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You could also use Stevia in place of some of the sugar in my Vegan GF Cinnamon Raisin Banana Oatmeal Muffins. 1 bowl and a spoon, no mixer required for these.
Thanks for your empathy from my last post about the Rain Damage, Heater Out, and the Power of Mother Nature. And that two roofs of ours have leaked in the past couple weeks. What are the odds?
We are warm and dry, now. Let’s hope it stays that way! It was interesting to hear how many of you have also been caught in Mother Nature’s weather wrath. Nothing to fool around with, is she!
1. Are you a stevia user or fan?
Yes, and yes. But I wasn’t always. At first I thought it was bitter and funky tasting. But the right brand of stevia really matters. I prefer NuNaturals to most others I’ve tried.
I also like some of the Sweetleaf flavored stevia
Sometimes people write to me and ask me if stevia bothers my stomach and no, it doesn’t usually. However, if I go too heavy handed on it, every once in awhile it can do a little number on my tummy but I have built up a tolerance, too.
2. Favorite way to use stevia?
I would say that I like to use it in my coffee, that’s probably my favorite and most frequent way I use it.
3. Do you have a fave stevia-containing recipe? If so, do you substitute out 100% of the sugar for stevia?
Sometimes recipes like my Carmelized Cinnamon Sugar Roasted Chickpea “Peanuts” do require some real sugar to get the full carmelization.
And other recipes like Vegan Gluten Free Blueberry Streusel Muffins require the bulk of real sugar since there are no eggs nor gluten-containing grains which would add bulk.
So I am always torn and go with the luck and a prayer method when substituting stevia for sugar, or various stevia baking blends in recipes. How do you substitute for the sugar if you cook or bake with stevia?
Have a great day everyone. I am getting my hair done later on today. Yay!