Sweet Eats For All-Alllyson Kramer

7.375 × 9.125 SPINE: 0.6563 FLAPS: 0
—Robin Robertson, bestselling author of Vegan Planet,
Quick-Fix Vegan, and many more
“Kramer evokes beloved childhood favorites while also keeping an eye on whole food ingredients.
This is the ultimate collection for dessert lovers who happen to enjoy eating (and sharing) healthful,
innovative plant-based food.”— Gena Hamshaw, CCN, author of Choosing Raw; choosingraw.com
“Anyone who loves desserts, whether or not they have dietary restrictions, will be delighted by
this collection of irresistible recipes. Lots of photographs, tips, techniques, conversions, and
substitutions make this book as useful as it is tempting!”—Fran Costigan, author of Vegan Chocolate
llyson Kramer is a popular blogger and the author of Great Gluten-Free Vegan Eats
A
and Great Gluten-Free Vegan Eats from Around the World. Her work has been featured
in numerous publications including VegNews and Vegetarian Times. She lives with
her family in Philadelphia. AllysonKramer.com
$23.99 / £15.99 / $28.00 CAN
COOKING / GLUTEN-FREE
DA CAPO PRESS
Lifelong Books
A Member of the Perseus Books Group
www.dacapopress.com
Cover design by Alex Camlin
Photographs by Allyson Kramer
SWEET EATS
re your food allergies or special diet making it hard to satisfy your sweet tooth? Dessert lovers, take
A
heart: Allyson Kramer’s creative twists on classic confections will satisfy anyone following any sort of
special diet. Every recipe is free of gluten and animal products; you’ll also find recipes free of soy, nuts,
and corn—as well as an entire chapter devoted to treats free of refined sugar. With tips, techniques,
and common conversions and substitutions, you’ll be able to make your own favorites sweet for all, too!
A l ly s o n
Kramer
“Allyson Kramer does it again—this time, with a dazzling
collection of sumptuous recipes for all manner of cakes, cookies,
pies, and more (including puff pastry!).”
250DECADENT GLUTEN-FREE, VEGAN RECIPES —
FROM CANDY TO COOKIES, PUFF PASTRIES TO PETITS FOURS
SWEET EATS
A l ly s o n
Kramer
Author of Great Gluten-Free Vegan Eats
PRAI SE F O R S W E E T EA T S FOR A L L
“As a dietitian who recommends a wholesome, health-promoting diet, I would
be remiss if I didn’t promote occasional decadent deliciousness. From homemade
staples to cakes, cookies, ice cream, and more, Sweet Eats for All is sweet vegan,
gluten-free heaven!”—Julieanna Hever, MS, RD, CPT, author of The Complete Idiot’s
Guide to Plant-Based Nutrition and The Vegiterranean Diet
“Allyson takes you from Almond Bon Bons to White Chocolate Peanut Butter
Pretzel Tartlets and leaves nothing out in between. This is the new go-to allergy
friendly cookbook for a sweet tooth. She brings cakes, cookies, pies, pastries, ice
cream, puddings, candy and more back into your life. This book even has my new
favorite dessert—Butternut Pots de Creme topped with smoked salt!”—Kathy Hester,
author of OATrageous Oatmeals and The Great Vegan Bean
“Whether you’re new to vegan and gluten-free baking or an old hand in the
kitchen, Sweet Eats for All is an expansive, all-inclusive resource for every kind of
treat you can think of. This is the book I wish I’d had when I first made the leap
to vegan and gluten-free baking—and one that deserves a place on every vegan
bookshelf.”—Ricki Heller, rickiheller.com, bestselling author of Naturally Sweet &
Gluten-Free and Living Candida-Free
“Allyson makes me want to get in the kitchen and whip up some sweet treats! She
makes gluten-free desserts fun, accessible, and incredibly delicious!”—Kathy Patalsky,
author and blogger, Happy.Healthy.Life (kblog.lunchboxlunch.com)
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PRAI SE F O R G R E A T G L U TEN- FR E E VEGA N E A TS
“Blogger Allyson Kramer does what many thought impossible: She makes tasty,
delicious food that is gluten-free. Simply put, this book wooed a staff that, shall I
say, hasn’t always fully embraced foods made sans wheat protein. Kramer packs a
winning one-two combo: She is a gluten-free flour expert, and she knows how to
use them. You won’t miss a thing.”—Joseph Connelly, Publisher, VegNews Magazine
“Allyson Kramer’s debut cookbook is the essential guide for deliciously creative,
gluten-free, vegan eats! Filled with gorgeous photographs and mouthwatering
recipes like Banana Berry Cobbler and Spinach Artichoke Dip, Great Gluten-Free
Vegan Eats will inspire you to cook in a whole new way!”—Julie Hasson, author of
Vegan Diner
“It takes a lot of talent to adhere to two dietary restrictions and still come out with
tasty recipes the way Allyson Kramer has done in Great Gluten-Free Vegan Eats.”
—Vegetarian Times
“Great Gluten-Free Vegan Eats is a solid reflection of Allyson Kramer’s style and a
shining example of why her blog, Manifest Vegan, has become so popular. Allyson
delights the senses with stunning visuals, flavorful ingredients, and simplistic recipes
that will make you forget about eggs, dairy, and gluten altogether.”—Alisa Fleming,
author of Go Dairy Free: The Guide and Cookbook
“Being a gluten-free vegan just got a whole lot better, thanks to Allyson Kramer.
In Great Gluten-Free Vegan Eats, Allyson dishes up a broad range of creative,
tasty dishes. With beautiful photographs, this book will tempt eaters of all dietary
persuasions.”—Tamasin Noyes, author of American Vegan Kitchen
“Allyson’s recipes are living proof that vegan as well as gluten-free food is delicious
and fun! ‘You can eat cake’ . . . and then some!”—Carolyn Scott-Hamilton, author of
The Healthy Voyager’s Global Kitchen
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ALSO BY ALLYSON KRAMER
Great Gluten-Free Vegan Eats
Great Gluten-Free Vegan Eats from Around the World
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250 DECADENT GLUTEN-FREE, VEGAN RECIPES—
FROM CANDY TO COOKIES, PUFF PASTRIES TO PETITS FOURS
ALLYSON
KRAMER
A Member of the Perseus Books Group
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Copyright © 2014 by Allyson Kramer
Photos by Allyson Kramer
All rights reserved. No part of this publication
may be reproduced, stored in a retrieval system,
or transmitted, in any form or by any means,
electronic, mechanical, photocopying, recording,
or otherwise, without the prior written permission
of the publisher. Printed in the United States of
America. For information, address Da Capo Press,
44 Farnsworth Street, 3rd Floor, Boston, MA 02210
Designed by Trish Wilkinson and Tabitha Lahr
Set in 11 point Goudy Old Style
Library of Congress Cataloging-in-Publication Data
Kramer, Allyson.
Sweet eats for all: 250 decadent gluten-free,
vegan recipes: from candy to cookies, puff pastries
to petits fours / Allyson Kramer. — First Da Capo
Press edition.
pages cm
Includes bibliographical references and index.
ISBN 978-0-7382-1730-7 (paperback)—ISBN
978-0-7382-1731-4 (e-book) 1. Gluten-free
diet—Recipes. 2. Vegan cooking. 3. Desserts.
4. Baking. I. Title.
RM237.86.K738 2014
641.5'638—dc23
First Da Capo Press edition 2014
9780738217307-text.indd vi
2014017396
Published by Da Capo Press
A Member of the Perseus Books Group
www.dacapopress.com
Note: The information in this book is true and
complete to the best of our knowledge. This book
is intended only as an informative guide for those
wishing to know more about health issues. In no
way is this book intended to replace, countermand,
or conflict with the advice given to you by your own
physician. The ultimate decision concerning care
should be made between you and your doctor. We
strongly recommend you follow his or her advice.
Information in this book is general and is offered
with no guarantees on the part of the authors or
Da Capo Press. The authors and publisher disclaim
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Da Capo Press books are available at special
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For more information, please contact the Special
Markets Department at the Perseus Books Group,
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10 9 8 7 6 5 4 3 2 1
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This book is dedicated to my mother, Catherine Cain. Without her
encouragement and shared kitchen wisdom, I would not be who I am
today—or have the incessant sweet tooth that I do.
Thank you, Mommy, for your love and support throughout all my kooky
cooking schemes, starting from when I was just a little girl flinging flour
everywhere to when I first moved out on my own and called you constantly
to ask for recipe advice, to my current pursuits in school and my career. I’m
so lucky to have you as my mom.
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Contents
Introduction xvii
How to Use This Book xix
CHAPTER 1
STOCKING A SWEET PANTRY
1
SUGARS AND SWEETENERS . . . . . . . . . . . . . . . . . . . . . . . 2
FLOURS AND STARCHES . . . . . . . . . . . . . . . . . . . . . . . . . 6
FATS . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 10
BINDERS . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 12
MILKS, CREAMS, AND CHEESES . . . . . . . . . . . . . . . . . . . 14
OTHER NOTEWORTHY INGREDIENTS . . . . . . . . . . . . . . . 16
TOOLS OF THE TRADE . . . . . . . . . . . . . . . . . . . . . . . . . 16
HOMEMADE BASICS . . . . . . . . . . . . . . . . . . . . . . . . . . . 28
Almond Milk 28
Simple Syrup 28
Date Syrup 29
The Bestest Nut Butter 29
Apple Cider Vinegar 30
Vanilla Extract 31
Sweet Cashew Cream 32
Mascarpone 32
Sweetened Whipped Coconut
Cream 33
ix
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CHAPTER 2
KILLER CAKES AND TOPPINGS
35
CAKE BASICS . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 35
LAYER AND SHEET CAKES . . . . . . . . . . . . . . . . . . . . . . . 37
Devil’s Food Cake 38
German Chocolate Cake 39
Marbled Cake 40
Pineapple Cherry Upside-Down Cake 41
Olive Oil Cake 42
Banana Cake 43
CUPCAKES . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 44
Bourbon Caramel Cupcakes 45
Classic Yellow Cupcakes 47
Boston Cream Pie Cupcakes 49
Cappuccino Cupcakes 51
TUBE AND BUNDT CAKES . . . . . . . . . . . . . . . . . . . . . . . 52
Apple Cake 53
Lemon Cake 55
Carrot Applesauce Cake 56
Hummingbird Bundt Cake 57
Rum Cake 58
LOAF CAKES AND BREADS. . . . . . . . . . . . . . . . . . . . . . . 59
Classic Banana Bread 60
Vanilla Bean Pound Cake 61
Chocolate Chip Pumpkin Bread 62
Cinnamon Raisin Bread 63
OTHER CAKE TREATS . . . . . . . . . . . . . . . . . . . . . . . . . . 64
Pumpkin Roll 65
Strawberry Shortcake 67
Petits Fours 68
Cherry Bombs 69
Chocolate Whoopie Pies 70
TOPPINGS: FROSTINGS, GLAZES, AND SAUCES . . . . . . . . . 71
Marshmallow Fondant 72
Rolling Fondant 73
Buttercream Frosting 74
Fluffy Bakery-Style Frosting 74
Cream Cheese Frosting 75
Fluffy Chocolate Frosting 75
German Chocolate Icing 76
Caramel Frosting 76
Mocha-Fluff Frosting 77
Vanilla Glaze 77
Chocolate Glaze 78
Lemon Glaze 78
Royal Icing 78
Rainbow Sprinkles 79
Dark Chocolate Ganache 79
Devilishly Dark Chocolate Sauce 80
Hot Fudge Sauce 80
Butterscotch 81
Caramel Sauce 81
x
CONTENTS
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CHAPTER 3
CAPTIVATING COOKIES AND BARS
83
DROP COOKIES . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 84
Classic Chocolate Chip
Cookies 85
Oatmeal Raisin Cookies 86
Pretentiously Perfect Peanut
Butter Cookies 87
Snickerdoodles 89
Trail Mix Cookies 90
Super-Soft Chocolate Chip
Pumpkin Cookies 91
Garam Masala Cookies 92
Maple Cookies 93
Pecan Sandies 94
Cocoa Macaroons 95
Florentines 97
Thumbprint Cookies 98
Mexican Wedding Cookies 99
Cranberry White Chocolate
Orange Clusters 100
Date Drop Cookies 101
Peanut Butter Chocolate
No-Bake Cookies 102
Cherry Coconut No-Bake
Cookies 102
Black and White Cookies 103
Ginger Snappers 105
Lemon Olive Oil Cookies 106
ROLLED AND SHAPED COOKIES . . . . . . . . . . . . . . . . . 107
Vanilla Wafers 108
Chocolate Wafers 109
Sugar Cookies 110
Buttery Shortbread 111
Chocolate Shortbread 112
Speculoos 113
Speculoos Butter 114
Pizzelles 114
Snow Cap Cookies 115
Tuxedo Sandwich Cookies 116
Coconut Caramel Cookies 117
Lemon Sandwich Cookies 119
Rolled Gingerbread Cookies 120
Figgy Filled Cookies 121
Springerles 122
Cinnamon Graham Crackers 123
Rugelach 124
Crispy Glazed Lime Cookies 125
Palmiers 127
Lavender Icebox Cookies 128
Mocha Crunchers 129
Matcha Cookies 130
Ladyfingers 131
Madeleines 133
Holiday Spritz 134
BARS. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 135
Cherry Almond Biscotti 136
Marble Biscotti 137
Ultimate Fudgy Brownies 138
Blondies 139
Lighten Up Lemon Bars 140
Blueberry Bars 141
Peanut Butter Maple
Crispy Treats 142
Toffee Cracker Cookies 143
CONTENTS
xi
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CHAPTER 4
LUSCIOUS PIES, PASTRIES, TARTS,
AND CHEESECAKES
145
BASICS . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 146
Flakey Classic Piecrust 146
Puff Pastry 147
PIES . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 148
Sugar Crunch Apple Pie 149
Banana Cream Pie 150
Key Lime Pie 151
Pumpkin Pie 152
Strawberry Pie 153
Cherry Pie 155
Any Berry Pie 156
Tarte Tatin 157
Chocolate Silk Pie 159
Sky-High Peanut Butter Pie 160
Pecan Pie 161
CHEESECAKES . . . . . . . . . . . . . . . . . . . . . . . . . . 162
New York–Style Cheesecake 163
Pistachio Rose Cheesecake 164
Caramel Chai Cheesecake 165
Pumpkin Pecan Cheesecake 166
Chocolate Brownie Cheesecake 167
TARTS, COBBLERS, AND PASTRIES . . . . . . . . . . . . . . 168
Chocolate Pistachio Tart 169
Pearberry Tart 170
Almond Apple Tart 171
Cranberry White Chocolate
Citrus Tart 172
White Chocolate Peanut Butter
Pretzel Tartlets 173
Peachy Keen Cobbler 175
Cherry Clafoutis 176
Apple Crisp 177
Mille-Feuille 178
Mini Maple Donuts 180
Belgian Waffles 181
Apple Fritters 182
Strawberry Toaster Pastries 183
xii
CONTENTS
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CHAPTER 5
FABULOUS FROZEN TREATS
185
MAKING ICE CREAM WITHOUT A MACHINE. . . . . . . . . . 186
ICE CREAM AND GELATO . . . . . . . . . . . . . . . . . . . . . 187
Vanilla Soft Serve 188
Chocolate Espresso Ice Cream 188
Butter Pecan Ice Cream 189
Chocolate Hazelnut
Ice Cream 190
Buttery Brown Sugar
Ice Cream 190
Strawberry Ice Cream 191
Matcha Cashew Ice Cream 191
Mint Chocolate Chip Ice Cream 193
Black Bean Ice Cream 193
Pumpkin Patch Ice Cream 194
Chocolate Earl Grey Gelato 194
Blackberry Cheesecake Gelato 196
Butterscotch Pudding Pops 196
Classic Ice Cream Sandwiches 197
SORBETS AND ICES . . . . . . . . . . . . . . . . . . . . . . . . . 198
Rosemary Apple Sorbet 199
Strawberries and Champagne
Sorbet 199
Dragonfruit Sorbet 201
Ginger Peach Sherbet 202
Strawberry Balsamic Sorbetto 202
Limoncello Semifreddo 204
Almond Chamomile Granita 205
Mojito Granita 206
Mandarin Ice 206
Pineapple Ice Pops 207
CHAPTER 6
TEMPTING PUDDINGS, CUSTARDS,
JELLIES, AND FRUITS
209
PUDDINGS AND CUSTARDS . . . . . . . . . . . . . . . . . . . . 210
Crème Brûlée 211
Chocolate Pudding 212
Pistachio Pudding 212
Vanilla Plum Rice Pudding 213
Tapioca Pudding 213
Fall Harvest Quinoa Pudding 215
Pumpkin Flan 216
Creamsicle Custard 216
Tiramisu 217
Brownie Batter Mousse 218
Butternut Pots de Crème 218
Chocolate Soup 219
Bread Pudding 219
Chocolate Berry Parfaits 220
CONTENTS
xiii
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JELLIES, FRUITS, AND SAUCES . . . . . . . . . . . . . . . . . 221
Bellini Gelee 222
Cranberry Faux-Gurt 222
Caramel Roasted Pears 223
Thai Mango Sticky Rice 224
Broiled Persimmons 226
Baked Apples 227
Cherry Vanilla Compote 228
Blueberry Lavender Jam 228
Strawberry Preserves 229
Quick and Easy Applesauce 229
CHAPTER 7
CHOICE CHOCOLATES
AND DANDY CANDIES
231
CANDY MAKING BASICS . . . . . . . . . . . . . . . . . . . . . . . 232
CHOCOLATE BASICS . . . . . . . . . . . . . . . . . . . . . . . . . 233
CLASSIC CANDIES . . . . . . . . . . . . . . . . . . . . . . . . . . . 236
Lollipops or Hard Candy 237
English Toffee 239
Buttery Fingers 240
Honeycomb Candy 242
Caramels 243
Hand-Pulled Taffy 244
Turkish Delight 245
Sugar Nests 246
Peanut Brittle 248
Candy Kettle Corn 249
Pinwheel Candy 250
After Dinner Mints 251
Marzipan 252
Simple White Chocolate 253
Chocolate Almond Nuggets 254
Easy Holiday Bark 254
Chocolate Peppermint Patties 255
Double Chocolate Caramel Bars 256
Cream Eggs 257
TRUFFLES AND FUDGE . . . . . . . . . . . . . . . . . . . . . . . . 258
Salted Espresso Truffles 259
Strawberry Pistachio Truffles 260
Cherry Cordials 261
Buckeyes 262
Dark and Dreamy Fudge 263
Peanut Butter Fudge 264
FRUIT-BASED CANDIES . . . . . . . . . . . . . . . . . . . . . . . . 265
Sugar Plums 265
Candied Orange Peels 266
Sour Fruit Jellies 267
xiv
CONTENTS
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CHAPTER 8
NATURE’S CANDY:
REFINED SUGAR–FREE TREATS
269
COOKIES AND OTHER FAMILIAR FAVORITES . . . . . . . . . 270
No-Bake Cashew Cheesecake 271
Coconut Cream Tarts 272
Pumpkin Muffins 272
Banana Nut Muffins 273
Lemon Poppyseed Scones 274
Gingerbread Squares 276
Sweet Corncake Cookies 276
Chocolate-Covered Pecan
Pie Cookies 277
Apricot Cookies 277
Cinnamon Amaretti 278
Citrus-Kissed Macaroons 278
Peanut Butter Chocolate
Chia Pudding 279
Choco-Cado Pudding 279
CLASSIC-STYLE SWEETS . . . . . . . . . . . . . . . . . . . . . . . 280
Raw Chocolate 281
Coconutty Candy 281
Almond Bon Bons 282
Raisinette Bonbons 282
Nourishing Brownie Bites 283
Cookie Dough Bites 285
Peanutty Chocolate Fudge Bites 285
Chocolate Nanaimo Bars 286
SNACK BARS AND GRANOLA . . . . . . . . . . . . . . . . . . . . 287
Chocolate Granola 288
Sweet, Salty, and Soft
Granola Bars 288
Powerhouse Bars 289
Cherry Pie Bars 289
Cherry Chocolate Almond
Snack Bars 290
FRUITY TREATS . . . . . . . . . . . . . . . . . . . . . . . . . . . 291
Peanut Butter Banana
Ice Cream 292
Fresh Fruitsicles 292
Fruit Salsa and Cinnamon
Crisps 293
Raspberry Chia Jam 294
Fruit and Avocado Salad 294
Pineapple “Layer Cakes” 295
Apple Nachos 295
Strawberry Banana Fruit Leather 296
SHAKES AND OTHER DRINKS . . . . . . . . . . . . . . . . . . . . 297
Carrot Cake Smoothie 298
Piña Colada 298
Happy Healthy Hot Cocoa 299
Apple Pie Milk Shake 299
Blueberry Blizzard Milk Shake 300
CONTENTS
xv
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Metric Conversions 301
Flour and Other Ingredients:
Measurements by Weight 302
Recommendations 303
Acknowledgments 305
About the Author 306
Index 307
xvi
CONTENTS
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INTRODUCTION
I adore sweets. Over the years,
I’ve always proclaimed to have a sweet
tooth, but I believe my penchant for
sugar goes beyond that. Certainly I love
the flavor of desserts, but I also enjoy
their decadence and the reasons behind
them—whether it be an unplanned stop
into a candy shop for a bite of fudge, or
the festive moment when the wedding
cake is finally cut. For me, desserts symbolize the sweet side of life.
When I recall my childhood and the
celebrations we had, what I remember most are the desserts that marked
the various occasions: chocolate Devil’s Food Cake on my birthday (page
38); fragrant Pumpkin Pies that filled
the kitchen during Thanksgiving (page
152); boatloads of candy during Easter—
including my favorite “cream eggs,” for
which I’ve created a recipe (page 257),
Mexican Wedding Cookies (page 99)
and chocolate fudge (page 263) during
Christmastime, and so many more. I’ve
been making my own desserts since I was
a small child, and, over the years, I had
to adapt my dessert-making style to reflect my own dietary changes, first as a
vegan, and then, in my late twenties, as
a celiac.
To me, every good celebration requires an equally celebratory dessert.
However, many people can’t tolerate
certain ingredients, and oftentimes those
of us with food intolerances feel a little
left out when it comes to capping off the
party.
As hard as it is to swallow (pun intended), food intolerances—especially
to wheat, dairy, and eggs—are becoming
more and more common. Folks without
food intolerances have thousands of
comprehensive cookbooks for creating
dessert at their fingertips. That’s what
this book is—only the recipes are suitable for those of us who have to eschew
gluten, dairy, eggs, and/or other animal
products. It’s a book that celebrates
dessert, whether you’re eating it or creating it. This book is about luscious,
sweet, sophisticated, gluten-free vegan
treats—unapologetically.
xvii
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HOW TO USE THIS BOOK
Before diving into the reci-
pes, I recommend that you peruse the
contents of the front section, which includes a breakdown of ingredients used
throughout the book as well as a list of
tools and cookware that will make your
dessert-making experience much more
enjoyable. Get familiar with the flours;
don’t feel intimidated by them. Yes,
there are a lot, but that’s what makes this
way of eating so much fun! It causes you
to realize that there is not just one correct way to do things to achieve a stellar
result. If you have doubts about baking
with all these funny flours, try my Ultimate Fudgy Brownies (page 138) or Classic Chocolate Chip Cookies (page 85)
and compare them to traditional goodies;
I think you may come around.
Where appropriate, each recipe is
also equipped with an icon designating
whether it is also Soy-Free S , NutFree N , Corn-Free C , and/or BeanFree B so you can decipher right away
whether a recipe is suitable for people
who may have additional common dietary concerns.
Each chapter addresses a broad category: Cakes, Cookies, Pies, and so on.
Within each chapter, you’ll not only find
the recipes for specific pies and cookies
but also basic recipes for the category
(such as piecrust, puff pastry, and so
on). Oftentimes, I reference the basic
recipes to use in various other sections
of the book, usually listed as an ingredient, such as Quick and Easy Applesauce
(page 229) or Strawberry Preserves (page
229). Feel free to substitute store-bought
ingredients where these are called for to
save time and personalize the flavor—
just check labels to be sure they are
gluten-free and free of animal products.
Be sure to read labels of each ingredient
you purchase—sometimes sneaky gluten
can be lurking in the strangest places. So,
for the health of you or others, become a
vigilant label reader.
I truly hope you enjoy each of the recipes included in this book, and, above all,
I hope this book both inspires old pros
and helps to enlighten those who are
new to gluten-free vegan dessert making. Whether you are creating sweets for
yourself, or someone you know with a
dietary restriction, everyone deserves to
taste the sweeter side of life.
xix
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Chapter 1
STOCKING A
SWEET PANTRY
The ingredients I list in this chapter are ones I use frequently through-
out this book. For convenience sake (I’m a mother of two who works and goes to
school full time, and most likely many of you are in a similar boat), I’ve mentioned
my favorite brands of certain goodies, such as vegan cream cheese, margarine,
etc., and recommend them (or equivalent brands, of course) as the recipes were
all tested using the suggested store-bought versions rather than homemade. In
this regard, I mean that I recommend using Earth Balance over homemade margarine not because I feel it superior, but because I lack the time to create my own
homemade versions and have tested these recipes using store-bought ingredients.
If you happen to have the ability and time to make your own artisan cheeses and
nondairy butters, nut milks, and so forth, I applaud you and encourage it. I agree
that almost everything is better homemade, but, for practicality, I’ve left out specific recipes for staple ingredients only because they can be purchased ready-made
at most supermarkets across the United States and beyond. Check out the Recommendations section (page 303) for books and websites that include recipes and
technique how-to’s on making your own vegan staples.
Taste, texture, and tradition all come into play in the recipes I created for this
book, and I chose the listed ingredients with care. Feel free to sub in or leave out
ingredients to suit your needs as you wish, by either consulting the substitution
suggestions underneath each listed ingredient or by following your own know-how.
Just remember, changing the ingredients—even just a little bit—will change the
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end results. The recipes included in this book
were tested exactly as they are written, and
I can’t, unfortunately, predict how they may
react if ingredients are missing or changed.
SUGARS AND SWEETENERS
Sweeteners are probably the most important aspect of dessert. While many people
equate refined sugar as the sole proprietor
of sweetness, the truth is, you can achieve
an incredible level of sweet with a variety of
different foods. While common white sugar
does impart a reliable sweetness to cakes,
cookies, and the like, there is so much more
to explore.
A Sweet Note: While I have included
a rather substantial chapter consisting only
of refined sugar–free desserts, in most baked
goods where I call for “sugar,” you should
have good results subbing 1 to 1 for coconut
palm sugar, as I often use it interchangeably
with evaporated cane juice or beet sugar.
AGAVE
Agave comes from the same plant from
which tequila is made. Agave plants are
commonly thought to be cacti but are actually succulents. Agave nectar is sweeter
than sugar and viscous, making it a good
substitute for honey. Baking with agave can
produce a darker result than sugar, oftentimes indicating a false doneness.
BANANAS
Bananas can be used as a natural sweetener in a variety of foods, whether frozen,
baked, or raw. When used in baking, they
not only add a lot of sweet flavor but also
act as a binder and an adequate replacement
for oil in many recipes. They are a wonderful
source of vitamin B6, fiber, and potassium.
BEET SUGAR
Common white sugar is oftentimes derived
from beets rather than from cane sugar,
which needs to be filtered with bone char
to achieve its bright white coloring. White
beets are used in the processing of beet sugar
and the syrup is extracted from the bulb and
then dehydrated and crystallized.
Check your favorite brand of white sugar
to see if it is derived from beets if you are
curious—the taste of beet sugar is virtually
identical to that of filtered evaporated cane
juice. When I call for “sugar” in the recipes,
I am referring to white granulated beet sugar
or organic cane sugar. Neither beet sugar
nor organic cane sugar is processed with
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bone char, so these are fine to use. Either
can be used interchangeably.
BROWN SUGAR
(LIGHT AND DARK)
Primarily, brown sugar is produced by the
addition of molasses to white sugar. Brown
sugar can be reproduced at home by mixing
molasses with white sugar: about 1 tablespoon molasses per 1 cup sugar. Hardened
brown sugar can be resoftened easily by
warming up the sugar; a shallow small pan
set on low heat works well. Or even a short
nuke in the microwave for about 15 seconds or so will do it. Use light or dark interchangeably depending on taste—in the
recipes on the following pages, the variety of
brown sugar I recommend is based purely on
taste or color.
