Nov 18
I can’t think of anything better than sweet potato pie that is heavily spiked with cinnamon, nutmeg and cloves for a Thanksgiving or fall dessert. Can you? As far as I’m concerned, this is one of just a few traditional dishes that is worthy of a vegan rendition.
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.
The war against highly-refined sugar has been going on for quite some time. We all know it’s not good for us. So what are the choices for bakers looking for a healthier sugar replacement? For many of us, it’s the return to natural sweeteners long forgotten: whole or dried fruits; maple, rice and barley syrups; as well as agave nectar and stevia.
Happy Friday everyone! I’m here to announce the winner of my very first giveaway: a copy of Raw for Dessert by Jennifer Cornbleet.
One of my all-time favourite desserts to serve at a dinner party is individual parfaits. There are endless variations, with flavours and colours to match any theme or season. I often go with the ever-popular strawberry and chocolate combination for summertime gatherings, but now that we’re approaching winter, out-of-season fruits just don’t taste the same.
Traditional vegan baking will have to step aside. I have no desire to turn on the oven today. Instead, I’m going to indulge in a few no-bake treats from Jennifer Cornbleet’s Raw for Dessert. Would you like to join me?
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