Sugar Free

Sugar Free

by The Australian Women's Weekly Test Kitchen


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Eliminate the use of refined sugar in your cooking with this lush collection of triple-tested recipes for every meal from breakfast through dinner. This book shows how easy it can be to eat amazing food using natural, unrefined sugar alternatives so you can enjoy the sweet things in life guilt-free.

The test kitchen experts at Australian Women’s Weekly take an innovative approach to sugar-free cooking, using naturally sweet and flavorful ingredients and unrefined sugar alternatives with mouth-watering results. Each one of the more than 100 recipes offers delicious evidence that you don’t have to feel deprived to enjoy a diet free of refined sugar. Lush, full color photographs accompany each recipe and are sure to enhance your desire to eat every meal sugar-free.

Chapters include:

• Power starts
• Lunch or dinner
• 3PM Slump
• Sweet fix
• Baking

Recipe highlights include: Strawberry & Passion Fruit Breakfast Trifle; Veggie & Egg Power Stack; Chia & Almond Toasted Muesli; Fennel, Apple & Pistachio Chicken Salad; Zucchini & Ricotta Fritters with Carrot Relish; Chile-Lime Snapper with Corn Salsa Salad; Sweet Potato Gnocchi with Roasted Potato Sauce; Cauliflower Pizza Bites; Watermelon and Lemon Tea Granita; Chocolate Hazelnut Brownies; Flourless Orange, Plum & Orange Blossom Loaf; Banana Coffee Cake with Caramel Sauce; Apricot & Pistachio Frozen Yogurt.

Product Details

ISBN-13: 9781681883755
Publisher: Weldon Owen
Publication date: 02/13/2018
Pages: 240
Product dimensions: 8.30(w) x 10.30(h) x 0.90(d)

About the Author

The Australian Women’s Weekly Test Kitchen staff is lead by Editorial Food Director Pam Clark and includes a team of chefs, food editors, photographers and stylists who work hard to maintain a reputation for reliability and innovation and consistently respond to new and exciting food trends for their readers.

Read an Excerpt

The sweet potatoes need to be about 2¾ inches in diameter, as they will serve as the “buns” for the sliders. 
3 purple-skinned white-fleshed sweet potatoes, unpeeled 
¼ cup olive oil 
12 large shrimp (10 ounces), peeled, deveined, with tails intact 
2 cups watercress sprigs 
¼ cup fresh micro sorrel leaves 
¼ cup fresh cilantro leaves 
1 tablespoon extra-virgin olive oil 
1 tablespoon lemon juice 
1 medium avocado 
crab filling 
6½ ounces cooked crab meat 
½ cup crème fraîche 
½ clove garlic, crushed 
1 green onion (scallions), chopped finely 
1 tablespoon finely chopped fresh chives 
1 tablespoon nigella seeds 
2 tablespoons horseradish cream 
1 tablespoon lemon juice 
1 Cut eight ½-inch-thick rounds from each sweet potato (you need 24 rounds in total); discard tapered ends. Brush rounds with 2 tablespoons of the olive oil; season. Cook rounds, in batches, on a heated grill pan (or barbecue) for 6 minutes each side or until cooked through. Remove from heat; keep warm. 
2 Make crab filling. 
3 Coat shrimp in remaining olive oil; season. Cook shrimp on heated grill pan for 1 minute each side or until just cooked through. Remove from heat; cover to keep warm. 
4 Place watercress, sorrel, and cilantro in a small bowl with extra-virgin olive oil and juice. Season; toss to combine. Mash avocado in a small bowl. 
5 Place 12 sweet potato rounds on a board; top each with crab filling, a shrimp, mashed avocado, and watercress salad. Top with remaining sweet potato rounds. 
crab filling Combine ingredients in a small bowl; season. 
nutritional count per slider 13g total fat (3.2g saturated fat); 216 cal; 15.1g carbohydrate; 8.4g protein; 3g fiber 
tip We used crème fraîche in the crab filling rather than a commercial aïoli or mayonnaise, as they tend to contain refined sugars unless made from scratch.

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