Spring 2011

BANANA BREAD With Krisda Stevia

2 large ripe bananas
¼ cup oil
½ cup sour cream
2 eggs 1 tsp vanilla
1 cup Krisda Stevia Baking Formula
1 ¼ cup all purpose flour
1 tsp. baking soda
1 tsp. baking powder

Preheat oven to 325 degrees and line 1 loaf pan with parchment paper. In a large bowl mash banana, whisk in oil, sour cream, eggs and Krisda Stevia Baking Formula. Sift together flour, baking soda and baking powder. Add dry ingredients into banana mixture, stir just until combined. Turn mixture into prepared pan and bake 45 minutes to 1 hour until a skewer inserted into the center comes out clean. Cool bread in pan 10 minutes and then remove from pan and cool completely.

Spring 2011

MORNING GLORY MUFFINS With Krisda Stevia

1 cup grated carrots
½ large apple grated
½ cup oil
¼ cup shredded coconut
¼ cup crushed almonds
2 eggs
1 tsp vanilla
2/3 cup Krisda Stevia Baking Formula
1 tsp cinnamon
1 ¼ cup all purpose flour
1 tsp baking soda
1 cup dried cranberries

Preheat oven to 325 degrees and prepare muffin pan. Mix together carrots, apple, coconut, almonds, eggs and vanilla. Once mixed add Krisda Stevia Baking Formula and mix thouroughly. Sift together flour, cinnamon and baking soda and add to carrot mix, mixing just until combined. Fold in cranberries. Spoon into prepared pan and bake 20 minutes or until a skewer inserted into the center of a muffin comes out clean. Remove muffins from pan and cool completely.

Autumn 2010

VEGAN CHOCOLATE CAKE

1 ½ cups all purpose flour
1/3 cup cocoa powder
1 tsp baking soda
1 cup Krisda Stevia Baking Formula
½ cup oil
1 cup soymilk
2 tsp vanilla
2 tsp apple cider vinegar

Preheat oven to 325 degrees. Sift together flour, cocoa, soda and Krisda Stevia Baking Formula. Place dry ingredients into a large bowl and whisk to combine well. Make a large well in the center of the dry ingredients and pour all wet ingredients into the center. Whisk gently until all dry ingredients are incorporated. Divide mix into either prepared muffin pan or cake pan. Bake 20 minutes to 1 hour depending on size of pan(s).

Autumn 2010

RASPBERRY STREUSEL MUFFINS With Krisda Stevia

Muffins:
2 eggs
¼ cup melted butter
1/3 cup buttermilk
½ cup Krisda Stevia Baking Formula
1 ½ cup all-purpose flour
1 tsp. baking powder
1 cup fresh or frozen raspberries

Topping:
¼ cup all purpose flour
2 Tbsp. ground almonds
1 Tbsp. Krisda Stevia Baking Formula
2 Tbsp. soft butter

In a small bowl mix together all topping ingredients until crumbly, set aside. In a large bowl whisk together eggs, buttermilk, butter and Krisda Stevia Baking Formula. Add flour and baking powder and stir until just moistened. Gently fold in raspberries. Spoon into greased or paper-lined muffin cups, filling ¾ full, top with topping. Bake in centre of 375 degree oven until tops are firm to the touch.