Sugar-Free Cupcakes

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Ingredients:

  • 1/4 Cup salted butter, softened
  • Two 15-ounce cans unsweetened coconut milk*
  • 1/2 Teaspoon liquid stevia
  • 1 Teaspoon vanilla extract
  • 1/4 Cup coconut flour
  • 2 Cups almond flour
  • 1/2 Cup cocoa powder
  • 1/4 Teaspoon salt
  • 1/2 Teaspoon baking soda
  • 4 eggs
  • 1 1/4 Cup unsweetened coconut milk
  • 2 Teaspoons liquid stevia
  • 1 Teaspoon vanilla extract
  • 1 Teaspoon powdered instant espresso
  • 1/4 Teaspoon apple cider vinegar
  • 1/3 salted butter, melted

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Holiday Biscotti

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This biscotti is the perfect reduced sugar and calorie festive red and green treat, perfect for the holiday’s. Enjoy by itself or alongside your favorite cup of coffee or latte.

Ingredients:

  • 1 ⅔ cup all-purpose flour
  • 1 tsp baking powder
  • ½ tsp baking soda
  • ½ tsp salt
  • ½ tsp ground ginger (or cinnamon)
  • 2 large eggs, at room temperature
  • ⅓ cup sugar
  • ⅓ cup Stevia In The Raw® Bakers Bag
  • ⅔ cup shelled pistachios
  • ⅔ cup dried cherries (tart or sweet), coarsely chopped

Instructions:

  1. Preheat the oven to 350° F. Line a baking sheet with baking parchment.
  2. In a small bowl, combine the flour, baking powder, baking soda, salt, and ginger (or cinnamon). In a medium-sized mixing bowl, use a hand-held mixer on medium speed to beat the eggs with the sugar for 3 minutes. Add the stevia and beat for 30 seconds. Using the lowest speed, mix in the dry ingredients until the dough looks moist. Finish mixing the dough by hand, using a flexible spatula. Mix in the nuts and cherries. The dough will be thick and sticky.
  3. Shape half the dough into a rough log about 8 inches long and place it on one side of the baking sheet, moistening your hands lightly with cold water to help smooth and shape it. Shape the dough into a rectangular, flat 9-inch by 3-inch strip. Repeat, shaping the remaining dough on the other side of the baking sheet.
  4. Bake the biscotti for 16 minutes, or until the logs are rounded on top and golden with slight browning along the sides. Remove and cool the biscotti on the baking sheet for 10 minutes. Remove to a cutting board and cut each log diagonally into ½-inch slices. Return the slices to the lined baking sheet, arranging them in rows with the edges touching. Bake for 8 minutes, or until the biscotti are lightly colored and feel dry to the touch. Cool the biscotti on baking racks. These biscotti keep in an airtight container, for up to 2 weeks.

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Pumpkin Sangria Soup

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Ingredients:

  • 2 Tablespoons coconut oil, melted
  • 2 Granny Smith apples, cut into 1/4-inch pieces
  • 1 Cup brewed red zinger tea, chilled
  • 1/4 Cup freshly squeezed orange juice
  • Juice of 1 lime
  • One 15-ounce can puréed pumpkin
  • 1/4 Cup salted peanuts
  • 1/3 Cup dried cranberries
  • 1/4 Cup finely chopped fresh mint
  • 1/4 Cup finely chopped fresh basil
  • 1/4 Teaspoon amazon stevia powder
  • 1/4 Teaspoon freshly ground pepper
  • 1 Teaspoon unsweetened coconut flakes
  • 2 Tablespoons orange zest, plus more for garnish

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buy organic stevia extract at yo.urenzo.com/organic-stevia-extract-powder/




PBJ Cookies

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Ingredients:

  • nonstick cooking spray
  • ¼ cup dried cranberries
  • ½ tsp vanilla extract
  • ⅓ cup unsweetened cocoa powder, sifted
  • 1 cup canned white cannellini beans, rinsed and drained
  • ¼ cup reduced-fat peanut butter, such as Better’n peanut butter
  • 2 Tbsp agave nectar
  • 3 large egg white
  • 4 4 packets (about 4 gram) powdered stevia, such as SweetLeaf
  • ¼ cup puffed millet cereal, such as Arrowhead Mills
  • ¼ cup peanut butter chips

Instructions:

