Winner of Baking and Dessert Category for Australia, Gourmand World Book Awards, 2014
This book is about getting the best result using the most wholesome ingredients and balancing that with deliciousness. Some recipes will err towards nourishing the body, and some more towards nourishing the soul, but certainly both can be considered whole and real.
With over 120 fail-safe recipes using whole flours and natural sugars, Jude Blereau’s Wholefood Baking is the ideal cookbook for those with allergies or intolerances, or those simply looking for healthier versions of their classic baking favourites.
Jude’s recipes include cakes, scones, biscuits and pastries as well as delectable creams, icings and jams, many of which are gluten-, nut- and dairy-free and use whole and semi-refined flours and sugars.
Together with advice on how to convert your favourite recipes using whole ingredients, Wholefood Baking is a must for those who want their baked goods to heal, nourish and delight.