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 Stevia Leaf Recipes





Oatmeal Apple Muffins


© David Richard, Vickie Mosser Share
 (Excerpted from Stevia Rebaudiana: Nature's Sweet Secret)

1 Cup Whole Wheat Flour
1 Cup Rolled Oats
1/2 tsp. Salt
3 tsp. Baking Powder
1/2 tsp. Nutmeg
2 tsp. Cinnamon
1 1/2 tsp. STEVIA
1 Egg
3/4 Cup Milk
1/4 Cup Oil (or 1/4 Cup Applesauce)
1 Medium Apple Cored and Course Chopped
3/4 Cup Raisins

Preheat oven 400 degrees. Mix first seven ingredients thoroughly. In separate bowl mix remaining ingredients. Gradually mix dry ingredients into moist ingredients. Spoon into greased muffin tins. Bake 15 to 20 minutes.





Carrot Cake


© Rita DePuydt
(Excerpted from Stevia: Naturally Sweet Recipes for Desserts, Drinks and More!,

Makes 10 servings

1/2 cup unsweetened coconut
6 ounces crushed pineapple with juice (one 8-ounce can)
1/2 cup butter
1 tsp powdered stevia extract
3 tbsp date sugar
2 eggs, warmed to room temperature and beaten
1/3 cup plain nonfat yogurt
1/4 cup soymilk or milk
1 tsp vanilla extract
1/2 tsp maple flavoring
1/2 cup chopped walnuts
2 cups grated carrots

1 cup whole wheat pastry flour
1 cup unbleached white flour
2 tbsp soy flour
2 tsp baking powder
1 tsp baking soda
1 1/2 tsp cinnamon
1/2tsp salt



Preheat the oven to 350 degrees F. Oil an 8 to 9-inch springform pan or a 6 x 10-inch cake pan.

Soak the coconut in the pineapple and juice. Use all the juice from an 8-ounce can of pineapple but only 6 ounces of the pineapple. Set aside.

Soften and cream the butter in a large mixing bowl. Cream in the stevia extract and the date sugar. Gradually cream in the beaten eggs. Don't worry if the butter separates.

Thin the yogurt with the soymilk or milk and add to the butter mixture. Mix in the vanilla and maple flavoring. Stir in the walnuts, the coconut-pineapple mixture and the carrots.

Sift the flours, leavenings, cinnamon, and salt together twice in a separate bowl.

Fold the dry ingredients into the wet ingredients, stirring just until blended. The batter will be stiff.

Spoon the batter into the cake pan, and bake for 1 hour. Cool in the pan.

Release the pan and top with Cream Cheese Frosting (following).


Cream Cheese Frosting

(1 cup)

8 ounces soft cream cheese
2 tbsp soymilk or milk
1 ½ tbsp lemon juice
Finely grated rind of ½ lemon
1/3 tsp to ½ tsp powdered stevia extract (to taste)
1 tbsp honey

Soften the cream cheese with the milk in a bowl. Beat in the lemon juice, lemon rind, stevia extract, and honey. Whip until thoroughly blended and creamy.






Pumpkin Pie


2 cups pumpkin puree
2 eggs
7 oz. coconut milk (half a 14. oz. can)
1 teaspoon cinnamon
1 teaspoon ground ginger
1/2 teaspoon nutmeg
1 cardamon pod
1 tablespoon Vanilla Extract
2 tablespoons Stevia leaf powder

Preheat oven to 350F.

Place all ingredients into a large bowl and mix until smooth.

Pour into a prepared pie shell and bake for about an hour, or until a knife inserted into the center comes out clean.

Cool completely before serving.






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