Thursday, 7 August 2014

Sugar Free Baking with Nativa - Vegan Chocolate Chip Cookies


A few days ago I recieved this amazing package from Nativa. I'd actually been really wanting to try out their products for ages, so jumped at the chance when they offered.  I was sent a baking pack, package of portable sticks, a tub and a tin of 'tablets'. 

 
I wanted to get stuck in straight away so popped some into my coffee. The package states one stick or tablet = one teaspoon of sugar and I found that to be exactly the case. In the UK at least, most of the tins or sweetner tablet dispensers actually contain lactose from milk which means they're not vegan (the powdered kind doesn't usually, but check the ingredients). I've left many supermarkets in the past empty handed after checking the ingredients of every one on the shelf. The Natvia tin has taken residence in my handbag! 

 
I'd tried other stevia based sweeteners in the past and not really loved them. Some of the ones on the supermarket shelves claim they are natural but still contain synthetic things I don't want going into my body or have a really strong aftertaste. Natvia really ticks all the boxes for me - it's totally natural, didn't have an aftertaste, helps you lower calorie intake, is suitable for baking and is available in different forms.


The part I was really excited about was trying it out in baking. This is the area in the past where other sweeteners have let me down - but Natvia didn't disappoint! 


Chocolate Chip Cookies

1 cup whole grain spelt flour
1 TSP baking powder
1/2 TSP baking soda
1 TBSP ground flaxseed
Pinch of finely ground natural sea salt
3/4 cup Natvia (from baking pack)
1/2 cup dark chocolate chips
3 TBSP coconut oil cuisine (ie: the kind for cooking with low coconut taste)
2 TBSP almond milk
1/2 TSP vanilla essence 

Preheat your oven to 200C. Prepare a large baking sheet with baking paper.
Combine all the dry ingredients including chocolate chips in a large bowl.
Slightly melt the coconut oil if necessary and combine with almond milk and vanilla. Add to the dry bowl.
After a few minutes of mixing well you should be left with a ball of cookie dough.

 
Divide into 10 - 12 cookies (depending on how big you make them) and place on your prepared tray.
Bake for 8 minutes.
 
 
 

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