– APPLE BRAN COOKIES

Ingredients: 1-1/2 C. apple sauce, 2 eggs, 1 tsp vanilla, 1 tsp cinnamon, 1 tsp salt, 1/2 tsp all spice, 1 tsp baking soda, 1/2 tsp stevia, 3 C. rolled oats, 1 C. all bran cereal, 1/3 C. whole wheat flour, 1/2 C. nuts, 1 C. raisins (optional)

Instructions: Thoroughly blend vanilla, cinnamon, salt, all spice, baking soda, stevia, eggs and apple sauce. Mix in rolled oats, cereal, flour, nuts and raisins. Spoon approximately one tablespoon onto greased baking sheet, flatten only slightly. Bake for 12 minutes in a pre-heated oven of 350.

– COOKIE BALLS

Ingredients: 2C rolled oats, 1 large apple (finely diced), 3/4 C raisins, 1C nut butter, 1/4lb whole pecans, 1/2 stick butter, 1/2C carob chips (optional), 2 eggs, 1C water, 1/2 tsp Stevia powder concentrate.

Instructions: Combine rolled oats, eggs, water and butter. Stir in nut butter and then other ingredients except pecans. Form into balls and place on greased cookie sheet. Place a pecan on top of each ball. Bake at 350 degrees for 10-12 minutes.

. . .

Bread & Muffins:

– BANANA BREAD

Ingredients: 2 eggs, 2/3 C. melted butter, 1 C. mashed bananas, 1/3 C. milk, 1 tsp vanilla, 2 1/2 C. wholewheat flour, 1 tsp baking soda, 1/2 tsp salt, 1 tsp stevia concentrate powder, 1/2 C. chopped nuts

Instructions: Combine eggs, butter, bananas, milk and vanilla. In another bowl combine remaining ingredients, then add banana mixture to it. Mix until moistened. Pour into greased 9X5 loaf pan and bake in a pre-heated oven of 350 for one hour.

– OATMEAL APPLE MUFFINS

Ingredients: 1C. whole wheat flour, 1C. rolled oats, 1/2 tsp salt, 3 tsp baking powder, 1/2 tsp nutmeg, 2 tsp cinnamon, 1 1/2 tsp Stevia Canada Stevia, 1 egg, 3/4C. milk, 1/4C. apple sauce, 1 med. apple cored and chopped & 3/4 C. raisins (optional).

Instructions: Mix first 7 ingredients thoroughly and mix remaining ingredients in seperate bowl. Gradually mix the dry ingredients into the moist ingredients. Spoon into greased muffin tins and bake 15-20 minutes in a 400 degree oven.

. . .

Pudding:

– QUICK CHOCOLATE PUDDING

Ingredients:  1/2 cup heavy cream, 3 TBLS water, 1 tsp cocoa powder, 1-2 drops of liquid stevia, 1 scoop of protein powder

Instructions:  In a blender, add cream, water, cocoa and stevia.  Add protein powder and blend well.  Adjust protein powder needed to gain achieve consistency.

– CAROB CHOCOLATE PUDDING

Ingredients:  1/3 cup flour, 1/2 cup cocoa, 1/2 cup carob,1/2 tsp stevia concentrate powder,
1/4 tsp salt, 1 3/4 cups skim milk, 1 oz unsweetened chocolate, 1 TBLS butter

Instructions:   In a saucepan, combine flour, cocoa, carob, stevia and salt.  Gradually add milk and whisk until smooth.  Place over medium heat and stir constantly.  Once hot, add chocolate and butter, stir until well blended and thick.  Pour into container(s) and chill.

. . .

Brownies:

– CHOCOLATE BROWNIES

Ingredients: 4 oz unsweetened chopped baking chocolate, 1 cup unsalted butter, 2 TBLS unsweetened cocoa powder, 1 tsp concentrated stevia powder, 5 eggs, 2 tsp vanilla, 1 cup flour, 1 cup chopped walnuts (optional)

Instructions: Over low heat, melt cocolate and butter in a heavy bottomed 2 quart pan. Stir in cocoa then remove from heat. Stir in stevia until thoroughly blended. Add eggs one at a time and blend after each one. Beat in flour and walnuts. Pour into 7X11 greased baking pan. Cook for 60 minutes in a 300 degree oven, insert a toothpick into the centre. Brownies should be slightly moist, not runny on the toothpick. Cool on a rack.

. . .

Jellies & Jams:

– ELDERBERRY JELLY

Ingredients: 3 cups elderberry juice, 1/4 cup lemon juice, 2 1/4 tsp stevia concentrate powder,
1 pkg. powdered pectin

Instructions: Place all ingredients in a large pot. Boil fully for one minute, stirring constantly. Place in sterile jars.

– HERB JELLY

Wonderful with meat, poultry or as a spread on sandwiches.

Ingredients: 1 cup finely chopped fresh mint, sage, marjoram, tarragon or basil (leaves & stems from all may be used.), 1 cup boiling water, 1 tablespoon lemon juice, 1 1/2 tsp stevia concentrate powder, 1/2 cup cider vinegar, 3 oz liquid pectin, 4 sprigs of herb of choice (optional)

Instructions: Using a glass bowl, place fresh herb and boiling water, cover and let stand for 30 minutes. Strain with a cheesecloth and add enough water to make one cup, this is your herb infusion. Place infusion, lemon juice, stevia and vinegar in heavy saucepan. Boil over high heat adding pectin when boiling begins. Bring back to a full boil for one minute while stirring. Remove from heat and skim off foam. Place in sterile jars and add fresh herb sprigs if desired.
Yields: 2 pints

– BLUEBERRY SPICE JAM

Ingredients: 2 1/2 pint blueberries, 1 tbs lemon juice, 1/2 tsp nutmeg or cinnamon, 2 3/4 tsp stevia concentrate powder, 3/4 cup water, 1 3/4 oz powdered pectin

Instructions: Thoroughly crush blueberries. Add remaining ingredients and bring to a boil while stirring. Boil fully for one minute, stirring constantly. Remove from heat and skim off foam. Put in sterile jars.

– PEAR APPLE JAM

Ingredients: 2 cups peeled, cored and finely chopped pears, 1 cup peeled, cored and finely chopped apples, 3 1/4 tsp stevia concentrate powder, 1/4 tsp cinnamon, 1/3 cup lemon juice
6oz liquid pectin

Instructions: Crush fruit in large saucepan and add cinnamon. Mix in stevia and lemon juice, bring to a boil over high heat while stirring. Immediately add pectin and return to a full boil, boil hard for one minute while stirring. Remove from heat and skim off foam. Place in sterile jars.

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Stevia Herb Replacement Chart

Originally Sourced from: SteviaCanada.com