Delicious 15 sugar-free recipes - Natvia

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Delicious 15 sugar-free recipes - Natvia
ute n F
GlDessertsr e e

   15
 delicious
  sugar-free
   recipes
Delicious 15 sugar-free recipes - Natvia
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Delicious 15 sugar-free recipes - Natvia
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Delicious 15 sugar-free recipes - Natvia
HOW TO COOK
             WITH NATVIA
                                                                    SUGAR (G)

 NATVIA
                                                     SUGAR QTY    EQUIVALENT TO   NATVIA GOLD (G)   NATVIA QTY

                                                       1 tsp           4g              2.64g            ²⁄₃ tsp

 SWEETNESS                                             1 tbsp
                                                       ¼ cup
                                                                       12g
                                                                      55g
                                                                                        8g

                                                                                        36g
                                                                                                         2 tsp

                                                                                                         3 tsp

 COMPARISON                                            ¹⁄₃ cup         75g              50g             ¼ cup
                                                       ½ cup          115g              76g         ¼ cup + 2 tbsp

*Natvia can be almost as twice as sweet as sugar       ²⁄₃ cup        150g              99g             ½ tsp
                                                       ¾ cup          170g             112g         ½ tsp + 1 tbsp
 1 SERVE OF NATVIA = 1 TSP OF SUGAR
                                                       1 cup          225g             149g             ¾ cup

          (2G TPS)               (4G TPS)

 Icing Sugar                                           Moisture Content
 Natvia can easily substitute icing sugar              When baking moist cakes, replacing butter for
 by blitzing regular Natvia or Natvia                  oil will ensure your cake is deliciously soft.
 Baking Mix into a finer consistency.
                                                       Meringue-Based Dishes
                                                       When making dishes like a pavlova, Natvia
 Optimum Rise                                          can be added at the start before whisking the
 When adapting sugar-based recipes,                    egg whites.
 even if the recipe does not call for it, add
 1 - 2 teaspoons of baking powder to
 your mixture. This will give your dessert             Jams & Sauces
 the best rise.                                        To make jams and sauces, use Natvia that has
                                                       been blitzed into a finer consistency. Natvia
 Light & Fluffy                                        will begin to recrystallise when set to cool,
 Normally when baking cakes, the                       using a small amount of xantham gum will
 chemical reaction of beating sugar                    prevent this. Natvia is not a preservative and
 and butter together creates a lot of air.             will not preserve the produce used to make
 Because Natvia has a different chemical               the jam or sauce.
 structure, your secret to success when
 baking with Natvia is to beat or cream
 your initial mixture really well.                             CLICK HERE FOR DELICIOUS
                                                               MORE NATVIA RECIPES

 Recipe Key

     LC                  GF              DF          DF             KETO            VEGAN              LCHF

Low Carb          Gluten Free           Dairy      Diabetic          Keto            Vegan              LCHF
                                        Free         Free
Delicious 15 sugar-free recipes - Natvia
CHOCOLATE
 RICOTTA
PANCAKES
  Recipe on next page
Delicious 15 sugar-free recipes - Natvia
LC            GF

                                                                      DF

                  CHOCOLATE
                   RICOTTA
                  PANCAKES
                    Serves: 8 Prep: 30 mins Cook: 30 - 35 mins

  Ingredients                             Method
  •Pancakes                                  hisk together the eggs, ricotta,
                                          1 W
  •2 Eggs                                   flours, baking powder, cacao
                                            powder, milk and Natvia until smooth.
  •40g Smooth Ricotta
  •20g Coconut Flour                         eat a non-stick frying pan to
                                          2 H
                                            medium high and grease with a little
  •60g Tapioca Flour
                                            olive oil. Fry about ¼ cup batter until
  •1 tsp baking powder                      bubbles start to dot the surface and
  •30g Cacao Powder                         then gently flip and cook on the other
  •60ml Milk                                side for about 30 seconds. Continue
                                            with the remaining batter.
  •4 tbs Natvia
  •Extra Virgin Olive Oil, for greasing      ix together the melted coconut oil,
                                          3 M
                                            cacao and Natvia. Drizzle over the
  Chocolate Sauce                           top to serve.
  •20ml Coconut Oil
  •1-2 tbs Cacao Powder
  •1 tsp Natvia
  •Berries, for garnishing
  •Fresh mint, for garnishing

Carbs 140g Pro 13.6g Fats 19.5g Energy KJ 1250 Calories 298 Serving Size 140g
Delicious 15 sugar-free recipes - Natvia
LC         GF

