Sweet Alternative: More Than 100 Recipes Without Gluten, Dairy And Soy
Ariana Bundy
Conran
 Some people give up dairy, gluten or soy because they have too – food intolerance is certainly on the rise – while others do it simply for a healthier diet. For whatever reason, it must be hard cutting out deserts as we know them. There are times when a carob bar or dried nuts and raisons just won’t do. But avoiding certain ingredients no longer means that you have to miss out, and with more than 150 photographs to whet your appetite, "Sweet Alternative" shows that now you really can have your cake and eat it
The result of years of research and recipe testing, "Sweet Alternative" shows how to make professional desserts without using dairy, gluten or soy. And there's no reason to compromise on taste. With the help of all natural store-bought or home-made ingredients such as coconut milk, vegetable dyes, fresh fruit purees, and excellent quality chocolates, Ariana Bundy shows how to make everything from vanilla ice cream to double chocolate chip cookies. You'll find caramels made from low 'GI' agave nectar, deep chocolate muffins enriched with quinoa, luscious creme patissiere made with almond milk and chewy cookies without gluten. Even better, all recipes are made with unrefined sugars as well as other natural sweeteners. Crucially, the recipes are simple and the ingredients are widely available in most major stores. Chef Ariana explains how to work your way around gluten and dairy, detailing the alternative products on the market and listing the hidden ingredients to avoid at all costs.
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