Category Archives: Natvia for baking

Green & Gold Pavlova

Happy Australia Day!

Pavlovas are easy to put together, quick to create & the only wait time is the hour or so it takes to bake. This is also a sugar-free recipe, so perfect if you’re trying to cut back on the sweet stuff!

To make our ‘Pav’ a bit more Aussie we added green & gold food colouring to the whipped egg whites. If you’ve never made a Pavlova before just remember to make your the egg whites are beaten within an inch of their life.  They need to be super thick peaked in that bowl!!
You will need:
6 egg whites
1/2 tsp cream of tarter
2 tbsp cornflour
1/4 cup Natvia for Baking
Green & Gold food dye

Preheat a fan forced oven to 120 degrees.
Using an electric mixer beat the egg whites until stiff peaks form. This should take at least 6-8 minutes. But by bit sprinkle in the remaining dry ingredients while continuing to beat the mixture. 

Once thoroughly combined, use a spoon to split the egg whites in half. Using a spoon in each add a couple of drops of food dye to each bowl. One green, one gold. The colours will darken one they’re in the oven so don’t add too much dye as it will add too much moisture to the mixture.

Line a baking tray with baking paper and slowly dollop spoonfuls of the coloured mix in a circular pattern. Be creative & alternate the colours too. The egg whites should stay in position & easily sit atop of each other if they have been whipped enough. 

Place your finished Pavlova design into the oven & let it bake for an hour. 

Once baked- it should be hard & crisp to the touch on the outside, fluffy inside, use a skewer to test.
Allow the Pav to cool in the oven with the door ajar for about 20 minutes & then transfer to a wire rack to cool completely.

Serve with whipped cream & mangos & kiwi fruit for added Green & Gold.
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Peanut Protein Bites

These are super easy to make and keep in the fridge for a week or can be frozen for a month.

You should have all the ingredients in the pantry.
1/2 cup natural peanut butter- crunchy is best
1/2 cup drained chick peas
2 tbs Natvia for Baking
100g Sugar Free melted dark chocolate for coating or topping the protein balls

In a food processor pulse the peanut butter, chick peas and Natvia.

They should resemble a crumbly mess!
Take a tablespoon size in the palm of your hand and roll into a bite-sized sphere. Wet hands work best doing this!

Once you have created the proteinballs refrigerate them on a tray lined  with baking paper for about an hour.

When they are firm to touch use the melted  chocolate  to either  coat  the balls, using two forks works well,  otherwise use a small syringe or piping bag  to decorate the tops of the litttle bites.
Each protein ball contains 55 calories and 3g of protein and are sugar free.