cloves garlic, diced• 400g tinned chickpeas, washed and drained• ¼ cup lemon juice• 1 tsp lemon zest• 1 tsp Natvia• 1 heaped tbs tahini• 2 tbs Olive oil• Salt & pepper to taste• 1 tbs dukkah

SERVES: 10PREP TIME: 10 MINUTES COOKING TIME: 15 MINUTES

METHOD

1. Butter one side of each piece of bread.

2. Combine the Natvia and Ricotta. Spread onto the unbuttered sides of the bread. Sprinkle raspberries over the ricotta of one of the slices. Sandwhich together the bread.

3. Heat a fr pan to medium high and place the sandwhich on the fry pan . Fry for 30 -45 seconds before carefuly flipping over. Press down with a spatula and fry for 15-20 seconds until golden brown on both sides

4. Serve with extra raspberries and natvia sprinkled over the top

Flat BreadINGREDIENTS

• 1 ½ cups bread flour• ½ tsp baking powder• pinch of sea salt• 1 tsp Natvia• ¼ cup buttermilk• 1 tbs olive oil• ½ cup milk• olive oil• 2 tsp cumin• cracked pepper

SERVES: 4-8 PREP TIME:30 MINUTESCOOKING TIME: 10 MINUTES

METHOD

1. Combine the flour, baking powder, sea salt and Natvia in a mixing bowl. Make a well in the centre and add the buttermilk, oil and milk. Combine until a sticky dough forms 2. Add a little extra flour to dust the hands. Knead in the bowl until a smooth and soft dough forms. Form into a ball and cover for 30 minutes at room temperature.

3. Dust a workbench with cornflour and then knead, adding a little cornflour if too sticky as needed. Cut into 4-8 even pieces. Form them into balls and flatten into pancakes. Roll out using a rolling pin

4. Bring a fry pan over medium heat, greasing lightly with olive oil. Cook for about 1 -2 minutes on one side, brushing the uncooked side with a little olive oil and sprinkling with cumin and pepper before flipping and cooking for a further 30 seconds – 1 minutes. Repeat with remaining dough

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13

ea u u er a e eeseca e

INGREDIENTS

Base• 1 cup roasted salted peanuts• 8-10 medjool dates waterCheesecake Layer• 1 cup raw cashews (soaked in boiling water for 30 mins• 1 cup berries (I used frozen raspberries and strawberries)• 1 tbsp maple syrup• 1 tbsp of Natvia• 1 tbsp lemon juice• 1 tbsp coconut oil

SERVES: 8PREP TIME: 25 MINUTES+2 HOURS TO CHILL

RECIPE BYBy Nina Barwald @ninabarwald

METHOD

1. In a food processor, combine the dates and peanuts. Add a splash of water to help blend the mixture into a paste. Press the mixture into the bottom of a lined loaf tray, smooth the surface and place in the fridge to firm up.  2. In a food processor, combine all of the cheesecake ingredients and blend until smooth. Spoon the cheesecake mixture onto the base and smooth the top with a spatula. Place the tin in the freezer to chill and firm up. 3. Remove from the freezer once set firmly and slice. 

4 .Optionally, you can drizzle the slices with some extra peanut butter. Keep the slices stored in the freezer. 

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Ric a ra err a ie

INGREDIENTS

• 2 x slices of fresh brioche or sourdough• 1-2 tbs butter• 100g ricotta• 1 tsp Natvia, plus extra• ½ cup raspberries

SERVES: 1PREP TIME: 10 MINUTESCOOKING TIME: 1-2 MINUTES

METHOD

1. Butter one side of each piece of bread.

2. Combine the Natvia and Ricotta. Spread onto the unbuttered sides of the bread. Sprinkle raspberries over the ricotta of one of the slices. Sandwhich together the bread.

3. Heat a fr pan to medium high and place the sandwhich on the fry pan . Fry for 30 -45 seconds before carefuly flipping over. Press down with a spatula and fry for 15-20 seconds until golden brown on both sides.

