Orange Cranberry Muffins

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Orange Cranberry Muffins
  1. 200 grams of plain flour
  2. 2 tsp of baking powder
  3. 80 grams of Gavia
  4. 65 grams of salted butter
  5. 65 ml of vegetable oil
  6. 3 eggs
  7. 100 ml of milk
  8. 125 grams of dried cranberries
  9. 65 ml of orange juice
  10. ¼ tsp of orange extract
  11. 1 ½ tsp vanilla extract
  12. Zest of one orange
  13. Toasted sliced almonds
  1. Preheat oven to 180 C. Line 12 cupcakes with paper liners.
  2. Soak dried cranberries with juice and zest of an orange.
  3. Cream butter and Gavia until light and fluffy. Stir in oil.
  4. Crack in eggs, one at a time.
  5. Drizzle in milk and extracts.
  6. Sift in plain flour and baking powder.
  7. Fold in soaked cranberries and the juices.
  8. Transfer into cupcake pans and sprinkle toasted sliced almonds.
  9. Bake it into the oven for 25 to 30 minutes.
  10. Let it cool and serve.

Mango Banana Frozen Yogurt


Mango Banana Frozen Yogurt
  1. 180 grams of ripe bananas
  2. 300 grams of ripe mangoes
  3. 375 ml of natural no sugar added yogurt
  4. 2 tbsp. of Gavia Natural Sweetener
  1. Blend all the ingredients together.
  2. Freeze it in a container.
  3. Sliced into cubes and blitz in a food processor until smooth.
  4. Freeze for another 2 hours and serve.

Banana Chocolate Chip Muffins


Banana Chocolate Chip Muffins
  1. 65 grams of softened salted butter
  2. 65ml of vegetable oil
  3. 65 grams of Gavia
  4. 1 egg
  5. 1 tsp vanilla extract
  6. 100 ml of milk
  7. 3 mashed bananas (around 210 grams)
  8. 200 grams of plain flour
  9. 2 tsp of baking powder
  10. 90 grams of semi-sweet chocolate chip and extra for topping
  1. Preheat oven to 180C/160C fan-forced.
  2. In a large bowl, cream softened salted butter and Gavia until pale and fluffy.
  3. Stir in vegetable oil.
  4. Crack in one egg and drizzle in vanilla extract.
  5. Combine mashed bananas.
  6. Fold in plain flour and baking powder.
  7. Add in chocolate chips.
  8. Transfer into 12 cupcake pans with liners evenly.
  9. Bake it in the oven for about 25 to 30 minutes.
  10. Let it cool completely and consume within 3 days.

Mango Cheesecake


Mango Cheesecake
  1. 100g digestive biscuits
  2. 25g melted butter
Mango cream cheese
  1. 315g pureed mango
  2. 90g cropped mango
  3. 200g cream cheese, at room temperature
  4. 125ml sugar free natural plain yogurt
  5. 3 tbsp. Gavia
  6. 65ml of water
  7. 1 tsp. of agar agar
  8. juice of half a big lime OR 4 small
  9. Zest of half big lime
Mango jelly
  1. 65g pureed mango
  2. 65ml water
  3. 2 tbsp. Gavia
  4. 1/2 tsp agar agar
To make the base crust
  1. Crush digestive biscuits until fine. Stir in melted butter.
  2. Press it into a 6-inch removable round cake pan.
  3. Let it chill in the fridge.
To make cheesecake layer
  1. In a blender, blend cream cheese, yogurt, gavia, lime juice and zest of lime until smooth. Set aside.
  2. In a saucepan, bring water and agar agar powder to a boil. Stir in pureed mango and let it bubble.
  3. Shut off heat and blend with the rest of the ingredients in the blender.
  4. Transfer cheese mixture into the pan. Top it up with cropped mango, use a spoon to press it down.
  5. Let it chill in the fridge until set.
To make Mango Jelly
  1. In a saucepan, bring water, gavia and agar agar into a boil. Stir in pureed mango and let it bubble. Let it cool until just lukewarm temperature.
  2. Scratch the surface of the cheesecake using a fork. Then transfer warm jelly mixture onto it. Spread evenly and let it cool completely in the fridge.
  3. Serve

Lemon Chiffon Cake

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Lemon Chiffon Cake
Egg White
  1. 2 egg whites
  2. 3 tbsp. (45 grams) of Gavia
Egg Yolk Batter
  1. 2 egg yolks
  2. 2 tbsp. (30 grams) of Gavia
  3. 40 grams of plain flour
  4. 10 grams of corn starch
  5. 1/2 tsp. of baking powder
  6. 1/8 tsp. of salt
  7. 1/4 tsp. of lemon extract
  8. ¼ tsp. of vanilla extract
  9. 2 tbsp. (30 ml) of vegetable oil
  10. 2 tbsp. (30 ml) of milk
  11. Zest of one lemon
  1. For the egg yolk batter, in a bowl whisk egg yolks and Gavia until pale and fluffy.
  2. Add in lemon extract, vanilla extract and zest of one lemon.
  3. Sift in plain flour, cornstarch, baking powder and salt until just combined. Set aside.
  4. In your mixer bowl, whisk egg whites on high speed until frothy. Then slowly add in Gavia.
  5. Whisk on high speed until stiff peaks.
  6. Fold in egg white batter into egg yolk batter a third at a time.
  7. Transfer into a 6 inch ungreased chiffon cake pan.
  8. Bake it in the oven at 170C for 35 minutes.
  9. Let it cool upside down completely.
  10. Use a thin knife carefully slide around the pan to remove the cake.
  11. Serve with blueberry and whipped cream.