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STEVIA - Looking for recipes!

coloradocooking's picture

So I just learned abuot Stevia and have managed to make guilt free Banana Bread which was very yummy-you wouldn't know it was guilt free! ...but I was wondering if anybody else has guilt free recipes with Stevia and experience in using it in baking/cooking and ideas that don't taste like...well, you know! Like the way bad diet food tastes! I'd rather not have any than eat lousy substitutes...they just make me want the real thing even more.

My understanding is sugar does more than sweeten food, correct? So when you substitute sugar with something like Stevia-how does it bake?


DeannaS's picture

(post #57091, reply #1 of 23)

I'd take that banana bread recipe. I just bought some stevia to try the "jello" recipe that was posted here a while back. (I haven't made it yet, because I forgot to buy the citrus fruit while I was there - husband wants a lime version.) But, yah, sugar adds a lot of bulk to baking. So, you'd definitely have to alter recipes for stevia.

A quick google found this recipe site, though:

"As for butter versus margarine, I trust cows more than chemists." - Joan Dye Gussow

coloradocooking's picture

(post #57091, reply #2 of 23)

Here's the banana bread recipe! Last time I caved in a out some callebaut I had sitting around! YUMMY-although strike the guilt free!

Here are my next experiments:

Marengs (egg whites and stevia-perhaps some cocoa powder or roated almond flakes)

Coconut macaroons (unsweetened coconut, stevia and egg whites)  Yes, coconut is bad-but not as bad as with the sugar!!!!

Cheese cake (drained FF yogurt, FF sour cream, egg beaters,  eggwhites, stevia, vanilla lemon rind -- I ahven't sorted out the crust yet...thoughts?)

Thoughts?! I wonder if I have to put a little sugar in the marengs just to keep the whites up?

I'll keep let you all know if it all turns out fabulous!!!!! ;)

Guilt_Free_Banana_Bread.doc20.5 KB
coloradocooking's picture

(post #57091, reply #3 of 23)

Thanks for the link-looks like they have a lot of recipes...although not so healthy---just with stevia instead of sugar. And I of course went straight for the 'naughty' pages! For proper food I don't need sugar and actually eat very healthy---it is the snack and sweet cravings that crush me...

DeannaS's picture

(post #57091, reply #4 of 23)

Actually, I have no problem with coconut. It's high fat, but being a plant based fat, it's not a particularly bad one. There's even some research out there about coconut oil being beneficial for you.

In general, my definition of "healthy" is made out of real food ingredients, with the least processing possible. I'm actually not sure exactly how I feel about stevia yet - I realize it's an herbal extract - which is good. But, it also seems less like a "food" than a "medicine" and I'm always a little wary about that.

Obviously, I'm willing to give it a try, eh? But, I may just go back to honey, molasses, sorghum, brown rice syrup, and maple syrup as my sweeteners of choice. I need to do some more research.

But, let me know how your experiments turn out. I'm not a fan of meringues, and I can't do dairy foods in any quantity. But, I'd still be interested to know how it goes.

"As for butter versus margarine, I trust cows more than chemists." - Joan Dye Gussow

coloradocooking's picture

(post #57091, reply #8 of 23)

the meringe was a flop! the coconut macaroons flopped too...haven't mustered the enthusiasm to make the cheesecake. But made a berry pie with baked piecrust. Then piefilling: silken tofu blended - add berries, stevia, liquor, orange juice concentrate. WOuld probably add gelatin next time. cool and serve-nobody knew-everybody loved it! Made pumkin pie the same way but didn't use stevia, I used brown sugar: silken tofu in food processor, add pumpkin, spices, brown sugar. bake and let sit over night. Serve with spiced whipped cream. yummy!


DeannaS's picture

(post #57091, reply #9 of 23)

What a bummer. I haven't tried any recipes yet except the jello, which I liked but wasn't sweet enough for the kidlet.

"As for butter versus margarine, I trust cows more than chemists." - Joan Dye Gussow

coloradocooking's picture

(post #57091, reply #10 of 23)

well-bananabread, berry pie, and p-pieso far a you can try those, let me know and I can send you more deetailed recipes.

happyhealthy1's picture

(post #57091, reply #11 of 23)

Have you ever heard of Agar Agar, I just found out about it. It is a substitute for Gelatin for those who do not want to use animal products which is what gelatin is. 

