A lot of babes headed back to school yesterday (I was living vicariously through your photos on my Facebook feed), and school in session can only mean one thing: fall is coming. And while I’m not quite ready to give up the summer rays, the thought of cozy sweaters, leather jackets and apple pies do have a certain appeal. Once we shift into fall, baked goods are served in high quantities and that can mean a lot of extra sugar intake and sugar varieties can be confusing.
Have you ever gone out to breakfast, ordered a coffee and went to reach for the sugar only to be greeted by what seems like a million different varieties? I usually end up selecting whichever one sounds the healthiest and its usually Stevia in the Raw because it is hard to ignore the zero-calorie label. I had never given this little packet much thought until I found out that they also make a baking version of the zero-calorie sweetener. In fact, more than 700 calories are saved for every cup of sugar that is swapped out for Stevia in the Raw Bakers. What better way to celebrate back to school baking than with sweet treats that are just a little bit healthier for babes? To celebrate back to school, we’re giving one lucky reader a $25 Visa gift card and a Stevia in the Raw Bakers Bag. Enter below!
Apple Streusel Cake
2 ½ Cups All-Purpose Flour
1 Cup Brown Sugar
3 Teaspoons Cinnamon
1 ½ Cups Cold Butter, Sliced
5 Medium Apples, Peeled, Cored & Thinly Sliced
¼ Cup Stevia in the Raw
2 Tablespoons Cornstarch
Heat oven to 350 degrees.
In a food processor, combine flour, brown sugar, and 2 teaspoons cinnamon. Pulse to combine and slowly begin adding butter, Pulse until pea sized pieces form. Press half of this mixture into an ungreased 9-inch springform pan and set the remaining mixture aside.
Place the apples, Stevia in the Raw, cornstarch and remaining cinnamon in a large bowl; stir to combine. Place apples in prepared springform pan. Evenly sprinkle the remaining mixture over the apples and place the pan onto a sided baking sheet.
Bake for 1 hour or until the top is golden brown. Remove from the oven and run a knife around the edge of a pan. Allow the cake to cool completely and remove from the springform pan right before serving.
Cranberry Pecan Breakfast Buns
Cranberry Pecan Breakfast Buns
2 Cups All-Purpose Flour
½ Cup + 2 Tablespoons Sugar in the Raw divided ¼ cup Stevia in the Raw
1 Tablespoon Baking Powder
1 Teaspoon Sea Salt
1 Stick Cold Unsalted Butter, Cubed
¾ Cup + 2 Tablespoons 2% Milk, Divided
1 Teaspoon Vanilla
12 Ounces Fresh or Frozen Cranberries
1 Cup Powdered Sugar, Sifted
1/3 Cup Chopped Toasted Pecans
In a large bowl, combine flour, 2 tablespoons Sugar in the Raw, 2 tablespoons Stevia in the Raw, baking powder and salt. Using your fingers, work butter into flour until crumbly. Stir in ¾ cup milk and vanilla until dough comes together. Chill 30 minutes.
In a medium saucepan, combine cranberries, ¼ cup Sugar in the Raw and 2 tablespoons Stevia in the Raw. Cook over medium-high heat until cranberries burst and the mixture becomes thick (about 10 minutes). Transfer to a bowl and allow to completely cool.
Preheat oven to 400 degrees and place the dough on a lightly floured work surface; roll into a 16×12 rectangle. Spread cranberry mixture evening over dough. With the long edge facing you, roll the dough up tightly. Cut crosswise into 9 rolls and place into a square baking pan (approximately 8”). Bake for 40 minutes or until browned. Allow to cool for 5 minutes.
In a small bowl, whisk to combine the powdered sugar and 2 tablespoons milk until smooth and drizzle over the warm cinnamon rolls. Sprinkle with pecans and serve warm.
The product, information, and gift card have been provided by In The Raw® so that I could try the product and share my thoughts and information about Stevia In The ® Bakers Bag. The opinions expressed in this post are my own and do not reflect the opinions of In The Raw®.