Recipes

Sticky Soy & Brown Sweetener Chicken Thighs

Every day dinners but effortlessly better. This sweet and savoury chicken recipe keeps things simple and satisfying. With a sticky glaze made from Natvia Brown Sweetener, it’s a no-added-sugar upgrade you can feel good about. Perfect for meal prep or dinner comfort, because eating well should fit your life, not the other way around.  Serving(s): 2-3 Prep Time: 10 minutes (40 with marinating) Cook Time: 25 minutes Total Time: 50 minutes  Ingredients 4 chicken thighs, skin on 3 tbsp soy sauce 1 ½ tbsp Natvia Brown Sweetener (for a richer caramelised glaze) 1 garlic clove, minced 1 tsp fresh grated ginger or ½ tbsp ginger powder 1 tsp sesame oil (optional, for aroma) 1 tbsp water 1 tsp rice vinegar or lime juice (optional, to balance sweetness) Pinch of black pepper Optional garnish: sliced spring onion, sesame seeds Method In a bowl, mix soy sauce, Natvia Brown Sweetener, garlic, ginger, sesame oil, water, and vinegar/lime juice until Sweetener dissolves. This is your marinade and glaze. Optional: Marinate chicken for 30 minutes for deeper flavour. Heat a non-stick pan over medium heat. Place chicken thighs skin-side down and cook 8–10 minutes until golden and crispy. Flip chicken, pour marinade over, reduce heat to low, cover, and cook 10–15 minutes until chicken is cooked through and the glaze thickens into a sticky, glossy coating. Taste the glaze and adjust seasoning if needed (extra soy for saltiness, extra Natvia for sweetness). Serve with steamed veggies, cauliflower rice, or your choice of sides. Garnish with spring onions or sesame seeds for extra umami punch.

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.

Beef & Broccoli Stirfry

When the week gets busy, nothing beats a one-pan dinner that’s quick, flavour-packed, and nourishing. This Beef and Broccoli stir-fry is a true crowd-pleaser. Tender slices of beef, crisp broccoli, and a glossy sauce that balances savoury depth with a touch of natural sweetness from Natvia Brown Sugar. Ready in under 30 minutes, it’s the kind of meal that feels just as perfect for a weeknight dinner as it does for sharing around the table with family. Serving(s): 3- 4 Prep Time: 10 minutes Cook Time: 15 minutes Total Time:  25 minutes Ingredients 500g beef, thinly sliced 300g broccoli florets 3 tbsp soy sauce (instead of 2, for more depth) 1 tbsp oyster sauce (optional but recommended) 1 ½ tbsp Natvia Brown Sweetener (so the savoury-sweet balance pops) 1 small onion, thinly sliced (or 2 garlic cloves if you prefer) 1 tsp fresh grated ginger or ½ tsp ginger powder 1 tbsp vegetable oil + 1 tsp sesame oil (use sesame at the end for flavour boost) ½ cup beef broth or water (instead of ¼ cup, for more sauce) 2 tsp corn flour mixed with 3 tbsp water (thicker slurry so the sauce coats everything nicely) Cooked rice, to serve Method Heat oil in a large pan or wok over medium-high heat. Add garlic and ginger, sauté until fragrant (about 30 seconds).  Add beef slices and stir-fry until browned but not fully cooked (about 2-3 minutes). Remove beef and set aside.  In the same pan, add broccoli and water (or broth). Cover and steam for 3-4 minutes until tender crisp.  Return beef to the pan. Add soy sauce, oyster sauce (if using), and Natvia Brown Sugar. Stir well to combine.  Pour in the corn flour slurry to thicken the sauce. Cook for another 1-2 minutes until sauce is glossy and coats beef and broccoli.  Serve immediately over steamed rice.   Enjoy your beef & broccoli stirfry dinner with the refreshing Spiced Orange and Almond Delight to complete your meal!

No Bake Chocolate 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 Natural Brown 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.

