Better for You Fruit Tarts

September 10, 2014 at 1:30 am

Frantic Nativa Tarts

INGREDIENTS

PASTRY

  • 1 3/4 cups plain flour
  • 1/2 cup icing ( I used Natvia icing)
  • 1/4 cup ground almonds / almond meal
  • 150g butter
  • 1 egg yolk
  • 1 tablespoon milk

FILLING

  • 2 tsp vanilla extract
  • 250g cream cheese at room temperature
  • 2 tablespoons icing ( I used Natvia)
  • 1/4 cup thickened cream
  • 3 tablespoons YIAH White Chocolate powder (optional)
  • HONEYED MACADAMIAS
  • 120 g Macadamia nuts halved
  • 1 tablespoon honey
  • 1/2 tablespoon Natvia  (natural sugar alternative)

FRUIT

2 punnets of fresh fruit. I used strawberries and blueberries

EXTRA

80g Dark Chocolate melted ( I used Plaistowe 70% dark cocoa)

METHOD

1. To make the pastry add flour, icing and butter into a food processor. Pulse once. Add butter, pulse until it resembles breadcrumbs – do not over do it. Add yolk and milk and pulse a few more times until dough binds. Bring dough gently together with hands and form a disc. Cover in clingfilm and chill for 30 minutes.

2. In the meantime Pre-heat oven to 200 degrees celsius.

3. To make the honeyed macadamias place the macadamia nuts  in a small shallow pan on low to medium heat tossing every now and again for 1 minute. Add natvia (sugar) and toss for 1 to 2 minutes. Add honey, stir and remove from pan when sticky and thick.  Pour onto baking paper and set aside.

4. Prepare your mini tartlet tins or 1/4 cup muffin trays by spraying lightly with oil and lightly sprinkle bases with flour shaking off excess.

5. Roll out the refrigerated dough between 2 sheets of baking paper to .5cm thick. The dough is soft so try to work quickly.  Cute out a circle (circumference slightly larger than the tins and press into the tins). Pierce base with fork a few times. Do not worry if it doesn’t look great and is soft. The cases harden when cooled. Place a piece of foil over each base covering the edges and pierce base once with a skewer.

6. Bake for 12 minutes or until starting to colour slightly  (keep an eye out). Remove foil and bake a further 3 minutes until a rich golden brown.  Remove from oven and allow to cool for 5 minutes before carefully removing them slowly from their tins by pushing the base up. Leave on a wired rack to completely cool down.

7. Apply the melted chocolate onto the cooled bases and sides inside the tart with a pastry brush. Apply 1 layer, wait 2 minutes then repeat 2 more times to form 3 layers of brushed melted chocolate. Refrigerate 5 minutes.

8. In the meantime add the vanilla extract, cream cheese, Natvia Icing, YIAH White chocolate powder and thickened cream in a bowl and beat well with a wooden spoon until all the ingredients are incorporated.

9. Take tartlets out of the fridge and fill with the cream cheese mixture. Decorate with fresh fruit and honeyed macadamia nuts. Refrigerate for an hour before serving and sprinkle with a dusting of icing sugar (optional).

I hope you enjoy this treat as much as we did. I wanted to create a  tart without the sugar rush and these are great for a treat and a special occassion!

The YIAH – Your Inspiration at Home Chocolate powder is optional. 3 tablespoons is equivalent to 3 tablespoons of regular sugar. You do not have to add it if you do not want to, it works well without it but I love it as it adds another delicious layer to the filling.

All products pertaining to YIAH – Your Inspiration at Home can be purchased at my online store, click here.

All YIAH products are NO preservatives, NO added gluten, NO MSG and Low in salt.

Maple Choc Banana Muffins

May 5, 2014 at 6:43 am

Maple Choc Banana Muffins with Natvia

INGREDIENTS

  • 3/4  NATVIA (natural sugar substitute)
  • 1 1/2 cups self raising flour
  • 4 ripe bananas, mashed
  • 3 eggs, lightly whisked with fork
  • 2 tablespoons YIAH maple salted chocolate powder
  • 2 tablespoons YIAH Maple Balsamic Vinegar
  • 1/2 cup light olive oil or vegetable oil
  • 1/2 cup Sweet Williams (nut free, dairy free, sugar free) chocolate spread, melted slightly 30 seconds in microwave
  • 1 small firm banana, sliced diagonally (for the top)
  • Extra YIAH Maple Balsamic Vinegar to drizzle on top

METHOD

1. Pre-heat oven to 170 degrees celsius.

2. 12  x 1/2 cup capacity muffin tray lined with patty cases.

