High Tea began in the mid 1700’s as an afternoon meal for servants. It was usually eaten

standing up or on high stools – which is how it got its name! High tea was typically a

heartier meal than our afternoon tea, including savouries and meat.

Afternoon Tea, on the other hand, was reserved for the upper class. The 7th Duchess of

Bedford has been credited with introducing the custom in the 1830s. Fed up with the long

wait between lunch and the evening meal, she began serving her guests an afternoon tray

of tea, cake and bread and butter.

Clearly this was a problem common to the entire English aristocracy, as afternoon tea

quickly became fashionable. It became a social fixture, allowing the upper class ladies ‘to

take’ and socialise while they waited for the gentlemen to return for the evening meal.

If you were invited to join the ladies for afternoon tea, this meant that you were old enough

to have learnt proper manners. There was certainly a high standard of behavior expected

during tea – possibly very different to how we usually have our afternoon cuppa today!

Although high tea was not what the aristocratic afternoon meal was called, it has now

become a common term for what has traditionally been called ‘afternoon tea’.

Historyof High Tea

Do pour your tea first, and then add milk,

although this is a hotly contested issue in the

tea world.

However there is no correct order to apply jam

and cream to your scone. What ever you prefer!

Don’t leave your spoon in your teacup. And

certainly don’t stir in a circular motion! Forward

and backward, without clinking against the

sides, is the preferred stirring technique!

Don’t put things on tables that don’t belong

to the tea service. This includes phones, keys,

sunglasses and wallets.

Don’t, whatever you do, stick your pinkie out.

This is considered quite rude.

1.

2.

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5.

Like all good traditions, there are a few does and don’ts when it comes to taking tea.

High TeaEt-tea-quette

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INGREDIENTS

2 cups strawberries, slice

⅓ cup Natvia

2 tbsp water

1 tbsp chia seeds

Sugar Free Chia Seed Jam

METHOD

1 In a small saucepan, add strawberries, Natvia and

water. Cook on high heat until mixture begins to

bubble.

2 Then reduce heat to medium-low.

Stir constantly and allow strawberries to breakdown to

desired consistency.

3 I cooked mine for around 10 minutes after reducing the

heat. Stir in chia seeds and remove from heat. Taste

and adjust level of sweetness if needed.

4 When jam is cooled to room temperature, transfer to a

jar and refrigerate overnight before serving.

PREP: 15 MINUTES COOK: 10 MINUTES SERVINGS: 1JAR

RECIPE BY: VONNIX

INGREDIENTS

1 cup reduced fat,

unsweetened, shredded coconut

2 tbsp peanut flour

¼ tsp salt

¼ cup egg whites

¼ cup Natvia

1 tsp vanilla extract

Sugar FreePeanut Butter Macaroons

METHOD

1 Preheat oven to 175°C. Line a baking tray with

parchment paper.

2 Stir together shredded coconut, peanut flour and salt

set aside. In a clean bowl, beat egg whites to soft

peaks then add Natvia and vanilla extract.

3 Continue to beat until stiff peaks form. Carefully fold in

coconut mixture and dollop onto parchment paper.

4 Bake for 10 minutes or until macaroons are golden.

Serve immediately or allow to cool to room

temperature before storing in an airtight container.

PREP: 20 MINUTES COOK: 10 MINUTES SERVINGS: 12

RECIPE BY: VONNIX

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INGREDIENTS

2 egg yolks

1 whole egg

1 cup cream

¾ cup milk

1 sheet of puff pastry

2 tsp vanilla extract

2 tsp cornflour

½ cup Natvia

Portugese Custard Tarts

METHOD

FOR THE PASTRY

1 Preheat oven to 200°C

2 Cut defrosted puff pastry in half, place one piece on

top of the other and roll up tightly along the short end.

Cut in half, in half again, and then cut each piece into

3 approxmately 1cm wide to

make 12 pieces.

3 Roll each piece between 2 sheets of baking paper

until about 10cm wide and place each piece into a 12

capacity muffin tin, then chill in fridge.

FOR THE CUSTARD

1 Combine eggs, Natvia and cornflour in a saucepan

and whisk.

2 Add milk and cream on low heat. Stir well until boiling

and thick.

3 Pour into a bowl, cover surface in cling film to stop

skin forming and put

aside to cool.

4 Once cool divide custard into pastry cases and bake

for 20-25 minutes untill browned on top.

PREP: 20 MINUTES COOK: 25 MINUTES SERVINGS: 12

RECIPE BY: ANNEMARIE

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INGREDIENTS

1 cup canola oil

1¼ cup Natvia Icing Mix

extra for dusting

2 eggs

1 cup dairy free yogurt

(or regular yogurt)

2 cups all purpose flour

3 tsp baking powder

1 tsp salt

1 tbsp rosewater

METHOD

1 Preheat oven to 350°F. Grease and spray 8 nonstick

individual cake pans.

