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Ready to satisfy

JOYFUL RECIPES

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NO ARTIFICIAL COLOURS, 
FLAVOURS OR PRESERVATIVES

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Preheat the oven to 180°C (160°C fan-assisted, or gas mark 4) and prepare a 12-cup muffin tray by lining it with cupcake cases.

In a large bowl, beat the softened butter and Pure Via® Caster together using an electric mixer until light and fluffy, as if you&#8217;re whipping cream. Then, add the eggs one at a time, beating well after each addition. Scrape down the sides of the bowl as needed to ensure all the ingredients are well incorporated.

Mix in ½ teaspoon of vanilla extract, 110 grams of self-raising flour, and a pinch of salt. Whisk the ingredients together until they are just combined, and then use a spoon to fill the cupcake cases with the mixture.

Place in the oven and bake for 15 minutes or until the cupcakes turn a golden brown color and a skewer inserted into the center of each cake comes out clean. Allow the cupcakes to cool completely on a wire rack.

For the buttercream, vigorously whisk 150 grams of softened butter until it reaches a smooth and creamy consistency. Incorporate 300 grams of Pure Via® Icing, 1 teaspoon of vanilla extract, and a pinch of salt into the butter, continuing to whisk until the mixture is well-blended.

Combine the ingredients and whisk until achieving a smooth consistency (beginning slowly to prevent a cloud of Pure Via® Icing). Gradually beat in 3 tablespoons of milk until well incorporated.

If you desire to add color, gently fold in the food coloring at this point. Proceed to spoon or pipe the mixture onto the cooled cupcakes.

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Cupcakes are small, sweet, and delightful treats that bring joy to anyone who takes a bite.

15 '

Dessert

Breakfast

Snack

Cupcakes

Preheat your oven to a cozy 180°C/160°C fan/Gas 4. Prepare a 900g/2lb loaf tin by generously greasing the sides and lining the base with a strip of buttered baking paper.

In a spacious mixing bowl, gather the diced butter, pitted dates, and hot boiling water. Stir them thoroughly until a smooth, cohesive mixture forms. Allow this date mixture to stand for 30 minutes, allowing the butter to melt and the dates to soften and release their natural sweetness.

Put the Pure Via® Brown Sugar into the date mixture and stir vigorously until the sugars have dissolved completely and the mixture is smooth and uniform.

In a large mixing bowl, sift the dry ingredients together: all-purpose flour, baking powder, and a pinch of salt. Mix until a smooth and consistent blend forms. Gradually add the chopped walnuts, reserving 1 tablespoon for garnish. Stir until the mixture is well-combined.

Place the prepared loaf tin on the center rack of the preheated oven and bake for 30 minutes. Reduce the oven temperature to 170°C/150°C fan/Gas 3 and continue baking for 25–30 minutes more, or until a skewer inserted into the center of the cake comes out clean. If the cake is browning too quickly, gently cover the top with a loose sheet of aluminum foil or baking paper.

Carefully remove the loaf from the oven and let it cool in the tin for 3-4 minutes. Then, carefully transfer the loaf to a wire cooling rack to cool completely.

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Indulge in the sweet embrace of a freshly baked date and walnut loaf – prepare it over the weekend for a delightful treat to savor during the week.

Date and walnut cake

You will need a 20.5cm/8 Inch deep round, loose bottom spring form tin, lightly grease and base lined with baking parchment.
First make the base, melt the low fat spread in a pan then add the crushed digestives and stir to mix, spoon into tin, spread to cover and press down with the back of a wooden spoon or base of a glass. Leave to cool then put in fridge to chill.

Add the gelatine sheets to a small bowl and cover with water, put to one side for about 5 mins to soften.

To make the topping, add the cream cheese, Pure Via® Caster Sugar, quark, zest and juice of the lemons into a food mixer and beat until combined.

Squeeze the water from the gelatine, put it back in a clean bowl and pour in just enough boiling water to cover then whisk with a fork until no lumps. Add it to the cream cheese mixture and beat until well mixed.

Add the gelatine to a small bowl and cover with water, put to one side for about 5 mins to soften. To make the topping, add the cream cheese, Pure Via® Caster Sugar, quark and zest and juice of the lemons to a food mixer and beat until combined. Squeeze the water from the gelatine, put it back in a clean bowl and pour in just enough boiling water to cover then whisk with a fork until no lumps. Add it to the cream cheese mixture and beat until well mixed.

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A citrus-scented reinterpretation of the classic cheesecake. Delicious, fresh and super light!

Lemon and Blueberry Cheesecake

Lunch

Dinner

Drink

120'

Preheat the oven to gas 6/200C (180C in a fan oven) Mix together the flour, baking powder, bicarbonate of soda and add the Pure Via® Caster Sugar.

Beat in the oil, eggs and soya milk then stir in the grated apple and a third of the blueberries.

Spoon the mixture evenly between the paper cases then top each one with remaining blueberries, pushing them slightly into the mixture. Put in the oven and bake for about 25-30 mins until risen and golden. Eat on day of baking.

A delicious, fluffy dessert with very few calories!

Skinny Blueberry Muffins

In a large bowl, whisk together the flour, soy milk, baking powder, Pure Via® 100% Xylitol, and oil until smooth and well combined. (Alternatively, you can also use an immersion blender.)

Heat a non-stick skillet over medium heat. Grease the skillet with a little oil or butter.

Cook the first pancake by pouring about 4 tablespoons of batter into the hot skillet.

Let cook for about 2 minutes and flip to continue cooking for another 2 minutes.

