Recently I was asked to do a review on Stevia products by NuNaturals. So far, I have used the Clear Liquid Stevia in the cookie recipe, to follow, and the MoreFibre Stevia Baking Blend in my Ginger Mango Smoothie. Both of these products have worked out great. The cookies came out soft, flavorful and nicely sweetened. The Ginger Mango Smoothie gave a slightly thicker smoothie which I loved! The MoreFibre Blend contains Oat fiber. Normally I can not tolerate Oats of any kind as the protein in Oats mimics that found in Gluten.....but hurray, I had no reaction what so ever! We have had these smoothies for three days in a row - and no problem. DH even commented on how good they were, and did I do something different? You can read about the wonderful natural products at the NuNaturals Stevia Website. Plus be sure to check out the many recipes on the site - well worth looking into!
I love the healthy benefits of using a sweetener that is good for you and natural. And the very best thing? These Stevia products do not mess up with your blood sugar levels...always a good thing!
Most of my recipes will call for honey, agave nectar, organic cane sugar, coconut sugar, and now I can add Nu Naturals Stevia to the list. Thanks NuNaturals for offering another healthy sugar alternative!
Apple Sauce Raisin Spice Cookies:
1/3 cup Sorghum Flour
1/2 cup Brown Rice Flour
1/4 cup Tapioca Starch
just slightly under 1/3 cup Coconut Flour
1/2 tsp. Baking Soda
pinch of salt
1/2 tsp. ground Ginger
1/4 tsp. Nutmeg
3/4 tsp. Cinnamon
1/2 cup butter
1 large egg
3/4 cup applesauce
3 tsp. Clear Liquid Stevia
3/4 cup Organic Raisins
Preheat the oven to 350 degrees.
In a small bowl, using a hand mixer, beat the butter until light and fluffy. Add in the egg and Clear Liquid Stevia continuing to beat until well combined. Pour in the apple sauce, and beat until incorporated.
In a medium sized bowl, whisk up all of the dry ingredients. Add the butter egg apple sauce mixture to the flour, and stir by hand until incorporated. Mix in the raisins evenly.
Drop by the teaspoonful onto a baking sheet lined with a silicone mat. Press down the cookie dough to flatten somewhat. Bake for 20 minutes, turning the baking pan half way through. Once baked, remove from the oven and let sit 10 minutes, then transfer to a wire rack to cool.
I will do a re-cap on my Ginger Mango Smoothie:
2 cups frozen Mango
1 Tblsp. grated Fresh Ginger
3/4 cup Kefir Milk - any milk will work
1/2 cup Soy Milk
3 heaping Tblsp. Plain Organic Yogurt
1/2 Tblsp. More Fiber Stevia Baking Blend
Combine all the ingredients into a blender or food processor - blend well until smooth. Optional: garnish with fresh fruit of your choice.