Su g ar F re e

Ba k in g
Recipe Book
Foreword

Great news for all bakers! You asked for it and

Natvia has delivered!
To celebrate a new world of Sugar Free Baking, we
have created this Natvia Baking Recipe book just
for you!
Made with a blend of organic stevia and erythritol, a
naturally occuring nectar found in fruit, Natvia is
perfect for diabetics or those seeking a healthier
lifestyle without the sugars and artificial
sweeteners. With only 0.4 calories per serve
Baking is set to sweeten desserts without the guilt.
Now you can recreate more of your favourite
desserts while continuing to maintain your healthy
diet and lifestyle!
 Tips on hwiothw to bake
Natvia
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 and Fluffy
When baking cakes, normally when using sugar
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.
Moisture
For moist cakes, replace butter
with oil as an ingredient.
Caramelisation
in
To assist with caramelising, preheat oven
160 degrees Celsius, pour Nat via into an
ovenproof dish and cook it in the oven for
about 40 minutes or until caramel coloured
.
Meringue-based dishes
When 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 doesnt affect the
end volume of the whisked egg whites.
 Serves 8
Ingredients
Macerated Strawberries Crme Chantilly

Strawberries & Rose

250g strawberries, diced 400 ml thickened cream

Sponge Cake
By Nancy Ho, winner of
Off
the Great Australian Bake
This is a wonderfully light and fluffy cake studded with
strawberries and topped with whipped cream. Floral accents
of rose accompany the cake giving the classic strawberries
and cream flavour combination a modern twist.
50g Natvia 1tsp rose water
30ml rosewater tsp vanilla extract
tsp vanilla extract 1 tbsp Natvia Icing Mix
Sponge Cake Natvia icing, for dusting
170g plain flour Rose petals
2 tbsp corn flour Gold pearls
6 eggs, room temperature Pomegranates
170g Natvia
60g butter melted
1 tsp vanilla extract
Method
1 Preheat the oven to 180C. Grease and line three 18cm
round spring form tins with silicon paper.
2 For the macerated strawberries, toss the strawberries in the vanilla,
rosewater and Natvia and set it aside for an hour for the juices to
release. After, strain the strawberries and reserve the syrup for brushing.
3 Mix the Natvia and egg and whisk for several minutes until the mixture
has tripled in volume and become thick and pale.You want to be able
to lift the whisk and ribbon trails should fall off back into the bowl.
4 Sift the flours together and fold it into the egg mixture until well
combined. Mix the vanilla and butter together and add a third of the
egg mixture into this. Mix until well combined then fold into the butter
mixture back into the egg mixture and fold gently until well combined.
5 Divide and pour into the prepared tins evenly and bake for
20 minutes or until the cake is golden and a skewer comes
out clean when inserted in the middle of the cake.
6 Allow the cakes to cool on the rack while you prepare the cream. Whip
the cream, vanilla, Natvia until firm peaks. Transfer the cream into a piping
bag fitted with a star nozzle and set aside in the fridge until needed.
7 Place a layer of sponge cake on a serving plate then poke hole in it using
a skewer. Brush the juices of the strawberries liberally to allow the juices
to soak into the cake. Spread a thin layer of cream onto the cake and
pipe a border around the edge of the cake 1 cm behind the edge.
8 Place of the strawberries in the centre then place more cream on top
and then a layer of cake. Repeat this process with the rest of the cake.
9 Garnish the cake with rose petals and pomegranates
and dust with Natvia Icing Mix.
 Makes 12-14
Ingredients BR
ECIPE OUGH
LR T
225g unsalted butter, Lemon frosting IA

TO
EC
room temperature
Sugar Free Lemon
225 grams unsalted butter

SP

YO
1 cups Natvia

Cupcakes

U
3-4 cups of Natvia Icing

BY
2 cups plain flour 2 tsp milk
1 tsp baking powder  cup Lemon Juice (fresh
1 8 tsp salt or concentrate) By Cupcake Central
4 large free range eggs 1 tsp freshly grated Lemon Zest
(room temperature) 2-3 drops of yellow
cup full cream milk food colouring
 cup lemon juice (fresh
or concentrate)
1 tsp freshly grated lemon zest

Method
1 Beat butter on high until nice and soft, approximately 1 minute.
2 Add Natvia. Beat on medium-high until light
and fluffy, for about 3 minutes.
3 Add eggs one at a time, beat for 30 seconds between each addition.
4 Whisk together flour, baking powder, and salt in a bowl.
5 Add about a third of the flour to the butter/
Natvia mixture and beat to combine.
6 Add milk and beat until combined.
7 Add about a third of the flour to the butter/
Natvia mixture and beat to combine.
8 Add lemon juice and zest and beat until combined.
9 Fill cupcake papers in pans about two-thirds full.
10 Bake for 17-21 minutes at 180C until a cake tester comes out clean.
11 Cool cupcakes prior to frosting.
Frosting
1 Beat butter on medium-high speed until light and fluffy, about 5 minutes.
2 Add 2 cups of Natvia Icing, milk and lemon juice.
3 Beat on low-medium speed until combined, then increase
speed to medium-high and beat for 3 minutes.
4 Add another cup of Natvia Icing Mix along with lemon zest and cupcakecentral
yellow food colouring. Beat until fluffy, about 2 minutes.
5 Taste frosting and if more sweetness required, @cupcakecentral
add extra Natvia Icing Mix.
@cupcake_central
6 Beat for another 2 minutes.
www.cupcakecentral.com.au
 Makes 12

