by Judith Fine-Sarchielli
(Simi Valley, CA)
Since the recipes on this site are traditional, I have left in the sugar. When I try the recipe with an alternative ingredient I will post it.
If you have tried the recipe with stevia please let us know what kind you used and how much-please include brand names as they vary a lot.
I have never tried stevia flakes. But my understanding from looking at them online is that stevia flakes are simply the dried stevia herb. If that is the case I would think you would either have to grind them super fine and disguise them carefully so you don't end up with a twiggy mess. Or you would need to soak them in a hot liquid to extract the sweetness. In other words a lot of work, or better for use in tea. Please help enlighten me—I'm sure I'm not the only one who would make this assumption.
Here's a book I found that could explain more, and there are others on Amazon, but I haven't had a chance to look at any of them yet: Growing and Using Stevia: The Sweet Leaf from Garden to Table with 35 Recipes
Since you suggested such a large amount of stevia I'm really curious as to what you have in mind. I wonder if you are grinding it down, or if you are thinking of a stevia powder product that is cut with inulin or with a sugar alcohol like Erythritol. Since straight stevia is super sweet and you need very little, the amount you suggest seems very high—even if you use a product like I mentioned.
But I know many people, like myself, can't eat sugar so the idea of using stevia is very welcome. I would love to know if you tried it and what you used.
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