Tried the Banana Bread Recipe | Stevia Sweet Recipes: Sugar-Free-Naturally

Wonderful! | Stevia Sweet Recipes: Sugar-Free-Naturally | Jeffrey Goettemoeller

books:


	• Stevia Sweet Recipes: Sugar-Free-Naturally Jeffrey Goettemoeller Vital Health Publishing, 1999 - 200 pages average customer review:based on 17 reviews view larger image
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highly recommended

Best Stevia Recipe Book I've seen

Of the 3 Stevia cookbooks I own, this is my favorite. I would think that most people who want to use stevia, are looking for healthy too, and lower carb, not just how to replace sugar with stevia. He uses whole grains in his recipies, which are much lower on the glycemic index than their refined counter parts, making them good for diabetics and some less restrictive low carb diets. I was looking for a recipe for zucchini bread and none of the books had one, so I took his Oatmeal Banana Bread recipe and replaced the fruit with zucchini and it came out fantastic! I could do that because the basic recipe is sound. He gives a lot of info on stevia including the fact that you have to adjust it to your taste. He covers pretty much all the bases in this book, except as one person pointed out, the use of liquid stevia, other than to say that he prefers to use the powders to the liquid.

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Tried the Banana Bread Recipe

I've only tried one recipe so far but was amazed at the results. For this recipe I tried NuNaturals' NuStevia that really does have a less bitter taste than other forms of stevia I've tried. In the finished product I could not tell that the bread was made without sugar. I'm very excited about using this book for other recipes.

Wonderful!

This book is absolutely wonderful. I've tried 4 or 5 of the recipes, and all but one have turned out really well. The best thing about this book is that the recipes use whole-wheat and other healthy products (as opposed to other books I've seen that use the stripped all-purpose flour and other less-healthy alternatives). The book contains a good mix of recipe types--breakfasts, salads, dinners, and (the main reason I bought the book!) desserts.

If you are planning on using Stevia often, I highly recommend this book!

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Observation of the author or HONEST NUTRITION

This author has a serious arithmetic deficiency resulting in sweet, SWEET, recipes. An oatmeal recipe uses 1/2 tsp of stevia extract, which at 200 times sweetness as claimed on the back cover, would be the equivalent of 100 tsp sugar. WOW! No, the 200 times is by weight, and stevia is a very light powder, but still that would be perhaps 20 times too much. The amount used for oatmeal is as much as I have used to sweeten a 3-quart pot of rhubarb. I use only sprinkles of stevia, not teaspoons.
Stevia leaf is listed as 10 to 15 times as sweeet as sugar, and extract at 150 to 300. Recipes call for three times as much leaf as extract. A tsp of extract is claimed equivalent to 1 cup of sugar, which figures out to be 48 times as sweet. Again, the difference would be partly explained by the lightness of stevia extract, with powdered leaf being somewhat heavier.
Many people use a liquid extract, not mentioned in this book, so they would need to make a guess at the equivalent amount to use.
Also not mentioned is that the most common source of stevia is the expensive packets in the grocery stores, which have a large amount of filler with a little stevia.
Not mentioned is the herbal flavor of the leaf, with a little still in the extract. This can be a problem, or an attractive new flavor. Unless covered by other strong flavors, stevia gives a different flavor.
With less stevia than called for, these recipes might be very good for people like me who are not super-sweetness addicts.

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reviews: 1, page 2, 3, 4

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