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Typing up all these recipes makes me HUNGRY! Thank you, Wisdom Natural Brands, for your permission to share write-ups, photographs, and recipes with my friends!

Unfortunately, building this site hasn’t left me much time for testing recipes, so please use at your own risk and know we’re not responsible for culinary flops, ok? Thanks! :O)

6 servings (serving size: 1 each 8” crepe)

- 2/3 cup 1% milk
- 1/3 cup water
- 2 large eggs
- 3 Tbsp. unsalted butter, melted*
- 1/2 tsp. vanilla extract
- 1/8 tsp. stevia extract or 6 packets of SteviaPlus®
- 3/4 cup unbleached flour
- 1 tsp. unsalted butter (for each crepe during frying)

Place the ingredients in the order listed in a food processor or blender and blend at the highest speed for about 20 seconds. Remove any excess from sides with a rubber spatula and blend again for about 10 to 20 seconds. Cover with plastic wrap and refrigerate for one hour. This “rest” is vital for the gluten to mix properly in the flour.

Once it’s “rested,” get all of the necessary supplies handy: batter, crepe pan, melted butter, plate, waxed paper, long spatula and ladle.
Melt 1 1/2 Tbsp. unsalted butter for use in coating the pan before cooking the first crepe. Keep butter next to crepe pan on counter for convenience.

Heat crepe pan on medium heat and cover the surface with about 1 tsp. or less of butter. Make sure to coat the bottom and up the sides evenly to avoid sticking. Use an extra long “mouthed” spatula if you have one. Remove from heat. Quickly pour and disperse in pan about 1/3 cup batter to help batter form an even thin layer. Be sure to move pan around on its sides to assure even coverage of batter. Cook for 1 1/2 to 2 minutes. Turn crepe when edges appear cooked and start to pull away from pan, and bottom is lightly browned. Continue cooking crepe for about 1 minute or until small brown spots appear on the second side. Remove from pan and place crepe onto plate covered with waxed paper. Finish the batch placing the waxed paper between each crepe as you stack.

If serving immediately, fold crepes into quarters or halves and place on a plate. See optional toppings next.

Lisa’ s Note: If saving for use within 4 days, cover crepes with plastic wrap and refrigerate for 3 to 4 days. If freezing, store in an airtight container for up to one month. I use the large freezer bags and defrost on the counter when I’m ready to use.

Nutrition Facts/Serving:
Calories 147
Carbohydrates 13g
Total Sugars 2g
Fiber 0g
Fat 8g
Cholesterol 88mg
Sodium 38mg
Protein 5g

Variations: *Replace butter with ....oil if you wish.
To flavor the batter, add about 1 Tbsp. unsweetened carob powder or cocoa powder and increase stevia by one pinch.

For filling try the Sizzling Cinnamon Apple Slices recipe. Other topping and filling possibilities for these crepes are virtually endless. To see more options refer to the delicious cookbook, “Sensational Stevia Desserts” by Lisa Jobs.

This SSD recipe and excerpt may not be reproduced or copied without the expressed written permission from HLP and the author. Copyright © 2005.

(Excerpted with permission from Lisa Jobs, "Sensational Stevia Desserts", 2005; photography by Charles Jobs)

Serving Size: 2/3 of an apple (Total Servings: 6)

Suggested filling for Delectable Dessert Crepes.

- 4 large Granny Smith apples*
- 1 ½ tsp. ground cinnamon
- 6 Tbsp. unsalted butter
- ½ tsp. stevia extract

Peel and core apples. Cut into ¼" slices. Mix apples and cinnamon in a medium bowl. Over medium heat, melt butter in a 12" frying pan. Add stevia and mix well. Add apple slices and raise heat to medium-high. Cook for 2 minutes covered. Uncover, stirring occasionally with large spoon, and cook for 3 to 4 minutes more. Place apples on dessert plates and indulge. Serve immediately.

Lisa’ s Note: Keep in mind that the carbohydrate and sugar content of this dessert comes from the natural sugar in the apples!

