The number of sugar intolerant people continues to grow year on year. In the UK, more than eight million people are affected and in the US, around 30% of the population cannot eat sugar. Worldwide, this figure is estimated at over 200 million! For many, this has meant giving up the treats and pastime they dearly loved. In this exciting new cookbook, acclaimed chef Sophie Michell shows that it is possible to bake tasty treats without using sugar. From tasty titbits to cakes that will make any afternoon tea, Sophie shows how using no or very little sugar doesn't have to make your baking any less delicious. Featuring over forty recipes, Baking Without Sugar is the perfect addition for any health conscious baker's library. Sophie has also carved out a successful career away from the kitchen as a TV presenter and food writer. She was part of Channel 4's smash hit show Cook Yourself Thin, and co-wrote the book of the same name that went on to sell hundreds of thousands of copies. Other TV highlights include work on Sky Taste, Market Kitchen, Comic Relief, Iron Chef USA and Masterchef. She has worked as an ambassador and consultant to heavyweight global brands including Ocado, Herbal Essences, HaagenDazs, DANONE, Tefal and Lindemann, and has been on the judging panel for the renowned Smith Hotel Awards and the Young National Chef of the Year Awards. She will be appearing at Taste of London this year, and also gives regular talks - recently for Corbin and King and the Boutique Hotelier Show. Sophie is well-regarded by the press and has appeared in and contributed to countless titles from Grazia, YOU, Stella and Healthy Magazine to The Telegraph, The Times, Guardian Weekend and Observer Food Monthly. Baking Without Sugar By Sophie Michell Pen and Sword Books Ltd Copyright © 2018 Sophie Michell All rights reserved. ISBN: 978-1-5267-2997-2 Contents Introduction, Cakes, Biscuits, Bars and Pancakes, Puddings and Pies, Savoury Titbits, Extras, Glossary of ingredients and useful notes, CHAPTER 1 CAKES CARROT CAKE SERVES 12–16 This is one of those classic cakes that everyone should have a good recipe for. I never get bored of the moist cinnamon, carrot sponge and whipped creamy frosting. It was the first sugar-free cake that I experimented with and it inspired me to write this book, so it's a good one for you all to start with too! 100g coconut flour 150g almond flour 200g Xylitol 2 tsp baking powder 1 tsp bicarb of soda 2 tbsp cinnamon 1 tsp mixed spice 6 medium eggs 300ml milk 200g melted butter 1 tsp vanilla extract 250g carrots, grated 1 medium apple, grated Icing 800g cream cheese 50g Xylitol icing sugar 50ml maple syrup 1 tsp cinnamon Preheat the oven to 160C/gas mark 3. Grease and line the base of two 9-inch springform cake tins. Mix all the dry ingredients together in a large bowl, then in a separate bowl, whisk the eggs, butter, vanilla extract and milk. Peel and grate the carrot on a coarse grater, along with the apple (no need to peel either), then add to the egg mix and stir until combined. Finally, fold in the flour mix and stir well. Divide the mix between the two tins and bake for 40 minutes until a skewer comes out clean and the cake is slightly raised and golden, then take out of the oven and cool completely. While it is cooling, you can make the icing. Sift the icing sugar and then mix well with the cream cheese, maple syrup and cinnamon. When you are ready, spread a generous layer of cream cheese frosting on the first half of the cake, place the second layer on top and then add a layer of frosting. Sprinkle with cinnamon and serve. PISTACHIO CAKE WITH ROSEWATER ICING SERVES 6 This is the ultimate pretty party cake. I love the flavours of pistachio and rose together, and the greens and pinks make me incredibly happy. This is a time where I get out my vintage crockery and go to town. I have inherited lots of beautiful china (including the ones in the picture) and I love to bring them out and think of years of my family enjoying them. Butter or vegetable oil, for greasing 300g pistachios 4 tbsp Xylitol 8 free-range egg whites Filling 200ml double cream 1 tsp vanilla extract Icing 200g Xylitol icing sugar 1 tsp rosewater splash of water to get to icing consistency (rose petals and pistachios to decorate) Preheat the oven to 160C/gas mark 3. Grease and line a 5/6-inch cake tin. Blitz the pistachios and half the Xylitol in a blender until fine and powdery. Whisk the egg whites until they form soft peaks and then gently, one spoonful at a time, with whisking in between, add the remaining Xylitol and whisk until stiff. Then fold in the powdered nut mix and mix well. Pour into the cake tin and bake for 30 minutes, then cool. When cooled completely, whisk the double cream and vanilla together to form soft peaks. Slice the cake VERY carefully horizontally across into three layers (it is extremely delicate, so please be ge