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(More customer reviews)After realizing my addiction to cakes, cookies, brownies, and basically anything baked with sugar I knew I had to find a better way to eat my sweets without the sugar that was killing my pancreas and about to cause me diabetes.
When I was originally looking for a Stevia cookbook I first searched for "Stevia Cookbook" on Amazon and got a list of the few that exist. I then went to my local library and put them all on hold so I could read them and decide which one I wanted to buy. Stevia by Rita DePuydt was the winner and has been my go to dessert book for about a year now.
Of all the Stevia cookbooks I chose this one because all the recipes are designed to be healthy and the ingredients have some healing properties. Other Stevia books simply replaced all or half of the evil refined sugar with stevia while leaving all the fat and refined flours in the recipe.
Not in DePuydt's book! None of her recipes have sugar and they are all easily adaptable for people who prefer to be vegan, gluten-free, or dairy free. She replaces fat with apple butter/applesauce and she uses arrowroot powder instead of cornstarch. You'll see ingredients not found in conventional dessert books like tofu, agar-agar, date sugar, carob powder, brown rice flour, and soy flour. She also lists added sweeteners such as maple syrup, honey and molasses as optional. This book also differs from others of its kind because in the beginning it gives you the history and health benefits of Stevia. It tells you how to grow it, buy it, store it, and use it. The back of the book tells you how to use Stevia in place of sugar in your other cookbooks, substitutions for common ingredients, and measurements. You'll get food preparation tips, a shopping list, and a list of sources as to where to buy Stevia.
Here are some tips you'll need to know about using this book:
Be aware there is a learning curve in this book. I found that in the beginning I had to learn how to cook without sugar and how to properly combine and use ingredients I had never heard of.
Everything I've made with Stevia tastes better the next day so don't worry if the batter has a weird aftertaste since it goes away after a day in the fridge.
Consume desserts within 2-3 days because after that you will start tasting the aftertaste of Stevia. If you cant eat it in 3 days freeze it to keep it fresh.
Don't see using new ingredients as a hassle see it as a learning experience. Its worth it to keep that killer sugar of your body and besides, I came to love the tastes of these so called new ingredients more than the conventional ones. I can never go back!
You can be proud of yourself for using this book. You just cut your calories in half, your carbs by at least 1/3, and added protein and fiber to your diet. Also the desserts are so light you don't feel sick after eating them.
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Stevia: Naturally Sweet Recipes for Desserts, Drinks and MoreThe two popular volumes of Baking with Stevia I and Baking with Stevia II have been combined in this all-inclusive cookbook on preparing everything from desserts and baked goods to salads and shakes. Stevia is the perfect sweetner for anyone wanting to limit their intake of simple carbohydrates and calories, or would like to reduce their addiction to sugar..
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