For the last couple of years now we made the switch from sugar to stevia and agave. Anyone that has enjoyed a cup of tea or java with us will tell you, although I do have sugar in the house your going to have to dig deep into the big jar to get your teaspoon full. Not a sugar bowl in the house is to be found.
I personally gave up sugar in my coffee years and years and years ago. While my children do use stevia in their hot beverages and have enjoyed the switch, I prefer agave. (more on that another time) The big switch for me is to use it in some of my baking.
Choose a form of stevia to use in your recipes. Stevia is available in both powdered and liquid extract forms. Both types work well for baking. The liquid extract contains alcohol, like most extracts. If the alcohol content is a concern, choose the powdered form.
Choose a recipe that it doesn’t require a baking temperature higher than 400 degrees. Higher temperatures will alter the composition of stevia, causing a negative end result in the baked good.
Convert the amount of sugar in the recipe to stevia. For each cup of sugar requested in the recipe, substitute 1 tsp. of powdered or liquid stevia. Smaller amounts of sugar require a fraction of a teaspoon. If the recipe calls for 1 tbsp. of sugar, use ¼ tsp. of powdered stevia, or 6 to 9 drops of liquid extract.
Finish the remainder of the recipe as written and bake according to the instructions.
So now armed with the basics of stevia check this out for the cooking tips. The only thing I would suggest, sorry, highly discourage is the fruit juice. One of my basic “rules”; your thirsty drink water, you want the nutrients eat fruit.
I will get in the kitchen and try the conversion with some our favs to using stevia and let you know how they go. In which case you can then find the recipes here.
Eat well, live well