Hello. I’m Toria, I’m an Anglo-Canadian Medical Herbalist currently living in south western France. I’ve been baking since I was a small child. I’m an enthusiastic Cook who enjoys the process, and the results, of baking.

I have also fought with my weight throughout my life.

As a healthcare professional for 20 years, I know that ‘you are what you eat’ and that too many cakes and sweets are not a good idea. I have, at times, struggled to reconcile my love of baking with a healthy eating regime. I know that moderation is the key. That’s the problem. I can’t do moderation, and I know I’m not alone. When faced with cake, I have the willpower of a hungry dog who finds an unattended sirloin steak.

Eat two forkfuls of hot fudge chocolate cake with vanilla ice cream then push the plate away? I don’t think so.

How about opening a packet of biscuits, eating one and then putting the packet away for another day? No. Can’t do that either. The biscuits will only spoil - best eat them when they’re fresh.

There is always abstinence...and I can do that...for a while....and fruit is good... but sometimes only cake will do.

And then I found an answer that works. Of course, one can’t really have one’s cake and eat it too, it just feels like it to me!

Let me explain:

In 2014 I moved to South West France to join my partner in the restoration of a wonderful, but derelict, renaissance chateau. It was our intention to settle here and develop a Pub and small hotel.

Throughout the last 10 years, my partner has invested considerable time and money in this project, which was, by now to be completed. However, 18 months ago, the property was struck by lightning and my partner received a significant blast injury, which ruptured a blood vessel in his spine.

He was very poorly for some time and, at one point, had a life threatening complication. To aid his recuperation, I focussed on cooking small, nutrient dense, clean, delicious meals, including tiny baked treats.

I had an epiphany. For me, tiny works; tiny equals moderation. I can eat one or two ‘mouthful’ cakes and be satisfied. I can leave the rest of the batch until the next day.

I revisited many of my ‘tried and tested’ recipes and reworked them to be cleaner, leaner, to have less sugar and more protein and to work in small batches. I no longer make 6 dozen cookies (biscuits), I make 1-2 dozen tiny cookies. I can have my cake and eat it too!

Before the lightning strike, we were extremely committed to this project. Although my partner is making some sort of a recovery, he can stand and walk short distances, the spinal injury is taking considerably longer to heal than we can afford. The costs of his care, recuperation and just living have consumed the remains of our savings. The project has consequently stalled and, sadly, the Chateau has now become a stranded asset.

Before the incident, my partner was the most enthusiastic, motivated, driven person you could wish to meet. He positively fizzed with life. Although he is still very driven and expects to recover fully in time, the lightning strike has fried his fizz and he’s struggling to see a way forward in the short term.

Sometimes, as one chapter closes, it is too easy to dwell on the end, the loss and it can be all too difficult to see the opening, the beginning and the new adventure ahead. Sometimes, the new adventure is apparent but the road to it may be obscured.

We need to move to a more appropriate location where we will be better able to capitalise on our skills and training.This cookbook is to help forge that new path.

The Have your Cake and Eat it Too! Little Bakery Book

The book will contain 24 core recipes for cakes, cookies, puddings and pastries . that can be made quickly, in small batches and without the need for fancy equipment or gadgets.

These are classic recipes that have been updated to have less sugar, more protein and a broad range of micronutrients, whilst maintaining the delight of a sweet treat. There are no exotic or difficult to find ingredients used.

The base recipes create clean simple treats for ‘everyday’ enjoyment and will be presented with several variations and with tips and ideas for creating more exotic creations for celebrations and entertaining.

The recipe list will include the biscuits that my best friend called “the best darn oatmeal cookies in the World”. This recipe is so versatile; it could fill a whole book on its own.

I shall introduce them and some of their variations here, along with great chocolate cakes, cheesecakes, sweet tarts and other little delights. Several recipes will show the necessary adaptations to make vegan or gluten free treats.

I’ve chosen the recipes carefully so the book will have a broad appeal. The recipes are quick and simple so they are ideal for youngsters who are just getting into baking. For more experienced bakers, these recipes are great if you’re in a hurry. The book will be a handy reference for two dozen family favourites that you will return to time and time again.

The funds raised by this campaign will be used for:

Production costs of the book, including shipping. Contributors will receive a personal thank-you from me, as well as their copy of the book.

Any proceeds remaining after the production of the book, and from its general sale will be used to assist us to relocate to a more appropriate location.

Please spread the word amongst your friends.

If you belong to a community or group which might be interested in the Bakery Book project, I can e-mail a poster for your notice boards.

Further information and regular updates can be found on my website: www.cuisine.toriapilar.com

When the going gets tough....the tough bake cookies!