                                                                  DF         DF

                                                                KETO      VEGAN

            LEMON BITES
                   Serves: 21 Prep: 15 mins Chill: 45 mins

Ingredients                          Method
•100g Almond Meal                       ombine the almond meal, coconut,
                                     1 C
                                       coconut oil, Natvia and zest in the
•100g Desiccated Coconut
                                       bowl of a food processor and process
•100ml Coconut Oil, melted             until smooth.
•50g Natvia
                                     2 Pour into 2 regular 12 x cube ice
•Zest of 1 lemon                        cube trays, or a silicone mould. Place
•100g sugar free dark chocolate,        in the freezer for at least 45 minutes.
  melted
                                       emove the tray from the freezer and
                                     3 R
                                       dip the cubes in melted chocolate.
                                        erve with lemon zest sprinkled
                                     4 S
                                       over the top.

Carbs 2.8g Pro 1.5g Fats 11g Energy KJ 500 Calories 119 Serving Size 20g
Delicious 15 sugar-free recipes - Natvia
LC            DF

                                                                                    GF

         GLUTEN-FREE
        COCONUT CAKE
                       Serves: 6 Prep: 35 mins Cook: 10 mins

  Ingredients                             Method
  Pancakes                                   hisk together the eggs, ricotta,
                                          1 W
  •2 Eggs                                   flours, baking powder, cacao
                                            powder, milk and Natvia until smooth.
  •40g Smooth Ricotta
  •20g Coconut Flour                         eat a non-stick frying pan to
                                          2 H
                                            medium high and grease with a little
  •60g Tapioca Flour
                                            olive oil. Fry about ¼ cup batter until
  •1 tsp baking powder                      bubbles start to dot the surface and
  •30g Cacao Powder                         then gently flip and cook on the other
  •60ml Milk                                side for about 30 seconds. Continue
                                            with the remaining batter.
  •4 tbs Natvia
  •Extra Virgin Olive Oil, for greasing      ix together the melted coconut oil,
                                          3 M
                                            cacao and Natvia. Drizzle over the
  Chocolate Sauce                           top to serve.
  •20ml Coconut Oil
  •1-2 tbs Cacao Powder
  •1 tsp Natvia
  •Berries, for garnishing
  •Fresh mint, for garnishing

Carbs 7.5g Pro 13.6g Fats 19.5g Energy KJ 1250 Calories 298 Serving Size 140g
Delicious 15 sugar-free recipes - Natvia
LC            DF

                                                                                GF

         LAMINGTON
        PROTEIN BALLS
                    Serves: 12 Prep: 15 mins Chill: 15 mins

Ingredients                           Method
•100g Almond Meal                        ombine the almond meal,
                                      1 C
                                        desiccated coconut, protein powder,
•100g Desiccated Coconut
                                        Natvia and butters in the bowl of a
•35g Vanilla Protein Powder             food processor. Blitz until the mixture
•50g of Natvia                          resembles breadcrumbs. Add the
•80g Unsalted Butter, chilled           water and blitz until the mixture comes
                                        together. Roll into 12 balls.
•1 tbs Almond Butter
•4 tbs Water                             hisk together the icing ingredients
                                      2 W
                                        and dip in the rolled balls.
Icing
•50ml coconut oil, melted             3 Press the balls into the shredded
                                         coconut and then place on a baking
•50g Cacao Powder
                                         paper lined plate, or in a container.
•1 tbs Natvia
•40ml Warm Water
•150g shredded coconut

Carbs 2.5g Pro 2.1g Fats 10.6g Energy KJ 486 Calories 116 Serving Size 20g
Delicious 15 sugar-free recipes - Natvia
www.natvia.com                @natvialiving
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LC            DF

                                                                    DF            GF

      Chocolate
   Beetroot Brownie
                 Serves: 12 Prep: 10 mins Cook: 25 - 30 mins

Ingredients                              Method
• 60g Coconut Oil ( ²/³ cup)             1 Preheat oven to 180C, line a square
• 50g Natvia (¼ cup)                        brownie tin with baking paper.
• 3 Eggs                                    hisk melted coconut oil, Natvia
                                         2 W
• 50g Raw Cacao, sifted (¾ cup)            and eggs until combined. Add sifted
                                           cacao, gluten free flour, baking
• 1 tsp Baking Powder
                                           powder and a pinch of salt.
• Salt, pinch
                                            dd the grated beetroot, walnuts and
                                         3 A
• 55g All Purpose Gluten Free Flour,       Nuttvia, mix until combined.
  sifted (½ cup)
• 2 large Beetroots, peeled and grated   4 Pour the brownie mix into the tin
                                            and bake for 25-30 minutes or until
• 2 tbsp Nuttvia ZERO added SUGAR           a skewer comes out clean when
  Hazelnut Spread                           inserted.
• 50g Walnuts, roughly
  chopped (½ cup)

