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Ready to satisfy

JOYFUL RECIPES

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NO ARTIFICIAL COLOURS, 
FLAVOURS OR PRESERVATIVES

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Add the milk, cream, Pure Via Erythritol and vanilla extract to a bowl and whisk until well combined.

Pour the mixture into a Ninja Creami pint container and freeze for 24 hours, or until completely solid.

Process using the Ice Cream setting.

If needed, add a splash of milk and re-spin until smooth and creamy.

Stir through half of the chopped pecans.

Scoop into bowls and top with the remaining pecans.

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Dessert

Vanilla &#038; Pecan Ice Cream

Preheat the oven to gas mark 2, 150°C (300°F) or 130°C for a fan oven.

Melt the butter in a pan over a low heat, then remove from the heat.

Add the mixed nuts and stir to coat in the melted butter.

Add the salt, chilli powder, ground ginger, cinnamon and 2 tbsp Pure Via Demerara Sugar Alternative. Mix well to evenly coat the nuts.

Stir through any additional seeds of your choice.

Spread the mixture evenly onto a baking tray and bake for 25 minutes.

Remove from the oven and spread the nuts out. Leave to cool and set completely.

Sprinkle with a little extra Pure Via Demerara Sugar Alternative.

Break into clusters and store in an airtight jar.

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Snack

Sweet &#038; Spicy Nuts

Add half the chopped strawberries, mint leaves and Pure Via Stevia to a glass. Muddle gently to release the juices.

Add half the lime juice and stir to combine.

Fill the glass with ice and top with half the tonic water. Stir well.

Repeat the process to make a second drink.

Garnish with lime slices, strawberries and fresh mint.

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Drink

Strawberry, Lime &#038; Mint Spritz

Breakfast

Lunch

Dinner

120'

Preheat the oven to 180°C conventional, 160°C fan and lightly grease a baking tin with cooking spray.

Add all the ingredients to a large mixing bowl and whisk until smooth and well combined.

Pour the mixture into the prepared tin and bake for 25–30 minutes, or until golden and a skewer inserted into the centre comes out clean.

Leave to cool slightly, then serve and enjoy!

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Sticky Toffee Pudding

Preheat the oven to gas mark 4 (180°C conventional, 160°C fan) and line a loaf tin with baking paper.

To make the cream cheese filling, add the cream cheese and Pure Via® Caster Sugar Alternative to a bowl and whisk until smooth.

Add the egg and vanilla extract and whisk again. Stir through 2 tbsp of self-raising flour until combined. Set aside.

In a separate bowl, whisk together the vegetable oil and Pure Via® Caster Sugar Alternative. Add the pumpkin purée, eggs, milk and vanilla extract, then whisk until smooth.

Add the self-raising flour, baking powder, bicarbonate of soda, salt, ginger and cinnamon. Mix until just combined.

Pour some of the pumpkin mixture into the prepared loaf tin, followed by the cream cheese filling, then top with the remaining pumpkin mixture.

Use a knife to gently swirl the layers together.

Bake for around 70 minutes, or until a skewer inserted into the centre comes out clean.

Leave to cool in the tin before slicing and serving. Enjoy!

Pumpkin &#038; Cream Cheese Swirl Loaf

Add the mint leaves, lime juice and Pure Via® Stevia Sweetener to a tall glass. Gently muddle to release the mint&#8217;s flavour.

Top with soda water and stir gently to combine.

Garnish with a mint sprig, cucumber ribbon and lime wheel.

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Virgin Mojito

Add the bananas, apples, spinach, matcha powder, 200ml of the oat milk and 2 tsp of Pure Via® Xylitol Sugar to a blender. Blend until smooth.

Add the frozen raspberries, remaining oat milk and 1 tsp of Pure Via® Xylitol Sugar to a clean blender and blend until smooth.

Divide the matcha smoothie between two glasses, then top each with half of the raspberry purée.

Garnish with fresh raspberries, mint or edible flowers.

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Matcha &#038; Raspberry Smoothie

Brew the hibiscus tea according to the instructions on the tea bag. Leave to cool, then chill.

Add the mango, lime juice, coconut milk and Pure Via Stevia to a blender or mixing bowl.

Blend or mix until smooth and creamy.

Fill a glass with ice and pour in the mango mixture.

Top with the chilled hibiscus tea and stir gently to combine.

Mango Hibiscus Refresher

Add the tahini, lemon juice, grated garlic, olive oil, warm water and Pure Via® Xylitol to a bowl.

Whisk until smooth and creamy. Add a little more warm water if needed to reach your desired consistency.

Stir through the finely chopped herbs and season with a pinch of sea salt.

Serve immediately or transfer to a clean jar and refrigerate until ready to use.

Herby Lemon Tahini Dressing

Preheat the oven to 180°C conventional, 160°C fan and line a 12-hole muffin tin with cupcake cases.

Add the flour, Pure Via® Caster Sugar Alternative and baking powder to a large mixing bowl and mix to combine.

Add the eggs, vegetable oil, yoghurt and vanilla extract. Whisk until smooth and well combined.

Divide the mixture evenly between the 12 cupcake cases and bake for around 18 minutes, or until a skewer inserted into the centre comes out clean.

To make the icing, add the double cream, Pure Via® Icing Sugar Alternative and vanilla extract to a bowl. Whisk until thick and creamy.

Transfer the icing to a piping bag fitted with your chosen nozzle.

Pipe the icing onto the cooled cupcakes and decorate with edible flowers.

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Floral Cupcakes

Add the chia seeds, cocoa powder, Pure Via®  Erythritol, Pure Via®  Inulin Powder, vanilla extract and oat milk to a bowl. Stir until well combined

Cover and refrigerate for at least 2 hours, or until thickened.

Divide the chia pudding between two glasses or bowls and top with the fresh cherries.

Garnish with dark chocolate shavings, if desired.

Chocolate &amp; Cherry Chia Pudding

Add the oats, grated apple, milk, cinnamon, Pure Via®  Erythritol, eggs and yoghurt to a bowl and mix until well combined

Heat a non-stick frying pan over a medium heat and lightly coat with cooking spray.

Spoon the mixture into the pan to form small pancakes. Cook for 2–3 minutes on each side, until golden and cooked through.

Serve topped with the sliced apple and fresh berries, and finish with a pinch of Pure Via® Erythritol.

Apple &amp; Cinnamon Pancakes

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 '

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 &amp; 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.

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