Sugar Free Natvia Healthy Biscuit Bites



  • 1/4 Cup apple sauce
  • 1 egg
  • 1 tsp vanilla essence
  • 100g softened butter or coconut oil
  • 1/4 stevia (NATVIA) sugar
  • 1+ 1/4 cup plain flour
  • 1/2 tsp bucarbonate of soda
  • 1 cup LSA or if you wish you can use almond meal
  • 80g finely chopped sugar free chocolate (I use one with stevia or 70% dark chocolate)
  • 1/3 cup chopped macadamias
  • 2 tablespoons moist coconut flakes


1. Pre-heat oven to 180 degrees celsius and line 2 baking trays with baking paper.

2. Lightly whisk egg, apple, and vanilla in jug. If using butter beat butter and Natvia until pale and creamy. If using coconut oil warm it then dissolve sugar in it. Beat in egg mixture. Sift over flour and bicarb. Stir until combined.

3. Add LSA, chocolate, macadamias and coconut. Drop tblsp of mixture onto baking trays 2 cm apart.

4. Bake for approx 15 – 20 minutes swapping trays halfway through cooking.

5. Cook until golden brown and cool for 5 minutes before transferring to wire racks.

Natvia Sugar Free Chocolate Brownie Caramel Hearts




  • ‘Wow’ 90g packet Sugar Free (stevia) chewy caramels chopped into thirds
  • 180g good quality dark chocolate, chopped
  • 150 g butter chopped
  • 2 tblsp NATVIA
  • 2 tblsp Vitarium Drinking Chocolate
  • 2 eggs lightly, beaten
  • 1 1/4 cups plain flour
  • 2 tblsp cocoa
  • 5 x 4 (50g) Sweet William no added sugar low carb chocolate or 200g sugar free chocolate of your choice


1. Pre-heat oven to 180 degrees celsius/ 160 degrees fan forced.

2. Grease an 18 cm x 28 cm rectangular slice pan.

3. Line base and sides with baking paper allowing a 2 cm overhang.

4. Place butter and dark chocolate in medium saucepan over low heat. Cook, stirring until smooth. Remove from heat and stir in Natvia and Vitarium Drinking Chocolate. Set aside for 5 minutes.

5. Lightly beat eggs into chocolate mixture until combined. Add sifted flour and cocoa. Whisk to combine. Fold in chopped chewy caramels and sugar free chocolate.

6. Spread mixture into prepared pan. Bake 20 minutes or until tops are firm to touch.

7. Set aside to cool completely. Using a 5 cm heart shaped cutter cut brownie shapes. Serve with dusted cocoa.


Inspired from Feb 2010 page 8 Super Food Ideas Magazine.


Natvia Chocolate Flourless Cake



  • 2 tblsp VITARIUM Chocolate flavour
  • 150ml melted butter
  • 1/4 cup cocoa powder
  • 1/2 cup boiling water
  • 2 tsp Vanilla Extract
  • 150g Almond Meal
  • 3/4 Natvia (natural sugar substitute)
  • 3 eggs at room temperature
  • 1 tsp baking soda


1. Grease 9 inch spring form pan and line base with baking paper. Pre-heat oven to 180 degrees celsius.

2. Beat Natvia and eggs until pale in colour. Stir in butter, vanilla, almond meal , water,  Vitarium Chocolate, sifted cocoa, and baking soda. Beat at lowest speed until batter is all mixed in properly.

3. Pour batter into pre-lined tin. Bake for 45 mins until sides are set and top looks slightly moist.

4. Cool for 15 minutes in tin then place on wire cooling rack.

5. Decorate with dusted cocoa or melt some sugar free chocolate and drizzle on top.

Note: Cake best served on the day as it is light and airy, but can be stored in storage container for 2 days if you wish. Enjoy!

Natvia Little Almond and Chocolate Cookies



  • 1+ 1/4 cups Almond Meal
  • 1 cup Brown Rice Flour
  • 1/2 cup NATVIA (natural sugar substitute)
  • 1 tsp Vanilla Extract
  • 1 egg
  • 1/4 tsp baking soda
  • 100g sugarless Chocolate chopped (you can use 70% dark Chocolate instead)
  • 1/4 apple puree
  • 1/4 cup melted butter, cooled


1. Pre-heat oven to 170 degrees celsius and line 2 baking trays with baking paper.

2. Combine butter and Natvia sugar in a bowl. Use a whisk to lightly whisk eggs.

3. Add vanilla extract, and apple puree. Stir in almond meal, brown rice flour and chopped chocolate.

4. Spoon 1 tsp of mixture then roll into a ball. Flatten the top slightly with a fork. Repeat process with the rest of the dough.

