Recipes

Watermelon Mint Fizz

The light and refreshing watermelon mint fizz is an easy, gut-friendly way to cool down this summer, perfect for a midday pick-me-up or a relaxed family brunch.

Cucumber, lemon & Mint Fizz

When everything feels a bit heavy, this is the kind of drink that resets the moment. This lemon cucumber mint fizz is crisp, lightly sweetened and gut-friendly, perfect for a refreshing end-of-day or weekend pick-me-up.

Pomegranate Herb Citrus Mocktail

This Pomegranate and Basil Sparkling Refresher is the perfect sophisticated mocktail to help you "Kick Sugar" while keeping things festive. By blending the deep, antioxidant-rich flavours of pomegranate with a hint of aromatic basil and bright citrus, you get a complex drink that feels like a treat without the sugar crash.

Gut Luxe Mont Blanc

The Gut Luxe Mont Blanc is cold brew dressed up for the occasion. A homemade orange citrus syrup made with Natvia Gut Activation Sweetener goes through the coffee first, bright and fragrant from the zest, then a cloud of lightly whipped cream floats over the top with a dusting of nutmeg. Bitter, citrusy and creamy all in one glass.

Persimmon Wintery Loaf

Wrap yourself in cosy winter vibes with this Persimmon Loaf, perfect for chilly UK mornings or an indulgent afternoon tea.

Gut Loving No Bake Bliss Balls

Snack mindfully, feel good completely. These bite-sized bliss balls are more than just a sweet treat; they’re a calming, gut-friendly way to reset your afternoon or unwind after dinner. With rich oats and mood-supporting adaptogens, all rolled into a bite-sized, gut-friendly snack, they’re made to nourish both body and mind. Bonus? No oven required.  Benefits: Mood-boosting & gut-friendly. Servings: 6 - 10 balls Prep Time: 10 minutes Chill time: 30 minutes Total: 40 minutes  Ingredients 3 cups of Oat Flour (or quick oats) 2 cups of Natvia Hot Chocolate Relax 2 cups of Natvia Gut Activation Sweetener 2 tbsp softened butter (any kind – we used unsalted) 1 cup of Ground Flaxseed 150ml of Milk of your choice (add slowly as needed) Optional: A pinch of flaky sea salt for topping & Natvia Hazelnut Topping Method In a medium bowl, combine oat flour, Hot Chocolate Relax, Natvia Natural Sweetener, butter, and flaxseed. Mix well with a spoon (or clean hands!) until the mixture starts to come together. Slowly add milk, one tablespoon at a time, mixing until the dough holds together when pressed. Roll into 10–12 bite-sized balls. Optional: Sprinkle a tiny pinch of sea salt over each ball for that sweet-salty pop. Chill in the fridge for at least 30 minutes until firm.

Jasmine Tea Matcha Cloud

The Jasmine Tea Matcha Cloud is the drink you make when you want something that feels a little elevated. Floral jasmine tea frothed with milk and Natvia Gut Activation Sweetener forms the base, and a whipped matcha cream made with homemade caramel sauce sits on top like a cloud you have to drink through. Fragrant, slightly earthy and just sweet enough without any added sugar.

Blueberry Muffin Latte

Looking for a flavour-packed, diabetes-friendly latte that feels like a café treat at home? This Blueberry Latte blends rich espresso, creamy milk, warm cinnamon, and a swirl of blueberry compote, sweetened naturally with Natvia Gut Activation Sweetener. Perfect for a refreshing iced drink or a midday pick-me-up, it’s a delicious way to enjoy coffee without the sugar spike.  

Gut-Friendly Matcha Cookies

Iced Strawberry Matcha with Matcha Cream

PREP TIME: 15 MINUTESTOTAL TIME: 15 MINUTES Matcha isn’t just a trendy green powder; it’s packed with antioxidants, boosts your energy with a calm, focused caffeine kick, and supports metabolism and mindfulness all in one vibrant cup. No wonder matcha lovers everywhere are hooked! If you’re as obsessed as we are, this Strawberry Cream Matcha recipe is about to become your new favourite. Creamy, naturally sweetened with Natvia Sweetener Canister 350g, and bursting with fresh strawberry flavour, it’s the perfect way to enjoy all the benefits of matcha without any refined sugar Ingredients 100ml heavy cream 1.5 tsp Natvia Sweetener Canister 350g 1 tsp matcha powder Ice Milk 4 Strawberries Recipe In a small bowl or cup, sift 3/4 tsp of matcha powder. Combine with 100ml heavy cream and 3/4 tsp of Natvia Sweetener Canister 350g and whisk together with a hand whisk until soft peaks form. To create the strawberry compote, take 4 strawberries and 3/4 tsp Natvia Sweetener Canister 350g and place in the microwave for 1 minute. Once taken out, mash the mixture with a fork. Assemble the strawberry compote with ice, milk and matcha cream mixture.    

Iced Earl Grey Matcha Latte

The Iced Earl Grey Matcha Latte is the drink for anyone who cannot choose between tea and matcha. A homemade earl grey syrup made with Natvia Gut Activation Sweetener steeps into something deep and floral, then it goes straight into cold milk with a smooth matcha base. Fragrant, slightly earthy and just sweet enough. The syrup keeps in the fridge for a week so one batch takes you through several mornings.

Berry Dark Chocolate & Nut Butter Muffins

Created by Pamela Higgins, these Berry, Dark Chocolate & Nut Butter Muffins are the kind of treat that feels a little fancy, but is actually really easy to make. They’re made with Natvia Gut Activation Sweetener (so no added sugar), and they bake up golden and fluffy, with just the right amount of indulgence from dark chocolate chunks and creamy nut butter. perfect for school lunchboxes, weekend brekkie, or your 3pm pick-me-up with a cup of tea. Serving(s): 7  Prep Time: 10 minutes Bake Time: 12–15 minutes Total Time: 25 minutes Ingredients 250ml oat milk 2 tablespoons chia seeds 50ml oil 1 tablespoon lemon juice 1 teaspoon vanilla extract 100g gluten-free flour 50g oats 90g Natvia Gut Activated Synbiotic sweetener ½ teaspoon baking powder 100g frozen berries 50g no added sugar dark chocolate, cut into small chunks 6 teaspoons nut butter Method Mix together the milk, chia seeds, oil, lemon juice and vanilla extract and set aside for 5 minutes. In a large bowl mix together the flour, oats, Natvia and baking powder. Pour in the milk mixture and give it a good mix. Gently stir in the berries and most of the chocolate chunks. Spoon the mixture between 8-10 muffin molds to fill up. Add a teaspoon of nut butter on top of each then a couple of chocolate chunks and push in gently. Bake at 180C for 12-15 minutes until golden and risen, then leave to cool and enjoy!