3. Lightly whisk all wet ingredients together. In another bowl mix the YIAH Maple salted chocolate powder with the flour. Add the wet ingredients to the dry and mix.

4. Pour the batter into muffin patties 3/4 way full. Place the sliced banana on top and drizzle lightly with a little of the YIAH Maple Balsamic Vinegar (about 2 tsps)

5. Bake for about 3o minutes. You want the top to be a bit springy.

6. This recipe can also be placed in the deep freeze and is great for kids lunchboxes.

Note: If you cannot find the Sweet William Chocolate spread , use your own choice or melt some dark chocolate to make 1/2 cup and add 1/4 cream to the melted chocolate.

NATVIA  is a natural sugar alternative made from the STEVIA plant.

All products pertaining to YIAH (Your Inspiration At Home) such as the YIAH Maple Chocolate Powder and Maple Balsamic Vinegar are award winning gourmet products with NO added gluten, NO Preservatives, NO MSG and Low in salt, for more information see my site here.

Tilly Swirly pan – Egg free, Dairy free, Chocolate cake with Natvia

May 5, 2014 at 1:21 am

Tilly Swirly pan - Egg free, dairy free, Chocolate cake

This cake is so  delicious. It is chocolately and dense and incredibly simple to make. It is hard to imagine that it is dairy and egg free.  I always make this cake during Holy Week of Greek Easter for Fasting. (Greek Orthodox fast for the lead up to Easter from all dairy, eggs and meat/poultry). Simple ingredients readily available in anyone’s pantry makes this cake a go to recipe anytime. I have used NATVIA (stevia) instead of caster sugar for obvious reasons. If you want to use caster sugar instead of Natvia* then substitute the 1 +1/2 cup Natvia* with 2 cups sugar. The original recipe comes from here.

INGREDIENTS

  • 3 Cups plain flour
  • 1+ 1/2 cups NATVIA* (stevia)
  • 2 tsp bi-carb of soda
  • 1/2 tsp baking powder
  • 1 tsp salt
  • 6 tblsp quality cocoa or cacao
  • 2 cups cold water
  • 3/4 cup vegetable oil
  • 2 tsp vanilla extract
  • 3 tblsp vinegar

Icing: (optional. You can leave plain or sprinkle with the YIAH dukkah or both dukkah and icing)

  • 1 cup icing sugar sifted mixed with water to make as runny as you like (add a little water at a time)
  • 2 tblsp  YIAH Black Forest Dukkah

METHOD

1. Grease or lightly spray pan in all nooks and crannies if using a swirly pan. Dust lightly with flour as well so it doesn’t stick.

2. If using normal baking pan 20 cm, then line with baking paper. Pre-heat oven to 180 degrees celsius.

3. Stir dry ingredients in a bowl. Mix wet ingredients in a jug and add to dry ingredients, mix well. Bake for about 40- 45 mins depending on your oven. Skewer should come out clean.

4. Sit in pan till cooled down completely then turn out.

5. Dust with icing sugar or YIAH* Black forest Dukkah or drizzle with icing.

6. Store in airtight container for 3 days. Is freezer friendly.

You can also make this recipe into cup cakes and reduce cooking time to 20-25 minutes. Enjoy!

YIAH – Your Inspiration At Home Products are Award wining Gourmet products with NO added Gluten, NO preservatives, NO MSG and LOW in salt. For more click here.

Maple Chocolate Banana Bread with Natvia

March 5, 2014 at 12:23 am

Maple Chocolate Banana Bread with Natvia

INGREDIENTS

  • 3/4  NATVIA (natural sugar substitute)
  • 1 1/2 cups self raising flour
  • 4 ripe bananas, mashed
  • 3 eggs, lightly whisked with fork
  • 2 tablespoons YIAH maple salted chocolate powder
  • 2 tablespoons YIAH Maple Balsamic Vinegar
  • 1/2 cup light olive oil or vegetable oil
  • 1/2 cup Sweet Williams (nut free, dairy free, sugar free) chocolate spread, melted slightly 30 seconds in microwave
  • 1 small firm banana, sliced diagonally (for the top)
  • Extra YIAH Maple Balsamic Vinegar to drizzle on top

METHOD

1. Pre-heat oven to 170 degrees celsius.

2. Lightly grease a loaf pan approx 25cm x 10 cm (I used an average size loaf pan and 6  x 1/2 cup capacity muffin tray lined with patty cases.

