Recipes
Showing posts with label Stevia Sweetened. Show all posts
Showing posts with label Stevia Sweetened. Show all posts
Best Ever Carob Frosting
Comments (0) | Saturday, February 4, 2012
Over the last few years I have been baking with carob more and more. While carob should not be expected to taste like chocolate, it does a good job replacing chocolate in things like cookies, cakes and drinks. The pictures at the end of this post show cookies the kids and I frosted with this recipe. The recipe for the cookies are stevia sweetened "sugar" cookies from nourishingmeals.com.
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| Carob powder is made only from the dried and roasted pod. |
In the following carob frosting recipe, you will notice that I use three different sweeteners: coconut sugar, coconut nectar, and liquid vanilla stevia. They all sweeten but they each play other parts as well. The coconut sugar helps build body and gives consistency to the frosting. The coconut nectar adds a nice glossy look to the finished product. The liquid stevia is the powerhouse sweetener in the recipe.
Feel free to add or subtract the sweeteners or their amounts. For me, the formula I arrived at here gives just the right flavor and sweetness. Let me know what you think!
Best Ever Carob Frosting
Ingredients:
- 1/4 C. Coconut Sugar
- 2 T. Carob Powder
- 2 T. Earth Balance Soy Free Margarine
- 1/4 C. Coconut or Almond Milk
- 1 T. Coconut Nectar
- 1/4 C. Arrowroot
- 1/2 tsp. Vanilla Extract
- 16 drops Vanilla Creme Liquid Stevia
Directions:
- Mix first five ingredients in a saucepan and bring to a boil.
- Keep the mixture at a low boil for 3 minutes, stirring occasionally.
- Remove from heat and allow the mixture to cool completely.
- Mix in arrowroot, vanilla and liquid stevia.
- Use to frost cookies, cupcakes, or a cake.
- Store leftovers (if there are any) in the fridge. It should keep for about a week.
Makes approximately 3/4 cup.
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| Cooled frosting before adding arrowroot, vanilla and stevia |
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| The finished product |
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| Carob frosting on cookies (Cookie recipe from nourishingmeals.com) |
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| The kids had a great time helping to frost hammers and trains |
Homemade Carob Chips
Comments (4) | Friday, January 6, 2012
These carob chips taste incredible. My husband is not the biggest fan of carob but I caught him eating them out of the container the other night. I have used these in cookies and other baked goods as well as over non-dairy ice cream. This is my favorite carob chip recipe. Enjoy!
Ingredients:
1 C. Shortening (I use Spectrum Organic Non-hydrogenated
Vegetable Shortening)
1 C. Carob, sifted
½ t. Stevia Powder
2 t. Vanilla
Directions:
- Line an 8 inch by 8 inch baking dish with parchment paper.
- Using a double boiler or a glass bowl placed over simmering water inside a small sauce pan, melt shortening, carob and stevia powder while stirring constantly.
- Once above ingredients are combined, remove from heat and stir in vanilla.
- Pour mixture into lined baking dish.
- Freeze until solid.
- Remove from freezer and cut or break into small pieces.
- Store chips in freezer.
Stevia Sweetened Blueberry Muffins
Comments (0) | Monday, December 19, 2011
This is a dependable favorite for my entire family. These
flavorful muffins are Stevia sweetened, sugar free, gluten free, corn free and
egg free. My husband enjoys eating one in the morning for breakfast and the
kids have them as a healthy snack after school. The blueberries add a lot of
moisture and make the muffins dense and filling.
Ingredients:
2 T Ground
Flax
6 T Water
3 ½ C Gluten Free Flour Blend
½ t Baking
Soda
1 t Salt
½ C Oil
(I use Safflower)
1/3 - 1/2 t Stevia
Powder (to taste)
1/3 C + 4 T Unsweetened
Apple Sauce
2 t Vanilla
2/3 C Coconut
or Almond Milk
2 C Frozen
Blueberries
Directions:
• Preheat oven to 400° F• Lightly oil a muffin tin or use unbleached paper or silicone liners.
• Heat water in a glass measuring cup or small bowl until
warm. Add ground flax and stir. Allow to sit and thicken for approximately
10 minutes.
• Whisk gluten free flour blend, baking soda, baking powder
and salt in a medium bowl.
• In a large bowl, add the oil, stevia and apple sauce and mix.
To this, add the flax mixture, vanilla and milk.
• Mix thoroughly.
• Add dry ingredients to the wet and stir just until combined.
• Add dry ingredients to the wet and stir just until combined.
• Fold in blueberries.
• Fill muffin cups and bake 15 minutes.
• Check with a
toothpick. If necessary, bake an additional 2-5 minutes
• Makes approximately 18 muffins.
These muffins can be stored in a Ziploc bag and frozen if
you are not going to eat them right away. I find they are best eaten warmed.