NATUR BAKER'S BLEND IN THE KITCHEN
As a nutritionist and fitness coach, I encourage my clients to choose foods that support their health goals such as optimum blood sugar control and weight management. I feel confident recommending Natur Baker’s Blend Sweetener, with 40% fewer calories than sugar and a low glycemic index. 

As a mom to two boys, I know that kids won’t eat something just because “it’s good for you.” I love to bake healthy treats for my family that taste great and look fantastic. 

Tiffany, an 8-year old cupcake fan, knows exactly what I’m talking about:

Tiffany’s thoughts:  Choosing the correct sweetener for baked treats like cupcakes involves both art and science. Professional chefs demand not only a sweet, fresh taste from the sweetener; they also require a product that doesn’t clump, provides a soft crumb, and makes the cupcakes brown and inviting. June Pagan, a professional chef in California, loves to use Natur Baker’s Blend Sweetener for its delicious taste and natural visual appeal. 

"For quite some time now, I have struggled to find a good sugar alternative for baking. Natur Baker’s Blend has excellent qualities for use in baking, and offers the closest taste to sugar that I have experienced thus far. I have offered baked goods prepared with Natur Baker’s Blend to several colleagues, and they have agreed with me. I am excited about exploring its use in other foods, for example, as a sugar substitute for sweet & sour sauce in Chinese food, or as a component of barbecue sauce or ketchup."
 - June Pagan, professional chef

BITTERSWEET CHOCOLATE LAVA CAKE (6 SERVINGS)

Ingredients:
3/4 cup of 70% bittersweet dark chocolate
1/2 cup & 1tbsp  of Natur Baker’s Blend Sweetener
4 eggs (at room tempertature)
1/2 cups & 1tsp unsalted butter
1/2 cup water

Utensils:
Mold 6 1/4 inches diameter & 2 inches deep and a bigger mold for bain-marie.

Preparation:

  1. Preheat oven to 365o F (185o C)
  2. Grease the mold with 1tsp of butter and slightly sprinkle with flour
  3. Cut a piece of wax paper in the shape of the mold and place at the bottom of the mold.
  4. Break the chocolate into very small pieces and cut butter into small cubes.
  5. Boil the water and 1/2 cup of Natur Baker’s Blend Sweetener for about 4 minutes.
  6. Add the chocolate and stir followed by the butter. Stir slowly.
  7. Whip the eggs and 1tbsp of Natur Baker’s Blend Sweetener with an electric mixer until the mix becomes white and triples in volume (about 15minutes)
  8. Gently but quickly fold the mix into the warm chocolate mixture until combined.
  9. Pour the batter into the mold and place the mold into the bigger one.
  10. Pour boiling water in the bigger old (bain-marie method) and place on middle rack of oven for 25 minutes.
  11. Insert a cake knife in the center of the cake. It must come our wet, but if the batter sticks to the knife, cook a little longer. 8 minutes max.
  12. Cool at room temperature for about 30 minutes.
  13. Transfer the cake to a serving plate and sprinkle with Natur Baker’s Blend Sweetener. Eat warm or cold.
OLD FASHIONED SUGAR COOKIES

Ingredients:
3 cups all-purpose flour
1 1/2 tsp baking powder
1/2 tsp salt
1 cup Natur Baker’s Blend
1 cup butter
1 egg lightly beaten
3 Tbsp cream
1 tsp vanilla extract

Preparation:

  1. Mix together all-purpose four, baking powder, sugar, and salt.
  2. Blend in butter until crumbly.
  3. Stir in lightly beaten egg, vanilla and cream.
  4. When it forms a ball, roll out onto a floured surface.
  5. Roll to a 1 1/8 inch sheet, then cut into desired shape using cookie cutter.
  6. Place on parchment-lined baking pan.
  7. Bake at 400º F. for 8-10 minutes, until light brown
Yield: 2-3 dozen
VANILLA ON VANILLA CUPCAKES

Ingredients:
Cake:
1 3/4 cups cake flour
1 1/4 cup all-purpose flour
2 cups Natur Baker’s Blend
2 Tbsp. baking power
3/4 tsp. salt
1 cup unsalted butter cut in 1” cubes
4 large eggs
1 cup whole milk
1 tsp. vanilla extract (preferably Tahitian)

Icing:
6 Tbsp. all-purpose flour
1 cup milk
1 cup unsalted butter
1 cup Natur Baker’s Blend
1 vanilla bean scraped or 2 tsp. vanilla extract.

