HEALTHY FOODIDEAS

KIDS’

2

From the Stuck On You team in collaboration with Natvia

Hands up if you know this feeling.You cook your little ones healthy food, only to have it thrown back in your face – sometimes literally!

In desperation, you sneak some sugary little treats into their lunch boxes because you want them to eat something, anything at all. Then you get a little note from the school, scolding you for providing an unhealthy lunch.

So how do you compete with the allure of sugar? How can you ensure that your children eat food that is both healthy and delicious?

We have the perfect solution for you! We’ve teamed up with Natvia to bring you a selection of healthy AND delicious treats that won’t rot your children’s teeth.

Natvia is a Stevia sweetener that is made entirely from natural sources and is low in calories, making it the healthy alternative to sugar and artifi cial sweeteners.

The eight scrumptious snacks in this e-book are perfect for lunchboxes (no more shaming notes!), children’s parties and after-school snacks.

But why should kids have all the fun? These treats are yummy enough for adults to enjoy too. The recipes are sugar free and therefore also diabetes friendly, as they make no impact on blood sugar levels.

So enjoy these awesome recipes and satisfy your sweet tooth without satisfying your dentist’s bank account at the same time!

3

Banana & Blueberr y Muff ins

Method

1. Preheat the oven to 180˚C and lightly grease a 12 hole muffi n tin.

2. Place the bananas, eggs, almond milk and vanilla in a blender and whizz up until smooth.

3. Now add in the oats, fl our, Natvia, baking powder, bicarbonate of soda and cinnamon and blend again for at least 1 minute until you have a batter consistency.

4. Stir in the blueberries then divide between the 12 muffi n tins, spooning in to reach the top.

5. Bake for 20 -25 minutes until golden and risen.

6. Leave to cool a little and enjoy while still warm or transfer to a wire rack and eat once cooled.

Kick start your morning, or any time of day, with these simple and delicious muffi ns that are free from sugar and ideal for lunchboxes.

Ingredients

• 2 large ripe bananas

• 2 eggs

• 150ml almond milk

• ½ teaspoon almond extract

• 1 tsp vanilla

• 100g rolled oats

• 100g rice fl our

• 50g Natvia natural sweetener

• 1 tsp baking powder

• ½ tsp bicarbonate of soda

• 1 tsp ground cinnamon

• 100g fresh or frozen blueberries

These muffi ns are perfect for freezing!They can be put in a lunchbox the night before and will be ready for eating the next day.

Tip

Serves: 12 Prep Time: 15 mins Coo king Time: 25 mins

4

Apricot Coconut Roll

Method

1. Add 1 ½ cups of dried apricots and also 1 ½ cups of desiccated coconut to a food processor.

2. Zest ½ of 1 orange into the food processor and add 1 tablespoon of Natvia.

3. Blend the mixture in the food processor until it has formed a dough-like substance.

4. Take the dough out of the food processor and roll into the shape of a compressed log.

5. Coat and roll the log in desiccated coconut until evenly covered with a coconut exterior.

6. Cut into slices and enjoy a sugar free fruit roll!

Ingredients

• 1 ½ cups Dried Apricots

• 1 ½ cups Desiccated Coconut

• zest ½ an orange

• 1 tbsp Natvia

This apricot coconut roll

recipe is healthy and easy to make. Made

completely without sugar and delicious for afternoon

tea.

Serves: 10+ Prep Time: 15 mins

Dairy FreeGluten FreeVegan

Tip

Tip:

5

Chocolate Almond Ball s

Method

1. Split dates in half. Remove and discard seeds.

2. Place dates in a food processor with oats, almonds, coconut, sunfl ower kernels, cacao powder, Natvia and vanilla.

3. Process until mixture is well combined and will hold when pressed together. This will take about 1 to 2 minutes.

4. Using clean hands, roll heaped tablespoons of mixture into balls. Roll in chopped almonds, pressing to coat.

5. Store in an airtight container in the fridge for up to two weeks.

Ingredients

• 12 medjool dates

• 1/3 cup traditional rolled oats

• 1/2 cup natural almonds

• 1/3 cup desiccated coconut

• 1/4 cup sunfl ower kernels

• 1/4 cup cacao powder

• 1 tbsp Natvia

• 1/2 tsp vanilla bean paste

• 1/4 cup natural almonds, chopped

Serves: 14 Prep Time: 10 mins

These snacks last for weeks,

so you can make them

ahead of time to have ready

to go!

Tip

Indulge in these not-so-guilty pleasures and add a nutritional punch to your day. Great for the whole family to enjoy.

