Breads, Cakes, Slices, Mousse, Muffins & Pies
Serving Size: ½ cup
Total Servings: 4 (2 cups total)
Ingredients
- ¾ cup heavy cream
- ½ teaspoon vanilla essence
- ⅓ teaspoon Nirvana Stevia™Pure Extract Powder
- 1 115g bar of baking white chocolate, chopped
- ⅓ cup plain low-fat yogurt
Method
Whip heavy cream in electric mixer for about 1 minute. Mix in vanilla and Nirvana Stevia™ until stiff peaks form. Melt white chocolate in microwave at 50% power for about 1 ½ minutes. Stir white chocolate until completely dissolved. Add to half of cream/ Nirvana Stevia™ mixture and blend. Refrigerate the white chocolate/cream mixture in one bowl and the remaining whipped cream in a separate bowl for about 15 minutes.
Remove bowls from fridge and add yogurt to remaining whipped cream and whip with electric mixer until stiff peaks form. Gently fold yogurt/cream mixture into white chocolate/cream mixture. Place in dessert cups or ramekins and refrigerate for 2 to 3 hours. Keep up to 2 days in refrigerator.
Optional: Drizzle with Raspberry Sauce
Ingredients
- 4 cups cooked, mashed butternut squash
- 1 teaspoon pumpkin spice
- 1 teaspoon vanilla essence
- ½ teaspoon Nirvana Stevia™ Pure Extract Powder
- ¼ teaspoon Nirvana Stevia™ Liquid Concentrate
- Pinch of Nirvana Himalayan fine salt
- 23cm pre-baked Basic Pie Crust
Method
Place all of the filling ingredients in a blender or food processor and blend until smooth and well combined.
Pour the filling mixture into the crust and refrigerate for at least 1 hour.
Serve chilled or at room temperature, either plain or topped with a dollop of whipped cream.
- 4 egg yolks
- ¼ cup cornstarch
- 2 cups buttermilk
- ¾ cup lemon juice
- 1 teaspoon Nirvana Stevia™ Pure Extract Powder
- 23cm pre-baked Basic Pie Crust
Method
Whisk the egg yolks and cornstarch together in a medium bowl until smooth. Add the buttermilk, lemon juice, and Nirvana Stevia™ and mix well.
Transfer the mixture to a 2 litre pot and cook over medium-high heat, whisking constantly. Once the mixture thickens, reduce the heat to medium-low and continue to cook for another 2 minutes. The custard should be bubbling slightly at this point.
Pour the filling into the crust, and refrigerate for 1 to 2 hours before serving.
Ingredients (Couscous Cake)
- 2 ½ cups water
- 1 cup couscous
- Juice of ½ lemon
- 12 to15 drops Nirvana Stevia™ Liquid Concentrate or a pinch of Nirvana Stevia™ Extract Powder
- Pinch of Himalayan or sea salt
Ingredients (Berry Topping)
- 1 ½ cups blueberries, fresh or frozen
- 1 cup water
- 4 to 5 teaspoons agar agar flakes (Kanten)
- Pinch of Himalayan or sea salt
- 2 to 3 Tablespoons maple syrup or 4 to 5 serves of Nirvana Stevia™ Extract Powder
Method (Cake)
Bring water to a boil in a saucepan. Stir in couscous, lemon, and Nirvana Stevia™. Turn heat to low and simmer for about 5 minutes. Rinse a 23cm spring-form pan or shallow non-aluminum baking dish and spread the couscous firmly into it. Allow to set about 1 hour.
Method (Berry Kanten Topping)
Bring all ingredients except maple syrup to a boil. Lower heat and simmer for 8-10 minutes. Stir in the maple syrup.
Set aside at room temperature until the Kanten sauce begins to set, about 20 minutes. Then spread it over the cake.
Refrigerate until set, about 1 hour.
Cooking Tips
Instead of water, you can cook the couscous with coconut milk, or vanilla soy or rice milk.
Makes one 23cm cake
Ingredients
- ¼ cup plain flour
- ⅛ tsp of Himalayan or sea salt
- 6 Tablespoons unsalted butter
- 115g of unsweetened chocolate
- ⅓ cup milk
- ⅓ cup apricot or raspberry 100% spreadable fruit
- 2 Tablespoons instant coffee
- 1 teaspoon coffee flavouring (optional)
- 1 egg yolk, lightly beaten
- 1 Tablespoon vanilla flavouring
- 1 teaspoon Nirvana Stevia™ Extract Powder
- 3 egg whites
- ⅛ teaspoon cream of tartar
Method
Preheat the oven to 180˚C. Lightly grease the sides of a 23cm round cake pan and line with baking paper.
Combine the flour and salt in a small bowl and set aside.
Place the butter, chocolate, milk, fruit preserves, coffee and coffee flavouring (if using) in a small saucepan over medium-low heat. Stir constantly until the chocolate is almost melted. Remove the pan from heat, and continue to stir until the chocolate is completely melted and the mixture is smooth.
Whisk the egg yolk and vanilla into the chocolate. Add the Nirvana Stevia™ and continue whisking until the mixture is smooth.
Using an electric hand-held mixer, beat the egg whites and cream of tartar until stiff peaks form. First fold the chocolate mixture into the eggs whites to form a smooth batter, and then fold the flour into the batter.
Pour the batter into a prepared pan and bake for 18 to 20 minutes, or a toothpick inserted into the centre comes out clean. Do not over-bake.
Carefully loosen the cake from the sides of the pan with a small, sharp knife. This will prevent the cake from cracking as it cools.
Allow the cake to cool completely in the pan, cover with baking paper and place in the refrigerator for 1 to 2 hours to chill.
Remove the cake from the pan and cut into wedges. Serve as is, or topped with whipped cream, fruit or jam.
Makes one cake (about 23cm)
Ingredients
- 2 cups plain baking mix
- 1 teaspoon guar gum (optional)
- 2 cups finely chopped or grated carrots
- ½ cup coarsely chopped raisins
- ½ cup shredded unsweetened coconut
- 2 eggs
- 1 cup heavy cream
- ¼ cup water
- 2 teaspoons ground cinnamon
- 1 teaspoon ground nutmeg
- ½ teaspoon ground ginger
- ¾ teaspoon Nirvana Stevia™ Extract Powder
- ½ cup chopped pecans
Method
Preheat the oven to 180˚C Butter and flour a 9 inch spring-form pan.
