It sounds seductive. Stevia, also called honey leaf, sweet herb or sweet leaf, can replace sugar, is not harmful to the teeth, has no calories and should additionally be able to achieve a positive effect on health. In Germany, however, Stevia has only been approved as a foodstuff since December 2, 2011, as previously the health safety of the sweetener was not considered secure.
Used as sweetener or sugar substitute
Stevia, called the plant Stevia Rebaudiana, has its origins in Paraguay in South America. Stevia has long been used as a sweetener and sugar substitute because of its extremely natural sweetness. The population of Brazil and Paraguay uses Stevia not only as a sugar substitute, but also as a medicine.
Stevia should be able to lower blood pressure and blood sugar. Therefore, Stevia is also a suitable sugar substitute for diabetics. Stevia can also be used as an alternative to sugar for neurodermatitis.
Effect of Stevia
In China, Japan, USA, Israel, Mexico and New Zealand, the sweet plant is very popular as a sugar replacement in drinks and food. The reason why Stevia has not been approved for a long time in large parts of Europe is that there were no scientific theories about the absolute safety of consuming this alternative for sugar. In addition, studies from the 1980s in which Stevia was tested on rats and on hamsters showed that this sugar substitute could possibly have a teratogenic effect.
However, recent results show that a person would need to consume about half of his or her own body weight per day as a mass of stevia in order to achieve a comparably high concentration of stevia dosage as compared to hamsters and rats tested at that time.
Stevia: 300 times sweeter than sugar
In April 2010, the European Food Safety Authority published a positive review of Stevia. In July 2011, the Standing Committee of the European Commission approved the approval of stevia for use as a sweetener product. The natural sweetener has it all. Stevia, whose glycosides are found in the leaves of the plant, is about 300 times sweeter than sugar extracted from extracted stevioside.
Recipes with stevia
To prevent stevia from causing an undesirable bitter aftertaste as a substitute for sugar, it is important to dose this sugar substitute correctly. But this is not that easy. For Stevia as a powder or liquid, attention should be paid exactly to the manufacturer's instructions. It should also be noted that in many recipes for cakes, sugar not only functions as a sweetener but also contributes to the volume of the dough and provides a loose consistency.
Stevia is ideal for a shortcrust pastry, quark oil dough or yeast dough. But: Stevia can not be caramelized!
Recipe for a marble cake with stevia
This is how the classic marble cake with stevia can succeed:
- 500g flour
- 1 packet of baking soda
- 250 g soft butter
- 4 eggs, size M
- 1 vial of rum flavor
- 1 vial of vanilla flavor
- 125 ml of milk, as well as 2 tablespoons of milk
- 2 teaspoons of cocoa
- 1 tsp stevia as a powder
- 1 pinch of salt
Place the eggs in a large bowl and beat together with the butter until frothy. Add milk, stevia, salt and rum and vanilla flavor, beat further. Mix baking soda with flour, gradually add this mixture to the mixture in the bowl, stir into a dough. Put the dough 2/3 in a greased tin and mix the rest of the dough with 2 tablespoons of milk and cocoa. Add the cocoa dough into the box, marinate light and dark dough with a fork. Bake in preheated oven at 180 ° C circulating air for about 50 to 60 minutes. This cake can also be eaten by diabetics!