Okay so this little beauty has been mentioned on my blog a few times already. When I first received it in the mail and when I baked with it for my Chocolate Chip Cookies, Fudgey Brownies and Vanilla Cupcakes. I’ve had a few other encounters with it that have gone undocumented also. Incase you’re feeling a bit lazy and don’t want to click through on those links I’m talking about the Natvia Baking Pack. Which is the best stevia product I’ve used to date, a 100% natural sweetener and a fantastic sugar and artificial sweetener (yucky!) substitute.
A few of you may be a little bit skeptical with this product, thanks to its’ too good to be true persona. I mean how can something that has less than 1 calorie per teaspoon (18.4 per 100g!)- making it have 95% less calories than sugar, is 100% natural (natural sweeteners ftw!), does not contain any fructose and is low GI taste good? Well, slap yourself because it can and it does!
Now I’m always honest with you guys (sometimes too honest? Ha) so that’s why I want to give you the no bull truth of my experiences with this product. And I’d be lying to you if I didn’t say that the extremely low calorie sell didn’t sink me in at first. I mean that’s a fantastic benefit, but after researching and using the product more I found that the perks extended beyond it’s energy content.
What I like about the product is that it’s natural. I’m a sucker (as should you be!) for whole, healthy and natural foods. I love that is contains sweetness that isn’t high GI, meaning it will give you a prolonged energy boost. Plus the fact that I can have sugar free sweetness is pretty awesome also. Most of all I love that it is convenient and can be substituted 1:1 in recipes.
When baking with the Natvia Baking Pack I felt it worked really well in my end products. In the batter stages it was a bit iffy because being completely honest- I could taste the difference. But during the cooking/baking process that was no more. However, don’t get me wrong, that didn’t stop anyone from taste testing the batter 82983049 different times. It wasn’t that it was bad, you could just tell that it wasn’t sugar. However, unsuspecting taste testers noticed nothing in my end products- Success! I also found that at times you could even substitute slightly less of the Nativa sugar free sweetener than the recommended sugar amounts. The Natvia is also grainier than sugar and doesn’t dissolve as much as sugar during the batter stages.
However, would I use it again? Hell yeah, and I intend to. I’d love to make it my primary natural sweetener choice, and my current pack has lasted me very well- although we are nearing the end. In all honesty I’d love to continue to experiment with it- find out what I need to adjust when using natvia with other ingredients- temps, timing etc. If I had a kitchen lab, a bunch of eager taste testers and endless quantities of Natvia Baking Pack then that’d be exactly what I would do- but for now I’ll just enjoy using it my kitchen, and sharing my successes with my family and friends…oh and you guys! So keep your eyes peeled for my Natvia recipes and news to come.
What sugar substitutes do you use?
Have you ever used Natvia before? Share your experience!
**As always all opinions and thoughts are entirely my own. I was supplied the baking pack but that is all, and this did not affect my opinions.**