When I started baking...

... I soon realised that the ingredients that made the most sense to me were the ones with the most flavour and the most interesting textures - great ingredients lead to great food.

Having trained in some amazing pastry kitchens, I love what can be achieved with the more traditional ingredients associated with baking and pรขtisserie, but today, my greatest passion is for finding new ways in which I can expand my taste horizons with natural ingredients.

Clean Cakes, my first book, brought together all my favourite gluten, dairy and refined sugar-free recipes, my next book, Natural Baking, will be a celebration of the variety and diversity of natural ingredients - wholegrain flours, cold-pressed oils, nuts, grains and natural sweeteners lend my work layers of taste and texture that I just couldn't achieve any other way.

Click here to find out more, join me for classes and learn how to bake naturally, or pick up a copy of Clean Cakes. If youโ€™d like to be kept up to date about my books, events and other exciting news, enter your details in the form at the bottom of the page:

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My instagram - @Henriettainman

All photographs ยฉ Lisa Linder, unless otherwise indicated.