8RECIEPES

sugar-free

Heaps of love to the lovely Jaci Bailey of 12 Health for these sumptuous recipes! Made sugar free with Natvia and super spesh with 12 Health Muffin Mixes, these gorgeous creations will be sure to please both your taste-buds and your figure.

That’s definitely a win-win!

Enjoy! From the Natvia Team

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

Note:

Your sugar free starter kit!

NATVIA 200G CANISTERFIND YOUR NEAREST STOCKISTS ON THE NEXT PAGE.

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

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& selected independent supermarkets

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Featured Natvia Stockists

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

Note:

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 & INGREDIENT KEY

EGG FREEDAIRY FREEGLUTEN FREE VEGANPREPARATION TIME

BAKING TIME

SERVESCHILLING TIME

COOKING TIME

4

55

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

Note:

Banana Bread Style Muffins

Ingredients• 1 Bag 12 Health

Vanilla muffin mix

• 80ml coconut oil

• 2 eggs or vegan replacement

• ⅔ cup almond milk

• 1 overripe banana

• 1 x 400ml can coconut cream, stored in the fridge over night

• ½ cup Natvia

Method1 Pre-heat oven to 180°C (160°C fan-forced).

2 Prepare muffin mix using 80ml melted coconut oil, 2 eggs and ⅔ cup of almond milk as per instructions.

3 Add one mashed banana and a tsp of cinnamon and stir until just combined.

4 Bake for 14 minutes or until cooked through and transfer to wire rack to cool.

5 While muffins are baking, prepare coconut icing.

6 Open can of coconut cream and spoon out the hard thick cream from the top of the can.

7 Add to a mixing bowl along with the nativa and ¼ tsp of cinnamon and mix on high with a stick blended until the cream has whipped.

8 Pipe onto cool muffins, top with chia seeds and serve.

10minutes

6serves

14minutes

7

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

Note:

Caramel Biscuit Slice

Ingredients• ½ Bag 12 Health Vanilla

Protein Muffin Mix

• 25, pitted dates

• 1 cup coconut oil

• 2 tbsp almond milk

• 150g macadamia nuts

• ¼ cup Natvia

• 2 tbsp cacao powder

• 2 tbsp boiling water

• 2 tbsp shredded coconut

Method1 Pre-heat oven to 180°C (160°C fan-forced)

2 Line a brownie tin with baking paper making sure all sides are completely covered.

3 In a blender, combine 10 dates, almond milk, 50g macadamia nuts and ½ cup of melted coconut oil on high until smooth. Mix with half the bag of 12 Health Vanilla muffin mix until it resembles fine crumbs.

4 Place in brownie tin and press firmly edge to edge until 1cm thick.

5 Bake in the oven for 8 minutes and transfer (still in tin) to the freezer for 15 minutes to cool.

6 Once cooled, combine ¼ cup of coconut oil, 15 dates and 100g of macadamia nuts in a blender and blitz until smooth.

7 Pour over base into the brownie pan, making sure baking paper lining is still in place. Leave in freezer for 20 minutes to set.

8 Once caramel is set, combine cacao powder, Natvia and ¼ cup of melted coconut oil in a bowl and stir until smooth. Pour over caramel layer, sprinkle with coconut and place in the fridge until set.

9 Slice into 15 small slices and serve.

15minutes

1 hour

15slices

8minutes

9

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

Note:

Carrot & Wallnut Cake

Ingredients• 1 bag 12 Health Vanilla

Protein Muffin Mix

• 70g Natvia

• 100g butter at room temperature

• 100g cream cheese at room temperature

• 80ml coconut oil

• 2 eggs

• ⅔ cup almond milk

• 2 large carrots, grated

• ½ cup diced wallnuts

• ⅓ cup apple sauce

Method1 Pre heat oven to 180°C (160°C fan forced)

2 Line or grease a small cake tin

3 Pour Vanilla Muffin Mix into a large bowl and add eggs, melted coconut oil and almond milk, stir until just combined.

4 Fold in 2 grated carrots.

5 Pour into cake tin and sprinkle the top with diced walnuts.

6 Bake for 30 - 35 minutes or until cooked through and lightly golden.

7 Set aside to cool.

8 In a large bowl, combine Natvia, cream cheese and butter. Using a stick blender, mix for 2 -3 minutes until creamy.

9 Serve with a dollop of icing or alternatively, ice the entire cake.

5minutes

12slices

35minutes

11

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

Note:

Cacao Cookies

Ingredients• 1 Bag 12 Health Vanilla

Protein Muffin mix

• 50g Natvia

• 100g hazelnuts, pulverised.

• 130g butter, at room temperature

• 1 egg, lightly beaten

• ⅓ cup cacao

• 60ml coconut oil

Method1 Line a baking tray with grease proof paper. Pre heat oven to 180°C (160°C fan forced)

2 Place vanilla muffin mix,¼ cup of cacao, hazelnuts, egg and butter in a large mixing bowl. kneed with your hands until well combined.

