Baking with Less Sugar : Recipes for Desserts Using Natural Sweeteners and Little-to-No White Sugar

Trust Joanne Chang—beloved author of the bestselling Flour and a Harvard math major to boot—to come up with this winning formula: minus the sugar = plus the flavor. The 60-plus recipes here are an eye-opener for anyone who loves to bake and wants to cut back on the sugar. Joanne warmly shares her secrets for playing up delicious ingredients and using natural sweeteners, such as honey, maple syrup, and fruit juice. In addition to entirely new go-to recipes, she's also revisited classics from Flour and her lines-out-the-door bakeries to feature minimal refined sugar. More than 40 mouthwatering photographs beautifully illustrate these revolutionary recipes, making this a must-have book for bakers of all skill levels. Cover......Page 1 Title......Page 3 Dedication......Page 5 Copyright......Page 4 Contents......Page 6 Introduction......Page 8 Why low/no sugar?......Page 11 What is low/no sugar?......Page 15 What’s behind the science of sweets?......Page 17 INGREDIENTS......Page 20 EQUIPMENT......Page 22 Tips......Page 24 How to substitute for sugar......Page 26 CHAPTER ONE: REDUCING WHITE SUGAR......Page 31 Pear-Cardamom-Walnut Scones......Page 32 Blueberry Bran Muffins......Page 34 Cinnamon Sugar Monkey Bread......Page 37 Better than Flour Famous Banana Bread......Page 40 Fudgy Mascarpone Brownies......Page 42 Cameron’s Lemon-Polenta-Pistachio Buttons......Page 44 White Chocolate–Cherry-Almond Cookies......Page 47 Oatmeal-Raisin-Cranberry Cookies......Page 50 Blueberry Nectarine Pie......Page 52 DOUBLE-CRUST PIE DOUGH......Page 55 Vanilla-Pecan Coffee Cake......Page 56 Coconut Chiffon Cake with Coconut Glaze......Page 59 Yellow Birthday Cake with Fluffy Chocolate Ganache Frosting......Page 62 CHAPTER TWO: JUST CHOCOLATE......Page 67 Chocolate-Orange Truffles......Page 68 Simple Chocolate Mousse......Page 70 Double Chocolate Whoopie Pies......Page 72 Bittersweet Chocolate Pots de Crème......Page 75 Chocolate Fudge–Bourbon Ice Cream......Page 78 Mint Chocolate Ice Cream Sandwiches......Page 80 Mocha Shaved Ice with Vanilla Cream......Page 84 Deep-Dark-Chocolate Pudding Cakes......Page 87 Truffle Chocolate Cream Pie......Page 88 CHAPTER THREE: USING HONEY......Page 93 Honey Cashew Morning Buns......Page 94 Cherry Almond Granola......Page 97 Cranberry-Orange-Walnut Biscotti......Page 98 Nutty-Seedy-Fruity Energy Bars......Page 100 Banana Cinnamon Bread Pudding......Page 103 Vanilla Honey Rice Pudding......Page 104 Honey-Champagne Sabayon Parfaits with Fresh Berries......Page 105 Raspberry Honey Frozen Yogurt......Page 106 Peanut Butter Honey Cookies......Page 108 Warm Apple-Raisin Crisp......Page 110 Pain d’Épices......Page 113 Fresh Peach Ricotta Tart......Page 114 Lemon Ricotta Cupcakes with Fluffy Lemon Frosting......Page 116 Honey-Almond Snack Cake......Page 119 CHAPTER FOUR: BAKING WITH MAPLE SYRUP AND MOLASSES......Page 123 Maple-Bacon-Cheddar Biscuits......Page 124 Molasses Gingerbread......Page 127 Cranberry-Cornmeal-Maple Bread......Page 128 Pumpkin-Apple Spice Muffins......Page 130 Keith’s Super-Snappy Gingersnaps......Page 132 Sticky Toffee Pudding with Maple Sauce......Page 135 Old-Fashioned Indian Pudding......Page 138 Maple Crème Caramel......Page 140 Maple Pecan Ice Cream......Page 142 MAPLE PECANS......Page 143 Maple Cream Donuts......Page 144 Pear-Maple Tarte Tatin......Page 147 Maple-Pumpkin Pie......Page 150 Apple-Walnut-Maple Cake......Page 153 CHAPTER FIVE: FRUIT IS SWEET......Page 155 Pumpkin-Walnut Cheesecake Bars......Page 156 Pecan-Date Shortbread Cookies......Page 158 Spiced Pear Turnovers......Page 161 QUICK PUFF PASTRY......Page 164 SPICED PEAR COMPOTE......Page 165 Strawberry Cream Cheese Fool......Page 166 Coconut Tapioca with Pineapple, Mango, and Lime......Page 169 Almond Milk Panna Cotta with Plum-Grape Compote......Page 172 Orange Granita with