Makes 8 Servings

Ingredients

1/2 cup 2% milk
1/2 cup plus 1/3 cup apple cider
1 stick unsalted butter, cubed
1/4 cup plus 1 tablespoon Stevia In The Raw®, divided
1 teaspoon sea salt, divided
1 cup all-purpose flour
1 teaspoon cinnamon
4 eggs
1 Granny Smith apple, cored and finely diced
1/2 cup Sugar In The Raw®
1 teaspoon vanilla
4 cups vegetable oil, for frying

Optional Powdered Stevia
1/2 cup Stevia In The Raw®
1 tablespoon cornstarch

Directions

In a medium saucepan, bring milk, ½ cup cider, butter, 1 tablespoon Stevia In The Raw®, and ½ teaspoon salt to a boil. Immediately add flour and cinnamon and stir vigorously with a wooden spoon on the heat until mixture comes together. Continue stirring until dough is smooth and pulls away from sides of pan. Transfer dough to bowl or stand mixer and cool 10 minutes, stirring occasionally. Add eggs one at a time, stirring to completely incorporate each egg before adding the next. Dough should be smooth and shiny. Stir in apples. Set aside.

In a small saucepan, combine Sugar In The Raw®, ¼ cup Stevia In The Raw®, and ¼ cup water. Cook, stirring, over medium-high heat until sugar dissolves. Increase heat to high and cook syrup until deep amber colored, swirling pan as needed to prevent burning. Remove from heat and slowly add ⅓ cup cider. Stir until smooth. If caramel seems runny, simmer to reduce until thickened and syrupy. Stir in vanilla and ½ teaspoon salt. Set aside

In a large heavy pot or deep skillet, heat oil to 365°F. Drop tablespoons of dough into oil in batches of 8 and cook until golden all over. Remove with a slotted spoon and drain on paper towels. Repeat with remaining dough.

To serve, drizzle beignets with caramel sauce and sprinkle with cinnamon. Alternatively, combine Stevia In The Raw® and cornstarch in a food processor and pulse to create a fine powder. Dust beignets with powdered stevia.

Nutritional Information

Serving Size: 2 beignets

Calories 330
Total Fat 19g
Carbohydrates 33g
Protein 6g
Dietary Fiber 1g
Sodium 330mg
Sugar 19g

Recipe originally appeared on intheraw.com.

Makes 12 Servings

Ingredients

Cake

1 cup brown sugar
1/2 cup Stevia In The Raw®
1 cup canola oil
3 large eggs
1 can 100% pure pumpkin (15-oz.)
3 cups all-purpose flour
1 tablespoon pumpkin pie spice
2 teaspoon baking powder

Sauce

1 cup caramel ice cream topping
2 tablespoon bourbon or apple juice
1/2 cup chopped pecans

Directions

Heat oven to 325°F. Spray 12-cup bundt pan with cooking spray. Beat brown sugar, Stevia In The Raw®, oil and eggs until combined. Beat in pumpkin. Add flour, pumpkin pie spice and baking powder; beat on LOW just until mixed. Pour into prepared pan.

Bake 60 to 70 minutes until toothpick inserted in center comes out clean. Let stand 15 minutes. Run knife around sides of pan to loosen cake; remove from pan to wire rack. Cool completely, about 1 hour.

Meanwhile, combine caramel and bourbon in a small bowl. Drizzle over cooled cake and sprinkle with pecans.

Nutritional Information

Calories 460
Total Fat 24g
Carbohydrates 60g
Protein 6g
Dietary Fiber 3g
Sodium 190mg
Sugars 18g

Recipe originally appeared on InTheRaw.com.

Makes 9 Servings

Ingredients

Gingerbread

1/2 cup butter
1/2 cup Stevia In The Raw
3/4 cup molasses
1 egg
2 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon ground ginger
1 teaspoon ground cinnamon
1/4 teaspoon salt
1/2 cup boiling water

Sauce

1/2 cup Stevia In The Raw
2 tablespoon cornstarch
1 cup water
1 tablespoon grated lemon peel
1/4 cup lemon juice
1 tablespoon butter
1 tablesppon thin strips crystallized ginger, if desired

Directions

Heat oven to 350°F (325°F for dark pan). Spray 9-inch square baking pan with cooking spray. In large bowl, beat butter and Stevia In The Raw with electric mixer on medium speed until smooth and creamy. Beat in molasses and egg. Beat in flour, baking soda, ginger, cinnamon and salt on low speed until mixed. Mix in water on low speed, scraping sides of bowl if necessary. Pour into pan. Bake 35 to 40 minutes or until toothpick inserted in center comes out clean. Cool at least 15 minutes.