Carbs 8.8g Pro 3.8g Fats 18.1g Energy KJ 906 Calories 216 Serving Size 63g
LC         GF

                                                                 KETO         DF

                                                                 LCFH

                Persian Love
                    Cake
                    Serves: 12 Prep: 10 mins Cook: 45 mins

Ingredients
                                         ombine almond meal, Natvia,
                                      2 C
• 360g Almond Meal (3 cups)
                                        butter and salt in a bowl. Using your
• 248g Natvia (1 ¼ cups)                fingertips rub the butter into the dry
• 120g Unsalted Butter, softened        ingredients to form crumbs.
• 2 Eggs, lightly beaten                 poon half of the mixture into
                                      3 S
• 250g Greek Yoghurt, plus extra        the cake tin pressing it evenly to
  to serve                              cover the base.
• 1 tsp Ground Cardamom                  dd the eggs, yoghurt, cardamom,
                                      4 A
• 2 tsp Rosewater                       rosewater and saffron to the
• Saffron Threads, pinch                remaining mix and stir until smooth
                                        and creamy.
• 46g Pistachios, coarsely
  chopped (1/3 cup)                   5 Pour the mixture over the prepared
• Salt, pinch                            base evenly and scatter the pistachios
                                         around the edge.
                                         ake for 35-45 minutes or until
                                      6 B
Method
                                        golden.
1 Preheat oven to 180C and line
  a 26cm round cake tin with             nce removed from the oven leave to
                                      7 O
  baking paper.                         cool in the cake tin on a wire rack.
                                      8 Serve warm with extra yoghurt

Carbs 3.1g Pro 8.4g Fats 27g Energy KJ 1240 Calories 296 Serving Size 84g
Lemon Meringue
   Cupcakes
    Recipe on next page
GF

      Lemon Meringue
         Cupcakes
                      Serves: 9 Prep: 20-30 mins Cook: 1 hour

  Ingredients                              eat butter Natvia and eggs in a
                                        2 B
                                          small bowl with an electric mixer until
  Cake                                    light and fluffy. Add the milk, zest,
  •125g Butter                            flour and mix well until combined.
  •2 tsp Lemon Zest                        ivide the mixture between 9 patty
                                        3 D
  •99g Natvia (½ cup)                     pans. Bake for 25-30 minutes. Cool
  •2 eggs                                 on a wire rack.
  •80ml Milk                            4 Increase the oven to 200C.
  •1¼ cups Gluten Free Self            5 To make the curd; Combine
     Raising Flour (175g)                  ingredients in a heat proof bowl over
  Lemon Curd                               a saucepan of boiling water stirring
  •4 Egg Yolks                             occasionally until mixture thickens
                                           slightly and coats the back of the
  •2 tsp Lemon Zest
                                           spoon. Remove from heat, cover and
  •60ml Lemon Juice (¼ cup)                refrigerate.
  •40g Butter
                                        6 To make the meringue; beat egg
  Meringue                                 whites until soft peak and then slowly
  •4 Egg Whites                            add the Natvia until dissolved. Beat
  •149g Natvia (¾ cup)                     to stiff peaks. Spoon into a piping
                                           bag fitted with a 1cm plain tube

  Method                                   ut a 2cm deep hole in the centre of
                                        7 C
                                          each cake, fill with curd, discard the
  1 Preheat oven 180C (fan forced)       cake tops
     and line a 12-hole muffin tin.
                                        8 Pipe the meringue on top of each
                                           cake, place the cakes back on the
                                           oven tray. Bake in a hot oven for 3-5
                                           minutes or until browned slightly.

