Jabbari - Sweet: Gluten-free Desserts Made Using Healthy & Wholesome Ingredients

sweet lina jabbari

sweet written and photographed by lina jabbari creator of that health junkie sweet I dedicate this book to Grandma, who manages to sweeten up every occasion. contents introduction tips & tricks ingredients tools the basics cookies bars cakes misc no bake acknowledgements index introduction Sweet foods have always been a big part of my life. I'd never go a day without cakes, cookies, brownies or pastries. My journey of baking started at age six when I learned how to make eyeball cupcakes at school for Halloween - I became obsessed and I'll never forget the anticipation I felt coming home from school to make them. I have been lucky enough to grow up under the same roof as my grandma. She's the type of person that finds any excuse to cook or bake for people, whether it was for birthdays, friends coming over, weddings, a weekend or cultural celebrations like Norouz, the Persian New Year.

Baking was her way of expressing love to those around her and her food has filled our community with warm memories and pure joy. As I got older, the comforting associations from childhood cakes, turned into a coping mechanism during times of stress. I comfort ate my way with all things sweet and I started to notice that this had negative implications on my wellbeing. I decided to transition to a more health-conscious lifestyle, which initially meant denying all the sweet things I previously enjoyed. This led me down the not-so-healthy path of restrictive dieting and binge cycles. It was miserable.

Once I realised how my healthy lifestyle was more aligned with the toxic diet culture belief system, I knew I needed to change things up and find balance. Slowly but surely, I did. I learned how to eat sustainably without feeling deprived by eating more whole foods. Eventually, eating became more intuitive and without intending to, the intense sugar cravings ended. I wanted to apply the same approach of the way I ate, to the way I baked. By looking into more nutrient-dense ingredients and experimenting a ton with different types of flours, fats and sugars, I was able to replicate the classic recipes I love.

With a lot of trial and error, I learned its possible to bake all kinds of desserts without using conventional ingredients. I found balance in enjoying sweet treats while using wholesome ingredients; not because I needed that sugar hit, but because I wanted to. And yes, they taste freaking delicious! I still have a sweet tooth, but my tastebuds have adjusted to a lower level of sweetness. Baking for my family has shown me that it's necessary to find a happy balance in the level of sweetness of my desserts, to be able to accommodate everyone. Much like salt, sweetness is subjective. It depends on what you're accustomed to; so if you and the people you bake for usually eat regular cakes and cookies, you might find that some of these recipes are slightly less sweet, so you can adjust accordingly.

I use whole foods wherever possible. Sweet potatoes, dates and beans are my favourites. They require some preparing in advance, but it's well worth it, I promise! If you dont want to spend time cooking and blending your ingredients, then look out for the more straightforward recipes they'll be in here too. You'll find that I repurpose some of the recipes from the "the basics" section to take your cake or cookies to the next level. I wanted to give you an idea of how you can integrate these into any baked good. If you dont have the time to make these in advance, you can use store-bought items.

That said, its worthwhile to go the extra mile and see how easy it is to make these yourself! The recipes Ive created in this book are a combination of nostalgic childhood treats and all-time favourites. Baking for me has always been about expressing my appreciation for the people I love, including myself. This book is a celebration of enjoying the treats you love without restriction, deprivation, or dieting. Life's too short, so you might as well make it sweet, right? I love to see your creations so be sure to tag me on social media! @thathealthjunkie #thatsweetsweet

tips & tricks get creative If you don't have a specific ingredient on hand, check for substitutes. Make considered swaps with different fruits and nuts. For example, if peaches aren't in season, pick a fruit that is.

If you can't find cashew butter, try almond or sunflower butter. You catch my drift? Don't feel restricted because there are options! substitutions Alternative flours have individual properties that react differently in baked goods. It's not as simple as swapping one flour for another. The same goes for sugars. If you decide to use a liquid sweetener instead of sugar crystals, youll need to adjust the other liquid ingredients in the recipe. Double-check before you make any substitutions to see if they will work.

Changing the chemistry of a recipe will give you a different result. freeze Buy and freeze fruits when they're in season and at their cheapest. By doing this, you will always have seasonal fruits on hand and can use them whenever you want. Some recipes (like dulce de leche or cookie dough) can be made in advance and stored in the freezer. When you need to use it for baking, simply let it thaw in the fridge. buy Some ingredients like dates, tahini and saffron, are more affordable in your local Specialty shop.

If you bake often, I recommend buying ingredients in larger quantities. Flours and sugars are cheaper when bought online in bulk. Make sure the suppliers have good quality ingredients - my favourite is Buy Whole Foods Online. This leads me to my next tip. quality matters While I encourage you to be savvy, buy the best quality you can afford. It makes a difference to the end result.

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