Stevia for Baking
Feb 5, 2013
Hello from another Moab local!
A friend of mine here in town recommended your blog to me since I on a strick gluten free, sugar free, vegetarian diet due to health reasons, and you have a lot of good recipies for that kind of thing. Thanks for sharing them! As part of my diet I’ve also cut out more natural forms of sugar, like honey, syrups, and really sweet fruits like bananas (so sad). I have a friend’s birthday coming up and I want to bake her some cookies that I can eat too. I was wondering if you have ever tried to use Stevia as a sugar replacement in your baking? I’ve heard mixed reviews and was wondering if you’ve ever had any luck with it.
Thanks for any advice you might have! Hope you’re enjoy the sunshine! (finally!)
So glad we’re out of the arctic freeze….now to the mud pits
I have tried stevia, but honestly I really dislike the flavor of it. I find it has a very particular taste that reminds me of the funny flavor of artificial sweeteners. You might consider using apple sauce as a sweetener (if you can eat that). And of course raisins, but I’m guessing those might be out too. Almonds are also pretty sweet in their own way–I’m wondering if you could try some modification of my Almond Star cookie recipe, which I really really like.
Have you ever tried mochi? They used to sell it in the cold section at the Moonflower Market (and they may still, I haven’t looked for it recently), and it is made of brown rice only. When you bake it, it puffs up and is very sweet. You could fill the little puffs with something, or just eat them plain–the ones for your friend could have something inside and you could just eat them without.