While
we have cut way back on baking, especially on dessert baking, I was
very interested in this cookbook because I often take desserts to
church related functions, and was anxious to see some healthy
choices. Each recipe in this cookbook uses only natural, whole food,
plant-based ingredients. They use no refined flour, processed sugar,
oil, or butter. These attributes have the advantage of creating foods
that contain vitamins, minerals, antioxidants, and other healthy
nutrients not found in processed foods. These desserts are higher in
fiber and lower in sugar than their traditional recipe counterparts.
While
flipping through the recipes, I saw many of my favorites: pumpkin
bread, chocolate chip cookies, sugar cookies, and apple pie. Most of
the recipes are well-known desserts, just made healthier. Recipes are
included for a variety of breads, cookies, brownies, cakes and pies
among other categories. I do wish that there were pictures
accompanying at least some of the recipes so that I would know
whether to anticipate the final result appearing differently than
what I may be used to with traditional recipes.
I
have made several of the changes suggested in this cookbook already,
white whole wheat flour for regular plain flour, and applesauce for
oil. As you would likely expect due to the growing number of options
on the grocery store shelves, other ingredients being used in these
recipes are coconut sugar, flaxseed, coconut milk, almond milk, nut
butters, coconut flour, spelt flour, etc. I believe many of these
recipes will make nice addition to my make and take file. I am
grateful to Rockridge Press for providing me with a copy of this
cookbook in exchange for my honest opinion. I was under no obligation
to provide a positive review and received no monetary compensation.
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