Contents Introduction........................................................ 06 Sugar Alternatives ............................................. 16 Dairy Alternatives.............................................. 64 Flour Alternatives.............................................. 110 Egg Alternatives............................................... 160 Natural Cake Decorating.................................. 194 Index............................................................... 222Contents Introduction........................................................ 06 Sugar Alternatives ............................................. 16 Dairy Alternatives.............................................. 64 Flour Alternatives.............................................. 110 Egg Alternatives............................................... 160 Natural Cake Decorating.................................. 194 Index............................................................... 22210 INTRODUCTION Sweet flavor boosters Baking can be improved and enhanced with the selection and addition of seasonal fruit and vegetables, spices, and nuts that, together with the main ingredients, will add fabulous flavors and nutrients to your cakes, without the use of refined sugars. CACAO Contains antioxidants, iron, calcium, and magnesium. VANILLA I only use unsweetened vanilla extract and vanilla beans for a warm aroma. SPICES A well-stocked spice cabinet should contain cinnamon and cardamom. 11 FLOWER WATERS Start by adding a few drops at a time to liquid ingredients. AVOCADO A rich source of heart- healthy monounsaturated fat and many vitamins. BEET Great source of fiber, iron, vitamin B9, manganese, potassium, and vitamin C. CITRUS Citrus zest is packed with oils and is full of aroma and flavor. NUTS Super nutritional and contain tons of protein and good fat. Natural colorings GREEN Matcha (green tea) powder: rich in antioxidants and fiber. ORANGE Paprika: a teaspoon at a time as you will also add flavor to the cake. PINK Pure raspberry juice: you may need to reduce the liquid in the recipe. BROWN Cinnamon: a teaspoon at a time as you will also add flavor to the cake. PURPLE Grape juice: you may need to reduce the liquid in the recipe. RED Beet powder: a teaspoon at a time as you will also add flavor to the cake. Natural powders are produced from frozen dried berries or vegetables that are ground without any other additives, but they tend to be less vivid than artificial color additives. They are much healthier than chemically manufactured food colorings. BLACK Activated charcoal powder: has no flavor; makes a dark slate color. YELLOW Turmeric: a teaspoon at a time as you will also add flavor to the cake.10 INTRODUCTION Sweet flavor boosters Baking can be improved and enhanced with the selection and addition of seasonal fruit and vegetables, spices, and nuts that, together with the main ingredients, will add fabulous flavors and nutrients to your cakes, without the use of refined sugars. CACAO Contains antioxidants, iron, calcium, and magnesium. VANILLA I only use unsweetened vanilla extract and vanilla beans for a warm aroma. SPICES A well-stocked spice cabinet should contain cinnamon and cardamom. 11 FLOWER WATERS Start by adding a few drops at a time to liquid ingredients. AVOCADO A rich source of heart- healthy monounsaturated fat and many vitamins. BEET Great source of fiber, iron, vitamin B9, manganese, potassium, and vitamin C. CITRUS Citrus zest is packed with oils and is full of aroma and flavor. NUTS Super nutritional and contain tons of protein and good fat. Natural colorings GREEN Matcha (green tea) powder: rich in antioxidants and fiber. ORANGE Paprika: a teaspoon at a time as you will also add flavor to the cake. PINK Pure raspberry juice: you may need to reduce the liquid in the recipe. BROWN Cinnamon: a teaspoon at a time as you will also add flavor to the cake. PURPLE Grape juice: you may need to reduce the liquid in the recipe. RED Beet powder: a teaspoon at a time as you will also add flavor to the cake. Natural powders are produced from frozen dried berries or vegetables that are ground without any other additives, but they tend to be less vivid than artificial color additives. They are much healthier than chemically manufactured food colorings. BLACK Activated charcoal powder: has no flavor; makes a dark slate color. YELLOW Turmeric: a teaspoon at a time as you will also add flavor to the cake.14 INTRODUCTION Preparing the cake pan properly takes a matter of moments and is one little job that is worth the effort; it simply involves us getting creative with our scissors. 04 Line the inside of the pan, placing the paper strip around the edge with the snipped part sitting on the base of the pan. Place the cut-out circle in the pan last. 03 Use scissors to snip diagonal cuts at 1 inch (2.5 cm) intervals along the folded part of the paper strip. Lightly grease the inside of the pan. 02 Cut a strip of parchment paper long enough to cover the pan’s circumference and the height, plus an added ½ inch (1 cm) overhang. Fold over the overhang along the long edge. 01 Place a round cake pan on top of a sheet of parchment paper and draw a circle around it. Cut out with scissors. HOW TO LINE A ROUND CAKE PAN any size round cake pan sheet of parchment paper larger than the pan PREP TIME: 10 min. Lines: 1 round cake pan Lining a loaf pan with parchment paper is one of the easiest ways to save time and energy when making a cake. All you have to do is lift the edges of the paper to pull your treat out of the pan once baked. 