Many people ask me how to replace sugar with Stevia. Knowing the exact dose to create tasty and delicious recipes, like the traditional ones, is easy, just follow my instructions:
The ratio is 1g = 350 times the sugar
1g of pure Stevia powder = 350g of sugar if we are talking about SteviaSweet, which is 98% pure, the remaining 2% being impurities in the plant (chlorophyll).
Stevia cannot be substituted for sugar by simply reducing the amount. Everything has to be calibrated, so once you have found the recipe, you have to be patient and test it.
Stevia is available in various formats, such as:
Sweetener - Pure powder, drops, tablets, granular (bottle or sachets).
Organic leaf - Whole, herbal tea cut and micronised (using cryogenic micronisers to fully preserve all functional organoleptic properties).
Here are some recipes with SteviaSweet that will help you understand how to use the sweetener.
MUFFINS COCONUT CHOCOLATE SUGAR FREE GLUTEN FREE LACTOSE FREE
SUGAR-FREE GINGERBREAD BISCUITS WITH ROYAL ICING
SUGAR-FREE CROISSANTS
Here are some recipes with SteviaZero% (erythritol and stevia)
SUGAR-FREE COCONUT AND CHOCOLATE CREAM
SUGAR-FREE SPELT MUFFINS
OAT PANCAKES AND YACON SYRUP
SteviaZero% granular dosages:
10g of sugar equals 4g of stevia
15g of sugar equals 6g of stevia
20 g of sugar equal 8 g of stevia
25 g of sugar equal 10 g of stevia
50 g of sugar equal 20 g of stevia
100 g of sugar equal 40 g of stevia
The dried leaf can also be used for sweetening, here's how:
Take half a glass of boiling water and dip 10 stevia leaves in it, let it sit for 15/20 mins, then remove the leaves and use the juice to sweeten your cakes, if it seems too sweet add a little water.
Immediate benefits
a low glycemic index.
more digestibility
fewer intolerances
less bloated belly
less caries
