Food & Drink » Glenda Bartosh on Food

Food and Drink

Orphans at the farmers' market

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To sweeten your coffee, you literally dip a toothpick into the powder and stir it into your cup. As for baking, you use one-eighth to one-quarter teaspoon of stevia in place of one cup of sugar. Since she’s an expert on baking with stevia, Mojave has two tips to get the best results.

"To substitute the volume of sugar you’d otherwise use, you can add the stevia to a half or a third of a cup of fruit puree or mashed banana," she says.

"The other trick is to mix your stevia in with the dry ingredients and hold a little bit of your baking powder in your recipe to the very end, and mix it with about a quarter cup of lemon juice. If you add that as the very last ingredient to your mixing bowl, your entire recipe will relax."

We’ll offer more tips on overlooked ingredients next week. In the meantime, venture forth and check out stevia, beets and rutabagas at the Whistler Farmers’ Market throughout the season. It offers a huge range of products every Sunday, 11 a.m. to 4 p.m., from Fathers’ Day through to Thanksgiving weekend, Oct. 7 and 8, when a special Saturday market is held. The market is located in Whistler Upper Village next to the Fairmont Chateau Whistler. Contact Nicole Ronayne at 604-932-5998 or info@whistlerfarmersmarket.org.

Glenda Bartosh is an award-winning freelance writer who would like you to reconsider cabbage: it’s sweet raw or cooked, versatile, extraordinarily inexpensive, and good for you.

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