Baking with Steviacane: Unlocking Delicious, Healthier Treats with a Revolutionary Sweetener
For a long time, my relationship with stevia as a sugar substitute in baking has been, shall we say, complicated. My past experiences often left me disheartened and my palate disappointed. The fundamental issue stemmed from stevia’s inherent properties: its lack of bulk compared to granular sugar dramatically altered the composition of recipes, leading to inconsistencies in texture and structure. More critically, I found it impossible to overlook the peculiar aftertaste – a perplexing blend of licorice, mint, and an almost metallic, baking-powder-like note that seemed to linger indefinitely after just one bite. This lingering flavor anomaly was enough to make me shy away from integrating it into my beloved baked goods.
Then, during one of my frequent expeditions down the sugar and sweetener aisle – a ritual born from the eternal hope of discovering a magical, low-calorie alternative – I stumbled upon Steviacane. Intrigued by its promise and desperate for a solution to my baking dilemmas, I decided to take a leap of faith, investing $7.00 in a bag to conduct my own culinary experiments.
The Promise of Steviacane: A Natural Blend for Balanced Sweetness
What sets Steviacane apart from many other sugar substitutes is its thoughtful composition. It combines two ingredients that are widely regarded as “natural” by many consumers: stevia extract and cane sugar. This blend aims to harness the intense sweetness of stevia while mitigating its common drawbacks, primarily the aftertaste and the bulk issue. Steviacane boasts a remarkable benefit: it contains only one-third the calories of regular sugar and is significantly sweeter, allowing you to use half the amount typically called for in recipes. This calorie reduction is a major draw for anyone looking to enjoy their favorite treats with less guilt.
Understanding the Challenges: Sugar’s Multifaceted Role in Baking
However, the reduction in quantity required introduces a new layer of complexity, particularly in baking. A half cup of Steviacane simply does not possess the same weight or volume as a full cup of sugar. While this might be a minor inconvenience in beverages, where dissolution and sweetness are the primary concerns, it becomes a crucial factor in baked goods. Sugar plays far more roles than just providing sweetness; it contributes to structure, moisture retention, browning, and tenderness in cakes, cookies, and muffins. When a substitute doesn’t replicate these properties, the results can be less than ideal.
My initial baking experiments with Steviacane highlighted these challenges. I began by adapting two of my go-to low-fat recipes: a brownie recipe and a chocolate chip cookie recipe. These recipes consistently delivered excellent results when made with conventional sugar or even other sugar substitutes like Fibrelle. However, when Steviacane was used as the sole sweetener, the outcome was disappointing. Both the brownies and cookies turned out tough, rubbery, and lacked the desirable texture. I quickly deduced that the problem wasn’t necessarily with Steviacane itself, but rather with the recipes chosen. Low-fat recipes inherently rely more heavily on sugar to provide moisture and tenderness, and they typically lack the additional fat that can help mask the textural changes introduced by alternative sweeteners. Without the hygroscopic properties of full sugar to lock in moisture, and with minimal fat to compensate, the final products were simply too dry and dense.
Finding Sweet Success: Recipes That Shined with Steviacane
Despite these initial setbacks, I wasn’t ready to abandon Steviacane. I believed its potential was still untapped, and I decided to strategically shift my approach. The key, I thought, would be to try it in recipes that inherently contained more moisture and fat, where the absence of sugar’s bulk and moisture-retaining capabilities might be less detrimental. This decision proved to be a game-changer.
Oatmeal Cookies: A Delicious Breakthrough
My first successful venture was with my favorite oatmeal cookie recipe. To elevate the nutritional profile even further, I decided to incorporate Ultragrain flour, known for its whole-grain benefits without the heavy texture often associated with whole wheat. The results were nothing short of fabulous. These cookies had a delightful texture, perfectly chewy, and the sweetness was just right. While a slight aftertaste was still discernible, it was significantly milder than my past experiences with pure stevia, and surprisingly, no one who tasted them seemed to mind. The crucial factor here was a balanced approach: I didn’t try to drastically cut down on fat, and I utilized a combination of Steviacane and dark brown sugar. The brown sugar not only contributed to the rich flavor profile but also provided the necessary moisture and chewiness that the Steviacane alone couldn’t fully replicate. This blending strategy was instrumental in achieving a truly satisfying cookie.
Double Chocolate Muffins: Crowns of Sweetness and Perfect Structure
Next, I ventured into creating my own rendition of Mary’s take on Nigella Lawson’s chocolate muffins. I tweaked the recipe slightly, adding a touch of salt and vanilla extract to brighten the flavors, and once again, opted for Ultragrain flour. The outcome was absolutely perfect. These muffins were moist, rich, and had an incredible rise. In this particular recipe, Steviacane proved to be an unexpected asset. It delivered ample sweetness without causing the muffins to spread excessively during baking, a common issue when increasing sugar content in muffins. With traditional muffins, there’s often a trade-off: more sugar often leads to a flatter top and less of that coveted “crown.” With Steviacane, I achieved both an abundance of sweetness and a magnificent, sky-high crown, contributing to an impressive visual appeal. Notably, in this recipe, I found no need to combine Steviacane with any other sugar, though the bittersweet chocolate chips certainly contributed to the overall depth of sweetness.
General Tips for Baking with Steviacane and Other Blended Sweeteners
My experiments with Steviacane have taught me valuable lessons about working with blended sugar substitutes. Here are some key takeaways to help you achieve success in your own kitchen:
- Start with Moisture- and Fat-Rich Recipes: As my brownie and cookie failures demonstrated, recipes that already contain a good amount of fat or moisture (like oatmeal cookies, muffins, quick breads, or certain cakes) are more forgiving and yield better results when using a substitute like Steviacane.
