Low G.I. Vegan Recipe Book


When it comes to recipes, having a good balance is key. That’s why our Low GI Vegan Recipe Book by Sensitive Chef Delcie Lam is packed with delicious, healthy vegan recipes that are low in sugar! With 50 mouth-watering vegan recipes that use low-GI natural sweeteners in place of refined cane sugar, you’ll be able to indulge guilt-free. From delightful desserts and cakes to decadent cakes and chocolatey treats, there’s something for everyone. So what are you waiting for? Flip through the pages and start baking like a pro today!

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Delcie’s DESSERTS and CAKES features a selection of 50 healthy vegan recipes which use low-GI natural sweeteners in place of refined cane sugar. Sensitive Chef Delcie Lam, founder and owner of the home-grown bakery and author of the book, cherishes baking exquisitely healthier pastries for dessert lovers who have long been deprived of such treats due to health reasons. Having met the expectations of customers and their loved ones with diabetes or allergy condition over the years, the innovative Delcie felt compelled to continue creating delectable and healthier bakes for life.

Delcie’s DESSERTS and CAKES is a testament to advancing Delcie’s quest in perfecting the art of creating wholesome and healthy pastries. The book also features American nutritionist Dr Katrina Gallagher, who gives her own perspective on nutrition for people with diabetes through a Q&A session. The vivid images captured by Robin Lam in the recipes section are of the actual pastries themselves.

The selection includes recipes for breakfast, cakes, desserts and snacks, Christmas specials, among others. All the recipes featured are gluten-free, naturally cholesterol-free, trans-fat free, egg-free, dairy-free and cane-sugar free.

Discerning readers with a penchant for home baking will discover Delcie’s DESSERTS and CAKES is all about satisfying the taste bud without feeling the guilt.

In this book, the gutsy Delcie also shares her momentous journey through adulthood, how she overcame obstacle after obstacle to achieve her lifetime passion as a pastry chef with the difference.

That in a nutshell explains the rationale behind the credo:
“When we bake, it becomes healthy.”™


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