Sift together the baking mix and guar gum (if using) and set aside.
Place the carrots, raisins, and coconut in a blender, and pulse until finely ground. Add to the flour.
Beat the eggs with a fork or whisk until light and fluffy. Set aside.
Place the cream, water, cinnamon, nutmeg, ginger and Nirvana Stevia™ powder in a small saucepan over low heat. Stir until the mixture is warm and aromatic. (Do not let it get too hot or the cream will curdle.)
Slowly add the cream mixture and eggs to the flour mixture, stirring until the batter is well combined.
Spoon the batter into a prepared cake pan and bake for 30 minutes, or until a toothpick inserted into the centre comes out clean.
When the cake is cool enough to handle, carefully remove the sides of the spring-form pan. Serve warm or at room temperature.
Makes 24 mini muffins
Ingredients
- 2 cups plain flour
- 1 tablespoon baking soda
- 2 ripe, medium-size bananas
- ¾ teaspoon Nirvana Stevia™ Extract Powder
- 1 cup buttermilk
- 8 Tablespoons unsalted butter, melted
- 2 large egg whites
- 1 cup blueberries
- 1 cup chopped walnuts
Method
Preheat the oven to 200˚C
In a large bowl, sift together the flour and baking soda and set aside
In a medium-sized bowl, mash the bananas with a fork until they reach a lumpy consistency. Add the Nirvana Stevia™ powder to the buttermilk and combine with the bananas. Gently stir in the melted butter.
Using an electric hand-held mixer, beat the egg whites until stiff, and then fold them into the banana mixture
Add the banana mixture to the dry ingredients and stir until just mixed. Do not over-stir. Gently fold in the blueberries and walnuts.
Spoon the batter into a lightly oiled or papered mini muffin tin. Fill each cup with a heaping tablespoon of batter, and bake for about 12 minutes. When a toothpick inserted into the centre of a muffin comes out clean, the muffins are done.
Miniature banana blueberry muffins fresh from the oven in horizontal format.
1 loaf – 12 servings
INGREDIENTS:
- 2 eggs
- 2 mashed bananas, over ripe
- 1/3 cup skim milk
- 2/3 cup unsweetened apple sauced
- 1 teaspoon vanilla extract
- 2 ¼ cups whole wheat flour
- 1 tsp Nirvana Organics Stevia™ Extract Powder
- 1 tsp baking soda
- 1 1/2 tsp Nirvana Organics™ ‘cinnamon surprise’ xylitol
- ¼ tsp Nirvana Organics Himalayan Crystal Salt™ Fine
- 1 cup walnuts, chopped
METHOD
Preheat oven to 180°C and prepare a loaf pan.
Beat eggs by hand. Then add in bananas, milk, applesauce and vanilla extract.
In a separate bowl combine dry ingredients – flour, Nirvana Organics Stevia™ Extract Powder, baking soda, ‘cinnamon surprise’ xylitol and Himalayan crystal salt.
Add scoops of the dry ingredients into the egg mixture, mixing after each scoop until all combined.
Stir in walnuts.
Pour into loaf pan and bake 45 minutes to an hour.
Allow to cool before cutting. Enjoy fresh or toasted with butter!
Makes 18 small slices
Ingredients:
- 3 large eggs
- 1 cup coconut milk
- ⅓ cup coconut oil
- ⅓ cup honey
- 1 tablespoon vanilla extract
- 4 level scoops Nirvana Organics pure stevia extract powder
- ½ cup blanched almond meal
- 1 tablespoon coconut flour
- 1 ½ cups desiccated (or shredded) coconut
- ¼ teaspoon fine Nirvana Himalayan crystal salt
Method:
Preheat oven to 175 degrees Celsius.
Sift the almond meal first and set it aside for use later.
If your coconut oil is hard, scoop out the required amount and microwave it in a microwave save container for 15 – 30 seconds.
If using raw organic honey like I did, you may also need to microwave it for 15 seconds.
Add the eggs, coconut milk (shake the tin first), coconut oil, honey, vanilla and Nirvana Organics stevia to a large bowl.
Using an electric beater, beat for a couple of minutes.
In a separate bowl add the remaining dry ingredients in one bowl – almond meal, salt, coconut flour and desiccated coconut. Gently combine.
Add the dry ingredients to the wet ingredients in the large bowl. Beat gently again until combined.
Pour into a prepared square eight inch baking tray and line the bottom only with baking paper.
Bake for 25 – 30 minutes until the top has turned golden.
Allow the slice to sit in the tin for 30 minutes, then allow to completely cool on a wire rack before cutting.
Makes 6-8 servings!
INGREDIENTS:
Pastry
- 1 cup almond meal
- ¾ cup desiccated coconut
- 1 egg
- 2 tbsp coconut oil, melted
- 2 tsp Nirvana Organics Stevia Slim Spoonable™
Lemon curd
- 4 eggs
- 2 lemons, juiced
- 1 lemon, zested
- ½ cup Nirvana Organics Stevia Slim Spoonable™
- ½ tsp vanilla extract
- ¾ cup coconut oil
METHOD
Preheat the oven to 160°C.
Combine almond meal and coconut in a bowl. Stir through egg, coconut oil and Nirvana Organics Stevia Slim Spoonable™ until a wet dough forms.
Push pastry dough into tart tin to about 3-5mm thick. (This recipe also works well for mini tarts, opposed to one large one).
Place in oven for 15-20mins or until golden brown. Meanwhile prepare the lemon filling.
Place eggs, lemon juice and zest, Nirvana Organics Stevia Slim Spoonable™ and vanilla extract into a heat proof bowl over a saucepan of simmering water.
Whisk the mixture continuously until it thickens to a custard like consistency (this could take up to 20mins). Remove from heat and stir through the coconut oil.
Spoon mixture in cooled tart base and refrigerate for at least 4 hrs.
Decorate with a slice of lemon and fresh berries (optional).
Cookies & Bliss Balls
Makes 24 cookies
Ingredients
- 1 ½ cups plain flour
- ½ teaspoon Himalayan or sea salt
- 1 teaspoon baking powder
- ½ teaspoon nutmeg
- 1 cup unsalted butter, softened
- 1 ½ teaspoons Nirvana Stevia™ Extract Powder
- 2 eggs
- 2 cups rolled oats
- 1¼ cups currants or cranberries
Method
Preheat oven to 180˚C. Lightly grease a cookie sheet (or use baking paper) & set aside.