COCONUT (PALM) SUGAR
Coconut sugar is made from harvesting sap
from the blossoms of the coconut tree. The
end result is a caramel brown sweetener
(with a color that varies from light to dark
brown as it’s minimally processed) with a
subtly sweet taste, similar to turbinado. Use
1:1 for turbinado, white sugar, or Sucanat
when baking or sweetening foods. Oftentimes touted as less refined than turbinado,
it is commonly used as a sugar alternative by
those who follow a diet free of refined sugar
since it is a lower glycemic option.
CONFECTIONER’S SUGAR
(POWDERED SUGAR)
This is a finely ground sugar that generally
includes an anticaking agent, such as cornstarch or potato starch, added. This sugar is
commonly used to make icings, glazes, and
frostings and adds a subtle decorative quality to finished baked goods.
Note for Corn Allergy: Look for confectioner’s sugar made without cornstarch, or
make your own powdered sugar by whizzing
sugar in a high speed blender along with a
little potato starch, arrowroot starch, or tapioca flour. For each cup of sugar add 2 tablespoons starch.
DATE SUGAR
This sugar is unlike other sugars in that it’s
simply made from pulverized whole dried
dates, so it does not dissolve in hot liquids or
while baking as do most crystallized sugars.
Date sugar is best used to sweeten foods that
are blended—such as smoothies, puddings,
and batters—or as a sweet topping for hot
and cold cereals.
EVAPORATED CANE JUICE
Evaporated cane juice is less processed than
white sugar but is still regarded as a refined
sugar. Because some of the original molasses remains in the sugar after processing, it
has a trace amount of minerals and a more
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caramel flavor than white sugar. You can
use it 1:1 in place of granulated beet sugar
in recipes.
MAPLE SYRUP
Maple syrup is derived from the sap of the
maple tree and has a distinct flavor that has
won over the hearts of millions since its first
cultivation. In cold climates, the starch from
the tree is stored in the trunks and is eventually converted to sugar that rises in the
sap in the spring. The solution is extracted
then reduced, leaving the thick, gooey syrup
we know as maple syrup. Canada produces
over 80 percent of the world’s maple syrup.
MOLASSES
Molasses is a by-product of refined sugarcane (or also beet sugar, but the end result
is different), which is removed during the
process of refining the sugar. Blackstrap molasses is made from boiling down molasses
syrup even further, until most of the sucrose
is removed—yielding a much more bitter
syrup with a higher nutritional profile. Seek
out regular molasses—rather than blackstrap, unless specified—for baking, cooking,
or candy making.
juice of the sugar cane. It has a larger crystal
than that of common granulated sugar and a
caramel-like color. The flavor of turbinado
is faintly molasses-like. Since the crystals are
so large, turbinado makes a beautiful decorative sugar for sweets such as Palmiers (page
127) and also lends a nice crunch when
sprinkled on cookies or pies before baking.
STEVIA
Stevia, a tropical and subtropical plant related to the sunflower, produces leaves
whose extracts are 300 times sweeter than
common granulated sugar. It has been used
for ages in Japan and is now growing in
popularity across other parts of the world.
Commercially, it can be found as a powder or a liquid, but oftentimes the powder
has added fillers to enhance flavor, such as
maltodextrin.
SUCANAT
Sucanat is a brand name of a variety of
whole sugar cane that has a much stronger
molasses flavor and more pebbly appearance than that of turbinado or evaporated
cane juice. It makes a great replacement for
brown sugar in many baked goods.
TURBINADO SUGAR
Turbinado sugar (also known as “raw”
sugar) is produced from the first pressing of
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FLOURS AND STARCHES
Milling grains into flours has been an important part of human nutrition and culture
since around 6000 BC. In fact, the desire
to make more efficient mills is one of the
driving forces behind much of our industrial progress as a civilization. We went from
mortar and pestle to community mills to industrial mills to the home kitchen–size grain
mills of today. The industrial-size mills,
where most US flour is produced, make it
possible for flours of many varieties to be
readily available at our local supermarkets.
Although we have the ability to purchase
prepackaged gluten-free flours, you can always grind them yourself, if you’d like. I recommend getting a high-quality grain mill,
such as the NutriMill, if you are going to
GYO (grind your own). The end result of
fresh flours at a fraction of the price is certainly worth the extra effort if you do a lot of
baking and recipe making.
The following pages outline my favorite types of gluten-free flours, how I like to
use them, and whether they have a suitable
substitute.
I added a few recommended substitutions
for the flours, but these recommendations
do not guarantee exact results as what I
achieved with the flours listed in the ingredient lists of recipes. I wanted to include them
simply to allow you to get familiar with the
various textures of flours, the end results of
each, how they blend with other flours, and
what to expect from them. If you’ve worked
with buckwheat flour, for instance, you’ll
know that it has a texture similar to coarser
wheat flour, and there are a few other glutenfree flours with similar properties. That does
not, however, mean that you can get identical results with another flour—the substitutions are simply based on texture, taste, and
basic structure. I recommend getting familiar
with the ingredients in the original recipe if
at all possible before subbing, but the suggestions provided under each flour description
should work just fine if you keep it to less
than two small substitutes per recipe.
Reminder: Keep in mind when implementing the substitutes that the recipes in
this book were developed using the flours
called for in the ingredients list, and I chose
to use them based on their unique properties with numerous test runs to achieve the
specific mix. Substituting out one flour for
another will alter the recipe, either slightly
or drastically.
ALMOND MEAL/FLOUR
Almond meal is made from finely ground
blanched almonds; it adds a slight sweetness
and a touch of moisture to baked goods. It
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also works beautifully in piecrusts and as a
singular flour in many cookies and cakes.
Many brands of almond meal use either
“almond meal” or “almond flour” on their
package labeling; sometimes the “flour” may
be ground finer than the “meal.” As far as
the recipes in this book go, the two terms
can be thought of interchangeably.
Substitutions: Finely ground pecans, macadamias, or brazil nuts. Any ground nut meal
will work as a suitable replacement, but keep
in mind the flavor profile will be different,
as no other nut quite shares the almond’s
unique flavor, fat content, or texture.
ARROWROOT STARCH
Similar to corn or potato starch, arrowroot
starch derives from the arrowroot tubers. Also
known as arrowroot flour, this silky starch
makes a good secondary flour to use in conjunction with nut meals or drier flours such as
buckwheat or sorghum. I like using arrowroot
to lighten up otherwise heavy baked goods.
Substitutions: cornstarch, kudzu starch
BESAN/CHICKPEA FLOUR
This flour is a favorite of mine for its versatility, buttery flavor when cooked, silky
texture, and even its pale yellow color. I prefer to purchase my chickpea flour, or besan,
from Indian markets and online, rather than
relying on the major name brands of “chickpea flour” because a slightly different type of
chickpea is used to make this flour, resulting in a more favorable taste and texture in
baked goods. My favorite use for besan is
as an egg replacer in various baked goods,
dense cakes, and eggy-tasting goodies (like
my Cherry Clafoutis on page 176).
If the batter or dough you are making
calls for chickpea flour, though, don’t taste
it before baking. Trust me on this one,
chickpea flour tastes bitter and harsh when
eaten raw, but deliciously light when baked
or toasted.
Substitutions: Because of its unique properties, it’s difficult to suggest a good substitute,
although fava bean flour and red lentil flour
would probably work okay in many scenarios.
BUCKWHEAT FLOUR
Buckwheat flour, despite its name, is not
at all related to wheat and is therefore perfectly suitable for gluten-free folks. I like to
use this flour as a main flour in many hearty
baked goods. The texture of the final product is similar to whole wheat–based goodies
with an earthier undertone.
Substitutions: superfine brown rice flour, teff
flour, sorghum flour
CERTIFIED GLUTEN-FREE OATS
Seek out certified gluten-free oats in grocery
stores near other gluten-free flours and baking ingredients. Bob’s Red Mill is one brand
that is readily available in many grocery
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stores across the United States. When using oats to bake with in gluten-free recipes,
be sure that they are certified gluten-free,
which means that they have not come
into contact with gluten from processing or cross-contamination. Many oats are
processed in the same facilities as glutencontaining grains, such as barley and wheat,
and therefore may contain traces of gluten.
Be aware that some people with celiac disease cannot eat oats even if they are certified gluten-free. This is due to a response to
avenin, a protein in oats that is quite similar to the gluten protein. So, if you have a
friend who can’t eat gluten, it’s always nice
to ask if certified gluten-free oats cause any
problems as well, just to be on the safe side.
COCONUT FLOUR
Coconut flour is made from ground dehydrated coconut meat and is especially high
in fiber, but it is also a very thirsty flour that
loves to soak up moisture. Best if used along
with almond meal, tapioca flour, or sweet
white rice flour.
Substitutions: almond meal
CORNSTARCH
Cornstarch is made from the endosperm of
the corn kernel and works well as a thickener of sauces and puddings as well as a secondary flour in a gluten-free baking mix.
Substitutions: potato starch, arrowroot starch
HAZELNUT MEAL
Hazelnut meal is made from finely ground
toasted hazelnuts and, like almond meal,
lends a bit of moisture and a distinct flavor
to desserts. I love using hazelnuts for piecrusts, and, combined with chocolate, they
are truly irresistible. Also known as filberts
and cobnuts, depending on the species of
plant from which the nut originates. Make
your own by pulsing hazelnuts in a food processor until finely crumbled.
Substitutions: almond meal, finely ground
toasted pecans
MILLET FLOUR
Millet, made from ground millet seeds, is a
drier gluten-free flour and works well in conjunction with another main base flour and a
starchier flour such as tapioca flour or sweet
white rice flour to add a bit of moisture.
Substitutions: quinoa, brown rice flour, sorghum flour
POTATO STARCH
Potato starch is made from the starch in potatoes and is bright white in color and light
and silky in texture. Use as a secondary or
third flour in baked goods and don’t confuse
it with potato flour! Potato flour is made
from the entire potato, so the color is darker
and the texture is denser. Potato starch
consists of only the starch of the potato,
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making it a much lighter flour in both color
and texture.
Substitutions: cornstarch, arrowroot starch
RICE FLOUR
Rice flour comes in several varieties: brown
rice flour, white rice flour, and superfine
brown rice flour.
Brown rice flour is the most common
of all these flours and is used extensively
throughout this book as it has a mild flavor
and lovely texture.
White rice flour is similar to brown rice
flour but has a few less nutrients and is paler
in color.
Superfine brown rice flour (I recommend
Authentic Foods brand) is a wonderful,
gluten-free flour that is made from brown rice
flour that has been double milled, resulting
in a silky smooth texture, which is perfect for
baked goods, sauces, and all sorts of uses for
gluten-free goodies. Regular grind brown rice
flour can be used in place of superfine brown
rice flour in certain recipes, but it’s unsuitable
for recipes that rely heavily on the flour being
silky-smooth, such as in piecrusts or pastries.
Substitutions: sorghum flour, buckwheat
flour, superfine sorghum flour
SORGHUM
Sorghum is one of my go-to flours as it has a
very pleasant texture and mild flavor, similar to that of wheat flour. Use as a main flour
in baked goods as well as a thickening flour
for sauces and batters. This is also a great
choice for dusting lightly greased cake pans
as the grain of this flour is relatively fine.
Another option is superfine sorghum flour,
which has a similar texture to superfine
brown rice flour and is an even better choice
than sorghum flour; it is much more elusive
in stores but can easily be found online.
Substitutions: superfine sorghum flour, buckwheat flour, millet flour, superfine brown rice
flour
SWEET WHITE RICE FLOUR
Also known as mochiko, this is a good flour to
use as a starch in many cookies, pastry crusts,
and other desserts, as it comes from glutinous
rice—which adds a sticky, or binding quality
to the dough. This flour is also used alone to
make the very famous dessert mochi, by adding water and steaming the dough.
Substitutions: If used in small amounts of a
flour blend, then tapioca flour is a suitable
substitute.
TAPIOCA FLOUR
Tapioca flour is a useful flour when used in
small amounts to add moisture and elasticity
to baked goods. Although not very high in
nutritional value, tapioca flour adds a great
texture to gluten-free sweets. Also known as
tapioca starch.
Substitutions: sweet white rice flour
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TEFF FLOUR
Teff flour has been used for centuries in Ethiopia as a staple cereal grain because of its
versatility and fantastic nutritional properties. Teff is great as a main flour and works
well with almond meal, especially in chocolate desserts, because it has a faint chocolate
flavor. Be sure that you are using teff flour in
recipes, rather than the whole grain, which is
teeny tiny and can be hard to tell from the
flour if you are unfamiliar with this ingredient.
Substitutions: buckwheat, sorghum
A NOTE ABOUT
GLUTEN-FREE FLOURS
When using flours in baking, be sure to
measure correctly, or you could end up with
surprising results, such as cookies spreading,
or worse! I often use the scoop and sweep
method (scoop measuring cup deep into the
flour and then sweep off the excess with a
knife), but I’ve also included a weight guide
to help with various flours below; see page
302.
FATS
AVOCADOS
CACAO BUTTER
Avocados may not initially seem like a fat
that you would use in desserts, but they
are actually pretty perfect when you want
to bake oil free—blending effortlessly into
silky puddings and adding a good amount
of moisture to many baked goods, especially
chocolate ones (like my Choco-Cado Pudding, page 279). To use in other recipes,
such as quick breads and muffins, sub up to
half the amount of margarine or oil called
for with pureed avocado.
Cacao butter is the fat of the cacao pod left
over after the chocolate has been extracted.
Generally it is recombined with the chocolate
liquor to get what we know as a chocolate bar,
and it is also wonderful when used on its own,
either in raw goodies or other uses. Cacao
butter melts at a low temperature and should
be liquefied before using. Since cacao butter
is rather pricey and somewhat elusive outside
natural foods stores, it’s best to reserve it for
special uses, or implement it only when you
want a touch of white chocolate flavor.
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COCONUT CREAM
NONDAIRY MARGARINE
Coconut cream can be obtained by refrigerating a can of full-fat coconut milk for about
3 hours and scooping the solid cream from
the top of the can—feel free to use the remaining milk for other uses, such as liquid
in baked goods or smoothies. Works great
where a high amount of fat is called for in
a recipe and oftentimes can replace oil or
melted margarine when used in quantities
under ¹⁄ ³ cup.
Nondairy margarine is available in an assortment of brands, and Earth Balance Buttery
Spread is, in my opinion, the best one to
seek, as it bakes and cooks exactly like dairy
butter and is nonhydrogenated. For these
recipes, if you are Soy-Free seek out soy-free
margarine. In each recipe calling for nondairy margarine, I used Earth Balance SoyFree to create them.
NUT MEALS AND NUT BUTTERS
COCONUT OIL
Coconut oil is available in two varieties,
unrefined and refined, the latter having
no detectable coconut flavor. Coconut oil
is pretty amazing—it can make delicious
raw desserts and also works great in baked
goods, candies, and frostings. Unrefined has
a higher smoke point (meaning, it “burns” at
a higher temperature), so it’s great for sautés
and making crepes or pancakes. This fat is
liquid at just above room temperature, so for
using in frostings and baking, I recommend
first chilling it in the refrigerator until solid,
about 2 hours, and then removing it about
10 minutes before use for best consistency.
Replaces margarine, butter, shortening, olive oil, and other oils 1:1.
Nut meals and nut butters make a fantastic
addition to baked goods and candies when
a little fat is desired. Almond butter works
beautifully on its own to create dozens of delectable desserts, or add some peanut or almond butter in your cakes or cookies to add
a fun flavor and some good fats.
OLIVE OIL
Olive oil is one of my favorite oils to cook
with, both stove top and in baking. The flavor, in my opinion, is unbeatable and pairs
naturally with popular dessert flavors, such
as lemon, vanilla, and chocolate. Look for
extra-virgin olive oil, rather than “extra light”
or “light tasting,” which are generally not 100
percent olive oil or have been filtered several
times and are no longer suitable for cooking.
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SHORTENING
(NONHYDROGENATED)
My favorite brand of nonhydrogenated shortening is Earth Balance, and I recommend
it for the recipes that call for shortening.
Unlike coconut oil, for which it can substitute, nonhydrogenated shortening remains
stable at slightly warmer than room temperature and therefore works well in stiffer frostings and icings.
BINDERS
Applesauce works well as a fat replacer and
egg replacer in baked goods that have a
spongy end result, such as muffins. Seek out
unsweetened, or better yet, make your own
with the recipe on page 229. It works especially well in cakes and pancakes.
1 egg: ¼ cup applesauce
breads, and more. Be sure to seek out
slightly browned bananas so that the sugar
content is high. Blend bananas until extremely smooth or smash vigorously with
a fork; whipped bananas add a nice lift to
baked goods, ice creams, and puddings. Also
works great as an eggy batter on pan-fried
sweets.
1 egg: ½ small banana, blended
AVOCADO
BESAN + WATER
As well as a fat replacement, blended avocados also work well in replicating the properties of eggs in baked goods. They work
best in darker baked goods, such as chocolate cakes, where their green color is easy to
mask.
1 egg: ¼ avocado, blended
This blend works especially well for thickening sauces and puddings and for adding
binding properties to baked goods. Be sure
to whisk it together into a very smooth paste
before adding into desserts for cooking.
1 egg: 2 tablespoons besan mixed with ¼ cup
water
BANANA
CHIA MEAL
Blended bananas are perfect for adding
binding power to cakes, cookies, sweet
Ground chia seed is a great egg replacer
as it works well as a binder; used in higher
APPLESAUCE
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amounts, it creates an eggy bendability in
baked goods. You will most likely need to
grind the chia seed yourself using a small
spice or clean coffee grinder. Grind until a
fine powder is formed and mix with three
times as much water. Let set 5 minutes, until a very sturdy paste is formed.
1 egg: ½ tablespoon ground chia seed mixed
with 4 tablespoons water
FLAXSEED MEAL
Ground flaxseed can be used in a similar
fashion as chia, with less water needing to
be added to create an egglike texture. You
can usually purchase flaxseed preground,
but oftentimes it’s far less expensive to grind
the seeds yourself in a spice grinder in small
batches. It also preserves the freshness of
the seed when left intact.
1egg: 1 tablespoon ground flaxseed meal
mixed with 2 tablespoons water
MANGO
Like applesauce and bananas, this fruit
puree works well as a binder in spongytextured baked goods. Be sure to only use
ripe mangos, or there won’t be enough sugar
to make an adequate binder. The best way
to tell if a mango is ripe is that it should
have a lovely tropical fragrance and the
flesh should give a little when pressed with
your thumb.
1 egg: ¼ cup blended mango
POTATO
When a starchy cooking potato—such as
a russet or Yukon gold—is baked and then
peeled and blended in a food processor, if
left to run long enough, you will be delighted
to find a tacky, sticky substance that makes
a wonderful egg replacer in many recipes,
especially those calling for a high amount
of eggs—just make sure the consistency is
like that of a thick glue, or you won’t get a
proper bind in the recipes.
1 egg: ¼ cup blended potato puree
POWDERED EGG REPLACER
Found on your grocer’s shelf, these dry
mixes are usually made of a few starches
and binders and work well as an egg replacer when mixed with water. Powders like
EnerG, Orgran, or Bob’s Red Mill are good
for light-colored doughs or batters where
flax or chia may not be appropriate.
1 egg: see package instructions
PUMPKIN PUREE
This puree works just like applesauce as a
binder. Canned is usually the densest and
what I recommend, but, if you don’t want
to use canned pumpkin, you can make your
own. Simply roast the pumpkin, cut in half
with seeds removed, at 400°F (covered with
foil) for about 45 minutes, or until fragrant
and tender. Let cool, remove skins, and
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puree until smooth in a food processor.
Strain the puree well with cheesecloth to remove any excess moisture before using.
1 egg: ¼ cup pumpkin puree
SILKEN TOFU
Silken tofu is oftentimes sold in aseptic
packages and located with the shelf-stable
food, in either the Asian or natural foods
section of a typical chain market. It can also
be found in the refrigerated section. This
egg replacer works especially well in baked
goods, cheesecakes, and puddings and
mousses.
1 egg: ¼ cup blended silken tofu
XANTHAN GUM
I like to use xanthan gum in many of my
baked goods where it significantly changes
the texture when added. The powdery
binder comes in a small package but lasts a
very long time if stored in a cool dry place
within an airtight container. Use about 1
teaspoon per 3 to 4 cups gluten-free flour
blend—I usually call for a touch more
in doughs that need to be handled and
shouldn’t fall apart.
Substitutions: In many baked goods, the
xanthan can be left out and instead you can
make a gel from ground chia or flaxseeds but
the texture will be different, and usually drier/
crumblier, than if xanthan gum is used. Also
try psyllium husk, carob gum, or guar gum.
MILKS, CREAMS,
AND CHEESES
ALMOND MILK,
UNSWEETENED
Almond milk is my favorite type of nondairy
milk. You can purchase it store-bought (I
recommend unsweetened Almond Breeze)
or you can easily make it yourself and avoid
additives and any extra ingredients. See
page 28 for instructions.
CASHEW CREAM
Follow the recipe on page 33 for a delectable
sweetened whipped cream made from cashews. Use this cream in baked goods, candies, cream sauces, ice cream, and so much
more.
Use 1:1 for crème fraîche, sour cream, or
whipped cream in recipes
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COCONUT MILK,
UNSWEETENED
Coconut milk is available in both a carton—
where it resembles a slightly lighter almond milk and is great for topping cereal
or drinking—or canned, usually labeled
either full fat or “lite.” The milk, once
shaken lightly, should be smooth, thick,
and white and never congealed or overly
clumpy/watery. Seek out the highest-quality
canned coconut milk possible for best flavor
and texture in recipes—generally, but not
in all cases, a higher price is indicative of
higher quality. Avoid cans that sound or feel
overly watery when shaken—you should be
able to detect a heavy cream consistency.
Coconut cream comes from a can of full-fat
coconut milk (see page 11).
are better in flavor and texture than others.
My favorite brands are Vegenaise and Earth
Balance, each for different reasons. Nondairy mayo works well in baked goods such
as cakes or muffins or to add a little zing to
puddings, ice cream, and more.
Use 1:1 like egg-based mayo
NONDAIRY SOUR CREAM
You can use nondairy sour cream just as you
would dairy-based sour cream. Nondairy
sour cream is available at most supermarkets
in the United States from a few different
brands. Look for it in the natural foods sections or near where other perishable dairyfree items are sold.
Use 1:1 like dairy-based sour cream
RICE MILK, UNSWEETENED
NONDAIRY CREAM CHEESE
There are a few varieties of vegan cream
cheeses available, most which are also 100
percent gluten-free. Be sure to check labels
just in case. The cream cheeses are pretty
great in that they truly replicate the texture,
and for the most part the taste, of cream
cheese or Neufchâtel.
Use 1:1 like dairy-based cream cheese
NONDAIRY MAYONNAISE
A few types of nondairy, vegan-friendly
mayonnaise exist on the market, and some
Rice milk is much thinner than almond
or soy milk, closer in texture and taste to
skim milk. It doesn’t yield very full-bodied
sauces or icings but works great as the liquid
in baked goods and perfectly for those who
have soy or nut allergies.
SOY MILK, UNSWEETENED
Soy milk has always been one of the most
popular nondairy milks and is widely available in US grocery stores. You can use unsweetened soymilk just as you would 2
percent dairy milk in most recipes.
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OTHER NOTEWORTHY
INGREDIENTS
AGAR
NONDAIRY CHOCOLATE
This ingredient is derived from red algae and
does a remarkable job in replacing gelatin.
Agar can be sourced in most Asian groceries
or Asian sections of natural foods stores. It is
usually available in flakes, powder, or bars; I
find the powdered types easiest to work with
in recipes.
Many brands of nondairy chocolate are
available, usually with a cocoa content of 55
percent or more, listed as semi-sweet, bittersweet, or simply “dark.” Check ingredient
labels. If needed, seek out brands that do
not contain soy (usually as lecithin) such as
Enjoy Life Brand.
KASHA
VINEGAR
Kasha is simply toasted buckwheat kernels,
or groats. Oftentimes buckwheat groats
are sold both toasted (as kasha) and untoasted. For recipes calling for kasha, seek
out toasted buckwheat, which is a medium
brown color. Untoasted buckwheat is a pale
green color and must be cooked before eating, either by toasting, steaming, boiling, or
another method.
Vinegar is best reserved for cakes, waffles,
and lighter cookies. It doesn’t offer any
binding power but does give cakes a proper
lift when used in conjunction with baking
powder. Apple cider vinegar is my favorite
for most desserts; you can make your own
(page 30) or seek out raw varieties, such as
Bragg, from natural foods stores.
1 egg: 1 tablespoon vinegar—up to 4 eggs’
worth in recipes with baking powder
TOOLS OF THE TRADE
If there’s one thing I have learned throughout my years of creating, both in cooking
and making art, it’s that if you don’t have
the right tools, you’ll never be able to complete your task with good results. Craftsmanship and skill have a lot to do with how well
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a work of art, or a recipe, turns out. Creativity is of course paramount, but a huge portion of the outcome falls on whether or not
you have access to and are using the correct
tools to do the job.
On the following pages I’ve listed the
equipment that I recommend keeping in
your own kitchen. There are a lot of items
listed; however, many of them are commonplace and are probably lurking in your
cabinet right now. And, many of them are
inexpensive, so the next time you find yourself with an extra $5 burning a hole in your
pocket, pick up a small kitchen tool that
you do not already own. It will save you so
much frustration on subpar desserts for years
to come, and over time you’ll have a wonderful collection of tools for any and every
need. Of course, there are many tools that
I have not mentioned that are excellent to
have around as well, so I highly recommend
browsing through your favorite kitchen supply store for inspiration. If anything, you can
always leave with a few inexpensive and
adorable paper muffin liners that you didn’t
have before you stopped in. And of course,
don’t feel pressured to purchase every single
item on the list—it’s taken me over fifteen
years to collect much of my kitchen arsenal and I always purchase based on need/
priority. I’d say at the very least you need to
have two sturdy cookie trays, a few wooden
spoons, a whisk, a blender or small food
processor, and at least three sizes of mixing
bowls.
The equipment suggested in the book is
made with the ideal outcome in mind; however, I realize that each person’s kitchen is
stocked differently. In that case, in the directions I will specify a particular appliance
and then offer an alternative option. I’ve
chosen the first option based on experience
and oftentimes have had better experiences
with certain outcomes (retrieving or scooping out thicker batter from a food processor
is oftentimes easier than from a high-speed
blender, for example), so keep this in mind
as you are creating the recipes.
A quick note about cross-contamination:
If you share a kitchen with someone who
eats and cooks with gluten-containing ingredients, such as bread, etc., be sure to keep
the utensils very clean to prevent a crosscontamination disaster! Most of these tools
can be cleaned quickly and easily with a little soap and hot water, which will help eliminate the possibility of cross-contamination.
If you are using equipment that is difficult
to clean all particles from, such as a toaster,
sieve, cutting board, or rolling pin, I also
recommend keeping a dedicated gluten-free
version.
APRON
No matter how frivolous (or frilly!) you
may view an apron, if you’re serious about
baking or are planning to make more than
one recipe in a day, it’s best to play it safe
and slip on an apron before getting to
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work. It helps tremendously while washing
dishes by keeping your clothes from getting
drenched, and hence, flour sticking to your
drenched shirt resulting in you being covered in batter. Just slip one on and prevent
a mess. I prefer at least one pocket and for
the material to have a bib above the waist,
but you should find the one that is most
functional and fashionable for your needs.
If you’re into vintage threads, check out
secondhand stores and consignment shops
for some outstanding deals on cute retroera baking gear.
BAKING BANDS
Made from aluminized fabric or even silicone, these bands, also called “cake bands”
and “magic bands” are the tool you need if
you crave cakes that are totally level. For
fabric wraps, be sure to soak them in water
and squeeze out all the excess before wrapping your pans. Silicone wraps often need
just a minute or so under water, but follow
the directions on your band’s product label
to be sure. Wrap the bands as evenly as you
can to maximize their insulation properties,
which prevents uneven baking; I often cut
mine to size to fit my various sizes of pans.
For fabric bands, I recommend Wilton
brand. You can make your own by folding a
damp sheet of cheesecloth into 2-inch-wide
strips wrapped with aluminum foil. Secure
with baking twine.
