Sooz- What brand of stevia product are you using? That would help with finding or altering recipes for you. I have a number of stevia products and they all measure differently, and I use them differently. Some measure cup-for-cup for sugar and others would take 1/2 t.-1 t. for a recipe. I also have a the cookbook "Stevia - naturally sweet recipes for desserts, drinks and more!" by Rita DePuydt, but these recipes are NOT gluten-free (although I think there are some that could be converted to g-f all-purpose flour or almond meal). Helpful hints baking with stevia: *It helps if the recipe utilizes fruit, fruit juice/s, fruit sauces and purees, and dairy products (sour cream, cream cheese, yogurt, etc.). The fruit sugars help with the sweetness and disguise the "aftertaste" from stevia. You can use less stevia since the sugar in fruit also adds sweetness. The dairy products help keep the baked goods from drying out and lactose (a sugar) aids in some browning. *Refrigerate or freeze cookie dough for 4-hours or overnight before baking. The cookies will taste sweeter. *Add 1-3 T. of another sweetener such as date sugar, malt syrup, rice syrup, agave nectar, coconut (palm) nectar, or honey. These also help with browning. Since stevia doesn't brown like sugar, baked goods look anemic. It also doesn't tenderize or moisten baked goods. ------------------------------------------------------------------------ Be sure to check out Paleo recipes and Low-Carb recipes. They are generally gluten-free (using almond flour and coconut flour) and use fruit (medjool dates, apple butter, applesauce, fruit spreads, etc) or low-glycemic yacon syrup, coconut nectar, palm sugar, stevia and other low-cal. chemical sweeteners. I've used Swerve (which is a brand name of Erythritol), but didn't care all that much for it. I thought it was used best with another low-carb sweetener like palm sugar or agave nectar. I avoid Splenda because I react to it. The link below is a sugar-free recipe I happen to have in the cookie jar right now. It calls for 1 T. agave nectar, but I usually use 2 T. coconut nectar (I make coconut nectar by melting 1-1/2 c. coconut palm sugar in 1/2 c. water on a warm burner). You could also use sugar-free honey in this recipe (I can find it at Wal-Mart), which is another sugar-free option for you. -Grainlady Here is a link that might be useful: Blueberry Coconut Pecan Breakfast Cookies

I almost missed this one. Looking forward to trying some of these...I'm getting two lugs of peaches next week. We'll be making these three recipes for sure. And jam for cold mornings. And the brandy. Peaches...mmmmm.... * Exported from MasterCook * Peach Salsa Recipe By :Katie, adapted from a Bernardin recipe. Serving Size : 0 Preparation Time :0:00 Categories : Preserving Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 6 cups peaches -- diced 1 1/4 cups red onion -- chopped 4 jalapeno peppers -- chopped* 1 red pepper -- chopped 1/2 cup chopped fresh cilantro -- loosely packed 1/2 cup white vinegar 2 tablespoons honey 3 cloves garlic -- (or 4) finely chopped 2 teaspoons cumin 1/2 teaspoon cayenne Simmer for 5 minutes. Pack into hot jars and process in a boiling water bath for 10 minutes (0-1000 ft.), 15 minutes (1001-6000 ft.), and 20 minutes (above 6000 ft.). *We like it spicy, so I leave in most of the ribs and seeds of the jalapenos. * Exported from MasterCook * Chiff's Peach Chipotle Jam Recipe By : Serving Size : 0 Preparation Time :0:00 Categories : Preserving Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 4 cups chopped ripe peaches -- unpeeled 2 tablespoons lime juice 5 cups sugar 2 tablespoons chopped chipotle in adobe sauce 1 package dry pectin Mix together the peaches, chipotle, and lemon juice. Process in food processor until the peaches are extremely small but not pureed; they should resemble flecks. Place peach mixture in a heavy bottomed saucepan. Over medium/high heat, bring to a boil and add pectin - stirring constantly. Add sugar, combine well and return to a full rolling boil. Boil one minute. Remove from heat and skim foam if necessary. Ladle into clean hot jars and process in a hot water bath for 10 minutes. Source: "Harvest Forum - spicier version of Chiff's Peach Chipotle Jam" - - - - - - - - - - - - - - - - - - - NOTES : Makes six 8-ounce jars * Exported from MasterCook * Tassajara Peach Kuchen Recipe By : Serving Size : 0 Preparation Time :0:00 Categories : Desserts Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1/2 cup butter 2 cups flour 1/4 teaspoon baking powder 1/2 teaspoon salt 1 cup heavy cream -- or sour cream (I use 1 1/4 c.) 1 cup brown sugar 12 peach halves -- (or use slices) 2 eggs -- (I use three eggs) 2 teaspoons cinnamon Cut butter into flour, baking powder, salt and 2 tablespoons of the sugar until it looks like coarse meal. Press firmly into baking pan. Arrange peaches over top of crust. Sprinkle with remaining sugar and cinnamon. Bake 15 minutes at 400F. Pour eggs beaten with cream over top and bake 40 minutes longer at 375F. Source: "Tassajara Bread Book, 1970" - - - - - - - - - - - - - - - - - - - NOTES : May use other fruits.

One of the peaches was ripe today, and so I ate it. I normally eat the peeling, but if I freeze the rest, I may peel them first. I think I won't slice them before freezing them also. I think I will make a small batch of peach ice cream, because that will keep well in the freezer. After tasting one peach, I do not think I will need additional sugar for the peaches and will use my vanilla ice cream recipe, but with reduced vanilla. I would use peach brandy in place of vanilla if I had that, but I don't. I think I might add a tiny bit of Amaretto, as I like almonds with peaches. I think Amaretto might enhance the peach flavor better than vanilla would. Normally I omit all vanilla when making fruit ice cream and sometimes use lemon juice, especially for strawberry ice cream. I really do not like vanilla with most fruit, but if the amount is small enough, it could be okay. I have some cherimoya in the freezer, and I might add that.

When my daughter was vegan and gluten free (she also has gut issues), her favourite dessert was a mousse made by whipping coconut creme (just the solid part in a good can of coconut milk) with high quality cocoa powder and powdered sugar. Sorry, but I don't think I ever used a recipe - just eye balled it. If I had to guess, probably a couple of tablespoons of the cocoa and sugar to the solids in one large can of coconut milk. To fancy it up, I'd add candied nuts or chopped bits of chocolate. It sounds like your son is under care and being given good advice, so feel free to ignore this unasked for information, but my daughter's doctor advised she take Biogest (digestive enzymes) for a few months to give her gut time to heal while she took a break from eating things that they thought might be causing the issues. She seemed to feel it helped.