Lately I’ve been obsessed with sugar. I check the ingredients list on all my products like a mad man… well mad woman actually… only to find sugar is in almost everything.
As we like baking I’ve decided to try to do some sugar free baking by replacing sugar with Natvia.
Natvia is a zero calories, 100% natural sugar replacement. It has low G.I and it is suitable for cooking and baking. Natvia contains no aspartame, no saccharin and no artificial ingredients; it is made from all-natural stevia and erythritol and it acts just like sugar does in the oven… well at least this is what I read, so I wanted to test this theory…
The information is right. You can bake with it and it works just as well as ordinary sugar… or should I say better as it is zero calories 🙂
Ingredients:
For the pastry:
- 200g flour
- 200g unsalted butter; cubed
- 5tbsp Natvia sweetener
- 1 egg yolk
- 1/2tsp baking powder
- 3 drops of vanilla essence
For the filling:
- 350g rhubarb
- 350g apples
- 1tbsp Natvia sweetener
- 1tsp cinnamon
- A few handfuls of desiccated coconut
Method:
Sift the flour Into a large mixing bowl add the Natvia sweetener and combine, add the baking powder and vanilla essence and finally add the cubed butter. Bring all the ingredients together and add the egg yolk. Once you have a smooth and even pastry for our base split it into two halves and place in the fridge to settle.
Preheat the oven to 160C.
Wash and peel the rhubarb and apples, then trim the rhubarb and core/deseed the apples. Once cleaned up then chop them all up into small cubes.
Place them in a saucepan, add Natvia sweetener and cinnamon and gently cook until the fruit becomes soft, stir gently as you don’t want to turn the fruit into a mush.
Remove from the heat and put aside.
Prepare a small cake frame (around 12” X 12”) by lining with baking paper. Retrieve one half of your pastry from the fridge. Fill the bottom of your baking trey with a thin layer of the pastry either by rolling it out (if you are adept with a rolling pin) or just by patching piece by piece with your fingers (if you are not) – your pastry should be very easy to work with so this isn’t difficult.
Next cover your pastry with a thin layer of desiccated coconut then on top of your coconut layer spoon some of the stewed fruit filling; then again cover with a thin layer of desiccated coconut.
Take the second half of your pastry from the fridge so it is as chilled as it can be and using the “big eyes” on your grater grate all over the top.
Pop it into the oven and allow to cook for 30-35 minutes or until a nice golden colour.
Remove from the oven and allow to cool.
Sprinkle with Natvia sweetener to give it a nice dusted finishing look.
Enjoy!
Have you ever tried Natvia before?
Have you ever attempted a sugar free bake, if so how did it go?
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I’m loving Natvia too. I’ve tried stevia sweetener before but it takes some getting used to in drinks and I couldn’t find an artificial sweetener that actually worked in baking. Natvia seems to do it all, especially the icing sugar - brilliant 🙂
Oh this looks so yummy - I love rhubarb and apple! I must try this. Kaz x
This looks so good! What a good idea to use sweetener instead of sugar xx
Feeling hungry just looking at it. Thanks for the recipe dear 🙂
It looks so delicious. I am feeling hungry just looking at it. Thanks for the recipe 🙂
this looks delicious! unfortunately I’m not a fan of cooked apples in general (bed experience)
*bad
oh i am loving the sound of this! .. i might have to have a go at baking this! x
Wow thanks for the recipe. I will try this over the weekend.
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Thanks a bunch for the recipe, I’ll surely give it a try 🙂
i’ve never heard of natvia before nor tried a sugar free bake! this looks yummy! and i wonder how rhubarb taste like?
the recipe is seems yummy.
omg i almost eat my screen. haha
thank you for sharing with us your delicious recipe <3
Not a fan of apple pie but love to read different recipe. Thanks for sharing this. I will try it in the weekend.
That looks so so good! I have never tried Natvia but does sound like a good substitute! x
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I’m always in the lookout for awesome apple pie, and this looks so so good and delish! Would try it soon =)
I havent had my lunch yet and you’re making me hungry even more ! Love how the apple pie looks. Hope when i try it turns out nice like yours
Looks yummy - am now curious to try Nativia as I do have a sweet tooth!
We get so many apples in the Autumn, I will definitely be trying this! I like the sound of natvia, I do worry about artificial sweeteners with aspartame.
This looks soo yumm Agata, I’d love to try this one at home! Will do so soon 🙂 Thanks for sharing this easy recipe.
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This looks delicious! I haven’t had apple pie in soooo long and now I’m craving some!
I love rhubarb crumble and never thought of adding apple to it
oh yummy my fave ,we recently just ofund we have rhubbarb growing in our garden so am looking forward to this
looks really delicious! could you pass me some of your baking talent please!
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Wow! Just looking at this is making my mouth water! I love that its a health friendly recipe. I recently made a bunt cake out of yogurt and its was great! I will have to try this out next.
Kayla || The Little Lady
I LOVE rhubarb but we are not having much luck growing it here!
Oh my goodness this sounds delicious, love that it is sugar free as well. x
I hadn’t heard of Natvia before - that looks very tasty.
I don’t really like sugar-free things as I have such a sweet tooth but this really does look yummy.
Very interesting to see that Natvoa has no artificial sweeteners which often trigger IBS symptoms. I’m intrigued now and going to do some research on it.
That looks delicious - did it take good? Natvia sounds like an amazing product.
I have never used Natvia but know I am curious. Coming from a family of diabetics I like learning about new sugar replacements, so will look this one up.
Oh my this looks amazing. I am definitely putting this on the MUST bake list!
Looks lovely. You do have to add quite a bit of sugar to make tart fruits taste nice, so using a sweetener seems the way forward.
Oh I love apple and rhubarb crumble…I’m actually growing rhubarb in the garden now just to be able to make this!! I’ve not heard of Natvia before but I like the idea of making it sugar free,
this looks lovely!!, not usually a fan of rhubarb but would give this a try
Thanks for this alternative. I never use rhubarb simply because of all the sugar required to make it taste nice!
Never tried or heard of Natvia. I’m not a fan of rhubarb the taste puts me off. Are you able to taste it in this recipe?
That looks gorgeous! I’ve never tried it before. How does it taste? Does it have an aftertaste?