Carbs 13.2g Pro 5.8g Fats 19.5g Energy KJ 1080 Calories 258 Serving Size 104g
LC             DF

                                                                    KETO            GF

           Orange Choc
           Chunk Biscuits
                     Serves: 16 Prep: 10 mins Cook: 20 mins

                                       2 In a small mixing bowl, combine the
 Ingredients
                                          almond meal, bicarb soda, baking
 • 140g Unsalted Butter, melted           powder, salt, and Natvia.
 • 360g Almond Meal (3 cups)           3 In a separate bowl mix together the
 • 149g Natvia (¾cup)                     butter, orange juice and zest. Pour
 • 60g Natvia Dark Baking Chocolate,      into the dry ingredients and stir until
   roughly chopped                        combined.
 • 2 Eggs, whisked                        dd the eggs and stir. Finally fold
                                       4 A
 • 1 tbsp Orange Zest                    through the chocolate.
 • 1 tbsp Orange Juice,                   poon tablespoon amounts onto
                                       5 S
   freshly squeezed                      the baking tray, allowing for room
 • ¾ tsp Baking Powder                   between the biscuits as they will
                                         spread.
 • ½ tsp Bicarb Soda
 • ½ tsp Salt                             ake for 18-20 minutes. Once they
                                       6 B
                                         are out of the oven leave on the tray
                                         for 5 minutes before transferring to a
 Method                                  wire rack.
 1 Preheat the oven to 175C
   (fan forced). Line a tray with
   baking paper.

Carbs 1.8g Pro 5.8g Fats 22.6g Energy KJ 1000 Calories 239 Serving Size 50g
NEW

    more fruit
    less sugar
        Packed with real fruit, our spreads
          are fresh with flavour. Enjoy a
          healthy real fruit spread with
                zero nasty sugars!

                                             Grown in
                                             the Yarra
                                             Valley

             www.natvia.com              @natvialiving
Find us at: AUS: Woolworths NZ: Pak n Save and New World
Orange and
Saffron Crème
   Caramel
    Recipe on next page
LC           GF

                                                                    DF          KETO

   Orange & Saffron
    Crème Caramel
               Serves: 10 Prep: 20 mins Cook: 25min Chill: 1 hour

 Ingredients                           3 Whisk the eggs and Natvia in a bowl
                                         until pale and creamy. Slowly add the
 Caramel                                 hot cream mixture while whisking.
 •110g Natvia
                                       4 Strain the mix into a jug and divide
 •250ml Cold Water (1 cup)               between the moulds.
 •¼ Orange, peel only
                                       5 Place the filled moulds into a large
 •1 Cinnamon Quill                       baking dish.
 •Saffron, pinch
                                       6 Pour boiling water into baking dish
 •1 tbsp Butter                          until it reaches halfway up the sides
 Custard                                 of the moulds. Bake for 20-25
 •75g Natvia                             minutes or until just set (they should
                                         have a slight wobble when moved).
 •1 Vanilla pod
                                         Remove the baking dish from the
 •300ml Thickened Cream                  oven. Remove the crèmes from water
 •375ml Milk (1 ½ cups)                  and refrigerate.
 •6 Eggs                               7 To make the caramel combine all
 You will also need                      of the ingredients except the butter
 • Spray oil                             over a medium heat until the Natvia
                                         dissolves. Once dissolved increase
 • Dariole Moulds                        to heat until the mix starts to bubble.
                                         Whisk in the butter until melted.
 Method                                8 To serve gently pull the chilled crème
 1 Preheat oven to 150C fan-forced.     away from the mould (it should just
    Spray your desired moulds with a     pop out). Remove the orange peel
    little oil.                          and spoon the slightly cooled saffron
 2 Combine cream, milk and vanilla       caramel over the top.
    in a saucepan over medium heat. 9 Serve.
    Cook, stirring, for 6 to 8 minutes
    or until small bubbles form at
    edge of pan. Remove from heat.

Carbs 3.1g Pro 6.5g Fats 16.7g Energy KJ 804 Calories 192 Serving Size 105g
Flourless
 Chocolate,
Hazelnut and
Orange Cake
   Recipe on next page
LC           DF

                                                                  DF           GF

Flourless Chocolate,
   Hazelnut and
   Orange Cake
                   Serves: 16 Prep: 10 mins Cook: 35 mins

Ingredients                          Method
• 1 ½ cups freshly squeezed          1 Preheat the oven to 180C fan forced
  Orange Juice with pulp
                                        ombine the orange juice, Natvia
                                     2 C
• 1 Orange, rind only grated           and eggs in a large mixing bowl and
• 6 large Eggs                         whisk.
• 1 heaped tsp Baking Powder            dd the hazelnut meal, cacao,
                                     3 A
• ½ tsp Bicarb Soda                    cinnamon, Nuttvia and orange rind
• 65g cup Natvia (¹/³ cup)             to the bowl and mix well.

