Baking with Stevia: A Little Goes a Long Way
Many people are looking to cut back on sugar these days; some do it for dietary reasons; some to cut the calories; others may be diabetic.
As a restaurant owner, you can appeal to these customers by cooking with Stevia, the all-natural, zero-calorie sweetener that is considerably sweeter than sugar (about 200 times sweeter). Stevia, which Sugar Foods has in its green packet, offers the additional benefits of having no carbohydrates and a zero glycemic index.
Harvested from the Stevia Plant and used for centuries as a sweetener in South America, it is classified as an artificial sweetener because it is so highly refined. Known for its use in beverages, Stevia is sold in both individualized packets and 25 lb. bags for bakers and those catering to large groups.
One packet of Stevia is equivalent to two teaspoons of sugar, so when cooking with Stevia be sure to make the proper adjustment. You can thereby alter almost any of your baking recipes by using Stevia instead of sugar. Check here for more info – http://healthyeating.sfgate.com/replace-stevia-sugar-baking-cakes-3385.html
One of our favorite recipes is a Zucchini Bread. Some people like to flavor their bread with chocolate or berries. If you have a recipe that uses Stevia that you want to share, pass it on to us https://twitter.com/SugarFoods123
Each loaf of this recipe serves approximately eight people.
- 1 ¼ cups enriched flour (or flour of your choice)
- ¼ teaspoon seasalt
- ½ teaspoon baking soda
- 2 large eggs
- 2 tablespoons coconut oil
- ¼ cup honey
- ¼ teaspoon Stevia
- ¾ cup grated Zucchini
To prepare and bake:
- Combine flour, salt and baking soda in food processor
- On pulse, add eggs, coconut oil and honey, Stevia, then zucchini
- Transfer batter to a greased 6.5 x 4 inch loaf pan dusted with flour
- Bake at 350° for 35-40 minutes
- Cool for 2 hours
Makes 1 loaf