Ingredients
2 cups oat flour (rolled Cream cheese
oats ground up in a 250g block light cream

Carrot
food processor) cheese, at room temperature

Cupcakes
2 tsp baking powder  cup (80g) Natvia Icing Mix
cup Natvia 1 tsp vanilla extract
1 tsp cinnamon
1 tsp allspice
By Healthy Hotlips
3 carrots, grated
cup apple sauce
cup coconut oil
3 eggs, lightly beaten

Method
1 Preheat oven to 180C. Line a 12 capacity
muffin pan with cupcake liners.
2 Mix together flour, baking powder, Natvia,
cinnamon and allspice. Make a well in the centre and
add remaining ingredients. Stir to combine.
3 Spoon mixture into cupcake liners, and bake for
30 minutes or until a skewer inserted comes out
clean. Turn out onto a wire rack to cool.
4 To make the frosting, use an electric mixer to
beat all ingredients together until smooth.
5 Ice the cooled cupcakes with the frosting mixture.

Show us your own

Natvia creations & tag
#natvia #sweeterlifeclub
#natviabaking
 Chocolate
Coconut Slice By Healthy Hotlips

Serves 16

Ingredients Method
1 cup spelt flour, or Icing 1 Preheat oven to 180C. Grease and line a
flour of choice 1 cup Natvia Icing Mix 20cm x 20cm square cake tin.
1 tsp baking powder 1 tbsp cocoa powder 2 In a large bowl, mix together the flour, baking powder,
cup Natvia Natvia, coconut and cocoa until combined. Make
1 tbsp coconut oil
a well in the centre of the dry ingredients, then add
 cup shredded 1 tbsp unsweetened the wet ingredients. Mix until well combined.
coconut, plus extra almond milk
3 Pour mixture into prepared tin and bake for 20 minutes or until
1 tbsp cocoa powder
a skewer inserted comes out clean. Turn out onto a wire rack to
cup apple sauce cool and then refrigerate for a few hours until completely cold.
cup coconut oil 4 Make icing by beating all ingredients together with an
1 egg electric mixer. Use a knife to smooth the icing over the
1 tsp vanilla extract slice once its completely cold. Sprinkle extra coconut.
 Serves 12

Ingredients
2 cups oat flour (rolled oats ground up in
a food processor), or flour of choice

Turkish Delight 2 tsp baking powder

Cupcakes
cup Natvia
cup shelled pistachios
1 tbsp rosewater essence
cup apple sauce
By Healthy Hotlips
cup coconut oil
3 eggs, lightly beaten
Chocolate frosting
1 cup Natvia Icing Mix
1 tbsp cocoa powder
1 tbsp unsweetened almond milk
1 tsp vanilla extract

Method
1 Preheat oven to 180C. Line a 12 capacity
muffin tray with cupcake liners.
2 Finely grind the pistachios in a food processor.
3 Mix together the flour, baking powder,
ground pistachios and Natvia.
4 Make a well in the center, add the wet
ingredients and beat with an electric
hand mixer until well combined.
5 Divide mixture between prepared cupcake cases.
6 Bake for 30 minutes or until a skewer inserted
comes out clean. Leave on a wire rack to cool.
7 To make the frosting, beat all ingredients
together until combined.
8 Once cupcakes are cool, ice with
the chocolate frosting.
 Madeirwitah Cake
Lemon Icing By Healthy Hotlips

Serves 8
Ingredients
1 cups wholemeal spelt flour (or flour of choice)
cup Natvia
1 tsp baking powder
2 eggs
cup apple sauce
cup unsweetened almond milk
1 tsp vanilla extract
Lemon icing
1 cup Natvia Icing Mix
2 tbsp lemon juice

Method
1 Preheat oven to 180C. Grease and line a loaf tin with baking paper.
2 In a large bowl, combine the flour, baking powder and Natvia. In a
separate bowl, whisk together the eggs, apple sauce, milk and vanilla.
3 Make a well in the centre of the dry ingredients,
and add the wet, whisking to combine.
4 Pour batter into prepared pan. Bake for 35-45 minutes until a
skewer inserted comes out clean. Transfer to a wire rack to cool.
5 To make the icing, combine Natvia Icing Mix and lemon juice in a
small bowl. Once cake is cooled, drizzle over the lemon icing.