• 300g Hazelnut Meal (2 ½ cups)      4 Lastly add the baking powder,
• 125g unsweetened Cacao Powder         bi-carb and salt (the mix will be
   (1 cup)                              quite wet)

• ½ tsp ground Cinnamon                 rease an 8-inch cake tin with olive
                                     5 G
                                       oil. Pour the cake batter into the tin
• pinch of salt
                                       and bake for 35-40 minutes or until a
• 100g Nuttvia ZERO added              skewer is inserted in the centre comes
   SUGAR Hazelnut Spread               out clean.
                                        llow to cool for 5 minutes in the
                                     6 A
                                       tin before placing it on a wire rack.
                                       Once cooled dust with Natvia or
                                       cacao to serve.

Carbs 8.2g Pro 5.7g Fats 11.9g Energy KJ 694 Calories 166 Serving Size 65g
DF         GF

                  Choc Cherry
                   Clafoutis
                     Serves: 8 Prep: 30 mins Cook: 30 - 35 mins

 Ingredients                                Method
 • ½ tbsp Oil (for greasing                 1 Preheat the oven to 160C
   the baking dish)                           (fan-forced oven)
 • ½ tbsp Natvia                            2 Place all of the ingredients for the
 • 300g frozen Pitted Cherries,                batter into a food processor, mix until
   thawed (1 ½ cups)                           smooth. Set the mix aside to rest for
 • 80g Natvia Dark Baking                      20 minutes.
   Chocolate, chopped                          rease a 25cm round baking dish
                                            3 G
 Batter                                       with the softened butter or oil then
 • 60g Gluten Free Flour                      sprinkle over ½ tablespoon of Natvia

 • ½ tsp Baking Powder                         ot the thawed cherries around the
                                            4 D
 • 3 Eggs                                     base of the dish, then place in the
                                              oven for 5 minutes so the fruit can
 • 60g Natvia (¹/³ cup)                       begin to soften.
 • 300ml Coconut Milk,
                                            5 Remove the dish from the oven.
   unsweetened
 • 1 Vanilla Pod                               dd the chopped chocolate to the
                                            6 A
                                              batter and pour over the cherries
 • pinch Sea Salt
                                              until they are just covered. Return to
                                              the oven to bake for about 30 to 35
   Nutritional Tips
   Dust with Natvia that has been blitzed
                                              minutes, or until puffy and golden.
   in to powder (to resemble icing sugar)     Serve warm

Carbs 12.3g Pro 4.5g Fats 16.2g Energy KJ 952 Calories 227 Serving Size 115g
GF

               Carrot Cake
                 Muffins
                    Serves: 12 Prep: 15 mins Cook: 20 mins

Ingredients                           Method
• 3 Eggs                              1 Preheat oven to 175C (fan forced).
• 40g Greek Yogurt, natural (½ cup)      Line a 12-cup muffin tray with patty
                                         pans.
• 99g Natvia (½ cup)
• 60ml Almond Milk                    2 In a large bowl, combine the wet
                                         ingredients with the Natvia and whisk
• 2 Carrots, peeled and grated
                                         until combined.
• 195g Buckwheat Flour
                                         dd the grated carrot, flour, baking
                                      3 A
• 2 tsp Baking Powder                   powder, and cinnamon. Using
• 1 ½ tsp Ground Cinnamon               a rubber spatula, fold the wet
  Icing (optional)                      ingredients into the dry until just
• 100g spreadable                       combined.
   Philadelphia Cream Cheese             poon evenly into the muffin tray and
                                      4 S
• 2 tsp Natvia, blitzed                 bake for 18-20 minutes. Once ready
• ½ tsp Lemon Juice                     leave in the pan for 5 minutes before
                                        placing them on a cake rack to cool.
                                      5 For the icing, combine the ingredients
                                         in a bowl and mix until smooth.
                                         nce the muffins have cooled, ice
                                      6 O
                                        and top with chopped walnuts.
                                        (optional)

Carbs 11.5g Pro 5.4g Fats 5.7g Energy KJ 528 Calories 126 Serving Size 68g
new

Available
in yummy
Caramel &
Chocolate

             www.natvia.com             @natvialiving
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Hummingbird
   Cake
   Recipe on next page
GF

              Hummingbird
                 Cake
                        Serves: 12 Prep: 40 mins Cook: 35 mins

