Thank you to all those who have enjoyed cooking with Mom's Island Bakens and have written to me about your experiences.
A couple of months ago, I had a reader ask how he could bake my recipes using Stevia instead of agave or honey. He also revealed that he, like so many of us, does not like the aftertaste of Stevia. His idea was that maybe there is a way to hide the aftertaste and at least cut down on the other sweeteners. We know that Stevia is a natural plant (provided you buy an organic product that has not been artificially processed) and that your body does not recognize it as a sugar. So for a diabetic or anyone trying to cut down on sugar in the body, this may be a good option for sweets. I started working on using my recipes and trying to come up with a Stevia solution.
Here is what I came up with and have tested on a number of my recipes. I think this Stevia-Honey/Agave combination would work for any recipe you have:
If your recipe calls for 1/2 cup agave/sugar/honey, then only add 1/4 cup raw organic honey (or agave) and 1 & 1/2 tablespoons of Organic Stevia powder (about 4 or 5 packs of Sweetleaf).
Easy! This cuts down the sugar content by 1/2 and your "bakens" are just as delicious because you can not taste the Stevia aftertaste. The honey does so well at covering the Stevia aftertaste, but I also tried it with Raw Organic Agave and that also worked. Any more Stevia began to not work as well. Although if you double the recipe, you can just double the amounts of both Honey and Stevia.
So, here is the recipe for Favorite Oatmeal Raison Cookies from Mom's Island Bakens and I have modified it to include this Stevia option: