Like with other sugar alternatives, it is the extraction and processing methods that change the properties of the whole leaf into something quite different. However, highly refined extracts perpetuate the desire for sweet-tasting foods and drinks and therefore over-consumption is not recommended. As the long-term effects of sweeteners are still unknown, there is a clear need for further experimentation with respect to the metabolic processes involved.
Jo Lewin is a registered nutritionist RNutr with the Association for Nutrition with a specialism in public health. Have you tried stevia?
Do you find it a useful alternative to sugar? Subscriber club Reader offers More Good Food. Sign in. Back to Recipes Pumpkin recipes Butternut squash See more. Less granulated stevia means less dry ingredients to sop up the liquid ingredients like melted butter, eggs, and vanilla extract, which could leave you with dough that is runny…. What to do, what to do?
You can never go wrong if you get creative! There are many fun ingredients that you can add to the mix that can compensate. Chopped oats, almond flower, and even powdered milk can effectively restore the texture of the dough while adding yummy taste and improving the "mouth-feel" of the cookies' end result.
You can also experiment with adding some delicious spices, which could also pick up the slack. Cinnamon, nutmeg, and cloves will bring a ton of personality to your cookies! If you're wondering why we would reassure you that unexpectedly thick batter is no cause for alarm when it comes to baking cakes, keep reading… Yes, in the previous section we cautioned you about maintaining a cookie dough consistency identical to what the dough would feel like in your hands if you had used real sugar.
But bear with us. We aren't contradicting ourselves. There are exceptions to every rule, and cakes are one of them. Let's take a deep dive into why that is and investigate what your cake batter should look like before you slide that pan into the oven.
When it comes to cakes, the conversion rate can get a little tricky, because unlike cookie dough, cake batter rises a heck of a lot more in the oven. For each cup of sugar that your cake recipe calls for, use only a mere 1 teaspoon of stevia as a substitute.
If your jaw just dropped, we'll give you a moment to pick it up off the floor. Without conducting a full-on chemistry tutorial to help you comprehend this, we'll just say that unlike with cookies, you can add in liquid ingredients to make up for the lost volume of having used stevia instead of sugar.
Trust us, this is what we do. As we mentioned, you're going to use 1 teaspoon of stevia for every cup of sugar that the recipe calls for. The best options for this are applesauce, fruit puree, egg whites or whole eggs, or unsweetened yogurt. Our favorite is applesauce because the watery element of the sauce evaporates while the batter bakes in the oven.
If you would like a chewy cake, however, we recommend that you go for unsweetened yogurt. Fruit puree will provide a lighter, fluffier texture, but be advised that fruit puree will pack in a lot of natural sugar. Words: Jane Wrigglesworth. I like to use mesquite in my recipes as a bulking agent. This is the ground pods of a plant that grows in the tropical parts of America, South America, Africa and southern Asia. It has a malt-like flavour that goes especially well with chocolate, but I use it in most of my biscuit and cake recipes.
Any baking that uses stevia in place of sugar should be eaten within a couple of days possibly three — sugar is a natural preservative, helping baking to last longer. I also use stevia in place of sugar in preserves that contain vinegar chutneys and pickles. You simply cannot tell there is no sugar in it. Unable to locate Global Block. Sugar to Stevia Conversions One packet of stevia is equivalent to about two teaspoons of sugar.
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