In a medium mixing bowl, sift together the flour, salt, baking powder & nutmeg.
Place butter in another mixing bowl & whisk until light & fluffy. Add the Nirvana Stevia™ & eggs (one at a time), whisking well after each egg. Add the flour mixture, about ½ cup at a time until thoroughly combined. Stir in the oats & currants.
Form the mixture into 5cm balls & place about 5cm apart on cookie sheet. Bake 20-25 minutes or until golden brown.
Variations: For cinnamon-raisin oatmeal cookies, simply substitute 1 cup raisins & ¼ teaspoon of cinnamon for the currants & nutmeg. For chocolate oatmeal cookies, substitute 1½ cups chocolate or carob chips for the currants.
Makes about 48
Ingredients
- 2 cups all-purpose flour
- ¾ teaspoon Himalayan or sea salt
- ¾ teaspoon baking powder
- 1 egg
- 1 heaped teaspoon Nirvana Stevia™ Extract Powder
- 1 teaspoon vanilla flavoring
- 1 cup salted butter, softened
- 1¼ cups chocolate chips
Method
Preheat the oven to 180˚C. Lightly grease a cookie sheet and set aside (or cover with baking paper)
In a medium mixing bowl, sift together the flour, salt, and baking powder, and set aside.
Place the egg, Nirvana Stevia™, and vanilla in a large mixing bowl, and beat well with a wooden spoon or an electric hand-held mixer. Slowly add the butter, continuing to beat until the mixture is smooth and creamy.
Add the flour mixture to the butter mixture, ½ cup at a time, stirring well with a wooden spoon after each addition. Fold in the chocolate chips.
Drop heaping teaspoons of batter on the cookie sheet, about 5 cm apart. Bake for 20 to 25 minutes or until the cookies are golden brown.
Makes 24 cookies
INGREDIENTS:
- ½ cup Nuttelex (or butter)
- ¼ cup coconut oil
- ½ cup Nirvana Organics™ xylitol
- ½ tsp Nirvana Organics Stevia™ Extract Powder
- 2 tsp vanilla extract
- 2 large eggs
- ½ tsp baking soda
- ½ tsp Nirvana Organics Himalayan Crystal Salt™ Fine
- 3 cups almond meal
- 1 cup chocolate chips of choice
- 4 tbsp crunchy peanut butter
METHOD
Preheat oven to 180°C.
Mix together Nuttelex, coconut oil, xylitol and Nirvana Organics Stevia™ Extract Powder. Add vanilla extract and eggs, mixing until incorporated. Mix in baking soda and Himalayan salt. Add almond meal, beating well after each addition. Fold in chocolate chips and peanut butter.
Form the dough into tablespoon rounds and place on baking paper about 5cm apart. Bake for 15 minutes, or until golden brown around edges.
Total Servings: makes approx. 20
Ingredients
- 1 cup almond meal
- 80g sultanas or currants
- 80g natural whey protein concentrate powder
- 1/4 cup cocoa powder
- 1/4 cup dark chocolate chips (optional)
- 2 tbsp. butter
- 2 pipettes Nirvana organics liquid Stevia Rum flavour (depending on how sweet you like your rum balls)
- 2 tbsp. Nirvana originals Xylitol
- 1 1/2 tbsp. dark rum
- 1/2 tsp. vanilla extract
- Fine desiccated coconut for rolling
Method
Mix all dry ingredients in a bowl and combine well.
Melt the butter and the dark chocolate (optional) in a pan, and then add to the dry ingredients along with the vanilla extract, rum, and the liquid stevia rum flavour and combine well – you may add a little extra water but don’t add too much as you want the balls to combine well and not be soft.
Roll into balls, approx. 1 inch in diameter and roll in coconut if desired.
Store in an airtight container in the fridge.
.
Ingredients (Makes 16 balls)
- 2 level scoops of Nirvana Organics pure stevia extract
- 10 drops of Nirvana Organic orange stevia liquid drops
- 170g oats
- A splash of filtered water
- 3 tbsp raw cacao
- 2 tbsp coconut oil
- 250g Medjool dates
- A pinch of fine Nirvana Himalayan crystal salt
- 2 tbsp desiccated coconut
- Zest of half an orange
Method
1. Place the oats in the food processor and grind them down to a fine flour texture.
2. Add the dates, cacao, stevia powder, orange stevia liquid, coconut oil and salt to the food processor and whizz everything together. Add a splash off water to help the ingredients combine fully.
3. Spread the orange zest and dessicated coconut out onto a plate. Remove the sticky mixture from the processor and shape into small balls using your hands.
4. Roll the balls in the zest and coconut to give them a delicious coating.
5. Place in the fridge to harden.
6. Enjoy!
Breakfast Recipes
Ingredients
- 1 1/2 cups sifted plain flour
- 1 teaspoon himalayan or sea salt
- 1 3/4 teaspoons double-acting baking powder
- 3 eggs
- 3 Tablespoons melted butter
- 2 cups milk
- 1/4 teaspoon Nirvana Stevia™ liquid concentrate (add more to taste)
Method
In a large mixing bowl, sift together the flour, salt, and baking powder.
In a medium sized mixing bowl, beat the eggs. Add the butter, milk and Nirvana Stevia™, and continue to beat until well combined.
Add the liquid mixture to the dry ingredients and mix until just combined. Do not over mix.
Lightly butter a non-stick fry-pan and place over medium-high heat. Heat the fry-pan until a few drops of water bounce and sizzle on the surface.
Ladle 1/4 cup portions of batter into the fry-pan. To ensure well-rounded pancakes, don’t drop the pancakes from high above; rather let it pour onto the fry-pan from the side of the ladle.
Cook for about 1 to 2 minutes, or until bubbles appear on the surface and the bottoms are golden brown. Flip the pancakes over and brown on the other side.
Serve hot.
Ingredients
- 2 cups water
- 1 cup quinoa flakes
- 1/4 teaspoon Himalayan or sea salt
- 1 teaspoon cinnamon
- 3 to 4 servings of Nirvana Stevia Extract Powder or 10-12 drops of Nirvana Stevia Liquid Concentrate
- 1 tablespoon butter or coconut oil
- 2 teaspoons vanilla flavouring
- 1 teaspoon flax seed oil (optional but very healthy)
Method
Bring water to boil in a 1 litre saucepan over medium-high heat.
