Fat-free Baking
by Sandra Woodruff
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Book Summary Information
Author: Sandra WoodruffBrand: Avery
Edition: Paperback
Audio: English (Unknown); English (Original Language); English (Published)
Published: 1998-10-01
ISBN: 0895296306
Number of pages: 192
Publisher: Avery Trade
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Book Reviews of Fat-free Baking
Book Review: THIS BOOK IS SIMPLY AMAZING
Summary: 5 Stars
I first knew about this book thanks to a Google search, tried one of the recipes in the web and knew I HAD to buy it! Since the book reached me I have been baking one recipe after another...and almost all deserve at least 8 out of 10.
The beauty of this book is that it does not only give you ready-to-made recipes; it suggests substitutions as well. I mean, with its advice you can virtually convert any conventional recipe to fat-free. Or you can take a recipe from the book and substitute something for one or two ingredients...with equally superb results.
The key of the book is to substitute something fatless for all or part of the fat in the recipes. So far I have mainly made recipes that substitute all the fat and I am amazed with the results. I never imagined that using puréed prunes, overripe banana, or applesauce would produce such delicious results.
Some examples I've tried are:
Busy Day Banana Cake (page 49): this is simply amazing, even without the addition of the cheese icing it is terrific. Don't miss the nutmeg since it goes perfectly with banana, it will fill your kitchen with its aroma while baking the cake. In this cake, I substituted wholemeal flour for unbleached flour, added a few chopped dried apricot and used molasses instead of maple syrup.
Fudgy Cocoa Brownies (page 165): also yummy-yummy.It's made with prune butter, which is basically prunes and water or juice, to your choice. Prune butter, as well as prune purée (which contains lecithin as well) will keep in the fridge for 3 weeks, which is so convenient. To this I added dried cranberries and instead of oat bran I used wheat bran and added 30g milled oats.
Almond Biscotti (page 220): this recipe uses half-fat butter or margarine but I didn't have it so I used conventional margarine and substituted applesauce for the rest. Really, really good, and keeps well.
Cocoa Zuccchini Cake (page 97): this was so scrumptious and froze so well...I used macadamia nuts instead of walnuts and applesauce instead of nonfat buttermilk.
I have even built my own "Woodruff pantry" with the basic products needed. Basically they are: brown sugar, molasses, honey, applesauce (I made it myself in my crockpot), fruit preserved in juice, juice, dried fruit such as apricots, raisins and of course prunes), nuts, egg whites, egg substitute, whole wheat flour, oats, cocoa powder, skim milk and wheat germ. You don't need all to make a single recipe, of course, but if you have all of them you can be sure you'll be able to make any of them, maybe making a few substitutions.
In an nutshell....I would really recommend this
Summary of Fat-free Baking
Secrets of Fat-Free Baking features over 130 scrumptious recipes that use fat substitutes such as fruit purées and juices, applesauce, honey, nonfat yogurt and buttermilk, and even mashed sweet potatoes and pumpkin. You will learn how to replace refined flours with healthy whole-grain flours, how to whip up fat-free frostings and icings, and much more.
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