BENCH SCRAPER
A multitasker in the kitchen, use to transfer chopped fruits and nuts effortlessly, chop
and shape dough, and release dough from
the rolling surface.
CAKE DECORATING
TURNTABLE
About the size of a serving platter, oftentimes with decorative edging to act as a base
for a cake, this plate is used to apply frosting quickly and easily while using a frosting
spatula. The plate spins like a Lazy Susan,
making the application of frosting easy without the need to walk around the cake.
CAKE PANS
Recommended sizes for getting started: 9 x
13 inch; 8 x 8 inch; 4 x 8 inch; standardsize muffin pan; two 9-inch circular pans.
Muffin or cupcake pans are also good to
have around and generally come in mini
(1.5 inches diameter), standard size (2.5
inches diameter), and jumbo (3 to 4 inches
diameter). I recommend metal pans for best
results.
CANDY THERMOMETER
Every serious candy lover needs to have a
candy thermometer. Unless you are really
good at temperature estimating or have
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been making various candies for a long
time, it is an essential piece of inexpensive equipment. Although the Cold Water
Method (explained on page 232) is helpful,
a good-quality candy thermometer removes
all guesswork and ensures perfect candy
every time, provided you follow the rest of
the recipe. Calibrate your thermometer by
placing it into a pot of boiling water. Adjust
the temperature accordingly if your reading
is off from 212°F.
CHOCOLATE THERMOMETER
A chocolate thermometer is designed specifically to test the temperature of chocolate when tempering as it measures in much
smaller increments than most cooking or
candy thermometers. To get a nice sheen
and snap when dipping or coating with
chocolate, having the correct temperature
at the correct time is essential (the entire
process of tempering is explained on page
234).
CHEF’S KNIFE
COOKIE CUTTERS
A good-quality chef’s knife is an essential
tool for baking as well as cooking. I recommend seeking out a quality knife that will
last for years through numerous sharpenings.
Having a quality chef’s knife will turn the
tedious task of chopping an array of fruits or
chiffonading delicate herbs into an effortless
and fun exercise in knife skills.
Every baker needs a variety of cookie cutters, and a giant collection is even better.
They are great for collecting as they are
usually very inexpensive and come in a
variety of shapes and sizes. Seek out firm,
high-quality stainless steel or copper cutters
with rounded tops for easy cut-ability.
CHOCOLATE MOLDS
COOKIE SHEETS
These molds are available in various materials, usually silicone or clear plastic. I find silicone is easiest to work with and available in
many shapes and sizes. Once you temper the
chocolate, pour it into the mold and then
tap very gently on the countertop to release
any trapped air bubbles in the chocolate. Let
rest at room temperature until chocolate
has fully resolidified and releases easily from
the mold.
I advise having a few of these around in various sizes, depending on the structure of your
oven. If you have a small oven, it may make
sense to purchase two small cookie sheets
so that you can fit them both in the oven
at once, enabling more cookies to be baked
at once; however, if you have a large oven,
you’d be better off getting more bang for
your buck and opting for two medium pans
or one large cookie sheet for baking bigger
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batches. There are many types available for
purchase, some with nifty air pockets inside.
I prefer the standard flat metal pans with
one side gently lipped.
COOKIE PANS/MOLDS
Madeleines (page 133) and Ladyfingers
(page 131) benefit from cookie molds as the
dough is wet enough to be shaped by the
molds while baking. And cookies such as
Springerles (page 122) utilize the embossingtype molds to create beautiful patterns on
the surface of the cookie. Kitchen stores are
your best bet for seeking out these specialty
items.
COOKIE PRESS
These relatively small gadgets are a musthave if you want to create festive classic
cookies such as Holiday Spritz (page 134)
with as little effort as you would a drop
cookie. The small contraption is simply a
cylinder, usually made of plastic or aluminum, with a “stencil” on one end that you
create shaped cookies with by pressing down
with a lever on the other end. It is essentially a very controlled piping mechanism for
flawless shaped cookies.
since so many wonderful foods can be created with one. However, if you aren’t looking to make breakfast, lunch, and dinner
with a dehydrator and won’t be running it
constantly, or making up big bulk batches
of food very often, then I recommend purchasing an inexpensive dehydrator. There
are many available with just a few stacks
of trays that are about the same size as an
ice cream maker, which you can pick up at
many household goods stores for about $50.
I use my dehydrator often to create easy and
stunning garnishes for cakes, pies, cookies,
and more. You can also makeshift your own
dehydrator by setting your oven on its lowest
temperature and placing your foods onto an
ungreased cookie sheet. Bake with the oven
door slightly ajar for a few hours, or until the
food has been thoroughly dried.
DOUBLE BOILER
You can purchase a double boiler from a
kitchen supply store or easily make one
yourself by placing a heat-safe glass or metal
bowl on top of a 2 or 3 quart saucepan that
is filled about 2 inches with water. Heat
over medium-low heat to melt chocolates
and other temperamental goodies without
scorching.
DEHYDRATOR
ELECTRIC MIXER
A dehydrator can be a pricey investment
and is revered in the raw food community,
Although not essential for gluten-free vegan
baking, since no gluten needs to be worked,
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kneaded, or pummeled repeatedly at high
speed, I still love my electric mixer for creating smooth and airy frostings, whipped
creams, and more. It’s also handy to have
around for mixing simpler mixes such as batter, or cookie dough that takes a lot of elbow
grease to come together as in the Cinnamon
Amaretti recipe (page 278).
FLAT METAL SPATULA
A high-quality flat and sturdy spatula is so
helpful when making rolled pastries, cookies, or pies. It makes transferring easier and
removing from hot pans effortless with no
breakage.
FONDANT ROLLING PINS
These rolling pins are usually smooth, even,
plastic cylinders with detachable rubber
rings to allow the user to control the thickness of the fondant. Found next to other
fondant decorating supplies, these can also
be used to roll out other types of softer
dough and malleable fillings.
FONDANT SPATULA
Use when applying fondant to cakes to
smooth out bubbles by gently massaging out
the bubble with a little bit of pressure. These
tools are usually about the size of your palm
and made of flat plastic, with a very shallow
handle.
FOOD PROCESSOR
This appliance is a very wise investment if
you find yourself in the kitchen often, as
they make quick, clean, and easy work of
previously arduous tasks. From slicing fruits,
to pureeing nut butters, I find myself using a
food processor practically every single day.
Seek one out that is at least 7 cups capacity (preferably with an insert for a smaller
bowl); the smaller ones are good for some
things, but they tend to be too tiny to cater
to most recipe quantities.
FROSTING SPATULA
To apply perfectly even frosting to a cake
like they do in bakeries, you must have a
frosting spatula. These long offset spatulas
(about 1 x 8 inches), combined with a cake
decorating turntable, make decorating a
breeze as they allow the icing to just glide
on. Offset spatulas are similar to a regular
spatula except that they are not straight but
bent slightly at (or offset from) the handle.
Purchase a long slender one for applying
frosting and ganache to layer cakes and a
larger one for loosening pastry doughs from
rolling surfaces without breaking the delicate, gluten-free dough.
HIGH-SPEED BLENDER
It’s not essential to have, but what a difference a high-speed blender can make! I love
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my Vitamix and recommend it above and
beyond all other blenders I have tried. Each
recipe calling for a blender was prepared using a Vitamix. It’s a great investment you
won’t regret.
top pick for an inexpensive but trustworthy
scale. If you get familiar with your scale
and get one with a “tare” function, you will
be able to dirty less dishes and nix the measuring cups by piling everything into one
bowl.
ICE CREAM MAKER
Although these come in the old-fashioned
rock ice variations, I find the newer electric
models with the freezable bowls to be superior to the rock ice machines. Not only are
they quieter, they are less messy, easy to
maintain, and always ready to rock out great
ice cream if you have the bowl properly frozen ahead of time. Use to make gelato, sorbet, frozen yogurt, ice cream, semifreddo,
and sherbet, all quickly and very easily.
MANDOLINE
This handy tool will create beautifully even
and paper-thin slices that would be quite
difficult to achieve with a knife. Slice up
perfect pears, apples, peaches, and so much
more with a mandoline. Watch your fingers,
though! The blades are sharp and can give
you a nasty wound before you even realize
what you’ve done. Finger-protecting gloves
and/or hand guards are available for use
with a mandoline.
JELLY ROLL PANS
This is a sturdy pan with a lip, usually about
¾ inch high, used to create jelly rolls or
sponge cakes, although they work perfectly
for baking cookies or whoopee pies as well.
Look for a sturdy metal pan, with a rolled
edge, to avoid warping.
KITCHEN SCALE
A scale is extremely useful when baking
with gluten-free flours, as each flour has a
different weight, and sometimes even the
slightest difference in grams can make or
break a baked good. The Escali scale is my
MEASURING CUPS
AND SPOONS
This is an essential collection of cups that
will aid you in following recipes with accuracy. Seek out high-quality measuring cups
and spoons if you bake often, otherwise you
will plow through the cheap ones. I like
all-stainless-steel nested measuring spoons
with an elongated measuring area that fits
nicely into small ingredients packaging such
as baking powder and jarred spices. When
measuring with cups rather than weights, I
find a simple “scoop and sweep” method to
be the most dependable.
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MICROPLANE
A flat (or sometimes flat on the bottom with
a curved top), elongated metal utensil with
small perforations used for zesting and grating. I depend on these for quickly grating
ginger, nutmeg, and other spices as well as
using them when a fine citrus zest is needed.
MIXING BOWLS
I suggest having a variety of mixing bowls on
hand, ranging from 2 inches in diameter to
15 inches. When baking gluten-free, you’ll
almost always need an extra one on hand
for flour mixing, and small ones come in
handy for things like premixing flax or chia
“eggs.” Seek out stainless steel over plastic,
as they clean up easier and retain less odor/
discoloration.
OVEN MITT
You will need one of these. In fact, purchase
two of them that extend at least threequarters of the way up your forearm. The
higher quality the better.
PARCHMENT PAPER
Available in natural or bleached, parchment paper can be used for rolling out stiff
pie doughs or lining baking pans for nonstick purposes. I always have a big roll of
this around for pastry and cookie making.
For gluten-free baking, this is an essential to
have on hand, so stock up!
PARING KNIFE
This tiny knife will help breeze you through
all kinds of small tasks, from coring apples to
scoring designs into piecrusts with authority.
Look for one that fits well in your hand, giving you better control and comfort.
PASTRY BAGS AND TIPS
An essential for decorating and filling cakes,
cookies, doughnuts, quick breads, and more.
Seek out a good-quality kit or purchase tips
separately. Fabric bags with plastic linings
are best and are very durable, lasting about
two years with regular use. For inexpensive
bags, I like Wilton bags and tips and recommend at the very least two large tips, one
star and one flat, and a small circular for
decorative piping.
The bags are assembled by inserting the
tubular part of the coupler into the bag, exposing about ½ inch of plastic from the small
opening in the bag. Slip on the metal tip,
and then twist the remaining piece of the
coupler to lock into place. Fill the piping bag
with a viscous frosting, ganache, or icing and
twist the bag until the contents form a tight
pouch. This will help you in controlling the
piping when repeating various maneuvers,
while at the same time keeping the icing/
frosting moving freely without any blips.
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PASTRY BLENDER
This small hand-size gadget looks similar
to a half-moon-shaped whisk, or an egg
slicer, but is in fact used to “cut” dry ingredients (such as flours or sugar) into fat
for pastry making. To use, simply combine the required amount of cold fat (coconut oil, margarine, etc.) along with the
required flours and chop repeatedly with
the tool until the mixture resembles coarse
crumbles.
parchment may not be strong enough to
withstand the water content.
RAMEKINS
Small dishes that can go from oven to table with ease, ramekins are often the most
important aspect of many recipes, such as
baked custards, individual cobblers, and
small desserts requiring a water bath. They
can also double nicely as small mixing bowls
for preparing ingredients like flaxseed or
chia “eggs.”
PASTRY BRUSH
For candy, cookies, and breads, a pastry
brush is an essential tool. Reserve a “wet”
brush to wash down sugar granules from the
saucepan when making candies, to brush on
eggless washes for baked goods, to lightly
grease bakeware, and to paint layers of chocolate for candy making.
PLASTIC WRAP
Often referred to as “Saran wrap” because
of the common brand name, plastic wrap
will make gluten-free dough and pastry
rolling effortless and keep desserts fresher
longer. Since gluten-free dough tends to be
either stickier or stiffer (not very stretchy),
plastic wrap enables you to roll out dough
without it sticking to a surface or the rolling
pin and roll up doughs that would be much
too sticky to do by hand, and in cases where
ROLLING PIN
I tend to have several rolling pins around,
my favorite being a solid wood tapered version that I’ve baked with for years. Different
rolling pins have different uses, so be sure to
choose the one that is best suited for your
project. A good all-purpose pin is one that
is heavy, wooden, and about 16 inches long.
Others have rotating handles that allow
easier movement and usability when rolling
stiffer, heavy doughs.
SAUCEPAN (2- OR 3-QUART)
This essential piece of equipment is great to
have on hand for making sauces, candies,
and other goodies. Be sure to have a good
quality pot: copper bottomed or all copper
is best, but, if it’s not in your price-range, a
good stainless steel piece will do the trick.
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Make sure the pot’s sides are vertical rather
than tapered. Also works great as a base for
a double boiler, as heat-safe bowls oftentimes fit snugly into the nook of the pot.
SERRATED KNIFE
A long serrated knife is your best friend
when it comes to perfecting layer cakes. Go
for knives that have a close-set tooth to prevent tearing of cakes when cutting. With a
long, sharp, serrated knife you can easily turn
a single layer cake into three or more layers!
SIEVE
Great for sifting ingredients together as
well as dusting cakes and cookies lightly
with confectioner’s sugar or cocoa powder.
I enjoy having a few different sizes for various tasks. These also work as strainers in
a pinch, and small sieves fit perfectly over
mugs for straining beverages, such as herbal
infusions.
SILICONE MAT
Silicone mats are a staple in my kitchen as
they are convenient, easy to clean, and most
important, reusable. They don’t replace
parchment for a few applications, such as
rolling out dough or lining odd-shaped pans,
but they provide the perfect nonstick surface on cookie sheets or jelly roll pans when
needed.
SILICONE SPATULA
These spatulas are essential in baking for
scraping cake batter from bowls and evenly
spreading icing or glaze onto baked goods. I
enjoy having several different sizes of these
on hand so I’m well prepared for various different uses.
SPRINGFORM PAN
This pan is a lot like a standard cake pan in
size and shape, yet it has a detachable base,
so that you can easily release pies and cakes
that require layering and baking or chilling
such as cheesecakes, tiramisu, layered pies,
and more. Eight inches is standard size, but I
also recommend purchasing a 6-inch pan for
when you want to create very tall desserts,
such as with some cheesecakes.
STOCKPOT
As the name suggests, this pot is great for
stocks, and it also comes in handy when
making desserts. Use for boiling bready
dough (such as bagels), blanching peaches,
cooking sauces in large batches, and so much
more.
TART AND
TARTLETS MOLDS
Often made of aluminum or silicone, these
shallow, scaffolded molds are essential for
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making tarts and tartlets. Press the dough
or crumb crusts into the pans and roll over
the top with a rolling pin to evenly cut the
dough. Blind bake and use for cold fillings
or use with baked filled desserts, such as
the White Chocolate Peanut Butter Pretzel
Tartlets (page 173).
TUBE PAN
Perfect for making Bundt cakes and to form
gelled desserts, these pans are shaped like a
donut when viewed from above, and they
usually have ornate decorations embossed to
impart an elegant touch to the final cake or
molded dessert.
WHISK
Whisks are handy to have around for easy
mixing of gluten-free flour blends, and for
getting lumps out of gravies and batter; they
are the only tool that will get the job done
right. I recommend having at least a small
(under 6 inches) and a standard-size balloon
whisk for convenient and even mixing.
WOODEN SPOONS
Wooden spoons are essential for candy making, as they are insulated, which means they
won’t cause a sudden temperature change
to the hot liquid like a metal spoon may do,
and they are simple to clean. Be sure not to
let wooden spoons soak too long in water,
and keep them out of the dishwasher to prevent damage.
ZESTER
This is the perfect tool for removing the flavorful zest of a citrus fruit while leaving the
pith behind. Zesters create beautiful strands
for flavoring and garnishing recipes. Often
confused with a microplane, which also does
a fine job of removing zest, this is a small
utensil with a curved metal end that has
several holes along the top with sharp edges.
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Tips and Tricks for Scrumptious Sweets
Make sure your oven is calibrated. You
can do this by purchasing an oven thermometer and setting your oven to 350°F. If the
oven temperature is off from the thermometer when the oven preheats, you will either
need to adjust your temperature throughout
when baking, or get your oven serviced so it
reads temperature properly.
Follow the recipe directions very carefully. Before you begin, read the instructions
for the recipe all the way through so you
understand the preparation from the beginning. Gather the ingredients at this time and
lay out any equipment you will need. There is
a reason why I put the steps in the specific order, the ingredients in certain amounts, and
the measurements for distribution as they are
listed: because they work. Each recipe has
been thoroughly tested to ensure accuracy.
Of course, certain things like altitude, humidity, and quality of ingredients can affect
the end-product as well, so bear this in mind
when making a recipe.
Use good ingredients. For best results,
the quality of your ingredients counts.
Splurge on the highest quality ingredients
you can afford for high-quality results.
Reduce the fat. Use applesauce, banana,
canned pumpkin, pureed peaches, and other
cooked, pureed stone fruits in place of half
the amount of called-for margarine or oil.
This works well with quick breads, cookies, and cakes. I wouldn’t recommend this
method with piecrusts, though.
Before you start cooking, clean your
work area. It’s important to treat your work
space as a place you want to create in. Clean,
get organized, and have all your ingredients
arranged before you begin.
Clean up as you go. It makes your kitchen
so much more manageable if you clean as
you work. I often find myself standing around
waiting for a sauté to finish, a piecrust to
blind bake, or a sauce to thicken—take advantage of these spare moments to put ingredients away, wipe the countertops, and fill up
a mixing bowl with dirty measuring spoons,
spatulas, and some hot bubbly water to soak.
Don’t place freshly made cookie dough
onto hot or very warm cookie trays. Be sure
to have at least two trays so that in your rotation of baking, one can be room temperature
at all times, otherwise the dough will cook
inconsistently.
Don’t open the oven door! Gluten-free
vegan baking is extremely sensitive and touchy
to even slight temperature changes, not to
mention, the need to be undisturbed in the
beginning stages of baking so that batters
and doughs can set properly while baking.
Mix your dry ingredients well before incorporating them into the rest of the ingredients. This goes for the flours, xanthan gum,
cream of tartar, baking powder, and baking
soda.
Seal your bags of flours tightly to store
and check for freshness when using. Glutenfree flours have a short shelf life if not stored
properly. I recommend keeping flour in an
airtight container, and, if possible, storing in
the refrigerator for maximum freshness.
Keep everyone out of the kitchen while
a cake is baking. Because there is no gluten
protein in the batter to hold the structure, a
strong vibration can cause a cake that is not
quite set to flop completely.
Use your freezer’s middle setting. For
frozen treats, the middle setting will give you
the most consistent and easy-to-eat frozen
desserts.
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HOMEMADE BASICS
ALMOND MILK
S C B
There are lots of nondairy milks to choose from, but almond milk is my favorite. While there
are many packaged options available, it’s really easy to make yourself—and the bonus is there
are no additives or any extra ingredients, plus the flavor is much richer than store-bought.
2 cups raw almonds
6 cups water
• Blend almonds and water in high-speed blender for about
7 minutes, or until well mixed into a thick liquid. Strain
through a cheesecloth. Will keep in the fridge for 3 to 5 days.
YIELD: 6 CUPS
You can discard the almond pulp or use it for a flour replacement or
a protein fix in your morning smoothies. For flour replacement: Preheat oven to 375°F. Spread an even, thin layer of almond pulp onto
an ungreased cookie sheet and bake for 10 to 12 minutes, or until
lightly toasted. To dry using a dehydrator, spread the pulp onto a
dehydrator sheet in a thin even layer and dehydrate at 130°F, for 5
hours, or until completely dry.
SIMPLE SYRUP
S N C B
It may just be sugar and water, but keeping a jar of simple syrup around will make for effortless cocktails, mocktails, coffee drinks, and more! This lasts indefinitely if stored in the
fridge. If it begins to crystallize, simply warm again over the stove until once again dissolved.
1 cup sugar
½ cup water
YIELD: 1¼ CUPS
• Over medium heat in a small saucepan, warm the ingredients
just until the sugar has dissolved completely and the mixture
turns from cloudy to mostly clear. Remove from heat before
it reaches a boil. Let cool completely. Use as needed in recipes requiring simple syrup. Store in an airtight container in
the refrigerator for up to 4 weeks.
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DATE SYRUP
S N C B
This makes a fantastic refined sugar–free sweetener that can be used in place of sugar or
agave in many recipes. I love having a jar of this around to add to smoothies or plain nondairy yogurt in the mornings.
20 Medjool dates
Water to soak
1¹⁄ ³ cups additional water
YIELD: 1½ CUPS
• Place the dates into a medium bowl. Cover with water and
top with a salad plate. Let soak for 8 hours, drain, and replace the water, and then allow the dates to soak an additional 4 to 6 hours.
• Drain the dates completely and then remove the seeds and
tops of the dates. Place into a blender along with 1¹⁄ ³ cups
water and blend until extremely smooth, scraping down the
sides often.
• Store in an airtight container in the refrigerator for up to 1
month.
THE BESTEST NUT BUTTER
S C B
Peanuts are the star of the show below, but this method works well with other roasted nuts,
which comes in handy with a peanut allergy. Try toasted or raw almonds, cashews, or sunflower seeds instead. Even though nut butters are widely available in pretty much every grocery store in the United States, I think homemade is much tastier, and it’s so much cheaper.
And, it’s easy! So easy, in fact, that you may wonder why you hadn’t tried it sooner.
3 cups dry roasted peanuts,
unsalted (or nuts or seeds
of your choice)
1 teaspoon salt, or to taste
1 teaspoon vanilla extract
• Place the peanuts into a food processor and blend until very
smooth, about 7 minutes, scraping down the sides of the
bowl as needed. Add the salt and vanilla extract and mix
well. Store in an airtight container for up to 3 months.
YIELD: 3 CUPS
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APPLE CIDER VINEGAR
S N C B
Apple cider vinegar is one of those things that is just so much better homemade and can be
made much cheaper at home than store-bought. All it takes is some apples and a lot of patience (like 2 months), but the end result is well worth the wait. And, don’t be afraid of the
gelatinous “mother” or the “yeasties” that float in the jar . . . that’s what makes the vinegar
good! You’ll need a 2-gallon glass jar or vessel with a wide mouth, as well as a piece of cheesecloth, about 16 x 16 inches, and a rubber band.
10 apples, chopped roughly
into large chunks: seeds,
stems, and all
¼ cup sugar
Water
YIELD: 2 GALLONS
• Place the apples into the large jar, pushing down gently with
a ladle to pack the apples in. You can also use a clean saucer
or small dish to weight down the apples inside the vessel.
Next add in the sugar and then cover the apples with water so that they are completely submerged. Cover with the
cheesecloth and then secure with a rubber band. This keeps
the critters out but still allows air to help the process along.
Place the jar carefully into a cool dark place for 1 week.
• Strain the apples from the vinegar and replace the cheesecloth. At this point you may transfer it to a different container, or several. Just be sure the containers are totally
clean. Cap again with cheesecloth and rubber band and
place back into a cool dark place for 6 to 8 more weeks. And
that’s it! You have the best darned vinegar money doesn’t
have to buy. You can bottle it and store as you would any
bottle of vinegar. Store in an airtight container for 6 months
to 1 year and beyond.
To sterilize containers, a good scrubbing with very hot soapy water, a hot rinse, and preferably a run through the dishwasher—
complete with dry cycle—works perfectly.
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VANILLA EXTRACT
S N C B
Although vanilla extract is fairly easy to come by, the stuff made at home is superior in flavor
and will last virtually forever. I like to make up a big batch at once and bottle to give away
to friends. Dark vanilla extract bottles work well for storing. Simply scrub off the labels and
replace them with new!
5 cups bourbon
(vodka works well, too)
12 vanilla beans, split
YIELD: 5 CUPS
• Pour 5 cups of bourbon into a clean jar or bottle. Place the
vanilla beans into the bottle of bourbon and reseal tightly.
Place in cool dark place, such as a pantry, and store for 3
months. After three months, you can either use it straight
from the bottle or bottle individually, leaving at least 1 vanilla bean in each bottle. As the bottle becomes empty, replace with more bourbon. After one year, replace the vanilla
beans with new. Store in airtight container.
SWEET FACT
Vanilla beans are the second most expensive spice after saffron
because growing and harvesting the beans is incredibly labor
intensive.
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SWEET CASHEW CREAM
S C B
This recipe makes a fantastic substitute for dairy-based cream cheeses, whipped cream, and
more. Store in an airtight container in the refrigerator for up to 2 weeks. Cashew cream can
also be frozen and thawed for later use, with little effect on flavor or color. Just thaw in the
fridge overnight before using.
4 cups raw cashews
1 cup water
1 teaspoon vanilla extract
3 tablespoons maple syrup
or agave
¹⁄8 teaspoon salt
YIELD: 5 CUPS
• Before making, place the cashews into a large bowl and
cover with 1 inch of water. Let soak 2 to 4 hours and then
rinse well. Place cashews into a food processor along with
the water, vanilla extract, maple syrup, and salt. Blend until
smooth, scraping down sides as needed.
• Continue to blend, about 7 minutes, until very smooth and
creamy. Use as a topping for a variety of treats as you would
whipped cream, or as directed in recipes. Store in an airtight
container in the refrigerator up to 1 week.
MASCARPONE
S C B
True mascarpone is a light, dairy-based cream cheese that has an ever-so-slightly sweet taste.
In this version, I’ve used cashews in place of dairy. Feel free to use your own homemade margarine or coconut oil in this mascarpone. This spread can be stirred into your favorite puddings for an extra dose of creamy, or sandwich in between cake layers for a remarkable filling,
as I have in the Tiramisu (page 217).
1 cup raw cashews
2 tablespoons nondairy
margarine or coconut oil
(add ¼ teaspoon salt if
coconut oil is used)
1 tablespoon nondairy milk
1 tablespoon confectioner’s
sugar
• Place the cashews in a bowl and cover with 3 cups of water; soak for 6 hours. Drain the cashews and rinse well. Place
the soaked cashews into a food processor and blend until
pasty, about 2 minutes, scraping down the sides often. Add
the margarine, nondairy milk, and confectioner’s sugar and
blend an additional 5 minutes, again, scraping the sides often, until a fluffy mixture is made. Store in an airtight container in the refrigerator for up to 5 days.
YIELD: 1 CUP
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SWEETENED WHIPPED
COCONUT CREAM
S N C B
This whipped cream could not be easier. Stash a few cans of coconut milk in your fridge so
you are ready to rock when the need arises for whipped cream. Also, use the best-quality coconut milk you can, and be sure it’s full fat—with this recipe, quality counts.
1 (13.5-ounce) can
full-fat (organic is best)
coconut milk
1 tablespoon confectioner’s
sugar, or 1 teaspoon
powdered stevia
YIELD: 1 CUP
• Before you attempt to whip your coconut cream, place the
can of coconut milk in your refrigerator and chill overnight.
Flip the can upside down and open. Drain all liquid from
the can (use it in smoothies or recipes that call for nondairy
milk) until you are left with just the thick white cream from
the can. Place the cream and confectioner’s sugar into a
sturdy mixing bowl, and using a whisk attachment, whip until fluffy. Use immediately.
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Chapter 2
KILLER CAKES
AND TOPPINGS
Cakes are probably the most iconic celebration foods, being the ultimate
centerpiece at birthdays and weddings, but I enjoy baking them “just because”
every now and again, too. On the following pages, I tackle all you need to make
the perfect cake, whether it be for a small wedding or a simple Sunday brunch.
CAKE BASICS
PREPPING AND ICING A LAYER CAKE
Making Layers Even
Ever bake a cake and once decorated, find it’s a bit “rounder” than you anticipated? I’m here to let you know that it’s not you—it’s the nature of the cake! Unless cakes have been leveled, if you try and stack them, you’ll end up with a fairly
uneven mound of cake that slopes on the sides, which, although tasty, isn’t the
most aesthetically appealing. Baking bands come in handy, and I absolutely recommend them if you’re trying to tackle large projects, such as multilayered cakes.