Add next five ingredients. Cover and reduce heat to very low. Simmer for 10 minutes.
Remove from heat and allow to cool slightly before adding vanilla flavoring and flax seed oil.
Top with fruit and/or cinnamon.
Makes one delicious bowl!
INGREDIENTS:
- 1 banana, frozen
- 1 banana, fresh
- 1 serving of Nirvana Organics Stevia™ liquid caramel (20 drops)
- 100ml coconut water
- 30ml coconut cream
- 1/2tsp vanilla essence
- Rolled oats (or granola)
- 1 tsp Nirvana Organics™ ‘cinnamon surprise’ xylitol
METHOD
Blend together bananas (leave out a few slices fresh banana for topping), Stevia liquid caramel, coconut water, coconut cream and vanilla essence in a blender or food processor until smooth consistency.
Top smoothie mixture with oats, banana slices and ‘cinnamon surprise’ xylitol.
Makes 1 generous bowl!
Ingredients
- 1 banana
- 1 cup oats
- 1 cup almond milk (or can use any plant milk of choice)
- 1 small handful of pecans
- ¼ tsp. of cinnamon
- 10-15 drops of Nirvana Maple flavoured Stevia™ liquid (can also substitute for Cinnamon or Caramel flavour)
- Pinch of Nirvana Himalayan salt
Method
In a large mixing bowl, sift together the flour, salt, and baking powder.
In a medium sized mixing bowl, beat the eggs. Add the butter, milk and Nirvana Stevia™, and continue to beat until well combined.
Add the liquid mixture to the dry ingredients and mix until just combined. Do not over mix.
Lightly butter a non-stick fry-pan and place over medium-high heat. Heat the fry-pan until a few drops of water bounce and sizzle on the surface.
Ladle 1/4 cup portions of batter into the fry-pan. To ensure well-rounded pancakes, don’t drop the pancakes from high above; rather let it pour onto the fry-pan from the side of the ladle.
Cook for about 1 to 2 minutes, or until bubbles appear on the surface and the bottoms are golden brown. Flip the pancakes over and brown on the other side.
Serve hot.
Place ½ of your banana into a small saucepan and squash with a fork.
Add oats, almond milk, cinnamon, salt and Nirvana Maple Stevia.
Place your saucepan on a low heat and bring to a gentle simmer.
Stir continuously until your desired consistency is reached,
Slice your remaining ½ banana and crush your pecans.
If you want that beautiful caramelised banana topping, fry the remaining banana in a pan with 1 tbsp. of coconut oil and a few extra drops of Nirvana Maple Stevia.
Pour your porridge it into a bowl, lay over your banana slices, sprinkle on your crushed pecans and enjoy!
Drinks, Sauces & Snacks
- 350mls frozen unsweetened cranberry or cran-apple juice concentrate
- ½ to ¾ teaspoon of Nirvana Stevia™ Pure Extract Powder to taste
- 2 Litres chilled sparkling water (flavored or unflavored)
- Slices of oranges and lemons (optional)
Method
Place the frozen juice concentrate and Nirvana Stevia™ extract in a large punch bowl or pitcher. Add the sparkling water to the punch bowl just before serving. Float round slices of oranges and/or lemons on the surface of the bowl, if desired.
Variation: Also excellent with other juice concentrates.
Ingredients
-
½ cup peaches (approx. 2 peaches)
-
½ cup mango (approx. 1 mango)
-
2 cups milk
-
1 teaspoon vanilla flavouring or 4 servings of Nirvana Liquid Stevia Vanilla Flavour
-
4 servings of Nirvana Stevia™ Extract Powder or Nirvana Stevia™ Liquid Concentrate
Method
Make sure the peaches are in small slices or chunks. The mangoes and peaches can be, but do not have to be, frozen. Optional – add ice cubes before blending. If using 4 servings of Nirvana Liquid Stevia Vanilla Flavour you will not need to add the Stevia Powder or Stevia Liquid Concentrate.
Blend and serve!
- 1 cup of milk ‘of your choice’
- 2 -3 teaspoons cocoa powder
- 1-2 servings of Nirvana Stevia™ Extract Powder, to taste OR
- 1-2 servings of Nirvana Stevia Vanilla Flavour Liquid
- A pinch salt (optional)
Method
Mix all, heat on stove and serve.
Makes 6-8 popsicles!
INGREDIENTS:
- 2 cups coconut water*
- 1 cup strawberries
- 1 cup blueberries
- 20 drops Nirvana Organics Stevia™ Liquid Concentrate (adjust to desired sweetness)
METHOD
Using a blender, combine 1 cup coconut water with strawberries and 10 drops Nirvana Organics Stevia™ liquid, blend until smooth. Pour into another container and set aside.
Next, blend 1 cup of coconut water with the blueberries and an additional 10 drops Nirvana Organics Stevia™ liquid.
Fill each popsicle mold halfway with the blueberry mix. Freeze the mix for 15 minutes.
Slowly pour the strawberry mix over top, filling each mold to the top.
Freeze for at least 4 hours or until the popsicles are completely frozen solid.
Prior to serving, run the molds under warm water to release the popsicles.
*For a more creamier option substitute part coconut water with milk alternative of choice.
Makes nearly 1 litres (4 servings)
Ingredients
- 200ml freshly squeezed lemon juice
- 800ml sparkling mineral water
- 1/2 – 1 teaspoon of Nirvana Stevia™ liquid concentrate
- Lemon slices for garnish
- Mint sprigs (optional)
Method
Combine all ingredients in a jug and stir well until well combined. Pour into chilled glasses, garnish with lemon slices and mint and serve.
Makes about 2¾ cups
Ingredients
- 1 teaspoon sesame oil
- 1 Tablespoon finely chopped spring onion
- 1½ cm x 1½ cm piece fresh ginger, thinly sliced
- ¼ cup chopped red bell pepper
- 2 Tablespoons tamari, or other soy sauce
- 1 tablespoon apple cider vinegar
- 2 Tablespoons organic tomato paste
- ¾ teaspoon Nirvana Stevia™ Pure Extract Powder
- ⅛ teaspoon cayenne pepper
- 2 cups water, or vegetable or chicken stock
- 1 teaspoon cornstarch dissolved in ¼ cup water
Method
Heat the oil in a stockpot over low heat. Add the spring onion, ginger, and bell pepper, and sauté for 5 minutes, or until the peppers are just beginning to soften.
