Fifty-two tested recipes using an extract of the herb, Stevia rebaudiana. Stevia is a non-caloric, naturally sweet herb from Paraguay. Contains a full range of dessert and beverage recipes including muffins, quick breads, cakes, cookies, bars, puddings, pies, toppings, sauces and more. The book also contains a glossary, baking tips section, food substitution chart, directions for making stevia extract at home, and a resources section.
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Editorial Reviews
Review
A wonderful collection of low-sugar, whole food dessert recipes using an extract of the herb, Stevia rebaudiana as the primary sweetener. Stevia is the safe, natural, super sweet herb from South America. An excellent recipe book for anyone wishing to reduce their consumption of sugars. If you are concerned about too much sugar in your diet and are reluctant to use artificial sweeteners, try these delicious recipes. -- Publisher Comments
About the Author
Rita DePuydt is a botanist and free-lance writer, originally from Michigan, now living in California. She also has a background in Home-Economics and as a Medical Laboratory Technician. Health and healing herbs have been an interest of hers for several decades. She was a leader in a nutrition education and activist group during her college years, was on the education committee of her local food coop for several years, and has taught whole food cooking classes. Rita has been sugar sensitive since she was a child. Following numerous ups and downs, she became interested in stevia as a way of reducing her consumption of sugars and is experimenting with the herb to discover if it helps balance her blood sugar levels and reduce sugar cravings.
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Most Helpful Customer Reviews
151 of 152 people found the following review helpful:
1.0 out of 5 stars
Major Disappointment,
By A Customer
This review is from: Baking With Stevia: Recipes for the Sweet Leaf (Paperback)
As a diabetic looking for sugarless recipes, I found "Baking with Stevia" a grand disappointment. While the recipes do contain Stevia, most also contain maple syrup and/or honey. While these sugars may be viewed as more "wholesome" than processed sugars, the effect on glucose levels is the same . . . a quick-acting simple sugar . . . and undesirable for a diabetic. Info provided about Stevia is particularly skimpy. The book does have some useful cooking facts, tips and substitutions but they are not related to Stevia or its use. All in all, I found this book to be a waste. On the bright side, in the same package I received "The Stevia Cookbook" by Sahelian and Gates. It's WONDERFUL and, unlike "Baking with Stevia," delivers all (and more!) that it promises re: true sugar-less cooking/baking and LOTS of info about Stevia.
30 of 36 people found the following review helpful:
5.0 out of 5 stars
What a wonderful discovery!,
By Murphy (Portland) - See all my reviews
This review is from: Baking With Stevia: Recipes for the Sweet Leaf (Paperback)
I've been addicted to sugar for years, and never knew what to do about it. Believe me, I had tried everything. I got my hands on this precious book, and tried some of the recipes. They were wonderful. Easy to make (a big plus for me, since I'm a real klutz in the kitchen), tasty. And I didn't get that "sugar buzz" after eating the foods. I'm going to buy the second book as well, Baking With Stevia II.
8 of 8 people found the following review helpful:
2.0 out of 5 stars
baking with stevia,
Amazon Verified Purchase(What's this?)
This review is from: Baking With Stevia: Recipes for the Sweet Leaf (Paperback)
am trying to eliminate sugar from diet and recipes still have maple syrup and other sweetners in them. Wasn't what I was hoping for.
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