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Recipes with stevia
Below some recipes with stevia. For most recipes is true that any form of make stevia may be used. The said amounts stevia lists are guidelines. Each can add more or less stevia to taste. A batter's advance to sample fine. Especially if one for baking and cooking to use steviol glycoside powder my advice: start gently, add small amounts, and test! Cooking and baking with stevioside is a matter of learning. Pure steviol glycosides are almost impossible to express in weights. The following recipes are therefore mainly to indicate what might with stevia, and offers solutions how to overcome the loss of the volume of sugar.
For convenience pouring ESsweet GrooVia is also available. GrooVia is a high quality steviol glycosides as a carrier erythritol. GrooVia is like a sugar crystal and it is much less sweet as pure steviol glycosides, making it easy to dose, and it also serves as a filler. For dough recipes preferably ESsweet GrooVia, or possibly pure steviol glycosides powder. This because otherwise you add moisture to the dough so you should add more flour to the recipe.
Below is a chart which sets put how different stevia products in proportion to 100 grams of sugar.

1 teaspoon powdered steviol glycosides

0,35 gram

100 grams of sugar

6 teaspoons stevia extract crude

30 ml

100 grams of sugar

2 teaspoons steviol glycosides solution

10 ml

100 grams of sugar

Recipes especially for baking with ESsweet GrooVia back.

Apple pie
Take a tin of 22 cm a dough:
• 200 gram flour
• 100g self-raising flour
• 80 grams of butter
• 1 egg
• 4 large apples
• 100g raisins
• Replace 100 grams of sugar for a stevia product of the schedule (use the dough preferably steviol glycosides powder)
• pinch of salt
• cinnamon
Furthermore, as usual apple pie: the tin cover this, but what to leave for the cover.
One hour put in the refrigerator. Fill with a layer of bread crumbs, pieces of apple, raisins and cinnamon and stevia.
Cover with strips or crumbs of dough withheld. Bake 45 minutes at 180 degrees.

Chocolate without sugar
• 120 g chocolate without sugar
• 2 tablespoons milk
• 30 g margarine
• 2 eggs
• Replace 25 grams of sugar for a stevia product from the scheme
Beat the egg whites of 2 eggs until well stiffly. Add the 120g chocolate (without sugar!), 2 tablespoons of milk, 30 g margarine and stevia. Heat for 2 minutes in the microwave oven (maximum position) or a bain-marie. When the chocolate has melted, add the 2 egg yolks, stirring well to. The egg white is then added with good stirring around. Let the chocolate harden in the fridge.

Mashed potatoes
• 1 ½ kg piece sliced ​​apples
• Replace 150 grams of sugar for a stevia product from the scheme
• 1 cup water
Cook over low heat the piece sliced ​​apples, stevia and 1 cup water until the apples are cooked (about 10 minutes). The apples finely stirring and if desired, add more lemon juice or cinnamon.

tarte Tatin

• 1 roll of puff pastry rolled out (± 230 g)
• 4 to 5, apples (not too acid)
• Replace 25 grams of sugar for a stevia product from the scheme
• 50g butter
Peel the apples and remove the core. Cut into 8 wedges.
Melt the butter with stevia in preheated oven in the cooking tray. Spread this mixture well on the seafloor and spreads in circle shape with the apple slices. Cover with the puff pastry which push towards the inside of the baking pan along the edges.
Bake 45 minutes in the oven at 180 °.
Place a plate on top of the baking pan and turn the cake.

• 150 grams soft (cream) butter
• pinch of salt
• vanilla marrow
• Replace 150 grams of sugar for a stevia product from the scheme (preferably using steviol glycosides powder)
• 4 eggs
• 250g self-raising flour
• cake tin 2 liters
Preheat the oven to 175 ° C
Grease the tin well with butter, pollinate it with flour and tap the excess flour from the mold. Stir the butter with stevia, salt, vanilla marrow (or grated lemon peel) with a mixer until fluffy. Stir in the eggs one at a time through. Add the following to egg only after the previous whole is incorporated into the mixture. Beat the dough even more airy. Stir by hand, in parts, the flour through. The dough should fall points of the spoon.
Fill the cake pan two-thirds of the dough. Spread the dough on the narrow sides some up and create a "gutter" divided down the middle of the dough.
Put the cake mold on the grid on the lowest shelf in the preheated oven. Bake 80-90 minutes until golden. With a skewer can carefully check if the cake is cooked. He should come out clean and dry, but not bone dry. Then the cake is cooked.
Turn the cake pan to a wire rack and let the cake cool for 10 minutes there are over with the cake tin. Take this then and let the cake stand for 10 minutes without form. Put the shape then get over it and leave the cake to cool.

