As Ms Inman says: "although the natural sweeteners are unprocessed, they are still forms of sugar" (page 12). If like me you were looking for some recipes with different gluten free flours but still fairly straightforward, this may not be the book for you. For a savoury twist, make a non-dairy soured cream by adding nutritional yeast flakesor powder, lemon juice and salt to taste to the cream. If you have been living on a lettuce leaf because you are so confused about what is healthy for you this is the book for you.

I love her flexible approach to nutrition and the wide range of experts she brings on to her podcast. Henrietta Inman, author of Clean Cakes, felt similar when she started to question all the traditional sugary pastries and bakes she was trained to make.

I hope my vegan and vegetarian recipes and eco tips will inspire you to embrace "more of" a plant-based diet and green lifestyle. We don’t share your credit card details with third-party sellers, and we don’t sell your information to others. Based down in Suffolk, she does baking demonstrations, runs cookery courses and sells at farmer’s markets and festivals, as well as running a successful blog www. I was able to make bars and chocolate, the tarts look amazing and i will start making the upcoming months. I love cooking/baking but I cannot bare to spend so much time gathering a few ounces of this and a sprinkle of that!

The desserts, biscuits, etc all look beautiful saying that but sadly i will only be able to make a selection. Chocolate and Hazelnut Torte with Honey Praline Ganache - A chocoholic’s delight using homemade praline paste for a really nutty flavour and texture, without being too sweet. They provide sustained energy, keep you fuller for longer, help avoid bloating and slumps and, most importantly, they taste great. Nothing compares to fresh pasta eaten in Italy, so something like tortelli with spinach and ricotta, a generous drizzle of olive oil, a good grating of parmesan and some local red wine.Over time she’s wedded her knowledge as a pastry chef to her passion for versatile, varied and alternative ingredients, combining flavour, texture and nutrition to create spectacular sweet and savoury treats that are delicious and good for you. When I bake at home I know exactly what is going into it and I do think it’s important that we start thinking about what it is we are putting into our bodies. My daughter has a severe cows milk allergy and coeliac disease so it's been interesting to find this book.