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JOYFUL RECIPES

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NO ARTIFICIAL COLOURS,<br />
FLAVOURS OR PRESERVATIVES

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<p>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.</p>


<p>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.</p>


<p>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.</p>


<p>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.</p>


<p>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.</p>


<p>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.</p>


<p>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.</p>


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


15 '

Dessert

Breakfast

Snack

Cupcakes

<p>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.</p>


<p>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.</p>


<p>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.</p>


<p>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.</p>


<p>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.</p>


<p>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.</p>


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<p>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.</p>


Date and walnut cake

<p><strong>You will need a 20.5cm/8 Inch deep round, loose bottom spring form tin, lightly grease and base lined with baking parchment.</strong></p>
<p>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.</p>


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


<p>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. </p>


<p>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.</p>


<p>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.</p>


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


Lemon and Blueberry Cheesecake

Lunch

Dinner

Drink

120'

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<p>Soften the gelatine sheets in a bowl of cold water.</p>
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<p>Heat 150ml cream and add Pure Via. Squeeze the gelatine between your hands and then stir into the cream. Mix to melt the gelatine then pour in the rest of the cream, mix again. Pour mixture into pretty glasses and refrigerate for at least 2 hours For the coulis.</p>
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<p>Wash and pit the apricots. Cut them into pieces, then put into a mixer with ten leaves of rosemary, Pure Via® and water. Blend until smooth. Pass it through a fine strainer to remove rosemary leaves. Place coulis in the refrigerator.</p>
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<p>Just before tasting, pour coulis onto the panna cotta.</p>
<p>Message for the chef: You can flavour the panna cotta by infusing vanilla, cardamom, or fresh herbs when heating the cream.</p>
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Panna cotta with apricot coulis infused with rosemary

<p>Preheat the oven to 210°C/190°C fan/Gas 6. Line two baking sheets with non-stick baking paper.</p>


<p>Sift the flour into a large mixing bowl, add the low fat margarine, and using your finger-tips, rub the margarine into the flour until it resembles breadcrumbs. Add the Pure Via® Caster Sugar and orange zest.</p>


<p>Pour the milk into the mixture (reserving 1 tbsp) and combine until the mixture comes together.</p>


<p>Roll out the dough to approximately 1” thickness and cut out the scones using a 2-2” cutter (or alternatively use a jam jar in place of this).</p>


<p>Transfer the scones to baking sheets and brush with the remaining milk. Bake in the oven for 10-15 minutes, or until golden brown.</p>


<p>Remove from the oven and cool on a wire rack for 20-30 minutes before serving.</p>


<p>Add a dollop of crème fraiche and marmalade to serve!</p>


<p>A low sugar tea-time treat to make with the family.</p>


No added sugar zesty orange scones

<p>Preheat the oven to 190°C/175°C, Gas Mark 5. Prepare a muffin tin with muffin cases, and set aside.</p>


<p>Place the bananas in a large bowl and mash with a fork until there are no large lumps and the mixture is a gooey consistency.</p>


<p>Add the rolled oats, fat-free Greek yogurt and skimmed milk to the mashed bananas, then stir until fully incorporated. Add the Pure Via® Brown Sugar and stir until combined.</p>


<p>Fold the blueberries into the banana oat mixture. Scoop the mixture into the prepared muffin tin, filling each case to the top.</p>


<p>Bake for 20 minutes until just starting to brown on top and a stick inserted into the centre comes out clean. Serve warm, or allow to cool completely and store for up to a week in the fridge in an air-tight container.</p>


<p>The perfect hearty snack you can feel good about. Low-fat and full of juicy blueberries, these baked oatmeal bites will keep you satisfied in the house or on the go.</p>


No added sugar baked blueberry oatmeal bites

<p>For Marinade, whisk together all ingredients until blended. Reserve 50ml for later use.</p>


<p>For Salmon, place fillets in a resealable plastic bag. Pour Marinade over fillets. Place on plate and refrigerate up to 1 hour.</p>


<p>Preheat broiler on High. Spray broiler pan with cooking spray. Remove fillets from Marinade and lay on pan, skin side down. Discard Marinade.</p>


<p>Broil salmon 4 to 6 inches from heat source 8 to 10 minutes or until fish flakes easily with a fork. Do not turn during cooking.</p>


<p>Meanwhile, for Salad, toss spinach and tomatoes with reserved Marinade. Divide salad evenly between 4 plates. Top each with 1 salmon fillet and add a squeeze of lemon if desired.</p>


<p>Give yourself a B12 boost with this flavor-filled meal that’s just as healthy as it is delicious.</p>


Marinated salmon spinach and tomato salad

<p><strong>You will need small wooden skewers, soaked for 30 mins to prevent burning.<br />
</strong>First mix together the marinade together, taste and season some more if needed. Put to one side.</p>


<p>Add the fish to the marinade and mix so each piece gets really well coated then thread them tightly onto the skewers along with a tomato and the fennel. Pour any remaining juice over the skewers.</p>


<p>Sit them in a roasting tin then put them in the oven for about 15-20 minutes, turning them half way. Remove and serve straight away with a lemon wedge for squeezing over if you wish.</p>


