Recipes
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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Strawberry and Matcha Cookie Sandwiches
These Strawberry and Matcha Cookie Sandwiches are soft, golden cookies filled with a thick matcha cream and finished with a matcha white chocolate drizzle. The dried strawberry pieces give each cookie a gentle chew and a pop of colour, while the matcha filling adds something earthy and slightly bitter that cuts through the sweetness beautifully. The cookies are gluten-free and sweetened with Natvia Gut Activation Sweetener, and the filling comes together in minutes with soft cheese or coconut yogurt depending on what you have. The drizzle on top sets firm after thirty minutes in the fridge and gives the whole thing a finish that looks far more impressive than the effort required. Makes four sandwiches, though the recipe is easy to double if you want more to work with.
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Plum & Almond Traybake
Golden oat base, soft almond batter, jammy spiced plums and toasted flaked almonds on top. This is the café counter bake that is easier to make at home than it looks, sweetened throughout with Natvia Gut Activation Sweetener and gluten free from start to finish.
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Miso Swirl Sesame Oat Flour Cookies
These cookies are not what you expect, and that is exactly what makes them so good. Jelena Fairweather has taken miso, tahini and sesame and turned them into one of the most interesting recipes we have published. They are sweetened with Natvia Gut Activation Sweetener (AU) / Natvia Synbiotic Sweetener (UK), made with oat flour, and have a naturally crisp edge with a soft, chewy centre. The miso swirl running through each one gives a subtle savoury depth that balances the sweetness in a way that is genuinely hard to stop eating. The sesame coating adds texture and a nutty finish, and the optional sugar-free chocolate chunks make them feel a little more indulgent. Dairy-free, gluten-free and ready in under 30 minutes.
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Apple Turnovers
Golden, flaky and filled with warm spiced apple, these turnovers come together in under 35 minutes with store-bought puff pastry and a filling sweetened with Natvia Gut Activation Sweetener (AU) / Natvia Synbiotic Sweetener (UK). They are wonderful straight from the oven and hold up just as well at room temperature, which makes them a great option for lunchboxes or morning tea too.
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Hazelnut Spread Cinnamon Rolls
These cinnamon rolls have earned a permanent spot in our weekend baking rotation. Soft, fluffy and pull-apart with a rich Natvia Hazelnut Spread filling and a cream cheese frosting made with Natvia Gut Activation Sweetener (AU) / Natvia Synbiotic Sweetener (UK), they are the kind of bake that fills the whole house with a smell that is very hard to ignore. They can be prepped the night before, which makes them a very good idea for a Saturday morning.
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Apple Crumble
Some recipes earn their place as a permanent weekend staple, and this apple crumble is one of them. Granny Smith apples go jammy and syrupy in the oven beneath a golden, crunchy topping, and the whole thing is sweetened with Natvia Natural Sweetener instead of sugar. Serve it warm with vanilla ice cream and it will be the most popular thing on the table.
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Butterscotch Date Pudding
This is the kind of dessert that feels made for a cold night. A smooth, spiced date pudding sweetened with Natvia Gut Activation Sweetener (AU) / Natvia Synbiotic Sweetener (UK), with a warm nut butter butterscotch sauce poured over before it goes in the oven. It comes out golden on top, soft and slightly gooey in the centre, and just as good the next day if you can hold off that long.
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Pistachio Chocolate Layered Brownies
If you are going to make a brownie, you might as well make it a three-layer one. This one starts with a fudgy sweet potato base sweetened with Natvia Gut Activation Sweetener (AU) / Natvia Synbiotic Sweetener (UK), gets a creamy pistachio filling packed with roasted nuts in the middle, and finishes with a smooth chocolate top. It keeps beautifully in the fridge and slices cleanly, which means it is just as good made the day before as it is fresh.
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Brownie Baked Oats
Meal prepping breakfast does not have to mean plain overnight oats or sad protein bars. These brownie baked oats are the kind of prep-ahead breakfast that actually gives you something to look forward to on a Monday morning. Made with Natvia Relax Hot Choc Powder for a deep, rich chocolate flavour without the sugar spike, they are nourishing and genuinely satisfying. Bake a batch on Sunday, portion them out, and you have a warm wholesome breakfast ready to go before the morning rush begins.
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How to Bake With Natvia Sweeteners
Every recipe on this page can be made with Natvia. Here's exactly how to substitute it in your baking.
