SweetLeaf Stevia Sweetener
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Sugar-Free Chocolate Hazelnut Energy Bites

When you need a little pick-me-up that won't cause you to crash shortly after, these little energy bites – featuring SweetLeaf® Liquid Stevia Hazelnut Sweet Drops™ and a little SweetLeaf Stevia Sweetener – will do the trick! No baking required and low carb, gluten free, grain free and, of course, without sugar.

hazelnutbites

Ingredients:

  • 1 cup raw unsalted hazelnuts
  • 1/4 teaspoon salt
  • 1/4 cup flaxseed meal
  • 1 tablespoon chia seeds
  • 1/2 cup sunflower butter, unsweetened
  • 1 teaspoon Hazelnut Sweet Drops™

Chocolate coating

  • 3 tablespoons coconut oil, melted
  • 1/2 cup unsweetened cocoa powder
  • 1/2 teaspoon SweetLeaf® Stevia Sweetener

Grind hazelnuts in a food processor then add salt, flaxseed and chia seeds. Pulse to incorporate. Add in sunflower butter and hazelnut flavored stevia. Pulse until combined. Make 14 tablespoon-sized balls. Refrigerate until hardened, about 30 minutes. Mix chocolate coating ingredients together in a bowl. Drop one energy bite into coating and stir to coat. Remove with a fork and lay on a parchment lined baking sheet. Continue with the rest, then refrigerate until hardened. Best if kept refrigerated.

Recipe and photo courtesy Sugar-Free Mom.

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Sugar-Free Apricot Granita

Originally a Sicilian dessert, granita is similar to sorbet and Italian ice, usually with sugar as its main ingredient. Here, we’ve taken the natural goodness of fresh apricots and the natural sweetness of Apricot Nectar SweetLeaf® Liquid Stevia Sweet Drops™ to make this refreshing warm-weather dessert healthier.

Sugar-Free Apricot Granita
  • 1 1/4 pounds fresh apricots, pitted, unpeeled, coarsely chopped
  • 3 1/2 cups water
  • 1/8 teaspoon salt
  • 1 tablespoon lemon juice
  • 1/2 teaspoon vanilla extract
  • 1/2 to 1 teaspoon Apricot Nectar Sweet Drops
  • Fresh mint to garnish

 

In a medium-size sauce pan, add apricots, water and salt. Bring to a boil. Reduce heat to a simmer, stirring occasionally until apricots have broken down, about 15 minutes.

Pour mixture into a fine-mesh sieve over a 9-by-13 shallow baking dish. Press purée with the back of a spoon to push pulp and juice through sieve. Scrape underside of sieve, bottom and sides of sieve to get as much apricot juice into dish. Discard solids.

Whisk in lemon juice, vanilla extract and Apricot Nectar Sweet Drops. Taste mixture to determine if you need more apricot drops. Freeze for 2 hours. Scrape mixture with a fork from outer edges to center of the dish. Freeze for 30 minutes and repeat. Continue procedure of scraping for another 3 times every 30 minutes.

When ready to serve, spoon into serving dishes and garnish with fresh mint.

*Arrowroot powder is a gluten-free powder similar to cornstarch. You can find it in health food stores and online. Tapioca starch/flour can be substituted for a similar result.

Recipe and photo courtesy Sugar-Free Mom.

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Orange Chocolate Chip Whole-Wheat Scones

For breakfast, brunch or a snack, scones are a well-loved treat! Cut the sugar and white refined flour and make them a whole lot healthier! Whole-wheat pastry flour and SweetLeaf® Liquid Stevia Valencia Orange Sweet Drops™ make these soft and flaky with a sweet hint of citrus. Picky hubby and kid approved!

Orange Chocolate Chip Whole-Wheat Scones with Stevia

Scones (serves 8)

  • 2 cups whole-wheat pastry flour
  • 1 tablespoon baking powder
  • 1/2 teaspoon salt
  • 1 teaspoon baking soda
  • 1 tablespoon powdered stevia
  • 6 tablespoons cold butter, sliced
  • 1 egg
  • Juice of 1 orange and zest (or 1/4 cup juice)
  • 1/2 cup 1% milk
  • 1/2 teaspoon SweetLeaf® Liquid Stevia Valencia Orange Sweet Drops™
  • 1/2 cup chocolate chips (grain sweetened) or carob chips

Orange Glaze Topping

  • Zest of 1 orange
  • 1 tablespoon SugarLeaf™
  • 1 egg white

Preheat oven to 400 degrees. In a large bowl, combine the first 5 ingredients. Using 2 knives, cut the cold butter into the dry mixture until it forms small pea-sized pieces of dough. Set aside. In another bowl, whisk the egg, orange juice, milk and Valencia Orange Sweet Drops together. Pour the wet ingredients into the dry and mix well. Stir in the chocolate chips. On a floured surface and with floured hands, knead the dough a few times. Line a baking sheet with parchment paper. Transfer the dough to the lined baking sheet and shape it into about an 8-inch circle. Using an oiled pizza cutter, slice the dough into 8 triangles. Use a spatula to separate the wedges.

