{"id":1010622267507,"title":"Stevia Leaf Powder - Organic","handle":"stevia-leaf-powder-organic","description":"Stevia Leaf Powder - Bulk Organic - 4 ozStevia is one of a family of plants that are native to South America and have been used for centuries to sweeten drinks and foods. Stevia leaves are said o date, no harmful side effects have come to light, making stevia one of the most promising sugar alternatives available. Steviosides can be from 30 to 300 times sweeter than sugar though the amount of sweetness varies from leaf to leaf and plant to plant. Stevia has been in wide use in South America for centuries, and in Japan since the government banned the use of artificial sweeteners. Stevioside is a natural sweetener extract from the stevia leaf becoming more popular since the FDA allowed it to be called a sweetener in 2008. The metabolism of stevioside leads to the formation of steviol. Stevioside is quite safe. Fertility and teratogenicity studies have not shown any major concerns for safety. Stevioside is of benefit for diabetics, PKU patients, as well as for obese persons intending to consume fewer calories by avoiding sugar supplements in the diet. No allergic reactions to it seem to exist. Stevioside is present in the stevia plant at levels up to 13%. PrecautionsStevia has no reported side effects. Packed Fresh To Order In Our Flavor Savor Foil Bags! Our Herbs Are Absolutely The Purest And Freshest Stevia Shipped To Your Door! We Buy Direct From The Growers And Store All Our Precious Herbs In Climate\/Light Controlled \"Waiting Rooms\"! Florida Herb House guarantees the best herbs and spices all year round!Macadamia Nut Butter CookiesThe most fun part of this recipe is forming the balls of dough to make the cookies. My hands become quite gooey! Then, I get to lick them off. Yummmmmm...1\/4 cut macadamia nut butter (approximately 2 1\/2 ounces macadamia nuts, whole)1\/4 cup butter, room temperature1 teaspoon stevia powder 4 packets sucralose1\/2 teaspoon vanilla1 egg1\/2 teaspoon baking soda1\/4 cup soy protein (NOT soy flour!)1\/2 cup ground almondsTo make the nut butter: Place the nuts into food processor with chopping blade and process until they are creamy, about 2 to 4 minutes. At first, the nuts will form a meal, then the oil will begin to separate out of them. That is when the nut butter is formed.In a small mixing bowl with an electric mixer on medium speed, cream the macadamia nut butter, butter, SteviaPlus® and sucralose for 2 minutes. Add the vanilla and egg, continuing to mix for 1 more minute. In a small bowl, mix the baking soda, soy protein and ground almonds. On low speed, gradually add the dry ingredients to the butter mixture, until thoroughly combined. The dough will be STICKY! Dust your fingers with soy protein and form the dough into balls about the size of golf balls. Place them 2\" apart on a baking sheet, (lined with parchment paper, if desired, for easier clean-up), and bake at 375 F for 6 minutes. They should appear under-done. Allow the cookies to rest on the baking sheet for one to two minutes. Place cookies on a cooling rack to cool Makes 9.Oatmeal Raisin Cookies1\/2 cup raisins (packed)5 ounces apple juice1\/3 cup raw cashews or walnuts (coarsely ground)1\/4 cup soy flour1\/2 cup butter or margarine (softened)3\/4 tsp. stevia powder1\/2 tsp. maple flavoring1 tsp. vanilla extract1 large egg1\/4 cup milk1 1\/2 cups rolled oats1 cup whole wheat pastry flour1 tsp. baking soda1 tsp. cinnamon1\/4 tsp. salt \r\nPreheat oven to 375 degrees. Oil a cookie sheet.Yield: 18 (3 inch) cookies.Place the raisins and apple juice in a small pan and sinner over low heat for 15 minutes.Coarsely grind cashews or walnuts in a blender. In a mixing bowl, cream the cashew or walnut meal and soy flour into the softened butter (or