After ten months of testing, re-testing, and tweaking, I have my second recipe book finished! I have written over a hundred curriculum books, so you would think this book writing thing would be simple….agghhh….but recipe books are anything but simple! So much testing time and tweaking and trying again. But it’s done—and just in time for Christmas baking and goodies.
Yep, you won’t have to deny yourself buckeyes, fudge, hot cocoa, candied nuts, and more with this book! (You’ll love the photos of goody trays in this book—they look just like the real thing!)
Drumroll please….the store description of Sugar-Free, Flour-Free:
Sugar-Free, Flour-Free (SFFF) is an e-book containing nearly fifty sugar-free and flour-free recipes—with colored photos of the final products! Additionally, it is a handbook on how to go sugar-free for families, individuals, dieters, and more.
It begins by teaching how to substitute healthy sweeteners for traditional ones. (Get the FREE prequel to this book, Sugar-Free Solutions, for complete substitution training of all things sugar!) SFFF includes sugar-free and flour-free substitution charts with carb, glycemic index, and calorie details. Then it teaches how to adapt recipes to fit your cooking and lifestyle: family friendly, low carb dieting, homestyle cook, and more.
Sugar-Free Peanut Butter Fudge!
Following all of those pages and pages of “how to’s” in this book, you will find over fifty recipes with pictures for healthy candies (“fat bombs,” “skinny chocolate,” buckeyes, Pay Day drops, chocolate covered cream cheese bites, and more), fudges (maple, “Eagle Brand,” peanut butter, ribbon, and more), bars and cookies (peanut butter criss cross, peanut butter cups, cookie candy bars, seven layer bars, and more), favorites (apple butter, cinnamon pecans, crock pot hot chocolate, to name a few), and sauces and mixes (graham cracker crumbs, caramel sauce, sweetened condensed milk, and more)—all using healthy sugar-free sweeteners and no flour of any kind. (While many enjoy using my Very Low Carb Flour Mix and/or my Low Carb Sprouted Flour Mix, this book’s recipes do not use any flours—gluten-free, almond flour, sprouted, or otherwise—incremental and easy!).
Sugar-Free, Flour-Free was created to help those who desire to bake sugar-free learn how to do so incrementally. It was written by a teacher and author of over one hundred curriculum books (thus, its incremental and “teacherish” approach to recipe layout and instructions!). It might just be the answer you are looking for in starting your own sugar-free or sugar-less-often journey!
I’ve also put together a helpful list of the ingredients I use in Sugar-Free, Flour-Free here!
