The Book

MORE THAN 100 REVOLUTIONARY RECIPES FOR GREAT-TASTING BAKED GOODS AND DESSERTS THAT RELY ON LESS PROCESSED SWEETENERS

Sugar is everywhere in the news lately—and not in a positive light. With the USDA’s newest dietary guidelines recommending that most Americans cut their sugar intake by about half, it’s becoming impossible to ignore the fact that sugar is a serious health threat. Plus, more people than ever are interested in using less-processed sweeteners such as honey, maple syrup, coconut sugar, and Sucanat (an unrefined cane sugar).

We saw both facets of the general public’s concern with sugar consumption as an opportunity to rethink how we prepare our favorite baked goods. We set ourselves a lofty goal that had never been addressed before: We wanted to re-engineer recipes for our favorite baked goods and desserts that would taste great and rely only on natural, less-processed sweeteners and would use 30% to 50% less sugar overall.

Reducing or changing the sugar in a recipe is no simple task, but we aimed to make this new way of baking as approachable as possible. In this book, you’ll find extensive information on the natural sweeteners we chose to use, as well as plentiful information on everything we learned during our testing. Plus, we’ve included before and after sugar numbers right on the recipe pages, so readers can immediately see the differences between our recipes and their traditional counterparts.

Through extensive testing, we chose 5 natural sweeteners to use in the recipes in this book: Sucanat (an unrefined cane sugar), coconut sugar (made by drying coconut palm flower sap), date sugar (made by pulverizing dried dates into a powder), maple syrup, and honey. For each recipe, we chose which sweetener to use based on our desired flavor, texture, and even appearance.

Yes, eating fewer baked goods is one way to reduce sugar consumption. But what’s a birthday without cake or Thanksgiving without a pie? Moderation is the key to any dietary change and the recipes in this book balance great taste (which is, after, why we eat baked goods) with improved nutrition.

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