To make perfectly even layers, be sure to divide your batter evenly among pans.
Use baking bands (soaked in water and then squeezed) to increase the odds of
even baking. Once the cakes have baked, let them cool in the pans for about 30
minutes. After they are slightly cooled, gently slide a knife around the edges of the
cake pan to release, and once the cakes have completely cooled, invert each one
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once onto a plate and then reposition it so
that the top of the cake is facing up. Basically, you’re flipping both cakes out of the
pans and just making sure the bottom is on
the bottom and top is on the top.
Use a long serrated knife to slice off
just the tops of the cake so that both cake
rounds appear very level. Use excess cake for
crumbs . . . or just eat it! Now your cake is
ready to be decorated!
CRUMB COAT
The scenario: You bake a fabulous cake and
a perfectly complimentary frosting, and you
are so excited to show it off to your family
and/or friends. But, once frosted, you are
devastated to find that you have speckled your entire cake with pebbles of cake
crumbs rather than a silky smooth layer of
frosting. This is a common problem, friend,
and it can be remedied. Crumb coat to the
rescue!
For an Easy Crumb Coat
Use a small portion of your frosting to create a thin layer of frosting—cover each layer
without worrying about keeping crumbs
out of the icing; that’s what this step is for!
Crumb it up.
Now, place one of the layers onto a
steady cake dish or icing plate.
Be sure to top each layer liberally with
frosting and press gently to set the filling in
between cakes. Repeat with as many layers
as you have. Freeze the cake briefly, about
15 minutes, or until frosting has totally
hardened.
Now you’re ready for the final coat of
frosting! Frost the entire cake again with a
thick layer of frosting and garnish with any
fancy piping that you can dream up.
Devil’s Food Cake, page 38
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LAYER AND SHEET CAKES
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DEVIL’S FOOD CAKE
S N C B
A classic recipe for birthday parties and other celebrations, this version is as close to authentic, in taste and texture anyhow, as you can get. The surprise ingredient is tahini, the sesame
seed paste commonly used in savory dishes like hummus.
1¼ cups sorghum flour
¾ cup extra-dark cocoa
powder
½ cup potato starch
¼ cup buckwheat flour
¼ cup sweet white rice flour
2 teaspoons xanthan gum
2 teaspoons baking soda
1 teaspoon baking powder
¼ teaspoon salt
½ cup olive oil
1½ cups sugar
2 tablespoons tahini
1 cup extra-strong coffee,
cold
1 cup coconut milk
2 tablespoons apple cider
vinegar
YIELD: ONE 9 X 13-INCH
CAKE OR 12 CUPCAKES
• Preheat oven to 350°F and grease and lightly flour a 9 x 13inch cake pan or line 12 cupcake tins with paper liners.
• In medium bowl, combine sorghum flour, cocoa powder,
potato starch, buckwheat flour, sweet white rice flour, xanthan gum, baking soda, baking powder, and salt. Whisk well
to make sure everything is completely combined.
• In large mixing bowl, combine the olive oil, sugar, and tahini.
Add one-third of the flour mix and stir until well combined.
Mix in the coffee and coconut milk and the remaining flour
mixture a little at a time until all has been incorporated. Stir
in the vinegar until the batter is smooth and fluffy.
• Spread the cake batter into a prepared cake pan, or drop
about ½ cup of batter into each cupcake liner. Bake for 27
to 30 minutes for sheet cake or cupcakes, or until knife inserted into the middle of the cake comes out clean. Let cool
completely before frosting. Store covered for up to 3 days.
SWEET FACT
Devil’s food cake used to describe a type of cake that was red
rather than the deep dark chocolate version we are used to. It is
speculated to have been interchangeable with what is known as
“Red Velvet Cake” today. It wasn’t until the 1970s that we started
seeing the chocolate version take over.
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GERMAN CHOCOLATE CAKE
S N C B
The name “German Chocolate Cake” is actually a corruption of “German’s Chocolate
Cake” . . . meaning the “German’s” chocolate bar that was named after their creator, Baker’s
Chocolate Company employee Sam German. Somewhere along the way, this dessert became
known as German Chocolate Cake, even though it is quite American. Whatever you call it,
it’s tender and lighter in color than traditional chocolate cake; this recipe utilizes chocolate
pieces rather than cocoa powder to give it that chocolaty flavor. You can also bake these as
cupcakes, just reduce the baking time to 25 minutes, or until a knife inserted into the center
comes out clean. Let cool and top with recommended icing.
¾ cup nondairy chocolate
pieces or chips
¾ cup water, plus 4
tablespoons water
2 tablespoons flaxseed meal
1¼ cups brown rice flour
½ cup teff flour
2 teaspoons xanthan gum
1 cup potato starch
¼ cup tapioca flour
1 teaspoon baking powder
1 teaspoon baking soda
¾ teaspoon salt
1 cup nondairy margarine
1¾ cups sugar
1 teaspoon vanilla extract
½ cup nondairy milk
2 tablespoons apple cider
vinegar
YIELD: 1 CAKE
• Preheat oven to 350°F. Lightly grease and dust with cocoa
powder two 9-inch round cake pans.
• In a small saucepan over medium-low heat, heat the chocolate and ¾ cup water until the chocolate is melted, stirring
often. Remove from heat and set aside.
• In a small bowl, combine the flaxseed meal and 4 tablespoons water and let rest for 5 minutes, until gelled.
• In a large bowl, sift together the brown rice flour, teff flour,
xanthan gum, potato starch, tapioca flour, baking powder,
baking soda, and salt.
• Add the margarine, sugar, vanilla extract, and nondairy milk
to the chocolate mixture and stir well to combine. Mix into
the flour mixture along with the prepared flaxseed meal. Stir
well, at least fifty strokes or 1 minute, and then stir in the
vinegar.
• Divide the cake batter evenly between the two cake pans and
bake for 25 to 30 minutes, or until knife inserted into the
center comes out clean.
• Let cool completely, invert from pan, and then top each
layer with German Chocolate Icing (page 76). Store covered
for up to 3 days.
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MARBLED CAKE
S N C
This gorgeous cake needs no frosting in my opinion, as it offers plenty of sweet, sweet, goodness all by its lonesome. Plus, served undressed is the best way to show off its striking swirls.
¾ cup white rice flour
½ cup brown rice flour
¾ cup besan/chickpea flour
1 cup potato starch
1½ teaspoons xanthan gum
2½ teaspoons baking
powder
1 teaspoon baking soda
1 cup sugar
1 teaspoon salt
¾ cup olive oil
2 cups very cold water
2 tablespoons lemon juice
¼ cup cocoa powder
• Preheat oven to 350°F. Lightly grease an 8 x 8-inch cake pan.
In a large bowl, whisk together the rice flours, besan, potato
starch, xanthan gum, baking powder, baking soda, sugar,
and salt. Add the olive oil, water, and lemon juice and stir
well to achieve a very smooth batter.
• Pour about one-third of the batter into a bowl and whisk in
the cocoa powder until evenly blended. Spread the yellow
cake batter into the prepared baking pan and then drop dollops of the chocolate batter onto the yellow. Use a butter
knife to gently swirl the two batters together into a loose and
even pattern.
• Bake the cake for 35 to 40 minutes, or until a knife inserted
into the middle comes out clean. Let cool before slicing with
a serrated knife. Store covered for up to 3 days.
YIELD: 10 SERVINGS
When marbling the batter,
be sure to go the whole
width of the cake to get the
deepest variegation of contrast between the yellow and
chocolate swirls. And don’t
overdo it! A little swirl goes a
long way, and too much will
muddy the pattern.
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PINEAPPLE CHERRY
UPSIDE-DOWN CAKE
S N C
This cake is a standard in our house on my husband’s birthday, as he always requests this
over a traditional birthday cake. And, I admit, I’m a pretty big fan of it myself. It definitely
increases the appeal that the cake makes its own icing!
²⁄ ³ cup cold nondairy
margarine
¾ cup sugar
1 teaspoon vanilla extract
¹⁄ ³ cup tapioca flour
½ teaspoon sea salt
1 teaspoon xanthan gum
3 teaspoons baking powder
¼ cup agave
2 cups besan/chickpea flour
1 cup pineapple juice
½ cup nondairy milk
(unsweetened)
4 tablespoons softened
margarine
½ cup brown sugar
7 pineapple rings, canned
or fresh
7 maraschino cherries
YIELD: 8 SERVINGS
If you don’t want to use traditional maraschino cherries,
fresh will work, too. I recommend soaking them in cherry
juice or rum (yum!) for an
hour and draining well before using.
• Preheat oven to 350°F and lightly grease the sides of an
8-inch springform pan.
• In a large mixing bowl, cream together the ²⁄ ³ cup margarine and sugar until fluffy. Mix in the vanilla extract, tapioca
flour, sea salt, xanthan gum, baking powder, and agave until blended. Add the besan a little bit at a time, alternating
with the pineapple juice, until all of each has been added.
Whisk in the nondairy milk and mix until the cake batter is
very smooth, at least fifty strokes. If you are using an electric
mixer, let it run on medium for about 1 minute. (The batter
will taste unpleasant due to the raw chickpea flour!)
• Spread the additional 4 tablespoons margarine onto the
bottom of the springform pan, covering completely. Evenly
sprinkle on the brown sugar and arrange the pineapple slices
to fit snugly onto the bottom of the springform pan. Place
the maraschino cherries into the holes of the pineapple rings
for a pop of color. Spread the cake batter gently over the
pineapples and place onto the middle oven rack with a large
baking pan placed underneath to catch any drips.
• Bake for about 50 to 55 minutes, or until a knife inserted
into the middle comes out clean. The edges will be very dark
brown, but the middle should be bright and golden. Let the
cake cool in the pan for 20 to 30 minutes before releasing
the springform and inverting the cake onto a plate. Serve
warm or room temperature. Store covered for up to 3 days.
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OLIVE OIL CAKE
S N C B
This moist and dense cake is a classic Italian American dessert and features the flowery
undertones of olive oil rather than coconut oil or margarine. Serve after a delicious plate of
pasta and hearty salad, along with a scoop of gelato.
1 cup superfine brown
rice flour
½ cup potato starch
¼ cup tapioca flour
1 teaspoon xanthan gum
1 teaspoon salt
2 teaspoons baking powder
1 cup sugar
3 tablespoons lemon juice
¾ cup olive oil
½ cup + 2 tablespoons
nondairy milk
Powdered sugar, for dusting
• Preheat oven to 350°F. Lightly grease and (brown rice) flour
an 8-inch round cake pan.
• In a large bowl, whisk together the superfine brown rice
flour, potato starch, tapioca flour, xanthan gum, salt, baking powder, and sugar. Add in the lemon juice, olive oil, and
nondairy milk and whisk until very smooth. Spread the batter into the prepared cake pan and bake for 40 minutes, or
until lightly golden brown on edges and a knife inserted into
the center comes out clean. Let cool before dusting lightly
with powdered sugar and cut using a serrated knife. Store
covered for up to 3 days.
YIELD: 1 CAKE, ABOUT
8 SERVINGS
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BANANA CAKE
S N C B
If you love bananas, you’ll adore this cake. I especially enjoy it paired with a Fluffy Chocolate
Frosting (page 75) or Dark Chocolate Ganache (page 79).
3 large very ripe bananas
(peels should be brown)
²⁄ ³ cup olive oil
1 cup sugar
¹⁄ ³ cup brown sugar
1 teaspoon vanilla extract
1 teaspoon salt
1½ cups brown rice flour
¾ cup potato starch
¹⁄ ³ cup tapioca flour
1 teaspoon xanthan gum
2 teaspoons baking powder
2 teaspoons baking soda
½ cup plain nondairy yogurt
3 tablespoons apple cider
vinegar
• Preheat oven to 350°F and lightly grease and (brown rice)
flour two 8-inch round baking pans.
• In a large bowl, mix up the bananas until they are well
mashed. Beat in the olive oil, sugars, and vanilla extract until
smooth. Gradually add in the rest of the ingredients, mixing
well after each addition. Spread batter between the two prepared baking pans and bake on the center rack for about 30
to 35 minutes, or until a knife inserted into the center comes
out clean. Let cool in pans for about 15 minutes, then gently
run a knife around the edges of the pans to release. Invert
the cakes onto a wire cooling rack and allow to cool completely before frosting. Once cooled, follow the directions
for Prepping and Icing a Layer Cake (page 35). Simply cover
the tops of one cake with frosting, sandwich with another
cake, and top the second layer with frosting. Store in airtight
container or cake dish for up to 3 days.
YIELD: ONE 2-LAYER CAKE
SWEET FACT
A bunch of bananas is called a
“hand” of bananas and a single banana is called a finger.
This recipe also makes a delicious sheet cake. Simply grease and
lightly flour a 9 x 13-inch pan, spread the prepared batter evenly,
and bake for 30 to 35 minutes, or until a knife inserted into the
middle comes out clean.
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CUPCAKES
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BOURBON CARAMEL CUPCAKES
S N C B
Bourbon is one of my absolute favorite flavors because it pairs so perfectly with my other
favorite flavors, vanilla and brown sugar. These bad boys tout all three flavors and make one
heck of a fancy addition to a dessert tray. Not so keen on bourbon? You can replace it with
apple cider or nondairy milk.
1¼ cups superfine brown
rice flour
¾ cup sorghum flour
¾ cup potato starch
¼ cup sweet white rice flour
1½ teaspoons xanthan gum
2 teaspoons baking powder
1 teaspoon baking soda
1 teaspoon salt
¾ cup olive oil
1 cup brown sugar
¹⁄ ³ cup sugar
2 tablespoons molasses
2 teaspoons vanilla extract
1 tablespoon ground chia
seed mixed with ¼ cup
water
½ cup bourbon
1 cup ice-cold water
• Preheat oven to 350°F. Line 12 muffin tins with paper liners.
• In a medium bowl, whisk together the brown rice flour, sorghum flour, potato starch, sweet white rice flour, xanthan
gum, baking powder, baking soda, and salt.
• In a separate, larger bowl, combine the olive oil, sugars, molasses, 1 teaspoon of the vanilla extract, and chia mixture.
Add a little bit of the flour mixture, the bourbon, and a little
bit of the cold water plus the remaining teaspoon of vanilla
extract and mix until smooth. Repeat with the flour mixture
and the water until all of each has been incorporated completely. Mix the batter on high speed for 1 minute using an
electric mixer, or about fifty strokes by hand.
• Drop ¹⁄ ³ cup of batter into each prepared cupcake tin and
bake for 25 to 30 minutes, or until a knife inserted into the
middle comes out clean. Let cool completely before frosting with Caramel Frosting (page 76). Store covered for up to
2 days.
YIELD: 12 CUPCAKES
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CLASSIC YELLOW CUPCAKES
S N C
Perfect for birthday parties, especially when paired with Fluffy Chocolate Frosting (page 75)
for a classic combo.
¾ cup white rice flour
½ cup brown rice flour
¾ cup besan/chickpea flour
¼ cup sweet white rice flour
¾ cup potato starch
1½ teaspoons xanthan gum
3 teaspoons baking powder
1 teaspoon baking soda
1 teaspoon vanilla
¾ cup melted nondairy
margarine
1¼ cups sugar
1¼ cups canned coconut milk
1 cup water
2½ tablespoons apple cider
vinegar
YIELD: 24 CUPCAKES
• Preheat oven to 350°F. Line 24 muffin tins with paper liners,
or lightly grease and (brown rice) flour the individual cups.
• In a large bowl, whisk together the white rice flour, brown
rice flour, besan, sweet white rice flour, potato starch, xanthan gum, baking powder, and baking soda. Gradually stir
in the rest of the ingredients, as they are ordered, and whisk
until very smooth. Drop a little less than ¹⁄ ³ cup batter into
the prepared baking trays and bake for about 27 minutes, or
until knife inserted into the center comes out clean. Remove
cupcakes from the pan and let them cool completely on a
rack before frosting. Store covered in airtight container for
up to 2 days.
This recipe can also be used to make a sheet cake; bake about 10
to 15 minutes longer, just until a knife inserted into the middle
comes out clean.
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BOSTON CREAM PIE CUPCAKES
S N C
This tender sponge cake with a tangy filling and topped with ganache is a tribute to the classic dessert Boston Cream Pie. In my opinion, the tangy cream filling is the best part—which
comes from the unlikely addition of mayo!
CAKE
1¹⁄ ³ cups superfine brown
rice flour
¼ cup sweet white rice flour
¾ cup potato starch
²⁄ ³ cup besan/chickpea flour
2 teaspoons xanthan gum
3 teaspoons baking powder
1 teaspoon baking soda
1 teaspoon salt
1½ cups packed brown sugar
¾ cup olive oil
1 cup coconut milk
1¼ cups very cold water
2½ tablespoons lemon juice
FILLING
¹⁄ ³ cup nondairy margarine
2 cups confectioner’s sugar
1 tablespoon nondairy milk
1 tablespoon lemon juice
1 tablespoon nondairy
mayonnaise, such as
Vegenaise
½ teaspoon xanthan gum
TOPPING
1 recipe Dark Chocolate
Ganache (page 79)
• Preheat oven to 350°F. Line a cupcake pan with 12 paper
liners, or lightly grease and (brown rice) flour the individual
cups.
• In a large mixing bowl, whisk together the brown rice flour,
sweet white rice flour, potato starch, besan, xanthan gum,
baking powder, baking soda, and salt.
• In the bowl of electric mixer, cream together the brown
sugar, olive oil, and coconut milk. Gently add in the flour
mixture, alternating with the water. Add the lemon juice and
mix on high speed for about 1 to 2 minutes. Divide batter
among the 12 muffin tins and bake for 35 minutes, or until
puffed up high and golden brown, and knife inserted into
center comes out clean. Let the cupcakes cool completely
before filling and topping.
• To make the filling, combine all the ingredients using an
electric mixer with a whisk attachment and whip until fluffy.
Using a serrated knife, cut off tops of cupcakes just above
the papers. Add about 2 tablespoons of filling and replace
the top. Place cupcakes in the freezer on a flat surface a few
minutes before topping with Dark Chocolate Ganache (page
79). Store loosely covered cupcakes in the refrigerator for up
to 1 week.
You can easily make this into a traditional Boston Cream Pie by
doubling the recipe and baking for about 30 minutes in two round
cake pans, using the same knife test for doneness.
YIELD: 12 CUPCAKES
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CAPPUCCINO CUPCAKES
S N C
Let these cupcakes transport you to your favorite café with notes of deep dark espresso. The
tender moist cake is a perfect complement to the recommended topping of the lighter-thanair Mocha Fluff frosting.
1 cup besan/chickpea flour
½ cup white rice flour
¹⁄ ³ cup potato starch
¼ cup tapioca flour
1½ teaspoons baking
powder
1 teaspoon salt
1 teaspoon xanthan gum
½ cup brown sugar
²⁄ ³ cup sugar
¹⁄ ³ cup olive oil
3 teaspoons instant espresso
powder
1½ cups water
1 tablespoon apple cider
vinegar
• Preheat oven to 350°F and line 12 muffin tins with paper
liners, or lightly spray with oil.
• In a large bowl, whisk together the besan, white rice flour,
potato starch, tapioca flour, baking powder, salt, xanthan
gum, and sugars. Make a well in the center of the flour mixture and add in the olive oil, espresso powder, water, and
vinegar. Stir to mix well until batter is smooth. Fill cups
about two-thirds full. Bake for 25 to 30 minutes, or until
knife inserted into the center of one of the cupcakes comes
out clean. Let the cupcakes cool completely on a rack before
frosting. Store covered for up to 2 days.
• Top with Mocha-Fluff Frosting (page 77).
YIELD: 12 CUPCAKES
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TUBE AND BUNDT CAKES
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APPLE CAKE
S N C
Apple Cake is perfect to bake when you want to “wow” without a lot of fuss. This cake is
extra moist and flavorful with the addition of fresh apples. The secret is to slice the apples
thinly and evenly. You don’t want them too thin, but about ¼ x 1 x 1 inch is just right.
¾ cup brown rice flour
¾ cup besan/chickpea flour
½ cup potato starch
1 teaspoon xanthan gum
1 teaspoon baking powder
1 teaspoon baking soda
2 teaspoons cinnamon
¾ cup melted nondairy
margarine
1 cup sugar
½ cup brown sugar
1 teaspoon vanilla extract
1 cup nondairy milk
1 tablespoon olive oil
4 apples, peeled, quartered,
and sliced into thin pieces
YIELD: 1 CAKE
• Preheat oven to 350°F. Lightly grease a standard-size nonstick tube pan.
• In a medium bowl, whisk together the brown rice flour, besan, potato starch, xanthan gum, baking powder, baking
soda, and cinnamon.
• Make a well in the center and add the rest of the ingredients
except the apples, stirring well after all has been added. Mix
well, about fifty strokes. Fold in the apples until completely
incorporated. Spread the cake batter into the prepared pan
and bake for 65 to 70 minutes, or until a knife inserted into
the center comes out clean. If using a different sized pan,
check for doneness around the 40-minute mark by using the
knife test.
• Let cool for 1 hour, and then run a knife around the outside
and inside of the cake to loosen. Flip over onto a wire rack.
• Dust with confectioner’s sugar just before serving. Store covered up to 2 days.
This cake is so chock-full of apples that they become a big part of
the cake’s structure. Be sure to let your cake cool completely before cutting, or you may have an apple cake avalanche!
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LEMON CAKE
S N C
Lemons always seem to put me in a good mood, and they dominate this cake. The tartness
of the citrus in this cake pairs gorgeously with the airy texture. I recommend topping with
Lemon Glaze or a simple dusting of confectioner’s sugar.
1 cup nonhydrogenated
shortening
1½ cups sugar
¹⁄ ³ cup + 1 tablespoon
lemon juice
1 tablespoon lemon zest
1 cup besan/chickpea flour
¹⁄ ³ cup brown rice flour
½ cup potato starch
½ cup tapioca flour
1 teaspoon xanthan gum
1 teaspoon salt
½ teaspoon baking powder
½ teaspoon baking soda
1 cup nondairy milk
YIELD: 1 BUNDT CAKE
• Lightly grease a standard-size Bundt cake pan or two 8-inch
round cake pans. Flour very lightly using white rice flour. Preheat oven to 350°F.
• In a large bowl of a stand mixer, combine the shortening,
sugar, and lemon juice and mix until smooth and fluffy. Add
in the lemon zest.
• In a separate bowl, whisk together the besan through the
baking soda and then add the flour mixture into the sugar
mixture along with the nondairy milk. Mix on low just until
blended and then up the speed to high and mix for about 1
minute. The batter should be soft and fluffy.
• Spread the batter evenly into your prepared Bundt cake pan
and bake on the center rack for 40 to 50 minutes, or until a
knife inserted into the center comes out clean. Let cool for
1 hour and then run a knife around the outside and inside
of the cake to loosen. Flip over onto a wire rack and let cool
further. Top with Lemon Glaze (page 78). Store covered for
up to 2 days.
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CARROT APPLESAUCE CAKE
S N C B
This cake is delightfully fragrant and tender with the comforting flavor of apples and a lovely
subtle color from the carrots. Use any type of sugar you’d like. I love the standard evaporated
cane juice . . . but light brown or coconut palm sugar would bake up nicely, too.
½ cup buckwheat flour
¾ cup sorghum flour
¾ cup potato starch
1 teaspoon xanthan gum
½ teaspoon sea salt
½ teaspoon baking powder
1½ teaspoons baking soda
1 teaspoon cinnamon
1¼ cups sugar
½ cup olive oil
1 cup applesauce
(unsweetened)
2 tablespoons lemon juice
2 medium carrots, shredded
• Preheat oven to 350°F. Lightly grease and (sorghum) flour a
standard-size tube or Bundt pan.
• In a large mixing bowl, whisk together the buckwheat flour,
sorghum flour, potato starch, xanthan gum, sea salt, baking
powder, baking soda, cinnamon, and sugar.
• Stir in the olive oil, applesauce, and lemon juice until well
mixed and a thick batter has formed. Fold in the shredded
carrots and evenly spread the batter into the prepared cake
pan.
• Bake on the center rack for 40 to 45 minutes, or until a
knife inserted into the center comes out clean. Let cool for
20 minutes before gently running a knife around the edge
and inverting onto a flat serving dish. Store covered for up to
2 days.
YIELD: 1 BUNDT CAKE
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HUMMINGBIRD BUNDT CAKE
S C
A popular treat from the South, which is theorized to have originated in Jamaica, this cake
was also widely known at one time as “The Cake That Doesn’t Last.” A fun play on the
traditional Southern classic, this dessert takes the cake with all its scrumptious add-ins like
pineapple, banana, and walnuts.
1¼ cups brown rice flour
¾ cup besan/chickpea flour
1 cup potato starch
1 teaspoon xanthan gum
2½ teaspoons baking
powder
1 teaspoon baking soda
½ teaspoon salt
½ cup melted nondairy
margarine
1 teaspoon cinnamon
1 cup sugar
3 very ripe bananas, mashed
1 cup pineapple juice
½ cup water
1 teaspoon vanilla extract
1¹⁄ ³ cups small pineapple
chunks
1 cup crushed pecans
Cream Cheese Frosting,
glaze variation (page 75)
• Lightly grease a standard-size Bundt pan.
• In a large bowl, whisk together the brown rice flour, besan,
potato starch, xanthan gum, baking powder, baking soda,
and salt. Stir in the margarine, cinnamon, sugar, bananas,
pineapple juice, water, and vanilla extract and mix well using
a whisk until smooth. Fold in the pineapple chunks. Sprinkle
the pecans into the Bundt cake pan and pour the batter over
the pecans. Bake for 70 minutes, or until a knife inserted into
the cake comes out clean. Let cool in the pan for 20 minutes
and invert onto a rack to cool completely. Store covered in
the refrigerator for up to 3 days.
• Top with Cream Cheese Frosting, glaze variation (page 75).
YIELD: 1 BUNDT CAKE
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RUM CAKE
S C
This is a gem of a cake that my mother made often when I was a child, and that I didn’t
appreciate until I was a full-fledged adult. But that could just be the rum talking—I kid, this
cake is delicious. Although my mom’s original recipe isn’t gluten-free or vegan, I can assure
you that this version is just as incredible.
CAKE
¾ cup white rice flour
½ cup brown rice flour
¾ cup besan/chickpea flour
1 cup potato starch
1½ teaspoons xanthan gum
2½ teaspoons baking
powder
1 teaspoon baking soda
1 cup sugar
1 teaspoon salt
½ cup rum
1½ cups water
½ cup olive oil
3 tablespoons lime juice
1 cup chopped pecans or
walnuts
RUM SAUCE
½ cup nondairy margarine
½ cup rum
½ cup water
1 cup sugar
YIELD: 10 SERVINGS
• Preheat oven to 325°F and lightly grease a standard-size
Bundt cake pan. In a large bowl, whisk together the flours,
potato starch, xanthan gum, baking powder, baking soda,
sugar, and salt.
• Make a well in the center of the flour mixture and add the
rum, water, olive oil, and lime juice. Stir well until batter is
very smooth. Sprinkle the chopped nuts onto the bottom
of the Bundt cake pan and then spoon the batter on top of
the nuts. Bake for 60 to 65 minutes on the middle rack of
the oven, until risen and golden brown. Once the cake has
finished baking, keep it in the pan while you make the rum
sauce.
• For the sauce, in a small saucepan, combine the margarine,
rum, water, and sugar. Bring the mixture to a boil over medium heat, stirring often. Boil for 5 minutes and then gingerly drizzle the sauce onto the top of the cake while it is still
sitting snugly in the pan. Let the cake rest for 45 minutes to 1
hour and then very carefully invert the cake onto a flat plate.
Serve at room temperature. Store covered for up to 2 days.
Be sure to let this cake cool completely before handling, as it is
very fragile while still warm.
Classic Banana Bread, page 60
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LOAF CAKES AND BREADS
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CLASSIC BANANA BREAD
S N B
Banana bread has been a staple in my recipe repertoire ever since I first moved out onto my
own in college. The first time I made it, I didn’t know exactly what I was doing, but I knew I
had a hankering for banana bread. Luckily, I had enough baking knowledge under my belt
to come up with a fantastic banana bread that my friends (and even professor!) raved about.