Add the soy sauce and vinegar, and simmer for about 3 to 4 minutes, or until the liquid is reduced by half.
Add the tomato paste, Nirvana Stevia™, cayenne pepper, and water to the pot. Increase the heat to medium, and bring the ingredients to a light boil for 5 minutes.
Using a hand-held mixer, puree the ingredients until very smooth.
Add the cornstarch mixture to the pot, stir well, and bring to a boil. Reduce the heat to low and simmer for 15 minutes, stirring occasionally.
Add more cornstarch mixed in a little water if needing more thickening.
Use the sauce immediately, or transfer it to a tightly sealed container and store in the refrigerator where it will keep for up to four days.
Cakes, Slices, Muffins, Banana Bread and Pancakes
Makes 1 serving of 2 pancakes or several pikelets
Ingredients
- 2 eggs
- 85g of Cream Cheese (full fat)
- 1 teaspoon of Nirvana Xylitol™
- 1 teaspoon of ground cinnamon
Method
Add all ingredients into a bowl and beat until smooth, or an easier and even quicker way is to use a blender and blend until smooth.
Heat up a frying pan on a moderate heat, add a little butter and pour or ladle batter to create each pancake.
Cook for about 4 minutes on the first side and then a minute or 2 on the other and serve.
Makes 12
Ingredients
- 1¾ cups spelt flour or wholemeal pastry flour
- 3 teaspoons baking powder
- 1½ teaspoons baking soda
- ½ teaspoon salt
- 2 teaspoons cinnamon
- 1 cup Nirvana Xylitol™
- 1 tablespoon lecithin granules
- 2 Tablespoons unsalted butter, melted
- 2 eggs, beaten
- ⅔cup reduced-fat sour cream
- 2 Tablespoons unsweetened applesauce
- 1 cup finely chopped apples (not necessary to peel)
Method
In large bowl combine flour, baking powder, baking soda, salt, cinnamon, Nirvana Xylitol™, and lecithin granules; mix well. In another bowl mix together butter, egg, sour cream and applesauce. Add liquid ingredients to flour mixture and stir just until dry ingredients are moistened; stir in apples. Coat inside of muffin cups with non-stick spray. Spoon batter into muffin pan. Bake in a 190˚C oven for 18 minutes or until toothpick inserted in center comes out clean.
Ingredients
- 2 Tablespoons butter
- ½ cup cream
- 125g cream cheese (full fat)
- 4 Tablespoons Nirvana Xylitol™
- 2 Tablespoons cocoa powder (or 3 Tablespoons if you prefer it quite chocolatey)
- ½ teaspoon vanilla
Method
In a small saucepan, over low heat, melt butter.
Add cream and cream cheese, and whisk until smooth.
Add Nirvana Xylitol™ , and adjust to taste. (Add a little more if you need too).
Heat until bubbling, stirring constantly.
Reduce heat, and stir in cocoa (again you can adjust to taste) and vanilla.
Blend well.
Pour into a small buttered dish.
Place in the refrigerator to set for 3 to 4 hours.
Cut into 8 pieces.
Makes 24
Ingredients
- 2 cups wholemeal pastry flour
- 2 teaspoons baking soda
- ½ teaspoon salt
- 2 teaspoons cinnamon
- ½ teaspoon nutmeg
- ⅛teaspoon cloves
- 3 Tablespoons unsalted butter, melted
- 3 Tablespoons extra virgin olive oil
- ½ cup unsweetened applesauce
- ¾ cup reduced fat sour cream
- 1½ teaspoons vanilla extract
- 4 eggs, separated
- 1¾ cups and 2 Tablespoons Nirvana Xylitol™
- 2 cups finely grated carrots
- ⅔ cup chopped walnuts
- ⅓ cup raisins
Method
Combine flour, baking soda, salt, cinnamon, nutmeg and cloves in a medium bowl and set aside.
Carrot Cake
In another bowl, mix together melted butter, olive oil, applesauce, sour cream, vanilla extract, and egg yolks and set aside.
In a large bowl, beat egg whites with mixer until soft peaks form; gradually add Nirvana Xylitol™ and beat until peaks are stiff but not dry.
Using a spatula, fold dry ingredients into beaten egg whites alternately with liquid ingredients, stirring just until batter is smooth.
Fold in carrots and repeat for walnuts and raisins.
Transfer the batter into a 23cm x33cm baking pan that has been buttered, lined with baking paper, and then buttered again.
Bake at 175˚C for 30-35 minutes or until a toothpick inserted in centre comes out clean.
Tastes great with a lemon and cream cheese frosting.
- 150g Almond meal
- 60g or 1/3 cup of desiccated coconut
- 1/4 cup of Nirvana Xylitol™
- 1 teaspoon of baking powder
- 60g butter melted
- ½ teaspoon of vanilla
- 3 large teaspoons of peanut butter or cocoa powder
- 3 large eggs
Method
Combine all dry ingredients into a medium sized mixing bowl and mix to combine.
In another bowl beat the eggs, add vanilla, peanut butter and butter and mix well.
Combine the 2 mixtures well and bake in a well greased shallow baking dish.
Bake at 170˚c for 15-20 minutes or until nicely golden brown, remove from oven and turn out onto a cooling rack (it should hold together). Let cool.
Ingredients (Frosting/Icing)
- 125g cream cheese (softened)
- 1 teaspoon vanilla
- Approx 3 Tablespoons of Nirvana Xylitol™ to taste
Method
Add the softened cream cheese and vanilla to a mixing bowl and begin beating.
Once it is smooth add the Nirvana Xylitol™ and adjust to taste.
Once the slice has cooled spread the cream cheese icing evenly over it and refrigerate. Ready to be eaten straight away.
Makes 1 cake (8 slices)
Ingredients (Cake)
- 2 Tablespoons butter
- ½ cup cream
- 125g cream cheese (full fat)
- 4 Tablespoons Nirvana Xylitol™
- 2 Tablespoons cocoa powder
- ½ teaspoon vanilla
Method
In a small saucepan, over low heat, melt butter. Add cream and cream cheese, and whisk until smooth.
Add Nirvana Xylitol™, and adjust to taste. (Add a little more if you need too).
