COOKERY writer Susanna Booth's new book Sensationally Sugar Free contains a selection of sugar-free treats.


Here are a few of her recipes for you to try at home.

Read about the book HERE.


(Makes 4)



  • 225g plain flour, plus extra for dusting
  • 75g wholemeal plain flour
  • 1tbsp baking powder
  • 50g unsalted butter, chilled and cut into chunks, plus extra for greasing
  • 125ml rice milk
  • 85ml milk

For the topping:

  • 500g fresh strawberries, hulled and thinly sliced
  • 2tsp balsamic vinegar
  • 1/4tsp ground black pepper
  • 300ml whipping cream


Preheat the oven to 220C/200C fan/Gas mark 7.

Lightly grease a baking sheet with a little butter.

Mix both flours and the baking powder together in a large bowl.

Add the butter and rub in with your fingertips until the mixture resembles fine breadcrumbs (you can pulse the ingredients in a food processor if you prefer). Pour in the rice milk and milk.

Stir everything together, then get your hands in and knead the mixture into a dough.

Roll out the dough on a worktop, well dusted with flour, to a thickness of about 3cm.

Use a 6cm cookie cutter to cut out eight rounds, re-rolling the trimmings as necessary, and place them on the baking sheet.

Bake for 15 minutes until well-risen and browned.

To make the topping, stir the strawberry slices, vinegar and pepper together in a saucepan over a medium heat for five minutes, taking care not to let the mixture boil.

Once the strawberries have become softened and translucent, and have released some of their juices, remove the pan from the heat and leave everything to cool. Whip the cream until it forms soft peaks.

Serve the scones cut in half, with each side topped by a dollop of whipped cream and a serving of the balsamic strawberries.



(Makes about 12 slices)


  • 4 ripe bananas, about 700g
  • 75g unsalted butter, melted, plus extra for greasing
  • 1 egg, beaten
  • 150g white plain flour
  • 50g wholemeal plain flour
  • 4tsp baking powder
  • 1/2tsp salt
  • 75g sunflower seeds


Preheat the oven to 200C/180C fan/Gas mark 6.

Lightly grease a 22 x 11 x 7cm/1kg loaf tin with a little butter.

Peel and mash the bananas in a large bowl (a few lumps are OK).

Add the melted butter, followed by the egg, and stir well.

Add both flours, the baking powder and salt to the bowl.

Gently fold everything together until well mixed.

Set aside about one tablespoon of the sunflower seeds, then fold the rest into the mixture.

Use a spatula to transfer the mixture to the loaf tin.

Shake gently to distribute it evenly in the tin and then smooth the top with the spatula.

Sprinkle the reserved sunflower seeds on top.

Bake for 55 to 65 minutes until well browned and risen.

Leave to cool in the tin.



(Makes about 12 slices)


  • 1 Earl Grey teabag
  • 110g pitted dried dates
  • 75g wholemeal plain flour
  • 25g cocoa powder
  • 100g unsalted butter, very soft, plus extra for greasing
  • 2 eggs
  • 2tsp baking powder
  • Pinch of ground cloves
  • Pinch of salt
  • 50g no-added-sugar plain dark chocolate, plus extra for decorating


Use the teabag to make a pot of tea, using about 150ml boiling water and leaving it to brew for five minutes.

Pour off the tea into a measuring jug, then soak the dates in 125ml of the tea for at least four hours or overnight, reserving the remaining tea for the ganache.

When the dates are softened and have absorbed most of the tea, preheat the oven to 180C/160C fan/Gas mark 4.

Lightly grease a 22 x 11 x 7cm/1kg loaf tin with a little butter.

Place the soaked dates, and the tea they were soaking in, in a food processor and process until smooth.

Add the flour, cocoa powder, butter, eggs, baking powder, cloves and salt and process for three to four seconds, until everything has combined.

Scoop the cake mixture into the tin and smooth the top with a spatula.

Bake for 30 minutes until well-risen and an inserted skewer comes out clean. Leave to cool in the tin before removing and placing on a serving plate.

Meanwhile, make the ganache. Break up the chocolate into small pieces and place in a small saucepan with the reserved tea over a low heat until the chocolate has melted, then stir well.

Pour into a bowl and chill in the refrigerator for 30 minutes until the mixture has set.

Spread it on the cooled cake. Use a vegetable peeler to create curls of chocolate and sprinkle over the top of the ganache to decorate.

Eat within two to three days.