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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 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.)

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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.

Chocolate Hazelnut Brownie

Place teabags and pour boiling water into a cup 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.

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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.

Black Pepper Mushrooms

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

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.

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 in to mixing bowl and 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 sprinkle crushed walnuts on top before placing in oven, if desired.

Place in the centre of the oven to bake for 50 mins to an 1 hour until golden and cooked through.

Once baked, set aside to cool before serving.

A really easy all in one cake to prepare.