For the orange glaze topping, mix the orange zest with the SugarLeaf in a bowl until combined well. Crack the egg white in another bowl and use a pastry brush to spread over the top of each scone. Sprinkle the orange zest mixture over the egg white wash on each scone.  

Bake the scones until they are golden brown, about 15-18 minutes. Let them cool on the baking sheet for a few minutes, then carefully slide them on to a wire rack to cool for another 10 minutes before serving.

Recipe and photo courtesy Sugar-Free Mom.

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SweetLeaf Stevia® Sweetened Jam

peach_and_berry_jam

Spiced Peach Jam

  • 2 cups peaches, processed, not pureed, in blender
  • 2 cups peaches, mashed
  • 1/4 cup lemon juice
  • 1/2 tsp. cloves, allspice, cinnamon
  • 1 tsp. vanilla extract
  • 1 1/2 Tbsp. SweetLeaf Stevia® (Be sure to check the sugar equivalency charts.)
  • 3 tsp. pectin powder
  • 4 tsp. calcium water

Raspberry-Peach Jam

  • 2 cups peaches, processed, not pureed, in blender
  • 2 cups raspberries, mashed
  • 1/4 cup lemon juice
  • 1 tsp. almond extract
  • 1 1/2 Tbsp. SweetLeaf Stevia® (Be sure to check the sugar equivalency charts.)
  • 2 1/2 tsp. pectin powder
  • 3 tsp. calcium water

Basic SweetLeaf Stevia® Sweetened Jam for Canning Directions:

Important note: It’s important that the pectin and calcium water come from Pomona’s Universal Pectin. These pectins work with sugar substitutes, while others don’t. Pomona's is specially made for low-no sugar jamming.

  • Make calcium water. Put 1/2 tsp. white calcium powder and 1/2 cup water in a small, clear jar with lid. Store in refrigerator between uses. Lasts a number of months. Shake well before using.
  • Wash and rinse jars; place canning rack and jars in canning pot with water just to the just barely cover the rim. Bring water to a boil, turn down heat, and let jars stand in hot water.
  • Prepare fruit. Most recipes call for 4 cups of mashed/processed fruit.
  • Measure 4 cups fruit into pan with spices, extracts, and lemon or lime juice (if called for in recipe.) Do not add sweetener yet. Stir well.
  • Add proper amount of calcium water from jar into pan; stir well.
  • Bring fruit mixture to a gentle simmer.
  • In a small pot, bring 3/4 cup water to a boil. Put water in a blender/processor and add proper amount of pectin powder. Vent lid and blend 1-2 minutes, until all powder is dissolved.
  • Bring fruit up to a boil and add pectin gel. Stir well.
  • Add SweetLeaf Stevia® and stir well.
  • Return fruit to a boil, then remove from heat.
  • Bring one jar and a 2 piece lid out of the hot water. Insert funnel and fill jars to 1/4" of top. Wipe any excess off the rim and screw on 2-piece lid. Place jar in water and repeat until the jam fills the last jar. Leftover jam can be put in a jar and into the fridge. Try to do this step swiftly.
  • Bring water to a boil and process jars for 10-15 minutes. Remove from water carefully, and let cool.
  • You may hear popping as the jars cool, but don’t shake or jostle them for 24 hours. After that, check seals- lids should be sucked down. Any jars that didn’t seal can be refrigerated.
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Mango-Melon Salsa

  • 1 cup diced melon(s) of choice
  • 1 cup fresh mango, peeled and diced
  • 1/2 serrano (or milder) chili, seeded and minced
  • 1 tsp. fresh mint, shredded
  • 1 Tbsp. lime juice
  • 1/2 cup diced pineapple
  • 1 tsp. ground ginger
  • 1 Tbsp. fresh cilantro, chopped
  • 3 drops Lemon Drop SweetLeaf® Liquid Stevia
  • 1/2 tsp. salt
  • Chili powder to taste

Combine all ingredients in bowl and gently toss to combine. Refrigerate before serving.



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