At one end of the baking spectrum there’s traditional recipes loaded with sugar, fat and white flour.

At the other end there are highly restrictive recipes that, while sugar or fat free, are often disappointing when it comes to taste.

Louise Keats, granddaughter of Australia’s best loved cookery expert Margaret Fulton is continuing the family tradition and bringing her food heritage to a new generation.

We sat down with Louise to get her secrets on the best ways to replace processed sugars and refined fats with natural, healthier alternatives, all without compromising on taste.

Louise Keats is a food and nutrition writer, and is the author of cookbook Sweet Nourish.

Text: The Australian Women’s Weekly / Additional Reporting: Sean Tan / Photos: Pixabay

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