margarine). Stir in the stevia, maple flavoring, vanilla, and slightly beaten egg.Cream 1\/3 of the stewed raisins and all of the juice in a blender. Set the rest of the raisins aside. Stir the creamed raisins into the butter mixture. Add the milk and oats.Sift together the wheat flour, baking soda, cinnamon and salt. Stir the flour into the other ingredients. Add the rest of the raisins. Don't over mix.Drop onto oiled cookie sheet and flatten with the palm of the hand.Bake 13-15 minutes.NOTE: Soft margarine may also be used.For reduced-fat cookies: substitute the 1\/2 cup of butter in the recipe for 1\/3 cup butter and 1\/4 cup apple butter.If you don't want to add the nuts increase the flour by 1\/4 cup. Pumpkin PieSingle 9-inch crust1.4 tsp. salt1 cup whole wheat pastry flour2 Tbsp soy flour4 Tbsp soft soy or canola margarine3 Tbsp cold water Mix the salt into the flour. Cut the margarine into the flour with a pastry blender or fork until well distributed and looks like a coarse meal. Sprinkle the water in gradually while mixing the flour.Form into a ball and roll out between two pieces of wax paper. Remove top sheet of paper and flip crust over into a pie pan. Remove the other paper. Trim and flute edges.Filling 10 to 12 ounces soft or silken tofu1\/3 cup oil2 cups fresh cooked pumpkin (packed) OR1 15-ounce can of plain pumpkin2 Tbsp maple syrup1 Tbsp date sugar1\/2 tsp maple flavoring1\/2 tsp stevia powder1\/4 tsp salt1 tsp cinnamon1\/2 tsp ginger1\/4 tsp nutmeg Preheat oven to 350 degrees.Blend all the ingredients for the filling until smooth and creamy in a blender or food processor. If using a blender, start with some of the tofu and oil. Gradually add the rest of the ingredients. Use the pulse button; stirring in between pulses.Pour into an unbaked pie shell. Bake for 1 hour. Chill and serve.","published_at":"2018-06-18T12:28:31-04:00","created_at":"2018-06-18T12:28:31-04:00","vendor":"vendor-unknown","type":"Powders","tags":[],"price":1299,"price_min":1299,"price_max":2799,"available":true,"price_varies":true,"compare_at_price":null,"compare_at_price_min":0,"compare_at_price_max":0,"compare_at_price_varies":false,"variants":[{"id":10708961722483,"title":"16 oz. (1 lb.)","option1":"16 oz. (1 lb.)","option2":null,"option3":null,"sku":"-01","requires_shipping":true,"taxable":false,"featured_image":{"id":3419921121395,"product_id":1010622267507,"position":1,"created_at":"2018-06-18T12:28:31-04:00","updated_at":"2018-06-18T12:28:31-04:00","alt":"Stevia Leaf Powder - Organic","width":255,"height":200,"src":"https:\/\/cdn.shopify.com\/s\/files\/1\/0057\/2617\/5347\/products\/48782018a20e07dbee330721b9d3dc58_7c00df2f-a377-4c75-976d-df7c104bd5ea.jpg?v=1529339311","variant_ids":[10708961722483,10708961755251]},"available":true,"name":"Stevia Leaf Powder - Organic - 16 oz. (1 lb.)","public_title":"16 oz. (1 lb.)","options":["16 oz. (1 lb.)"],"price":2799,"weight":544,"compare_at_price":null,"inventory_management":null,"barcode":""},{"id":10708961755251,"title":"4 oz. (1\/4 lb.)","option1":"4 oz. (1\/4 lb.)","option2":null,"option3":null,"sku":"-02","requires_shipping":true,"taxable":false,"featured_image":{"id":3419921121395,"product_id":1010622267507,"position":1,"created_at":"2018-06-18T12:28:31-04:00","updated_at":"2018-06-18T12:28:31-04:00","alt":"Stevia Leaf Powder - Organic","width":255,"height":200,"src":"https:\/\/cdn.shopify.com\/s\/files\/1\/0057\/2617\/5347\/products\/48782018a20e07dbee330721b9d3dc58_7c00df2f-a377-4c75-976d-df7c104bd5ea.jpg?v=1529339311","variant_ids":[10708961722483,10708961755251]},"available":true,"name":"Stevia Leaf Powder - Organic - 4 oz. (1\/4 lb.)","public_title":"4 oz. (1\/4 lb.)","options":["4 oz. (1\/4 