Have Your Cake and EAT IT TOO! Allergen-Free Desserts Everyone Can Enjoy
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ABOUT THIS COOKBOOK
$1 of the sale of each book will be donated to the Canadian Cancer Foundation, in memory of my brother Claudio who passed away from Thymoma Type II at 11 years old.
I grew up in an Italian household where food is life! My dad was a chef in Italy, but didn't like the restaurant life when he moved to Canada. However, at home he still believes in home-made from scratch cooking and taught my mom how to cook as well. Watching them both in the kitchen, I developed a passion for food at an early age but I was more of a glutton for sweets! I made my own birthday cake at 13 years old, sold my first tiramisu at 18 years old to my hairdresser and later took courses in cake design to make my own wedding cake!
When I was a child, I use to bring a peanut butter or Nutella sandwich to school almost everyday. Now my children can't even bring homemade cookies to school with the rise in anaphylactic food allergies, especially from peanuts and tree nuts. People nowadays are more careful with their food choices, not only for allergies or intolerances, but also in their sugar, fiber, and cholesterol intake. This has lead to my journey of creating healthy, baked goods free from all of the top allergens which include wheat, gluten, dairy, eggs, peanuts and tree nuts, soy, sulphites, sesame and shellfish. Many of the recipes are also sugar-free, trans-fat free, cholesterol-free, high protein and high fiber. Now you CAN have your cake, and best of all, eat it too!
Glossary of ingredients:
Agave nectar- a low-glycemic sweetner from the cactus plant, also used to make Tequila. Replaces granulated sugar by 3/4