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| I have been looking for a discussion re: using stevia in recipes (instead of honey, etc.) This was really helpful--thanks!
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TXCOURTJESTER
8/16/07 7:52 P
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| I've found if you use two different brands of stevia the end result is sweeter. IE 1 packer of 1 brand + 1 packets of a different brand is sweeter than 2 packets of same brand. I got the tip from Adkins about combining artificial sweeteners (like splenda and sweet n low) but it works with stevia too.
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| i agree that not all stevia powders have the same taste. some brands even have a slight bitter after taste. just discovered Trader Joe's stevia pckets which taste great and i keep them with me at work. one packet in 20 ounces of water with a tablespoon of lemon juice makes great lemonade.
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Great tips, thanks .. I still haven't cooked my quinoa, perhaps will do tonight. I keep forgetting about it.
re: stevia .. i did buy the drops but haven't used them. i would assume they would be easier to use in liquids and such. i have used the powder for baking and it's worked well on the two or three recipes.
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I like cooked quinoa with a little pure maple syrup, a little stevia to taste, and a few chopped walnuts.
I usually use stevia in conjunction with other sweeteners. Used alone, it just doesn't satisfy my over-active sweet tooth. Better to cut the sugar use in half, than not cut it at all, eh?
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I love quinoa!
You do have to rinse it well because it can be bitter if not. But I will cook it with some chicken stock (I make my own). Sometimes I throw in some vegetables, whatever is handy like zucchini, yellow squash and mushrooms and cook it with the quinoa in the stock. It is wonderful.
For a cooler salad type dish, I will cook it in plain water, then toss it with some fresh, raw vegetables, chopped Tomatoes and maybe some mozzarella chunks. I use a mixture of olive oil and apple cider vinegar and a little basin or rosemary.
Sometimes I throw in some poached chicken.
It is very versatile and wonderful. I introduced my brother to it and he uses it instead of rice.
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NATUREPHOTO
7/8/07 9:24 P
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I've been using stevia for a while now although I do not do a lot of baking. I recommend
1. Start first with drinks and go slow with how much you use until you get used to it. It dissolves well in liquids, so you are less likely to get a chunk and a bitter taste. All my drinks are now stevia.
2. When using in other recipes, if any part of the recipe is liquid, dissolve it in the liquid and add the liquid slowly to the rest while mixing to make sure it gets well dispersed.
3. Start with tart flavors like lemon and citrus. It tends to enhance those flavors and so they will probably be easiest to get used to.
4. When adding to foods that are semi-liquid like yogurt or silken tofu or cottage cheese, I prefer to get it going in the food processor and then gentlely tap the spoon with the stevia in the food tube to add very small amounts (a few grains) at a time so it gets well mixed. I'm not yet completely converted in all my frozen yogurt and tofu recipes. I'm still using part splenda in some of them.
Also, all brands are not created equal. When we started, I found an internet site with several brands in small quantities and we tried about 4 and selected the Now Foods brand. That was the one we liked the best. But other people have preferred other brands.
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Hi,
Quinoa makes a great breakfast bowl, add cinnamon and skim milk to it.
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I'll share any good quinoa recipes that I find.
The cinnamon, stevia, and tortilla chips sounds good!
Thank you both for the tips.
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I have just started using Stevia and bought both the powder and liquid. I recently used the powder in banana bread, and sprinkled on low fat tortilla shells with margerine and cinnamon (broiled to crisp - Yum). And yes, you use much, much less - make sure you read the label and do your conversions carefully - 2 tbsp = 1 cup sugar. There is also flavored Stevia but I haven't advanced to that level. I don't use a lot of sugar unless I'm baking.
Oh, and i bought the quinoa but haven't cooked it yet - did read that it required several rinsings to get rid of the bubbles? lol Let me know if you hear of an interesting recipe.
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MAMABEARSHANNON
7/1/07 11:52 P
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I would suggest taking small steps with the Stevia first. I haven't used it yet, but I've heard that people tend to OVER use it because they don't realize that you actually need to use LESS of it than you would sugar or a regular sugar substitute. Start out small, like adding it to coffee or something like that until you slowly get used to the taste, then start out with small batches of cookies or whatever until you know that you'll like it.
Check out this website for more information on Stevia:
http://en.wikipedia.org/wiki/Stevia
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Hello,
I just ordered some powdered stevia. Any suggestions on baking with it? From what I've read it might be difficult getting used to the taste.
I want to try regular brownie, cake, or cookie recipes and use stevia, whole wheat flour, and/or quinoa flour. Also I've read that flax seed and water can be used instead of fat in most recipes.
I have a big sweet tooth (actually many big, sweet teeth).
Thanks for any advice.
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