Share your Nana’s best tip or recipe for reducing food waste to be in the running to win a beautiful day of pampering, styling and photo shoot with the two of you! Click here to enter: https://a.pgtb.me/SqB1fl Thank you to Jules Clancy from Stonesoup for this guest post and recipe. Sugar cravings. It happens to the best of us! Even if you have a terrible sweet tooth, there is still hope. Sugar is highly addictive, so just cutting down can be incredibly difficult. If that’s the case for you, the best plan is to find an alternative. So what’s the best way to reduce sugar intake? The best I’ve found is stevia. You can get stevia in liquid form, but I prefer to use granular stevia that has been mixed with erythritol because it bakes and tastes more like sugar. Stevia is natural. And so is sugar, so “natural” doesn’t necessarily mean good for you. However, this is much better than the potential problems associated with artificial sweeteners. It looks like sugar and tastes almost like sugar. You can substitute granular stevia for sugar in most baked goods. Because stevia tends to be sweeter I tend to halve the amount of sugar and go from there. For example in the cheesecake recipe below the original has 175g sugar. So my starting point was 87.5g stevia but since I like round numbers I upped it to 100g. Just be aware that it isn’t as soluble as sugar so you may find some things end up with a gritty texture. If you’re substituting for icing or ‘powdered’ sugar in a recipe, just grind the stevia in a coffee grinder until you can’t see any big crystals. Super Easy Cheesecake (with or without sugar) This has been my go-to baked cheesecake recipe for ages. I’ve only recently played around with a no added sugar version and am very happy with the results.
- 200g almond meal
- 100g butter, melted
- 750g cream cheese (3packets), softened
- 300g sour cream (1 tub)
- No-sugar version: 100g granular stevia (OR 175g white sugar)
- 4 eggs
1. Preheat your oven to 180C. Line a 24cm spring form pan with baking paper and grease the sides with some of the melted butter.
2. Combine almond meal and butter then smooth into the base of the prepared tin with the back of a spoon.
3. Bake base for 10 minutes or until starting to brown.
4. Whizz cream cheese, sour cream and stevia or sugar in a food processor until smooth. Scrape down the sides.
5. Add eggs one at a time and whizz between each.
6. When the base is ready, decrease oven to 160C. Pour filling on top of the base and bake for 45 minutes to 1 hour. It’s done when the top is golden brown and the cheesecake feels springy when you touch it.
7. Cool in the tin.
Jules Clancy is a qualified Food Scientist and the creator of The Stonesoup Virtual Cookery School . She blogs about simple 5 ingredients recipes that can mostly be prepared in 10 minutes over at Stonesoup. She also offers a meal planning service that includes tips for preserving ingredients to help you avoid waste if your plans change. To find out more go to: http://thestonesoupshop.com/soupstones/
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