< Previous How to replace refined sugar in baking coconut sugar ½ cup (100 g) sugar½ cup (100 g) coconut sugarMade from the sap of the coconut palm that has been extracted, boiled, and dehydrated. It has a deep, nutty, warm caramel flavor and doesn’t taste like coconut. Always buy organic when possible. It is a natural sugar that contains small amounts of nutrients including fiber, iron, zinc, magnesium, calcium, potassium, and antioxidants. = apple purée ½ cup (100 g) sugar3½ oz. (100 g) unsweetened apple purée You can use fresh or dried fruits instead of superfine sugar in cake recipes. By doing this you will not only add the natural flavor of the fruit itself, but also the vitamins, minerals, fiber, and phytonutrients that the fruit contains. Apple purée lightens the caloric density of baked goods while adding fiber. The finished cake will have a tender, crumbly texture and a sweeter flavor. = mashed banana ½ cup (100 g) sugar3 tablespoons (50 g) mashed bananaPuréed banana is a nutritional powerhouse, packed with energy-giving carbohydrates and loaded with valuable micronutrients. Rich in moisture, it can create a moist and tender cake. Bananas will add more moisture to the cake recipe, so you might need to adjust the other ingredients accordingly. = maple syrup ½ cup (100 g) sugar5 tablespoons (75 ml) maple syrupMade by boiling down the sap from Canadian maple trees until the sugars condense into thick syrup. It has a deep, caramel flavor and comes in different grades. Try to avoid the “maple flavored syrup” as it isn’t real maple syrup. Natural maple syrup contains minerals, such as calcium and potassium, iron, zinc, and manganese, and at least 24 different antioxidants. = honey ½ cup (100 g) sugar5 tablespoons (75 ml) honeyHoney is made by bees out of nectar gathered from flowers to feed the hive. It comes in a wide range of different versions, greatly depending on the flowers the bees have been feeding from. Try to buy local where possible and be careful as cheap honey may be blended with glucose to reduce production costs. = date paste ½ cup (100 g) sugar½ recipe Date Paste (see page 20)Made from fresh dates, date paste is an all-natural and nutritionally dense sweetener that increases the health benefits in your baked goods. Dates are known for helping to relieve constipation, most likely due to their soluble fiber and magnesium content, and are a plant-based source of iron and vitamin C. = How to replace refined sugar in baking coconut sugar ½ cup (100 g) sugar½ cup (100 g) coconut sugarMade from the sap of the coconut palm that has been extracted, boiled, and dehydrated. It has a deep, nutty, warm caramel flavor and doesn’t taste like coconut. Always buy organic when possible. It is a natural sugar that contains small amounts of nutrients including fiber, iron, zinc, magnesium, calcium, potassium, and antioxidants. = apple purée ½ cup (100 g) sugar3½ oz. (100 g) unsweetened apple purée You can use fresh or dried fruits instead of superfine sugar in cake recipes. By doing this you will not only add the natural flavor of the fruit itself, but also the vitamins, minerals, fiber, and phytonutrients that the fruit contains. Apple purée lightens the caloric density of baked goods while adding fiber. The finished cake will have a tender, crumbly texture and a sweeter flavor. = mashed banana ½ cup (100 g) sugar3 tablespoons (50 g) mashed bananaPuréed banana is a nutritional powerhouse, packed with energy-giving carbohydrates and loaded with valuable micronutrients. Rich in moisture, it can create a moist and tender cake. Bananas will add more moisture to the cake recipe, so you might need to adjust the other ingredients accordingly. = maple syrup ½ cup (100 g) sugar5 tablespoons (75 ml) maple syrupMade by boiling down the sap from Canadian maple trees until the sugars condense into thick syrup. It has a deep, caramel flavor and comes in different grades. Try to avoid the “maple flavored syrup” as it isn’t real maple syrup. Natural maple syrup contains minerals, such as calcium and potassium, iron, zinc, and manganese, and at least 24 different antioxidants. = honey ½ cup (100 g) sugar5 tablespoons (75 ml) honeyHoney is made by bees out of nectar gathered from flowers to feed the hive. It comes in a wide range of different versions, greatly depending on the flowers the bees have been feeding from. Try to buy local where possible and be careful as cheap honey may be blended with glucose to reduce production costs. = date paste ½ cup (100 g) sugar½ recipe Date Paste (see page 20)Made from fresh dates, date paste is an all-natural and nutritionally dense sweetener that increases the health benefits in your baked goods. Dates are known for helping to relieve constipation, most likely due to their soluble fiber and magnesium content, and are a plant-based source of iron and vitamin C. =Roulades, with their contrasting spiral of filling and sponge, make a beautiful dessert and they are really easy to make when you get your rolling right. gluten-free Serves: 10One 13½ - inch (34 cm) Roulade Sponge (see page 44) 1 recipe Cream Filling (see page 44) fresh berries, to servePREP / COOK TIME: 10 min. / 45 min. HOW TO ROLL A ROULADE 04 Reroll the cake without the towel this time. The filling may squish out of the ends a bit, which is fine. Place the roulade on a serving plate with the seam underneath and finish the cake as the recipe directs. 