I am going to have to try it out as I have a glucose intolerance and right now I use splenda. Went searching and found a few recipes and link to a conversion chart that may interest you.
Strawberry Banana Muffins
Yields 12 muffins
Serve hot from the oven and be ready for compliments!
- 1 -1/4cups whole wheat pastry flour
- 3/8 teaspoon Stevia Extract Powder
- 2 1/2 teaspoons baking powder
- 1/2 teaspoon cinnamon
- 1 egg
- 1/2 CUP Water
- 1/4 cup vegetable oil
- 2/3 cup mashed banana (1 large banana)
- 3/4 cup chopped fresh strawberries
Oil the muffin cups. In a mixing bowl stir together flour, stevia, baking powder, and cinnamon. Make a depress ion to receive the liquid ingredients. Using a separate bowl, mix together egg, water, and oil. Add to the flour mixture and stir. Add banana and strawberries -and stir just until combined.
Spoon batter into the muffin cups. Bake in a preheated oven at 400 degrees for 20 minutes or until golden.
Yields 16 brownies
Fudge type moist carob cookie bars.
- 1 cup unsweetened carob chips
- 1/2 cup butter
- 1/2 cup plus I tablespoon whole wheat pastry flour
- 1 teaspoon Stevia Extract Powder OR 3 teaspoons Green
- Stevia Powder
- 1/4 teaspoon cinnamon
- shake each of nutmeg and allspice
- 1 teaspoon baking soda
- 2 eggs lightly beaten
- 2 teaspoons vanilla extract
- 1/2 teaspoon black walnut flavoring
- 4 tablespoons plain low tat yogurt OR 3 tablespoons soymilk
- 1/2 cup roiled oats, lightly chopped in a blender.
- 1/2 cup chopped walnuts
Oil a 9 inch square baking pan. Place chips and butter in a double boiler pan over boiling water. Turn heat to, medium low. Stir occasionally and heat to melt most of the chips.
While chips are melting, mix flour, stevia, spices, and baking soda in a medium bowl. In a second bowl, combine eggs, extracts, and yogurt. Add chopped oats and set aside 15 minutes.
Remove carob mixture from beat. Quickly stir in dry ingredients and egg mixture. Turn into the prepared pan. Sprinkle walnuts over the surface and press in lightly with a spatula.
Bake in a 325 degree preheated oven for, 16 to 19 minutes. Brownies should pull away from the sides of the pan. Do not overcook. Cool on a wire rack. Cut into squares.
Variation: For a drier bar, add an additional 2 tablespoons flour.
Peanut Butter Cookies
Yields about 55 cookies
This cookie is perfect for freezing.
- 6 tablespoons vegetable oil
- 1/2 cup natural peanut butter at room temperature
- 2 eggs
- 1 1/2 teaspoon vanilla extract
- 2 teaspoons butterscotch flavoring
- 1/2 cup water
- 2 cups plus 2 tablespoons whole wheat flour
- 2 teaspoons Stevia Extract Powder
- 1/2 teaspoon baking powder
- 1 3/4 cups unsulphured, flaked coconut
In a medium mixing bowl beat together oil, peanut butter, eggs, vanilla extract, and butterscotch flavoring until mixed. Stir in water.
Sift or stir together flour. stevia,, and baking powder. Beat half of the dry ingredients into the peanut butter mixture. Stir in the remaining dry ingredients using a mixing spoon.
Briefly chop coconut in a blender or food processor. Stir into the cookie dough; mixture will be stiff. Drop by the rounded teaspoons onto un-greased cookie sheets. Flatten with a fork.
Bake in a preheated oven at 350 degrees for 9 or 10 minutes. Leave cookies on baking sheet 2 minutes to cool. Remove to racks to finish cooling. Store in in airtight container.
Yields 2 cups
The real thing. Great taste, but it does have real calories!
- 1 cup liquid whipping cream
- 1/4 teaspoon Stevia Extract Powder
- 1 teaspoon vanilla extract
Whip together all the ingredients in a small deep mixing bowl until soft peaks form. Do not over-beat or it will become a bowl of lumps (sweet butter, actually). Serve immediately or refrigerate. Variation: Many spices and flavorings can be used. For example, try a dash of cinnamon with pumpkin pie or a few drops of almond flavoring to serve over peach cobbler.