as we all know, we can really have stevia as our only sweetener. I've tried using it in recipes that I found online - I'm by no means picky, but this stuff made even me want to vomit. Does anyone have any tested recipes with stevia that actually taste like dessert?
Posted by Anthropologista (Member # 35483) on :
I have a sweet tooth, and I actually like stevia! It tastes bitter if you use too much, so for desserts I use it in a 50/50 combination with erythritol. That seems to take the slightly bitter edge off.
Is there any reason not to have erythritol? It's different from other sugar alcohols. It's natural, and I don't have any digestive problems with it.
We don't have desserts a lot, but I make several desserts with stevia/erythritol--cobbler, carrot halva, almond macaroons, even Christmas Pudding--and they taste just fine. To me at least!
Posted by Carmen (Member # 42391) on :
Stevia does cause stomach upset in a few people.
I use it all the time in my yogurt. When I bake a pie I use half stevia and half xylitol
Posted by happydaychick (Member # 37799) on :
I put liquid stevia in my lemon coconut bread and it's good. I like stevia in baked goods. But, if I put it in smoothies, tea or coffee = YUCK!!! I use xylitol in my coffee instead. Try a few different types of stevia - some are less bitter than the others.
Posted by Judie (Member # 38323) on :
I hate the flavor of the liquid kind (too bitter) and only use the packets.
I like the Sweetleaf brand.
I don't care for Truvia because it's a blend of sweeteners.
I sometimes throw strawberries and lemon juice in a blender, then mixed it with bubbly water and a packet of stevia. It's really yummy.
I've made these cookies with them (you can use any nut butter).
1 tablespoon of peanut butter (I used Better N Peanut Butter, for a lower fat option.)
3 tablespoons of unsweetened almond milk, or milk of choice, divided
2 tablespoons of coconut flour
pinch salt
1/4 teaspoon vanilla extract
1/8 teaspoon baking powder
sweetener to taste (1 pack stevia and some xylitol works well)
Directions
Preheat oven to 350F.
Add peanut butter and 1 tablespoon into a small bowl or cup, and nuke for about 30 seconds, or until peanut butter is melted. Give the mixture a stir, and add in coconut flour. Stir in salt, vanilla extract, baking powder, and sweetener to taste. Add remaining almond milk, one tablespoon at a time, adding more or less as needed to create the perfect “doughy” consistency.
ON a parchment or silicone mat-lined baking sheet, roll the dough into balls and fallen with a fork to make a criss cross pattern. (I sprinkled a little xylitol on top for that wow factor.) Bake in the oven at 350F for 10-12 minutes. Let cool thoroughly before eating. The cookies crumble (no pun intended) if not properly cooled.
Posted by Kudzuslipper (Member # 31915) on :
I have to say...I find stevia vile as well. I like erythritol much better...
Posted by Lymetoo (Member # 743) on :
Sweet Leaf has very decadent liquid stevia with many different flavors. But their packets are very good too. I can't use stevia right now. Seems to grow yeast for me. It isn't supposed to, but ...
Coconut palm sugar tastes like brown sugar and the glycemic index is only 35 so it won't affect your blood sugar. You can make whatever you want with it, as if it were sugar. Great stuff!
I am off to make a pumpkin pie right now. 1 can non fat condensed milk (or any milk). 1/2 cup egg beaters, 1/2 cup coconut palm sugar, one can pumpkin, 1tb pumpkin pie spice, 1tb corn starch and pinch of salt.
Posted by OtterJ (Member # 30701) on :
I like stevia on yogurt and on the weekends, I use it on dutch babies, also known as German pancakes. The lemon on it help disguise any after taste.