Katie made cookies. I wanted some. It was raining so perfect weather for baking. And then it all went wrong.
Katie used a flour mix I’d never heard of. Never mind, just use my regular gluten free mix (I mix my own) and add some flax seed for binding. Tahini? I’ve got tahini. Not nice tahini, but who cares? (Turns out I should have.) Cinnamon – great, I like cinnamon (but mine is a little pungent and doesn’t go well with the nasty tahini). Sugar…well, since I’m trying to manage without for a while, why not try my new expensive special ingredient: green stevia powder?
I’ll tell you why: a) difference to sugar in volume & texture and b) because it tastes really, really weird. Really. Weird. It’s all natural, I’m told, just dried leaves crushed to a powder, but at least in my sad little cookies it left an aftertaste that was like all the artificial sweeteners of the world united to coat my tongue with yuck that I can still taste after having brushed my teeth and tongue.
There were other issues with texture and density (I’m guessing too much starch in the flour mix) and after eating just one cookie I gave up. These poor things had so little to recommend them that I had to do what I can’t remember ever doing before to any baked goods I’ve made: bin them. I’ll eat just about any unfortunate gf vegan experiment I make but these just had to go.
Round one: Stevia 1 – Moonlit Kitchen 0.
I should add that the fault is mine and mine alone. I tend to do this – substitute haphazardly and measure inaccurately. Sometimes it works but only if I bother to think it through first. Did I? No. I just wanted cookies, quickly.
Now what am I supposed to do with the rest of my (very expensive) jar of stevia? Ideas? Anyone?