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Sugar Free Baking with Carolyn Hartz

by EricaL (follow)
Writer, blogger, Mum-of-two. Advocate for sustainable fashion (recycled-fashion.com) melbourne.kidtown.com.au
Nutrition (237)      Gluten Free (95)      Books We Love (8)     
Sugar is a hot topic in the media right now, with a big focus on That Sugar Film, and the rising concern of hidden sugars in packaged foods.

Sugar Free Baking with Carolyn Hartz


It is already known that sugar can cause harmful effects on the human body, but the reality is that it isn't possible to control how much sugar you consume unless you cook and bake from scratch - not always easily done.

For those that love to bake, but don't like the idea of eating excess sugar, you might like to hear about a brand new book that is due for release this October.

Carolyn Hartz's long-awaited baking book Sugar Free Baking provides readers with a collection of 60 sugar and gluten free recipes to try out at home.

Carolyn started her own sugar and gluten free journey 27 years ago after discovering she was not only gluten intolerant but also pre-diabetic.

In 2002, Carolyn started her own company, Sweetlife, which promotes Xylitol Ė a 100% all-natural sugar free sweetener that is derived from birch trees, the husks of corn cobs and found in many fruits and vegetables that you eat on a daily basis.

Carolyn's growing business sends a strong message to followers; to cut back on sugar, which in turn promotes better health.

If the thought of sugar free sounds boring, Carolyn's book will change your views and prove that you don't need to miss out on taste if you eliminate sugar - think lemon & chia loaf, hazelnut torte, chocolate cupcakes, orange tea cake and lots more delectable treats.

Sugar Free Baking provides a 78-page comprehensive book that is not only a personal journey of Australiaís first sugar free pioneer, but also a guilt-free recipe book that everyone can enjoy.

Sugar Free Baking is $29.95 and stockists will be for sale via sweetlife.com.au on the 3rd of October 2015.

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#Books We Love
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