  1. Preheat the oven to 375 degrees F. Line 2 baking sheets with parchment paper and spray lightly with cooking spray. Set aside.
  2. In a small bowl, add the cranberries. Pour in hot water to cover and allow to soak.
  3. Meanwhile, in the bowl of a food processor, combine the vanilla, cocoa, cannellini beans, peanut butter, and agave. Blend until the mixture is smooth, about 3 minutes, scraping down the side of the bowl halfway through blending.
  4. In the bowl of a mixer fitted with a whip attachment, beat the egg whites until they form soft peaks. Gradually beat in the stevia. Continue to beat the whites until they are creamy and nearly stiff. Add one-third of the egg-white mixture to the cocoa-bean mixture in the food processor. Blend to combine, about 30 seconds. In 2 batches, fold the lightened cocoa mixture into the egg whites until they are almost fully combined.
  5. Drain the liquid from the cranberries and then add the cranberries to the batter. Add the millet. Fold the batter until the cranberries and millet are evenly dispersed and the cocoa mixture is completely incorporated.
  6. Drop mounded spoonfuls of the batter onto the prepared sheets. Spread the batter out to form cookies about 2 inches in diameter. Sprinkle the peanut butter chips on top of the cookies.
  7. Bake for 12 to 14 minutes, rotating the pans one turn halfway through baking. Using a metal spatula, transfer the cookies to wire racks to cool.
  8. Recipe courtesy of Now Eat This! Diet: Lose Up to 10 Pounds in Just 2 Weeks Eating 6 Meals a Day! by Rocco DiSpirito/Grand Central Life & Style, 2011.

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buy organic stevia extract at yo.urenzo.com/organic-stevia-extract-powder/




Low Carb Eton Mess

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Ingredients:

  • ⅔ cup heavy whipping cream
  • Pinch of unflavored gelatin
  • ⅛ teaspoon liquid stevia or sweetener of choice
  • ½ cup fresh berries of choice
  • 8 mini meringues
  • Optional variation: DaVinci® Sugar-free raspberry syrup or cocoa powder to flavor the cream

Instructions:

  1. Place cream, mixing bowl and beaters in freezer to chill for 10 or 15 minutes.
  2. Remove and add pinch of unflavored gelatin, vanilla flavoring, and sweetener.
  3. Beat cream until stiff peaks form.
  4. Divide into 4 individual serving dishes.
  5. Slice berries and divide among the four dishes.
  6. Crumble two meringues per dish on top of berries.
  7. Add shaved bittersweet chocolate if desired.

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buy organic stevia extract at yo.urenzo.com/organic-stevia-extract-powder/




Thai Savory Brown Fried Rice

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Ingredients:

  • 2 tablespoons extra virgin olive oil
  • 4 garlic cloves, minced
  • 2 smalls fresh red chili peppers, seeded and finely chopped
  • 1 cup raw cashew nuts
  • 1 1/4 cups dry unsweetened shredded coconut, lightly toasted
  • 1/2 teaspoon amazon stevia powder (or sweetener of choice)
  • 4 tablespoons Nama Shoyu (soy sauce) or Bragg liquid Aminos
  • 2 tablespoons apple cider vinegar (or rice vinegar)
  • 1 flax egg (made with 1 Tbsp. ground flax seed& 3 Tbsp. wa
  • 2 1/2 cups fresh green beans, cut in half
  • 8 ounces baby bok choy or regular bok choy (shredded
  • 1 cup uncooked brown rice (make recipe below)
  • lime wedges for serving

Instructions:

  1. Brown
  2. brown
  3. cooked
  4. cups
  5. onal)
  6. ntil lig
  7. il l
  8. and b
  9. ing t
  10. l. Tu
  11. down he
  12. Heat
  13. wok
  14. frying
  15. Mix
  16. m hea
  17. stir-fry
  18. stir
  19. stir-fry
  20. brown
  21. stir-fry.
  22. stir
  23. Spoon
  24. serving
  25. dish
  26. squeezing

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buy organic stevia extract at yo.urenzo.com/organic-stevia-extract-powder/




True Love Brownies

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Ingredients:

  • 2 cups (or 1 15-oz can) of black beans, rinsed (to remove any added salt) and pureed
  • 4 ounces unsweetened baking chocolate or 3-4 Tbs natural cacao powder
  • 1/2 cup butter, olive oil or coconut oil
  • 1/2 cup stevia or agave nectar
  • 4 tablespoons eggs (or to replace eggs, for each egg, use one _x000d_
    3 tablespoons instant grain coffee substitute (such as Inka, Roma, Peru, or Teechino)_x000d_
    _x000d_
    1 tablespoon cinnamon_x000d_
    _x000d_
    cup ground flax seeds (only if you used eggs)_x000d_
    _x000d_
    2 teaspoons vanilla extract
  • 3 tablespoons instant grain coffee substitute (such as Inka, Roma, Peru, or Teechino)
  • 1 tablespoon cinnamon
  • cup ground flax seeds (only if you used eggs)
  • 2 teaspoons vanilla extract

Instructions:

  1. Preheat oven
  2. baking
  3. Melt
  4. puree
  5. mixing
  6. beat
  7. Beat
  8. pureed
  9. substitute,
  10. ground
  11. seeds.
  12. beat
  13. baking
  14. Bake
  15. press
  16. bake.
  17. cool.
  18. Cut

