and color when they are baked/cooked but stevia will not Therefore if stevia is used in a dish and some of these

qualities are needed in the dish other ingredients will have to provide them (eg baking powder for rising fruit

purees for moisture extracts/flavoring for flavor etc)

Stevia is sometimes blended with a filler to reduce its concentrated sweetness Different extractions of stevia vary

as to their sweetness but roughly teaspoons of blended stevia (that is blended with a filler such as eryhritol a

natural crystal granulated filler from fruits and grains) or / teaspoon of white stevia powder (pure steviosides

not blended with a filler) is equal to / cup of sugar The one down side to stevia is that it has a slightly bitter

edge to it so it is not well suited to all dishes

For beverages and nondessert dishes (or dishes which do not need to rely on a sweetener to be very sweet) it

can be put to good use since only using a little will only cause a little bitterness;

It can also work in desserts where a bitter edge/flavor will not adversely effect the dessert;

It can also be used in small proportions in other desserts where the goal is to reduce the amount of other

sweeteners; for example for a dessert that called for sweeteners in the total amount of cup you may try using /

of the regular sweeteners and then use stevia for the replacement amount (see above for quantities);

It can work well with fruits where the fruits are providing a significant amount of the sweetness and the stevia is

just to enhance it slightly

Overall I have found stevia best matched with acidic fruits and bitter foods like chocolate or coffee (or coffee

substitute) where the bitter edge of the stevia can work with the other flavors

Equivalence summary: / cup of sugar teaspoons of blended stevia / teaspoon of white stevia powder

Sucanat (Sucanat sugar)

Sucanat (Sugar Cane Natural) is a replacement for white sugar It is made from evaporated cane juice and

molasses and has a brown color It has a variety of vitamins and minerals not contained in white sugar It comes

in two forms: granulated and as a syrup (sugar cane syrup) Not to be confused with "Sugar In The Raw" or

Turbinado Sugar" which are basically just white sugars It equivalent to granulated sugar or brown sugar and can

be used in the exact same proportions (:)

Sweet Brown Rice Flour

Sweet brown rice flour can be made by grinding sweet brown rice or purchased as a flour When sweet brown rice

flour is added to a baked goods it makes the baked good (such as brownies) denser and more gooey I don't like it

in cakes because it makes them too dense but for brownies I have found that using around sweet brown rice

flour and of other flours/powders/dry ingredients adds a good amount of denseness and gooeyness For

example if the recipe calls for cups of flour (maybe a combination of brown rice flour sorghum flour and

amaranth flour) and you want to make the baked good more gooey and dense you could try and use / cup of

sweet brown rice flour and / cups of the other flours This can work particularly well in brownies since gooey

can be very desirable and nongluten brownies can be a little crumbly

Per serving: Calories; g Fat ( calories from fat); g Protein; g Carbohydrate; mg Cholesterol; mg Sodium

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Desserts of Vitality

Desserts Of Vitality