I was sent Natvia samples and have been using their products for much of my sweetening in the past nearly two months. Something so simple, but I think is delicious is iced oolong sweet tea ~ Just pour hot water over 2-3 oolong tea bags, allow to steep until slightly cooled, add your Natvia sweetener of choice, and then add lots of ice cubes. I love sweet tea, but hardly ever drink it because it’s so bad with all the sugar. I love herbal tea sweetened with honey, but have been sort of avoiding honey for awhile. Hot tea sweetened with Natvia is okay, but because I am sooo used to it sweetened with honey, it just lacks something to my taste buds. So the Iced Oolong Tea is perfect!
I had been trying to come up with a recipe for their Bake-Off Easter promotion, but the creative juices just weren’t flowing, and I didn’t want to waste product. But finally, this afternoon, I came up with something….albeit sort of strangely.
I had high hopes for this cupcake recipe, but thought all was lost when it didn’t turn out as I had hoped. Thankfully, I was able to turn a flopped dessert into a pretty successful one. I had no eggs or egg substitute, and that’s how this whole thing got started. Trying to find a recipe for a cake with no eggs, especially one that uses coconut flour, was proving near impossible. So I basically married together bits and pieces of a few different recipes I found online, crossed my fingers, and hoped for the best. As they were baking, they puffed up so nicely, I was so happy. But then… they fell flat. However, this just created the perfect spot to spoon on the “icing” (i.e. cream cheese filling). I’m not going to lie and say these were the best-tasting cupcakes/dessert I’ve ever made or ever had. But I had my parents try them and my dad thought “These are all right”, and my mom likes them a lot, so I guess that means they’re not too bad. I’m *sure* with eggs, this recipe would be much easier and probably yield a better result, so if any of you attempt this with eggs, let us know your results (I would reduce baking powder and oil). ** My initial reaction to these was just ho-hum. However, after having time in the fridge, I really like them now! They taste quite convincingly of a cheesecake-type dessert – don’t think of them as cupcakes – they are denser and wetter than cupcakes, but I will be planning to make these again**
- 3 T almond flour
- 2 T coconut flour
- 5 T all purpose flour
- 2 T cornstarch
- 3 t baking powder
- ½ t baking soda
- 3 T Natvia sweetener (I used their Norbu monk fruit sweetener)
- 4 T melted butter
- 1 C almond milk
- 1 t vanilla extract
- 3 T water
- 3 T coconut oil olive oil
- 1 C low-fat cottage cheese
- 3 Natvia sweetener of choice
- a few drops of red and blue food coloring
- ½-3/4 t gluccomannon powder
- Mix dry ingredients together. Mix wet ingredients together. Add dry ingredients into wet ingredients. Pour into cupcake tins and bake in preheated oven at 400 degrees for 10 minutes. Then lower heat to 300 degrees and bake for an additional 8-12 minutes.
- To make frosting/filling, blend the cottage cheese with sweetener, food coloring, and gluccomanon powder. This will thicken as it sits (I put in the fridge while the cupcakes cool). Spoon frosting/filling on cupcakes and top with a berry or two.
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