Serve the pancakes one on top of the other, filling them with the fruit cut into pieces.

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Irresistible craving for pancakes? The perfect low-calorie vegan recipe for Sunday brunch!

Vegan pancakes with fresh fruit

Melt together the coconut oil and almond butter and stir well. Add in the spices, orange zest and vanilla.

In a separate bowl, combine the oats, milk and eggs until fully mixed.

Combine the oat mixture with the coconut oil and nut butter mix. Add in the blueberries and carefully mix, being careful not to squash the berries.

Line a non-stick baking tray with a little coconut oil and pour in the mixture. Finish by sprinkling the top with mixed seeds or chopped nuts for an extra crunch.

Bake at 180C for 15-20 minutes until golden brown and is firm to touch – the mixture should still be moist in the centre.

Leave to cool and then cut into 8 pieces.

Place thinly sliced orange pieces on top to garnish.

Blueberry, Almond &#038; Orange Zest Breakfast Bar

Combine the whole blueberries, blueberry juice, and Pure Via® Stevia Liquid drops.

Mix and pour the mixture into the appropriate popsicle molds.

Freeze for a minimum of 5 hours to set and serve with your favorite berries.

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Blueberry popsicles

Mix the lime juice and Pure Via® Stevia Liquid Drops in a tall glasses, add the lime wedges and mint leaves and stir gently.

Half fill the glasses with crushed ice cubes then pour in white rum and top up with sparkling water and garnish with more mint leaves and lime wedges.

In a small pan gently heat the fish sauce, tamarind paste and Pure Via® Stevia Liquid Drops, stir and put to one side.

Summer Mojito

Cut 15cm diameter discs from the filo pastry.

Brush each sheet with melted butter.

Bake for approx. 7 minutes at 180°C. They should be golden brown and lightly crisp.

Mix the agar agar with 50ml of water and bring to the boil. Transfer immediately into a bowl and leave to cool.

Mix the creme fraiche, Greek yoghurt and Pure Via®.

Stir in the prepared agar agar to the mix and place in a piping bag.

To assemble the thousand leaves: place a disc on a plate, cover with 1cm layer of creamy mix, layer with raspberries and continue until complete.

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Thousand Leaves with Raspberry

You will need a 6 large hole muffin tin. 
Preheat the oven to gas 4/180C (160C in a fan oven) Slice the tops off the apples and put to one side then core the apples using an apple corer and sit the apples in the tin.

Add the bread to a food processor and whiz until fine then tip them into a bowl along with the Pure Via® Stevia, dried fruit, mixed spice and lemon zest and juice. Mix well until combined.

Spoon the mixture into the apples and stuff to fill then sit the tops back on them. Cover loosely with foil and put in the oven for about 30 minutes or until cooked through and the apples are nice and soft. Remove from the oven and leave for 5 minutes then remove with a large spoon and sit on a serving plate. Serve with some low fat crème fraiche or low fat pouring cream.

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Spices and golden breadcrumbs top cooking apples.

Stuffed Apples

Add the strawberries to a food processor along with the Pure Via® Stevia and whiz until pureed.

Now add 450ml/1pint of water to the food processor and the lime juice and pulse to combine. Pour the mixture through a sieve into a large jug or bowl.

Transfer the sieved mixture to a shallow freezer proof container and put in the freezer to freeze for a couple of hours then remove and whiz in the food processor then pour it back into the container and put back in the freezer until frozen. Scoop out to serve.

A really refreshing low fat dessert.

Strawberry Granita

Mix the cane sugar syrup with the juice of 1 lemon and quickly soak the biscuits in the mixture then add them into a charlotte mould.

Soften the gelatine in a large bowl of cold water.

Zest the other lemon and squeeze its juice into a small saucepan and heat quickly. Once hot, add the drained gelatine.

In a bowl, mix the Pure Via® and cottage cheese with the lemon zest and the vanilla seeds.

Add the warm lemon mixture to the cheese preparation and mix.

Whip the cream and incorporate it delicately to the previous preparation.

Wash and dry the strawberries, cut them in quarters and place them in the bottom of the mould. Add the cheese preparation until the mould is full.

Strawberry Charlotte

Combine water, cinnamon sticks, vanilla beans and honey in 3-quart saucepan. Heat on medium heat to boiling, stirring frequently. Stir in coffee and Pure Via® Stevia Leaf Sweet Granules. Remove from heat. Let steep 5 minutes.

Strain coffee into 6 small mugs. Discard cinnamon sticks and vanilla beans. Top evenly with steamed milk and serve.

*Vanilla beans can be split open lengthwise with a small knife. This adds more flavour to the coffee. The tiny vanilla seeds can be used on top of the steamed milk. If vanilla beans are not available, use vanilla extract to taste.

Give your coffee a kick with this flavourful twist on your morning cup.

Spiced coffee

Melt the chocolate and Pure Via® in a bain-marie on a low heat until smooth.

Place puff pastry on baking paper and spread thinly with the chocolate paste. Roll the pastry in on itself using the baking paper without tightening too much.

Mix 1tbsp water with the egg yolk and brush onto the pastry.

Cut the pastry into 1cm slices and place evenly onto a lined baking tray.

Remove the puff pastries and immediately prick them on lollipop sticks.

Rolled Lollipops

Combine coffee, milk and Pure Via® Demerara into a cup or measuring jug, stirring until well combined.

Stir in the vanilla and peppermint extracts.

Divide mixture between 2 coffee cups and serve.

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This delicious coffee treat is the perfect way to stay warm on a cold day.