MY TAKE ON BAKES

Recipes baked with natural sugars, deliciously healthy for the whole family. Emma's baking shows how to replace refined, processed sugar with natural alternatives, such as fruit, honey and rapadura sugar. The recipes have a low glycaemic index and are suitable for diabetics.

The book is also a perfect introduction to baking just the right amount. Smaller portions that not only help to reduce waistlines, but mean that you can enjoy a dessert without the slightest feeling of guilt! An excellent way to avoid waste and keep cost down - if you are making a cake for 3 rather than 4, use only the quantity of ingredients required.

The book begins by showing how refined sugar has crept into our diet and our lives. It explains the role of sugar in baking and how the role can be replaced by natural sugars. Although one of the oldest and healthiest methods of cooking, baking can be quite time-consuming. Emma explains how to save time by preparing basic creams and pastry to keep in the refrigerator or freezer. Great time savers when you or the children are hungry and craving after something sweet or for when unexpected guests turn up on the doorstep.

The refined sugar-free recipes are divided into five sections: weekend breakfasts and rainy days, alfresco lunches, teatime, entertaining, and birthdays & festivities.

Although the recipes are written for one or two portions, bigger quantities are given at the end of each recipe.

As well as the list of ingredients and an easy-to-follow method, each recipe is sprinkled with useful tips and history facts, a colour photograph and the list of equipment you will require for the recipe.

By the time you have finished reading the book, you will have banished white sugar for good and realise that cakes can be "nice but not naughty"!