I wanted to make a peanut butter desert but was too lazy to look up a recipe so I just started pouring things into a bowl. I used no white sugar, no oil, no margarine, no butter, and very little white flour- it was just whole wheat flour plus a little white, a jar of chunky peanut butter, just a little bit of brown sugar, almond milk, a little vanilla, and two eggs. I put in chocolate chips and frosted it with a chocolate buttercream (ok, that obviously had sugar and oil but it was just a thin layer)- many people tried it and they all LOVED it! Too bad I wasn't measuring... I was making sugar-free, fat-free brownies. I used a can of pumpkin which was past its expiration date but smelled fine. I added in the soy flour, cocoa, Truvia, etc. and baked it. The finished product tasted like metal so I threw it out and figured that the pumpkin must have indeed been spoiled. The next day I tried the recipe again with a fresh can of pumkin- same result! At this point, I thought maybe the sweetener just wasn't as good for baking as it claimed to be. A couple days later I took out my soy flour to make a pie crust and realized that the soy flour had expired months ago. I smelled it, and realized that that's what had made my brownies so terrible. Tried the recipe a THIRD time with whole wheat flour, and it came out alright... but I don't know that it was worth wasting 3/4 of a box of Truvia (that stuff's not cheap!).