• 200 gram flour
• 80 grams of butter
• Replace 100 grams of sugar for a stevia product from the scheme (preferably using steviol glycosides powder)
• 1 teaspoon baking powder
• 2 tablespoons of gingerbread spices
• cinnamon and salt
• 2 tablespoons water
• 1 beaten egg release
• little flour
Preheat oven to 170 degrees.
Put all ingredients in a bowl. Mix well together into a ball.
Put the ball a few hours in the fridge to rest. Roll it flat with a rolling pin (about 7 millimeters thick) with your rolling pin rub with some loose flour.
Put the dough in a buttered baking sheet. Garnish with almonds and brush the dough with beaten egg.
Put them about 20-25 minutes in preheated oven.

yogurt Ice Cream
• 350 grams of frozen fruit (fresh or uitblik: on eigensap)
• 5 dl yogurt or biogarde (cold!)
• A stevia product to taste
Frozen fruit from the freezer do the same in the food (come with knives, not in the blender). Grind it in 30 seconds, until smooth, add the yogurt cold there and grind until smooth. Test whether it is sweet enough. If not, you can be stevia (flavor of choice) do when.
Eat immediately or put it in a covered bowl in the freezer, the only weeks tenable.

Profiteroles (± 25 pieces)
• 1.5 dl water
• pinch of salt
• 75 grams of margarine
• 75 g whole grain flour
• 3 (free-range) eggs
Bring water, salt and butter to a boil. Add at once the whole wheat flour and continue stirring until the dough is released as a ball of soil. Take one by one the eggs, the eggs to the pan from the heat and stir. The next egg add only as the previous one is fully incorporated into the dough. Continue for about 5 minutes until the dough comes away draw and a shiny appearance.
Spoon 2 teaspoons of small mounds of dough on a greased baking sheet. Bake the puffs in cooking more than fifteen minutes in a preheated oven at 200 degrees. Cool the puffs in the oven (slightly open).

• 4 egg yolks
• Replace 50 grams of sugar for a stevia product from the scheme
• 85 grams of wheat flour (not whole grain, i.v.m. lumps by fibers)
• 500 ml milk
• 2 tablespoons instant coffee decaffeinated (for mocha filling)
Beat the egg yolks with the stevia to a creamy cream. Sift in the flour and stir until smooth. Cook in a saucepan the milk (and stir the instant coffee by). Pour a thin stream while stirring in the cream.
Pour back into the pan and heat, stirring, over low heat, boil.
Let the cream, stirring, about 5 minutes cooking to something sticking to the bottom. Put the cream into a bowl and put it in a bucket of ice cold water. Let the cream with occasional stirring cold.
Put the cream in a dessert and prick with a nozzle hole in a profiterole. Syringe as all puffs filled.
Instead of the above cream can of course also be whipped cream sweetened with stevia serve as filler.

• 125g butter
• 250 gram flour (whole wheat)
• pinch of salt
• 1 egg
• 3 drip lemon juice
• Replace 50 grams of sugar for a stevia product from the scheme (preferably using steviol glycosides powder)
Put everything in a bowl and mix / knead into a firm dough. Grab small pieces of the dough and make a ball of it. Save the scoop flat and make sure it is not too big and too thick. Take a plate full and put them in the preheated oven (150 degrees) until they are golden brown (about 20 minutes).
Let the cookies cool a while and tuck.

