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.
Baked Blueberry Doughnuts
- 1 cup/150g/5.3g Plain Flour
- 1/4 cup/45g/1.5 oz Natvia
- 1 tsp baking powder
- 1/4 cup/60ml/2 oz milk, nonfat
- 1/4 cup/60g/2 oz Butter melted
- 1 each egg
- 1/2 cup/60g/2 oz Blueberries
Makes 12 doughnuts
- Preheat oven to 180°C and grease two doughnut pans.
- Combine flour, Natvia, and baking powder.
- Add milk, butter, and egg and mix until combined.
- Fold in blueberries.
Raspberry Coconut Chia Pops
- 400ml/13.3 oz full-fat coconut milk
- 5-6 tsp Natvia (or more if you prefer sweeter)
- 1/4 cup/60ml/2 oz water
- 3 1/2 tbsp/35g/1.2 oz cornstarch
- 1/2 cup/75g/2.6 oz raspberries, thawed
- 1 tbsp/10g/0.3 oz white chia seeds
- Place coconut milk, Natvia, and water in a medium saucepan, and cook over medium-high heat until mixture starts to get tiny bubbles around the edges.
- In a cup add cornstarch with the water and set aside.
- Once your coconut mixture boils ever so slightly, add the cornstarch mixture to the coconut mixture, and stir vigorously as mixture thickens (this will happen very quickly). Remove from the heat and wait for it to cool.
- Place half the mixture into a bowl, and the remaining half will be the raspberry mixture.
- For your coconut raspberry mixture, add your thawed raspberries and mix well until all your raspberries have combined with the coconut milk mixture. Add in your chia seeds and stir well, setting aside both your bowls until the mixture has cooled slightly.
- Once the mixtures have cooled, pour into your ice cream pop moulds, layering the raspberry and coconut mixtures. Freeze overnight.
Sugar-Free Chocolate Cake
- 3 eggs
- 1/2 cup/125g/4.2 oz butter melted
- 1 cup/250ml/8.4 oz milk of choice
- 2 tsp vanilla extract
- 1 cup/180g/6.3 oz Natvia
- 1/2 cup/45g/1.5 oz cocoa powder
- 2 cups/300g/7 oz all purpose flour
- 1 tsp salt
- 3 tsp baking powder
- 2 cups/360g/12.6 oz dark chocolate chips (sugar free if desired)
- 3/4 cup/180ml/6.2 oz milk of choice
|Servings 12 slice|
- Preheat oven to 180°C and grease a round cake pan.
- Whisk eggs and add melted butter, milk, and vanilla extract.
- Whisk in slowly cocoa powder, flour, Natvia, salt, and baking powder.
- Pour into prepared pan and bake for 30-45 minutes until a tooth pick comes out clean.
- Allow to cool slightly and flip out of pan while it is still warm.
- Allow to cool.
- Melt together milk and chocolate chips in a saucepan over low and stirring constantly until fully melted.
- Take off heat and pour onto cooled cake. Spreading over top only.
- Place cake into the refrigerator and allow to chill until the icing is set.
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!