tag:blogger.com,1999:blog-3610295851797272367.post6703106189406052813..comments2023-08-21T04:14:32.623-05:00Comments on Sprouted Vegan: Stevia?The Clumzy Cookhttp://www.blogger.com/profile/11540893034697429676noreply@blogger.comBlogger2125tag:blogger.com,1999:blog-3610295851797272367.post-7784551450476781362010-03-02T22:22:56.085-06:002010-03-02T22:22:56.085-06:00I forgot that I added Tofutti cream cheese and van...I forgot that I added Tofutti cream cheese and vanilla extract, but I think you're right -- I just didn't have the bulk that regular sugar wold have given me.<br /><br />Might be time to invest in a cookbook and learn the art of cooking with it, and I think there are stevia brands better suited for baking.<br /><br />Thanks!The Clumzy Cookhttps://www.blogger.com/profile/11540893034697429676noreply@blogger.comtag:blogger.com,1999:blog-3610295851797272367.post-16953162668198383792010-03-01T19:58:23.127-06:002010-03-01T19:58:23.127-06:00I've used my SweetLeaf brand of stevia in baki...I've used my SweetLeaf brand of stevia in baking chocolate chip cookies, peanut butter cookies, cranberry orange muffins, and peanut butter chocolate chip muffins and they all turned out fine! Of course, having a cookbook dedicated to baking with stevia helps. You need to add another ingredient to the recipre to make up for lost bulk you would've gotten from sugar, and I've learned that when it comes to stevia. it's important to add it to the recipe to taste. But it works! In fact, in the same book I have a recipe for cheesecake with a straberry topping that I want to try! May be you needed a little more bulk and a little more stevia. Also, I should note that not all brands are the same, and I think the brand can make a huge difference!yodasmithhttps://www.blogger.com/profile/12149891515300202627noreply@blogger.com