5. Bake for 15 minutes until golden.


Koulourakia Greek Easter Biscuits with Natvia



  • 3 eggs separated
  • 2 tsp vanilla extract
  • 1 tsp MAHLEPI (found in Deli. Substitute will all spice if you wish)
  • 125g butter softened
  • 1/2 cup sugar (I used NATVIA, the natural sugar substitute)
  • 150ml Light cream
  • 5 cups self raising flour 1 egg lightly whisked to brush on top
  • 1/4 cup oil for greasing the hands


1. Pre-heat oven to 180 degrees celsius.

2. Beat sugar and butter until starting to change colour, pale looking.

3. Whisk egg yolks in a seperate bowl until starting to change colour and egg whites in a seperate bowl until soft peaks are formed.

4. In a large bowl add the beaten sugar and butter with egg yolks, vanilla extract and cream. Stir. Add MAHLEPI spice, and sifted flour to the bowl. Stir.

5. Add the egg whites half first, folding into mixture then add other half, folding again. The mixture will be really soft.

6. Wipe your hand with oil and grap 1 tblsp of mixture.

7. Roll into a log 1 cm thick roughly. Find the middle then let each side hang vertically. Fold one side over the other until you have a plait. The thinner the platt the crispier the biscuits. The bigger and thicker the softer. Personally I prefer them crispier. Brush with beaten egg and place in oven for 20-30 minutes until golden brown.

Cook in batches, 2 trays in the oven at a time for even heat distribution. Enjoy!

Sugar free Natvia Rizogalo Rice Pudding



  • 1 cup rice ( I used shortgrain but arborio and basmati work just as well)
  • 1 litre milk
  • 1 tsp vanilla bean paste or good quality vanilla
  • 300 ml thickened cream (full cream)
  • 3/4 cup Natvia


1. On low heat in a medium saucepan heat the milk then add Natvia and rice. Stir occassionally for 20 minutes.

2. Add vanilla and cream. Stir occassionally for another 20 minutes. You will see the milk starting to become a little thicker yet slightly still runny and the rice will be cooked.

3. Pour into desired glasses. Wrap with cling wrap pressing on top. Serve when cool. At least 4 hours.

I like to serve mine with a good dusting of cinnamon. Enjoy:)

Chicken Satay Skewers and Basmati Rice with Sugar Free Natvia


Follow this recipe for a yummy chicken satay dinner.


Satay Dressing:

  • 1 sml can Ayam Light Coconut Cream
  • 1/2 tablespoon NATVIA
  • 2 red chilli’s (unseeded if you want less heat)
  • 1/2 tablespoon grated ginger
  • 1 tblsp chopped lemongrass
  • 1 lime juiced
  • 1/2  tbslp fish sauce
  • 2 tblsp soy sauce
  • 1 tsp tamarind paste (available in Asian section of supermarkets)
  • 2 cloves garlic
  • 1/3 cup salted peanuts


1. In a a food processor add all ingredients except for coconut cream and NATVIA.

2. When blended add ingredients in a small saucepan on low heat, stirring 2 minutes or until aromatic. Add NATVIA sugar, stir for 1 minute then add the coconut cream.

3. Bring to a low simmer stirring occasionally for a few minutes and its done! You can use this dressing on your salads, fish, meats and poultry or vegetables.

In this recipe I served mine with Basmati rice, snow peas, carrots and toasted peanuts.

This is what I used:

  • 150 g snow peas, cleaned
  • 2 carrots sliced
  • 1/3 cup water

I used a pan sprayed with rice bran oil then added the carrots, tossed for 2 minutes, added the water until almost evaporated then added the snow peas tossing for a further 2 minutes then removed from heat and set aside.



  • 1 cup basmati rice
  • 2 cups water
  • Cook using the absorption method.