Heat until bubbling, stirring constantly.
Reduce heat, and stir in cocoa (again you can adjust to taste) and vanilla.
Leave in saucepan and set aside to cool.
Ingredients (Base)
- 150g Almond meal
- 50g or around
- 1/3 cup Desiccated/finely shredded coconut
- 60g butter, melted
- 1/4 cup of Nirvana Xylitol™
- Dash of vanilla
Method
Butter a 23cm dish and preheat oven to 170˚C
Combine base ingredients and press into the base of the dish, place into oven and reduce temperature to 140˚C and bake for 15 minutes or until golden.
Remove and allow to cool.
Once both the base and the fudge have cooled add the fudge to the base and spread evenly.
Ingredients (The Topping)
- 1 Cup of cream
- ½ teaspoon of vanilla
- 1-2 teaspoons of Nirvana Xylitol™
- 2-3 squares of Lindt 70% or Lindt 85% chocolate melted
Method
In a bowl add the cream and vanilla and begin whipping, add the Nirvana Xylitol™ and check for sweetness and adjust (you want the cream to be just slightly sweet).
Whip until thick and then spread over the fudge.
Melt the chocolate and drizzle over the cream.
Refrigerate for 1 hour minimum (2 hours preferably), cut into 8 slices and serve.
Ingredients
- 1 tablespoon instant coffee powder
- ¾ cup boiling water
- 1 cup pitted dates, finely chopped
- ½ cup Kahlua (coffee liqueur)
- 2 ½ cups plus 2 Tablespoons whole wheat pastry flour
- 1 ½ teaspoons lecithin granules
- 2 teaspoons baking soda
- ¾ teaspoon salt
- ¼ teaspoon cinnamon
- 4 Tablespoons unsalted butter, melted
- ½ cup unsweetened applesauce
- ¾ cup reduced-fat sour cream
- 1 teaspoon vanilla extract
- 2 teaspoons maple flavoring
- 3 eggs, separated
- 1 ½ cups Nirvana Xylitol™
Method
In a medium bowl, dissolve coffee powder in boiling water. Stir in dates and Kahlua and allow to cool. Combine flour, lecithin granules, baking soda, salt, and cinnamon in a separate bowl and set aside. In another bowl, mix together melted butter, applesauce, sour cream, vanilla extract, maple flavoring, and egg yolks; combine with cooled Kahlua mixture. In a large bowl, beat egg whites with mixer until soft peaks form; gradually add Nirvana Xylitol™ and beat until peaks are stiff but not dry. Using a spatula, gradually fold dry ingredients into beaten egg whites alternately with liquid ingredients, and stir just until batter is smooth. Transfer the batter to a 22cm x33cm baking pan that has been buttered, lined with parchment paper, and buttered again. Bake at 175˚C for 30-35 minutes or until toothpick inserted in center comes out clean.
Makes 1 loaf ( 8 slices)
Ingredients:
- 4 ripe bananas (1 for top)
- 1/4 cup almond butter
- 2 eggs
- 1 tsp vanilla essence
- 1 3/4 cups almond flour
- 1/2 cup Nirvana Xylitol™
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1/4 tsp fine Himalayan salt
Salted Caramel Sauce
- 1/2 cup full-fat coconut milk
- 1 full dropper Liquid Stevia Caramel drops
- 1/4 cup coconut sugar
- 1/2 tsp vanilla essence
- 1/2 tsp Himalayan salt
Method
1. Preheat oven to 180
Line an inch loaf pan with parchment paper.
2. Prepare the salted caramel sauce first. In a small saucepan, bring salted caramel ingredients to a boil (coconut milk, caramel stevia, coconut sugar, vanilla and salt). Reduce heat to low, and simmer for 5-10 minutes until sauce has thickened and caramelized.
3. While salted caramel sauce is simmering, prepare the rest of the banana bread. In a large bowl, mash 3 ripe bananas with a fork. Add in the almond butter, eggs, and vanilla, and mix together until smooth.
4. In a separate medium bowl, mix together almond flour, xylitol , baking powder, baking soda, and salt.
5. Add the dry ingredients to wet, and stir to combine.
6. Pour half of the batter into the loaf pan. Take 1/3 of the caramel sauce and drizzle it over batter. Pour the remaining batter into the pan, and drizzle on another 1/3 of the caramel sauce, swirling with a knife. Top the batter with a banana halved lengthwise, if desired.
7. Bake for 45 minutes or until banana bread is golden on top or until a toothpick comes out clean.
8. Let cool before slicing. Top with remaining caramel sauce, sea salt flakes and rose petals if desired
Makes 24 lamingtons
Ingredients:
- 9 eggs, separated
- 1/2 teaspoon cream of tartar
- 1 teaspoon vanilla extract
- 1/2 cup Nirvana Xylitol
- 50 grams butter melted and cooled
- 1/2 teaspoon fine Himalayan salt
- 1/4 cup coconut flour
- 1/4 cup vanilla protein powder
- 1 teaspoon baking powder
Icing
- 1 cup Nirvana Xylitol, blitzed in a food processor
- 2 tablespoons cocoa
- 1/2 tablespoon butter
- 8 tablespoons boiling water
- 1 cup desiccated coconut
Method
Icing and Assembly
In a shallow bowl, sift together the xylitol and cocoa. Add the butter and boiling water and stir to create a smooth paste. On a separate plate, spread out the dessicated coconut. Roll each rectangle of sponge in icing and then in coconut, ensuring the coconut is thoroughly covering the icing.
Keep refrigerated and enjoy!
Makes 12 hot cross buns!
INGREDIENTS:
- 310 ml whole milk warmed, (or almond, soy or lactose free milk)
- 16 grams dried yeast
- 60 grams xylitol (or erythritol sweetener)
- 600 grams wholemeal flour
- 2 tsp ground cinnamon
- 2 tsp ground all spice
- 1 tsp salt
- 60 grams butter
- 125 grams sultanas
- 2 eggs
- 1 tbsp xylitol (or erythritol sweetener)for glazing
METHOD
1. Whisk the milk, xylitol and yeast in a bowl until combined and leave to cool. Sift plain flour, cinnamon, all spice and salt into a large bowl. Rub in the butter using your fingertips..
2. Stir in the sultanas, eggs and yeast mixture. Knead the dough on a floured surface for 5 minutes. Put the dough in large greased bowl and cover. Leave it in a warm place for 45 minutes.