Preparation:

  1. For the cake - combine the dry ingredients  (the first five), add butter to dry mix.
  2. Mix until crumb consistency.
  3. Combine liquid ingredients, add to dry mix.
  4. Bake at 325º F. for 20 minutes, or cake taster comes clean.
  1. For the icing – whisk together flour and milk, in a small pan.
  2. Whisk the “roux” until it thickens, 1-2 minutes.
  3. Cook the roux, stirring constantly, until it thickens.
  4. Cool to room temperature.
  5. Cream butter and Natur Baker’s Blend in a mixer.
  6. Add the milk mixture and vanilla.
  7. Beat at high speed until light and fluffy.
  8. Chill in refrigerator until icing reaches proper consistency for piping.
Yield:  Approximately 12 cupcakes
DARK DEVIL’S FOOD GANACHE CUPCAKES

Ingredients:
Cake:
2 1/2 cups all-purpose flour
1 1/2 cups of Natur Baker’s Blend
2 Tbsps. dark brown sugar (optional)
1 cup unsweetened cocoa
2 1/4 tsps baking soda
1 1/2 tsp salt
2 1/4 cups buttermilk
1 cup unsalted butter at room temperature
2 eggs
1 1/2 - 2 tsps vanilla extract
6 oz of melted 70% dark chocolate

Ganache icing:
1 cup heavy cream
1/2 cup Natur Baker’s Blend
6 oz 70% bittersweet chocolate
2 tsps vanilla

Preparation:

  1. For the cake – mix dry ingredients.
  2. Add butter, eggs, buttermilk, and vanilla.
  3. Then add melted chocolate.
  4. Blend well.  Fill the muffin pan 3/4 full.
  5. Bake at 350º F. for 20 minutes.
  1. For the icing – Dissolve Natur Baker’s Blend in cream, in a pot over a low flame.
  2. Turn off heat when it comes to a simmer.
  3. While hot, add chocolate and vanilla. Let melt, while stirring.
  4. Refrigerate until spreading consistency.
Yield:  Approximately 24 cupcakes
PUMPKIN SPICE CUPCAKES

Ingredients:
Cake:
1/2 cup of shortening
1 cup Natur Baker’s Blend
2 Tbsps brown sugar (optional)
2 eggs
1/4 cup whole milk
1 cup pumpkin purée (unsweetened)
1/2 tsp nutmeg
1/2 cup oat bran
1 3/4 cups unbleached flour
4 tsps baking powder
1 tsp salt
1 tsp cinnamon
1/4 tsp ground clove

Icing:
1 cup cream
1/2 cup Natur Baker’s Blend
8 oz cream cheese
4 Tbsps unsalted butter
1 tsp of maple extract or vanilla extract

Preparation:

  1. For the cake – mix dry ingredients.
  2. Mix wet ingredients separately.
  3. Combine wet and dry ingredients.
  4. Bake at 400º F. for 15-20 minutes.
  1. For the icing – dissolve Natur Baker’s Blend in cream over a low flame.
  2. Let it reach room temperature, then chill in refrigerator.
  3. Now take the cream cheese and butter, and cream it in a mixer.
  4. Add 5 Tbsps of the sweetened cream mixture to the cream and butter mix.
  5. Finish by adding maple or vanilla extract.
This is like a traditional cream cheese icing.

Yield:  Approximately 12 cupcakes
RED VELVET CUPCAKES

Ingredients:
Cake:
1/4 liquid red food color
2 Tbsps unsweetened cocoa
1 tsp vanilla extract
4 oz unsalted butter
1 1/2 cups Natur Baker’s Blend
2 eggs at room temperature
2 1/4 cups cake flour, 1 cup buttermilk, 1 tsp salt, 1 tsp apple cider vinegar, 1 tsp baking soda.

Icing:
1 cup cream
1/2 cup Natur Baker’s Blend
8 oz cream cheese
4 Tbsps unsalted butter
1 tsp vanilla extract.

Preparation:

  1. Mix food color, cocoa, and vanilla extract.
  2. Stir and set aside.
  3. Now cream butter and sugar.  Add eggs.
  4. Then add cake flour, alternating with buttermilk.
  5. Add salt.
  6. Beat in cocoa mix.
  7. In a separate container, mix vinegar and baking soda.  Add immediately to the batter.
  8. Mix well.  Fill the muffin pan 3/4 full.
  9. Bake at 350º F. for 15-20 minutes.
  1. For the icing – dissolve Natur Baker’s Blend in cream over a low flame.
  2. Let it reach room temperature, then chill in refrigerator.
  3. Now take the cream cheese and butter, and cream it in a mixer.
  4. Add 5 Tbsps of the sweetened cream mixture to the cream and butter mix.
  5. Finish by adding maple or vanilla extract
This is like a traditional cream cheese icing.

Yield:  Approximately 12 cupcakes