  Ingredients                             Method
  • 420g Gluten Free Self-Raising         1 Preheat oven to 180C and line
     Flour (3 cups)                         3 x 25cm round cake tins with
  • 297g cups Natvia (1 ½ cups)             baking paper.
  • Salt, pinch                           2 PIn a bowl, combine the dry
  • 1 tsp Cinnamon, ground                   ingredients.
  • 3 Eggs, beaten                        3 PIn a separate bowl whisk together,
  • 160ml Canola Oil                         the eggs and the oil. Add to the dry
                                             ingredients and mix well.
  • 1 ½ tsp Vanilla
  • 200g Pineapple, blitzed in a          4 PAdd the blitzed and chopped
    high speed blender                       pineapple, vanilla, pecans and
                                             banana, stir to combine.
  • 100g Pineapple, finely chopped
                                             ivide between the 3 tins and bake
                                          5 D
  • 1 cup Pecans, chopped
                                            for 30-35 minutes or until a skewer in
  • 3 Bananas, mashed                       inserted comes out clean.
  Icing
                                            emove from the cake tin and allow
                                          6 R
  • 500g Cream Cheese, softened             to cool on a cake rack before icing.
  • 125g Butter, melted
                                          7 To make the icing, combine all of
  • 72g Natvia, blitzed to resemble          the ingredients except the pecans
     icing sugar (6 tbsp)                    in a high-speed blender. Blend until
  • 2 tsp Lemon Juice                        smooth.
  • 50g Pecans, chopped (½cup)            8 To assemble, place 1 cake layer on
                                             a cake stand or serving plate. Evenly
                                             cover the top with icing. Top with
                                             second layer and evenly cover the
                                             top with icing. Finish with the third
                                             cake layer and spread the remaining
                                             icing over the top and sides.
                                          9 Finish with chopped pecans.

Carbs 38.5g Pro 7.6g Fats 43.7g Energy KJ 2460 Calories 587 Serving Size 195g
LC            GF

                                                                    DF          DF

                                                                   LCHF      VEGAN

                                                                              KETO

            Vegan
        Cardamom Kulfi
                   Serves: 5 Prep: 10 mins Cook/Chill: Overnight

  Ingredients                           Method
  • 1 cup Coconut Cream (250ml)         1 In a saucepan combine the coconut
  • 1 cup Coconut Milk (250ml)             cream, milk and Natvia. Bring to the
                                           boil, then simmer for 5 minutes.
  • 75g Natvia
  • ½ cup Pistachios,                      dd the chopped pistachios and
                                        2 A
    finely chopped                        cardamom to the saucepan, stir to
                                          combine.
  • 2 tbsp Pistachio, ground
                                        3 Turn off the heat and leave the mixture
                                           to cool to room temperature.
                                        4 Pour into dariole moulds and place
      Nutritional Tips
                                           into the freezer.
      Cardamom is an aromatic
      digestive. It aids in our            nce frozen, loosen the kulfi by
                                        5 O
      digestion and absorption
                                          dipping the mould in warm water. Top
      of nutrients.
                                          with ground pistachio before serving

Carbs 4.7g Pro 5.2g Fats 29.4g Energy KJ 1290 Calories 308 Serving Size 130g
GF

         Salted Caramel
          Rice Puff Slice
                    Serves: 12 Prep: 10 mins Cook: 30 mins

                                           3 In a separate bowl mix together the
 Ingredients
                                              butter, orange juice and zest. Pour
 • 30g Unsalted Butter                        into the dry ingredients and stir until
 • 60ml Natvia Salty Caramel Sauce            combined.
 • 120g Crunchy Peanut Butter (½ cup)         dd the eggs and stir. Finally fold
                                           4 A
 • 2 cups Gluten Free Puffed Rice Cereal     through the chocolate.
 • 140g Peanuts, crushed (1 cup)              poon tablespoon amounts onto
                                           5 S
                                             the baking tray, allowing for room
                                             between the biscuits as they will
 Method                                      spread.
 1 Preheat the oven to 175C
   (fan forced). Line a tray with             ake for 18-20 minutes. Once they
                                           6 B
   baking paper.                             are out of the oven leave on the tray
                                             for 5 minutes before transferring to a
 2 In a small mixing bowl, combine          wire rack.
    the almond meal, bicarb soda,
    baking powder, salt, and Natvia.

Carbs 1.8g Pro 5.8g Fats 22.6g Energy KJ 1000 Calories 239 Serving Size 50g
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