Sweets and treats

Sweets and treats

By
David Frenkiel, Luise Vindahl Andersen
Contains
13 recipes
Published by
Hardie Grant Books
ISBN
9781742705583
Photographer
Johanna Frenkel

I have this strange habit, which I don’t even think about, but drives Luise crazy. Apparently I always leave a small piece of whatever I cook/bake/eat behind. It can be two spoonfuls of salad in a bowl, four strawberries in the box, or a tablespoon of flour in the bag when I am baking. My own theory is that I think it is good to save it for later. But truth be told, we only end up with ridiculously small portions of leftovers, and half empty bags of flour in the pantry. Hopefully, if you try any of the sweets and treats in this chapter, there will be no leftovers. Our fingers are crossed that you and your family will lick the bowls, ask for second servings, and reach for the last piece.

All our desserts are sweetened with natural sweeteners, baked with whole grains, and here and there we have even added some vegetables to them. Our intention has never been to make anything less indulgent than you are used to. In our opinion, a cake that combines the subtle aroma of a beetroot, with dark decadent chocolate, the soft texture of spelt flour and the toasty tones from maple syrup, is far more intriguing than any sugar and flour cake on the market. We are all about natural flavours and hope we can get you hooked, whether you are trying our cold berry soup, cardamom flavoured buns or double chocolate raspberry brownies.

Featured Recipes in this Chapter

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