3 Place 12 large spoonfuls on the baking tray and gently press down to flatten (around 1cm thick)

4 Bake in the oven for 12 minutes .

5 While the cookies are baking, combine 60ml of melted coconut oil, remaining cacao (roughly 1 heaped tbsp and Natvia and stir until well combined)

6 Allow cookies to cool slightly then pour over the light chocolate mixture.

15minutes

12serves

12minutes

13

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

Note:

Cinnamon Jam Pro-Nuts

Ingredients• 1 Bag 12 Health Vanilla

Protein Muffin mix

• 80g Natvia

• 80ml coconut oil

• 2 eggs or vegan replacement

• ⅔ cup almond milk

• 1 tbsp cinnamon

• 1 cup raspberries (fresh or frozen)

• 3 tbsp water

• 2 tbsp chia seeds

MethodFor the chia jam:1 Place 20g Natvia, raspberries, chia seeds and

water in a blender and blitz until smooth, adding more water if desired.

2 Pour mix into a small saucepan and heat over medium heat until mix begins to boil. Reduce heat and stir for 3-5 minutes. Set aside to cool.

For the donuts:1 Pre heat oven to 180°C (160°C fan forced) and grease donut pan with coconut oil.

2 Combine 12 Health Vanilla Mix, 60g of Natvia and cinnamon in a large mixing bowl.

3 Whisk eggs, milk and coconut oil for one minute and add to dry mix, stirring until just combined.

4 Spoon mixture into donut pan, making sure you cover the centre spike to enclose the bottom of each donut.

5 Bake for 12-14 minutes or until cooked though. Pipe raspberry chia jam into the centre of each donut and top with a fresh raspberry if desired.

15minutes

12serves

14minutes

8minutes

15

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

Note:

Fig &Coconut Muffins

Ingredients• 1 Bag 12 Health

Vanilla Muffin Mix

• 3 figs, roughly chopped

• 80ml coconut oil, melted

• ⅓ cup coconut, shredded

• ¼ Cup Natvia

• 1 400ml can coconut cream (shored in the fridge overnight)

• 1 tbsp lemon juice

• 2 eggs (or vegan replacement)

Method1 Pre-heat oven to 180°C (160°C fan-forced)

2 Line a 6 pan muffin tray.

3 Spoon our the hard cream from the can of Coconut cream and set aside in a small mixing bowl.

4 Combine muffin mix, liquid from the coconut cream, eggs and coconut oil in a large bowl and stir until just combined.

5 Slowly add figs and coconut and fold through.

6 Distribute evenly in the muffin tray and bake in the oven for 14 minutes or until cooked though.

7 Combine coconut cream, Natvia and lemon juice in a blender and blitz until smooth (this should be a runny sauce consistency). While the muffins are still warm, serve with coconut sauce.

15minutes

6serves

14minutes

17

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

Note:

Gingerbread Muffin with Lemon Coconut Icing

Ingredients• 1 bag 12 Health Vanilla

Protein Muffin Mix

• 50g Natvia

• 1 can coconut cream

• 80ml coconut oil

• 2 eggs (or vegan replacement)

• ⅓ cup almond milk

• 8g fresh ginger

• ⅓ cup apple sauce

• 40ml lemon juice

• 2g lemon zest

MethodFor the muffins:1 Pre heat oven to 180°C (160°C fan forced)

2 Line or grease a 6 pan muffin tray.

3 Finely chop 8g of ginger and place in a small microwave safe bowl. Add coconut oil and apple sauce. Heat in the microwave until coconut oil has melted and stir.

4 Whisk eggs for 1 minute and combine with almond milk.

5 Pour vanilla muffin mix into a large bowl, add coconut oil mixture, eggs and almond milk.

6 Soon mixture evenly to muffin pan and bake for 14 -16 minutes or until cooked through. Set aside to cool.

For the icing:1 Blitz Natvia in a food processor until it resembles a fine powder.

2 Using a can of coconut cream that has been stored in the refrigerator for 24 hours, scrape hard cream into a bowl along with Natvia, zest lemon juice.

3 Blend with a stick blender until thickened.

4 Top each muffin with icing and serve with a slice of lemon if desired.

10minutes

6serves

16minutes

19

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

Note:

Strawberry Tart

Ingredients• ½ bag 12 Health Vanilla

Protein Muffin Mix

• 12 pitted dates

• ½ cup coconut oil

• 2 tbsp almond milk

• ½ cup cashews

• ¼ cup Natvia

• 300g strawberries, hulled

• 2 tbsp boiling water

Method1 Pre-heat oven to 180°C (160°C fan-forced)

Line a 20cm cake tin with baking paper.

2 In a blender, combine dates, almond milk and ¼ cup of melted coconut oil on high until smooth. Mix with half the bag of 12 Health Vanilla muffin mix until it resembles fine crumbs.

3 Place in cake tin and press firmly edge to edge until 1cm thick.

4 Bake in oven for 8 minutes and transfer (still in tin) to the freezer for 15 minutes to cool.

5 Once cooled, combine 250g hulled strawberries, ¼ cup cashews, ¼ cup of Natvia, 2 tbsp boiling water and ¼ cup of coconut oil in blender and blitz until velvety and smooth.

6 Pour over base into cake tin, making sure baking paper lining is still in place.

7 Leave in freezer for 2 hours to set.

8 Slice strawberries into fifths and place around the edge of the tart and serve.

15minutes

2.15 hours

12slices

8minutes

21

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

*Please check relevant websites for stockists.

Natvia in your favourite products:

100% all Natural

Made from Monk FruitNothing Artificial

Tooth FriendlyLow GI

Great for Cooking & BakingZero CaloriesFructose Free

. ...

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Norbu benefits

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FruitGuilt

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USANEW ZEALANDAUSTRALIA

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