This is a version of that cake, minus the gluten and eggs. This banana bread pairs awfully
well with a cup of crushed walnuts or pecans, so toss a few in the batter right before it hits
the pan if you like your loaves a little nutty.
½ tablespoon ground
chia seed
2 tablespoons water
¾ cup sugar
2 teaspoons bourbon or
vanilla extract
4 very ripe medium bananas
(skins should be mostly
brown)
1 cup superfine brown
rice flour
½ cup sorghum flour
½ cup cornstarch
¼ cup tapioca flour
1 teaspoon xanthan gum
1 teaspoon salt
1 teaspoon baking powder
1 teaspoon baking soda
• Preheat oven to 350°F and lightly grease a standard-size loaf
pan with margarine or refined coconut oil.
• In a small bowl, mix together the chia seed with the water
and let rest for 5 minutes until gelled.
• In a large bowl, use a potato masher to blend together the
prepared chia “egg,” sugar, bourbon, and bananas until
smooth. Large lumps of banana aren’t so good; small lumps
are encouraged.
• In a separate smaller bowl, whisk together the remaining
dry ingredients until blended. Gradually stir into the banana
mixture until it comes together into a thick batter.
• Gently spoon the batter evenly into the prepared loaf pan
and bake on the middle rack for 60 minutes, or until a knife
inserted into the center comes out clean. Once baked, allow
to cool for 10 minutes and then run a knife along the edges
of the pan to loosen. Transfer to a wire rack to cool completely. Store covered in airtight container for up to 2 days.
YIELD: 1 LOAF
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VANILLA BEAN POUND CAKE
S N C
Delightfully moist and simple, this cake is fantastic on its own and makes a lovely base for
mix-ins, such as ½ cup of sliced almonds, dried berries, or chocolate chips.
1 cup sorghum flour
1 cup besan/chickpea flour
¼ cup tapioca flour
½ cup potato starch
2 teaspoons xanthan gum
2½ teaspoons baking
powder
½ teaspoon salt
2 tablespoons melted
coconut oil
1 tablespoon nondairy milk
¼ cup orange juice
2 cups granulated sugar
1 teaspoon vanilla extract
2 teaspoons ground chia
seed mixed with
2 tablespoons water
2 tablespoons apple cider
vinegar
1 teaspoon scraped vanilla
bean (scraped from inside
the pod)
• Preheat oven to 350°F and grease and lightly flour a standardsize metal loaf pan.
• In a large mixing bowl, whisk together the flours, potato
starch, xanthan gum, baking powder, and salt until well
blended. Add the rest of the ingredients and mix well until a
thin, uniform batter forms. Pour it into the prepared loaf pan
and bake for 50 minutes, undisturbed. Once finished cooking, turn the oven off, gently open the oven door a crack,
and allow the cake to rest in the oven for an additional 45
minutes. Remove from the oven and cool completely before
cutting with a serrated knife. Store covered for up to 2 days.
YIELD: 1 LOAF
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CHOCOLATE CHIP
PUMPKIN BREAD
S N C B
A fun twist on an old favorite, chocolate chips add an extra touch of sweetness to this moist
pumpkin bread. For an extra indulgent treat, use this as the bread base for the Bread Pudding recipe on page 219.
2 tablespoons flaxseed meal
4 tablespoons water
½ cup nondairy margarine
1½ cups sugar
1 cup canned pumpkin puree
¾ cup sorghum flour
¹⁄ ³ cup buckwheat flour
¹⁄ ³ cup potato starch
¼ cup sweet white rice flour
1 teaspoon xanthan gum
½ tablespoon baking powder
¾ teaspoon baking soda
¹⁄8 teaspoon salt
1 cup nondairy chocolate
chips
YIELD: 1 LOAF
• Preheat oven to 350°F. In a small bowl, combine the flaxseed meal and water and let rest for 5 minutes, until gelled.
Lightly grease and (sorghum) flour a standard-size glass loaf
pan.
• In large mixing bowl, cream the margarine with the sugar
and then incorporate the pumpkin. Stir in the prepared flaxseed meal.
• In a separate smaller bowl, whisk together the sorghum
flour, buckwheat flour, potato starch, sweet rice flour, xanthan gum, baking powder, baking soda, and salt.
• Gradually incorporate the flour mixture into the pumpkin
mixture and then mix well until a thick batter forms. Fold in
the chocolate chips and spread into the prepared loaf pan.
• Bake in preheated oven for 70 to 75 minutes, or until a knife
inserted into the center comes out clean. Store covered in
airtight container for up to 2 days.
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CINNAMON RAISIN BREAD
S N C B
This fragrant bread is a lovely addition to a tea party, with sweet cinnamon and plump raisins
dotted throughout. This bread is exceptionally good toasted and slathered with Raspberry
Chia Jam (page 294).
1 tablespoon active dry yeast
¼ cup sugar
1½ cups warm water, about
105°F
3 tablespoons coconut oil
1¼ cups buckwheat flour
¾ cup sorghum flour
2 teaspoons cinnamon
1 cup potato starch
½ cup tapioca flour
2 teaspoons xanthan gum
1 teaspoon salt
1½ cups raisins
¼ cup turbinado sugar
YIELD: 1 LOAF
• Preheat oven to 450°F. Grease a standard-size loaf pan with
olive oil.
• In a large bowl, combine the yeast with the sugar and water;
proof until foamy, for about 5 minutes. Add the coconut oil.
• In a separate bowl, whisk together the buckwheat flour, sorghum flour, cinnamon, potato starch, tapioca flour, xanthan gum, and salt. Mix the dry ingredients in with the wet
ingredients and stir just until blended. Fold in the raisins.
• Pat the dough evenly into the greased loaf pan. Lightly cover
with a kitchen towel and allow to rest in a warm place for 1
hour. Sprinkle the top of the bread with the turbinado sugar.
Bake the bread for 15 minutes, then reduce heat to 375°F
and bake for an additional 30 to 35 minutes, or until the
loaf sounds hollow when tapped.
• Let cool for 15 minutes and then remove from pan. Let cool
completely before slicing with a serrated knife. Store covered
in airtight container for up to 2 days.
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OTHER CAKE TREATS
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PUMPKIN ROLL
S N C B
This pumpkin roll freezes exceptionally well, allowing you to just take off a bit when a craving strikes and reserve an emergency stash for later. It’s my go-to treat for a late night, early
autumn sweet fix.
3 tablespoons flaxseed meal
6 tablespoons water
¹⁄ ³ cup sorghum flour
2 tablespoons brown
rice flour
1 tablespoon potato starch
¼ cup tapioca flour
1 teaspoon xanthan gum
1 teaspoon salt
1 teaspoon baking soda
1 cup sugar
½ teaspoon cinnamon
¼ teaspoon cloves
¼ teaspoon nutmeg
1 cup canned pumpkin puree
1 teaspoon lemon juice
1 recipe Cream Cheese
Frosting (page 75)
YIELD: 8 SERVINGS
• Preheat oven to 375°F. Line a jelly roll pan with a large silicone baking mat or two sheets of parchment paper. Spray
lightly with nonstick oil spray, such as PAM.
• Prepare your flaxseed “egg” mixture by mixing the flaxseed
meal with the water and allowing it to rest for at least 5 minutes, or until thick.
• In a large bowl, whisk together all the dry ingredients and
then add the pumpkin puree, lemon juice, and prepared flaxseed meal. Stir just until smooth and evenly mixed. Spread
the mixture evenly into a rectangular shape on your prepared
cookie sheet, about ½ inch thick. Bake for 14 minutes in preheated oven. Let cool for about 5 minutes, and then carefully
flip out onto a large piece of plastic wrap on a flat surface.
Sprinkle lightly to coat with confectioner’s sugar and then
place a clean tea towel on top of the cake (or, coat one side
of the towel with confectioner’s sugar and place sugar side
down onto the cake). Roll up lengthwise, tea towel and all,
and allow to cool about 20 minutes in a cool place (an open
window during fall is perfect for this). Don’t let it stay in the
towel too long, or it may stick.
• Unroll the slightly cooled roll, and carefully remove the
towel. Spread the icing in the middle of the cake and immediately reroll back up lengthwise. Dust with confectioner’s
sugar. Refrigerate for at least 2 to 3 hours before serving.
Store covered in airtight container in refrigerator for up to 1
week, or freeze for up to 3 months.
This recipe is best made on a dry day. Humid or rainy weather can
cause the dough to become sticky.
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STRAWBERRY SHORTCAKE
S N B
Nothing says summertime like the taste of sweetened strawberries atop a delicate shortcake.
Don’t forget the whipped coconut cream! Feel free to adjust the amount of sugar depending
on the natural sweetness of your berries. Use more or less sugar as needed.
SHORTCAKES
1½ cups superfine brown
rice flour
¼ cup cornstarch
¼ cup tapioca flour
1 teaspoon xanthan gum
2½ teaspoons baking
powder
¹⁄ ³ cup sugar
½ cup cold nondairy
margarine, cut into
small pieces
½ cup nondairy milk
1 tablespoon flaxseed meal
2 tablespoons water
STRAWBERRY MIX
3 cups strawberries
½ cup sugar
• Preheat oven to 400°F. Line a large baking sheet with parchment paper or a silicone mat. In a large bowl, whisk together
the brown rice flour, cornstarch, tapioca flour, xanthan
gum, baking powder, and sugar. Use your fingers to crumble
in the margarine until the mixture is pebbly. Add the nondairy milk. Mix the flaxseed meal with the water and then
stir into the mixture. Knead lightly to form a very soft dough.
Roll dough between two sheets of parchment until half an
inch thick and using a biscuit cutter, cut into 2-inch rounds.
Place 2 inches apart and bake for 17 to 20 minutes, or until
lightly golden brown on edges.
• Rinse and slice the strawberries and discard the greens or
reserve for another use, such as smoothies or salad greens.
Place the strawberries into a bowl and toss with sugar. Cover
and let rest for 1 hour. Serve with shortcakes and Sweetened
Whipped Coconut Cream (page 33) with proportions of
each to suit your fancy.
• Store cakes separately in airtight container for up to 2 days.
YIELD: 8 SHORTCAKES
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PETITS FOURS
S C
These take a little finesse and time to put together, but the end result is so fun, you’ll want
to do it all over again! These are an especially good choice to bring along to potlucks, or
to serve at a dinner party, a la mode with a little Matcha Cashew Ice Cream (page 191),
perhaps?
CAKE
2 cups sugar
1½ cups olive oil
3 teaspoons vanilla extract
1 teaspoon salt
2 teaspoons baking powder
1¾ cups sorghum flour
¼ cup besan/chickpea flour
½ cup tapioca flour
½ cup potato starch
2 teaspoons xanthan gum
1 cup nondairy milk
2 tablespoons vinegar
3 tablespoons lemon juice
FILLING
½ cup raspberry preserves
8 ounces Marzipan
(page 252)
GLAZE
1 recipe Lemon Glaze
(page 78) or
Vanilla Glaze (page 77)
2 ounces nondairy chocolate,
melted, for drizzling
YIELD: 24 CAKES
• Preheat oven to 350°F. Grease and (sorghum) flour a 9 x 13inch baking pan.
• In a large mixing bowl, combine the sugar, olive oil, vanilla
extract, and salt and mix until smooth. In a separate bowl,
whisk together the baking powder, sorghum flour, besan,
tapioca flour, potato starch, and xanthan gum. Add about
1 cup of the flour mixture to the sugar mixture and mix well,
and then stir in the nondairy milk. Blend in the remainder of
the flour mix and mix well, for about 1 minute or fifty-five
strokes. Stir in the vinegar and lemon juice. Spread evenly
into prepared baking pan.
• Bake at 350°F for 40 to 45 minutes, undisturbed, until knife
inserted in middle comes out clean. Let cool for about 30
minutes and gently run a knife around the edge to release.
Flip over onto a wire rack and let cool completely, for at
least 2 hours.
• Once cake is cool, cut into 1 x 1-inch squares. Cut the
squares in half, and then spread a bit of preserves (about ½
teaspoon) onto one of the cakes, and top with another cake
to form a sandwich. Repeat until all cakes have been cut and
sandwiched together.
• Place the marzipan in between two sheets of parchment paper and roll as thinly as possible without tearing the marzipan. Cut evenly into 1 x 1-inch squares and place one small
square on top of the sandwiched cakes until all have been
covered.
• Prepare the glaze and immediately dip the cakes into the
glaze, one by one, and then place them onto a wire rack with
a large cookie sheet underneath. Let the cakes harden briefly
and then repeat with another layer. Drizzle with melted
chocolate and let rest for at least 1½ hours, or until firm.
Store covered in airtight container for up to 2 days.
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CHERRY BOMBS
S N C
I adore these little desserts. Crispy, fluffy, chewy cake is topped with caramelized cherries
that deliver an explosion of flavor.
1½ teaspoons nondairy
margarine or coconut oil
6 tablespoons turbinado
sugar
2 cups whole sweet cherries,
pitted, stems removed
½ cup besan/chickpea flour
¼ cup superfine brown
rice flour
¼ cup potato starch
1 teaspoon baking powder
½ teaspoon xanthan gum
½ cup sugar
½ teaspoon salt
²⁄ ³ cup nondairy milk
¼ cup olive oil
2 tablespoons lime juice
• Preheat oven to 350°F and liberally grease a 6-count large
muffin tin with the margarine, leaving about ¼ teaspoon
spread evenly onto the bottom of the cups. Sprinkle the turbinado sugar into the muffin tin, 1 tablespoon evenly into
each cup. Arrange the cherries to fit snugly into the bottoms
of the tins, about six cherries per cup, pitted sides facing up.
• In a medium bowl, whisk together the besan, brown rice
flour, potato starch, baking powder, xanthan gum, sugar,
and salt. Stir in the nondairy milk, olive oil, and lime juice
and beat until fluffy, about fifty strokes or 1 minute.
• Divide the batter evenly among the 6 cups and bake for 40 to
45 minutes, until golden brown on tops and baked through.
Let cool for 5 minutes, and then gently scoop the cakes out
with a large spoon, inverting onto a serving dish. Store covered in refrigerator for up to 2 days.
YIELD: 6 CAKES
When choosing cherries, seek
out plump and brightly colored fruits. Avoid any fruit
that is bruised or damaged,
as the bruised fruit tends to
make the good fruit go bad
quickly.
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CHOCOLATE WHOOPIE PIES
S N C B
A treat whose roots are from Maine, whoopie pies have grown increasingly popular over the
years. They live somewhere in between a cake and a cookie and are traditionally stuffed with
a fluffy frosting, but fill them with whatever you please, such as ganache or even a decadent
jam.
PIES
1¼ cups brown rice flour
½ cup potato starch
¼ cup tapioca flour
¹⁄ ³ cup cocoa powder
1 teaspoon xanthan gum
1 teaspoon baking soda
1 cup sugar
2 tablespoons flaxseed meal
4 tablespoons water
½ cup nondairy margarine,
melted
¾ cup nondairy milk
FILLING
1 recipe Fluffy Bakery-Style
Frosting (page 74)
• Preheat oven to 350°F. Line a cookie sheet with a silicone
baking mat or lightly grease.
• In a large bowl, whisk together all of the ingredients up until
the flaxseed meal.
• In a small bowl, mix the flaxseed meal with the water and let
rest for 5 minutes to form a gel.
• Mix in the prepared flaxseed, melted margarine, and nondairy milk and mix well to form a foamy batter.
• Drop by evenly rounded tablespoons onto the cookie sheet
about 2 inches apart. Bake for 11 minutes and let cool completely before carefully removing from the cookie sheet. Once
cookies are cooled, spread 2 tablespoons Fluffy Bakery-Style
Frosting onto one of the cookies and then gently press another cookie on top and gently smoosh to combine. Repeat
until all cakes have been assembled. Store covered in airtight
container for up to 3 days.
YIELD: 12 PIES
A tasty berry-ation: Add a couple tablespoons Strawberry Preserves (page 229) into the fluffy frosting to make Strawberry
Chocolate Whoopie Pies.
Marshmallow Fondant, page 72
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TOPPINGS: FROSTINGS,
GLAZES, AND SAUCES
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MARSHMALLOW FONDANT
N B
Fondant is one of those wonderful things that can help transform a cake from “meh” to
“marvelous!” It is easy to use and can be made into multiple colors. You can also use fondant
to make cute cutout shapes to paste onto your cake. Once you’ve covered your cake, roll out
a thin layer and then cut out using cookie cutter—see Rolling Fondant (page 73). Lightly
brush one side with water and paste it to the cake.
1 bag (10 ounces) vegan
marshmallows, such as
Dandies
¼ cup warm water
1 teaspoon vanilla extract
(optional)
½ tablespoon refined
coconut oil, plus ¼ cup for
kneading and greasing
2 to 3 drops food coloring
(optional)
1½ cups confectioner’s sugar
+ about ½ cup extra for
kneading
YIELD: COVERS ONE
2-LAYER CAKE
• Thoroughly grease a silicone spatula and mixing bowl.
• Place the marshmallows into a medium saucepan and heat
over medium-low heat until sticky, for about 5 minutes, stirring often. Add the water, vanilla extract, ½ tablespoon coconut oil, and food coloring, if desired. Continue to cook
over medium-low heat until completely smooth, for about 7
minutes, stirring often with the greased silicone spatula.
• Transfer to a very well greased mixing bowl. Carefully beat in
1½ cups confectioner’s sugar until tacky. There most likely
will be confectioner’s sugar remaining in the bottom of the
bowl. It’s okay, just leave it.
• Using greased hands, remove from the bowl and knead in
about ½ tablespoon coconut oil and more confectioner’s
sugar until the dough is no longer sticky. It should take quite
a few small additions of confectioner’s sugar, about ½ cup
total, to get it to the right consistency.
• Wrap in plastic wrap and chill overnight. Remove the fondant from the refrigerator about 10 to 15 minutes before
using. Store in airtight container in refrigerator for up to
2 weeks.
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Rolling Fondant
Whether you use my recipe for Marshmallow Fondant (page 72), or opt for storebought, such as Satin Ice brand, working
with fondant is easier than it looks; in
fact, I think it’s the easiest way to make a
spectacular-looking cake with little fuss.
You simply need to have a few inexpensive
tools on hand to make it look flawless.
Always keep a small container of coconut oil handy for greasing your hands as
fondant tends to dry out quickly but can
easily be saved by massaging a touch of coconut oil or shortening into it.
When working with fondant, I recommend having a few special tools on hand to
make the experience easier. A fondant roller
and rubber rolling rings are handy, as well
as a fondant spatula, which will enable a
smooth application onto your cake.
The most important tip I can offer is to
make sure that the cake you are covering is
even. Use a serrated knife to carve the cakes
into even layers (usually only the very top
needs to be trimmed) and fill in gaps with a
little extra frosting. Use the method on page
36 to create a crumb coat, and, if desired,
add a final layer of frosting to the outside
of the cake. Now you are ready to cover the
cake.
When rolling out fondant, be sure to
roll out onto a very clean, flat, and lightly
confectioner’s sugared surface. Use plastic
rings on a fondant roller to determine the
thickness of your fondant, which will ensure
an even layer on your cake. Use the fondant
roller to help lift the rolled fondant and
transfer it evenly onto the cake. Mend any
tears or cracks with a touch of water and/
or coconut oil. Finally, smooth out the cake
with the fondant spatula, gently moving the
spatula over the fondant in a circular motion to remove any large bumps or bubbles.
You can insert a clean pin into any small
bubbles to “pop” them before smoothing
over, if needed. Seal edges with fondant
balls or piped icing.
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BUTTERCREAM FROSTING
S N C B
A standard in any dessert lover’s arsenal, this recipe works exceptionally well with either
margarine or coconut oil. If you opt for the latter, add a pinch of salt and keep slightly chilled.
6 tablespoons nondairy
margarine or coconut oil
(cold)
6 cups confectioner’s sugar
2 to 3 teaspoons vanilla
extract
6 tablespoons nondairy milk
2 additional tablespoons
softened nondairy
margarine or coconut oil
YIELD: 4 CUPS
• Cream together the 6 tablespoons margarine and about
½ cup of the confectioner’s sugar. Gradually add in other ingredients, except the softened margarine. Once all the other
ingredients have been combined and are fairly smooth, add
in softened margarine.
• Mix on very high speed, using a whisk attachment, whipping
until fluffy.
• Use immediately on cake, or chill in fridge for later use. If
refrigerated, make sure you let it soften slightly by setting
the icing out at room temperature just until it is softened
enough to spread easily onto cake. If you find the icing too
thick, add a touch more nondairy milk to thin. Store in airtight container in refrigerator for up to 2 weeks.
FLUFFY BAKERY-STYLE
FROSTING
S N C B
Use this classic frosting to fill Whoopie Pies (page 70), cupcakes, and more. This frosting can
easily be made up to 1 week ahead of time and stored in the refrigerator before using. Be sure
to thaw to room temperature before using.
2 cups confectioner’s sugar
1 cup nonhydrogenated
shortening
¼ cup nondairy margarine
YIELD: 2 CUPS
• Beat together the ingredients in an electric mixing bowl, or
by hand, until fluffy. Store refrigerated and allow to warm
slightly at room temperature before piping or spreading
onto cakes or cookies. Store in airtight container in refrigerator for up to 1 week.
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CREAM CHEESE FROSTING
N C B
A foolproof recipe with a tangy twist. Feel free to sub in 1 cup Sweet Cashew Cream (page
32) + 1 teaspoon lemon juice in place of the vegan cream cheese. To make a drizzly glaze
rather than a fluffy frosting, simply thin with 2 to 3 tablespoons nondairy milk and 1 teaspoon agave or corn syrup.
8 ounces nondairy cream
cheese
2 cups confectioner’s sugar
• Make the icing by mixing the ingredients vigorously by hand,
or using an electric mixer, until fluffy. Chill before using.
Store in airtight container in refrigerator for up to 1 week.
YIELD: 1¼ CUPS
FLUFFY CHOCOLATE FROSTING
S N C B
Better than the stuff from a can, but just as addictive. Top your favorite cupcakes or use as a
filling in between cookies, like the Vanilla Wafers (page 108).
²⁄ ³ cup cocoa powder
¹⁄ ³ cup nonhydrogenated
shortening
¼ cup softened nondairy
margarine
¼ cup nondairy milk
2½ cups confectioner’s sugar
• In a large mixing bowl fitted with a whisk attachment, combine the cocoa powder, shortening, and margarine until
smooth. Gradually add the nondairy milk and confectioner’s sugar and then beat on high speed until fluffy, scraping
down the sides as needed. Makes enough for one sheet cake;
double recipe if making for a layer cake. Store in airtight container in refrigerator for up to 2 weeks.
YIELD: 2 CUP
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GERMAN CHOCOLATE ICING
S C B
This sweet coconutty icing makes an apropos topper for German Chocolate Cake (page 39),
but it’s just as scrumptious in other applications as well! Try it atop a big scoop of Vanilla
Soft Serve, page 188.
½ cup agave
¾ cup powdered sugar
2 tablespoons nondairy milk
1 cup pecans, finely chopped
2 tablespoons coconut oil,
softened
2 cups sweetened shredded
coconut
• In a medium bowl, whisk together the agave, powdered
sugar, and nondairy milk until smooth. Add the rest of the
ingredients and mix well. Spread onto cakes while they are
still warm, or pipe onto cupcakes using a bag with no tip.
Store in airtight container in refrigerator for up to 2 weeks.
YIELD: TOPS 1 GERMAN
CHOCOLATE CAKE
(PAGE 39)
CARAMEL FROSTING
S N C B
This rich and velvety frosting is reminiscent of sweet and salty caramel candies, without
the need to slave over the stove. Even though this frosting goes stunningly with the recommended Bourbon Caramel Cupcakes (page 45), this also tastes fantastic on chocolate cake.
For an over-the-top treat, try it slathered on top of my Ultimate Fudgy Brownies (page 138),
and sprinkled with toasted pecans.
2 cups confectioner’s sugar
½ teaspoon vanilla extract
1 tablespoon molasses
¼ cup nondairy milk
¹⁄8 teaspoon salt
1 tablespoon nondairy
margarine
• Combine all ingredients, in the order given, into a small electric mixing bowl and mix on high speed until smooth and
tacky. Spread generously onto the tops of cooled cupcakes
or layer cake. Store in airtight container in refrigerator for up
to 2 weeks.
YIELD: COVERS 12
CUPCAKES
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MOCHA-FLUFF FROSTING
N B
This frosting is best used right after preparing, since as it cools, it hardens into a fantastically
light and airy, candy-like topping.
1 cup vegan marshmallows,
such as Dandies
1 tablespoon nondairy
margarine
2 teaspoons instant espresso
powder
2 cups confectioner’s sugar
1 tablespoon nondairy milk
• In a small saucepan, heat the marshmallows, margarine,
and espresso powder over medium-low heat until the marshmallows and margarine have melted. Stir constantly and
then immediately transfer into a mixing bowl equipped with
a whisk attachment. Blend on low as you add in the sugar
and nondairy milk and then increase speed to high and whip
just until fluffy. Quickly transfer into a piping bag fitted with
a large round tip and pipe onto cupcakes.
YIELD: 1½ CUPS
You can double the batch of this recipe and make a confection
a lot like a vegan meringue. Just pipe onto parchment or waxed
paper and let air-dry for about 6 hours.
VANILLA GLAZE
S N B
Particularly nice for glazing one-half of a Black and White Cookie (page 103), this glaze also
works well for cakes, Blondies (page 139), and pretty much any treat you can think of.
1 cup confectioner’s sugar
1 tablespoon + 1 to 2
teaspoons nondairy milk
1½ teaspoons light corn
syrup
¹⁄8 teaspoon vanilla extract
Dash salt
• In a small bowl, whisk all the ingredients together until very
smooth, ensuring no lumps remain. Use immediately after
making and let set for at least 1 hour before handling.
YIELD: 1 CUP
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CHOCOLATE GLAZE
S N B
This super-easy glaze tastes just like the icing on popular chocolate snack cakes and makes a
perfect alternate glaze for Petits Fours (page 68).
¹⁄ ³ cup melted nondairy
chocolate coins or chips
1 teaspoon coconut oil
¹⁄ ³ cup confectioner’s sugar
1 teaspoon corn syrup
1 tablespoon nondairy milk
• In a small bowl, whisk together the chocolate and coconut
oil until smooth. Gradually add the confectioner’s sugar,
corn syrup, and nondairy milk, stirring continuously to
blend. Stir vigorously until very smooth. Use immediately to
top cookies and cakes. Let set for 2 hours before handling.
YIELD: 1 CUP
LEMON GLAZE
S N B
Perfect atop Lemon Cake (page 55) or drizzled onto Sugar Cookies (page 110), this glaze sets
quickly and should be prepared right before using.
1 large lemon, sliced thinly
1 cup sugar
1½ to 2 cups confectioner’s
sugar
1 teaspoon corn syrup
YIELD: 1 CUP
ROYAL ICING
• In a 2-quart saucepan over medium heat, bring the lemon
slices and sugar to a gentle boil and let cook for 1 minute.
Remove from heat and strain the liquid into a medium bowl.
Mix in the confectioner’s sugar and corn syrup until smooth
and creamy. Drizzle onto cooled cakes or cookies and let rest
for 1 hour before serving.
S N B
This icing has numerous uses, from piping intricate decorations on cookies, to gluing gingerbread houses together. Make this icing right before using for easiest application. For best
results, use a piping bag equipped with a small round tip.
2 cups confectioner’s sugar
3 tablespoons nondairy milk
1 tablespoon corn syrup
• Place all ingredients into a medium bowl and whisk together
until very smooth. Use immediately.
YIELD: 2 CUPS
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RAINBOW SPRINKLES
S N B
DIY sprinkles for cakes and cookies are very simple, and it gives you the option to make your
own sprinkles using all-natural food dyes.
1 recipe Royal Icing
(page 78)
4 or 5 different colors of food
coloring, paste, or drops
YIELD: 2 CUPS
• Prepare the Royal Icing according to recipe directions and
divide evenly among four or five small mixing bowls. Place
1 or 2 drops of each color into the individual bowls until
the desired colors are achieved. Place one color of icing into
a piping bag fitted with a very small round tip (or you can
use a plastic storage bag with just the tip of one corner cut
off). Pipe a long skinny stream of icing onto a silicone mat
or sheet of waxed paper. Repeat with all colors and let dry
completely. Once dried, use a sharp knife to cut into small
jimmies.