4. Serve with extra raspberries and natvia sprinkled over the top

u e i eINGREDIENTS

• 1 large orange• 1 bottle (750mL) red wine• 1 tsp vanilla extract or 1 vanilla pod• ½ cup Natvia• 3 cloves• 1 cinnamon stick• 1 star anise

SERVES 4-6PREP TIME: 5 MINUTESCOOK TIME: 20 MINUTES

RECIPE BYAndrealove @eatnik0nlinewww.eatnik.com.au

METHOD

1. Peel 4 strips of peel from the orange. Place in a large pot. Squeeze in the juice of the orange.

2. Add one and a half cups of the red wine, vanilla, Natvia, cloves, cinnamon and star anise. Heat over a medium heat and stir until sweetener has dissolved completely. Continue to cook for 10 minutes, to allow spices to infuse.

3. Add in the remaining wine. Cook for a further 5-10 minutes until warm. Serve immediately.

ia i a a INGREDIENTS

• 2 cup SR flour• ½ cup Natvia• 1 tsp baking powder• 1 tbs cinnamon• pinch of salt• 2 eggs• 1 ½ cups buttermilk• 1/3 cup vegetable oil• 1 tsp vanilla extract

CINNAMON SUGAR FILLING

• 75g unsalted butter• ½ cup natvia • 3 tsp cinnamon• ½ tbs chia seeds

SERVES: 8PREP TIME: 10 MINUTESCOOKING TIME: 45 MINUTES

METHOD

PREHEAT THE OVEN TO 200C

1. Combine the flour, half of the Natvia, the baking powder, ½ tsp cinnamon, salt and stir to combine. In a separate bowl combine the remaining Natvia, chia and cinnamon.

2. Combine the egg, buttermilk, vegetable oil and vanilla and pour over the flour mixture, stir until combined. Pour half the batter into a greased loaf tin

3. Stir the melted butter through the Natvia and cinnamon mixture. Drizzle over the batter and use a skewer or knife to swirl. Add the remaining batter. Tap on the bench firmly to remove any air bubbles. Place in the oven for 5 minutes, then lower the temperature to 170C to bake for 40-45 minutes. Remove form the oven and stand in the tin for 10 minutes before removing to a wire rack to cool completely. Slice and serve.

Frui c u F r i e a Rice u i g

INGREDIENTS

• 250g cooked forbidden black rice (microwaveable rice packets or leftover rice works well)• ¾ of a 250ml can light coconut milk• ¼ cup water• 4 tbsp Natvia Sweetener•  ½ tsp salt

SERVES: 2PREP TIME: 3O MINUTES

RECIPE BYSarah K @sarahfitfoodie

METHOD

1. Combine all the ingredients in a pot and bring to the boil whilst stirring continuously

2. Reduce heat to low. Simmer for 20-25 min or until the water has evaporated and the pudding is thick and creamy. Be sure to stir every couple of minutes to prevent the bottom from burning.

3. Serve with fresh berries, caramelised bananas, yogurt, nuts and hemp seeds.

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23

a i a Rice u i g i Ra err p e

INGREDIENTS

• ½ cup arborio rice• 2 cups (500mL) milk• ¼ cup + 1 tsp Natvia • 2 tsp vanilla extract• 1 ½ cup raspberries (fresh or frozen)• Chia seeds, to serve

SERVES 2PREP TIME:10 MINUTES COOK TIME: 25 MINUTES

RECIPE BYAndrealove @eatnik0nlinewww.eatnik.com.au

METHOD

1. In a medium saucepan, combine rice, milk, one quarter cup of Natvia and vanilla. Bring to a boil. Turn heat down to low, cover with a lid and simmer for 10 minutes.

2. Remove the lid and cook for a further 15 minutes, or until rice is soft. Remove from heat and allow to stand for five minutes.

3. For the raspberry compote, place fresh or frozen berries and remaining one tablespoon of Natvia in a small saucepan.

4. Heat over a medium to low heat, stirring continually and mashing fruit. Continue to cook until berries have broken down. Remove from the heat.

5. To serve, divide rice pudding into two bowls, top with raspberry compote and sprinkle with chia seeds. Can be enjoyed hot or cold.

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Enjoy!