Get your baking fix with less of the sweet stuff. For those looking to reduce their sugar intake, now you can have your cake and eat it, too! This is a sweet baking book with a difference—all of the recipes are free from harmful sugars. Not that you’d notice it, of course—the recipes are triple-tested and completely delicious! Rather than add refined sugar, which has been shown to adversely affect health, author Caroline Griffiths has added natural sweetness using whole fruits and vegetables and, sometimes, other non-fructose sweeteners, including rice malt syrup, dextrose, and stevia. Being mindful of the ingredients we consume and eating in moderation are keys to a healthy life. Replacing store-bought, processed products with goodies baked yourself is a step in the right direction. All of the recipes in this book contain less sugar than their traditional equivalent (many are completely sugar free)—while half the recipes are also gluten-free. The seventy simple-to-create recipes in the book show the diversity of sweet baking—from classic cookies to incredible baked desserts and showstopping celebration cakes.
About The Author
Caroline Griffiths is a home economist, cook, food writer, and food stylist with a keen interest in nutrition. She is a passionate food expert with over twenty-five years of food-industry experience, having worked in Australia’s best-known test kitchens, including the Australian Women’s Weekly. She has contributed to many cookbooks, food magazines, and websites. Caroline loves to create recipes that are flavorful, wholesome, creative, and achievable.