DARK CHOCOLATE GANACHE
S N C B
This delicious cake topper couldn’t be easier to make, and it only contains two ingredients. Use
the best-quality chocolate you can get your hands on for exceptional flavor. Ganache makes a
lovely filling in between cakes and cookies, too, especially the Vanilla Wafers (page 108).
¾ cup full-fat coconut milk
1½ cups nondairy chocolate
chips
• Heat the coconut milk in a small saucepan over medium
heat just until it begins to bubble. Remove from heat. Place
chocolate chips in small bowl and then stir in hot coconut
milk to melt the chips. Let cool until slightly thickened.
YIELD: 2 CUPS
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DEVILISHLY DARK
CHOCOLATE SAUCE
S N C B
Espresso and cocoa powders combine for a sinfully rich sauce. Easy to make, it is great served
warm over ice cream, or drizzled onto cheesecakes for an extra-special touch.
²⁄ ³ cup dark cocoa powder
½ teaspoon espresso powder
1²⁄ ³ cups sugar
1¼ cups water
1½ teaspoons vanilla extract
YIELD: 1 CUP
• In a medium saucepan, whisk together the cocoa powder,
espresso powder, sugar, and water. Over medium heat,
bring the mixture to a boil and let cook for 1 minute, while
stirring constantly. Remove from heat and stir in vanilla extract. Let cool before transferring to an airtight container.
Store in refrigerator for up to 2 weeks and reheat to serve
warm or use cold.
HOT FUDGE SAUCE
S N C B
Better than the kind you can buy from the store, this hot fudge sauce keeps for up to 1
month if stored in an airtight container in the fridge. Or, eat it right away on anything and
everything you can; I won’t judge.
1 cup sugar
¹⁄ ³ cup cocoa powder
2 tablespoons brown rice
flour (superfine is best)
2 tablespoons coconut oil
1 cup nondairy milk
1 teaspoon vanilla extract
YIELD: 1½ CUPS
• In a small saucepan, whisk together all of the ingredients
and heat over medium heat. Continue to stir as the mixture
heats, ensuring no lumps remain as the mixture gets hot.
Reduce the temperature slightly and continue to cook until
thickened, for about 3 to 4 minutes. Stir well right before
serving and enjoy hot.
• Store in airtight container in the refrigerator for up to 1
month, and reheat as needed to top ice cream and other
goodies.
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BUTTERSCOTCH SAUCE
S N C B
Salty and sweet butterscotch sauce was always my favorite topper for ice cream. I like having
a jar stowed away in the fridge for those inevitable ice cream sundae cravings.
¼ cup nondairy margarine
1 cup packed brown sugar
¾ cup canned full-fat
coconut milk
½ teaspoon vanilla extract
YIELD: 2 CUPS
• Place the margarine into a 2-quart saucepan over medium
heat and melt slightly. Add in the brown sugar and heat until
the margarine and sugar have mostly melted.
• Once liquefied, add the coconut milk and vanilla extract and
stir well. Continue to cook over medium heat for 9 minutes,
stirring often. Turn off heat and let cool slightly. Whisk together well and transfer to a glass jar. Let cool completely
before capping and transferring to the refrigerator. This will
keep for up to 3 weeks.
CARAMEL SAUCE
S N C B
This easy caramel sauce was created for topping the Caramel Chai Cheesecake but is also
incredible over ice cream, especially with sprinkles.
1 cup brown sugar, packed
½ cup nondairy margarine
¼ cup almond or coconut
milk
1¼ teaspoons vanilla extract
• In a 2-quart saucepan, whisk together the ingredients and
warm over medium heat. Cook, stirring, just until the mixture has thickened to a creamy caramel sauce consistency,
for about 5 minutes. Store in airtight container in refrigerator for up to 2 weeks.
YIELD: 1 CUP
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Chapter 3
CAPTIVATING
COOKIES AND BARS
Who doesn’t love a cookie? They come in all shapes, sizes, textures, fla-
vors, and colors, are easy to prepare, and are always a crowd-pleaser—especially
when they are free of a few common allergens, like dairy, eggs, and gluten!
You may want to invest in a few cookie jars to house all these cookies and bars.
If the baking bug hits you hard, cookies do make wonderful gifts.
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DROP COOKIES
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CLASSIC CHOCOLATE
CHIP COOKIES
S N C B
Crispy, chewy, and crunchy, these chocolate chippers are just like the ones the corner cookie
shop makes. Be sure to let these rest for at least 30 minutes before transferring from cookie
sheet.
2 tablespoons flaxseed meal
4 tablespoons water
1 cup nondairy margarine
1 cup sugar
1 cup packed brown sugar
1 teaspoon vanilla extract
1 teaspoon baking soda
2 teaspoons warm water
2 cups sorghum flour
1 cup brown rice flour
½ cup tapioca flour
1 teaspoon xanthan gum
1 cup semi-sweet nondairy
chocolate chips
YIELD: 24 COOKIES
• Preheat oven to 375°F.
• In a small bowl, mix the flaxseed meal with the water and
allow it to rest for at least 5 minutes, or until thick. Cream
together the margarine and sugars until smooth. Add in the
vanilla extract and prepared flaxseed meal. Blend together
the baking soda and water and add into the creamed margarine mixture.
• In a separate bowl, whisk together the rest of the ingredients
up to the chocolate chips. Gradually stir the flours into the
margarine mixture until a clumpy dough forms. It should be
doughy, but not sticky. If it is too sticky, you will need to add
more sorghum flour, about 1 tablespoon at a time, until it
becomes a soft dough.
• Shape the dough into rounded spoonfuls and place onto an
ungreased cookie sheet about 2 inches apart. Bake on the
middle rack about 11 minutes, or until slightly golden brown
on edges.
• Store in airtight container up to 1 week.
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OATMEAL RAISIN COOKIES
S N C B
Addictively easy, these are always a welcome addition to a standard cookie tray. If you’re like
I was as a kid, feel free to sub in chocolate chips for the raisins.
2 tablespoons flaxseed meal
¼ cup water
1 cup nondairy margarine
1 cup brown sugar
1 teaspoon vanilla extract
1 cup brown rice flour
½ cup potato starch
¼ cup tapioca flour
1 teaspoon xanthan gum
1 teaspoon baking powder
3 cups certified gluten-free
oats
1 cup raisins
YIELD: 24 COOKIES
• Preheat oven to 350°F. In a small bowl, combine the flaxseed meal with the water and let rest for 5 minutes, until
gelled.
• In a large mixing bowl, cream together the margarine and
sugar until smooth. Add in the vanilla extract and the prepared flaxseed.
• In a medium bowl, whisk together the brown rice flour, potato starch, tapioca flour, xanthan gum, and baking powder. Stir into the creamed sugar mixture. Fold in the oats and
raisins.
• Shape the dough into about 1½-inch balls and place onto an
ungreased cookie sheet about 2 inches apart. Flatten slightly
and bake on middle rack for 15 minutes. Let cool completely
before serving. Store in airtight container for up to 1 week.
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PRETENTIOUSLY PERFECT
PEANUT BUTTER COOKIES
S C B
To be able to call oneself “perfect” takes a good bit of gusto, but man oh man, do these cookies deliver! Chewy, but crunchy, and baked until gloriously golden, these can also be perfect
almond, cashew, or sunflower butter cookies if you have a peanut allergy. Simply swap in
another nut or seed butter.
½ cup nondairy margarine
¾ cup smooth peanut butter
½ cup sugar
½ cup packed light brown
sugar
1 tablespoon flaxseed meal
2 tablespoons water
¾ cup sorghum flour
¼ cup tapioca flour
½ cup potato starch
¾ teaspoon xanthan gum
¾ teaspoon baking soda
YIELD: 24 COOKIES
• Preheat oven to 375°F.
• In a large mixing bowl, cream together the margarine, peanut butter, and sugars until smooth. In a small bowl, mix the
flaxseed meal with the water and allow it to rest for at least 5
minutes, or until thick. Add into the peanut butter mixture.
• In a separate bowl, whisk together the rest of the ingredients and then gradually incorporate into the peanut butter
mixture until all has been added and a clumpy dough forms.
Roll dough into 1-inch balls and flatten the cookies using a
fork, forming a crisscross pattern and pressing down gently
but firmly. Place 2 inches apart onto an ungreased cookie
sheet.
• Bake for 11 minutes. Remove from the oven but let remain
on cookie sheet until completely cooled. Store in airtight
container for up to 2 weeks. These also freeze nicely.
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SNICKERDOODLES
S N C B
Some speculate that Snickerdoodles have German roots, while others believe that the name
“Snickerdoodle” was just another whimsical cookie name made in the nineteenth-century
New England tradition. Regardless of the source of the name, these cookies are another
childhood favorite.
2 tablespoons flaxseed meal
4 tablespoons water
½ cup nondairy margarine
½ cup nonhydrogenated
shortening
1½ cups sugar, plus 4
tablespoons for rolling
1 teaspoon vanilla extract
2 teaspoons cream of tartar
2 teaspoons baking soda
½ teaspoon salt
1 cup sorghum flour
1 cup millet flour
¾ cup potato starch
1 teaspoon xanthan gum
1 tablespoon cinnamon,
for rolling
YIELD: 24 COOKIES
• Preheat oven to 375°F.
• In a small bowl, mix the flaxseed meal with the water and
allow it to rest for at least 5 minutes, or until thick.
• Cream together the margarine, shortening, and 1½ cups
sugar until smooth. Mix in the prepared flaxseed meal, vanilla extract, cream of tartar, baking soda, and salt.
• In a separate bowl, combine sorghum flour, millet flour,
potato starch, and xanthan gum. Slowly combine the flour
mixture with the sugar mixture and mix vigorously (or use an
electric mixer set on medium-low speed) until a stiff dough
forms.
• In another small bowl combine the 4 tablespoons sugar with
the cinnamon.
• Roll dough into 1-inch balls and then roll each dough-ball
into the cinnamon sugar mixture.
• Place 2 inches apart on an ungreased cookie sheet and bake
for 9 minutes.
• Remove from oven, sprinkle with a touch more sugar, and let
cool on cookie sheet for about 5 minutes.
• Transfer the cookies to a wire rack and let cool for at least 20
more minutes before handling. Store in airtight container for
up to 1 week.
These tender cinnamon sugar–speckled cookies need a lot of
space when baking. Be sure to place them at least 2 inches apart
on a cookie sheet or the cookies will merge together.
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TRAIL MIX COOKIES
S C B
These cookies feature all my favorite flavors of trail mix baked right into a scrumptious
cookie. The options for mix-ins are endless. Try pepitas, dried blueberries, or even your favorite spice blend to shake things up!
½ cup smooth peanut butter
½ cup nondairy margarine
1½ cups turbinado sugar
1 teaspoon vanilla extract
3 tablespoons flaxseed meal
6 tablespoons water
¼ teaspoon salt
1 cup sorghum flour
½ cup brown rice flour
¼ cup almond meal
½ cup potato starch
¼ cup tapioca flour
1 teaspoon xanthan gum
1 teaspoon baking powder
½ cup shredded coconut
(sweetened)
1 cup nondairy chocolate
chips
½ cup sliced almonds
½ cup raisins
• Preheat oven to 375°F. In a large bowl, cream together the
peanut butter, margarine, sugar, and vanilla extract until
smooth. In a small bowl, mix the flaxseed meal with the water and allow it to rest for at least 5 minutes, or until thick.
Add in the prepared flaxseed meal.
• In a separate bowl, whisk together the salt, sorghum flour,
brown rice flour, almond meal, potato starch, tapioca flour,
xanthan gum, and baking powder. Gradually add the flour
mixture into the peanut butter mixture and mix until a dough
forms.
• Fold in the coconut, chocolate chips, almonds, and raisins
until incorporated.
• Drop by rounded tablespoonfuls onto an ungreased cookie
sheet 2 inches apart. Flatten slightly with the back of a spoon
and bake for 12 minutes, or until bottoms are golden brown.
Let cool completely on the rack before enjoying. Store in airtight container for up to 1 week.
YIELD: 24 COOKIES
If you use a sugar other
than turbinado, you may
need to add 1 to 2 tablespoons of nondairy milk to
get a proper dough to form.
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SUPER-SOFT CHOCOLATE
CHIP PUMPKIN COOKIES
S N C B
Just as the name implies, these cookies are super soft and chock-full of pumpkin goodness. I
love making these for Halloween parties, as they are always quick to get gobbled up!
½ cup nondairy margarine
1¹⁄ ³ cups sugar
1¼ cups canned (or fresh,
drained well in cheesecloth)
pumpkin puree
1 teaspoon vanilla extract
1 teaspoon baking powder
½ teaspoon baking soda
1 teaspoon sea salt
1¼ cups sorghum flour
¾ cup brown rice flour
½ cup potato starch
¼ cup tapioca flour
1 teaspoon xanthan gum
1 cup nondairy chocolate chips
• Preheat oven to 350°F.
• Cream together the margarine and sugar. Once smooth, mix
in the pumpkin.
• In separate bowl, mix together the rest of the ingredients except for the chocolate chips. Slowly fold the flour mixture
into the pumpkin mixture just until mixed. Fold in the chocolate chips.
• Drop by tablespoonfuls onto an ungreased cookie sheet
about 2 inches apart. Bake for 17 minutes. Remove from
oven and let cool completely before enjoying. Store in airtight container for up to 1 week.
YIELD: 20 COOKIES
If using fresh pumpkin with
these, be sure to strain the
pumpkin very well so that
very little liquid remains before adding to the cookies.
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GARAM MASALA COOKIES
S C B
If you think garam masala is only good for savory dishes, these cookies will open your eyes!
With warming notes of brown sugar, vanilla, and the delicious Indian spice blend, what’s not
to love?
1 cup cold nondairy
margarine
¾ cup sugar
¾ cup brown sugar
1 teaspoon vanilla extract
2 teaspoons baking powder
2 teaspoons garam masala
1 teaspoon xanthan gum
2 tablespoons apple cider
vinegar
¼ cup almond flour
1 cup buckwheat flour
½ cup sweet white rice flour
2 tablespoons cocoa powder,
for dusting
• Preheat oven to 375°F. Cream together the margarine and
sugars. Add the vanilla extract, baking powder, garam masala, and xanthan gum. Add the vinegar and then gradually
mix in all of the flours a little at a time until well blended.
• Using a tablespoon, scoop out round balls onto an
ungreased cookie sheet about 3 inches apart. Bake for
about 10 minutes, or until the cookies have flattened out
completely.
• While they are still warm, sprinkle a touch of cocoa powder
on each cookie. Store in airtight container for up to 1 week.
YIELD: 18 COOKIES
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MAPLE COOKIES
S N B
Crispy on the inside and cakey in the middle, these irresistible cookies will have you reaching
in the cookie jar again and again with their seductive maple flavor. For an extra-indulgent
treat, top with the glaze from Mini Maple Donuts (page 180).
1 tablespoon flaxseed meal
2 tablespoons water
½ cup nondairy margarine
½ cup brown sugar
½ cup maple syrup
1 teaspoon maple extract
1 teaspoon baking soda
1¾ cups superfine brown
rice flour
1 cup potato starch
¼ cup cornstarch
¼ cup tapioca flour
1 teaspoon xanthan gum
½ teaspoon salt
½ cup turbinado sugar
• Preheat oven to 350°F. Line a cookie sheet with parchment
paper. Mix the flaxseed meal with the water in a very small
bowl. Let rest for 5 minutes, or until gelled.
• In a large mixing bowl, cream together the margarine, sugar,
and maple syrup until fluffy. Mix in the prepared flaxseed
meal and maple extract.
• In a medium bowl, whisk together the remaining ingredients, except for the turbinado sugar, and then gradually incorporate into the creamed margarine until a soft dough is
formed. Do not overmix.
• Form into 1-inch balls and roll in the turbinado. Flatten
slightly with the back of a fork and bake for 15 minutes, rotating the cookie tray after 10 minutes’ baking time. Let cool
completely before removing from cookie sheet. Store in airtight container up to 1 week.
YIELD: 24 COOKIES
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PECAN SANDIES
S C B
It took a little effort to come up with a cookie that rivals the store-bought version I so fondly
remember from my childhood, but I think I’ve captured it with this recipe. Be sure to serve
with a tall cold glass of almond or rice milk!
1 tablespoon flaxseed meal
2 tablespoons water
½ cup nondairy margarine
½ cup olive oil
½ cup confectioner’s sugar
½ cup sugar
1¼ cups brown rice flour
½ cup potato starch
¼ cup tapioca flour
1 teaspoon xanthan gum
½ teaspoon baking soda
½ teaspoon cream of tartar
½ teaspoon salt
1 cup chopped pecans,
plus 24 whole pecans
for topping
• Preheat oven to 375°F.
• Mix the flaxseed meal with the water in a very small bowl.
Let rest for 5 minutes, or until gelled. In a large bowl, mix
together the margarine, oil, sugars, and prepared flaxseed
meal until blended.
• In a separate bowl, whisk together the brown rice flour, potato starch, tapioca flour, xanthan gum, baking soda, cream
of tartar, and salt. Add the flour mixture to the sugar mixture
and stir well to combine into a slightly oily dough. Add the
chopped pecans.
• Form into 1-inch balls, place 2 inches apart onto an
ungreased cookie sheet, and place a single pecan on top of
each cookie. Bake for 11 minutes, or until lightly golden on
the edges.
• Let cool completely before serving. Store in airtight container
for up to 1 week.
YIELD: 24 COOKIES
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COCOA MACAROONS
S N C B
These simple cookies are ooey, gooey, and chewy with a crispy crunchy outer shell. Perfect
for snacking. If you want to change it up a bit, try the Australian method and place a small
bit of jam or a fruit—such as a dried cherry—inside the coconut dough before baking.
3 tablespoons flaxseed meal
¼ cup + 2 tablespoons water
4 cups sweetened shredded
coconut
¼ cup cocoa powder
½ cup sugar
½ teaspoon salt
YIELD: 24 COOKIES
• Preheat oven to 350°F and line a cookie sheet with a silicone
mat or parchment paper.
• In a small bowl, whisk together the flaxseed meal and water
and let set for 5 minutes, until gelled. In a medium bowl, stir
together the remaining ingredients until blended. Fold in the
prepared flaxseed meal and stir well until completely incorporated. The batter will be slightly tricky to squeeze together
but will hold well once baked. Drop by tablespoons onto the
prepared cookie sheet and bake for 15 to 18 minutes, until
fragrant and slightly darkened.
• Let rest for at least 1 hour before serving.
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FLORENTINES
S C B
Even though the name sounds wholly Italian, these cookies most likely originated in French
kitchens, with the name simply a nod to the Tuscan city. As beautiful as they are tasty, don’t
be intimidated by the Florentine; they are a snap to make. Be sure to leave extra space in
between each cookie, as they spread! Aim for about six per standard-size cookie sheet.
1¼ cups sliced almonds
¼ cup superfine brown
rice flour
¹⁄ ³ cup sugar
4 tablespoons nondairy
margarine
¼ cup agave
¼ teaspoon salt
¹⁄ ³ cup nondairy chocolate,
melted
2 tablespoons finely chopped
Candied Orange Peels
(page 266) or orange zest
YIELD: 12 COOKIES
• Preheat oven to 350°F.
• In a medium bowl, combine the almonds and the brown rice
flour. In a small saucepan, mix together the sugar, margarine,
agave, and salt and bring to a boil, stirring often. Remove
immediately from heat and stir mixture into the almond mixture. Mix until totally combined and drop by heaping tablespoons onto a parchment-lined cookie sheet, about 3 inches
apart. Using a lightly greased fork, press down cookies into a
flat circle, so that the almonds are in a single layer.
• Bake for 5 minutes, rotate the cookie sheet, and bake for 4
to 5 minutes more, until the edges of the cookies are golden
brown. Let cool completely and then drizzle with melted
chocolate and sprinkle with orange peel. Let chocolate firm
up before serving. Store in airtight container for up to 1 week.
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THUMBPRINT COOKIES
S C B
A lovely cookie that is simple to make and easy on the eyes. Sprinkle with confectioner’s
sugar once cooled for an elegant presentation. This cookie works best with low-sugar preserves (my favorites are apricot and raspberry!) or a high-pectin jam. Other types of jams can
cause the filling to spread.
1 tablespoon flaxseed meal
2 tablespoons water
1 cup nondairy margarine
1 cup sugar
1 teaspoon vanilla extract
1 teaspoon baking powder
1 cup sorghum flour
1 cup potato starch
1 cup almond meal
1 teaspoon xanthan gum
¹⁄ ³ cup preserves
(1 teaspoon per cookie)
YIELD: 24 COOKIES
• Preheat oven to 350°F.
• Mix the flaxseed meal with the water in a very small bowl. Let
rest for 5 minutes, or until gelled. Line a cookie sheet with
parchment paper or a silicone baking mat.
• Cream together the margarine and sugar until smooth. Add
in the prepared flaxseed meal and vanilla extract and mix
well.
• In a separate bowl, combine the baking powder, sorghum
flour, potato starch, almond meal, and xanthan gum.
• Gradually add the flour mixture into the sugar mixture until
a stiff dough forms.
• Shape into 1-inch balls and place onto cookie sheet. Use the
back of a ½ teaspoon (or your thumb) to make an indent in
the cookies while slightly flattening them.
• Fill each cookie with a little less than a teaspoon of preserves. Bake for 15 minutes in preheated oven and then let
cool completely. Store in airtight container for up to 4 days.
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MEXICAN WEDDING COOKIES
S C B
These delicately crunchy cookies practically melt in your mouth. Also known as Russian Tea
Cakes or Polvorones, it doesn’t matter what name you use—once you try them, you’ll never
forget them.
¾ cup nondairy margarine
½ cup confectioner’s sugar,
plus ¼ cup for rolling
½ teaspoon salt
1 cup almond meal
1½ teaspoons vanilla extract
¾ cup sorghum flour
½ cup potato starch
¼ cup tapioca flour
1 teaspoon xanthan gum
YIELD: 15 COOKIES
• Preheat oven to 325°F.
• In a large mixing bowl, cream together the margarine and ½
cup confectioner’s sugar until smooth. Add the salt, almond
meal, and vanilla extract and mix well. In a separate bowl,
whisk together the sorghum flour, potato starch, tapioca
flour, and xanthan gum.
• Gradually incorporate the flour mixture into the margarine
mixture until a clumpy dough forms. Shape into 1-inch balls
and place onto an ungreased cookie sheet.
• Bake for 17 to 20 minutes in a preheated oven. Let cool for 2
to 3 minutes, then coat the entire cookie with the additional
confectioner’s sugar. Let cool completely before serving.
Store in airtight container for up to 2 weeks.
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CRANBERRY WHITE
CHOCOLATE ORANGE CLUSTERS
S N B
These soft clusters of fragrant citrus, tangy cranberry, and creamy white chocolate will have
you reaching in the cookie jar again and again!
2 tablespoons flaxseed meal
4 tablespoons water
½ cup nondairy margarine
½ cup unsweetened
applesauce
1 cup sugar
1 teaspoon vanilla extract
½ teaspoon orange zest
1 teaspoon salt
1 teaspoon baking soda
1½ cups superfine or regular
brown rice flour
1 cup cornstarch
½ cup tapioca flour
1 teaspoon xanthan gum
½ cup dried cranberries
½ cup nondairy white
chocolate chips
• Preheat oven to 375°F.
• In a small bowl, mix together the flaxseed meal and the water and let rest until gelled, for about 5 minutes.
• In a large mixing bowl, cream together the margarine, applesauce, sugar, vanilla extract, and orange zest until smooth.
In a medium bowl, whisk together the salt, baking soda,
brown rice flour, cornstarch, tapioca flour, and xanthan
gum. Gradually incorporate into the sugar mixture until a
soft dough forms. Fold in the cranberries and white chocolate chips.
• Drop by the tablespoonful onto a parchment-lined cookie
sheet, about 2 inches apart. Bake for 12 to 15 minutes, until
golden brown on edges. Let cool completely before serving.
Store in airtight container for up to 1 week.
YIELD: 24 COOKIES
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DATE DROP COOKIES
N B
Sticky sweet centers are enveloped in a soft cookie to bring you an ultimate treat. My husband, who is admittedly a cookie fanatic, raves about these guys and their irresistible texture.
I particularly like them because they are simple to prepare but look so beautiful when baked.
For soy-free cookies, use soy-free yogurt.
FILLING
1¼ cup dates, pitted and
finely chopped
½ cup water
Pinch salt
COOKIES
2 tablespoons ground
flaxseed
4 tablespoons water
1 cup nondairy margarine
¾ cup sugar
¾ cup brown sugar
¹⁄ ³ cup plain unsweetened
nondairy yogurt
1 teaspoon vanilla extract
1¼ cups sorghum flour
1 cup superfine brown
rice flour
¾ cup cornstarch
¼ cup sweet white rice flour
1 teaspoon xanthan gum
1¼ teaspoons baking soda
½ teaspoon salt
• Place filling ingredients into a 2-quart saucepan and heat
over medium heat, stirring often. Cook mixture for 5 minutes, or until thickened. Set aside.
• Preheat oven to 400°F.
• In a small bowl, combine the flaxseed meal with water and
allow to gel for 5 minutes, or until thick. In a large mixing bowl, cream together the margarine and sugars until
smooth. Add in the prepared flaxseed meal, yogurt, and vanilla extract.
• In a separate bowl, whisk together the rest of the ingredients. Gradually incorporate the flour mixture into the sugar
mixture until a clumpy dough forms.
• On an ungreased cookie sheet, drop a tablespoon of the
dough. Next, place a teaspoon of the date filling on top
of the dough, and then top with a teaspoon more cookie
dough. Repeat with all dough and filling. Bake for 11 minutes; let cool completely before serving. Store in airtight container for up to 1 week.
YIELD: 24 COOKIES
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PEANUT BUTTER CHOCOLATE
NO-BAKE COOKIES
S C B
This is one of the very first recipes I learned to make as a kid, and boy did I make them a
lot! These were always a favorite due to their quickness and ease and irresistible chocolate
peanut butter combo.
¼ cup cocoa powder
2 cups sugar
½ cup almond milk
½ cup nondairy margarine
½ cup + 3 tablespoons
creamy peanut butter
1 teaspoon vanilla extract
3½ cups certified gluten-free
oats
• Line a large cookie tray with parchment paper.
• In a 2-quart saucepan, combine the cocoa powder, sugar,
almond milk, and margarine. Bring to a boil over medium
heat, stirring often. Boil for exactly 2 minutes and then remove from heat. Immediately stir in the peanut butter and
vanilla extract. Fold in the oats and then drop by spoonfuls
on prepared cookie tray. Let rest until firm, for about 1 to 2
hours. Store in airtight container for up to 1 week.
YIELD: 24 COOKIES
CHERRY COCONUT
NO-BAKE COOKIES
S C B
Tart cherries work so nicely with the base of these no-bakes—perfect for when you’re craving cookies, but don’t want to turn on the oven.
2 cups sugar
¼ cup coconut oil
2 teaspoons vanilla extract
½ cup nondairy milk
3 cups certified gluten-free
oats
²⁄ ³ cup dried cherries
½ cup unsweetened
flaked coconut
¼ cup almond meal
YIELD: 24 COOKIES
• Line a large cookie tray with parchment paper.
• In a 2-quart saucepan, over medium heat, combine the
sugar, coconut oil, vanilla extract, and nondairy milk. While
stirring often, bring the mixture to a boil. Once boiling, continue cooking over medium heat, stirring occasionally, for
1½ to 2 minutes. Remove the mixture from heat and stir in
oats, cherries, coconut, and almond meal.
• Drop by heaping tablespoonfuls onto the prepared cookie
sheet. While the cookies are still warm, guide them into an
evenly round shape using lightly greased fingertips.
• Let the cookies cool for about 1 hour at room temperature.
They will harden up nicely.
• Store in airtight container for up to 2 weeks.
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BLACK AND WHITE COOKIES
S N C
If you’ve never tried a black and white cookie, you are in for a treat. These ginormous lemony beasts boast not one, but two flavors of icing: chocolate and vanilla.