lb.)"],"price":1299,"weight":181,"compare_at_price":null,"inventory_management":null,"barcode":""}],"images":["\/\/cdn.shopify.com\/s\/files\/1\/0057\/2617\/5347\/products\/48782018a20e07dbee330721b9d3dc58_7c00df2f-a377-4c75-976d-df7c104bd5ea.jpg?v=1529339311"],"featured_image":"\/\/cdn.shopify.com\/s\/files\/1\/0057\/2617\/5347\/products\/48782018a20e07dbee330721b9d3dc58_7c00df2f-a377-4c75-976d-df7c104bd5ea.jpg?v=1529339311","options":["Size"],"content":"Stevia Leaf Powder - Bulk Organic - 4 ozStevia is one of a family of plants that are native to South America and have been used for centuries to sweeten drinks and foods. Stevia leaves are said o date, no harmful side effects have come to light, making stevia one of the most promising sugar alternatives available. Steviosides can be from 30 to 300 times sweeter than sugar though the amount of sweetness varies from leaf to leaf and plant to plant. Stevia has been in wide use in South America for centuries, and in Japan since the government banned the use of artificial sweeteners. Stevioside is a natural sweetener extract from the stevia leaf becoming more popular since the FDA allowed it to be called a sweetener in 2008. The metabolism of stevioside leads to the formation of steviol. Stevioside is quite safe. Fertility and teratogenicity studies have not shown any major concerns for safety. Stevioside is of benefit for diabetics, PKU patients, as well as for obese persons intending to consume fewer calories by avoiding sugar supplements in the diet. No allergic reactions to it seem to exist. Stevioside is present in the stevia plant at levels up to 13%. PrecautionsStevia has no reported side effects. Packed Fresh To Order In Our Flavor Savor Foil Bags! Our Herbs Are Absolutely The Purest And Freshest Stevia Shipped To Your Door! We Buy Direct From The Growers And Store All Our Precious Herbs In Climate\/Light Controlled \"Waiting Rooms\"! Florida Herb House guarantees the best herbs and spices all year round!Macadamia Nut Butter CookiesThe most fun part of this recipe is forming the balls of dough to make the cookies. My hands become quite gooey! Then, I get to lick them off. Yummmmmm...1\/4 cut macadamia nut butter (approximately 2 1\/2 ounces macadamia nuts, whole)1\/4 cup butter, room temperature1 teaspoon stevia powder 4 packets sucralose1\/2 teaspoon vanilla1 egg1\/2 teaspoon baking soda1\/4 cup soy protein (NOT soy flour!)1\/2 cup ground almondsTo make the nut butter: Place the nuts into food processor with chopping blade and process until they are creamy, about 2 to 4 minutes. At first, the nuts will form a meal, then the oil will begin to separate out of them. That is when the nut butter is formed.In a small mixing bowl with an electric mixer on medium speed, cream the macadamia nut butter, butter, SteviaPlus® and sucralose for 2 minutes. Add the vanilla and egg, continuing to mix for 1 more minute. In a small bowl, mix the baking soda, soy protein and ground almonds. On low speed, gradually add the dry ingredients to the butter mixture, until thoroughly combined. The dough will be STICKY! Dust your fingers with soy protein and form the dough into balls about the size of golf balls. Place them 2\" apart on a baking sheet, (lined with parchment paper, if desired, for easier clean-up), and bake at 375 F for 6 minutes. They should appear under-done. Allow the cookies to rest on the baking sheet for one to two minutes. Place cookies on a cooling rack to cool Makes 9.Oatmeal Raisin Cookies1\/2 cup raisins (packed)5 ounces apple juice1\/3 cup raw cashews or walnuts (coarsely ground)1\/4 cup soy flour1\/2 cup butter or margarine (softened)3\/4 tsp. stevia powder1\/2 tsp. maple flavoring1 tsp. vanilla extract1 large egg1\/4 cup milk1 1\/2 cups rolled oats1 cup whole wheat pastry flour1 tsp. baking soda1 tsp. cinnamon1\/4 tsp. salt \r\nPreheat oven to 375 degrees. Oil a cookie sheet.Yield: 18 (3 inch) cookies.Place