This revised edition of Baking with Stevia I and II (now called Stevia; Naturally Sweet Recipes for Desserts, Drinks, and More) not only uses a white powdered extract as a primary sweetener, but also introduces the cook to a number of other stevia products, including clear liquid extract, stevia extract with filler, dried green herb, and a dark liquid concentrate. (See pages 10-12 for descriptions.) Stevia is extremely useful and healthful in all of its forms.
The leaves of the South American shrub Stevia rebaudiana contain several molecular compounds that are extremely sweet tasting. The white powdered and clear liquid stevia extracts are purified concentrates of these sweet-tasting molecules known as glycosides. A number of glycosides have been isolated from the plant, including stevioside and rebaudioside. These extracts are approximately 200 to 300 times sweeter than sugar. The dried whole green herb, though less sweet than the extract (about 10 to 30 times sweeter than sugar), retains all the medicinal attributes of the herb and contributes a pleasant sweetness to many foods. Herbal concentrates combine the medicinal properties of the whole herb (intensified) with a higher sweetening capability than the dried herb. The taste of stevia is not identical to sugar, but has a flavor more like nectar or licorice.
In addition to the sweet glycoside molecules found in stevia (primarily stevioside), there is also a bitter component. There is a direct correlation between bitterness and leaf quality. Environmental factors including soil, water, sunlight, air quality, farming practices, processing, and storage can all influence the percent of sweet glycosides and other qualities found in the leaf. The bitter taste is particularly evident in the powdered extracts. However, when appropriately diluted for consumption in a beverage or in baked goods, the bitter flavor disappears. Some companies are researching ways to eliminate this bitter element.
The amount of stevioside in an extract varies depending on the source, though it is generally between 85% and 95%. Sweetening potencies vary among different brands and even within the same brand. In this book I used an extract from Wisdom Herbs which seems to be of a potency in the middle range, about 90%. Approximately ⅓ to ½ teaspoon of powdered extract has the sweetening capability of one cup of sugar, while about ½ teaspoon of clear liquid extract equals one cup of sugar. A clear liquid or white powdered extract may be used interchangeably in the following recipes.
Many people prefer using a clear liquid extract because they can carry a bottle around in their purses or briefcases, and it dissolves easily in liquids. A liquid form can be made from the powder. (See pages 11–12.)
Some powdered extracts on the market are mixed with a filler such as maltodextrin or FOS (see glossary, page 191, for definitions). For the most part, I only use pure extracts without filler. I do use an extract with an FOS filler to shake on oatmeal or into a blender drink. I have experimented with it in my recipes and found that stevia with FOS filler doesn’t make a qualitative difference in the product and is expensive to use in baking. It may help cookies, muffins, cakes, puddings, etc., but I have not been able to ascertain the difference. I have never used an extract with maltodextrin filler so I can’t tell how it affects cooking and baking. If you use stevia extract with filler, follow the same recipes but use the equivalency listed on page 177. If things are coming out dry or the batter is too thick, then reduce the flour by 1 or 2 tablespoons or add a small amount more liquid.
The whole leaf, dried and powdered, may also be added to many recipes, such as breads and muffins, for sweetening and added health benefits. The powdered form can be added directly to foods, and the liquid from stevia tea may be used in place of other liquids in a recipe. There is a point, however, where the addition of powdered leaf will turn bakery items green and an herb (or grassy) flavor may predominate. In general this happens after the addition of more than 1 tablespoon. This may not bother some people.
I also use a thick, dark stevia concentrate to replace molasses or brown sugar in a recipe. It works very well to use a combination of the herb or herbal concentrate with a white powder or liquid extract. Also a “green” extract can be made from the leaves at home. (See page 15 to make your own extract.)
Such a small amount of stevia is needed to sweeten a recipe that adjustments were made to replace the bulk and characteristics of regular sweeteners. I relied on applesauce, apple butter, fruits, and nut butters when developing these recipes. Applesauce and apple butter work well; they don’t have an overpowering flavor, and unsweetened brands are generally available everywhere. However, other fruit sauces and fruit butters (or purées) can be substituted for variety in flavor. Peach, pear, or plum sauce could be used, as well as baby food. Berry and other fruit purées are also available.
This collection of recipes relies on stevia’s property as a flavor enhancer—it sweetens and brings out the flavors of other foods. Numerous recipes in this book take advantage of the wonderful flavors and other qualities of fresh and dried fruit, which are greatly enlivened by using stevia. In some recipes, one or two tablespoons of a natural sweetener, such as date sugar, rice syrup, maple syrup, or honey, were added. The stevia picks up on this small amount of sweetener and magnifies it. I prefer these sweeteners to sugar (sucrose, fructose, and brown sugar), but if you are accustomed to using sugar and want to substitute a tablespoon or two for my suggestions, do so.
You may wish to reduce the suggested sweeteners or eliminate them altogether. If you are unable to tolerate the sweeteners suggested in this book, then simply eliminate them from the recipes. The small amount suggested has a minimal effect on the overall success of the baked goods. It might not work to eliminate the sweetener suggested in the chocolate recipes and some of the cake and frosting recipes, but you can try. (See pages 180-81 for further discussion.) My goal is to keep carbohydrate-based sweeteners to a minimum, yet achieve good taste, texture, and appearance.
Stevia is stable at high temperatures well over the boiling point, and in acidic foods. These properties make stevia easy to work with. You will not have to be concerned about boiling stevia too long or baking at too high a temperature. It can be mixed into any type of food. If you are steeping tea bags to derive sweetness and medicinal properties, there is no need to boil the herb. Keep the temperature below the boiling point to avoid destroying other nutrients.
I have attempted to provide a broad range of dessert and beverage recipes and to show the various ways the different stevia products can be used. I have included many classic and popular recipes that have been enhanced by using only fresh, whole, natural ingredients. In this revised volume, many of the original recipes have been improved; the fat content in some of the recipes has been reduced, and a number of simpler recipes have been developed for the busy cook. Where possible, I give a choice of ingredients. Many of the ingredients can be purchased at the grocery store, others at fruit and nut shops or gourmet food stores. Some of the ingredients are only available at health food stores.
A nutritional analysis for each recipe is provided that will be helpful for people with diabetes, those concerned about calories, and others keeping track of fat, protein, and carbohydrate grams in their food. Also, this edition has a new section on growing your own stevia plants that includes uses for the fresh leaves.
Keep in mind that products made with stevia will not taste like those made with a lot of sugar. But high quality, pleasant-tasting goods can be produced. Remember that it is easy to add too much stevia extract, which overwhelms the taste buds. Use it judiciously.
Stevia is excellent for anyone who wishes to reduce the amount of regular or artificial sweeteners in their diet. If you wish to eliminate the extra empty calories sugar supplies and are concerned about the negative health effects of sugar or artificial sweeteners, then stevia is the perfect choice. Whether you just want to cut down on sugars or you can’t have any sweeteners at all, the various stevia products can greatly assist you in your program. Enjoy exploring the uses of this wonderful herb in your daily life.
Rita DePuydt