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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 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.

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A delicious, fluffy dessert with very few calories!

15 '

Dessert

Breakfast

Snack

Skinny Blueberry Muffins

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

Lunch

Dinner

Drink

120'

You will need a 45 cm / 18 inch square tin, greased and lined with greaseproof paper. 
Preheat the oven to gas mark 4/180C (160C in a fan oven). Add the low fat spread, Pure Via® Stevia, flour and baking powder to a mixer bowl of a food mixer and mix to combine.

Add the coconut, lime zest eggs and milk and mix well for a couple of minutes until really well combined. Pour mixture into the tin and put in the oven to bake for about 35-40 minutes or until the cake is springy to the touch.

Remove and put to one side, then mix the lime juice with the Stevia, pierce the top of the cake and pour over. Leave to cool for 5-10 minutes in the tin then turn out onto a wire rack, peel away the paper and leave to cool. Slice into mini squares to serve. Decorate with lime zest if you wish.

This is an incredibly light and airy cake – serve as small squares.

Lime and Coconut Tray Bake Cake

For the Sauce: 
In a small saucepan, heat the sesame oil over medium heat. Add the minced garlic and grated ginger once the oil is hot, and fry for 1 minute until fragrant.

Add the soy sauce and Pure Via® Stevia to the garlic and ginger mixture. Bring to a simmer and let it reduce for 5 minutes. Remove from the heat once the sauce has reduced by 1/3, then set aside to cool.

For Skewers: 
Cover a baking sheet with foil and place a wire rack on top.

Prepare the chicken thighs by trimming off any excess white fatty bits and slicing into 2 cm wide strips.

Place the prepared chicken thighs in a bowl and cover with ½ of the cooled teriyaki sauce. Leave to stand for 10 minutes to marinate.

Remove the skewers from the water and thread 2 marinated chicken thigh strips on each skewer in an “S” shape.

Place a large sauté pan over a medium-heat with a splash of sesame oil. Once the oil is hot place 4 skewers in the pan and drizzle each skewer with a bit more teriyaki mixture. Cook each side for 4 minutes. Continue cooking until the outside is caramelised and the chicken is cooked through &#8211; about 8-10 minutes.

Remove the cooked skewers from the pan and repeat the process with the remaining skewers. 
Best served with stir-fried veggies.

Optional: Top with spring onion and sesame seeds.

Enjoy the versatility of this delicious Ketogenic Teriyaki sauce. The perfect marinade for these chicken skewers or a delicious sauce ready in the fridge to elevate any family meal.

Keto Teriyaki Chicken Skewers

You will need X 2 lighly greased baking sheets
Preheat the oven to gas 4/180C (160C in a fan oven). Add the low fat spread to a food mixer then add the Pure Via® Stevia and beat until pale and creamy then beat in the vanilla extract.

Now add the egg yolk and butter milk and a tbsp of flour then mix again until it is combined. Add the remaining flour and beat on slow until it just comes together. Turn out onto a floured board and gather together to form a dough. Wrap in cling film and put in the fridge for 20 minutes to chill and firm.

Pull away pieces of dough about the size of a walnut and roll into balls then sit on the baking sheet and flatten with the heel of your hand. Make a thumb indentation in each one and add a small amount of jam into this then put in the oven and bake for about 12-15 minutes or until golden. Remove and place on a wire rack and leave to cool.

So easy to make with just a few simple ingredients from the fridge and cupboard.

Jam Thumb Biscuits

Cut pineapple slices into 1/2-inch pieces. Combine pineapple pieces, reserved pineapple juice, lime juice and garlic in medium saucepan. Heat to boiling on medium heat. Reduce heat to medium-low; simmer, uncovered, 2 to 3 minutes.

Combine water and cornstarch. Stir into boiling mixture. Boil, stirring constantly, until thickened. Remove from heat. Stir in coriander and jalapeno pepper. Stir in Pure Via® Stevia.

A sweet and spicy sauce that goes great with the catch of the day.

Grilled fish with pineapple coriander sauce

Peel the apple and cut into wedges, removing the core. Peel and cube kiwi. Rinse kale and celery.

Put all ingredients, including Pure Via® into a blender with 200ml of water and squeeze in the lime juice. Whiz until smooth then pass through a strainer. Drink immediately.

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Detox After Party Cocktail

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Compote 
Arrange the raspberries in a saucepan with Pure Via® and mash with a fork. 
Heat and bring to a boil for 5 minutes.
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Soften the gelatine sheet in cold water, remove and add to the hot raspberry compote. 
Divide the compote into 6 small jars and refrigerate.

Crème brûlée 
In a bowl, whisk the egg yolks with the Pure Via®. 
Pour the milk and cream into a saucepan.

Split the vanilla pod in half lengthwise, remove the seeds and add to the milk/cream mixture.

Heat this liquid until it begins to boil.

Pour the hot milk over the beaten yolks and whisk. Transfer to saucepan and heat to 85°C without stirring and the cream should thicken.

Soften the gelatine sheets in cold water, remove and add to the cream mixture.

Spoon cream delicately into the jars on top of the raspberry compote. Refrigerate for at least 4 hours.

At the time of serving, sprinkle crème brûlée with Pure Via® and caramelize with a kitchen torch. Decorate with fresh raspberries and blueberries and serve immediately.

Crème Brûlée with Vanilla

Combine cranberries and water in medium saucepan. Bring just to boiling on medium-high heat. Reduce heat to medium. Boil gently, uncovered, 8 to 10 minutes, stirring occasionally, until skins pop.

Remove from heat; mash slightly. Stir in the Pure Via® 100% Xylitol.

Refrigerate, covered, several hours before serving.

