Natvia Fruit and Nut Biscotti

December 18, 2013 at 9:19 am

recipe9a

INGREDIENTS

  • 2 Cups plain flour, sifted
  • 1/3 cup NATVIA
  • 3 eggs lightly beaten
  • 2 tsp vanilla extract
  • 1/2 pistachios
  • 1/2 cup craisins
  • 1/2 cup chopped juicy figs
  • 1 + 1/2 tsp baking powder
  • 1/2 cup flaked almonds

METHOD

1. Pre-heat oven to 160 degrees celsius.

2. Place flour, baking powder, sugar in a bowl. Combine.

3. Add eggs, vanilla, craisins, pistachios, almonds and figs. Mix well until a dough is formed. (I used my stand mixer).

4. Turn the dough onto a bench dusted lightly with flour and knead until it comes together. It doesn’t have to be perfect.

5. Line 2 baking trays with baking paper. Form dough into 2 logs and flatten slightly.

6. Bake in oven for 30 -35 minutes or until firm.

7. Cool completely then use a serrated knife to cut the logs into thin slices. Place back onto the baking trays and bake for a further 10 minutes or until crisp.

8. Cool on trays then store in air-tight containers.

Enjoy!

Natvia Sugar Free Chocolate Brownie Caramel Hearts

August 11, 2013 at 7:14 am

recipe7

 

INGREDIENTS

  • ‘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

METHOD

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 taste.com.au Feb 2010 page 8 Super Food Ideas Magazine.

 

Sugar free Natvia Almond Christmas Crumble Biscuits

December 12, 2012 at 9:02 am

recipe5a

INGREDIENTS

  • 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

METHOD

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!

Sugar free Natvia Mini Mock Cheesecake and Koulourakia

November 12, 2012 at 9:40 am

Natvia Cheesecake Cupcakes

INGREDIENTS

  • 50 g melted butter
  • 5 large Koulourakia(approx.) crumbed* (see recipe below this)
  • 300 ml thickened cream
  • 220 g tub Kraft Extra Light Philadelphia Cream Cheese (less than 5% fat)
  • 50 g melted sugarless chocolate (you can use 70% dark chocolate if you wish)
  • 1 1/2 tablespoons Natvia
  • 1 tablespoon VITARIUM chocolate
  • 2 gelatine leaves

METHOD

1. Combine the melted butter with the crumbed Koulourakia. Press into cup cake/muffin patties. Refigerate for 10 minutes.

2. Prepare the gelatine as per instructions, allow to cool.

3. Whip cream and NATVIA sugar until thick and creamy. Add vanilla, Vitarium chocolate and cream cheese. Beat for 2 minutes. Add gelatine and beat for another 2 minutes.

4. Melt the chocolate, cool slightly and fold into the mixture, roughly.

5. Place the mixture into the pre-prepared bases and refrigerate again. Before serving pop into the freezer for 10 minutes.

Note: Unlike other cheesecakes that are firm these are a little softer hence the freezing. Enjoy this little satisfying and light delight!

 

Recipe for Koulourakia:

INGREDIENTS

  • 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

METHOD

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 mixture 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.

8. 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!

Amygthalota – Greek Almond Biscuits with Natvia

May 12, 2012 at 8:59 am

Natvia Greek Biscuits

INGREDIENTS

  • 3 Cups Almond Meal (I used Lucky Chef Roasted Almond Meal)
  • 3 drops Almond essence
  • 3/4 cup Natvia
  • 3 egg whites, lightly beaten
  • 1 cup flaked almonds

METHOD

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

2. Combine almond meal, NATVIA and almond essence in a bowl. Add egg whites. Mix well.

3. Add 3/4 of the flaked almonds, mix well.

4. Roll level tablespoons of the mixture and press down to flatten into the remaining flaked almonds on both sides.

5. Place on baking trays and bake for about 20 minutes or until lightly browned. Cool and store in an airtight container. You can dust with icing sugar if you wish. Enjoy!