½ cup + 1 tablespoon
nondairy margarine
¾ cup sugar
½ teaspoon lemon oil or
extract
2 teaspoons egg replacer
powder (such as Orgran)
mixed with 2 tablespoons
water
1 cup besan/chickpea flour
½ cup white rice flour
½ cup potato starch
1 teaspoon xanthan gum
½ teaspoon baking powder
¼ teaspoon salt
²⁄ ³ cup nondairy milk
1 recipe Chocolate Glaze
(page 78)
1 recipe Vanilla Glaze
(page 77)
YIELD: 12 COOKIES
• Preheat oven to 350°F. Line a large baking sheet with parchment paper.
• Cream together the margarine and sugar in a large mixing
bowl. Add in the lemon oil and prepared egg replacer. In a
separate bowl, whisk together the besan, white rice flour,
potato starch, xanthan gum, baking powder, and salt. Add it
to the margarine mixture and then add in the nondairy milk.
Stir well to combine until a fluffy cookie dough is formed.
Using an ice cream scoop, drop dough in 3-ounce balls onto
the prepared cookie sheet, leaving about 4 inches between
each cookie. You will have to make these in multiple batches
as they need room to spread.
• Bake for 22 minutes, or until edges are light golden brown.
Remove from the oven and let cool completely. Prepare
the Vanilla Glaze (page 77) and frost one half of each of
the cookies with the vanilla glaze. Let harden for about 20
minutes, and prepare the Chocolate Glaze (page 78). Frost
the other half of each cookie with the chocolate glaze. Let
harden completely, for about 2 hours, before serving. Store
in airtight container for up to 3 days.
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GINGER SNAPPERS
S N C B
Crispier than gingerbread, these snappers pack a big ginger flavor into such a small little
snack.
1 tablespoon flaxseed meal
2 tablespoons water
1 cup packed light brown
sugar
¾ cup olive oil
¼ cup molasses
1 cup sorghum flour
¼ cup superfine brown
rice flour
½ cup potato starch
¼ cup tapioca flour
1 teaspoon xanthan gum
2 teaspoons baking soda
1 teaspoon salt
1 teaspoon cinnamon
2 teaspoons fresh grated
ginger
½ teaspoon cloves
¹⁄ ³ cup turbinado sugar,
for rolling
• In a small bowl, combine the flaxseed meal with water and
let rest until gelled, for about 5 minutes. Preheat oven to
375°F.
• In a large bowl, mix together the brown sugar, olive oil, molasses, and prepared flaxseed meal.
• In a smaller bowl, whisk together the rest of the ingredients
except for the turbinado sugar, and, once mixed, gradually
incorporate into the sugar mixture until a stiff dough forms.
• Roll into 1-inch balls and then coat with turbinado sugar.
Flatten slightly using the bottom of a glass and bake for 13
minutes in preheated oven. Let cool completely before serving. Store in airtight container for up to 2 weeks.
YIELD: 24 COOKIES
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LEMON OLIVE OIL COOKIES
S C B
Tender and bright, these cookies are sure to delight! Use freshly squeezed lemon juice and
extra-virgin olive oil for best results. If the dough seems a little soft, be sure to chill for about
20 minutes in the refrigerator before baking to prevent excessive spreading.
1 cup sorghum flour
¾ cup brown rice flour
½ cup potato starch
¼ cup almond meal
1 teaspoon xanthan gum
1¼ cups sugar
2 teaspoons baking soda
½ teaspoon salt
2 teaspoons lemon zest
½ cup olive oil
½ cup lemon juice
Granulated sugar for
garnishing
YIELD: 24 COOKIES
• Preheat oven to 350°F.
• In a large bowl, whisk the sorghum flour, brown rice flour,
potato starch, almond meal, xanthan gum, sugar, baking
soda, and salt. Mix in the lemon zest, olive oil, and lemon
juice until a thick cookie dough forms.
• Drop the dough by heaping tablespoonfuls, or roll dough
into walnut-size balls and place about 2 inches apart onto
an ungreased baking sheet.
• Flatten slightly with a fork (like you would with a peanut butter cookie) and sprinkle lightly with granulated sugar.
• Bake in your preheated oven for 12 minutes, or until edges
are slightly golden brown.
• Remove from oven and let cool completely before serving.
Store in airtight container for up to 1 week.
Pizzelles, page 114
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ROLLED AND
SHAPED COOKIES
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VANILLA WAFERS
S N C B
A vanilla wafer is always a good cookie to have around for basic reasons, like making into
cookie crumbs, using in trifles, and simply snacking. Use the highest-quality vanilla extract
you can get your hands on for these, or better yet, make your own (page 31).
1 tablespoon flaxseed meal
2 tablespoons water
5 tablespoons nondairy
margarine
1 cup sugar
1 tablespoon vanilla extract
¼ cup nondairy milk
¾ cup sorghum flour
½ cup white rice flour
½ cup potato starch
¼ cup tapioca flour
1 teaspoon xanthan gum
2 teaspoons baking powder
¼ teaspoon salt
• Preheat oven to 350°F and line a cookie sheet with parchment paper.
• In a small bowl, stir together the flaxseed meal and water
and let rest until gelled, for about 5 minutes.
• In a separate bowl, cream together the margarine, sugar,
and vanilla extract until smooth. Mix in the prepared flaxseed meal and nondairy milk.
• In a medium bowl, whisk together the remaining ingredients
and then combine well with the margarine mixture until a
soft dough forms. Place into a large freezer bag and snip off
the tip. Pipe out 1-inch circles onto the parchment-covered
cookie sheet about 1 inch apart. Bake for about 20 minutes,
or until golden brown on edges. Let cool completely before
serving. Store in airtight container for up to 2 weeks.
YIELD: ABOUT 36 COOKIES
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CHOCOLATE WAFERS
S N C B
Just as versatile as their vanilla cousins, these wafers can wear many hats. Sandwich a little
Caramel Frosting (page 76) in between two cookies or add 1 teaspoon mint extract and dip
them in melted chocolate for easy thin mints.
¾ cup cold nondairy
margarine
1 cup sugar
1 cup sorghum flour
¾ cup cocoa powder
½ cup potato starch
1 teaspoon xanthan gum
¼ teaspoon baking soda
2 tablespoons strong coffee
¼ cup additional cocoa
powder
YIELD: 36 COOKIES
• Preheat oven to 350°F. Line a large cookie sheet with parchment paper or a silicone baking mat.
• In a large bowl, cream together the margarine and sugar until smooth. In a separate bowl, whisk together the sorghum
flour, cocoa powder, potato starch, xanthan gum, and baking soda. Fold the dry ingredients into the sugar mixture and
mix until crumbly. Add the coffee and mix until a soft dough
forms.
• Gradually fold in the ¼ cup cocoa powder and mix just until
dough is workable. Chill in freezer for 5 to 10 minutes and
then pinch off sections large enough to create 1-inch balls.
Place dough balls onto the prepared baking sheet and flatten with the bottom of a glass to about ¼ inch thick. Bake
for 16 minutes. Allow to cool completely before serving.
Store in airtight container to keep crisp for up to 2 weeks.
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SUGAR COOKIES
S N C B
Sometimes a basic sugar cookie is the best dessert! The secret to these cookies is to keep the
dough chilled. I like them best rolled to ¼ inch thick, but you can roll them a touch thinner
if you prefer a crispier sugar cookie.
¾ cup nondairy margarine
½ cup sugar
½ cup confectioner’s sugar
3 teaspoons powdered egg
replacer + 2 tablespoons
hot water, frothed
with fork
2 tablespoons apple cider
vinegar
1 teaspoon vanilla extract
1 cup sorghum flour
½ cup white rice flour
¾ cup potato starch
½ cup tapioca flour
1 teaspoon xanthan gum
1 teaspoon baking powder
YIELD: 24 COOKIES
• Cream together the margarine and sugars until smooth. Mix
in the prepared egg replacer along with the vinegar and vanilla extract.
• In a separate bowl, whisk together the sorghum flour, white
rice flour, potato starch, tapioca flour, xanthan gum, and
baking powder. Gradually combine the flour mixture with
the margarine mixture until a clumpy dough forms. If the
dough seems too sticky to handle, add a little more sorghum
flour . . . it should be easily workable with your hands, yet a
little bit sticky. Form into a patty, wrap in plastic wrap, and
chill until cold, for about 1 hour in the refrigerator and 15
minutes in the freezer.
• When your dough is chilled, preheat oven to 400°F. Lay
countertop or other work area with parchment paper, and
using a lightly floured (any kind of flour will do) rolling pin,
roll dough anywhere between ¹⁄ ³ to ½ inch thick. Cut out using your favorite cookie cutters, and use a flat metal spatula
to gently lift the cookies and place them onto an ungreased
cookie sheet. Repeat until all dough is used. If the dough
seems to be getting a little soft and sticks to your pin, rechill
until once again workable.
• Bake cookies for 7 to 8 minutes, or until slightly golden
brown on edges. Remove from oven and let cool completely
before handling. Store in airtight container for up to 1 week.
• Once they have fully cooled, eat as is or cover them with icing! Royal Icing (page 78) works beautifully here. Pipe a ring
around the cookie’s exterior and let harden before filling it in
with icing. This will ensure an even layer of icing on the tops
with no drips.
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BUTTERY SHORTBREAD
S N C B
Shortbread used to be considered a delicacy and was reserved for special occasions, such as
Christmas or weddings. But no need to wait for a holiday, whip some of these cookies up
anytime a craving strikes. This simple cookie can be made extra fancy if you bake them in
shortbread molds and dip the ends in melted chocolate.
1 tablespoon flaxseed meal
2 tablespoons water
½ cup + 2 tablespoons
nondairy margarine
½ cup sugar
1 teaspoon vanilla extract
¾ cup sorghum flour
¼ cup brown rice flour
¼ cup tapioca flour
½ cup arrowroot starch
¼ cup sweet white rice flour
1 teaspoon xanthan gum
½ cup nondairy chocolate
chips, melted, for dipping
(optional)
YIELD: ABOUT 20 COOKIES
• In a small bowl, combine the flaxseed meal with water and
let rest until gelled, for about 5 minutes. In a large mixing
bowl, cream together the margarine and the sugar until
smooth. Add in the prepared flaxseed meal and vanilla extract and mix until combined.
• In a separate bowl, whisk together the sorghum flour, brown
rice flour, tapioca flour, arrowroot starch, sweet white rice
flour, and xanthan gum. Gradually mix into the sugar mixture until a clumpy dough forms. The dough may be crumbly at first, but allow enough mixing time for it to come
together.
• Wrap the dough in parchment paper and chill for about 30
minutes in the freezer. The dough should be cold, but workable; if it is too crumbly once removed from the freezer, work
it a bit with your hands to soften it up.
• Preheat oven to 350°F.
• Create a disk with the dough and place in between two sheets
of plastic wrap and roll out to a ¼ inch thickness. Cut using
a bench scraper into 2-inch squares, or use a circle cookie
cutter, and place onto an ungreased cookie sheet. Bake for
12 minutes, or until bottoms are slightly golden brown. Let
cool completely before removing from cookie sheet. At this
point, if desired, the cookies can be dipped in melted chocolate and allowed to set back up on a sheet of waxed paper.
Store in airtight container for up to 2 weeks.
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CHOCOLATE SHORTBREAD
S N C B
Just like the traditional shortbread, only much more chocolaty. I like to cut these into bars,
but feel free to shape them as you desire with metal cookie cutters.
1 cup nondairy margarine
½ cup + 2 tablespoons sugar,
plus ¼ cup for rolling
½ cup cocoa powder
¾ cup sorghum flour
¾ cup brown rice flour
½ cup potato starch
1 teaspoon xanthan gum
YIELD: 12 COOKIES
• Cream together the margarine and ½ cup + 2 tablespoons
sugar until smooth. Using an electric mixer, or mixing quickly
with a spoon, gradually add the cocoa powder.
• In a separate bowl, combine the sorghum flour, brown rice
flour, potato starch, and xanthan gum. Add the flour mixture into the sugar mixture (a little bit at a time) until all is
incorporated.
• Keep mixing until a stiff dough forms, scraping down the
sides as necessary. It will look crumbly at first, but will come
together nicely with a little mixing. Using your hands, pat
dough into a disk on a lightly sugared surface and then chill
the dough in the refrigerator for 2 to 3 hours.
• When you’re ready to bake the cookies, preheat oven to
300°F.
• Use a large knife to cut the dough into even rectangles, about
1 x 4 inches. Using a flat metal spatula, scoop up cookies
and place them onto an ungreased cookie sheet. Sprinkle
with granulated sugar and then poke a few holes in the tops
with a fork. Bake for 30 to 35 minutes. Let cool completely
before serving. Store in airtight container for up to 2 weeks.
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SPECULOOS
S C B
These cookies have been a favorite of mine long before I ever knew what a speculoos was. I
learned this term from the vegan blogging world but soon realized it had been one of my favorites since childhood, only I knew these spicy treats as “windmill cookies.” Feel free to roll
these out flat and cut with windmill cutters to share in my nostalgia.
1 tablespoon flaxseed meal
2 tablespoons water
1 cup sorghum flour
¼ cup tapioca flour
¼ cup potato starch
½ cup + 2 tablespoons
almond meal
1 teaspoon xanthan gum
1 teaspoon baking powder
1 teaspoon cinnamon
¼ teaspoon cloves
¼ teaspoon nutmeg
¼ teaspoon fresh ground
ginger
¼ teaspoon salt
½ cup nondairy margarine
¾ cup packed light brown
sugar
Extra sugar for sprinkling
(optional)
Sliced almonds for topping
• In a small bowl, combine the flaxseed meal with water and
let rest until gelled, for about 5 minutes.
• In a large bowl, whisk together all the flour ingredients (up
until the margarine) until well blended. In a separate mixing
bowl, cream together the margarine and brown sugar until
smooth. Mix in the prepared flaxseed meal until a smooth
mixture is formed. Gradually add in the flour mixture and
mix for about 45 seconds at medium speed until the dough
clumps together. Chill in the freezer for 40 minutes, or until
stiff—or alternatively, chill in refrigerator overnight.
• Preheat oven to 350°F.
• Once the dough is chilled, use your hands to roll into 1-inch
wide balls and place onto an ungreased cookie sheet. Flatten with the bottom of a glass—slightly damp and dipped in
granulated sugar. Top with a few sliced almonds and bake in
preheated oven for 15 minutes. Let cool on the cookie sheet
before attempting to move. Once cool, transfer to wire rack
to fully harden.
• Store in airtight container for up to 5 days.
YIELD: 24 COOKIES
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SPECULOOS BUTTER
S C B
This cookie butter has taken over the nation from suppliers such as Trader Joe’s popularizing
it to the extreme . . . but I’ve never found one in stores that is gluten-free! So, I had to make
my own, and boy am I glad I did. Try this “butter” on top of cupcakes, more cookies, ice
cream, or simply a spoon.
24 Speculoos cookies
(page 113)
3 tablespoons water
½ cup coconut oil, melted
YIELD: ABOUT 2 CUPS
PIZZELLES
• Place the cookies into a food processor and pulse until very
crumbly. Make sure the crumbles are finely chopped. Add
in the water, one tablespoon at a time and pulse until well
blended. Drizzle in the coconut oil and let blend until very
smooth, for about 5 minutes, scraping the sides as needed.
Transfer into a jar and store in refrigerator. Keep for up to
2 weeks.
S N C B
These cookies are delicious on their own but also make a fabulous accompaniment to ice
cream, especially when shaped into waffle cones. To make these cookies into homemade
waffle cones you will need a Pizzelle press, which can be sourced from any typical home
goods store. When hot to the touch, shape the cookie disks into cones, fit inside a small bowl
to make waffle bowls; or, leave them flat for classic pizzelle cookies.
3 tablespoons flaxseed meal
6 tablespoons water
1 cup white rice flour
½ cup potato starch
¼ cup tapioca flour
2 teaspoons baking powder
1 teaspoon xanthan gum
1 teaspoon vanilla extract
1 cup melted nondairy
margarine
¼ cup water
YIELD: 18 COOKIES
• Preheat the pizzelle press and grease lightly with oil or nonstick spray just before the first batch, and repeat sparingly as
needed.
• In a small bowl, mix the flaxseed meal with water and let rest
for 5 minutes, until gelled. In a medium bowl, whisk together
the rice flour, potato starch, tapioca flour, baking powder,
and xanthan gum. Make a well in the center of the flours
and add in the vanilla extract, melted margarine, prepared
flaxseed meal, and water. Mix until smooth. Place about 1
tablespoon batter onto the hot press and clamp down to
close. Cook until golden brown and then gently remove.
• To make waffle cones: Using an oven mitt or heat-safe gloved
hands, gently shape the cookie into a cone and snugly place
in a safe spot to cool, for about 1 hour. Watch that they
don’t unravel before cooling or they will become stuck in that
shape. Let cool completely, and then serve with your favorite
frozen treat. Store in airtight container for up to 3 weeks.
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SNOW CAP COOKIES
S N C B
These cookies are a classic right up there next to Chocolate Chip and Peanut Butter. This
version includes teff flour, which boasts a pretty impressive nutritional profile for such a tiny
grain, being high in protein, iron, calcium, and potassium!
3 tablespoons flaxseed meal
6 tablespoons water
1 cup cocoa powder
½ cup teff flour
¾ cup sorghum flour
¼ cup tapioca flour
½ cup potato starch
1 teaspoon xanthan gum
2 teaspoons baking powder
½ teaspoon salt
2 cups sugar
½ cup melted
nonhydrogenated
shortening
¼ cup nondairy milk
½ cup confectioner’s sugar
YIELD: 24 COOKIES
• In a small bowl, combine the flaxseed meal with water and
let rest until gelled, for about 5 minutes.
• In a large bowl, whisk together the cocoa powder, teff flour,
sorghum flour, tapioca flour, potato starch, xanthan gum,
baking powder, salt, and sugar. While stirring constantly, or
set on medium speed of an electric mixer, add in the prepared flaxseed meal and shortening until a crumbly dough
forms. Mix well to blend. Add in the nondairy milk while
continuing to stir and keep mixing until the dough clumps
together easily.
• Wrap dough in parchment or foil and chill in refrigerator for
2 hours.
• Once chilled, roll into small balls about 1½ inches wide and
flatten slightly to resemble small pucks.
• Preheat oven to 350°F.
• Dip the tops only in confectioner’s sugar and place onto an
ungreased cookie sheet. Bake for 12 minutes, or until spread
out and crackled. The centers will still be gooey while warm.
Allow to cool completely before enjoying. Store in airtight
container for up to 1 week.
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TUXEDO SANDWICH COOKIES
S N C B
These cookies taste just like America’s favorite sandwich cookie; a touch of orange adds an
elegant note. You can even twist off the tops and just enjoy the filling! Dunked in almond
milk they become the perfect remedy to the midday slumps.
COOKIES
1 cup nondairy margarine
¾ cup sugar
¼ cup brown sugar
1 teaspoon vanilla extract
¾ cup dark cocoa powder
½ cup superfine brown
rice flour
1 cup sorghum flour
½ cup potato starch
1½ teaspoons xanthan gum
1 teaspoon salt
1 teaspoon baking powder
½ teaspoon baking soda
FILLING
1½ tablespoons orange zest
½ cup very cold coconutbased buttery spread
(shortening will also
work)
½ cup nondairy margarine
3½ cups confectioner’s sugar
• Cream together the margarine and sugars and then mix in
the vanilla extract. In a separate bowl, whisk together the
cocoa powder, superfine brown rice flour, sorghum flour,
potato starch, xanthan gum, salt, baking powder, and baking soda.
• Gradually incorporate the flours with the margarine mixture
until a clumpy dark dough is formed. Divide and pat into
two disks. Chill in the refrigerator for 2 hours, or briefly in
freezer, for about 10 minutes.
• After dough is chilled, preheat oven to 350°F and line two
cookie sheets with parchment paper.
• On a flat surface, place each chilled disk of dough between
two separate sheets of parchment paper and roll each disk
to about ¹⁄ 8 inch thickness. Using a round 2-inch cookie
cutter, cut out circles of dough and transfer onto prepared
cookie sheets. Bake for 13 minutes and let cool completely
before piping filling in between two of the cookies.
• To make the filling, simply mix together all frosting ingredients using an electric mixer with whisk attachment. Whip
until fluffy and then pipe a ring onto one cookie and smoosh
down with another until an even layer of frosting is snugly set
in the middle. Store in airtight container for up to 1 week.
YIELD: ABOUT 20 COOKIES
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COCONUT CARAMEL COOKIES
S N C B
Similar to the coconut-topped Girl Scout Cookies that are both chewy and crisp, these brilliant bites utilize Medjool dates to stand in for the caramel, adding a little extra goodness.
COOKIES
1 cup nondairy margarine
1 teaspoon vanilla extract
½ cup sugar
1 cup sorghum flour
¾ cup superfine brown
rice flour
¾ cup potato starch
1½ teaspoons xanthan gum
TOPPING
20 Medjool dates, pits
removed
4 tablespoons nondairy
margarine
1 teaspoon vanilla extract
½ teaspoon sea salt
3 tablespoons water
2 cups toasted coconut
shreds
2 cups chopped nondairy
chocolate
YIELD: 24 COOKIES
• Cream together the margarine, vanilla extract, and sugar until smooth. In a separate bowl, mix together sorghum flour,
brown rice flour, potato starch, and xanthan gum.
• Using an electric mixer, slowly incorporate flour mixture into
the margarine mixture and beat on medium-low speed for
about 2 minutes, scraping sides as needed to form a stiff
dough. Press dough into a disk and chill in refrigerator for an
hour or so, or chill in the freezer for about 30 minutes.
• Preheat oven to 300°F.
• Once dough has chilled, roll out gently onto parchment paper. The warmer the dough becomes the softer it will get.
Roll to about ½ inch thick. Using a 1½-inch circular cookie
cutter, cut out as many circles as possible, saving the scraps,
rechilling and rerolling until no dough remains. Cut the centers of the cookies out using a small circular cookie cutter, or
the back of an icing tip.
• Place cookies gently onto a parchment-covered cookie sheet
and bake for 30 to 35 minutes, or until very lightly golden
on edges. Let cool completely before removing from cookie
sheet.
• Put dates, margarine, vanilla extract, sea salt, and water
into a food processor and blend until very smooth, scraping
down sides often. Stir in the toasted coconut. Transfer the
mixture into a piping bag fitted with a very wide tip. Pipe a
ring of filling carefully onto the cookies and press gently into
place using slightly greased fingers. Place upside down onto
a piece of waxed paper or silicone mat.
• In a double boiler, place the chocolate into the bowl and
warm over medium-low heat until melted. Brush the tops
of the inverted cookies with melted chocolate to completely
coat. Let the chocolate harden and then flip the cookies
over. Drizzle with stripes of chocolate and let harden again.
Store in airtight container for up to 1 week.
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LEMON SANDWICH COOKIES
S N C B
These dreamy cookies, with crispy wafers and creamy filling, make a wonderful accompaniment to chamomile or green tea.
COOKIES
1 tablespoon flaxseed meal
2 tablespoons water
1¹⁄ ³ cups superfine brown
rice flour
½ cup sorghum flour
¼ cup tapioca flour
½ cup potato starch
1½ teaspoons xanthan gum
¾ teaspoon baking powder
½ teaspoon salt
1 cup sugar
½ cup nondairy margarine
¼ cup lemon juice
Zest of 1 lemon
FILLING
1 teaspoon lemon zest
1 tablespoon lemon juice
½ cup shortening
½ cup nondairy margarine
3½ cups + 2 tablespoons
confectioner’s sugar
YIELD: 24 COOKIES
• In a small bowl, combine the flaxseed meal with water and
let rest until gelled, for about 5 minutes.
• In a medium bowl, whisk together the superfine brown rice
flour, sorghum flour, tapioca flour, potato starch, xanthan
gum, baking powder, and salt.
• In a large bowl, cream together the sugar and the margarine until smooth. Add the prepared flaxseed meal, lemon
juice, and lemon zest and mix well. Slowly incorporate the
flour mixture and stir well until a stiff dough forms. Divide
dough into two equal-size disks and chill for at least 1 hour
in refrigerator.
• When dough is chilled, preheat oven to 375°F. Roll out one
section of dough in between two sheets of parchment paper
until about ¼ inch thick. Using a circular cookie cutter, cut
out cookies and place onto an ungreased cookie sheet. Repeat until all dough has been used, rechilling the dough if it
becomes too soft to work with.
• Bake in preheated oven for 9 minutes. Let cool completely.
Make the filling by mixing together all the ingredients in a
mixer at high speed until very well combined. Pipe filling
onto the back of one cookie and sandwich together with another cookie. Repeat until all cookies have been filled.
• Allow cookies to set for at least 1 hour for best flavor and
texture. Store in airtight container for up to 1 week.
Clockwise:
Lemon Sandwich Cookies, page 119
Rolled Gingerbread Cookies, page 120
Figgy Filled Cookies, page 121
Springerles, page 122
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ROLLED GINGERBREAD COOKIES
S N C B
Freshly grated ginger really makes these cookies sparkle. Feel free to cut these little guys (or
gals) into any shape your heart desires. Roll them thicker for softer cookies, and thinner for
crispier.
1 tablespoon flaxseed meal
2 tablespoons water
½ cup nondairy margarine
½ cup sugar
½ cup molasses
1 teaspoon freshly grated
ginger
1 teaspoon cinnamon
½ teaspoon nutmeg
½ teaspoon cloves
1¾ cups buckwheat flour,
divided
¾ cup potato starch
¼ cup tapioca flour
1 teaspoon xanthan gum
½ teaspoon salt
YIELD: 24 COOKIES
• In a small bowl, stir together the flaxseed meal and water
and allow to rest for 5 minutes, until gelled.
• In a large mixing bowl, cream together the margarine, sugar,
molasses, ginger, and prepared flaxseed meal. In a separate
bowl, whisk together the spices, 1 cup buckwheat flour, potato starch, tapioca flour, xanthan gum, and salt. Add into
the sugar mixture and mix until a dough forms. Add up to
¾ cup additional buckwheat flour, until a soft dough that is
easy to handle forms. Gently pat the dough into a disk and
wrap in parchment paper. Place in freezer and chill for 30
minutes.
• When the dough is chilled, preheat oven to 350°F. Divide
dough in half, and roll out one half of dough (while chilling the other half) to about ¼ inch thick. Work fast so the
dough stays chilled; the warmer the dough gets, the stickier it becomes. Once rolled, use your favorite cookie cutters
to cut out shapes and place the cut cookies directly onto a
parchment-covered baking sheet. Bake for 9 minutes. Repeat with the remaining dough and then let cool.
• Decorate with Royal Icing (page 78). Store in airtight container for up to 2 weeks.
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FIGGY FILLED COOKIES
S C B
These delightful cookies, similar to commercial fig bars, are hearty and not-too-sweet. The
key to these cookies is keeping the dough super cold. I advise chilling after each rolling and
shaping to ensure stick-free, evenly rolled cookies with no frustration.
COOKIE DOUGH
1½ tablespoons flaxseed
meal
3 tablespoons water
²⁄ ³ cup cold nondairy
margarine
1 cup sugar
1 teaspoon vanilla extract
1²⁄ ³ cups brown rice flour
²⁄ ³ cup potato starch
¹⁄ ³ cup tapioca flour
1 teaspoon xanthan gum
2½ teaspoons baking
powder
¹⁄ ³ cup nondairy milk
Additional brown rice flour
for rolling
FILLING
2¼ cups dried mission figs,
tops removed
¼ cup raisins
1 teaspoon orange zest
1 small apple, diced
½ cup pecans
3 tablespoons sugar
1 teaspoon cinnamon
YIELD: 24 COOKIES
• In a small bowl, combine the flaxseed meal with the water
and let rest for about 5 minutes, until gelled.
• In a large mixing bowl, cream together the margarine and
sugar until smooth. Mix in the vanilla extract and prepared
flaxseed meal.
• In a separate, smaller, bowl, whisk together the brown rice
flour, potato starch, tapioca flour, xanthan gum, and baking
powder. Gradually add the flour mixture to the sugar mixture and stir well to combine. Add the nondairy milk and mix
until a soft dough forms. Dust lightly with brown rice flour
if sticky. Wrap in parchment paper and chill in freezer for
about 15 minutes, until cold.
• Place all ingredients for the filling into a food processor and
pulse until finely crumbled and sticky, scraping down the
sides of the bowl as needed.
• Preheat oven to 375°F.
