Re: Stevia

[Guest guest]

Hi Ness, well, I can explain a bit, unscientifically, as to how to use

Stevia in baking – because I have experimented extensively! Anything that

doesn’t rise, like fruit crisps, shortbread or what have-you, you can add

the Stevia to taste…but be very careful, I did in a batch of shortbread by

using too much – nasty! For real baking, cakes, muffins etc., you do need a

little natural sugars of some kind to connect with the fats for it to turn

out right. What I do is use a little Maple Syrup, say 1/4c per 4 c. flour,

and then top it up to taste with Stevia. This gives the effect with still

very low sugar content. I add it to the flour rather than the liquid, as the

eggs tend to make it clump. And that’s about all I can tell you! I’m sure

you could also google stevia recipes and get quite a bit of info. TC, Aylwin

xox

[Guest guest]

>

> Hi Ness, well, I can explain a bit, unscientifically, as to how to

use

> Stevia in baking – because I have experimented extensively!

Anything that

> doesn't rise, like fruit crisps, shortbread or what have-you, you

can add

> the Stevia to taste…but be very careful, I did in a batch of

shortbread by

> using too much – nasty! For real baking, cakes, muffins etc., you

do need a

> little natural sugars of some kind to connect with the fats for it

to turn

> out right. What I do is use a little Maple Syrup, say 1/4c per 4 c.

flour,

> and then top it up to taste with Stevia. This gives the effect with

still

> very low sugar content. I add it to the flour rather than the

liquid, as the

> eggs tend to make it clump. And that's about all I can tell you!

I'm sure

> you could also google stevia recipes and get quite a bit of info.

TC, Aylwin

> xox

>

Thanks Aylwin,

I really had no idea where to start. Not that I do alot of baking,

but it's nice to know how to go about it when I do.

I knew you'd be able to help.

take care, ness.

[Guest guest]

>

> Hi Ness, well, I can explain a bit, unscientifically, as to how to

use

> Stevia in baking – because I have experimented extensively!

Anything that

> doesn't rise, like fruit crisps, shortbread or what have-you, you

can add

> the Stevia to taste…but be very careful, I did in a batch of

shortbread by

> using too much – nasty! For real baking, cakes, muffins etc., you

do need a

> little natural sugars of some kind to connect with the fats for it

to turn

> out right. What I do is use a little Maple Syrup, say 1/4c per 4 c.

flour,

> and then top it up to taste with Stevia. This gives the effect with

still

> very low sugar content. I add it to the flour rather than the

liquid, as the

> eggs tend to make it clump. And that's about all I can tell you!

I'm sure

> you could also google stevia recipes and get quite a bit of info.

TC, Aylwin

> xox

>

Thanks Aylwin,

I really had no idea where to start. Not that I do alot of baking,

but it's nice to know how to go about it when I do.

I knew you would be able to help.

take care, ness