2 In a stand still mixer fitted with a paddle, mix together

the oil, Natvia icing mix, rosewater, and eggs until

combined.

3 Alternatively add the yogurt and flour mixing after

each addition until just combined. Once all ingredients

are added mix for an additional minute to make sure it

is well combined.

4 Divide mixture between the greased and floured pans

and bake for 25 to 30 minutes until a toothpick comes

out clean.

5 Allow to cool for 5 minutes and then turn out cakes

while they are still warm.

6 Dust with Natvia icing if desired and serve with fresh

fruit.

PREP: 10 MINUTES COOK: 25-30 MINUTES SERVINGS: 8

RECIPE BY: MARIA ENGLAND

Mini Rosewater Cakes

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METHOD

BASE

1 Blitz the seeds with the coconut flour until crumbed.

Add the other ingredients and process again.

2 Press into the base of silicon molds with fingers and

put in the freezer while you make the filling.

FILLING

1 Blend all ingredients except for the cherries until

smooth.

2 Spoon on top of bases and press in some cherry

pieces.

3 Freeze overnight.

COCONUT CREAM TOPPING

1 Blend all ingredients with a electric mixer until fluffy.

2 Pipe onto cheesecakes.

INGREDIENTS

BASE

¼ cup sunflower seeds or

nuts of choice

1 tbsp coconut flour

2 tsp coconut oil

2 tsp Natvia

4 each cherries or 4 tsp beetroot for

color

FILLING

1 cup raw cashews soaked

overnight and drained

1-2 tbsp chopped fresh cherries

1 cup desiccated coconut

⅓ cup Natvia

¼ cup coconut water

1 tsp coconut essence

1 tsp vanilla extract

pinch salt

COCONUT CREAM TOPPING

1 can coconut cream chilled and scoop

out thick cream part only

¼ cup Natvia Icing mix

As needed Beetroot or Cherry Juice

optional for color

PREP: 10 MINUTES COOK: 25-30 MINUTES SERVINGS: 8

RECIPE BY: HEALTHY EATING JO

Cherry Coconut Cheesecakes

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INGREDIENTS

1 can pineapple slices in juice

1 tbsp organic honey

½ cup butter softened

½ cup Natvia

2 each eggs lightly beaten

1 ¼ cup self-rising flour sifted

Pineapple Upside Down Cake

METHOD

1 Preheat oven to 350°C.

2 Grease a round ring cake pan. Line the base of the pan

with parchment paper.

3 Drain the pineapple, reserving 2 Tablespoons juice.

Cut the pineapple slices in half and set aside.

4 Drizzle the honey over the base of the prepared cake

pan. Then, arrange the pineapple slices on top of the

honey.

5 Using an electric mixer, beat the butter and Natvia for

3 minutes or until light and fluffy. Add eggs, one at a

time, beating after each addition.

6 Add flour and reserved pineapple juice to the butter,

sugar, and egg mixture. Stir to combine.

7 Once combined, spread the cake batter over the

pineapple slices in the cake pan.

8 Bake for 35 to 40 minutes, or until your cake tester

comes out clean. Let cake cool in pan for 5 minutes

and then transfer to a wire rack to cool completely

before serving.

PREP: 20 MINUTES COOK: 40 MINUTES SERVINGS: 8-12

RECIPE BY: RECIPE CHATTER

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INGREDIENTS

1 cup almond meal

1 ½ cups gluten free plain flour

2 tsp gluten free baking powder

2 tbsp egg replacer

+ ⅓ cup of water

1 ½ tsp vanilla paste

1 tsp cinnamon

½ cup Natvia

⅔ cup soy rice/almond/coconut milk

⅔ cup coconut oil, melted

1 apple, cored and sliceded

Paleo Apple Tea Cake

METHOD

1 Preheat oven to 180C. Grease and line a round 20cm

spring form or removable base pan.

2 Combine dry ingredients (except Natvia) and mix. Set

aside. Mix together egg replacer, vanilla, oil and Natvia

until combined.

3 Stir in the flour batch, half at a time. Each time add

half the milk alternative and mix through. Pour batter

into pan and lay sliced apples in a circle shape, slightly

overlapping each end.

4 Sprinkle with cinnamon. Bake for 30-40 minutes until a

skewer comes out clean. I sprinkled some Natvia icing

sugar over the top to finish it too.