<p>A hot and sweet marinade elevates the flavour of the fish.</p>


Marinated fish kebabs

<p>Preheat the oven to 175°C/150°C, Gas Mark 3. Grease a 23 cm round springform cake tin with a little of the low-fat margarine, then set aside.</p>


<p>Spread the remaining margarine on one side of each bread slice and cut the slices of bread in half diagonally, then set aside.</p>


<p>Pour the custard into a measuring cup or bowl and stir in the Pure Via® 100% Xylitol to combine.</p>


<p>Put 450g of the raspberries into a bowl and lightly mash the berries with a fork until the mixture is spreadable.</p>


<p>In your prepared cake tin, arrange 5-6 of the buttered triangles of bread in an even layer on the bottom. Spread a layer of the mashed raspberry mixture onto the bread and pour just enough of the custard mixture over the bread to lightly saturate the slices. Add another 5-6 triangles of bread on top, continue the layering process until all the slices of bread and all of the berry mixture have been used. For the top layer drizzle the remaining custard and sprinkle 50g of whole raspberries.</p>


<p>Put into the preheated oven and bake for 40-45 minutes until the bread is light brown and the custard is set in the centre. Set aside to cool for 20 minutes before serving.</p>


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<p>Satisfy your sweet tooth with this low-fat Pure Via® 100% Xylitol sweetened bread and butter pudding. Tart raspberries are the perfect compliment to the creamy custard in this easy summer dessert, making you wish the whole thing was a single serving size.</p>


Low sugar raspberry bread and butter pudding

<p>Preheat oven to 180°C/160°C Fan/Gas 6. Grease a 22cm (8.6 x 4”) bundt tin.</p>


<p>Sift the flour and cocoa powder into a large bowl and stir through the Pure Via® Sweet Granules.</p>


<p>Blitz the cooked beetroot in a blender until smooth. Once blended, pulse in the eggs, one at a time, and finish off by adding the yogurt.</p>


<p>Fold the wet mix through the dry mix, making sure it’s well mixed and there are no dry patches. Pour the mixture into the cake tin, then bake in the middle of the oven for 40-45 mins until a skewer comes out clean when inserted into the centre of the cake.</p>


<p>Remove the cake from the oven, then leave to cool for 5-10 mins before turning the tin upside down to release the cake.</p>


<p>If using the dark chocolate drizzle, melt the chocolate either in a microwave (in short bursts) or over a pan of barely simmering water in a heat resistant bowl. Once the chocolate is melted, use a spoon to drizzle it over the cooled cake.</p>


<p>This moist and delicious cake is full of nutrients and low in sugar.</p>


Low sugar chocolate and beetroot bundt cake

<p><strong>You will need a 45 cm / 18 inch square tin, greased and lined with greaseproof paper.<br />
</strong>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.</p>


<p>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.</p>


<p>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.</p>


<p>This is an incredibly light and airy cake – serve as small squares.</p>


Lime and Coconut Tray Bake Cake

<p><strong>For the Sauce:<br />
</strong>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.</p>


<p>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.</p>


<p><strong>For Skewers:<br />
</strong>Cover a baking sheet with foil and place a wire rack on top.</p>


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


<p>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.</p>


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


<p>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.</p>


<p>Remove the cooked skewers from the pan and repeat the process with the remaining skewers.<br />
Best served with stir-fried veggies.</p>


<p>Optional: Top with spring onion and sesame seeds.</p>


<p>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.</p>


Keto Teriyaki Chicken Skewers

<p><strong>You will need X 2 lighly greased baking sheets</strong></p>
<p>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.</p>


<p>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.</p>


<p>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.</p>


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


Jam Thumb Biscuits

<p>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.</p>


<p>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.</p>


<p>A sweet and spicy sauce that goes great with the catch of the day.</p>


Grilled fish with pineapple coriander sauce

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


<p>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.</p>


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Detox Smoothie

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


<p><strong>Crème brûlée<br />
</strong>In a bowl, whisk the egg yolks with the Pure Via®.<br />
Pour the milk and cream into a saucepan.</p>


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


<p>Heat this liquid until it begins to boil.</p>


<p>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.</p>


<p>Soften the gelatine sheets in cold water, remove and add to the cream mixture.</p>


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


<p>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.</p>


Crème Brûlée with Vanilla

<p>Combine cranberries and water in medium saucepan. Bring to boil on a medium-high heat. Reduce heat to medium. Continue to boil gently uncovered for up to 8 to 10 minutes, stirring occasionally, until the skin pops.</p>


<p>Remove from heat; mash slightly with the stirring spoon. Stir in the Pure Via® 100% Xylitol.</p>


<p>Cover and refrigerate for several hours before serving.</p>


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


Cranberry sauce

<p>Combine all ingredients into a blender and cover.</p>


<p>Blend until smooth. Serve over crushed ice.</p>


<p>Garnish with a sprig of mint, if desired.</p>


<p>Serve up this fun and fruity drink for a splash of sweet refreshment.</p>