04 Once it fits well, remove the paper, grease the inside of the pan and then replace the paper. This method ensures that there are no gaps in the lining. 03 Make large diagonal cuts in each corner of the paper and cut out one triangle. Repeat this process on all corners. Place the paper in the pan and fold in the corners. 02 With a pencil, draw the bottom of the pan on the paper and crease the paper along the shape of the loaf pan. 01 Place a loaf cake pan on top of a sheet of parchment paper and fold the paper up on the left, right, front, and back sides of the pan. HOW TO LINE A LOAF CAKE PAN any size loaf pan sheet of parchment paper larger than the pan PREP TIME: 10 min. Lines: 1 loaf cake pan 1514 INTRODUCTION Preparing the cake pan properly takes a matter of moments and is one little job that is worth the effort; it simply involves us getting creative with our scissors. 04 Line the inside of the pan, placing the paper strip around the edge with the snipped part sitting on the base of the pan. Place the cut-out circle in the pan last. 03 Use scissors to snip diagonal cuts at 1 inch (2.5 cm) intervals along the folded part of the paper strip. Lightly grease the inside of the pan. 02 Cut a strip of parchment paper long enough to cover the pan’s circumference and the height, plus an added ½ inch (1 cm) overhang. Fold over the overhang along the long edge. 01 Place a round cake pan on top of a sheet of parchment paper and draw a circle around it. Cut out with scissors. HOW TO LINE A ROUND CAKE PAN any size round cake pan sheet of parchment paper larger than the pan PREP TIME: 10 min. Lines: 1 round cake pan Lining a loaf pan with parchment paper is one of the easiest ways to save time and energy when making a cake. All you have to do is lift the edges of the paper to pull your treat out of the pan once baked. 04 Once it fits well, remove the paper, grease the inside of the pan and then replace the paper. This method ensures that there are no gaps in the lining. 03 Make large diagonal cuts in each corner of the paper and cut out one triangle. Repeat this process on all corners. Place the paper in the pan and fold in the corners. 02 With a pencil, draw the bottom of the pan on the paper and crease the paper along the shape of the loaf pan. 01 Place a loaf cake pan on top of a sheet of parchment paper and fold the paper up on the left, right, front, and back sides of the pan. HOW TO LINE A LOAF CAKE PAN any size loaf pan sheet of parchment paper larger than the pan PREP TIME: 10 min. Lines: 1 loaf cake pan 15SUGAR ALTERNATIVES Sugar in baking Sugar adds sweetness and flavor, creates softness and finesse in consistency, colors the crust, increases the durability of the cake by retaining moisture inside, provides food for the yeast, and acts as a leavening agent with the help of fats and eggs. Natural sweeteners There are different types of alternative sugars that are not very refined and therefore very close to their natural form and still contain some nutrients, such as vitamins, minerals, and fiber. Maple syrup Nutrition per 3½ oz. (100 g) • 54 GI index • 0 g protein • 0 g fiber 260 calories Apple purée Nutrition per 3½ oz. (100 g) • 38 GI index • 0.8 g protein • 4.4 g fiber 95 calories • source of 8 micronutrients Mashed banana Nutrition per 3½ oz. (100 g) • 10 GI index • 1.3 g protein • 3.5 g fiber 105 calories • source of 4 micronutrients Date paste (see page 20) Nutrition per 3½ oz. (100 g) • 55 GI index • 1.81 g protein • 6.7 g fiber 285 calories • source of 10 micronutrients • source of 5 micronutrients Honey Nutrition per 3½ oz. (100 g) • 50 GI index • 0 g protein • 0 g fiber 304 calories • source of 3 micronutrients Coconut sugar Nutrition per 3½ oz. (100 g) 375 calories • 30 GI index • 0 g protein • 0 g fiber • source of 6 micronutrientsSUGAR ALTERNATIVES Sugar in baking Sugar adds sweetness and flavor, creates softness and finesse in consistency, colors the crust, increases the durability of the cake by retaining moisture inside, provides food for the yeast, and acts as a leavening agent with the help of fats and eggs. Natural sweeteners There are different types of alternative sugars that are not very refined and therefore very close to their natural form and still contain some nutrients, such as vitamins, minerals, and fiber. Maple syrup Nutrition per 3½ oz. (100 g) • 54 GI index • 0 g protein • 0 g fiber 260 calories Apple purée Nutrition per 3½ oz. (100 g) • 38 GI index • 0.8 g protein • 4.4 g fiber 95 calories • source of 8 micronutrients Mashed banana Nutrition per 3½ oz. (100 g) • 10 GI index • 1.3 g protein • 3.5 g fiber 105 calories • source of 4 micronutrients Date paste (see page 20) Nutrition per 3½ oz. (100 g) • 55 GI index • 1.81 g protein • 6.7 g fiber 285 calories • source of 10 micronutrients • source of 5 micronutrients Honey Nutrition per 3½ oz. (100 g) • 50 GI index • 0 g protein • 0 g fiber 304 calories • source of 3 micronutrients Coconut sugar Nutrition per 3½ oz. (100 g) 375 calories • 30 GI index • 0 g protein • 0 g fiber • source of 6 micronutrientsNext >