Customer Reviews

Stevia Sweet Recipes: Sugar Free - Naturally!

5 star:		(17)
4 star:		(0)
3 star:		(3)
2 star:		(1)
1 star:		(2)

 

 

I've tried several of the stevia cookbooks that Amazon carries and this is the one. The recipes use whole-grain, healthful ingredients - so you end up with food that's not just sugar-free but overall good for you. They taste great and are easy to adapt and tweak. We make muffins based on his banana bread every week. Also this author skips the evangelizing, etc that most of the other books are padded with - just "here's a natural sweetener and how to use it." Really excellent.

The content of Jeffrey Goettemoillers cook book is excellent. I am allergic to wheat and milk, along with sugar. Some of his recipies are wheat and milk free. The recipies for everyday foods; [ketchup,Granola, etc.] are great as you can now have sugar free ketchup, and wheat free granola. Thanks for a great book.

So far I have only tried one recipe...the apple pie. Everyone loved it. I really like this book because it is completely healthy. Not just sugarless. It also calls for whole food products, not refined. They try and stay away from dairy as much as possible. They give you options just in case you might not like a certain something. Intelligently written.

My favorite recipe is the stevia fruit gluk. It is delicious and easy to cook. The apple pie is also terrific. Most of the recipes taste better than sugar recipes, because stevia tastes so good. I would recommend that you buy a copy, then another 5 copies for your friends.

My only problem with the book is I can never get the author's name spelled right. :)

After all the positive things I had heard about Stevia, I decided to give it a whirl. Coming by good Stevia recipes is quite difficult ... perhaps because many people don't know about it and/or because it doesn't taste exactly like sugar. I have tried several recipes out of this cookbook, and I haven't liked all of them. So why am I giving it 5 stars? Because it beats the competition. Also, I think that if you have never had Stevia before it takes awhile to acquire a taste for it. The recipes that I liked the most were ones that had another "sweet" ingredient in it to help dampen the bitterness of the Stevia. For example, I love the Carob Chip Cookies, Carob Brownies, the fruit sauces and the oatmeal banana bread. I did not like the coconut peanut butter cookies or the lemon pudding. If you try a recipe and do not like it, don't give up! Move onto the next one and try again!

Well, first off, I'm prediabetic and have a sensitive system so I don't think I would have searched for stevia unless I had to. My instincts are to seek out 100% natural herbal sweeteners over the chemicals that are otherwised pushed on us.

I've thumbed through stevia (and general diabetic-friendly) recipe books in book stores and have been disappointed in the recipes that mostly try to overdose on fat and other sugars (concencrated white grape juice etc.) to make up for the lost sugar. I cringe when I pick up a recipe book that uses Maltitol or Xylitol or Chemic-it-all etc etc.

This book has healthy fun recipes that use stevia sensibly, within reason and within its limits. The author seems to have really done a lot of test-kitchen work and found ways to make stevia blend easily into foods. I went through on the first sitting and put post-it notes on at least 15 pages. Unusual for a recipe book.

I like the spiral binding also. On anything other than a cookbook I find it annoying, but having to crack the binding of a cookbook just to get it to lay flat (and it never does) is no good. The spiral-binding here is perfect.

I'd only wish there to be photographs included (there are a few simple line drawings for decorative effect) but I know that adding photographs adds greatly to the cost of the book production so I'm grateful that the cost is low instead. My monthly book budget can get out of hand otherwise.

The stevia recipes use unsweetened applesauce here and there for a replacement of the bulk of the sugar. A lot of whole wheat *pastry* flour, which I'll have to look for but I understand the health and recipe value of it.

The *type* of Stevia one uses is important, of course. The little coffee-shop stevia packets have a lot of filler inside, so one can't use those. Pure Stevia Extract powder (85-95% Glycosides) as is sold in bulk, or found at Trader Joe's (as noted by the author) is used throughout the book, as well as an alternative Green Stevia Powder (minimally processed, ground green stevia leaf). A small few of the recipes make use of your 1/8 and even 1/16 teaspoons, so have those handy.

Here are a few of the recipes I've got lined up to try: a great granola recipe that doesn't depend on a honey base, Oatmeal Banana Bread, Roasted Squash Onion & Cheese Pie, Fudgy Brownies (uses some butter and yogurt, btw), Chocolate Chip Cookies, Moist Banana Cake, Cream Puffs, Apple Nut Crisp, and a few more.

I was happily surprised to find more than just dessert recipes. The author has included many other basics (sauces, cake frostings, main dishes, beverages) that I hadn't thought of.

I'm going to keep this one in my cupboard and just snag recipes here and there from other sources, online and in the bookstore. This is the book I want to actually own.

Of the 3 Stevia cookbooks I own, this is my favorite. I would think that most people who want to use stevia, are looking for healthy too, and lower carb, not just how to replace sugar with stevia. He uses whole grains in his recipies, which are much lower on the glycemic index than their refined counter parts, making them good for diabetics and some less restrictive low carb diets. I was looking for a recipe for zucchini bread and none of the books had one, so I took his Oatmeal Banana Bread recipe and replaced the fruit with zucchini and it came out fantastic! I could do that because the basic recipe is sound. He gives a lot of info on stevia including the fact that you have to adjust it to your taste. He covers pretty much all the bases in this book, except as one person pointed out, the use of liquid stevia, other than to say that he prefers to use the powders to the liquid.

I've only tried one recipe so far but was amazed at the results. For this recipe I tried NuNaturals' NuStevia that really does have a less bitter taste than other forms of stevia I've tried. In the finished product I could not tell that the bread was made without sugar. I'm very excited about using this book for other recipes.

This book is absolutely wonderful. I've tried 4 or 5 of the recipes, and all but one have turned out really well. The best thing about this book is that the recipes use whole-wheat and other healthy products (as opposed to other books I've seen that use the stripped all-purpose flour and other less-healthy alternatives). The book contains a good mix of recipe types--breakfasts, salads, dinners, and (the main reason I bought the book!) desserts.

If you are planning on using Stevia often, I highly recommend this book!

User friendly. Many everyday recipes. Lots of tips for success.
Mainly uses Stevia Extract powder.