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Description

Eliminate the use of refined sugar in your cooking with this lush collection of triple-tested recipes for every meal from breakfast through dinner. This book shows how easy it can be to eat amazing food using natural, unrefined sugar alternatives so you can enjoy the sweet things in life guilt-free.

The test kitchen experts at Australian Women's Weekly take an innovative approach to sugar-free cooking, using naturally sweet and flavorful ingredients and unrefined sugar alternatives with mouth-watering results. Each one of the more than 100 recipes offers delicious evidence that you don't have to feel deprived to enjoy a diet free of refined sugar. Lush, full color photographs accompany each recipe and are sure to enhance your desire to eat every meal sugar-free.

Chapters include:

- Power starts
- Lunch or dinner
- 3PM Slump
- Sweet fix
- Baking

Recipe highlights include: Strawberry & Passion Fruit Breakfast Trifle; Veggie & Egg Power Stack; Chia & Almond Toasted Muesli; Fennel, Apple & Pistachio Chicken Salad; Zucchini & Ricotta Fritters with Carrot Relish; Chile-Lime Snapper with Corn Salsa Salad; Sweet Potato Gnocchi with Roasted Potato Sauce; Cauliflower Pizza Bites; Watermelon and Lemon Tea Granita; Chocolate Hazelnut Brownies; Flourless Orange, Plum & Orange Blossom Loaf; Banana Coffee Cake with Caramel Sauce; Apricot & Pistachio Frozen Yogurt.

Product Details

Price
$29.95
Publisher
Weldon Owen
Publish Date
February 13, 2018
Pages
240
Dimensions
8.4 X 0.9 X 10.3 inches | 2.6 pounds
Language
English
Type
Hardcover
EAN/UPC
9781681883755

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About the Author

The Australian Women's Weekly Test Kitchen staff is lead by Editorial Food Director Pam Clark and includes a team of chefs, food editors, photographers and stylists who work hard to maintain a reputation for reliability and innovation and consistently respond to new and exciting food trends for their readers.