3. Punch down and knead the dough until smooth. Shape into 12 balls. Put into 30cm x 20cm greased baking tray and set aside for 15 minutes.
4. Preheat oven to 200°C. Combine self-raising flour and 60ml of water. Pipe crosses onto the buns. Bake for 10 minutes. Reduce oven temperature to 180°C and bake for a further 15 minutes.
5. Make glaze by placing 2 tbsps of water and xylitol into a small saucepan and heating over a low heat until the xylitol has dissolved. Brush glaze over the warm hot cross buns.
Biscuits, Cookies and Bars
Makes about 40 cookies
Ingredients
- ¼ cup unsalted butter, softened
- ¼ cup Nirvana Xylitol™
- 2 Tablespoons unsweetened applesauce
- 1 egg
- 1 teaspoon vanilla extract
- 1 cup plus 2 Tablespoons spelt flour or wholemeal pastry flour
- ½ teaspoon baking soda
- ¼ teaspoon salt
- 115g white chocolate bar, chopped
- ⅔ cup chopped macadamia nuts
Method
In large bowl, cream butter with Nirvana Xylitol™ until fluffy. Gradually add applesauce during creaming process. Beat in egg and vanilla extract.
In another bowl, combine flour, baking soda, and salt. Gradually stir flour mixture into batter, and fold in white chocolate and macadamias.
Drop ½ tablespoon of dough for each cookie onto parchment lined cookie sheet.
Bake at 175˚C for 10-12 minutes or until light golden brown.
Cookies are soft when taken from the oven, but become more firm when stored overnight.
Makes 18 bars
Ingredients (Filling)
- ½ cup Nirvana Xylitol™
- 1½ teaspoons cinnamon
- ½ teaspoon nutmeg
- 2 cups finely chopped apples (no need to peel apples)
- 1 tablespoon unsalted butter, melted
Ingredients (Crust)
- 1 cup spelt flour or wholemeal pastry flour
- ½ teaspoon baking soda
- ½ cup Nirvana Xylitol™
- ½ teaspoon salt
- 1 cup quick-cooking oats, uncooked
- 4 tablespoons unsalted butter
- 3 tablespoons unsweetened applesauce
- ½ teaspoon maple flavoring
Method
Filling: Mix ½ cup Nirvana Xylitol™, cinnamon, and nutmeg together; stir in apples and butter, and set aside while preparing crust.
Crust: Combine flour, baking soda, ½ cup Nirvana Xylitol™, salt and oats. Cut in butter, and stir in applesauce and maple flavoring; mixture should be crumbly.
Spoon half of crust mixture onto bottom of buttered 19cm x 30cm baking dish, and gently press evenly into place. Spoon filling over crust, and sprinkle remaining crust mixture over apple filling. Bake at 175˚C for 30-35 minutes or until light golden brown.
Makes about 40 cookies
Ingredients:
- ¼ cup unsalted butter, softened
- ¼ cup Nirvana Xylitol™
- 2 Tablespoons unsweetened applesauce
- 1 egg
- 1 teaspoon vanilla extract
- 1 cup plus 2 Tablespoons spelt flour or wholemeal pastry flour
- ½ teaspoon baking soda
- ¼ teaspoon salt
- 115g dark chocolate bar, chopped
Method
In large bowl, cream butter with Nirvana Xylitol™ until fluffy. Gradually add applesauce during creaming process. Beat in egg and vanilla extract.
In another bowl, combine flour, baking soda, and salt. Gradually stir flour mixture into batter, and fold in chocolate.
Drop ½ tablespoon of dough for each cookie onto parchment lined cookie sheet.
Bake at 175˚C for 10-12 minutes or until light golden brown.
Cookies are soft when taken from the oven, but become more firm when stored overnight.
Ingredients
- 2 cups pastry flour
- 1 cup ground nuts
- 2 teaspoons baking powder
- ¼ teaspoon salt
- ¼ cup canola oil
- ⅓ cup – ½ cup orange juice
- ⅓ cup Nirvana Xylitol™
- 1½ teaspoons almond extract
- ½ teaspoon vanilla extract
- Favourite jam
Method
Preheat oven to 175˚CLine a baking tray with parchment paper or oil the tray lightly.
Mix dry ingredients together in a large bowl.
Make a well in the center of the dry ingredients and add all liquid ingredients.
Mix with a fork until well blended.
Turn the mix onto the countertop and shape into a ball.
Pull off 18 pieces of dough and form into small balls on baking tray.
Press a small hole into the center of each cookie with your thumb and fill with your favorite jam.
Bake 12-15 minutes.
Ingredients:
- 1 ¼ Cups Nirvana Xylitol™
- 2 ½ Cups coconut
- ¼ teaspoon salt
- 1½ Cups Cornflakes
- 3 large eggs
- ½ teaspoon vanilla
Method:
Whip 3 egg whites until stiff.
Add ½ teaspoon of vanilla extract. Stir in the dry ingredients until well combined. Drop teaspoons of dough on an un-greased cookie sheet. Bake for 15 minutes at 165˚C.
Icecream
- 3 eggs separated
- ¼ cup up to ½ cup of Nirvana Xylitol™ to taste
- 1½ Tablespoons warm water
- 450ml cream
- ½ teaspoon of vanilla essence
- 6 Tablespoons cocoa powder
Method
Beat egg whites in a large bowl until peaks turn over.
Add half the Nirvana Xylitol™ and beat again until quite stiff.
Beat the yolks and water in a small bowl until frothy. Add the remaining Nirvana Xylitol™ and beat until thick and light.
Pour the cream and vanilla into the container you will freeze the ice cream in and sift the cocoa onto the cream
Whip slowly at first to try and get as much cocoa dissolved into the cream before it becomes too firm.
Fold the 3 mixtures together.
Cover and freeze.
Makes 12 ½ cup servings
Ingredients
- 2 cups fat-free milk
- ¼ cup arrowroot powder
- 1 1/3 cups Nirvana Xylitol™
- 4 egg yolks
- 2 ½ teaspoons vanilla extract
- 1 cup reduced-fat sour cream
- 1 cup whipping cream
Method
Place milk in a small saucepan and heat to almost boiling. Remove from heat and set aside.
Combine arrowroot powder and Nirvana Xylitol™ in a medium bowl.
