Low sugar dark chocolate spelt brownies made using dates to sweeten, providing a delicious rich brownie recipe with only a fraction of the sugar of most brownie recipes. These delicious brownies make a great treat if you're cutting out refined sugar or if you simply want to reduce your sugar intake without foregoing some delicious baked treats! Time to get baking!

Low Sugar Dark Chocolate Spelt Brownies

Gavin Wren Baking, No Added Sugar, Recipes, Spelt & ancient grains

Today’s recipe is low sugar dark chocolate spelt brownies, a rich and dark recipe sweetened with dates instead of mountains of refined sugar. Cakes with no refined sugar can present challenges to the baker, because sugar gives structure to cakes as it’s a solid once cooled. Luckily brownies are all the better for being thick, squidgy and gooey, which are boxes these spelt brownies comprehensively tick. Whether you’re simply wanting to cut down on your sugar intake, or are seeking to cut out refined sugar completely, these beauties are the ones for you. The Message. The world is obsessed with sugar. Everyone’s talking about it. There are those who love the white powder, lacing their tea with “milk and three, love” and vocally decrying any suggestions of cutting down or taxation of the sweet stuff as nanny state bollocks. At the other end of the scale we have those who…
Honey and walnut celeriac cake made with spelt and rye flours, plus no refined sugars to create a healthy, hearty and wholesome cake with delightful overtones of celeriac and topped with a vegan frosting made from walnut butter! It's the healthiest, most filling cake you'll find this year!

Honey Walnut Celeriac Cake

Gavin Wren Baking, Recipes, Spelt & ancient grains

The fabled, long lost celeriac cake recipe. Today I’m writing about a cake inspired by the ever popular carrot cake, but with a spin to make something completely different, a cake created with the beautifully ugly vegetable, celeriac, using no refined sugar. Celeriac cake is something which crosses the boundaries between sweet and savoury, because although this is undoubtedly a sweet cake, you still get some of the lovely celeriac flavour coming through, which creates a really interesting flavour along with the soft sweetness of honey and decadent walnuts. I’ve topped it with a no added sugar vegan frosting recipe that I wanted to try out and I’m really pleased with the results, I hope you enjoy it as much as I did. The Cake that Never Was. Several weeks ago I took to Twitter in a state of utter despair. I was in the middle of a building site,…
Fresh from my test kitchen, a new, no refined sugar recipe, tackling the mighty meringue, creating no added sugar meringues that use only date syrup as a sweetening agent, resulting in light, crunchy, honeycomb like meringues that are incredibly sweet and tasty, yet low in calories and feature no refined sugar. They make addictive sweet treats perfect for desserts, served alone or could be filled with a thick sauce, cream or smothered with ice cream and fruit for a decadent dessert.

No Added Sugar Meringues with Date Syrup

Gavin Wren Baking, Dairy free baking, No Added Sugar, Recipes

Today is an experimental recipe fresh from my test kitchen, bringing you a new, no refined sugar recipe, this time tackling the mighty meringue, creating no added sugar meringues that use only date syrup as a sweetening agent, resulting in light, crunchy, honeycomb like meringues that are incredibly sweet and tasty, yet low in calories and feature no refined sugar. They make addictive sweet treats served alone or could be filled with a thick sauce or scattered over ice cream for a decadent dessert. And Now For Something Completely Different… For many years I harboured a healthy disdain for self help books, believing them to only exist for those who are so weak of mind that they need somebody else to tell them who they are and how to act in life. It’s ironic in many ways, because in life, people often resist the things which will actually benefit them…
Whimsical spelt madeleines flavoured with fragrant rosewater and decorated with delicate edible rose petals are a delicious afternoon tea time treat as well as being made with no refined sugar, so feature high up on the healthy bake stakes!

Spelt Madeleines with Rosewater

Gavin Wren Baking, No Added Sugar, Recipes, Spelt & ancient grains

Today’s recipe is dedicated to Maryam at www.thepersianfusion.com for her amazing recipes that she produces on a regular basis. If you’ve not seen her blog then I strongly recommend you go and have a look at the amazing food she has to offer. After seeing her post a test recipe for rhubarb and rosewater cake served with chantilly cream and rosewater on Twitter I just had to go and get my rosewater out of the cupboard and have a play around, resulting in these spelt madeleines. I’m living in a box. I’m trying to find somewhere to live in London. Somewhere to live that doesn’t cost multiple millions of pounds, yet is larger than a 21cm springform baking tin. It seems the two things aren’t mutually exclusive, either I live in a springform baking tin which is affordable and accessible, alternatively, I pay millions upon millions (huh, I wish) to…
This salted dark chocolate peanut butter sauce is a rich, decadent, dairy free sauce that makes a sumptuous topping for desserts, sweets, cakes and ice creams. Featuring no refined sugar it’s made using 70% dark chocolate, plain peanut butter, salt, agave syrup and almond milk so perfect for those leading a sugar free or dairy free diet.

Salted Dark Chocolate Peanut Butter Sauce – Dairy Free

Gavin Wren Baking, Dairy free baking, Desserts, No Added Sugar, Recipes, Spreads & Dips, Vegan

Today’s recipe is a fuck-me-that’s-good (sorry mum) salted dark chocolate peanut butter sauce which could easily tempt you into eating the entire bowl with a spoon before it gets to the table. Glossy, silky dark chocolate mixed with peanut butter and a hint of salt to offset the sweetness makes for an unapologetically decadent dairy free sauce. Make as much as you desire, just don’t expect there to be any leftovers. Crowd Pleaser. Everything I read about blogging seems to extol the virtues of finding a niche, how that’s the key to good blogging and finding success, because you can build an audience within that niche. Of course there’s a lot of truth in that, because if I only post recipes for spaghetti bolognese and peanut butter then I’m never going to stand out from the crowd. I always try to keep one eye on the use of healthy, progressive…
coconut date vegan frosting

Coconut & date vegan frosting

Gavin Wren Baking, Basic Ingredients, Dairy free baking, Desserts, No Added Sugar, Recipes, Vegan

I often make cakes that are either dairy free, with no refined sugar, or both, then finish them and think, oh, that would really benefit from something on top. What can I use? Whipped cream? No. Buttercream frosting? No. It becomes a whole new juggling act trying to create dairy free and refined sugar free frosting ideas which will sit on top and stay there, without it being utterly contrived. I could, of course, just refer to the internet, with it’s myriad answers to everything, which all vary enormously in quality and credibility. Some are good, some not so good, but you’ll inevitably find an answer that fits for you. I once found a coconut cream frosting recipe on the internet which looked fabulous on the blogs which I’ve seen it published, but was actually awful. The reason was that you need to serve it super-chilled and they omitted to…