Meanwhile, in 1-quart saucepan, mix 1/2 cup Stevia In The Raw and cornstarch. Stir in water. Cook over medium heat until clear and thick, and mixture is bubbly, stirring frequently. Cook 1 minute, stirring constantly. Stir in remaining sauce ingredients except crystallized ginger. Serve over gingerbread. If desired, top each dessert with a few pieces of crystallized ginger.

Nutritional Information

Calories 360
Fat 12g
Sodium 230mg
Carbohydrates 63g
Dietary Fiber 1g
Sugars 37g
Protein  4g

Recipe courtesy of InTheRaw.com.

Makes 12-16 Muffins

Ingredients

1 large egg
1/4 cup grapeseed or other healthy oil
2 teaspoons vanilla extract
2 teaspoons cinnamon
1/2 teaspoon salt
3/4 cup Steviacane
1 1/2 cups low fat buttermilk
1/2 cup orange juice
2 cups quick cooking oats (not instant or old fashioned)
1 cup whole wheat flour*
1 1/2 teaspoons baking soda
1 1/2 cups apple cut in pieces
1/2 cup dried or fresh cranberries

*Spoon & Sweep method: Use a spoon to fill measuring cup with flour until required amount is obtained. Scooping measuring cup directly into flour bag will firmly pack flour resulting in too much flour required for recipe.

Directions

Preheat oven to 375°F.

If using silicone muffin pans, no preparation is needed. For metal pans, spray with baking spray or brush evenly with melted butter and then dust with flour. Set aside.

In a large bowl, whisk egg and oil until smooth. Add vanilla extract, cinnamon, salt, Steviacane, buttermilk, orange juice and whisk smooth.

Add oats and let batter sit for 10 minutes to soften oats. After 10 minute rest, combine whole wheat flour and baking soda and mix into batter using a spatula.

Fold in apple pieces and cranberries. Fill muffin pans 3/4 full. Do not overfill as this may cause poor rising.

Place in oven and bake until center of muffins spring back when lightly pressed with a finger, about 22 minutes or more for larger muffin pans.

Makes 14-18 Muffins

Ingredients

1 large egg
¼ cup grapeseed or other healthy oil
2 teaspoons vanilla extract
2 teaspoons cinnamon
½ teaspoon salt
¾ cup steviacane®
1½ cups low fat buttermilk
½ cup orange juice
2 cups quick cooking oats (not instant or old fashioned)
1 cup whole wheat flour (Spoon and sweep method*)
1½ teaspoons baking soda
1 apple cut in pieces
1 cup carrots, grated
½ cup raisins
½ cup walnuts, chopped
½ cup unsweetened coconut flakes

*Using a large spoon, fill measuring cup with flour until required amount is obtained. (Scooping a measuring cup directly into a flour bag will firmly pack the flour resulting in too much flour required for the recipe.)

Directions

Preheat oven to 375°F.

If using silicone muffin pans, no preparation is needed. For metal pans, spray with baking spray or brush evenly with melted butter and then dust with flour. Set aside.In a large bowl, whisk egg and oil until smooth. Add vanilla extract, cinnamon, salt, steviacane®, buttermilk, orange juice and whisk smooth.

In a large bowl, whisk egg and oil until smooth. Add vanilla extract, cinnamon, salt, steviacane®, buttermilk, orange juice and whisk smooth.Add oats and let

Add oats and let batter sit for 10 minutes to soften the oats. After 10 minute rest, combine whole wheat flour and baking soda and mix into batter using a spatula.

Fold in apple pieces, grated carrot, raisins, walnuts and coconut flakes. Fill muffin pans ¾ full. Do not overfill as this may cause poor rising.Place in oven and bake until center of muffins

Place in oven and bake until center of muffins spring back when lightly pressed with a finger, about 22 minutes or more for larger muffin pans.

Makes 12 Muffins

Ingredients

2 cups all-purpose flour*
1 cup buttermilk
1/2 cup unsweetened applesauce
1 egg
1 tablespoon lemon zest, or zest of one lemon
1 large lemon, juiced
1/2 cup Steviacane
1 teaspoon vanilla extract
1 teaspoon baking soda
1 teaspoon baking powder
1/4 teaspoon salt
2 tablespoons poppyseeds

*Spoon & Sweep method: Use a spoon to fill measuring cup with flour until required amount is obtained. Scooping measuring cup directly into flour bag will firmly pack flour resulting in too much flour required for recipe.

Directions

Preheat oven to 350°F.

Line a muffin tin or spray with nonstick spray.

In a large bowl, mix together applesauce, egg, buttermilk, Steviacane, vanilla, lemon juice from lemon and lemon zest.

Whisk together all-purpose flour, baking soda, baking powder, salt and poppyseeds and stir into wet mixture until just blended.

Divide into muffin tins and bake for 12 to 18 minutes or until an inserted toothpick comes out clean.

Once mostly cooled, glaze with powdered sugar mixed with milk and a slice of fresh lemon if desired.