Baking with Less Sugar: Recipes for Desserts Using Natural by Joanne Chang

By Joanne Chang

Trust Joanne Chang—beloved writer of the bestselling Flour and a Harvard math significant to boot—to get a hold of this profitable formulation: minus the sugar = plus the flavour. The 60-plus recipes listed here are an eye-opener for someone who likes to bake and needs to reduce at the sugar.

Joanne warmly stocks her secrets and techniques for enjoying up scrumptious constituents and utilizing common sweeteners, corresponding to honey, maple syrup, and fruit juice. as well as solely new go-to recipes, she's additionally revisited classics from Flour and her lines-out-the-door bakeries to add minimum subtle sugar. greater than forty mouthwatering images fantastically illustrate those progressive recipes, making this a must have booklet for bakers of all ability degrees.

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

Sample text

Cook until bubbles appear on the surface and the edges look dry, about 2 minutes. Turn over and cook until golden brown, about 1 minute more. Serve immediately or transfer pancakes to a baking sheet and keep warm in a 200°F oven. Bake the remaining batter as directed. Top with Sautéed Cinnamon Apple Slices, Almond-Honey Butter, or Rum Hard Sauce. MAKES ABOUT SIXTEEN 4-INCH PANCAKES; SERVES 4 Swedish Cinnamon-Rice Cakes These custard-like creamy pancakes are excellent topped with blackberries or raspberries or berry syrup.

Add the cottage cheese mixture to the dry ingredients and mix just until combined. Fold in the egg whites. Heat a griddle or large skillet over medium heat and grease lightly. For each pancake, spoon about 3 tablespoons batter onto the hot griddle. Cook until bubbles appear on the surface and the edges look dry, about 2 minutes. Turn over and cook until golden brown, about 1 minute more. Serve immediately or transfer pancakes to a baking sheet and keep warm in a 200°F oven. Bake the remaining batter as directed.

Cook them about 2 minutes, check the underside, and if golden brown and bubbles appear on the surface, turn the pancakes over and cook the other side. ) It will take about half the time for the second side to brown lightly, slightly less in color than the first side. Immediately transfer to warm plates or place on a baking sheet and keep warm in a 200°F oven while you cook the remaining batter. It is not necessary to grease the pan between batches of pancakes. Freezing and Reheating Extra pancakes can be frozen in airtight lock-top plastic bags.

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