Sugar Free baking with Stevia

The chocolate we sell is sweetened with Stevia so we thought we would have a go with baking with Stevia. It not as straight forward as Xylitol.  Recipes need to be specially adapted because it's much sweeter and won't replace the bulk of sugar by itself. .  

The results were not 100% successful but this may be more to do with the recipe than the stevia

The recipe I used  was for sugar free cinnamon thin biscuits and can be found here.   I chose it because the main purpose of the Stevia was to sweeten the apple puree.  I found it quite difficult to get the thickness right by smoothing them out with a spoon .  I think you really need to be quite careful and use a template but that's a bit "cheffy" for me.   The first tray I forgot to look at soon enough and they were distinctly over done  -  well actually nearly burnt to a cinder!  So I was more careful with the next tray and they came out a nice golden brown as the recipe suggested.  They tasted quite nice and once they were cold were quite crisp.  So I put some in a tin to have at supper time with some fruit and ice cream.  I was really disappointed to find that by then they had lost all the crispness.  Even the ones I incinerated!   I can't really see where I went wrong and don't know whether it's worth having another go.  Perhaps I will put it down to experience and try something else.

January 23, 2016 by Peter Simons
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