Brown Sweetener Cinnamon Toast

Golden. Toasty. Warm with a little crunch. Sweetened naturally and low in carbs, this Brown Sweetener Cinnamon Toast is a nostalgic classic, made better. With Natvia Brown Sweetener, this sweet-spiced toast hits all the comforting notes, minus the refined sugar. Whether it’s breakfast in bed or a quick weekday treat, this smarter swap keeps the flavour big and the compromise zero.  SERVINGS: 2 PREP TIME: 5 MINUTES COOK TIME: 5 MINUTES TOTAL: 10 MINUTES   Ingredients 2 slices sourdough or wholegrain bread  1 tbsp softened butter or dairy-free spread  1 tbsp Natvia Brown Sweetener  1/2 tsp ground cinnamon  Optional toppings: sliced banana, chopped walnuts, Greek yogurt  Methods In a small bowl, mix the softened butter, Natvia Brown Sweetener, and cinnamon until well combined into a smooth paste.  Spread the mixture evenly over each slice of bread.  Toast under a grill (broiler) for 2–3 minutes, or in a pan over low heat until golden and slightly caramelised.  Optional: top with banana slices, walnuts, or Greek yogurt for a Father's Day upgrade. 

Vanilla & Chocolate Summer Berry Loaf

If your idea of a perfect afternoon includes a cup of tea, a comfy chair, and a slice of something homemade, this one’s for you. Pamela Higgins’s Vanilla & Chocolate Summer Berry Loaf is part cake, part snack, and fully divine. A little marbled, a little fruity, and just the right amount of sweet (thanks to our Natvia Gut Activated Synbiotic Sweetener), this loaf is the kind of bake that never lasts long. Servings: 6 Prep Time: 15 Minutes Bake Time: 35-40 minutes Total time: 55 minutes Ingredients 150g gluten-free flour 100g Gut Activated Synbiotic sweetener 4 tablespoons cocoa powder 1 teaspoon baking powder 3 tablespoons oil 2 eggs 150ml milk of choice1  teaspoon vanilla extract 80g frozen berries 60g no added sugar dark chocolate, cut into chunks Method Mix together the flour, sweetener and baking powder in a mixing bowl. Whisk together the oil, eggs, milk and vanilla extract then pour into the bowl and mix until a batter forms. Spoon half of the mixture into a different bowl and mix in the cocoa powder plus another 2-3 tablespoons milk and set aside. Stir the berries and chocolate chunks in the vanilla mixture. Grease and line a loaf tin, then alternate adding in spoonfuls of each - do one layer, then repeat a layer on top (make sure you alternate the batter so it’s the opposite of what is on the bottom!). Bake at 180C for 35-40 minutes - halfway through, cover with tin foil - until golden and firm. Leave to cool in the tin, then pop out of the tin, cut up and enjoy!

Double Chocolate Frozen Cups

These Double Chocolate Frozen Cups, created by Pamela Higgins, are exactly a kind of magic: no baking, no stress, just layers of creamy, crunchy, chocolatey goodness that feel like dessert and snack all in one. Serving(s): 5 Prep Time: 15 minutes Set time: 6 hours (2 hours for filling + 4 more hours after topping) Total Time: 6 hours 15 minutes Ingredients For the base 80g oats 2 tablespoons peanut butter 2 tablespoons Natvia Gut Activated Synbiotic sweetener 2 tablespoons milk of choice For the filling 300g Greek or coconut yogurt 3 tablespoons cocoa powder 3-4 tablespoons Natvia Gut Activated Synbiotic sweetener 6 small teaspoons peanut butter For the topping 4 tablespoons zero icing sugar 2 tablespoons cocoa powder Method Mix together the base ingredients until it binds together then press into the bases of a 6-hole silicone muffin tin - it should fill up to ⅓. Add a small teaspoon of peanut butter in the middle of each one. Mix together the yogurt, cocoa powder and Natvia then spoon this over each base to fill to nearly the top. Freeze for at least 2 hours. Mix together the icing sugar, cocoa powder and a dash of water or milk of choice to form a slightly runny mixture, then spoon over the top of each cup. Return to the freezer for at least 4 hours or overnight. When ready to enjoy, pop out of the freezer 5 minutes beforehand then enjoy!

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!  

Layered Berry & Granola Custard Pots