The cake is perfect for an indulgent afternoon tea and if there’s any left over, you can pop the pieces in the freezer.
Fancy some hot chocolate but want it without refined sugar? Want to make some chocolate treats but can’t be bothered to melt the chocolate? Choc Shot, liquid chocolate belonging to the ‘Sweet Freedom’-family, is the answer.
If you are a lover of chocolate, but can’t have dairy, lactose or casein, what are your options? Fortunately, there are delicious alternatives available. Read more…
If you can use honey, it adds a number of advantages to your baking:
– It enhances browning and crispiness. If you use gluten-free flour blends in your baking, you may have noticed that they don’t brown very well. Honey can help to add colour to your treats.
– Honey retains more moisture in cakes and other treats which makes them more succulent. Read more…
As xylitol has become more popular, it’s become more widely available. In the UK there are now several brands to choose from, such as XyloBrit, Total Sweet and Xylitol UK. They all come in a granular form, looking very much like ordinary sugar. The bag size is usually 225-250 g, but there are some 1 kg bags and 4 g saches available, too. Read more…
Honey is made by bees from the nectar of flowers. However, it’s not suitable for everyone:
– Honey’s sweetness comes mainly from glucose and fructose, so it is in this respect similar to ordinary sugar. Therefore, it’s not suitable for those on an anti-candida diet. Continue reading
Sweetness is an elemental part of sweet treats. But how do you add sweetness if you can’t eat sugar?
Fortunately, there are several substitutes to choose from. Here are some examples:
These are high-intensity sweeteners, such as aspartame, saccharine and sucralose. They have a negligible number of calories but some sources say they may be linked to health problems. Continue reading
Baking without wheat and gluten poses some challenges, but fortunately there are a number of gluten-free flours and other substitutes that can be used instead of wheat flour. I regularly use these:
Gluten-free flour blends by Doves Farm
Some people like to make their own gluten-free flour blends, but I prefer using ready-made ones. This takes away the hassle of having to buy lots of different kinds of flour and then doing the mixing yourself. Continue reading
Xylitol is a natural sweetener that I often use in my recipes. Although it’s found in small quantities in many fibrous fruits and vegetables, its purified and manufactured form is usually made from birch sap. Some companies also manufacture it from corn. Continue reading