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…
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…
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…
Mini cherry clafoutis with no added sugar

Fruit loaded mini cherry clafoutis

Gavin Wren Baking, Dairy free baking, Desserts, No Added Sugar, Recipes, Spelt & ancient grains

It’s food based confessional again, this time I’ll confess that I didn’t eat strawberries for thirty years. Damn, that sounds like a long time. I have a slight recollection of eating berries as a young child, but spent my teens, twenties and some of my thirties professing that I simply didn’t like berries, currants or any fruit in that genre such as grapes. Cherries also fall under that large sweeping generalisation, as they’re far too berry-like to be in any other fruit group to my mind. Then, a few years ago I was shaking off some old (bad) habits and was encouraged to test the boundaries of my wild new leaf turning exercise by eating a strawberry. Part of me wondered if it was a textural thing. Berrys are quite mushy, whereas the fruits I liked (apples, pears, oranges… errr, pineapple) had a perceived texture or zing to them. I…