SweetLeaf Organic Stevia

I received this product for free from the sponsor of the Moms MeetSM program, May Media Group LLC, who received it directly from the manufacturer. As a Moms MeetSM blogger, I agree to use this product and post my opinion on my blog. My opinions do not necessarily reflect the opinions of May Media Group LLC or the manufacturer of this product.

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I was fortunate enough to receive a lovely package from SweetLeaf Organic Stevia products to review on this here blog!

I gave it some time to really test them out because you can’t rush these things, you know?

First, some facts about SweetLeaf Organic Stevia Sweetener:

• SweetLeaf Organic Stevia® Sweetener is a Certified Organic, zero-calorie sweetener made from high-quality stevia leaves.

• With a delicious taste that is sweeter than sugar, SweetLeaf Organic Stevia Sweetener is perfect for sweetening hot or cold beverages, cereals, baked goods, desserts, fresh fruit, yogurt, and more.

• SweetLeaf Organic Stevia Sweetener is gluten free, and contains no artificial ingredients, calories, carbohydrates, or glycemic response, making it ideal for people managing their blood sugar or calorie intake.

• One packet of SweetLeaf Organic Stevia Sweetener is as sweet as two teaspoons of sugar.

 

Individual packages of powdered stevia are becoming more and more popular as a replacement for sugar at coffee shops and such. This was the first time I’d tried flavored stevia in liquid form and they were a really nice addition to morning coffee! I tested peppermint mocha and I handed the pumpkin spice over to my spicy tea, pumpkin spice loving friend to try. she gave it a big thumbs up!

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SweetLeaf also has Sweet Drops – concentrated bottles of flavoring you can add to water. My kids loved these as a little party in their cup! They enjoy juice and flavored drinks but we limit then so this was a great way of giving them something tasty without added sugar and such.

 

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SweetLeaf Organic Stevia® comes in 35 ct. ($4.99) or 70 ct. packets ($8.99). Prices may vary based on the retailer.

 

Check out SweetLeaf Organic Stevia at SweetLeaf.com or visit facebook.com/SweetLeafStevia!

They also carry good, clean soap (ha!) that I love! Look for it at ShopSweetLeaf.com

 

Gluten-free, dairy-free pumpkin bread recipe

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Here’s my contribution to the flurry of pumpkin recipes at this time of year. I bought these mini loaf pans at Bed, Bath and Beyond and they are perfect! You can eat one, freeze one, donate one.. eat another one? 😉

Ingredients

1/2 a 15oz can pumpkin puree
2 eggs
1/2 cup melted coconut oil ( I like Nutiva)
1/3 cup water
1 1/2 cups sugar
1 3/4 cups gluten-free flour
1 teaspoon baking soda
1 teaspoon salt
1/2 tsp xantham gum
1/2 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
1/4 teaspoon ground cloves
1/8 teaspoon ground ginger

Directions

Preheat oven to 350 degrees F. Grease & line 4 mini loaf pans.

In a large bowl, mix together pumpkin puree, eggs, oil, water and sugar until well blended. In a separate bowl, whisk together the flour, baking soda, xantham gum, salt, cinnamon, nutmeg, cloves and ginger. Stir the dry ingredients into the pumpkin mixture until just blended. Pour into the prepared pans.

Bake for about 30 minutes in the preheated oven. Loaves are done when toothpick inserted in center comes out clean.

Gluten-free, dairy-free coconut muffins

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These muffins turned out moist and light. Fresh out of the oven it was difficult to tell they were GF! All 12 were completely demolished in less than 10 hours. I’d say they were a success!

  • 1 1/2 cups gluten-free all-purpose Flour (I used Bob’s Red Mill)
  • 1/2 teaspoon xantham gum
  • 2 teaspoons baking powder
  • 1 teaspoon baking soda
  • 1 cup sugar
  • 1/2 teaspoon salt
  • 1 cup shredded coconut + a little extra for sprinkling
  • 2 large eggs
  • 1/2 cup coconut oil (warmed to keep it in it’s liquid state)
  • 1 cup coconut milk
  • 1 teaspoon vanilla extract

*Makes 12 muffins*

Preheat the oven to 350 F and line a 12 muffin pan.

In a large bowl, thoroughly combine all the dry ingredients.

In a separate bowl, whisk together the wet ingredients.

Add the wet ingredients to the dry and mix until just fully combined.

Fill each muffin until about 3/4 full of batter,

Sprinkle a little shredded coconut over the batter , adding some coarse sugar crystals for sparkle and sweetness! 

Bake for 22-26 mins. When the edges are golden brown and a toothpick inserted in the center comes out clean, they’re done!

Let me know if you try them!

B-a-n-a-n-a-s

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In our house our banana eating goes something like this:
Green – let it rest and ripen
Yellow – eat all the bananas
Spotty – eat them as fast as we can before they go brown. Alternatively, smoothie time.
Brown – banana bread baking time
Black – ick! A visit to the Rottweiler’s bowl.

Banana bread

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In these parts we call this stuff muh-na-na bread.

We used this recipe, plus some added all spice and vanilla.

It was perfect!

Ingredients
2 cups all-purpose flour
1 teaspoon baking soda
1/4 teaspoon salt
1/2 cup butter
3/4 cup brown sugar
2 eggs, beaten
2 1/3 cups mashed overripe bananas (I used 4 bananas)
***I added a few shakes of allspice and a sprinkling of vanilla extract***
 
Directions
 
Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 9×5 inch loaf pan. 
 
In a large bowl, combine flour, baking soda and salt. In a separate bowl, cream together butter and brown sugar. Stir in eggs and mashed bananas until well blended. Stir banana mixture into flour mixture; stir just to moisten. Pour batter into prepared loaf pan.
 
Bake in preheated oven for 60 to 65 minutes, until a toothpick inserted into center of the loaf comes out clean. Let bread cool in pan for 10 minutes, then turn out onto a wire rack.