Here is what I found: Agar Agar, also called kanten is a variety of red sea vegetables used as a substitute for gelatin. It is used with fruit juices to make jello, for aspics, custards, and to thicken puddings and sauces. It is rich in calcium, iron, and natural iodine. It promotes digestion and is useful to dieters. It comes in three forms: a bar, flakes, and powder. One bar gels 2 cups of liquid and equals 1/4 tsp. of powder or 3 to 4 TB. of the flakes.

I thought this might be helpful to some! I always look for healthy alternatives!

Good luck, happy baking:)

Jean's picture

(post #57091, reply #12 of 23)

That takes me back to biology 101. Agar's chief use is as a culture medium for various microorganisms, particularly for bacteria, its other less well-known uses include serving as a thickening for soups and sauces, in jellies and ice cream, in cosmetics, for clarifying beverages, and for sizing fabrics.

Good judgment comes from experience, and a lot of that comes from bad judgment.  Will Rogers

A  clear conscience is usually the sign of a bad memory.
help to provide free mammograms for women in need
happyhealthy1's picture

(post #57091, reply #13 of 23)

so it that pros or cons of Agar? Do you think it is the better alternative to gelatin, I am so put off by gelatin I just can't use it, but I would like to have an alternative I believe in:)
Thanx for the advice!  

Jean's picture

(post #57091, reply #14 of 23)

I wouldn't hesitate to use it, but I have nothing against using gelatin. I just thought the different applications were interesting. I remember using the petri dishes with agar agar in school to do cultures from different things, window sills, shoes, etc.

Good judgment comes from experience, and a lot of that comes from bad judgment.  Will Rogers

A  clear conscience is usually the sign of a bad memory.
help to provide free mammograms for women in need
coloradocooking's picture

(post #57091, reply #15 of 23)

I was actually looking for Agar Agar, but I think I need a vitamin cottage/wild oats/whole foods place for that. Your standard super market does not carry it...I know Agar Agar is a common use in kosher households and in Israel. I'll grab some next time I am in a healthfood store. Thanks for the advice!


Adele's picture

(post #57091, reply #16 of 23)

I found it in an Asian store.

But, but, it's SUPPOSED to taste like that!

But, but, it's SUPPOSED to taste like that!

blahgirl42's picture

(post #57091, reply #18 of 23)

you can find agar agar in most health food stores... jsut ask where they keep it. is in random places i find.

i'm a vegan and regular baker...and have tried to work with stevia a good deal... its not easy... and the taste can be much too pronounced as the dish stands or sits.

i would say stick to using it to sweeten liquids, gelatins, etc. .... as for substituting it in cookies and cakes? i say.... go with a fruit puree or less frutose or another unrefined sugar.

also, you might want to look into agauva nectar. natural and raw.


healthnut7's picture

(post #57091, reply #17 of 23)

Oh my gosh, thanks for the info about AGAR AGAR.  I can't eat gelatin and I am not fond of the gelatin alternatives I have tried. Do you have any other health tips that I might not know about? Or more health alternative items?

happyhealthy1's picture

(post #57091, reply #5 of 23)

When baking with stevia you must add one cup of liquid (water, fruit juice, rice or coconut milk, fruit puree etc.) for every cup of sugar you would noramlly use..... for instance, when I make banana bread I use one extra banana for the extra liquid, since stevia does not activate yeast this helps to add a little more texture to the bread.  Check out for some really good recipes. It also has an equivalency chart so you know how much to use in place of sugar.

This one is sooo gooood:)Tastes just like chocolate cake batter and chocolate mouse!!!! And its healthy, but not low fat, so eat in moderation. It has the healthy fat & no refined sugar, no artificial sweeteners, no food coloring no preservatives....its perfect for the kids and easy to make.

Cocoa Almond Pudding

This makes a delicious pie filling for pie crust in the raw, or layered with fruit for fruit parfait, or served frozen as almond sorbet.

1 cup cocnut milk
2-3 TB. almond butter
6 large dates, pits removed and chopped
2 TB. unroasted cocoa powder
1 tsp. vanilla extract
pinch sea salt
Stevia clear liquid to taste (I use the Sweetleaf Vanilla Creme liquid flavor stevia)

Blend all ingredients in a food processor untill creamy. Adjust sweetness to taste.