03 Carefully unroll. Don’t worry if there are small cracks. Leave to cool for 15 minutes. Use a spatula to spread the filling over the cake, leaving a gap at the far short edge and outer edges but not at the closer end. 02 Using both hands, and starting from the short end, roll the cake and the towel up. The towel will help set up the roulade in its curled position, preventing cracks when it is unrolled. Leave to cool for 30 minutes. 01 As the cake is removed from the oven, lay parchment paper and a lightly damp clean dish towel over it with a large cutting board over the towel. Carefully invert the cake and remove the baking sheet and paper. Roulades, with their contrasting spiral of filling and sponge, make a beautiful dessert and they are really easy to make when you get your rolling right. gluten-free Serves: 10One 13½ - inch (34 cm) Roulade Sponge (see page 44) 1 recipe Cream Filling (see page 44) fresh berries, to servePREP / COOK TIME: 10 min. / 45 min. HOW TO ROLL A ROULADE 04 Reroll the cake without the towel this time. The filling may squish out of the ends a bit, which is fine. Place the roulade on a serving plate with the seam underneath and finish the cake as the recipe directs. 03 Carefully unroll. Don’t worry if there are small cracks. Leave to cool for 15 minutes. Use a spatula to spread the filling over the cake, leaving a gap at the far short edge and outer edges but not at the closer end. 02 Using both hands, and starting from the short end, roll the cake and the towel up. The towel will help set up the roulade in its curled position, preventing cracks when it is unrolled. Leave to cool for 30 minutes. 01 As the cake is removed from the oven, lay parchment paper and a lightly damp clean dish towel over it with a large cutting board over the towel. Carefully invert the cake and remove the baking sheet and paper. SUGAR ALTERNATIVES 52 This is really a straightforward cake and is an ideal way to make the most of rhubarb when it is in season. PREP / COOK TIME 15 min. / 55 min. gluten-free Preheat the oven to 350°F (180°C). Grease and line an 8 by 4-inch (800 ml) loaf pan with parchment paper. Whisk all the ingredients, except the rhubarb, together until smooth. Pour the batter into the pan and top with the rhubarb. Bake for 55 minutes until a skewer inserted in the center comes out clean. Cover loosely with foil after 30 minutes to avoid burning. Cool for 10 minutes in the pan and then turn out onto a wire rack. Cake will keep for 1–2 days in the refrigerator, stored in an airtight container. Allow to come up to room temperature before serving. Serves: 8–10 ½ cup plus 3 tablespoons (150 g) butter, plus extra for greasing ²⁄³ cup (150 g) coconut yogurt 3 eggs, lightly beaten 5 tablespoons (100 g) honey ²⁄³ cup (100 g) rice flour ½ cup (50 g) cornstarch ¹⁄³ cup (45 g) arrowroot 1 cup (100 g) ground pistachios 1 teaspoon baking powder 1 teaspoon baking soda 1 teaspoon vanilla extract 5¹⁄³ oz. (150 g) rhubarb Rhubarb and pistachio cakeSUGAR ALTERNATIVES 52 This is really a straightforward cake and is an ideal way to make the most of rhubarb when it is in season. PREP / COOK TIME 15 min. / 55 min. gluten-free Preheat the oven to 350°F (180°C). Grease and line an 8 by 4-inch (800 ml) loaf pan with parchment paper. Whisk all the ingredients, except the rhubarb, together until smooth. Pour the batter into the pan and top with the rhubarb. Bake for 55 minutes until a skewer inserted in the center comes out clean. Cover loosely with foil after 30 minutes to avoid burning. Cool for 10 minutes in the pan and then turn out onto a wire rack. Cake will keep for 1–2 days in the refrigerator, stored in an airtight container. Allow to come up to room temperature before serving. Serves: 8–10 ½ cup plus 3 tablespoons (150 g) butter, plus extra for greasing ²⁄³ cup (150 g) coconut yogurt 3 eggs, lightly beaten 5 tablespoons (100 g) honey ²⁄³ cup (100 g) rice flour ½ cup (50 g) cornstarch ¹⁄³ cup (45 g) arrowroot 1 cup (100 g) ground pistachios 1 teaspoon baking powder 1 teaspoon baking soda 1 teaspoon vanilla extract 5¹⁄³ oz. (150 g) rhubarb Rhubarb and pistachio cakeDAIRY ALTERNATIVES Dairy in baking Dairy products add moisture, richness, and flavor and promote leavening, making the final product light and soft. They also contribute to the consistency and color of the crust, maintaining the quality and nutritional value of baked products. Milk alternatives There are plenty of milk alternatives available. Milks like almond, cashew, oat, or coconut are mostly interchangeable in an equal amount, but