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Pistachio & Hazelnut Spread Levain Cookies
These are the thick, bakery-style cookies with a secret: break one open while it is still warm and a molten centre of pistachio cream and Natvia Hazelnut Spread comes flowing out. The trick is freezing the filling solid first, so it stays put while the dough bakes around it, then turns liquid again from the oven's heat. The dough itself is built for structure, with a mix of plain and cake flour, chopped walnuts and macadamias for crunch, and a blend of Natvia Brown Sweetener and Natvia Natural Sweetener standing in for sugar. The result is golden outside, soft inside and completely over the top in the best way. They take a little patience with the freezing and chilling, but none of the steps are difficult, and the payoff is a cookie that looks like it came from a viral bakery counter.
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Salted Caramel Banana Bread
Banana bread did not need improving, and then someone flipped it upside down over a layer of salted caramel. This one starts with fresh banana slices in the base of the tin, blanketed in a quick homemade salted caramel made with Natvia Brown Sweetener instead of sugar, so you get all the deep toffee flavour without the added sugar. The batter goes on top, and when you turn the loaf out after baking, those caramel bananas become a glossy, sticky crown. It is the kind of bake that looks like real effort but leans on the same overripe bananas you were going to use anyway. The caramel takes about five minutes on the stove and the rest is standard banana bread territory. Serve it warm with a cup of tea, or sneak a slice straight off the cooling rack. Nobody will judge you for going back for seconds.
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Gluten Free Lemon Puddings
Individual lemon puddings with a molten curd centre sound like restaurant territory, but these come together in one bowl with pantry basics. The sponge is gluten free and sweetened with Natvia Gut Activation Sweetener, with fresh lemon zest through the batter and a teaspoon of sugar-free lemon curd hidden in the middle of each pudding. Turn them out after baking, and that curd becomes a soft, tangy surprise waiting under the surface. A quick topping of natural or coconut yoghurt whipped with lemon juice and a little extra sweetener takes the place of heavy icing, and a scatter of freeze-dried strawberries and granola adds colour and crunch. They bake in under 20 minutes, so dessert can be in the oven before dinner is even finished. Bright, light and just sweet enough, these are made for lazy weekend afternoons and impressing guests without breaking a sweat.
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