6

Afghan Coo kies

Method

1. Using a fork, mix the almond butter and Natvia until thoroughly combined.

2. Place the walnuts in the bowl of a food processor. Pulse until they form a fi ne meal. Add to the bowl of almond butter and Natvia. Sift over raw cacao powder and stir until thoroughly combined.

3. Roll into tablespoon-sized balls and place on a greaseproof paper lined baking tray. Press down with a fork to fl atten. Cover and refrigerate for 30 minutes.

4. Bake at 180˚C for 12 minutes. Remove from the oven and stand for 1 minute. Remove to a wire rack, above a sheet of baking paper to cool.

5. Melt the chocolate in the microwave. Spoon a small amount on top of each cookie. Press a walnut fi rmly into the chocolate of each cookie and stand for 30 minutes or until set.

Ingredients

• 125g sugar-free almond butter

• 1/3 cup Natvia

• 2 cups walnuts, plus 12 extra

• ½ cup raw cacao powder

• ½ cup sugar-free dark chocolate chips

Serves: 12

Prep Time: 40 mins

Coo king Time: 12 mins

Coo l Time: 30 mins

Don’t like nuts? Try a goji berry on top

Tip

The healthiest Afghan Cookies you’ll ever eat. Pure chocolatey goodness without the refi ned sugar guilts.

7

Raspberr y Bounty Slice

Method

1. Combine the desiccated coconut, coconut cream, vanilla and Natvia in the bowl of a food processor. Pulse until combined and the mixture sticks together when pinched between two fi ngers.

2. Press into a 20cm slice tin lined with baking paper, smoothing the top.

3. Melt chocolate in the microwave until smooth, taking out to stir every 30 seconds.

4. Stir through the remaining coconut oil until smooth.

5. Pour the melted chocolate over the raspberry mixture in the tin. Spread it around until all the mixture is covered. Place in the fridge or freezer to set the chocolate.

6. When set, remove and slice into the size you require.

Ingredients

• 3 cups desiccated coconut

• ½ cup coconut cream

• 1 tsp vanilla extract

• ¼ cup Natvia

• 1 ½ cups raspberries

• 2 tbsps coconut oil

• 300g sugar free dark chocolate

Serves: 10+

Prep Time: 15 mins

Coo l Time: 4.5 hours

Keep in the freezer for a guilt-free frozen dessert.

Tip

It’s hard to beat the combination

of raspberry, coconut and dark chocolate. These

more-ish treats are impossible

to resist.

8

Peanut Butt er Chocolate Slice

Method

1. Combine the almond meal, desiccated coconut, Natvia and half the peanut butter in the bowl of a food processor and combine until smooth.

2. Spread into a lined and greased sliced tin.

3. Melt the chocolate and combine with the remaining peanut butter and coconut oil.. Stir until smooth.

4. Smooth over the top of the base and place in the refrigerator for 4 hoursuntil set.

5. Slice into bars

Ingredients

• 1 cup almond meal

• 1 cup natural peanut butter

• ½ cup desiccated coconut

• ¼ cup Natvia

• 115g chocolate chips

• 1 tbsp coconut oil

Serves: 8-10

Prep Time: 20 mins

Coo l Time: 4 hours

A perfect slice with a cuppa or to serve guests.

Tip

A match made in heaven...Peanut butter and chocolate belong together and marry perfectly in this delicious lunchbox-sized slice.

Tip:

9

Pass ionfruit Yoyos

Method

1. Preheat oven to 160˚C.

2. Beat butter, vanilla and Natvia until light and fl uffy.

3. Sift over the fl our. Beat until combined.

4. Roll teaspoons of mixture into small balls. Place on trays. Using a fork dipped in fl our, fl atten each biscuit carefully.

5. Bake for 10-15 minutes. They will be soft. Cool on trays for 5-8 minutes before transferring to a wire rack to cool completely.

6. To make the fi lling, beat butter until light and fl uffy. Beat in passionfruit pulp and Natvia.

7. Use butter knife to spread fi lling on one biscuit and stick the other biscuit on top.

Ingredients

• 125g butter, softened

• ½ cup Natvia

• ½ tsp vanilla bean paste

• 1 cup plain fl our

• 1 tbsp cornfl our

Filling

• 60g butter

• 1 passionfruit pulp

• 1 tbsp Natvia

Serves: 12 Prep Time: 20 mins Coo king Time: 15 mins

Passionfruit pulp in the fi lling can be exchanged for raspberry pulp.

Tip

Super quick.Super easy.Super delicious. One of these Yoyo biscuits is sure to deliver happiness in a bite-sized portion.

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