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Practically Raw Desserts
Flexible Recipes for All-Natural Sweets and Treats
by Amber Shea Crawley
$21.95
Format: Paperback
Dimensions: 7.5 x 9
ISBN: 9781941252123
Publication Date: 6/9/2015
Pages: 192

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Chef Amber Shea’s innovative “flexible” approach to raw vegan desserts that allows some cooking.


This companion book to Amber Shea’s trend-setting Practically Raw, sets the standard for flexible raw sweets and treats.
 
Practically Raw Desserts is a trove of scrumptious raw cakes, cookies, brownies, pies, puddings, candies, pastries, and frozen treats. All of chef Amber Shea Crawley’s sweet creations allow substitution and adaptation for a non-raw kitchen. The recipes are free of dairy, eggs, gluten, wheat, soy, corn, refined grains, refined sugars, yeast, starch, and other nutrient-poor ingredients. Many recipes are also free of grains, oils, nuts, and added sugars.
 
Ideal for beginners as well as seasoned raw foodists, Practically Raw Desserts is jam-packed with delicious, healthy-yet-indulgent treats that include:
 
• Baklava Blondies
• Summer Fruit Pizza
• Tuxedo Cheesecake Brownies
• Cashew Butter Cups
• Confetti Birthday Cake
• Pecan Shortbread Cookies
• Deep-Dish Caramel Apple Pie
• Dark Chocolate Sorbet
 
With this flexible approach, you can delve into raw desserts at your own pace, even without special equipment or hard-to-find ingredients. The book provides recipe variations and ingredient substitutions that address many common food allergens. 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, author of Practically Raw: Flexible Raw Recipes Anyone Can Make, is a chef and writer specializing in healthful vegan and raw food. She was trained in the art of gourmet living cuisine at the world-renowned Matthew Kenney Academy, graduating as a certified raw and vegan chef. She also earned her Nutrition Educator certification at the Living Light Culinary Arts Institute. Practically Raw Desserts is her second book.

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