We've got all your sugar free
baking needs covered right here,
www.sweeterlifeclub.com
Triple Layer Berry
Coconut Slice
By Vonnix
Serves 9
INGREDIENTS
Base layer Berry layer
cup oat flour 2 cup frozen mixed berries
cup almond flour cup Natvia Icing Mix
tsp baking powder 1 tbsp corn flour
cup Natvia Top layer
cup shredded coconut 2 egg whites
cup coconut oil 2 tbsp Natvia
cup unsweetened almond milk 1 cup shredded coconut
Method
1 Preheat oven to 180C. Line an 88 baking dish
with parchment paper and set aside.
2 Begin by making the top layer. Mix together all ingredients and set aside.
3 To make the base layer, sift together oat flour, almond flour,
baking powder and Natvia. Stir in shredded coconut. Add
coconut oil and almond milk then mix until combined.
4 Using damp fingers, gently press base mixture into baking dish.
5 Bake base for 15 minutes, or until golden. Allow
base to cool slightly on a wire rack.
6 Meanwhile, combine all ingredients for berry layer. Sprinkle
berry layer over base and bake for 20 minutes.
7 Top with top layer and bake for a further 10 minutes,
or until the coconut is lightly golden.
8 Allow to cool for half an hour before serving.
 Makes15 cupcakes

Ingredients
Cupcakes Frosting
cup wholemeal flour 440g extra light spreadable
cup almond meal cream cheese Green Tea Cupcakes
with
Matcha Cream
1 cup Natvia cup cup Natvia Icing Mix
2 tbsp matcha green tea powder 4 tbsp Greek yogurt
2 tsp baking powder 2 tbsp coconut flour Cheese Frosting
tsp salt 2 tsp matcha green tea powder
By Vonnix
1 cup Greek yogurt
3 large eggs, room temperature
 cup coconut oil, melted and cooled
1 tsp vanilla extract

Method
1 Preheat oven to 175C. Line 15 muffin holes with paper liners and set aside.
2 In a large bowl, sift together all dry ingredients. Set aside.
3 In a medium bowl, beat eggs and greek yogurt until
combined. Whisk in oil and vanilla.
4 Pour wet ingredients into the dry ingredients. Fold the wet ingredients into
the flour mixture just until combined. Make sure to not overmix you
should end up with a thick batter, so dont be concerned if it appears dry.
5 Transfer batter into prepared liners. Bake for around 17-20
minutes, or until a toothpick inserted comes out clean.
6 Allow cupcakes to cool in pan for 5 minutes, then
transfer to a wire rack to cool completely.
7 When youre ready to serve, make the cupcake frosting. Please note that
this recipe makes a little more Natvia frosting than is required.
8 Beat together cream cheese and icing mix (start with cup, taste,
then add remaining if you prefer it sweeter). Mix in Greek yogurt,
coconut flour and matcha powder until well combined.
9 Place icing mix into a piping bag to pipe onto cupcakes, or dollop some onto
the tops and smooth out with the back of a spoon. Serve immediately.
 Mini Cacao
Cookies By Vonnix

Makes 25 cookies

Ingredients Method
1 cup oat flour 1 Sift together oat flour, cacao powder, Natvia,
 cup cacao powder baking powder, salt and espresso powder.
 cup Natvia 2 In a small bowl, whisk together Greek yogurt, eggs and vanilla.
1 tsp baking powder 3 Make a well in the dry ingredients and pour in wet
ingredients mix until just combined.
 tsp salt
4 Drizzle in coconut oil and mix again until well incorporated. Wrap dough
1 tsp instant espresso powder
in cling wrap and chill in fridge for 2 hours (or freeze for 20 to 30 mins).
2 tbsp coconut oil, melted
5 Preheat oven to 175C. Place Natvia Icing Mix in a shallow plate.
3 tbsp Greek yogurt
6 Working quickly, take a golf-ball sized amount of dough and roll into
2 eggs a ball. Roll in Natvia Icing Mix and place on baking sheet. Repeat with
1 tsp vanilla extract remainder of dough, then use a fork to gently press down on cookies.
 cup Natvia Icing Mix 7 Bake for 10 to 12 minutes and allow to cool for half an hour before serving.
 Banana & Ginger
Cupcakes By Jo Bogle

Serves: 12

Ingredients Method
125g butter, melted 1 Pre-heat oven to 190C.
100g Natvia 2 Line a 12 hole muffin
125g banana flour tin with cases.
2 eggs 3 Mix all ingredients above
until just combined.
3 tbsp milk
4 Spoon evenly into the muffin
tsp vanilla
tin and bake for 18-20 minutes.
tsp YIAH* Gingerbread spice
5 To make the frosting, cream
1 ripe banana, mashed butter until smooth, add
Buttercream 1 cup of Natvia Icing Mix.
100g butter, Softened 6 Slowly add milk, once
2 cups of Natvia Icing Mix, sifted incorporated add the
rest of the Natvia Icing
2 tsbs milk
Mix, and flavour. Mix
tsp banana flavouring until light and creamy.
* Your Inspiration At Home

We hope you enjoyed your Natvia treats!

You can find more delicious recipes at
www.sweeterlifeclub.com
 Su g a r f r e e t r e a t s
for the
whole family!
SWEETENED WITH

NO-ADDED SUGAR!
NO ASPARTAME!
NATURAL FLAVOURS!
KIDS LOVE IT!

www.vitarium.com.au