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Stevia Recipes, Cooking with Stevia
Stevia recipes given below are suited for people who cannot tolerate sugar, including diabetics.
Price:
Extract Powder 10g US $ 15.00
Generally sufficient for 2 to 3 months
You can use stevia extract powder to make carrot cake, muffin and brownies. You can also makedrinks with stevia extract. 7 Recipes using stevia are given below.
Ingredients
- 1/2 cup unsweetened coconut
- 180 g crushed pineapple with juice (240 g can)
- 1/2 cup butter or margarine (softened)
- 2 eggs beaten
- 1 teaspoon stevia extract
- 2 - 3 tablespoons fructose or date sugar
- 1/3 cup yogurt
- 60 ml milk
- 1 teaspoon vanilla extract
- 1/2 teaspoon maple flavouring
- 1/2 cup chopped walnuts
- 2 cups grated carrots
- 1 cup pastry flour
- 1 cup unbleached white flour
- 2 tablespoons soy flour
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- 1 1/2 teaspoon cinnamon
- 1/4 teaspoon salt
Preparation
- Preheat oven to 175 deg C.
Oil a 25 cm x 15 cm cake pan.
Soak the coconut in the pineapple and juice.
Use all the juice from an 240g can of pineapple
but only 180 g of the pineapple. Set aside.
- Soften and cream the butter (or margarine) in
a large mixing bowl.
Gradually cream in the beaten eggs (they need
to be at room temperature). Don't worry if the
butter separates. Add the stevia and fructose
(or date sugar).
- Thin the yogurt with the milk and add to the butter.
Mix in the vanilla and maple flavoring. Stir in the walnuts,
soaked coconut, pineapple and carrots.
- Sift the flours, leavenings, cinnamon, and salt together
twice in a separate bowl. Fold the sifted dry ingredients
into the wet, stirring just until blended. Batter will be stiff.
- Spoon batter into cake pan and bake for 1 hour.
Cool in the pan.
- Release the pan and top with cream cheese icing.
Ingredients
Yield: 18 muffins
- 1/2 cup oil
- 8 ounces silken or soft tofu
- 1 cup milk
- 2 tablespoons lemon juice
- 1 teaspoon Stevia extract powder
- 1 teaspoon vanilla extract
- 3 - 5 chopped peaches (21/2 cups - not packed)
- 3 1/2 cups w.w.pastry flour
- 2 tablespoons soy flour
- 1/2 cup oat bran
- 2 1/2 teaspoons baking powder
- 1 teaspoon salt
- 1 teaspoon fresh ginger (grated)
Preparation
- Preheat oven to 190 deg C. Oil muffin pans.
- Blend the oil, tofu, milk, lemon juice, stevia extract powder,
vanilla and 1 1/2 cups of the chopped peaches in a blender
until smooth.
- Stir the flours, bran, leavenings and salt together
in a large mixing bowl. Make a well in the dry ingredients and
fold in the wet ingredients quickly and gently. Add the
remaining chopped peaches and fresh ginger just before flour
is completely blended.
- Spoon batter into muffin pans to about
3/4 full.
- Bake 25 - 35 minutes.
Ingredients
- 1/2 cup oil
- 120g - 150g silken or soft tofu
- 3/4 cup unsweetened apple sauce
- 1/2 teaspoon Stevia extract
- 1 teaspoon vanilla extract
- 1 tablespoon lemon juice
- 2/3 cup carob powder
- 1 1/4 cup pastry flour (scant)
- 1/4 cup soy flour
- 1 teaspoon backing powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1/2 cup chopped walnuts
Preparation
- Preheat the oven to 175 deg C. oil an 8 inch (20 cm) square pan.
- Place the oil, tofu, applesauce, Stevia extract, vanilla, and lemon
juice into a blender. Blend until smooth and pour into a large
mixing bowl. Stir in the carob powder until well blended.
- Sift the flours, leavenings, and salt together. Fold the dry
ingredients into the wet. Mix in the walnuts. Don't overmix.
- Spoon batter into pan.
- Bake for 30 minutes.
Ingredients
Serves: 4
- 3 cups pineapple juice
- 2 cups unsweetened strawberries
- 1 banana
- 1/4 teaspoon stevia extract powder
Preparation
- Place all ingredients in a blender and process until smooth.
- Frozen fruit will make the drink thick and creamy.
Ingredients
Serves: 4
- Juice of 3 - 4 lemons (300 - 360 ml)
- Purified water to make 1 litre
1/3 to 1/2 teaspoon stevia extract powder (to taste)
Preparation
- Juice lemons and strain. If some or all of the pulp is
desired then use it. Place in 1 litre glass container and
fill with water. Add Stevia extract powder to taste.
- Chill in refrigerator.
- Stays fresh and pleasant tasting
for several days.
A sweet and creamy treat from India
Ingredients
Serves: 4
- 1 litre mango or papaya juice or a blend
- 1 cup plain low-fat yogurt
- 1/2 teaspoon Stevia extract
Preparation
- Mix ingredients together in a blender until smooth.
Ingredients
Serves: 4
- 1 cup milk
- 1 tablespoon pure cocoa or instant carob powder
- 1 pinch stevia extract powder
- 1 teaspoon malted milk (optional)
Preparation
- Slowly heat milk on stove (do not boil!).
- After hot,
mix in powders and stir until smooth.
- Add a very small
amount of stevia extract powder until desired sweetness is attained.
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