How to Make a Sugar Free Cobbler
To make a sugar-free cobbler, all you have to do is substitute sugar with stevia. From the book: Basic baking by Sebastian Dickhaut, Jennifer Newens, and Cornelia Schinharl.
The filling has 4 cups blackberries or other fruit. ½ cup sugar is really ½ cup stevia in my mind. 2 tablespoons cornstarch, and the grated zest of ½ lemon is something that I enthusiastically grate when I make a cobbler with real sugar in it. But then again I can also use stevia, which actually has some real sugar in it, although it is mixed in with the stevia, which comes from a plant.
The topping is made up of 2 cups of flour, 2 tablespoons sugar (the big spoon, not the little spoon,), and 1 tablespoon of baking powder. The topping also has some salt in it. 6 tablespoons or ¾ a stick of unsalted butter also has to be used. 1 cup of whipping cream does work for the topping. I love whipping cream, and I wish I could go have the energy to get the lactose free milk. Truvia does not contain whole stevia leaf but is made from stevia extract called rebaudioside A (Reb-A). Many stevia products have very little stevia in it at all but are 200 times sweeter than table sugar.
I do not use the coarse sugar recommended in the book, or that would mean putting more Truvia on top of the cobbler. This article just gave me an idea to grow stevia plants at home. (https://www.healthline.com/health/food-nutrition/stevia-side-effects). One stevia study that is cited from 2010 shows that 19, healthy participants, and 12 obese participants, indicated that stevia had lowered insulin and glucose levels.
To make the cobbler, you preheat the oven to 425°, while blending the butter into the flour mixture, with a fork or fingers. I don’t sprinkle extra stevia or sugar on top of the cobbler when I make it.
Sugar-free baking is really easy. All you have to do is substitute stevia for sugar. Baking, in fact, works well with stevia because it reduces the calories sugar normally packs on to any kind of baked good. My business idea for a sugar-free bakery is pretty much something of my own design.
Many people are stuck in dealing with lactose in many forms. Lactose is most often found in bread. Eggs are also found in bread. People with egg allergies have to be gluten-free. It is the nature of their beast. The thing is, baked goods have too much sugar in it. I need to find out if bakeries around here use high fructose corn syrup or not. I will refuse to work for any bakery that uses this food additive because it is a huge trigger for my acne. I have a staph infection and am extra stressed right now.
Stevia is a powerful little plant, with a link between stevia and its ability to fight cancer. You can use stevia in coffee, homemade lemonade, cereal, tea, smoothie, oatmeal, or yogurt. My favorite stevia product is Truvia. I use it in a lot of different ways as listed above. For Oatmeal, Truvia is amazing. I love Truvia. Some artificial sweeteners can be harmful to your health because they are made from chemicals. However, stevia comes from natural sources and is mixed in with sugar. Stevia is the safest product on the market as it is not made from anything artificial. I stay away from most artificial sweeteners, going for the real sugar instead, and this is how I have survived 28-years of type 1 diabetes.
Basic Baking: Dickhaut, Sebastian Jennifer Newens, and Cornelia Schinharl.