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buy organic stevia extract at yo.urenzo.com/organic-stevia-extract-powder/




Honey-Glazed Acorn Squash

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Ingredients:

  • 2 large acorn squash, halved lengthwise and seeded
  • 1 Cup brewed green tea
  • 1 Teaspoon honey, agave nectar, or stevia
  • 1 Cup almond milk
  • 1 Teaspoon vanilla extract, preferably organic
  • 1 Teaspoon ground ginger, preferably organic
  • 1/4 Teaspoon ground coriander, preferably organic
  • 1/2 Teaspoon garlic powder, preferably organic

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buy organic stevia extract at yo.urenzo.com/organic-stevia-extract-powder/




Smoked Salmon Sushi Roll with Brown Rice

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Ingredients:

  • 1 cup short-grain brown rice
  • 2 cups water
  • 3 Tbs. brown rice wine vinegar
  • ½ tsp. Stevia
  • 4 sheets Nori (dry seaweed)
  • 1 avocado, peeled, pitted and sliced
  • 2 Persian cucumbers, washed and sliced in strips
  • 8 oz. smoked salmon, cut into long strips
  • 4 tsp. wasabi paste (or 2 tsp. dried Wasabi Powder)
  • 1 lemon, sliced (serve alongside the roll for flavor enhancement)

Instructions:

  1. Boil 2 cups of water with ¼ tsp. salt. Once water is boiling, add rice and stir. Let the water return to a boil, and stir again. Reduce heat to simmer and cover pot. Cook rice for approximately 55 minutes, or until it looks “cratered”. [Rice must be slightly dry as vinegar will be added later.]
  2. Remove rice from heat and let stand for 10 minutes.
  3. Mix together the rice vinegar and Stevia. Once the rice is done resting, pour the vinegar mixture over the hot rice. Spread rice on a plate, and allow to cool completely.
  4. Cut the 4 sheets of seaweed in half, length-wise.
  5. Place 1 one of the halves on a bamboo mat wrapped in plastic wrap, and press a thin layer of cool rice on the seaweed. Leave a small border (approx. ¼ inch) along the top and bottom edge of the seaweed uncovered. This is for easier sealing later.
  6. Flip the seaweed over. This is so the rice will be on the outside of the roll once complete. [It’s really just an aesthetic thing, and is a little bit harder to roll, so if you aren’t interested in doing this step, skip it – your call.]
  7. Dot some wasabi on the [now] bottom side of the seaweed. (If you prefer to use Wasabi powder, sprinkle it along the center of the seaweed.)
  8. Arrange cucumber, avocado and smoked salmon on the seaweed. Position them about a ½ inch away from the bottom edge of the seaweed (closest to you).
  9. Slightly wet the top edge of the seaweed. Roll the seaweed once around the fillings, from the bottom toward the top, and squeeze tightly with the help of the bamboo mat. Now roll the mat the rest of the way, closing the roll. Squeeze roll again. Cut* the roll into 8 equal pieces and arrange on a serving tray. Repeat for other rolls.
  10. To Serve: These rolls are quite flavorful and really don’t need any kind of sauce. Just a few squeezes of lemon juice over the sushi pieces and you are ready to enjoy.
  11. Tip: Cutting the sushi roll after it is rolled can often be the most challenging part of doing these yourself. In order to make it easier, use a very sharp knife and dip the blade in cool water between every couple cuts. This will help to reduce the friction the blade has against the rice.

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buy organic stevia extract at yo.urenzo.com/organic-stevia-extract-powder/




Chocolate Ganache Filled Macaroons

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Ingredients:

  • 2 ¾ cups unsweetened flake coconut
  • ⅛ teaspoon powdered stevia
  • ⅛ teaspoon salt
  • 4 egg whites
  • ½ teaspoon pure almond extract
  • 2 ounces bittersweet or 80% cacao chocolate
  • 2 tablespoons heavy whipping cream
  • 24 whole almonds

Instructions:

  1. Preheat oven to 325°.
  2. In mixing bowl, combine coconut, stevia, and salt. Add egg whites and almond extract. Mix well.
  3. Cover baking sheet with parchment paper. Drop coconut mixture into mounds, using approximately 1 tablespoon for each mound. Press small indentation into center of each.
  4. Bake 15 minutes or until edges are golden brown. Cool completely on cookie sheet.
  5. In microwave-safe bowl or on stovetop, melt chocolate. Remove from heat. Add cream and stir until mixture is smooth and well blended, reheating slightly if needed. Spoon approximately ½ teaspoon chocolate mixture into center of macaroons; top each with an almond.
  6. Yield: 24 cookies
  7. TIP- Initially I had trouble with these cookies falling apart. A brilliant solution: bake them in mini muffin tins. Works great!

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buy organic stevia extract at yo.urenzo.com/organic-stevia-extract-powder/