Darshana Thacker Wendel
Darshana Thacker Wendel is a whole-food, plant-based chef and former culinary projects manager for Forks Over Knives. A graduate of the Natural Gourmet Institute, she is the author of Forks Over Knives: Flavor! She created the recipes for Forks Over Knives Family and was a lead recipe contributor to the New York Times bestseller The Forks Over Knives Plan. Her recipes have been published in The Prevent and Reverse Heart Disease Cookbook, Forks Over Knives—The Cookbook, Forks Over Knives: The Plant-Based Way to Health, and LA Yoga magazine online. Visit DarshanasKitchen.com and follow her on Instagram for more.see more from this author
Can I use fresh cranberries
Try using coconut sugar instead of white. It is sugar, yes , but not refined or processed and that is the deal breaker for me. Much healthier for you than the refined sugars out there.
Why do you add pure cane sugar? I thought whole food plant based diet was without salt, oil and sugar?
I was just wondering the same thing, Judy. I like to sweeten desserts with ripe banana, sweet potato, or dates. I’m wondering if there is a WFPB substitution that could be made for the cane sugar in this recipe.
The 1.5 T of sugar for frosting.. . .when does that get added?
Frosting didn’t set up well but the bars were very tasty. Not overly sweet which was nice.