3. Lightly whisk all wet ingredients together. In another bowl mix the YIAH Maple salted chocolate powder with the flour.  Add the wet ingredients to the dry and mix.

4. Pour the batter into the loaf pan 3/4 way full. Place the sliced banana on top and drizzle lightly with a little of the YIAH Maple Balsamic Vinegar (about 2 tsps)

5. With the remaining batter (if any) fill the patty cases with 1/4 cup capacity mix.

6. Bake the loaf pan for 1 hour, insert knife and if it comes clean remove from oven. If not, check at 5 minute intervals. The top should be a little springy. Over cooking will dry out the loaf.

7. The muffin size should be ready in around 3o minutes. You want the top to be a bit springy.

8. This recipe can also be placed in the deep freeze and is great for kids lunchboxes.

9. If you cannot find the Sweet William Chocolate spread , use your own choice or melt some dark chocolate to make 1/2 cup and add 1/4 cream to the melted chocolate.

NATVIA  is a natural sugar alternative made from the STEVIA plant

All products pertaining to YIAH (Your Inspiration At Home) award winning gourmet products with NO added gluten, NO Preservatives, NO MSG and Low in salt can be purchased via my website here

Vitarium Strawberry Panacotta with Natvia

February 26, 2014 at 7:41 am

Vitarium Strawberry Panacotta with Natvia

INGREDIENTS

  • 3/4 cup milk
  • 3/4 cup thickened cream
  • 1/2 tablespoon gelatin dissolved in 2 tsp warm water
  • 1/4 cup strawberry Vitarium
  • 1 tsp vanilla extract

Strawberry sauce:

  • 250g punnet strawberries, quartered
  • 4 tablespoons water
  • 1 tablespoon Natvia
  • juice of 1 small Lemon

METHOD

Strawberry Sauce:

1. In a small saucepan on medium heat add the strawberries, water, Natvia and lemon juice. Simmer until the milk has thickened slightly (about 5 minutes).

2. Strain the strawberries at this stage if you want a smooth consistency.

Pannacotta:

3. Dissolve gelatin in warm water and stir with fork. Set aside to cool for a few minutes.

4. In the meantime, in a small saucepan on low heat add cream, milk and Strawberry Vitarium. Stir until sugar has dissolved. Add Vanilla extract, set aside.

5. Lightly whisk in the gelatin to the milk mix.

6. Place in ramekins lightly sprayed with olive oil (makes 2 cups worth).

7. Place the strawberry sauce in the ramekin and add pannacota on top.

Note: Otherwise if you are looking for a smooth classy finish then just put the pannacotta in the ramekins in fridge overnight and when you tip them upside down on a serving plate, drizzle the strawberry sauce on top.

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!

Healthy Meatloaf

October 14, 2013 at 5:28 am

natvia meatloaf

Meatloaf has always been a big favourite growing up. I remember my sister whom I have 8 years difference with, used to make it for us.  She had been inspired by a recipe card collection she used to have.  I have taken the humble meatloaf and made a “healthier” version to be enjoyed be all and not on just special occasions. I hope you enjoy this version as much as we did.  (Note:  This recipe is a double batch. Freeze half and have it ready for another time!)

 

INGREDIENTS

Glaze:

  • 1 1/2 cups Fountain Toamto Sauce (with NATVIA)
  • 1 1/2 cups  Fountain BBQ Sauce (with NATVIA)
  • 2 tblsp Vegemite (or promite or MISO paste)
  • 2 tblsp raw honey or 6 sticks NATVIA

METHOD

1. Pre-heat oven to 190 degrees celsius.

2. Combine all the glaze ingredients in a small pot and stir with a spoon until well combined with a spoon. Set aside.

3. In a pan on medium heat add oil and soften onions for 2 minutes. Add the carrots and capsicum and stir occasionally until softened. Add herbs and grated pumpkin and zucchini until well combined and reduced. This will take a few minutes. Set aside to cool.

4. When mixture has cooled down add it to a bowl. Add mince and lightly whisked eggs and breadcrumbs. Knead in all ingredients together for a few minutes until well combined.

5. In a large baking tray with high sides place “logs” of meatloaves roughly 15 cm wide and 20cm long (or smaller if you wish).