Variation: Serve with nonfat or low-fat frozen yogurt or prepared Whipped Cream Topping.

Nutrition Facts/Serving:
Calories 163
Carbohydrates 14g
Total Sugars 12g
Fiber 2g
Fat 13g
Cholesterol 32mg
Sodium 2mg
Protein 0g

This SSD recipe and excerpt may not be reproduced or copied without the expressed written permission from HLP and the author. Copyright © 2005.

(Excerpted with permission from Lisa Jobs, "Sensational Stevia Desserts", 2005; photography by Charles Jobs)


- 2 very ripe, medium to large bananas
- 1/4 tsp powdered Stevia extract
- 1/2 tsp Stevia concentrate
- 1 tbsp lemon juice
- 2 cups whole wheat pastry flour
- 1/2 tsp baking soda
- 1 tsp baking powder
- 1/4 tsp salt
- 1/3 cup oil
- 1 large egg
- 1/2 cup plain nonfat yogurt or buttermilk
- 1 tsp vanilla extract
- 1/2 cup chopped walnuts (optional)

Preheat the over to 350 degrees F. Oil a medium-sized loaf pan (7 1/2" x 3 1/2" x 2 1/2"). Mash the bananas in a small bowl. Mix the Stevia extract, Stevia concentrate, and lemon juice into the mashed bananas. Set aside. Sift the flour, leavenings, and salt together in a bowl. Beat the oil and egg together in a mixing bowl until creamy. Beat in the yogurt or buttermilk and the vanilla. Stir the mashed bananas into the liquid mixture. Fold the dry ingredients into the wet ingredients, stirring as little as possible. Mix in the walnuts just before the flour is completely blended. Place into the loaf pan. Bake for 50 minutes to 1 hour until a toothpick or fork stuck in the middle comes out clean. Turn out the loaf and cool on a rack.

Note: For maximum flavor, use very ripe bananas (brown spotted).

(Excerpted with permission from "Stevia: naturally sweet recipes for desserts, drinks and more!", by Rita DePuydt - Book Publishing Co.)

12 muffins

- 6 oz. pineapple juice
- 1/4 cup oil
- 1 egg
- 1 1/2 tablespoons SteviaPlus
- 1 teaspoon vanilla extract
- 1/2 cup plain yogurt
- 2 oz. milk
- 1 cup blueberries (fresh or frozen)
- 1/2 cup rolled oats
- 1 3/4 cup whole-wheat pastry flour
- 1 teaspoon baking soda
- 1/4 teaspoon salt

Pre heat the oven to 375 F. Oil muffin pans. Soak the oats in the pineapple juice for 10-15 minutes in a small bowl. Beat together the oil, egg, and vanilla in a mixing bowl. Thin the yogurt with the milk and add to the other liquid ingredients. Beat. Mix in the soaked oats. Sift together the flour, baking soda, and salt. Fold the dry ingredients into the wet, stirring as little as possible. Fold in the blueberries just before the flour is completely blended. Spoon the batter into the muffin pans and bake for 25-30 minutes.

(Excerpted with permission from "Stevia: naturally sweet recipes for desserts, drinks and more!", by Rita DePuydt - Book Publishing Co.)


- 1 Cup Whole Wheat Flour
- 1 Cup Rolled Oats
- 1/2 tsp. Salt
- 3 tsp. Baking Powder
- 1/2 tsp. Nutmeg
- 2 tsp. Cinnamon
- 1 1/2 tsp. SteviaClear Liquid
- 1 Egg
- 3/4 Cup Milk
- 1/4 Cup Oil (or 1/4 Cup Applesauce)
- 1 Medium Apple Cored and Course Chopped
- 3/4 Cup Raisins

Preheat oven 400 degrees. Mix first seven ingredients thoroughly. In separate bowl mix remaining ingredients. Gradually mix dry ingredients into moist ingredients. Spoon into greased muffin tins. Bake 15 to 20 minutes.

(Recipe by Vicky Mosser, Excerpted with permission from "Stevia Rebaudiana: Nature’s Sweet Secret", Blue Heron Press)