the raisins and apple juice in a small pan and sinner over low heat for 15 minutes.Coarsely grind cashews or walnuts in a blender. In a mixing bowl, cream the cashew or walnut meal and soy flour into the softened butter (or margarine). Stir in the stevia, maple flavoring, vanilla, and slightly beaten egg.Cream 1\/3 of the stewed raisins and all of the juice in a blender. Set the rest of the raisins aside. Stir the creamed raisins into the butter mixture. Add the milk and oats.Sift together the wheat flour, baking soda, cinnamon and salt. Stir the flour into the other ingredients. Add the rest of the raisins. Don't over mix.Drop onto oiled cookie sheet and flatten with the palm of the hand.Bake 13-15 minutes.NOTE: Soft margarine may also be used.For reduced-fat cookies: substitute the 1\/2 cup of butter in the recipe for 1\/3 cup butter and 1\/4 cup apple butter.If you don't want to add the nuts increase the flour by 1\/4 cup. Pumpkin PieSingle 9-inch crust1.4 tsp. salt1 cup whole wheat pastry flour2 Tbsp soy flour4 Tbsp soft soy or canola margarine3 Tbsp cold water Mix the salt into the flour. Cut the margarine into the flour with a pastry blender or fork until well distributed and looks like a coarse meal. Sprinkle the water in gradually while mixing the flour.Form into a ball and roll out between two pieces of wax paper. Remove top sheet of paper and flip crust over into a pie pan. Remove the other paper. Trim and flute edges.Filling 10 to 12 ounces soft or silken tofu1\/3 cup oil2 cups fresh cooked pumpkin (packed) OR1 15-ounce can of plain pumpkin2 Tbsp maple syrup1 Tbsp date sugar1\/2 tsp maple flavoring1\/2 tsp stevia powder1\/4 tsp salt1 tsp cinnamon1\/2 tsp ginger1\/4 tsp nutmeg Preheat oven to 350 degrees.Blend all the ingredients for the filling until smooth and creamy in a blender or food processor. If using a blender, start with some of the tofu and oil. Gradually add the rest of the ingredients. Use the pulse button; stirring in between pulses.Pour into an unbaked pie shell. Bake for 1 hour. Chill and serve."}

Stevia Leaf Powder - Organic

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Stevia Leaf Powder - Bulk Organic - 4 ozStevia is one of a family of plants that are native to South America and have been used for centuries to sweeten drinks and foods. Stevia leaves are said o date, no harmful side effects have come to light, making stevia one of the most promising sugar alternatives available. Steviosides can be from 30 to 300 times sweeter than sugar though the amount of sweetness varies from leaf to leaf and plant to plant. Stevia has been in wide use in South America for centuries, and in Japan since the government banned the use of artificial sweeteners. Stevioside is a natural sweetener extract from the stevia leaf becoming more popular since the FDA allowed it to be called a sweetener in 2008. The metabolism of stevioside leads to the formation of steviol. Stevioside is quite safe. Fertility and teratogenicity studies have not shown any major concerns for safety. Stevioside is of benefit for diabetics, PKU patients, as well as for obese persons intending to consume fewer calories by avoiding sugar supplements in the diet. No allergic reactions to it seem to exist. Stevioside is present in the stevia plant at levels up to 13%. PrecautionsStevia has no reported side effects. Packed Fresh To Order In Our Flavor Savor Foil Bags! Our Herbs Are Absolutely The Purest And Freshest Stevia Shipped To Your Door! We Buy Direct From The Growers And Store All Our Precious Herbs In Climate/Light Controlled "Waiting Rooms"! Florida Herb House guarantees the best herbs and spices all year round!Macadamia Nut Butter CookiesThe most fun part of this recipe is forming the balls of dough to make the cookies. My hands become quite gooey! Then, I