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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 '

Breakfast

Snack

Dessert

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'

Rinse berries, place on a plate and cover with cling film. Pop in the freezer for at least 2 hours until the fruit is completely frozen.

30 minutes before desired eating time, place 4 Greek yogurts into the freezer.

Immediately before serving, add the yoghurts, Pure Via®, frozen berries, and lemon juice into a blender and whiz on a low setting.

Divide the ice cream mixture into small cups and serve.

Berry Glazed Yoghurts

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 Whole Earth Sweet Granules with 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.

An easy one pot dish of autumnal flavours.

Bean and Pumpkin Pot

You will need a 450g/1lb non-stick loaf tin 
Preheat the oven to gas 3/170C (150C in a fan oven).

Add all the ingredients to the mixer bowl of the food mixer then beat until all combined. If it is too stiff loosen the mixture with a few drops of milk and mix again.

Transfer mixture to the loaf tin and put in the oven to bake for 50 mins – 1 hour until golden and cooked through.

A really easy all in one cake to prepare.