Thoroughly beat egg yolks into Nirvana Xylitol™ mixture.
Slowly add scalded milk to egg mixture, stirring until well blended. Transfer this mixture to top of double boiler, and cook over boiling water, stirring constantly, until custard is thick and smooth. Strain if necessary.
Stir in vanilla extract, and pour mixture into a large bowl.
Stir in sour cream until thoroughly combined, cover bowl, and refrigerate until chilled.
Beat whipping cream until soft peaks form. Gently fold whipped cream into chilled custard mixture. Transfer to small automatic ice cream maker and freeze.
Drinks & Sauces
Ingredients
- 1 can 400g of tomatoes (or fresh if you prefer)
- 1 medium white onion
- 100ml brown vinegar
- 3 Tablespoons Nirvana Xylitol™
- 1 teaspoon salt
- ½ teaspoon mustard powder
- ½ teaspoon mild curry powder
- A sprinkle of Xantham gum, about ¼ teaspoon at most if you need to thicken at all.
Method
Use blender to pulp up the tomatoes and onions and put in a large pot along with all other ingredients.
Simmer steadily with lid on for up to 1 hour, stirring occasionally.
Stir in Xantham gum to thicken the relish.
Remove from heat and pour into a 400g sterilized jar or bottle and cap when cool.
Ingredients
- 8 cups cold water
- 8 regular size (or 2 family size) decaffeinated tea bags
- 1½ cups Nirvana Xylitol™
Method
Bring 8 cups cold water to a boil. Remove from heat, add tea bags, and cover.
Allow tea to steep for 5-10 minutes, and remove tea bags.
Add Nirvana Xylitol™, and stir until completely dissolved.
Stir in 7 cups cold water and refrigerate.
Pour into ice-filled glasses, and serve with lemon or orange slices. Very refreshing!
Makes nearly 2 litres (or eight 230ml servings)
Ingredients
- 1½ cups freshly squeezed lemon juice
- 6 cups cold water
- 1 cup plus 2 Tablespoons Nirvana Xylitol™
Method
Combine lemon juice and cold water. Stir in Nirvana Xylitol™ until dissolved. Pour into ice-filled glasses.
Cookies, Muffins & Snacks
Ingredients:
- 1 1/2 cups spelt flour
- 1/2 cup Nirvana Erythritol
- 2 teaspoons baking powder
- 1 1/2 teaspoons mixed spice
- 1/2 teaspoon baking soda
- Pinch of Nirvana Himalayan salt
- 1 1/4 cups 100% pure pumpkin puree
- 1/2 cup almond milk
- 1/3 cup coconut oil (in liquid state)
- 1 1/2 cups oats
- 1/4 cup cranberries (optional)
Topping
- 1/3 cup Nirvana Erythritol
- 1 tablespoon flour
- 3/4 teaspoon pumpkin pie spice
- 1 tablespoon coconut oil or vegan butter/margarine
Method
1. Preheat oven.
2. In a large bowl, add the flour, erythritol, baking powder, mixed spice, baking soda and salt, mix to combine. Add the milk, oil and pumpkin to the dry ingredients and mix just until moistened. Stir in oats and cranberries. Fill each muffin space, just below the rim, with the pumpkin batter.
3. In a small bowl, combine the erythritol, flour and pumpkin pie spice, add oil/butter and cut into sugar mixture until crumbly. Sprinkle 1 heaping teaspoonful over top each muffin.
4. Bake in oven on middle rack for 20 – 25 minutes, or until a toothpick comes out clean.
5. Let cool 5 minutes before removing from pan to a wire rack. Serve warm and top with pumpkin seeds (optional) and sprinkle of Nirvana Erythritol!
Ingredients
- 1/2 cup salted butter (3.5 oz – 1/2 cup)
- 3/4 cups Nirvana Erythritol™
- 1 tsp vanilla extract
- 1 large egg
- 1 1/2 cup almond flour
- 1/2 tsp baking powder
- 1/4 tsp Himalayan salt
- 3/4 cup chocolate chips
Method
-
Preheat a fan forced oven to 180C
-
Melt the butter in saucepan until liquid over medium heat. Place the melted butter and erythritol in a mixing bowl and beat until combined. Add the vanilla and egg, and beat on low for another 15 seconds.
-
Add the almond flour, baking powder and salt. Beat until well combined.
-
Press the dough together and remove from the bowl. Knead in the chocolate chips with your hands or a silicone spatula.
-
Use a small ice cream scoop to divide and shape the dough into 12 portions and place on a lined baking tray. Bake for 10-12 minutes at 180C. The cookies will look a little undercooked when removing from the oven, but after cooling they will harden.
-
**baking tip** If cookies have not flattened after 6-7 minutes in the oven, press down with the back of a fork.
-
Allow to cool for 15 minutes before serving. Keep in an airtight container for up to 7 days.
Makes 8 servings
Ingredients
- 1/2 cup butter, melted
- 1 3/4 cups almond flour, divided
- 1 cup Nirvana Erythritol
- 3. medium lemons
- 3 large eggs
Method
- Mix butter, 1 cup almond flour, 1/4 cup erythritol, and a pinch of salt. Press evenly into an 8×8″ parchment paper-lined baking dish. Bake for 20 minutes at 350 degrees F. Then, let cool for 10 minutes.
- Into a bowl, zest one of the lemons, then juice all 3 lemons, add the eggs, 3/4 cup erythritol, 3/4 cup almond flour & pinch of salt. Combine to make filling.
- Pour the filling onto the crust & bake for 25 minutes.
- Serve with lemon slices and a sprinkle of erythritol.
Makes 12 servings
Ingredients
- 150g plain flour
- 150g wholemeal flour
- 50g almond meal
- 160g erythritol
- 2 tsp baking powder
- 1 tsp baking soda
- Pinch salt
- 1 tsp cinnamon
- 1/2 tsp all spice
- 1/4 tsp nutmeg
- 250g apple puree (I used blended tinned apples to make this)
- 240ml plant milk
- 30g olive oil
- 1 tsp vanilla essence
- 10g flaxseed meal
Method
- Tip wet into dry and stir until just combined
- Transfer to a lined slice tin (27.5 X 17.5) and top with sliced apples and a sprinkle of erythritol mixed with cinnamon
- Bake on 180deg for 40mins until firm to touch and golden brown
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