Abstract

Delicious snacks are essential for mental health. If you make them yourself using ingredients that are healthy for your body, both adults and children can eat them with peace of mind. This book introduces chiffon cakes that are characterized by the fact that they do not use oil and that they use rice flour instead of wheat flour. They are low in calories and gluten-free, so you can eat them without feeling guilty even if you are on a diet. What's more, the smooth rice flour does not require a sifting process, and since no oil is used, cleaning up is as easy as rinsing the bowls and whisks used with lukewarm water. Start by mastering the basic recipe with "Fluffy Soy Milk Chiffon Cake." In addition to sweet chiffon cake variations with added fruit and chocolate, savory chiffon cakes using vegetables and herbs are also included.

Author’s Information

A culinary expert and nutritionist, she suggests recipes for books, magazines, television, and corporate websites, and also serves as a lecturer at events. She is also certified as a food education instructor and an international herbal medicine food educator. Her books include "Safe meals for Crohn's disease and ulcerative colitis" and "Delicious non-oil sweets" (both published by Joshi Eiyo University Press).