Baking Recipes

 

I like to make my baking more nutrient-dense by replacing white flour and refined sugars with less processed (often gluten-free) alternatives like buckwheat and ground almonds, and using natural sweetners like dates and banana. A lot of my baking recipes are also gluten-free and/or dairy-free. My food philosophy is all about putting a healthy spin on food, making everyday recipes more nutritious, while remaining delicious. I’m all for making things healthier (and more nutrient-dense) as long as it doesn’t compromise the yumminess of the end product – otherwise why go to all that effort for something you’re not going to enjoy?