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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'

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

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

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

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.

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.

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

Marinated Salmon Spinach &#038; Tomato Salad

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

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.

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.

A hot and sweet marinade elevates the flavour of the fish.

Marinated Fish Kebabs

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.

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

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

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

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.

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.

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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.

Low Sugar Raspberry Bread &#038; Butter Pudding

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

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

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.

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.

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

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.

This moist and delicious cake is full of nutrients and low in sugar.

Low Sugar Chocolate &#038; Beetroot Bundt Cake

You will need a 45 cm / 18 inch square tin, greased and lined with greaseproof paper. 
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.

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.

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.

This is an incredibly light and airy cake – serve as small squares.

Lime &#038; Coconut Tray Bake Cake

For the Sauce: 
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.

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.

For Skewers: 
Cover a baking sheet with foil and place a wire rack on top.

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

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.

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

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.

Remove the cooked skewers from the pan and repeat the process with the remaining skewers. 
Best served with stir-fried veggies.

Optional: Top with spring onion and sesame seeds.

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.

Keto Teriyaki Chicken Skewers

You will need X 2 lighly greased baking sheets
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.

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.

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.

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

15 '

Jam Thumb Biscuits

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.

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.

A sweet and spicy sauce that goes great with the catch of the day.

Grilled Fish With Pineapple Coriander Sauce

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

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.

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Detox Smoothie

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

Crème brûlée 
In a bowl, whisk the egg yolks with the Pure Via®. 
Pour the milk and cream into a saucepan.

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

Heat this liquid until it begins to boil.

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.

Soften the gelatine sheets in cold water, remove and add to the cream mixture.

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

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.

Crème Brûlée With Vanilla

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.

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

Cover and refrigerate for several hours before serving.

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

Cranberry Sauce

Combine all ingredients into a blender and cover.

Blend until smooth. Serve over crushed ice.

Garnish with a sprig of mint, if desired.

Serve up this fun and fruity drink for a splash of sweet refreshment.

Coconut Mango Daiquiri

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.)

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.