In a pan on medium heat toss 1/3 cup unsalted peanuts until oils start to release and peanuts brown. Remove from heat.


1. Pre-soak skewers in water for 30 minutes to avoid burning whilst cooking.

2. I used 600g Organic skin free chicken breast and sliced each piece vertically about 3 -4 cm wide. You should get about 4 pieces roughly from each chicken breast. Place each piece on skewers and on a medium heat spray pan with rice bran oil and cook chicken until browned on each side.

3. To plate up grab a large platter and line 3/4 of it with Basmati rice. Place the veggies on the remaining side and place the chicken skewers on the rice. Drizzle the chicken with the Satay Dressing and add the remaining Satay dressing in a small serving bowl for each person to add their own.

4. Sprinkle the chicken and vegetables with the roasted peanuts, if you like add some finely chopped coriander on top as well. Sit down and ENJOY!

Natvia “trifle”



  • 1 sachet strawberry flavour aeroplane jelly LITE (PREPARE THE JELLY AS PER INSTRUCTIONS)
  • 1 tblsp NATVIA
  • 1 punnet strawberries halved then quartered
  • 3 x Rowie’s Cakes Chocolate Raspberry Cookies (found in the gluten free section in Woolworth’s supermarkets) (You can use any crumbly biscuit such as choc ripple if you like, I used Rowies as it has 3.2 grams of sugar and is thick and crumbly).
  • 250ml tub Philadelphia cream for desserts.

Note: You will need 3x 1 cup capacity glasses.


1. Add the NATVIA to the cream and mix through well. Put a layer of strawberries, then jelly, then cream. Crumble 1/2 biscuit, top with a layer of strawberries, cream then 1/2 crumbled biscuit.

2. Top with jelly and fresh mint leaves. Best served chilled.

The BEST thing about this easy dessert is not only is it delish it is only LESS THAN 4 grams OF SUGAR!!!!!!!! Now that is exciting! Enjoy!

Star Sugar Free Natvia Cookies

Natvia Star Cookies


  • 250g unsaltened butter softened
  • 3 tblsp NATVIA
  • 2 Tsp Vanilla Essence
  • 3 tablespoons creme fraiche
  • 2 1/2 cups plain flour
  • 2 tblsp cocoa


1. Pre-heat oven to 180 degrees celsius.

2. Line 2 baking trays with baking paper.

3. Place butter and sugar in an electric mixer and beat until pale and creamy.

4. Add vanilla and creme fraiche. Beat until combined.

5. Add sifted flour and cocoa and beat until smooth dough starts to form.

6. Flatten dough into 2 lots, cover with glad wrap and refrigerate for 20 minutes.

7. Roll out dough, one at a time, between sheets of baking paper to about. 8 mm thick. Work quickly as this dough is soft. Press stars into dough then make a hole where you want to put ribbon with a thick straw. Place on baking tray with help of a silicone spatula.

8. Bake for 15 minutes or until JUST starting to firm. Allow to cool completely before decorating.

Note: Eat as is or drizzle dark or sugar free chocolate for extra something. You can also sprinkle with vanilla sugar, cinnamon sugar or icing sugar. I do not recommend over handling as they are delicate. Enjoy!

Sugar free Natvia Almond Christmas Crumble Biscuits



  • 1 1/2 Cups plain flour
  • 1/2 tsp baking soda
  • 125g unsalted butter at room temperature
  • 1/4 cup NATVIA
  • 2 tablespoons NATVIA drinking chocolate
  • 1/3 cup sour cream (or yoghurt)
  • 1 cup EASY CHEF oven roasted Almond crumble


1. Pre-heat oven to 180 degrees celsius.

2. Line 2 baking trays with baking paper.

3. Sift flour and baking soda and set aside.

4. Beat butter, sugar and drinking chocolate until light and fluffy.

5. Add sour cream and egg and beat until smooth. Stir in flour and almond crumble.

6. Roll out dough between 2 sheets baking paper to 1 cm height (no more).

7. Cut out desired shapes and place on baking trays. Bake for about 20 minutes or until golden and starting to firm.

Note: You can eat them as is. Drizzle with dark melted chocolate (sugar free is fine) or decorate. I used Queen Fine Foods Royal Icing. If diabetic use other suggested method. Enjoy!