Stevia

[Lesley]

Has anyone used Stevia in baking? I've been playing around with recipes, I succeeded with blueberry muffins but have made horrible brownies and chocolate cupcakes. I've tried the white powdered version and the powdered leaf (looks like sage) variety. I want tried and true recipes, not just links. I've found plenty of those and before I try again I'd like a recipe that someone has had success with.

If you don't know what it is here's a link.

http://www.healthyshopping.com/sweetleaf/

[debbie]

I've only had stevia in TenRen's Ginger Tea.

The tea tastes much better without it so I won't get it again but will check the label next time because the original Ginger Tea is awesome. I wasn't crazy about the taste of the "sweet".

What was horrible about the brownies and the chocolate cupcakes? Too sweet?

[Lesley]

The brownies were too sweet and the texture was off, I'm undecided on the cupcakes, they were still warm when I tried them. It may be a case they don't have enough chocolate in them. I'm trying to perfect a few good sugar free recipes for a friend's daughter who's on a strict yeast elimination diet - sugar is completely forbidden.

[Mouse]

http://en.wikipedia.org/wiki/Stevia

[Buka12]

thanks Mouse, now I know what is Stevia - did not have a clue.

[Mouse]

Me either.

But after reading all that, I'm glad I can have sugar.

;)

[Buka12]

it sound interesting (not gaining weight), but knowing Ontario, it will be very expensive. so I`ll pass. back to 1/4 tsp of sugar with my coffee.

[Mouse]

1/4?? Yikes.

I use 3 cubes of Lantic demerara-style for about 24 oz.

[Lesley]

I'm not going to quit using sugar but the idea of being able to reduce the amount in a dessert recipe or being able to bake sugar free sweets for someone who can't eat sugar is quite appealing. if I drank five cups of coffee a day I might consider it but I enjoy real sugar in my real coffee. ;)

Equal and the rest of the artificial sweeteners can cause health problems of their own, Stevia is a natural product - and because it has none of the properties of sugar it's safe for diabetics or people on yeast elimination diets. It won't rot your teeth or become toxic when heated. Apparently Coke is looking at testing it in diet sodas and it's been used in Europe and Japan for years. "Big Sugar" in the US is what's kept it out of the news in North America. They don't like the competition. Sort of like Big Oil and Big Pharma I guess.

[AMD]

"Big Sugar" in the US is what's kept it out of the news in North America. They don't like the competition. Sort of like Big Oil and Big Pharma I guess.

http://www.cbc.ca/documentaries/bigsugar/

[SPARKY]

If sounds like Stevia is like Splenda it dosn't like chocolate or coco powder, I too made crappy brownies and a chocolate cake, but made an exelent apple pie with it.

[Buka12]

I saw stavia at Loblaws today: 150gr for $17.99, and drops 50ml for $9.99

[Lesley]

The powered form is $140.00 a kilo at the bulk food store but it's very light and goes a long way. I've found/modified some recipes that worked out well for anyone who wants to try. They are sugar, milk and chocolate free. You can substitute butter for the coconut oil but if you replace it with an oil that's liquid at room temperature I can't guarantee the results. Regular hard margarine would work too. Coconut oil is high in saturated fats but has no cholesterol or transfats and it's stable when heated. It's a perfect replacement for butter in dairy free baking.

Carob Coconut Haystacks
Makes 4 dozen 1 tablespoon haystacks
Ingredients:
1/8 teaspoon white stevia (taste before shaping and add a bit more if necessary)
1/2 cup coconut oil
3/4 cup soy or rice milk
1 teaspoon vanilla extract
1/2 cup unsweetened carob powder (sift after measuring)
3 1/2 cups rolled oats, quick-cooking
1 1/2 cups sweetened dried coconut shredded
1 cup nuts, chopped
Directions:
Combine the stevia, coconut oil, soy milk, vanillia and sifted carob powder in a saucepan. Cook, stirring constantly, until mixture boils. Boil 30 seconds; remove from heat. Blend in remaining ingredients, using a wooden spoon to mix well. Drop by spoonfuls onto waxed paper; cool completely. Store with sheets of waxed paper between layers in an airtight container. Yield: 40-50 "haystacks".

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Sugar-Free, yeast free, chocolate free muffins

1/2 cup uncooked quick (not instant) oatmeal
1 1/2 cups whole wheat flour
1 tsp baking soda
1/2 tsp salt
1.5 tsp cinnamon
1/2 tsp ginger
1/2 cup flaked unsweetened coconut
1 cup finely chopped nuts
1 Tablespoon Powdered Stevia Leaf – this is the green powder (or the equivalent of one cup of granulated sugar for the type of stevia you’re using)

1/2 cup unsweetened granny smith applesauce or pumpkin puree (not pumpkin pie filling)
1 tsp vanilla extract
1.5 to 2 cups unsweetened soy or rice milk
Preheat oven to 350 F. Grease 12 – 16 muffin tins. This recipe will stick to paper muffin cups, you have to bake them in the muffin tins. The best preparation will be to lightly oil each muffin cup and then sprinkle a small amount of flour into the bottom and then tap out the excess.

