fairly common recipes like lemon muffin, fruit cake, lemon meringue pie, crumble, cheesecake etc + brings with it the presence of natural sugars. This book does not claim to go beyond its original purpose: it actually simply presents recipes with natural sugar and does not seek to introduce us to veganism, which I really appreciate. A portrait of different sugars (agave syrup, honey, maple syrup, whole cane sugar, coconut blossom sugar, birch sugar, stevia and fresh fruit, dried or concentrated) is offered prior to each chapter presenting the Glycemic Index, benefits and shortcomings of the use of each sugar. I highly recommend this little recipe book that features photos for each recipe.
