Nov 17
To go along with yesterday’s post about baking without sugar, I thought I’d share one of my more recent sugar-free recipes, which comes in the form of muffins that are sweetened with date puree. You’re probably going to look at the ingredients below and see spelt flour and no sugar and think they’re going to taste like cardboard, but that’s not the case.
If you think about it, lemons are an amazing fruit. They are always available (despite not being local, unfortunately), reasonably priced, long-lasting, vibrant and beautiful. They are just as useful in cooking as in baking, and they have an outside peel and inside juice that are equally useful.
My week started off on the right foot when I came home last evening to find the latest issue of VegNews in my mailbox. I’ve been subscribing to the magazine for years, but this is probably one of my favourite issues to date. Why? Because it’s their annual food issue and it includes a feature article about Canada’s awesome veg community!
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