- Consider a Combination Approach: Don’t be afraid to use Steviacane in conjunction with a small amount of traditional sugar, especially brown sugar. This can help achieve the desired texture, moisture, and flavor depth that substitutes alone might struggle to provide.
- Adjust Liquids as Needed: Since Steviacane doesn’t contribute bulk or moisture in the same way sugar does, you might need to slightly increase the liquid content (milk, water, oil, yogurt, etc.) in your recipes to compensate for potential dryness.
- Mind the Aftertaste: While Steviacane significantly reduces the characteristic stevia aftertaste, it might still be present for some palates. Recipes with strong flavors (like chocolate, cinnamon, or citrus) can often mask any subtle lingering notes. Allowing baked goods to cool completely can also help mellow out the flavor profile.
- Experiment and Observe: Every recipe is different, and every oven behaves uniquely. Be prepared to experiment with small adjustments to ingredient ratios, baking times, and temperatures. Keep detailed notes of your successes and failures to refine your approach over time. Baking with alternative sweeteners is an art as much as a science.
Conclusion: Embracing the Future of Sweetening in Your Kitchen
I am genuinely excited to continue exploring the possibilities that Steviacane offers in my baking. It has some distinct benefits, particularly its calorie reduction and ability to provide sweetness without compromising structure in certain applications. While it requires a thoughtful approach and perhaps a slight re-engineering of traditional recipes, the effort is undoubtedly worthwhile. For those looking to reduce sugar intake without sacrificing the joy of homemade treats, Steviacane presents a compelling option. Its versatility in moisture-rich recipes, especially muffins and certain cookies, makes it a valuable addition to any baker’s pantry. Given how popular muffins are in my household, mastering this sweetener has been a sweet victory indeed.
Steviacane Recipes to Try
Oatmeal Cookies with Steviacane
These chewy, comforting oatmeal cookies are a testament to the success possible when baking with Steviacane, especially when paired with the robust flavor of brown sugar and nutrient-rich Ultragrain flour. They strike a perfect balance of sweetness and texture.
1 cup Ultragrain flour or white whole wheat flour (4.5 oz/126 grams)
½ teaspoon baking soda
½ teaspoon baking powder
½ teaspoon salt
1 teaspoon ground cinnamon
4 tablespoons unsalted butter, room temperature
¼ cup vegetable oil
¼ cup Steviacane sweetener (or ½ cup sugar)
½ cup dark brown sugar – firmly packed
1 large egg
¾ teaspoon vanilla
1 ½ cups oats – quick cooking or old fashioned
¾ cups raisins (plumped in boiling water and drained)
⅓ cup chopped – toasted pecans
Preheat oven to 350 degrees F. Have ready 2 ungreased baking sheets.
Stir flour, baking soda, baking powder, salt and cinnamon together in a medium bowl; set aside.
Cream butter, vegetable oil, Steviacane and brown sugar in a mixing bowl using high speed of an electric mixer; add egg and vanilla and beat just until egg is mixed in. Add the flour mixture to the butter mixture and stir just until mixed. Stir in oats, raisins and pecans.
Using a tablespoon measure, scoop up dough and shape it into 1 ¼ inch balls; Arrange about 2 ½ inches apart on baking sheets.
Bake for 12 minutes, one sheet at a time, on center rack. Remove from oven; let cookies sit on baking sheet for 2-4 minutes. Carefully transfer to a rack to cool. Store in an airtight container for up to 3-4 days.
Double Chocolate Muffins with Steviacane
These rich, chocolatey muffins rise beautifully and offer a guilt-free indulgence, proving that you can achieve perfect structure and deep flavor even with reduced sugar. The coffee enhances the chocolate notes, making them truly irresistible.
1 ¾ cups (7.9 ounces) all-purpose flour or Ultragrain or White Whole Wheat
2 teaspoons baking powder
½ teaspoon baking soda
⅜ teaspoon salt
2 tablespoons unsweetened cocoa powder
¼ cup plus 2 tablespoons Steviacane (or ¾ cup sugar)
1 large egg
⅓ cup plus two teaspoons vegetable oil
1 teaspoon vanilla extract
1 cup brewed coffee
½ cup bittersweet chocolate chips (plus more for top, if desired)
Preheat the oven to 400 degrees F. Line 8 muffin tins with paper liners.
Mix the flour, baking powder, baking soda, salt cocoa powder, and Steviacane together in a large bowl, ensuring all dry ingredients are well combined.
In a separate medium bowl, whisk together the egg, oil, vanilla, and brewed coffee until thoroughly blended. Gradually add the wet mixture to the dry mixture, stirring gently just until combined. Be careful not to overmix; a few lumps are perfectly fine.
Gently fold in ½ a cup of chocolate chips. Spoon the batter evenly into the lined muffin cups. The cups should be filled generously, coming all the way to the top and mounding slightly in the center. If desired, sprinkle a few extra chocolate chips on top of each muffin for an appealing finish.
Bake for approximately 20 minutes, or until a wooden skewer inserted into the center comes out clean. Remove from the oven and let the muffins cool in the tin for a few minutes before transferring them to a wire rack to cool completely. The stevia flavor tends to mellow and become less noticeable as the muffins cool, so I highly recommend allowing them to sit for a bit before serving to fully appreciate their balanced taste.
Makes 8 large muffins, perfect for a satisfying breakfast or a delightful snack.