some sweet ideas: cooking with natvia

In my quest to make sugar-free life, well, sweeter, I’ve been scouting different fructose-free sweeteners for you. It’s a minefield. There are a lot of sugar-free chocolates and treats out there…but the sweeteners read like something from a box of Ratsak.  I’ve shared on the safe and not-so-safe alternative sweeteners before. One or two alternatives do exist. One of them being stevia, which is extracted from the leaves of a South American plant.

Picture 13via

It’s a stack sweeter than sugar and is fructose-free. Native Americans used it medicinally as a digestive aid. I first read about it via Donna Gates’ Body Ecology and have been trying it out in a few recipes. It’s great with berries and yoghurt…it has a slight licorice tang to it. Anyway… For this sponsored review, Natvia asked to share three of their stevia recipes. To give you a taste of the stuff. Cut’n’keep!

Natvia is a natural sweetener made from Reb A stevia, and erythritol. Reb A is the purest and sweetest parts of the stevia plant, and erythritol is a naturally occuring nectar in some fruits, such as melons and grapes.

Things you should know about Natvia:

  • it’s 100% natural
  • it has 95% fewer calories than sugar
  • it’s fructose free
  • it contains no aspartame, or saccharin
  • it’s great for baking and cooking

almond Tea Cake Loaf

This recipe makes one tasty, coconuty loaf. It’s made denser with the almond meal.

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