First, I want to clarify that I am in no way affiliated with Kal Stevia. I have never received samples or any compensation from this compnay. This is simply the stevia that I like best. I have used other brands and absolutely hated the results. I know other people prefer other brands and that's fine, but I can not guarantee that any of my recipes that use stevia will turn out if you don't use this brand.
Here is a link to information on the history or stevia in case any one is interested: STEVIA.
Stevia is free of calories and carbohydrates, so it's great for dieters, people with diabetes and candida issues and for those who simply want to avoid sugar.
It sounds too good to be true? Well, the downside is the taste. It is downright sickly sweet. It reminds me of saccharin. It is very tricky to find not only the right product, but the right ratio of stevia to replace sugar in your favorite recipes.
Through trial and error I have found what works for me and what doesn't.
Stevia works best when it is combined with strong flavors and textures and with foods that already have some natural sweetness. The general rule of thumb I've found is that a very scant 1/2 t of stevia = around 1 c of sugar. There is a small scoop in the bottle, which is probably a around 1/16th of a teaspoon. When I want to add more sweetness, I use QUARTER of a scoop at a time which is 1/32 of a TEASPOON! The conversions generally given with stevia is 1 teapsoon = 1 cup sugar. If you use this amount, you will experience a horrible aftertaste!
When you bake with stevia, it is important to add around 1/4 c more liquid to your recipe per cup of sugar replaced. Also, allowing your baked goods to cool completely is beneficial so the stevia can mellow out.
Here are some links to my favorite baked goods. I like to keep them really healthy and then dress them up or down with toppings to make them either a mini meal or dessert. Both my carrot/raisin bread and banana cake can be used in sweet desserts by adding a frosting made with sugar, but you can top them with peanut butter for a quick and healthy breakfast. It's a great deal for families because one bread feeds all! Topped with my Chocolate Peanut Butter frosting, it become a decadent dessert.
Here are some of my recipes: Just a note, when I say a pinch of stevia, I mean half of a scoop which is around 1/16th of a teaspoon. You can add more to suit your taste, but do it in very small increments.
- Sugar Free-Gluten Free Carrot Raisin Bread
- Sugar Free -Gluten Free Banana Cake (with a bonus chocolate peanut butter frosting that contains BEANS!)
- Oatmeal Apple Breakfast Cookies
- Microwave Apple Breakfast Cake
- 5 Spice Pear Ginger Muffins (wheat free)
- 5 Spicy Pear Ginger Crumble (wheat free)
- Carrot-Ginger-Pear-Lentil Breakfast Bread (gluten free)
- Carrot Cake Breakfast Cookies
- Super Healthy Pancakes
- Simple Apple Salad
- Zucchini Muffins
- Pineapple Chia Pudding
Pina Colada Tart
Raw Chocolate Strawberry Pie
Stevia is AWESOME in smoothies and drinks.
- 1/2 t stevia mixed with unsweetened Kool Aid is an alternative to sugar filled crap. Now it's only colored and flavored crap! ( but my kids loved it when they were little and so did their friends )
- Mango Lassi
- Oatmeal Shake
- 1/2 t stevia + 1/2 c lemon or lime juice +7 c water = lemonade
- 1/2 t stevia + 7 c strong tea (herbal, green, black ) = iced tea
Sugar Free Ketchup
- 1 c tomato sauce
- ½ t Tony’s Cajun Spice
- 1 T onion powder
- 1 T Dijon mustard
- 1/8 t ground cloves
- 1/8 t Kal stevia powder
- 1 T balsamic vinegar
Stir everything together, allow mixture to sit for a couple hours before eating
Making your own condiments is great for your pocketbook and waistline! I made a double batch of this and turned half of it into BBQ sauce by adding chipotle powder, more mustard.
Almost Fat Free Balsamic Vinaigrette
- 1 c chickpea cooking liquid
- 1 T garlic powder
- 1/3 c balsamic vinegar
- 1/4 t marjoram
- pinch stevia ( 1/16 t )
- 1 t salt
- 1 T golden flax meal
Ginger Wasabi Dressing
Lowfat Sesame Ginger Dressing
I think I covered most of the questions I got about stevia, but I wanted to address this one:
What causes the difference in flavor/aftertaste in the different brands of stevia on the market? Also, do you recommend growing your own stevia? How would you use it? (in terms of amount, for instance is one teaspoon of the white powder the same as one teaspoon of the green homegrown powder?) thanks!!!
- I have no idea what causes the different flavors/aftertastes.. but I KNOW they can be awful!
- I definitely want to grow my own stevia. I am not sure about the use, but I would dry the leaves and probably use them in tea or puree them with my liquid ingredients in baking. I'll bet you could make a stevia infused vinegar for savory dishes!
- I have used the green powder and don't like it. It's sooo sickly sweet. I would use the same proportions as the KAL if you used it.
Finally, here is where I buy my stevia. It is around 17 bucks for 3.5 oz. This will last a long time!
I hope that this post answered was informative! Keep the questions coming and I can add to this post if needed.