Re: Recipes using stevia, anyone?

[Guest guest]

I use Heavenly Herbs Stevia powder. The rule of thumb for this product

is 1/16 teaspoon stevia = 2 teaspoons sugar (1/4 tsp stevia = 8 tsp

sugar) etc. I found if I use too much, things just taste bitter.

Irene

[ ] Recipes using stevia, anyone?

Does anyone have any good baking recipes using stevia? Or the " rule

of thumb " for adapting it to other recipes? (This would be very

helpful since my food sensitivites or many at this time.)

Thanks, b

[Guest guest]

I use Jaja Stevioside because it has no fillers... you use very little. I

like it. It comes in a pretty red and white box. Here's the site:

http://www.emperorsherbologist.com/steviawhat.shtml

~Robin

[Guest guest]

Dear Barb,

On buying stevia, I thought the packaged products were expensive so I

buy it powdered (ground up from the plant)from the bulk jars in my

health store. I put a little less than 1/4 teaspoon in my two cup

almond/egg drink. Some products may be more concentrated than others.

Robin Reese's recipe for Almond Bread calls for 1 teaspoon of

Stevia. The recipe is in the Recipes Section in our files on the

left side-bar. There may be other recipes there that also use

Stevia - I haven't checked them out lately.

The best to you Barb.

Bee

[Guest guest]

Hi Bee and Everyone, About that Stevia measurement in the almond bread: That

was one tsp. of the liquid Stevia. Maybe the powdered is the same amount? I

just guessed anyway -- I think you just have to adjust the amount depending

on the type of stevia you use and how sweet you want it. One nice thing

though, the Stevia cooks up pretty nice and so it's not bitter as it can be

in some other things...

~Robin