6. Add 3/4 of the glaze on the loaves and bake covered 20 minutes.

7. Uncover and spoon on half the remaining glaze and place in the oven for a further 20 minutes.

8. Spoon on the remaining glaze and cook for a further 15 minutes.

Enjoy:)

For products pertaining to (YIAH) Your Inspiration At Home, please click here for more

Natvia Chocolate Almond Dukkah Cookies

October 14, 2013 at 4:00 am

choc almond dukkah bikkies w natvia

INGREDIENTS

  • 5 tblsp NATVIA (STEVIA natural sugar substitute)
  • 250 g softened butter
  • 1 3/4 cups plain flour
  • 1/3 cup cornflour
  • 1 tsp vanilla extract
  • 3-4  tablespoons YIAH Chocolate Almond Dukkah

METHOD

1. Pre-heat oven 165 degrees celsius

2. Line 2 baking trays with baking paper.

3. Beat sugar and butter until pale and creamy.  Add vanilla essence and YIAH Chocolate Almond Dukkah.

4. Sift flour and cornflour and add to the bowl and mix gently until well combined.

5. Leave in a bowl in the fridge for 15 (so the mixture isnt too soft because of the butter).

6. Take tablespoons of mixture when ready and roll into ball. Place 3 cm apart on a baking tray.

7. Dipping your fork into a little of flour, shake off the excess and place gently onto the biscuit to flatten slightly.

8.Bake approx. 15 until the top is SLIGHTLY soft to touch. These will harden once cooled down as the temperature of the butter drops. Do not move the biscuits from the tray until totally cooled down.

Note: These can be enjoyed for up to a few days in an air-tight container. You can also freeze them!

For all products pertaining to YIAH (Your Inspiration At Home) click here

Beetroot, Zucchini and Carrot Muffins

October 14, 2013 at 3:43 am

Beetroot, Zucchini and Carrot Muffins

INGREDIENTS

  • 1 cup grated cheese ( I used a mix of tasty, cheddar and parmesan)
  • 1 cup self-raising flour
  • 1 tsp baking powder
  • 1 zucchini, grated
  • 1/2 fresh beetroot, grated
  • 1 tablespoon YIAH BEETROOT Dip Mix
  • 2 eggs
  • 1/2 cup no fat milk
  • 2 tablespoons light olive oil ( I used Bertolli Light)
  • 1 tsp Natvia (stevia)
  • 1 tsp salt

METHOD

1. Pre- heat oven to 200 degrees Celsius.

2. Line 12 hole (1/2 cup capacity) muffin tins with paper cases.

3. Lightly whisk the wet ingredients and mix with the grated veggies. Add the dry ingredients, mixing well.

4. Distribute between the the cases and bake approx. 30 minutes or until golden and skewer comes out slightly clean.

Note: They keep well for a few days and taste best when warm.  Refrigerate. They are freezable for up to a month as well!

For all products pertaining to YIAH – Your Inspiration At Home you can click here for more

 

Fudgey cookies

October 11, 2013 at 5:52 am

choc rasp fudgey natvia bikkies

INGREDIENTS

  • 225g softened butter
  • 1/2 cup NATVIA (stevia sugar substitute)
  • 1 egg, lightly beaten
  • 2 tablespoons YIAH Chocolate Raspberry Chocolate Powder
  • 1 cup plain flour
  • 1/4 cup cocoa powder
  • 1/4 cup Almond Meal
  • 1/4 cup 70% dark chocolate (you can use sugar free chocolate if you like)
  • approx. 2 tablespoons Chocolate Spread ( I used Sweet Williams 60% less sugar chocolate spread)

METHOD

1. Pre-heat oven to 190 degrees celsius.

2. Line 2 trays with baking paper.

3. Beat butter and sugar until creamy. Beat in the egg and mix in the other ingredients until combined. Stir in chopped chocolate.

4. Put mixture into the fridge for 10 minutes.

5. Spoon out tablespoons of the mixture and shape into balls. Space them apart on the lined baking trays. Use the handle of a wooden spoon to make a hollow slight indentation in the center.

6. Bake for 15 minutes.  Leave to cool for 10 minutes then transfer to a wire rack to cool completely.

7. Fill in the center with the chocolate spread.

Note:  These are rich indulgent cookies and great with a cup of coffee or tea.

Keep in air tight container for up to 3 days. Alternatively freeze the cookies unfilled between baking paper and wrap carefully and store in the deep freeze for up to a month and fill centers when defrosted.

For more baking goodies by YIAH – (Your Inspiration at Home) click here.

Please note the Raspberry Chocolate Truffle Powder contains sugar and is optional if you have special dietary requirements.