I blog information, news and recipes about gluten-free, wheat-free, dairy-free, egg-free, alcohol-free and vegan cooking. Right now I've been working on an exciting project where I avoid refined sugar and create recipes using a range of healthier alternatives.

Happy cooking!

ps. ask all guests if they have an allergy (because the recipes use some unusual combinations and they may not expect to find citrus and soya in the chocolate cake, for example).
pps.if you are cooking for someone with an allergy, please read my allergy page first.

It's a sticky situation with maple syrup this year

If you're a vegan who opts for maple syrup over honey to sweeten pancakes, home-made muesli and more, then the spring weather in the north of America may make this a sticky year for you! Apparently, a spell of hot dry weather in March has led to many trees 'drying up' - and if they didn't, they have produced a foul-tasting syrup instead. With production down by nearly 50 per cent, you'd think prices would rocket. In fact, this is the good news part of the story. Prices are only up 5 per cent at the moment. For the whole story, click here.

If you decide to switch to agave nectar instead, then it turns out that this seemingly innocent topping is in the middle of a wasps' nest of controversy about whether it is actually 'good' for you or not...

Maybe the lesson to take from all of this is to use sweeteners sparingly (but I think we all knew that anyway!)