I sweeten my baking with dried fruits and a range of spices such as cinnamon, ginger, star anise, Chinese Five spice and cardamom.

All that is left to do is melt the chocolate and spoon over the sponges, just be careful you don’t get burned as the chocolate is hot.Some of the recipes that caught my tastebuds include the Coconut Rose Cake with Whipped Vanilla Coconut Cream (p48), Polenta Muffins with Spinach, Sun-dried Tomatoes and Olives (71), Go-to Wholegrain Gluten-Free Bread (p82), Hemp Seed Crackers (p100), Five Grain Omega Mix Granola Bars (p109), Adzuki Bean Brazil Nut Fudge (p165) and the Chocolate, Banana and Passion Fruit Raw Pie with Sticky Toffee Sauce (p147).

The ingredients, the combination of flavors, and the amount of work involved means most of the things in this book aren't an option for me. As well as Henrietta’s comprehensive introduction, chapters include Muffins, Loaf Cakes and Breads; Biscuits, Brownies and Bars; Gorgeous Tarts and Scrumptious Pies, and Raw Desserts. If you are starting your baking career, this is an excellent educator, it shows you that there are many interesting, vegetable based sweeteners, flours and fats you can use.I have already tried 10 full recipes ranging from the fudge to brownies, cakes, cookies, home made chocolate and bake free bars. It is an ideal purchase for those on a restricted or wishing to follow an alternative diet as the recipes are free from gluten, dairy and refined sugar. The recipes are largely approachable and even though some include ingredients that aren't standard in most desserts they're not too hard to find. With distinctive flavour combinations and original twists on established classics, it will prove invaluable for anyone who for health or lifestyle reasons wants to eliminate gluten, dairy or refined sugar from their diet but who still wants to satisfy their sweet tooth and create their own nutritious guilt-free masterpieces. EXCLUSIVEKate is reunited with her three children for the first time in two weeks after leaving hospital.