get to lick them off. Yummmmmm...1/4 cut macadamia nut butter (approximately 2 1/2 ounces macadamia nuts, whole)1/4 cup butter, room temperature1 teaspoon stevia powder 4 packets sucralose1/2 teaspoon vanilla1 egg1/2 teaspoon baking soda1/4 cup soy protein (NOT soy flour!)1/2 cup ground almondsTo make the nut butter: Place the nuts into food processor with chopping blade and process until they are creamy, about 2 to 4 minutes. At first, the nuts will form a meal, then the oil will begin to separate out of them. That is when the nut butter is formed.In a small mixing bowl with an electric mixer on medium speed, cream the macadamia nut butter, butter, SteviaPlus® and sucralose for 2 minutes. Add the vanilla and egg, continuing to mix for 1 more minute. In a small bowl, mix the baking soda, soy protein and ground almonds. On low speed, gradually add the dry ingredients to the butter mixture, until thoroughly combined. The dough will be STICKY! Dust your fingers with soy protein and form the dough into balls about the size of golf balls. Place them 2" apart on a baking sheet, (lined with parchment paper, if desired, for easier clean-up), and bake at 375 F for 6 minutes. They should appear under-done. Allow the cookies to rest on the baking sheet for one to two minutes. Place cookies on a cooling rack to cool Makes 9.Oatmeal Raisin Cookies1/2 cup raisins (packed)5 ounces apple juice1/3 cup raw cashews or walnuts (coarsely ground)1/4 cup soy flour1/2 cup butter or margarine (softened)3/4 tsp. stevia powder1/2 tsp. maple flavoring1 tsp. vanilla extract1 large egg1/4 cup milk1 1/2 cups rolled oats1 cup whole wheat pastry flour1 tsp. baking soda1 tsp. cinnamon1/4 tsp. salt Preheat oven to 375 degrees. Oil a cookie sheet.Yield: 18 (3 inch) cookies.Place the raisins and apple juice in a small pan and sinner over low heat for 15 minutes.Coarsely grind cashews or walnuts in a blender. In a mixing bowl, cream the cashew or walnut meal and soy flour into the softened butter (or margarine). Stir in the stevia, maple flavoring, vanilla, and slightly beaten egg.Cream 1/3 of the stewed raisins and all of the juice in a blender. Set the rest of the raisins aside. Stir the creamed raisins into the butter mixture. Add the milk and oats.Sift together the wheat flour, baking soda, cinnamon and salt. Stir the flour into the other ingredients. Add the rest of the raisins. Don't over mix.Drop onto oiled cookie sheet and flatten with the palm of the hand.Bake 13-15 minutes.NOTE: Soft margarine may also be used.For reduced-fat cookies: substitute the 1/2 cup of butter in the recipe for 1/3 cup butter and 1/4 cup apple butter.If you don't want to add the nuts increase the flour by 1/4 cup. Pumpkin PieSingle 9-inch crust1.4 tsp. salt1 cup whole wheat pastry flour2 Tbsp soy flour4 Tbsp soft soy or canola margarine3 Tbsp cold water Mix the salt into the flour. Cut the margarine into the flour with a pastry blender or fork until well distributed and looks like a coarse meal. Sprinkle the water in gradually while mixing the flour.Form into a ball and roll out between two pieces of wax paper. Remove top sheet of paper and flip crust over into a pie pan. Remove the other paper. Trim and flute edges.Filling 10 to 12 ounces soft or silken tofu1/3 cup oil2 cups fresh cooked pumpkin (packed) OR1 15-ounce can of plain pumpkin2 Tbsp maple syrup1 Tbsp date sugar1/2 tsp maple flavoring1/2 tsp stevia powder1/4 tsp salt1 tsp cinnamon1/2 tsp ginger1/4 tsp nutmeg Preheat oven to 350 degrees.Blend all the ingredients for the filling until smooth and creamy in a blender or food processor. If using a blender, start with some of the tofu and oil. Gradually add the rest of the ingredients. Use the pulse button; stirring in between pulses.Pour into an unbaked pie shell. Bake for 1 hour. Chill and serve.