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Practically Raw Desserts
Flexible Recipes for All-Natural Sweets and Treats
by Amber Shea Crawley
$19.95
Format: Paperback
Dimensions: 9.00 x 7.50
ISBN: 9780980013184
Publication Date: 4/16/2013
Pages: 224

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Written by certified raw food chef and nutrition educator, Practically Raw Desserts continues to revolutionize raw food preparation by offering cooked options. This companion book to the best-selling Practically Raw provides substitutions throughout for people with food sensitivities.


 The Flexible New Way to Enjoy Raw Desserts!

 In this book, Chef Amber Shea revolutionizes raw desserts with easy substitutions and baking options. This innovative dessert cookbook is filled with recipes for scrumptious raw cakes, cookies, brownies, pies, puddings, candies, pastries, and frozen treats. The recipes are free of dairy, eggs, gluten, wheat, soy, corn, refined grains, refined sugars, yeast, starch, and other nutrient-poor ingredients and allow substitutions and variations for a non-raw kitchen. Many recipes are free of grains, oils, nuts, and added sugars as well.

 Ideal for beginners as well as seasoned raw foodists, the book is jam-packed with delicious, healthy-yet-indulgent treats that include: 
  • Confetti Birthday Cake
  • Pecan Shortbread Cookies
  • Baklava Blondies
  • Tuxedo Cheesecake Brownies
  • Deep-Dish Caramel Apple Pie
  • Cashew Butter Cups
  • Summer Fruit Pizza

 Several recipes include oven-baking options, and the rest of them are no-bake! This companion book to Practically Raw is filled with full-color photos throughout and provides nutritional data, pantry guide, tips, variations, substitutions, and helpful icons with each recipe. If you-re looking for delicious and vibrant dessert recipes with maximum flavor and nutrition, then you'll love Practically Raw Desserts.

Author Bio

Amber Shea Crawley is a chef and writer specializing in healthful vegan and raw food. She was classically trained in the art of gourmet living cuisine at the world-renowned Matthew Kenney Academy, graduating in 2010 as a certified raw and vegan chef. In 2011, she earned her Nutrition Educator certification at the Living Light Culinary Arts Institute.

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