Baked (and Unbaked) Delights for Everyone!
by yugure
Tomorrow, March 20, is officially the first day of spring. And what better way to celebrate than baking tons and tons of sweet treats? Check out these recently added, dietary-specific cookbooks.
Sweet Eats for All, from popular blogger and cookbook author Allyson Kramer, is a lusciously photographed collection of vegan and gluten-free recipes that covers a huge range of desserts, from cupcakes, cookies, and pies to puddings, candies, and ice creams. While you'll find a few standard recipes here (classic yellow cupcakes; apple pie; chocolate pudding), there are many more unusual and creative ones that don't often show up in basic cookbooks: speculoos cookies, pistachio rose cheesecake, strawberry balsamic sorbetto, and hand-pulled taffy, just to name a few. There's also a whole chapter dedicated to no-refined-sugar recipes for those who want to cut out the processed junk.
Rawsome Vegan Baking's claim to fame is that it's not only gluten-free and vegan, but raw too! This book (called an "un-cookbook") by Emily Von Euw is probably not for people with nut allergies, as nuts are prevalent here (though there are a couple nut-free recipes). The photographs are gorgeous, and it's nice to have minimally-processed recipes on hand. One interesting twist to this book is that some recipes use GF-oat or buckwheat flour to cut down on the density (and expense!) of all-nut-based desserts while still being gluten-free. Some examples of what you'll find in these pages: cashew coffee vanilla creme cake with cinnamon chocolate crust; go-nuts donuts with frosting and sprinkles, and fresh citrus tart with lemon cream.
Decadent Gluten-Free Vegan Baking by Cara Reed is also not to missed. Within its pages you will find recipes not just for sweets like cookies, cakes, and pastries, but also savories like "Cheez-It" crackers and focaccia bread. Highlights: GF, vegan versions of Girl Scout cookies! Reed also shows you how to make your own natural food dyes.
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