• gracefulfitness

      Unfortunately no, the only place I’ve seen the green stuff is in the bulk bins at my local health food store. I don’t remember the brand, maybe Frontier?

  1. I love this! I often also use Sucanat (I don’t know how I can make a simple cookie the right texture without a dry sugar), raw organic agave nectar (the raw form is processed more like maple syrup, plus it’s not exactly new–it was a staple in Mesoamerican cultures. I even have an agave plant growing in my back yard. I’d likely never try to process anything from it though!), and organic maple syrup. I definitely follow the idea that all sugars, even “less processed” sugars should be eaten in moderation, so I have a larger pool of acceptable white sugar alternatives than other people, and I’m okay with that. 🙂 One of these days I’d like to try my hand and growing a stevia plant. I didn’t like the few stevia-sweetened stuff I have tried, but that could be to the highly processed and impure nature of those products.

    • gracefulfitness

      I grew stevia last summer but the bugs and critters ate all the leaves! It’s so sweet they just went nuts on it! I love maple syrup and so does my husband, whenever we have it in the house he practically drinks it so it doesn’t stay around long.
      I’m working on a ‘sugar’ cookie made with honey so I’ll let you know if I ever get it right!

  2. I have recently been using coconut sugar; to me it tastes like brown sugar and it provides the right texture for cookies! It is made of coconut sap that has been granulated.

  3. I grew up drinking molasses and milk as well! In fact, I was 8 years old before I even learned there was such thing as chocolate milk. I gave it to my little ones when they were younger and they loved it too. They’re not as into it anymore, but that’s because they’re not big milk drinkers.

  4. I haven’t used stevia at all but I think I will try it soon. Thanks for all the info about it. I didn’t know about the less refined green stuff. I think I have only seen the refined white stevia.

    When I got honey bees a couple years ago I started reading articles about honey and where it comes from. It’s so sad that so much of the honey sold in stores is really processed, from really far away, and sometimes not even honey at all. After getting honey from my backyard, I will never buy anything other than raw local honey.

  5. Beautiful pictures in this post! I have never seen green Stevia. We use a lot of honey and maple syrup in my house. And I have recently discovered how great dates can be in desserts. I’ve made a pie crust with dates and nuts and love it!

    • gracefulfitness

      Thanks Jamie! Dates make an awesome crust, check out my Berry Bliss tarts, I’m sure it’s similar to what you made. What did you fill your crust with?

  6. Rosie

    If you experiment with Stevia – also try the liquid version [without alcohol – we use NuNaturals]. It has less of an aftertaste and is easier to control the sweetness because you don’t associate it with sugar [ie: it’s not a 1:1 ration, but when it looks similar to sugar you can’t help but assume it is.]

  7. Jenny

    There is also a natural sweetener that comes from a chinese fruit, called Luo Han Guo, sometimes spelled Lo Han. It is low calorie and doesn’t raise the blood sugar. I use it and stevia as my healthy sweetening alternatives. I love honey and maple syrup too, but they have sugar content which you do have to metabolize.

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