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Make sure to bring enough of this easy-to-make cranberry sauce to your next family gathering.

Cranberry sauce

Combine all ingredients in blender container; cover.

Blend until smooth. Serve over crushed ice.

Garnish glass with a mint sprig, if desired.

Serve up this fun and fruity drink for a splash of sweet refreshment.

Coconut mango daiquiri

Preheat oven to 180°C. Line 8-inch square pan with enough parchment paper to overhang sides. Set aside.

In small bowl, whisk flaxseed with 3 tbsp water; let stand for 2 minutes. In large bowl, mash bananas, Pure Via, coconut oil and tahini until smooth; mix in flaxseed mixture, chia seeds and vanilla.

In separate bowl, whisk together all-purpose flour, oats, almond flour, cinnamon, baking soda and salt; stir into banana mixture just until combined (do not overmix). Stir in 45g chocolate chips.

Scrape into prepared pan; press into even layer. Sprinkle the top with remaining chocolate chips, and hemp hearts (if using).

Bake for 25 to 30 minutes or until lightly golden brown and edges are set but still a bit soft in center. Let cool on rack for 20 minutes.

Using parchment paper as handles, carefully lift out onto rack. Let cool for 10 minutes. Serve warm or let cool completely. Cut into bars. (Can be refrigerated in an airtight container for up to 3 days.)

Start the day with banana and chocolate oat bars, accented with rich tahini, that are not only guilt-free but also brag-worthy because they’re loaded with real, whole superfoods that are perfect for fueling a busy morning!

Chunky Monkey Tahini Breakfast Bars

You will need a 6 whole muffin tin lined with muffin cases.
Preheat the oven to gas 6/200C (180C in a fan oven) Add the flour, Whole Earth Sweet Granules with Stevia, baking powder and spices to a large bowl and mix.

Now add the sultanas, cherries, apple and orange zest and stir to combine. Mix together the milk, yoghurt and egg then stir this into the flour mixture.

Now add the orange juice and melted spread and beat gently until just combined then spoon the mixture into the muffin cases and put in the oven for about 20-25 minutes or until risen and golden. Remove from oven and put on a wire rack. Dust with Sweet Granules to serve if you wish.

Scented with Christmas spice and filled with mixed dried fruit.

Christmas Muffins

For the Cookie Dough: 
Preheat oven to 160°C. Grease 9-inch square pan with nonstick cooking spray. Set aside.

In a large bowl, beat Pure Via® with butter until fluffy; mix in egg and vanilla.

In separate bowl, whisk together almond flour, coconut, baking powder and salt; beat into butter mixture just until dough comes together.

Press two-thirds of the dough into prepared pan; reserve remaining dough.

Bake for 10 to 12 minutes or until lightly browned around edges. Let cool completely. Stir chocolate chips into remaining dough; set aside.

For the Filling: 
In large bowl, beat together cream cheese, sweetener, cream and cinnamon until smooth; beat in egg and vanilla just until combined.

Pour over base. Crumble reserved chocolate chip dough over top; press lightly to adhere.

Bake for 22 to 25 minutes or until top is golden brown and set but slightly jiggly in centre; let cool completely. Refrigerate for at least 2 hours or until firm. Cut into bars. (Can be covered tightly and refrigerated for up to 3 days.)

Two classic recipes come together in one delicious low-carb and high-fat treat that’s perfect for satisfying a sweet craving while still sticking to the keto lifestyle.

Chocolate Chip Cheesecake Cookie Bars

Preheat the oven to 180°C. 
Mix the crème fraiche, Pure Via® and hazelnut puree in a pan and heat gently.

Finely chop the chocolate and add to the hot mixture, mixing until smooth.

Add 2 tablespoons of coconut and the flour then mix well.

Separate the egg whites from the yolks. Add the yolks into the chocolate mixture.

Whip the whites until stiff and add them gently to the previous mixture.

Butter a ceramic dish and then line it with the rest of the grated coconut.

Fill the dish with the dough mixture and sprinkle over hazelnuts.

Bake for 30 to 40 minutes. Test by pricking with a fork – when done, the fork should come out clean.

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Choco-Hazel Brownie

Pour boiling water over tea bags and let it brew for 5 minutes. Remove and discard tea bags.

Heat milk in a large saucepan. Stir in Pure Via® Demerara and spices. Whisk until frothy and well blended. Stir in hot tea.

Divide tea mixture evenly between 3 mugs and serve.

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Cozy up with a rich cup of tea that tastes great without all the sugar and calories.

Cardamom Chai Tea

Preheat the oven to 180°C. Melt the butter gently. Split and scrape the vanilla pod then whip the eggs with Pure Via and milk, add the vanilla beans and mix well.

Rinse and gently dry the blueberries. Generously butter bread slices and cut into triangles.

Divide the buttered bread triangles into a dish and add the blueberries. Pour over the egg mixture and sprinkle with a teaspoon of Pure Via and bake for 20 to 30 minutes until the bread starts to brown.

Bread Pudding with Blueberries

Heat the oil in a large frying pan and add the mushrooms and cook on a gentle heat for about 5 minutes until they start to soften.

Add the Pure Via® Stevia and toss to coat and cook for a further few minutes, then stir in the garlic, chilli, coriander seeds and pepper and cook on a low heat for 3-4 minutes. Add the lemon juice, raise the heat and stir then season with a little sea salt.

Now spoon in the crème fraiche and stir so it all combines, then simmer gently for about 5 minutes until it thickens. Taste and add some more pepper if you like it a little fiery. Spoon mushroom mixture onto a warm corn tortilla then sprinkle with chopped parsley or coriander if you wish. Serve while piping hot.

Tangy and sweet &#8211; served on top of a corn tortilla.