Swap That For This!
Sugar is in just about everything! So much so that it can be hard to keep track of how much sugar we’re consuming each day. Even more difficult is keeping track of the added sugar contained in each item of food we put in our bodies!
Here at Natvia, we’re firm believers that life is just as sweet, if not sweeter, without sugar. That’s why we’re launching our Food For Thought series! We want to help you make better food decisions and showcase just how much sugar is added to most of our favourite foods.
Lowering your sugar intake and living refined-sugar-free is one of the greatest things you can do for your body and mind, but it’s hard to know where to start.
Our Food For Thought series is here to make things a little easier, showcasing delicious, tasty and sugar-free alternatives to some of our sugar packed, guilty pleasures.
- 3/4 cup Rice flour
- 1/2 cup Almond meal
- 1/3 cup Du Chocolat
- 1/3 cup Natvia
- 1/2 tsp bicarb soda
- 1/2 tsp Baking powder (gluten free)
- 1/2 tsp salt
- 2 tsp Vanilla essence
- 1 tsp Vinegar
- 3/4 cup Almond Milk
- 1/4 cup Vegetable oil
- 170g sugar free dark chocolate
- 1/4 cup Almond Milk
- 1/4 cup Coconut oil
- 1 tsp Vanilla
- 1/3 cup Natvia
- Preheat oven to 190C and grease a doughnut pan.
- Mix together flours, Du Chocolat, Natvia, baking powder, bicarb soda and salt. Add the vanilla essence, vinegar, almond milk and vegetable oil.
- Spoon the batter into the doughnut pan and bake for 10-14 minutes or until they spring back when you touch them. Place on a wire rack to cool while you make the icing.
- For the icing, add the chocolate, almond milk, coconut oil and vanilla to a heatproof bowl. Melt together over a saucepan of boiling water and add the Natvia. Stir until dissolved.
- Dip the doughnuts into the icing and enjoy!
Easy Peasy Sugar-free Chocolate Ice cream
- 28 g Cocoa Powder
- 45 g Natvia
- 500 ml Cream (double cream recommended)
- 250 ml Milk
- Melt the cocoa powder and Natvia in enough boiling water to make a thick paste (melting the Natvia granules).
- Whisk in the cream and milk. Allow to chill in the fridge for an hour.
- Pour into ice cream maker as per instructions for the machine.
Gluten-free Chocolate Cheesecake
- 1 cup/150g/5.2 oz macadamias, unsalted
- 3/4 cup oats (make sure certified gluten free if intolerant)
- 1 tbsp/7g/0.2 oz cocoa powder
- 1/4 cup/60g/2 oz unsalted butter
- 1 1/3 cups/250g/8.4 oz sugar free dark chocolate chips
- 3 cups/750g/1 lb 10 oz cream cheese
- 2 cups/500g/1 lb sour cream
- 3 eggs
- 2/3 cup/120g/4.2 oz Natvia
- 2 tbsp/14g/0.5 oz cocoa powder
- 1 tsp vanilla extract
- Preheat oven to 150°C and line a springform cake tin.
- Grind the macadamias in a food processor, add the butter and continue to process until the mixture resembles breadcrumbs. Add the oats and cocoa powder and process until combined.
- Press the mixture evenly into the bottom of the tin and set aside.
- Melt the chocolate chips and set aside.
- Beat the cream cheese until light and fluffy, add Natvia and sour cream and combine.
- Add eggs one by one, scraping down the sides and mixing well between additions.
- Add vanilla extract and cocoa powder.
- Fold 1/2 cup of the cream cheese mixture into the chocolate mixture to lighten it, then fold this into the rest of the cream cheese mixture.
- Pour into cake pan and bake for 30-40 minutes until set.
- Allow to cool completely before serving.
We’ll be bringing you lots more from our Food For Thought series! Stay updated with our Facebook for all the latest on Food For Thought as well as daily sugar-free recipes delivered to you daily!
Let us know us know what foods you would love to see here, we love hearing from you!