Combine all the dry ingredients in a medium-sized mixing bowl. In another bowl combine 1.5 cups of the milk, the applesauce (or pumpkin) and vanilla. Add them to the dry ingredients mixing thoroughly but don’t over mix. If the mixture is too thick add the last ½ cup of soy milk a bit at a time. Once everything is mixed taste the batter to make sure it’s sweet enough. If necessary add a bit more stevia but go easy on it.
Spoon the batter into the prepared pan. Bake for about 55 minutes, or until a toothpick inserted into the center of a muffin comes out clean. Serve warm or at room temperature.

* You can add a cup of frozen blueberries or raspberries to this or a cup of carob chips (recipe below) Just fold them in once the batter is made.
Homemade carob chips
1 cup coconut oil (its white solid oil, not liquid and only coconut oil will work, no substitutes)
¾ cup pure unsweetened carob powder
2 teaspoons vanilla
1 packet of stevia (it’s sold in packets for coffee, like equal)

Line an 8x8 cake pan with waxed paper, the sides as too.

Sift the carob powder into a bowl – the powder is messy, use a bigger bowl than you think you’ll need.

Warm up the coconut oil in the microwave – it’s solid at room temperature, it takes about 90 seconds max to turn in to a liquid. You don’t want it hot, just melted.

Add the coconut oil and vanilla to the carob powder and stir vigorously until it’s smooth. If it’s lumpy put it in the blender for a couple of minutes.

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Carob Brownies

2/3 cup whole wheat flour
¾ cup unsweetened carob powder (sift after measuring)
½ tsp. baking powder
½ tsp. salt
1 1/2 Tablespoons green stevia powder or the equivalent of 1
Cup of granulated sugar, depending which type of stevia you have

6 Tbsp. coconut oil – (or unsalted butter, or margarine)
2 large eggs (beaten)
1 ½ tsp. vanilla extract
½ cup unsweetened carob chips melted
½ cup soy or rice milk

Preheat oven to 350°F. Sift flour, carob powder, baking powder, salt and stevia; set aside.

Melt coconut oil in a medium saucepan, add carob powder and stir well. Add soy milk and continue heating until it’s warm but not too hot. Add the melted carob chips and remove from heat, allow to cool for a few minutes. Add eggs and vanilla, mix well. It will be similar to custard at this point.

To make it easier I transferred the carob mixture to my mixer at this point. Add the dry ingredients mixing thoroughly. Taste for sweetness. If necessary add a tiny bit more stevia but do it in small increments, mixing well after each addition.

Add the nuts, coconut, carob chips or whatever you like to add to your brownies.

Spread the batter into an 8” square pan. Bake for about 15 minutes or until a toothpick inserted in the center comes out clean.

These brownies are darker, more cake-like and richer than traditional chocolate brownies, but have all the health benefits of carob and none of the guilt from sugar or caffeine. They taste like a dark chocolate brownie so if you don’t like dark chocolate these may not be for you. If you want to go nuts you could make a batch of home made carob chips and pour it over top of the brownies. Wicked icing.

[Lesley]

Carob Fudge (this is amazing). I adapted it from Chocolate-Peanut Butter Fudge

Serving Size: 1 square (1 ½ x 1 ½ ") • Total Servings: 25

2/3 cup unsweetened soy or rice milk
¾ tsp. stevia extract**
4 Tbsp. coconut oil, melted
1 ½ tsp. unsweetened vanilla extract

12 oz. unsweetened carob chips (by weight)
1 cup natural peanut butter† (smooth or chunky)

*This stevia measurement is the minimum to use in the recipe. Since your sweetness preference and brand used may vary, you may need to increase accordingly.

Put the soy milk, stevia, coconut oil and vanilla in a small sauce pan. Heat slowly until mixture is almost boiling. Keep an eye on it.

While you’re heating the liquids place carob chips and peanut butter in a microwave-safe bowl. Heat on high for no more than 90 seconds. Stir. Heat for a few more seconds if required. Add hot liquid mixture to the melted peanut butter/carob and blend well with electric mixer or by hand.
Foil line an 8" square pan and place fudge in it. Flatten top with knife or wooden spoon. Cover and refrigerate for about 1 hour. Cut into squares. Keep refrigerated. Stays fresh for 3 to 4 days in fridge or in freezer in an airtight container for up to 2 months.

This has a very rich dark chocolate flavour. If you like milk chocolate it may not be for you. If you’re not lactose intolerant you can use some tasty high BF whipping cream instead of the soy milk and butter instead of the coconut oil.