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Habitall is an all natural, low calorie, zero glycemic sweetener that measures and tastes like sugar. In recipes, 1 cup of Habitall equals 1 cup of sugar. This makes it healthy and easy to re-create all your favorite recipes. Habitall is a pure sweetener whose ingredients are brought to us from Mother Nature and that we can all trust. Habitall is not only low calorie, at 0.34 calories per gram, but helps maintain digestive and oral health, and may aid in balancing blood sugar levels.
Fat Free Ultimate Fudge Brownies
Ingredients:
- 1 1/4 cups applesauce
- 2 cups Habitall
- 2 teaspoons vanilla extract
- 2 eggs, lightly beaten
- 2 egg whites, whipped
- 1 1/2 cups whole wheat or gluten free flour of choice
- 1 cup cocoa powder, sifted
- 3/4 teaspoon salt
- 1/2 cup chopped nuts (optional)
- 1/2 cup semi sweet chocolate chips (optional)
Sugar Free Oatmeal Raisin Cookies
Ingredients:
- 1 stick butter, softened
- 3/4 cup Habitall
- 1 egg
- 1 teaspoon vanilla extract
- 3/4 cup whole wheat pastry flour or gluten free flour of choice
- 1/2 teaspoon baking soda
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon salt
- 1 1/2 cups rolled oats
- 1/4 cup raisins
Low Sugar Chocolate Chip Cookies
Ingredients:
- 2 1/2 cups (350 g) whole wheat pastry flour or gluten free flour of choice
- 3/4 teaspoon baking soda
- 1/8 teaspoon salt
- 1 cup unsalted butter, at room temperature
- 1 cup Habitall plus 1 teaspoon molasses (brown sugar replacement)
- 3/4 cup Habitall
- 1 teaspoon vanilla extract
- 2 large eggs
- 14 ounces bittersweet or semisweet chocolate, coarsely chopped into 1/2 inch chunks or 3 cups chocolate chips or a mixture of both
- 2 cups nuts, such as walnuts, pecans, almonds, or macadamia nuts, toasted and coarsely chopped. (optional)
Directions: Preheat oven to 350 degrees Fahrenheit. In a small bowl whisk together flour, baking soda, and salt. In another bowl with a hand mixer or a stand mixer beat together butter, Habitall + molasses, Habitall, and vanilla on medium speed until smooth. Beat in eggs until thoroughly incorporated. Stir in the flour mixture followed by folding in the chocolate and nuts. On a lightly floured surface divide the dough into quarters. Shape each quarter into a log about 9 inches long and wrap in plastic refrigerating until firm up to 24 hours. Slice logs into disks about 3/4 to 1 inch in thickness and place 3 inches apart on baking sheets covered in parchment paper or silicone baking mats. Bake, rotating sheets midway thru baking until lightly browned about 10 minutes. For softer cookies bake for less time. Let cookies cool on baking sheets and firm up before moving to wire racks. Dough logs can be refrigerated up to a week or frozen up to a month before baking.