Peppercorn Press

Product Reveiw: Steviva and Fructevia

So when we first received our samples of Steviva and Fructevia we were less than impressed with the flavor when we tasted some on our fingertips.  It was overly sweet at first but left a bitter aftertaste that we didn’t think we could tolerate.

However, since that was not the way the product was meant to be consumed we remained open minded about it.  We have tried it several times since and have been pleased with the results.  It is a good substitute for refined sugar when you are NOT tasting it directly from the container! 

Can we say that we can’t tell a difference between Steviva or Fructevia and real sugar?  No.  If you compare a dish made with sugar then compare the same dish made with the substitute, you can tell a difference.  BUT, if you didn’t have the original sugar-filled food to compare with, you would probably never know what you were missing. 

When compared to other sugar substitutes, these products surpass them all.  It is a natural product with no artificial or chemical ingredients.  For some it may take a little getting used to, but its very much like switching from regular mayo to light mayo.  After a few times, you don’t feel you are missing anything.  You just enjoy it.

We tried Fructevia in one of our favorite cookies recipes — Apricot, Walnut and White Chocolate Chip Oatmeal Cookies and enjoyed them very much.  We would definitely try it in more of our favorite recipes and help eliminate extra sugar from our diets.  Here is our cookie recipe for you to try for yourself! 

Apricot, Walnut and White Chocolate Chip Oatmeal Cookies –
Made with All-Natural Sugar Substitute, Fructevia

Ingredients

1 1/2 cups old-fashioned oatmeal

1 1/2 cups flour

1/2 teaspoon baking soda

1 cup unsalted butter, room temperature

1 cup brown sugar, packed

1/8 cup Fructevia Sugar Substitute (or use 1/4 cup granulated sugar)

1 teaspoon salt

1 teaspoon vanilla

2 eggs, large

2 cups dried apricots, chopped into 1/4-inch pieces

1 cup walnuts, chopped

1 cup white chocolate chips

Preparation

Place oatmeal, flour and baking soda in a medium bowl and mix until well blended. Set aside. In a large mixing bowl or stand mixer, cream the butter, brown sugar and Fructevia (or granulated sugar) on medium speed until well blended and fluffy.  Reduce speed to low and add salt, vanilla and eggs, beating until combined.  Gradually add flour mixture, mixing until just combined.  Stir in the apricots, walnuts and chocolate chips. Refrigerate, covered, for 30 to 45 minutes, until cold.

Preheat oven to 350 degrees.

Using a tablespoon, drop heaping spoons of the cookie dough, spaced apart 2-inches, onto baking sheets that are lined with parchment paper.  Bake for approximately 14 minutes, until cookies are golden brown around the edges, but still soft in the center.  Remove cookies from oven, but leave on the baking sheets for 3 minutes.  To cool, transfer cookies to a wire rack.  Enjoy!