PREP: 20 MINUTES COOK: 40 MINUTES SERVINGS: 1 CAKE

RECIPE BY: NESS LOCKYER

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INGREDIENTS

¼ cup coconut oil melted

2 eggs

½ cup Natvia

1 each lemon, zested

1 each lime, juiced and zested

½ each lemon, juiced

1 ⅔ cup almond meal

⅓ cup gluten free flour

1 ½ tsp baking powder gluten free

½ tsp baking soda

250g Ricotta

Citrus, Almond Ricotta Cake

METHOD

1 Preheat oven to 180°C.

2 In a blender/food processor or electric mixer combine

oil, zest, eggs, juice, and stevia until smooth and light

and fluffy (this is important).

3 Pour into a mixing bowl and fold in the remaining

ingredients until combined.

4 Spoon into a 20cm greased cake tin, lined with baking

paper (it will look flat but it’s not a massively high cake)

5 Bake for 20-30 mins or until set depending on oven.

6 Allow to cool then decorate with extra grated zest, lime

wedges and edible flowers.This cake keeps for a few

days.

PREP: 10 MINUTES COOK: 30 MINUTES SERVINGS: 8-12

RECIPE BY: NOURISH THE DAY

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INGREDIENTS

SLICE

½ cup dessicated coconut

¼ cup cacao

¾ cup + 2 tbsp gluten free flour

1 tsp baking powder

1 tsp vanilla essence

1 egg or 1 chia egg

¾ cup Natvia

¾ cup coconut oil

ICING

⅓ cup Natvia Icing Mix

½ cup cacao Powder

⅔ cup coconut oil

Chocolate Slice

METHOD

SLICE

1 Mix the dry and wet ingredients separately then

together.

2 Press into a lined brownie tin. Bake a 180° for 15-20

mins. Let cool completely before icing.

ICING

1 Mix all ingredients until well until well combined and

pour over the slice. Return to the fridge for about 15

mins until set.

PREP: 10 MINUTES COOK: 20 MINUTES SERVINGS: 8

RECIPE BY: WHOLESOME_INES

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INGREDIENTS

1 ½ cups semolina

¼ cup Natvia

⅔ cup desiccated/shredded

coconut, unsweetened

2 tsp baking powder

1 cup Greek Yoghurt

⅔ cup apple sauce

¼ cup almond milk,

unsweetened

¼ cup blanched almonds, whole

SYRUP

1 ½ cups water

½ cup Natvia

1 tbsp rosewater essence

1 tsp lemon juice

Semolina Rosewater Slice

METHOD

1 Prepare syrup by placing water and Natvia in a

saucepan and placing onto a high heat. Bring to

the boil, then reduce heat to a simmer and continue

cooking until Natvia has dissolved. Stir in the rosewater

and lemon juice and cook for a further 10 minutes, then

remove from the heat and allow to cool.

2 Preheat oven to 180C. Grease and line a 20cm square

cake pan.

3 Combine the semolina, Natvia, coconut and baking

powder in a bowl. Make a well in the centre and pour

in apple sauce, yoghurt and milk. Mix until combined.

Spread mixture evenly into prepared pan. Let mixture

stand for 15 minutes to firm.

4 Cut mixture into 16 squares in the pan, and press an

almond into the centre of each square. Bake for 40

minutes or until golden.

5 Remove slice from the oven and immediately pour over

the cooled syrup. Allow to cool before serving.

PREP: 30 MINUTES COOK: 40 MINUTES SERVINGS: 16

RECIPE BY: HEALTHYHOTLIPS

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INGREDIENTS

BASE

½ cup Natvia¼ cup almond meal

6 Weet Bix biscuits

LEMON FILLING

1 each container of yogurt

½ cup freshly squeezed lemon juice

5 tbsp hot water

2 tbsp gelatine

¼ cup butter melted

Lemon Slice

METHOD

BASE

1 Begin by crushing up the Weet Bix and then mixing in

the Almond Meal.

2 Add the melted butter and once thoroughly combined,

place in a small tray.

3 Push the mix down with a fork to create a base.

4 You could always use crumbled biscuit such as Marie or

Nicè for a crunchy base- this will add calories though.

5 Refrigerate for two hours so the base is firm.

LEMON FILLING

6 Blend the yoghurt with the lemon juice. I used an

electric mixer to get a lot of air into it & create a more

fluffy texture.

7 Add the sweetener & continue to beat for a good few

minutes.

8 Dissolve the gelatine in the hot water and once all

dissolved add to the yoghurt mix.

9 Remove the base from the fridge and pour on the

lemon mixture.

10 Refrigerate for another 2 hours & then remove from

pan and cut in slices

or squares.

11 There are many options with this recipe, it could be

made gluten free, easily made vegan or flavours

added or removed.

PREP: 20 MINUTES COOK: 3 MINUTES SERVINGS: 2

RECIPE BY: HALFWAY TO HEALTHY

This Natvia Mother’s Day High Tea would not be possible if it was not for the generous support of our partners. We are extremely

grateful for their help in making this Recipe book possible.

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