of course you have to take into account the final result and see how the type of milk chosen will work with the other flavors in the recipe. Almond milk Nutrition per ½ cup (100 ml) • 2 g fat • 5 g carbohydrates • 1 g protein 40 calories Rice milk Nutrition per ½ cup (100 ml) • 1 g fat • 4 g carbohydrates • 0.1 g protein 47 calories Cashew milk Nutrition per ½ cup (100 ml) • 5.8 g fat • 3.7 g carbohydrates • 2 g protein 67 calories Oat milk Nutrition per ½ cup (100 ml) • 1.5 g fat • 6.5 g carbohydrates • 1 g protein 45 calories Coconut milk Nutrition per ½ cup (100 ml) • 20 g fat • 2 g carbohydrates • 1 g protein 188 calories Soy milk Nutrition per ½ cup (100 ml) • 2 g fat • 2 g carbohydrates • 3.5 g protein 40 caloriesDAIRY ALTERNATIVES Dairy in baking Dairy products add moisture, richness, and flavor and promote leavening, making the final product light and soft. They also contribute to the consistency and color of the crust, maintaining the quality and nutritional value of baked products. Milk alternatives There are plenty of milk alternatives available. Milks like almond, cashew, oat, or coconut are mostly interchangeable in an equal amount, but of course you have to take into account the final result and see how the type of milk chosen will work with the other flavors in the recipe. Almond milk Nutrition per ½ cup (100 ml) • 2 g fat • 5 g carbohydrates • 1 g protein 40 calories Rice milk Nutrition per ½ cup (100 ml) • 1 g fat • 4 g carbohydrates • 0.1 g protein 47 calories Cashew milk Nutrition per ½ cup (100 ml) • 5.8 g fat • 3.7 g carbohydrates • 2 g protein 67 calories Oat milk Nutrition per ½ cup (100 ml) • 1.5 g fat • 6.5 g carbohydrates • 1 g protein 45 calories Coconut milk Nutrition per ½ cup (100 ml) • 20 g fat • 2 g carbohydrates • 1 g protein 188 calories Soy milk Nutrition per ½ cup (100 ml) • 2 g fat • 2 g carbohydrates • 3.5 g protein 40 caloriesDAIRY ALTERNATIVES 68 This is a no-waste dairy-free alternative, since the nuts are blended entirely into the water, which means that the milk retains all the nutrients present in the nut, like magnesium, phosphorus, iron, potassium, and zinc. 02 Drain the cashew nuts. 01 Soak the cashew nuts for 4 hours in a bowl with 2 cups (500 ml) of water. HOW TO MAKE CASHEW NUT MILK dairy-, gluten-, and egg-free 9 oz. (250 g) cashew nuts 4 cups (1 liter) filtered water PREP TIME: 10 min., plus 4 hours soaking Makes: 4¼ cups (1 liter) 04 Using a funnel, pour the milk into a clean bottle, seal, and keep in the fridge for 5 days. 03 Place the nuts and the filtered water in a blender and blitz for 5 minutes. To achieve the right consistency without adding liquid you need time and patience, as the whole process can take up to 30 minutes. You can also decide to use just one type of nut instead of a mixed selection. 02 Transfer the nuts to a clean dish towel and rub them against each other to remove the skin. 01 Preheat the oven to 350°F (170°C). Place the nuts on a baking tray and roast for 12 minutes. dairy-, gluten-, and egg-free 14 oz. (400 g) mixed almonds, walnuts, and hazelnuts ½ teaspoon salt PREP / COOK TIME: 12 min. / 30 min. Makes: 14 oz. (400 g) 04 Once ready add the salt, mix thoroughly, and transfer to a clean jar and store in the fridge for up to a month. 03 Place the nuts in a food processor and blend, scraping down the side as needed, until smooth and spreadable. Note that it will require 30 minutes. HOW TO MAKE NUT BUTTER 69DAIRY ALTERNATIVES 68 This is a no-waste dairy-free alternative, since the nuts are blended entirely into the water, which means that the milk retains all the nutrients present in the nut, like magnesium, phosphorus, iron, potassium, and zinc. 02 Drain the cashew nuts. 01 Soak the cashew nuts for 4 hours in a bowl with 2 cups (500 ml) of water. HOW TO MAKE CASHEW NUT MILK dairy-, gluten-, and egg-free 9 oz. (250 g) cashew nuts 4 cups (1 liter) filtered water PREP TIME: 10 min., plus 4 hours soaking Makes: 4¼ cups (1 liter) 04 Using a funnel, pour the milk into a clean bottle, seal, and keep in the fridge for 5 days. 03 Place the nuts and the filtered water in a blender and blitz for 5 minutes. To achieve the right consistency without adding liquid you need time and patience, as the whole process can take up to 30 minutes. You can also decide to use just one type of nut instead of a mixed selection. 02 Transfer the nuts to a clean dish towel and rub them against each other to remove the skin. 01 Preheat the oven to 350°F (170°C). Place the nuts on a baking tray and roast for 12 minutes. dairy-, gluten-, and egg-free 14 oz. (400 g) mixed almonds, walnuts, and hazelnuts ½ teaspoon salt PREP / COOK TIME: 12 min. / 30 min. Makes: 14 oz. (400 g) 04 Once ready add the salt, mix thoroughly, and transfer to a clean jar and store in the fridge for up to a month. 03 Place the nuts in a food processor and blend, scraping down the side as needed, until smooth and spreadable. Note that it will require 30 minutes. HOW TO MAKE NUT BUTTER 69Next >