Pie with ESsweet GrooVia
• 250g flour
• 120 g butter (cold)
• 1 pinch salt
• 20 grams GrooVia
• 1 egg
• 1-2 tbsp water
• 4-5 pieces apples
• 20 grams GrooVia
• 150g raisins
Rub flour and butter crumbly, add salt, GrooVia, egg and water and knead into a dough. Roll out the dough to the desired size and place in the greased baking tin. Place the dough for 20 minutes or longer cool. Peel apples, remove the core. Cut fruit transversely into thin slices and GrooVia in a saucepan, boil 2 minutes, cool. Preheat the oven to 250 ° C. Cover the dough with raisins, topped distribute apples. The apple pie on the second lower level in the oven, bake at 250 ° C for about 15 minutes, straight from the tin and leave to cool on a rack.

Chocolate cake with ESsweet GrooVia
• 150 g butter (room temperature)
• 80-90 grams ESsweet GrooVia
• 20 g cocoa powder
• 3 free-range eggs
• 100 ml sour cream
• 200g flour
• Baking Powder 1 package (phosphates)
• Flour and baking powder can also be replaced by self-raising flour
Preheat the oven to 220 ° C. coated form with baking paper. Mix the butter and cocoa powder luchtig.GrooVia there stir. One egg after another mix the butter cream. Slowly add the cream, with continuous mixing. Mix flour and baking powder little by little into the batter. Pour batter into prepared mold. Shape on the lower bar in the oven, chocolate cake at 220 ° C for 10 minutes, then 30 minutes at 180 ° C.
Serve with whipped cream.

Cookies with ESsweet Groovia
• 80 g softened butter
• 1 egg
• 35-40 grams ESsweet GrooVia
• 150 gram flour
• Egg yolks
Butter, egg and GrooVia mix until fluffy mass. Add flour and stir until a soft dough. Dough wrap in foil and put an hour in the refrigerator. Preheat oven to 180 degrees. Place on a baking tray baking paper straight. The dough to a thickness of 2-3 mm. Stick with a mold pieces of dough, place on baking sheet and brush egg yolk over it. Cookies in the middle of the baking in oven at 180 degrees Celsius for 10 to 15 minutes.

Gingerbread cookies with ESsweet GrooVia
• 80g flour
• 7 grams ESsweet GrooVia
• Pinch of salt
• 1 tbsp mixed spice
• 3 tablespoons buttermilk
• 5 tablespoons sunflower oil
• 10 g butter
Preheat the oven to 170 ° C. Put the flour, ESsweet GrooVia, salt and mixed spice into a bowl and let the butter soften briefly in the microwave. Stir in the buttermilk and oil with the butter into the flour.
Stir well and then knead into a ball. Optionally, add a little flour. Roll small balls between your hands and press them lightly on the baking sheet. Bake the gingerbread cookies in preheated oven at 170 ° C for 20 minutes.

Gingerbread with ESsweet GrooVia
• 100 grams of honey
• 1 tablespoon agave syrup
• 250 gram flour
• 1 tablespoon ESsweet GrooVia
• ½ teaspoon salt
• 3 teaspoons cinnamon
• 1 teaspoon anise
• 1 teaspoon nutmeg
• 1 teaspoon ground cloves
• 1 egg
• A few almonds for garnish
Gently heat the honey and agave syrup slightly. Then leave to cool.
Put the flour, baking soda, ESsweet GrooVia, salt, cinnamon, anise, nutmeg, and cloves in a bowl and stir here now somewhat cooled honey mixture through it. Knead to a firm dough and shape it into a figure of a doll. Beat the egg and lubricate here pop along for a nice brown color. Garnish with almonds and bake taaipop in 15 to 20 minutes at 170 ° C until tender.

Satay sauce with ESsweet GrooVia
• 250 ml of water
• 2 cloves garlic
• 1 tablespoon ESsweet GrooVia
• 1 teaspoon sambal
• 5 tablespoons sweet soy sauce
• 6 tablespoons peanut butter
Bring water to a boil. Add the ESsweet GrooVia, soy sauce and sambal. Squeeze the garlic over the pan and stir in the peanut butter through it.

