Recipes : Dessert

Choosing and adapting your dessert

Desserts are often the first casualty of allergen-free diets: eggs, milk, gluten and tree nuts are everywhere. This is exactly where the substitution approach comes into its own.

To replace an egg in a cake, apple purée, mashed banana or a "flax egg" (one tablespoon of ground flaxseed in three of water) work wonders in soft, moist bakes. For milk, plant-based drinks (oat, soy, rice) substitute volume for volume in most batters and creams.

Every dessert card shows the original recipe and, where relevant, the brick to adapt: a milk-free custard, a dairy-free ganache, a gluten-free shortcrust. Plenty to enjoy without leaving anyone out.