Pears, Cranberries, and Citrus......Page 174 Pineapple-Coconut-Banana Sorbet......Page 177 Unbelievable Banana Ice Cream......Page 178 Summer Peach Dumplings with Almonds and Whipped Cream......Page 179 Mixed Berry Cobbler with Crème Fraîche......Page 182 French Apple-Almond Crostata......Page 184 Carrot-Pineapple Cake with Cream Cheese Frosting......Page 187 Kabocha Squash Spice Cake......Page 191 Acknowledgments......Page 193 B......Page 195 C......Page 196 G......Page 197 N......Page 198 R......Page 199 Y......Page 200 About the Author......Page 201 Chronicle Ebooks......Page 203 Recipes for mouthwatering desserts with minimal refined sugar from the James Beard Award–winning pastry chef and author of Flour . Trust Joanne Chang—beloved author of the bestselling Flour and a Harvard math major to boot—to come up with this winning formula: minus the sugar = plus the flavor. The sixty-plus recipes here are an eye-opener for anyone who loves to bake and wants to cut back on the sugar. Joanne warmly shares her secrets for playing up delicious ingredients and using natural sweeteners, such as honey, maple syrup, and fruit juice. In addition to entirely new go-to recipes, she’s also revisited classics from Flour and her lines-out-the-door bakeries to feature minimal refined sugar. More than forty mouthwatering photographs beautifully illustrate these revolutionary recipes, making this a must-have book for bakers of all skill levels. Trust Joanne Chang ́ beloved author of the bestselling Flour and a Harvard math major to boot ́ to come up with this winning formula: minus the sugar = plus the flavor. The 60-plus recipes here are an eye-opener for anyone who loves to bake and wants to cut back on the sugar. Joanne warmly shares her secrets for playing up delicious ingredients and using natural sweeteners, such as honey, maple syrup, and fruit juice. In addition to entirely new go-to recipes, she's also revisited classics from Flour and her lines-out-the-door bakeries to feature minimal refined sugar. More than 40 mouthwatering photographs beautifully illustrate these revolutionary recipes, making this a must-have book for bakers of all skill levels Trust Joanne Changbeloved author of the bestselling Flour and a Harvard math major to bootto come up with this winning formula: Minus the sugar equals plus the flavor. The 60-plus recipes here are an eye-opener for anyone who loves to bake and wants to cut back on the sugar. Joanne warmly shares her secrets for playing up delicious ingredients and using natural sweeteners, such as honey, maple syrup, and fruit juice. In addition to entirely new go-to recipes, she's also revisited classics from Flour and her lines-out-the-door bakeries to use minimal refined sugar. More than 35 mouthwatering photographs beautifully illustrate these revolutionary recipes, making this a must-have book for bakers of all skill levels. Trust Joanne Chang - author of the bestselling Flour, and a Harvard maths major to boot - to come up with this winning formula: Minus the sugar equals plus the flavour. The 60-plus recipes here are an eye-opener for anyone who loves to bake and wants to cut back on the sugar. Joanne warmly shares her secrets for playing up delicious ingredients and using natural sweeteners, such as honey, maple syrup and fruit juice. In addition to entirely new go-to recipes, she's also revisited classics from Flour and her lines-out-the-door bakeries to use minimal refined sugar. More than 35 mouthwatering photographs beautifully illustrate these revolutionary recipes, making this a must-have book for bakers of all skill levels Trust Joanne Chang— darling author of the bestselling Flour and a Harvard maths major to boot—to come up with this winning formula: Minus the sugar equals plus the flavour. Shares over sixty recipes for desserts that use very little or no refined white sugar and instead rely on chocolate, honey, maple syrup, molasses, and fruit as sweeteners