The No Sugar! Desserts & Baking Book: Over 65 Delectable Yet Healthy Sugar-free Treats

This inspiring book will help you remove refined sugar from your cooking where it really matters - in sweet puddings and cakes Here are irresistible yet healthy desserts using nutritious ingredients; all are low or even zero in refined sugar but many are lower gluten, lower dairy, vegan and paleo-friendly too. Ysanne's tried and tested recipes don't simply replace sugar with chemical substitutes, but use natural and unprocessed sweeteners. Satisfy your sweet craving with gooey puddings, crumbly fruit pies, chilled parfaits, creamy cheesecakes and cacao chocolate candies: here are ideas for families, teatimes and dinner parties, and treats that everyone will love. In Ysanne's words: 'The 'no-sugar' philosophy of this book reflects the many reasons people want to cut out refined sugar from their diets. Unlike many other no-sugar cookbooks, the deeply researched introduction gives the reader the keys to deciding which non-refined sugar ingredient to use, and guides you in making your own informed choices about what to eat for your own body, as there's no one-size-fits-all. For diabetics there are still ingredients that will allow you to eat sweet things - such as monk fruit, stevia, and glycerin. Maybe you're here because low-calorie is what's important, or maybe it's for more nutrients than refined sugar offers, or to protect your children's teeth - you will learn how to eat for every different reason, and every different body and budget. I hope you enjoy being empowered by my book and creating delicious no-sugar cakes and cookies.'

Ysanne Spevack is a creative natural cook and gardener. Born and raised in Britain she travelled to Los Angeles in 2004, where she lived for a decade before moving to New York where she now divides her time with London. In California, she managed organic estates and orchards including the well-known Ranch retreat. Her first book, The Organic Cookbook, also published by Lorenz Books, sells around the world, and her trove of other books include The Ranch Cookbook for Rizzoli and Fresh & Wild: A Real Food Adventure for HarperCollins. Her recent book, Vegetable Cakes, is a glorious journey with a difference into baking with vegetables. She has written for the Los Angeles Times food section, the Observer Food Monthly, and magazines and newspapers internationally, and has given TED talks on expanding sensory awareness with food. From edible gardens to her travelling kitchen, Ysanne creates recipes that deliver the flavors we crave, with a deep understanding of the ingredients at the root of each dish, and their therapeutic qualities.