Stevia Recipes

Stevia Recipes

Spiced Cookies

1 ½ cups of mixed gluten free flour
1 ½ tsp of Stevia powder
¼ tsp salt
¾ tsp ground ginger
¾ tsp cinnamon
1/8 tsp ground cloves
1 tsp aluminium free baking powder
¼ cup softened butter
3 tbsp cold-pressed vegetable oil

Stir dry ingredients together. In a separate bowl beat remaining ingredients. Add the flour mixture and stir enough just to combine. Roll out dough to about ½ cm thickness on a floured surface. Cut and place on lightly oiled baking sheets. Bake at 375F (190C) for 7 – 10 minutes. Watch carefully. Cookies should be lightly browned on the bottom. Cool on rack.

2 cups cold purified water
½ cup of almonds that have been soaked overnight
1/8 to ¼ tsp stevia powder
¼ tsp natural vanilla extract
Optional: cinnamon to taste

Drain the almonds and rinse (skins can be removed or not). Add ½ a cup of purified water and process for about 1 minute. Add remaining water, stevia, vanilla and cinnamon. Blend well to smooth milk. If desired, the milk can be strained through a fine sieve to remove any pulp that has not blended completely (the amount of pulp remaining will depend on the power of your blender). Store in the fridge and shake well before use as separation may occur. Best to use within 1-2 days.

2 cups rolled oats
¾ cup coarse cornmeal
½ tsp salt
¼ cup cornstarch or arrowroot powder
2/3 cup water
1/8 tsp stevia powder
1/3 cup vegetable oil

Stir together oats, cornmeal, salt, and cornstarch. Set aside. In a separate bowl combine water, stevia, and oil. Stir in dry ingredients. Cover and allow to set for 30 minutes. Form walnut-sized balls and flatten to 6.5 cm diameter crackers. Place on lightly oiled baking trays. Bake in a preheated oven at 400F (200C) for 12-13 minutes or until golden brown (watch carefully).
**Crackers can be pressed thinner and cooked for a shorter time for a crispier cracker.
Serve with toppings like guacamole, hummus, dairy-free pesto, nut butters and pate etc.

1 tbsp butter or cold pressed vegetable oil
¼ cup sliced fresh mushrooms
2/3 cup sliced red capsicums
2/3 cup chopped onions
1 tbsp finely chopped fresh parsley
½ cup yoghurt or 1/3 cup dairy free milk (almond, rice, quinoa, soy etc)
2 eggs
1 can of whole kernel corn with liquid (or 2 cups fresh corn plus ½ cup water)
½ tsp dry basil
¼ tsp stevia powder

Topping
Option 1:
2 tbsp toasted wheat germ or ½ cup whole wheat bread crumbs
1 ½ to 2 tbsp parmesan cheese

Option 2:
½ cup nuts and/or seeds of your choice (e.g. whole or chopped cashews, almonds, hazelnuts, brazil nuts, sunflowers seeds, pumpkin seeds)
2-3 tbsp of tamari
Very lightly toast nuts and seeds in a non-stick frying pan without oil or butter. Once they start to brown lightly drizzly tamari over nuts and seeds and toss vigorously until well coated and liquid has evaporated. Put aside to cool.

Place butter in a small skillet. Lightly cook mushrooms, pepper, and onion until lightly softened. Set aside. Stir together parsley, yoghurt, flour, eggs, corn, basil and stevia. Add cooked vegetables and mix. Turn into an oiled baking dish. Option 1: Sprinkle with wheat germ and cheese. Bake at 350F (180C) for 35-40 minutes or until set. For option 2: Garnish with tamari nuts and seeds before serving (they do not need to be baked). Parsley and red pepper can also be used to garnish when serving.

1 tbsp carob powder
1 tbsp cocoa powder
1 tsp stevia powder
6 tbsp cornstarch or arrowroot powder
2 cups of dairy free milk (rice, almond, oat, quinoa, soy)
1 cup of water
2 tsp natural vanilla extract
Optional – 1 tbsp nut butter (cashew, almond or peanut)

Combine the carob and cocoa powder, stevia, and cornstarch in a double boiler pan. Gradually stir in milk and water. Place over boiling water and stir as mixture thickens. Reduce the heat to low and continue cooking for another minute. Remove from heat and stir in vanilla (and nut butter).
It can be served warm or chilled. Try garnishing with fresh fruit or a sprinkle of nuts.

Above recipes adapted from the book Stevia Sweet Recipes by Jeffrey Goettemoeller

Coconut Macaroon Recipe with Stevia

3 large egg whites or 4 small egg whites
1 teaspoon natural vanilla extract
3/4 teaspoon stevia powder
1½ cups dried, unsweetened, fine shredded coconut (the finer the better)
A pinch of sea salt
Optional – 1tsp teaspoon cinnamon or 1tbsp unsweetened cocoa

Preheat oven to 325F (180C)
Whip egg whites and vanilla until glossy peaks form.
In another bowl, stir together the coconut, stevia powder (cinnamon or cocoa) and sea salt.
Gently fold the dry ingredients into the wet, just until well combined.
Let mixture sit for about 5 minutes.
Make drop cookies using about 2 tsp of mixture. Place them on a sheet of unbleached baking paper on a cookie tray. Bake for 10-15 minutes, or until the cookies are lightly browned.
Remove from oven and leave to cool to room temperature – if you can resist.

Same as the coconut macaroon recipe above, but with added almond flour

3 egg whites or 4 small egg whites
1 teaspoon natural vanilla extract
1 cup dried, unsweetened fine shredded coconut (the finer the better)
½ cup almond flour
A pinch of sea salt
3/4 teaspoon stevia powder
Optional – 1tsp teaspoon cinnamon

Preheat oven to 325F (180C)
Whip egg whites and vanilla until glossy peaks form. In another bowl stir together the coconut, almond flour, stevia and sea salt. Gently fold the dry ingredients into the wet, just until well combined.
Let mixture sit for about 5 minutes.
Make drop cookies using about 2 tsp of mixture. Place them on a sheet of unbleached baking paper on a cookie tray. Bake for 10-15 minutes, or until the cookies are lightly browned.
Remove from oven and leave to cool to room temperature – if you can resist.

Sugar to Stevia Conversions

Related Links

• Buy Stevia Powder