Baking with LCHF

Mariann Andersson

More and more people are discovering the advantages of eating

According to the LCHF model – natural food with fewer carbohydrates

and a little more fat. Conjuring up delicious meals is rarely

a problem, but when inviting people to a coffee morning or a

party, the alternatives to traditional pastries and cakes are

conspicuous by their absence.

This book changes all that. It has 40 recipes for traditional

classics as well as more recent exciting pastries and

cakes – and they all have very few carbohydrates, and are baked

entirely without sugar or flour.

In the book, wheat flour is replaced mainly by coconut flour which looks like ordinary flour, though without wheat flour’s negative effects on blood sugar and the body. Instead of sugar, small quantities of the natural sweetening agents erythritol and stevia are used.

We can, with a clear conscience, describe Mariann’s pastries and cakes as healthy baking.

In terms of nutrition, they are classified as proper food, both satisfying and wholesome.

So take out granny’s finest china and give it a good dusting. Using the recipes in this book means you can once again offer the traditional Swedish custom of seven different kinds of cake, neither more nor less. What’s more, no need to worry about the baking tray.

The book has simple cakes for a weekend coffee get-together, but also fine tortes, cupcakes, cream cakes and pies for special occasions.