Fruit bars with ESsweet GrooVia
• 150 grams of oat flakes
• 200 gram flour
• 2 teaspoons cinnamon
• Pinch of salt
• 200g butter
• 15 grams ESsweet GrooVia
• 2 tablespoons buttermilk
• 2 tbsp sunflower oil
• 5 tablespoons honey
• 150 grams of dried fruit of your choice.
Preheat the oven to 170 ° C.
Put the oats, flour, cinnamon, (soft) butter and salt in a mixing bowl and mix on low speed for 1 minute. Now solve the first ESsweet GrooVia in the buttermilk and mix then with sunflower oil and honey by the grainy paste. Stir until finally see the fruits dried chopped through.
Press the grainy dough into a round baking pan (Ø ± 23 cm) semi-solid and ironing is possible for a beautiful tan a beaten egg over it. Bake at 170 ° C in about 35-40 minutes until golden brown.
Allow it to cool and cut into strips. Nice to carry!

Order now the latest book by Winiefred of Killegem: Winiefred cooking with stevia

Recently allowed stevia to the European Commission are used as a sweetener. Good news, because stevia has no calories and is the perfect sugar substitute for diabetics and for anyone who wants to lose weight. In addition, it can easily be used for cooking and baking.

Winiefred From Killegem is a fan of stevia and tells you everything you need to know about this sweet little plant. About the history, culture, ingredients, health benefits ... And of course, she wants to go to work in the kitchen. Winiefred looking for the best recipes with stevia drops, powder and -blaadjes.

Milkshakes, jam, biscuits, pancakes with homemade chocolate, sangria, chocolate mousse: Winiefred made of any sweet classic variant with stevia! And

Of course it remains first and foremost herbalist: fresh herbs and delicious spices are indispensable in her recipes.

Recipes with natural sweetener stevia

Auteur Winiefred Van Killegem
Foto’s Marc Wauters
64 blz – prijs 11.50€
Uitgeverij Davidsfonds Leuven
NUR 440
ISBN 9789058268211


Pure steviol glycosides

ESstevia is a specialist in pure steviol glycosides and since the European approval of steviol glycosides in 2011, its development has of course not stood still!

Eleven steviol glycosides are permitted as sweeteners in the EU. They are stevioside, steviolbioside, rubusoside, dulcoside A, rebaudioside A, B, C, D, E, F and M.

Among the first steviol glycosides approved by the EU in 2011, stevioside pioneered stevia-based sweeteners. Stevioside was the first because it is the most abundant steviol glycoside in stevia leaves. The problem with stevioside is that it has a bitter aftertaste and a licorice-like aftertaste.

But then the researchers discovered stevia plants that stood out from the crowd. They had a higher proportion of the steviol glycoside rebaudioside A, which tastes better than stevioside and is also twice as sweet. That opened up commercial opportunities for reb A, which is the most widely used steviol glycoside today.

Since reb A is sweeter and tastes better, it is easier to use. In addition, there are methods to mask the residual bitterness, as well as the licorice-like aftertaste.

Reb A was a big step forward for steviol glycosides as a sweetener. But it was soon discovered that the purest forms of reb A didn't always taste the best. It started the hunt for the others.

A new alternative

Researchers discovered steviol glycosides rebaudioside D and M (reb D and reb M). Scientists had known about these substances for some time, but it was only now, after it was approved in the EU in 2017, that it became a real alternative in the food industry.

Reb D and M have more glucose units linked to steviol.

Steviol glycosides are the sweet components of the leaves of the stevia plant. They consist of the substance steviol, which is bound to various glucose residues via so-called glycosidic bonds. For example, stevioside has compounds with three glucose groups and reb A up to four. Reb M has a total of six glucose parts. The high number of glucose units is part of reb M's explanation of good taste. Studies show that more glucose units produce more sweetness and less bitterness.

ESstevia supplies steviol glycosides pure in powder form or as a solution in water. The pure powder is amazingly sweet (about 300x sweeter than sugar) and suitable for sweetening hot and cold drinks, baking and cooking. 
Liquid is useful in hot and cold drinks such as coffee, tea, yogurt, but also in smoothies or jam. The sweets are there for hot drinks. GrooVia crystal is available for baking with steviol glycosides. It resembles sugar and is even a crystal. In addition to these deliciously sweet products, ESstevia supplies many other stevia products.
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