*Coconuts form of saturated fat actually helps prevent heart disease, stroke and hardening of the arteries. Unlike other oils & fats, coconut oil contains a large amount of the fatty acid known as lauric acid, which is the predominant fatty acid found in mother's milk. The Lauric acid makes breast milk easily digestible, it strengthens the immune system and protects against viral, bacterial and fungal infections. Studies have shown coconut oil's effectiveness with HIV, SARS, Crohn's Disease, as well as other chronic illnesses. It detoxifies the liver, helps build lipoproteins, fats and hormones and bile, which is necessary for digestion. Coconuts amazing healing properties are also attributed to reducing the risk of other degenerative conditions such as cancer, osteoporosis, and diabetes.  The medium chain fatty acids help to create a healthy digestive tract, which in turn allows for better digestion and absorption of the nutrients in our foods.  They also speed up metabolism providing an immediate source of energy while supplying fewer calories than other fats.  It is the oil of choice for dieters and for hypothyroidism.  Coconut oil helps protect against skin cancer and other blemishes and helps prevent premature aging and wrinkling.  As a cooking oil, it is highly resistant to heat and spoilage.  In fact, coconut oil has been called "the healthiest dietary oil on earth".

Edited 3/29/2006 6:54 pm ET by happyhealthy1

coloradocooking's picture

(post #57091, reply #6 of 23)

Thank you! That pie sounds good and thanks also for the info on coconut which seem to be very controvertial depending on who you ask. I feel less guilty about my coconut cream pie the other night ;) Also thanks for the stevia site-they had a couple of recipes I'd like to try!


DeannaS's picture

(post #57091, reply #7 of 23)

I believe in the coconut thing - my cholesterol is pretty great. 145. It used to be 215, but I quit alcohol, artifical sweeteners, and caffeine, and added a lot more ethnic foods - including lots of meals made with coconut milk. I'm now working on cutting out dairy, and my body craves a fat source, and once again, it's coconut milk to the rescue. You need fats in your body - and choosing the good ones is always a good thing.

"As for butter versus margarine, I trust cows more than chemists." - Joan Dye Gussow

roz's picture

(post #57091, reply #19 of 23)

Hey Bob Barker, go away. Salesmen we don't need.

Be impeccable with your word. Don't take anything personally. Don't make assumptions. Do your best. Don Miguel Ruiz
mardy0023's picture

Stevia could upend the (post #57091, reply #21 of 23)

Stevia could upend the sweeteners market. Or it could not. Much depends on whether the stuff can be engineered to taste good with a lot of different products. So far, for instance, nobody has been able to make cola drinks taste the same with it as with sugar or the artificial sweeteners used in diet versions. It works best with citrus-flavored drinks. But many people in US and other countries including Japan favor agave as the sugar substitutes for their food and drink because it does not harm body at all.

Gretchen's picture

Yanno, I do drink diet (post #57091, reply #20 of 23)

Yanno, I do drink diet drinks, and they do not affect me--Equal, Splenda sweetened. I just bought some Truvia to send to DD, and I may try a couple before it leaves. Saccharin puckers my mouth and tongue so I don't use that.
a teaspoon of sugar has 16 calories. AND I do know there are diseases that prevent people from using them.
This is sort of in "reaction" to your "doesn't harm the body at all". I guess if you know something has a reaction then it is best to avoid, but there is a lot of marketing in the agave stuff, in my opinion.
The trick is to find something like Splenda that can be used for baking (heat) for those that truly need a sweetener other than sugar.

cris2per's picture

Good looking or Cute-looking recipes, easy learning? (post #57091, reply #22 of 23)

I have one for the dessert! and it is very pretty as well as tastes great!!

Bake a white box cake according to directions. (2 round cakes)
While that is cooking, mix a large tub of cool whip with strawberry preserves. ( iI don't measure...till it is a nice rich pink color and tastes like strawberry...not just whipped cream) You also need 1 pkg of fresh strawberries, 1 pkg. fresh blackberries & 1 of fresh blueberries.  grand canyon tours

ruzzel01's picture

My collection of recipe has (post #57091, reply #23 of 23)

My collection of recipe has reach 25, all special. I would love to share it with you guys.