• Take about one-third of the chilled dough and roll it out (in
between two sheets of parchment paper) into a rectangle
about 3½ inches wide and about ¼ inch thick. Chill briefly,
for about 5 minutes in freezer. Roll out a long snake of filling, as you would clay, about 1 inch wide, and place into the
center of the rectangle. Fold over each side of the dough, like
wrapping a present, using parchment to help roll it up and
over, and seal gently using your fingertips. You should have a
slightly flat, long enclosed dough tube of figgy filling.
• Chill again briefly, for about 5 minutes. Flip filled dough over
to hide the seam on the bottom.
• Using a very clean, sharp, flat blade, cut into 2-inch sections,
so that you end up with shapes that look like a popular
store-bought variety of fig cookies. Place 2 inches apart onto
a parchment-lined cookie sheet. Bake for 15 to 17 minutes
or until slightly golden brown on edges. Store in airtight container for up to 1 week.
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SPRINGERLES
S N C B
These lovely cookies have become a favorite of mine ever since my husband’s dear grandmother, Lulu, made him a box when we were first dating and I was lucky enough to get a
taste. Spiked with the fragrant flavor of anise, these unforgettable cookies taste just like the
holidays to me, and I’m pleased to have a version that I can enjoy again. These cookies taste
wonderful with or without the use of a Springerle mold, so feel free to let them remain flat on
top if you don’t have molds handy.
¾ cup nondairy margarine
1 cup sugar
1 teaspoon anise extract
2½ teaspoons powdered egg
replacer, such as Orgran
or EnerG, mixed with
3 tablespoons water
1 cup superfine brown rice
flour
½ cup millet flour
1 cup potato starch
¼ cup tapioca flour
1 teaspoon xanthan gum
1 teaspoon baking powder
½ teaspoon baking soda
¼ teaspoon salt
• Preheat oven to 350°F. In a large bowl, cream together the
margarine, sugar, and anise extract. Add the prepared egg
replacer.
• In a separate bowl, whisk together the rest of the ingredients. Gradually add into the margarine mixture and mix very
well until a clumpy dough forms. Roll dough out to about
½ inch thickness. Lightly dust a Springerle mold with superfine brown rice flour, emboss a pattern into the tops of the
dough, and then cut cookies to size with a knife. Carefully
transfer onto an ungreased baking sheet. Let rest for 1 hour,
and then bake for 15 minutes, until very lightly browned on
edges and bottoms. To prevent cracking, prop your oven
door open an inch or so while baking. Let cool completely
before using a spatula to remove. Store in airtight container
for up to 1 week.
YIELD: 30 COOKIES
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CINNAMON GRAHAM CRACKERS
S N B
A perfect base for so many recipes, such as s’mores or cheesecake crusts, these crispy crackers are also pretty great on their own. These are especially good slathered with a bit of almond or coconut butter.
1 cup buckwheat flour
1 cup superfine brown
rice flour
¼ cup tapioca flour
¾ cup cornstarch
2 teaspoons xanthan gum
1 teaspoon baking powder
½ teaspoon baking soda
1 teaspoon cinnamon
½ cup cold nondairy
margarine
½ cup packed brown sugar
1 teaspoon vanilla extract
¹⁄ ³ cup nondairy milk
¼ cup agave
¼ cup molasses
3 tablespoons turbinado
sugar mixed with
½ teaspoon cinnamon
YIELD: 30 CRACKERS
• In a large bowl, whisk together the buckwheat flour, superfine brown rice flour, tapioca flour, cornstarch, xanthan
gum, baking powder, baking soda, and cinnamon until thoroughly mixed.
• In a separate bowl, cream together the margarine and sugar
until smooth. Mix in the vanilla extract, nondairy milk,
agave, and molasses. Gradually add in the flour mixture until
all are incorporated and continue to mix until a stiff dough is
formed. Add a touch more buckwheat flour if it is sticky.
• Divide into two sections and pat into disks. Preheat oven to
350°F. Chill each disk briefly (about 15 minutes in freezer),
and then roll out in between two pieces of parchment paper until a little less than ¼ inch thick. Cut into squares and
poke holes in the top (I used the tip of a chopstick) to poke
holes and also to perforate the cracker. For easy rolling and
transferring, keep the dough cold. If it starts to lose shape
easily, pop it back in the freezer (still on the rolling parchment) for a few minutes, and then go back to shaping the
crackers.
• The dough will be quite flexible and very easy to pull off the
parchment. Use a flat metal spatula to help you if needed.
Place onto an ungreased cookie sheet, sprinkle lightly with
the mixture of turbinado and cinnamon, and bake in preheated oven for about 12 to 14 minutes, or until firm and a
touch darker on edges.
• Let cool completely. Store in airtight container for up to
1 week.
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RUGELACH
S C B
My mother knows how to make some killer rugelach. While it’s a traditional Jewish pastry
that is enjoyed year-round, the cookies’ fragrant fruit filling and crispy pastry crunch always
marked the start of the holiday season in our house.
¼ cup soft dried apricots
½ cup dates, not too soft
1¼ cups walnuts
½ teaspoon cinnamon
¼ teaspoon nutmeg
¼ teaspoon salt
¼ cup sugar
1 to 1½ tablespoons apricot
or strawberry jam
1 recipe Puff Pastry
(page 147)
YIELD: 20 COOKIES
• Preheat oven to 400°F. Place the apricots, dates, walnuts,
cinnamon, nutmeg, salt, and sugar into a food processor
and pulse until well combined. Add in the jam, 1 tablespoon
at a time until the mixture clumps together.
• Roll out one-half of the puff pastry in between two sheets of
parchment paper into a 12-inch circle. Using a pizza cutter,
cut about ten even triangles. Place a small ball of the filling at the small tip of the triangle. Beginning at the opposite
side, roll dough up to cover, sealing the tip when the filling
is all bundled up. Repeat with the other half of the dough.
Place the cookies onto an ungreased cookie sheet on the
middle rack of the oven, about 1 inch apart, and bake for 20
minutes, or until golden brown. Store in airtight container
for up to 2 weeks.
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CRISPY GLAZED LIME COOKIES
S N C B
These zingy cookies are delicious on their own and make an exceptional treat served with a
scoop of Strawberry Ice Cream (page 191). Or, cut them slightly larger, then stuff with your
favorite ice cream and freeze for an irresistibly sweet and tangy treat.
COOKIES
¾ cup cold shortening
¹⁄ ³ cup powdered
confectioner’s sugar
¼ cup sugar
Zest of 1 lime
(about 1 teaspoon)
2 tablespoons lime juice
½ teaspoon salt
1¼ cups sorghum flour
½ cup arrowroot starch
¼ cup tapioca flour
1 teaspoon xanthan gum
GLAZE
1 cup confectioner’s sugar
5 tablespoons freshly
squeezed lime juice
Lime zest to garnish
• Cream together the shortening, sugars, lime zest, and lime
juice until smooth. In a separate bowl, whisk together the
salt, sorghum flour, arrowroot starch, tapioca flour, and
xanthan gum and then gradually incorporate into the sugar
mixture while mixing just until a firm dough is formed. Flatten into a disk and chill in the freezer for about 15 minutes.
While the dough chills, preheat oven to 350°F.
• Roll out dough in between two sheets of plastic cling wrap
onto a flat surface until about ¼ inch thick. Cut into 2-inch
squares and place onto an ungreased cookie sheet.
• Bake for 15 minutes. Let cool and add glaze to the tops. To
make the glaze, simply whisk together the glaze ingredients
until completely smooth and runny. Spoon onto the tops of
the cookies and let dry about 10 minutes. Spoon on another
layer and top with lime zest. Let glaze completely harden before serving. Store in airtight container for up to 1 week.
YIELD: ABOUT 12 COOKIES
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PALMIERS
S N B
These prim and proper cookies are sure to impress at your next gathering with friends. They
are so elegant and gorgeous, you won’t believe how easy they are if you already have puff
pastry on hand.
1 recipe Puff Pastry
(page 147)
1 cup turbinado sugar
1 tablespoon cornstarch
mixed with 3 tablespoons
water
YIELD: 18 COOKIES
• Preheat oven to 450°F. Line a large baking sheet with parchment paper.
• Divide the puff pastry in two sections and roll each out into
two rectangles, about 12 inches by 6 inches. Dust the tops of
each rectangle with ½ cup turbinado sugar to evenly cover.
Starting from the edges of the two longest sides of the rectangle, roll the edges of the cookie inward, rolling two separate coils so that they face each other and eventually meet.
You will have a long tube with two distinct sections. Cut into
½-inch-wide cookies and place directly onto the prepared
cookie sheet. Brush with cornstarch mixture. Sprinkle with
additional turbinado. Bake for 12 minutes, or until golden
brown. Let cool completely before serving. Store in airtight
container for up to 1 week.
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LAVENDER ICEBOX COOKIES
S N C B
Fresh lavender buds are best for these, but, if you don’t have fresh, dried will certainly do.
You can source dried lavender either online or in specialty herb stores; look for buds that
have a nice deep lavender color on the tips. I like to place dried buds in an airtight glass
container with an orange or lemon peel for about 1 hour before using to soften them up a bit.
1¼ cups sorghum flour
½ cup brown rice flour
(superfine is best, but
either can be used)
½ cup potato starch
¼ cup tapioca flour
1¹⁄ ³ cups confectioner’s sugar
1 teaspoon xanthan gum
1 cup very cold nondairy
margarine
1 tablespoon flaxseed meal
2 tablespoons water
½ cup granulated sugar
for rolling
3 tablespoons fresh or dried
lavender buds for rolling
YIELD: ABOUT 30 COOKIES
• In a food processor, combine all the ingredients up through
the xanthan gum and pulse several times to combine thoroughly. Add in the margarine, about a tablespoon at a time,
and continue to pulse until crumbly. In a small bowl, combine flaxseed meal with water and let rest until gelled, for
about 5 minutes. Add in the prepared flaxseed meal and mix
well until a tacky dough forms.
• Divide dough into two sections and shape each as best you
can into a log using two pieces of parchment paper. To
make perfectly round logs, freeze each log for about an hour,
then roll (while still in the parchment) onto a flat surface to
create a more even cylinder. Return to freezer and chill at
least an additional hour and up to overnight.
• Once ready to bake, preheat oven to 350°F and spread another piece of parchment or foil with a mixture of the granulated sugar and lavender. On a flat surface, roll the log gently
but firmly into the mixture to coat, making sure not to be
too rough to break the dough. Slice using a sharp knife into
½-inch-thick rounds and place onto an ungreased cookie
sheet.
• Bake for 15 to 17 minutes, or until puffy and bottoms are
light golden brown. Let cool completely before eating. Store
baked cookies in airtight container for up to 1 week.
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MOCHA CRUNCHERS
S N C B
Espresso and chocolate meet for a dark and delightful cookie that is easy to roll out and even
easier to indulge in! These cookies freeze well both as a dough or prebaked. Simply thaw at
room temperature for 30 minutes before baking or enjoying.
2 tablespoons flaxseed meal
¼ cup water
²⁄ ³ cup nonhydrogenated
shortening
1 cup sugar
1 teaspoon baking soda
1 teaspoon salt
1 teaspoon xanthan gum
1¼ cups brown rice flour
¹⁄ ³ cup cocoa powder
½ cup teff flour
½ cup tapioca flour
2 teaspoons instant espresso
powder
1 tablespoon nondairy milk
¹⁄ ³ cup nondairy chocolate
chips
YIELD: 36 COOKIES
• Preheat oven to 375°F. In a small bowl, mix the flaxseed
meal with the water and allow to rest until gelled, for about
5 minutes.
• In a large mixing bowl, cream together the shortening and
sugar along with the prepared flaxseed meal. Mix until smooth.
• In a separate bowl, whisk together the baking soda, salt, xanthan gum, brown rice flour, cocoa powder, teff flour, tapioca flour, and instant espresso powder. Bring together the
shortening mixture and flour mixture until a crumbly dough
forms and, while still mixing, add in the 1 tablespoon nondairy milk until the dough comes together. Form into two
even disks and roll out in between two sheets of parchment
paper until ¼ inch thick. Cut out using a cookie cutter and
transfer to an ungreased cookie sheet using a flat metal spatula. Bake for 9 minutes. Remove from the oven and sprinkle
chocolate chips over the hot cookies. Let set for 1 minute
and then spread chocolate thinly over the tops of the cookies. Let cool completely before serving. Store in airtight container for up to 1 week.
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MATCHA COOKIES
S C B
Matcha is the powder of finely milled green tea leaves, most often used as a ceremonial tea.
Seek out the highest-quality matcha you can for the best flavor. Matcha can be sourced
from tea shops, online, and in many grocery chains that offer specialty items, such as Whole
Foods.
1 tablespoon flaxseed meal
2 tablespoons water
¼ cup + 3 tablespoons
nondairy margarine
¹⁄ ³ cup confectioner’s sugar
2 tablespoons sugar
¾ cup sorghum flour
¼ cup tapioca flour
¼ cup potato starch
¹⁄ ³ cup + 1 tablespoon
almond meal
1 teaspoon xanthan gum
2 tablespoons matcha
powder
YIELD: 24 COOKIES
• In a small bowl, mix together the flaxseed meal and water
and let rest until gelled, for about 5 minutes.
• In a separate bowl, cream together the margarine and sugars
until smooth. Add in the prepared flaxseed meal.
• In another bowl, whisk together the flours, potato starch,
almond meal, xanthan gum, and matcha powder and then
combine with the margarine mixture to form a soft, but
workable dough. If the dough is too sticky, add a touch more
sorghum flour until easy to handle. Wrap in plastic wrap and
chill in freezer for about 15 minutes. While the dough chills,
preheat oven to 350°F and line a cookie sheet with parchment paper or a silicone mat.
• Roll out the chilled dough to a thickness of ¼ inch in between two sheets of parchment paper. Remove top piece
of parchment and cut into desired shapes using cookie cutters. Slide the bottom piece of parchment and the cookies
onto a cookie sheet and chill for an additional 5 minutes in
the freezer, or 15 minutes in the fridge. Using a flat metal
spatula, carefully transfer the cut cookies to a parchmentcovered baking sheet. Sprinkle with sugar and bake for 12
minutes. Let cool completely before serving. Store in airtight
container for up to 1 week.
Have a matcha latte while the cookies bake! To make a simple
latte, simply add 1 teaspoon matcha powder to 1 cup very hot
nondairy milk. Froth with fork, add a touch of stevia or agave to
taste. Voilà! Matcha bliss.
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LADYFINGERS
S N C
Use these as the base for Tiramisu (page 217) or eat alone. When mixing, be sure to measure
exactly as even a little too much liquid can cause these cookies, which are chickpea-based,
to spread and become flatter than desired. If you have one available, a nonstick, lightly
greased ladyfinger pan comes in handy for baking perfect ladyfingers.
½ cup brown rice flour
½ cup + 3 tablespoons
besan/chickpea flour
2 tablespoons tapioca flour
2 tablespoons potato starch
2½ teaspoons baking
powder
¼ teaspoon salt
½ teaspoon xanthan gum
¾ cup sugar
1 teaspoon apple cider
vinegar
½ cup nondairy margarine,
softened
²⁄ ³ cup nondairy milk
• Preheat oven to 375°F. Lightly spray a ladyfinger pan with
a nonstick cooking spray or line a heavy cookie tray with
parchment.
• In a large bowl, whisk together the dry ingredients until well
mixed. Add the vinegar, margarine, and nondairy milk and
mix vigorously until fluffy. Place into a piping bag fitted with
a wide round tip and pipe about 1 tablespoon batter into
the ladyfinger pan template or in a straight line, about 2
inches apart, straight onto the parchment paper. Be careful
not to pipe too much batter or the cookies will spread.
• Bake for 13 to 15 minutes, or until golden brown on edges.
Let cool completely before serving. Store in airtight container
for up to 1 week.
YIELD: ABOUT 36
LADYFINGERS
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MADELEINES
S N C
These light and crisp cookies are perfect any time you want a treat but want to avoid anything that’s overly heavy or dense. You’ll want to pick up a madeleine pan or two to make
these, but these can easily be sourced for under $10 at most kitchen supply stores or online.
3 teaspoons baking powder
¼ teaspoon salt
½ cup white rice flour
½ cup + 2 tablespoons
besan/chickpea flour
2 tablespoons tapioca flour
3 tablespoons potato starch
½ teaspoon xanthan gum
1 cup confectioner’s sugar
1 teaspoon apple cider
vinegar
½ cup nondairy margarine
½ cup nondairy milk
YIELD: 24 COOKIES
• Preheat oven to 375°F. Lightly spray a madeleine pan with a
nonstick cooking spray or grease lightly with olive oil.
• In a large mixing bowl, whisk together the baking powder,
salt, white rice flour, besan, tapioca flour, potato starch,
and xanthan gum.
• Add the confectioner’s sugar, apple cider vinegar, margarine, and nondairy milk and mix on high speed (or very fast
using a sturdy balloon whisk) for 2 minutes using a whisk
attachment until the batter is fluffy and smooth.
• Spoon about 2 teaspoons of batter into the madeleine
molds and spread evenly using a small knife. The cookie
molds should be three-quarters full. Rap the pan on an even
surface a few times to remove any air pockets.
• Bake for 11 to 13 minutes, or until dark golden brown on
seashell side and light blond on the bottoms. Let cool before
gently removing from the molds. Store in airtight container
for up to 1 week.
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HOLIDAY SPRITZ
S N C B
These small, classic holiday cookies can be easy to make, but a little finesse is always appreciated. I recommend a metal cookie press over any others as the dough tends to stick less to
them. Also, make sure the dough is chilled before piping for perfect results.
2 teaspoons egg replacer
powder (such as Orgran)
2 tablespoons water
1½ cups brown rice flour
½ cup white rice flour
²⁄ ³ cup potato starch
1 teaspoon xanthan gum
1 cup nondairy margarine
1 cup confectioner’s sugar
1½ teaspoons vanilla extract
YIELD: 48 COOKIES
• In a small bowl, whisk together the egg replacer powder
and the water. In a large bowl, whisk together the brown
rice flour, white rice flour, potato starch, and xanthan gum.
Cream together the margarine, sugar, and vanilla extract
and then add the egg replacer mixture. Gradually add the
flour mixture until a stiff dough forms. If dough seems too
soft, add up to 2 tablespoons brown or white rice flour. Chill
for 2 hours in refrigerator, until very cold.
• Preheat oven to 400°F.
• Place in cookie press and fit with disk of choice. Assemble
press as instructed and press cookies into desired shapes
onto a parchment-covered cookie sheet. Work quickly and
be sure to keep the dough cold; this is key! Bake cookies for
7 minutes or until lightly golden brown on edges. Let cool
completely before serving. Store in airtight container for up
to 3 weeks.
Ultimate Fudgy Brownies, page 138
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BARS
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CHERRY ALMOND BISCOTTI
S C B
This tart and slightly sweet cookie complements tea or coffee beautifully with its fruity notes.
Not only is it pleasing to the taste buds, your eyes are in for a treat with deep red cherries
studded throughout.
2 tablespoons flaxseed meal
4 tablespoons water
¹⁄ ³ cup nondairy margarine
¾ cup sugar
1½ teaspoons almond
extract
½ teaspoon salt
2 teaspoons baking powder
1 cup sorghum flour
¾ cup brown rice flour
½ cup potato starch
1 teaspoon xanthan gum
¼ cup nondairy milk
1 cup dried cherries
YIELD: 20 BISCOTTI
• Preheat oven to 325°F. Combine the flaxseed meal and water into a bowl and let rest for 5 minutes, until gelled.
• In a large bowl, cream together the margarine and sugar until smooth. Add the prepared flaxseed meal, almond extract,
and salt.
• In a separate bowl, whisk together the baking powder, sorghum flour, brown rice flour, potato starch, and xanthan
gum. Gradually incorporate into the sugar mixture. Add
nondairy milk, 1 tablespoon at a time, until a soft dough
forms. It should be just dry enough to handle and shape into
two balls. Add a touch more sorghum flour or milk to create
the right consistency. The dough shouldn’t crumble apart,
but it also shouldn’t be too sticky. Fold in the dried cherries
until even distributed.
• Directly on an ungreased cookie sheet, shape the cookie
dough into two ovals, about 2.5 inches wide and 1.25
inches tall. Bake in preheated oven for about 30 minutes,
until lightly golden on edges. Let cool and then slice cookies diagonally. Place freshly cut cookies on their sides and
bake an additional 8 minutes. Turn cookies over and bake
another 8 minutes. And one more time . . . flip, and bake a
final 8 minutes. Let cool completely before enjoying. Store in
airtight container for up to 3 weeks.
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MARBLE BISCOTTI
S N C B
Chocolate and vanilla mingle in this delightful-looking cookie. Dip into piping hot coffee or
hot chocolate for the ultimate biscotti experience. If you’re sharing, these make great gifts
once you wrap them up in shiny plastic wrap and adorn them with a bow, especially when
paired with your favorite blend of coffee.
3 tablespoons flaxseed meal
6 tablespoons water
½ cup sugar
½ cup nondairy margarine
½ teaspoon vanilla extract
1 cup sorghum flour
¾ cup brown rice flour
½ cup potato starch
¼ cup tapioca flour
1 teaspoon xanthan gum
1½ teaspoons baking
powder
½ teaspoon salt
½ cup nondairy chocolate
chips, melted, plus 1 cup
chocolate chips, melted,
for drizzling
YIELD: 18 BISCOTTI
• Preheat oven to 325°F.
• In a small bowl, combine flaxseed meal with water and let
rest until gelled, for about 5 minutes. In large mixing bowl,
cream together the sugar and the margarine. Add the prepared flaxseed meal and vanilla extract and mix well. In a
separate bowl, combine the sorghum flour, brown rice flour,
potato starch, tapioca flour, xanthan gum, baking powder,
and salt. Stir well to evenly incorporate.
• Slowly combine the flour mixture with the margarine mixture
until clumpy. Divide dough into two sections, leaving half in
the mixing bowl and setting the rest aside. Gently stir in the
½ cup melted chocolate chips with one-half of the dough
until very well combined, scraping bowl as needed.
• Now you will have two sections of dough: one chocolate and
one vanilla. Shape the vanilla dough into two balls. Shape
the chocolate mixture into two balls as well. Then, roll each
section into long ropes, so that you have four long ropes of
both chocolate and vanilla—about 10 inches long each.
• Working on an ungreased baking sheet, place one chocolate
rope and one vanilla rope side by side and then twist over
one another, pressing together to form a flat log about 3
inches by 10 inches and then repeat with other two ropes.
• Bake for 28 minutes, until lightly golden brown on edges,
and then remove from the oven and place onto a wire rack
to let completely cool. Using a serrated knife, slice diagonally
into 3 x 1-inch cookies and place freshly cut cookies on their
sides on the cookie sheet.
• Bake cookies for 10 minutes. Flip and bake for 10 more
minutes. Flip one more time and bake for 5 more minutes.
Let cool completely and then drizzle or coat one side with
melted chocolate.
• Store in airtight container for up to 1 month.
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ULTIMATE FUDGY BROWNIES
S C B
I can’t think of one recipe I’ve made that has received more acclaim from friends, family, and
readers than these brownies. They boast a crispy, flaky, paper-thin layer atop a chewy, gooey
perfect square of brownie bliss. Even though these brownies are pretty delicious all by their
lonesome, they do take kindly to a thin layer of frosting on top, too. Try them topped with
Fluffy Chocolate Frosting (page 75) or Caramel Frosting (page 76) for an extra-indulgent
treat!
¾ cup superfine brown rice
flour
¼ cup almond meal
¼ cup potato starch
¼ cup sorghum flour
1 teaspoon xanthan gum
½ teaspoon baking soda
1 teaspoon salt
3 cups chopped nondairy
chocolate or chocolate
chips
1 cup sugar
¼ cup nondairy margarine
½ cup strong coffee
2 tablespoons ground
chia seed mixed with
5 tablespoons hot water
1 teaspoon vanilla extract
1 cup nondairy white
chocolate chips (optional)
• Preheat oven 325°F and lightly grease a 9 x 13-inch metal
pan.
• In a large electric mixing bowl, whisk together the superfine brown rice flour, almond meal, potato starch, sorghum
flour, xanthan gum, baking soda, and salt.
• Place the chocolate chips into a large heat-safe bowl.
• In a 2-quart saucepan over medium heat, combine the sugar,
margarine, and ¼ cup of the coffee and bring to a boil, stirring often. Once boiling, immediately remove from the heat
and pour the hot sugar mixture directly onto the chocolate
chips, stirring quickly to combine thoroughly. Transfer to the
mixing bowl containing the flour mixture along with the prepared chia gel and vanilla extract and mix on medium-high
speed until smooth. Add in the additional ¼ cup coffee and
mix well. If you’re using them, fold in white chocolate chips.
• Spread the batter in the prepared baking pan—the batter will
be tacky. Bake for 45 to 50 minutes. Let cool completely before cutting into squares and serving. Store in airtight container for up to 3 days.
YIELD: 12 BROWNIES
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BLONDIES
S C B
Blondies are lighter than brownies in taste, texture, and color but still bear a delicious resemblance to their chocolate pals. Try these topped with Peanut Butter Banana Ice Cream (page
292).
2 tablespoons flaxseed meal
4 tablespoons water
¹⁄ ³ cup coconut palm sugar
1 teaspoon vanilla extract
1 cup brown rice flour
½ cup almond meal
¼ cup potato starch
1 teaspoon xanthan gum
½ teaspoon salt
½ cup nondairy margarine
1 tablespoon coconut oil
1½ cups nondairy white
chocolate chips or pieces
½ cup nondairy mini
chocolate chips
YIELD: 12 BLONDIES
• Preheat oven to 350°F. Lightly grease an 8 x 8-inch baking
pan.
• In a small bowl, combine the flaxseed meal and water and
let rest until gelled, for about 5 minutes. Stir in the coconut palm sugar and vanilla extract. In a separate bowl, whisk
together the brown rice flour, almond meal, potato starch,
xanthan gum, and salt.
• Over a double boiler, on medium-low heat, melt the margarine, coconut oil, and white chocolate until smooth. Remove from heat. Stir white chocolate mixture into the flour
mixture along with the flaxseed meal mixture until a batter
forms. Fold in the mini chocolate chips. Press the batter into
the prepared baking pan and bake for 27 minutes, or until
golden brown on edges. Let cool completely, for at least 2
hours, before serving. Store in airtight container for up to
1 week.
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LIGHTEN UP LEMON BARS
S B
These are a lightened-up version of traditional lemon bars, leaving out the eggs and butter
and opting for plant-based ingredients instead. Agar can easily be sourced at local health
food stores or Asian markets. If you can only source agar bars or flakes, simply run them
through a spice grinder until powdered.
CRUST
2 tablespoons flaxseed meal
4 tablespoons water
1½ cups almond meal
¼ teaspoon salt
3 tablespoons sugar
FILLING
2 cups water
1½ tablespoons agar powder
1¼ cups sugar
1 cup freshly squeezed lemon
juice (about 6 lemons’
worth)
1 drop natural yellow food
coloring
¼ cup cornstarch dissolved
completely in ¼ cup water
Confectioner’s sugar,
for dusting
YIELD: 16 BARS
• Preheat oven to 400°F.
• In a small bowl, mix the flaxseed meal with the water until
gelled, for about 5 minutes. In a medium bowl, whisk together the rest of the crust ingredients and then massage the
prepared flaxseed meal into the almond meal mixture until well blended. Press crust into a lightly greased 8 x 8-inch
baking pan. Bake for 12 to 15 minutes, until golden brown
on edges. Remove from oven and let cool while you make
the filling.
• To make the filling, bring the 2 cups water and agar powder
to a boil over medium heat, stirring constantly with a whisk.
Let boil for 3 to 5 minutes, until thickened and all agar has
dissolved. (Be sure that all agar has dissolved or your lemon
bars won’t set correctly.) Stir in the sugar, lemon juice, food
coloring, and cornstarch slurry. Continue to cook over medium heat, bringing back up to a boil. Let boil for about
3 minutes, until thickened. Pour the mixture on top of the
crust and chill immediately on a flat surface in your refrigerator. Chill 2 hours, or until firm. Cut into squares. Dust with
confectioner’s sugar before serving. Store in refrigerator for
up to 1 week.
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BLUEBERRY BARS
S C B
These delicious bars are similar to boxed cereal bars, only tastier and without any added
preservatives or chemicals! If blueberry’s not your favorite, feel free to use any other type of
preserves for endless flavor variations.
1½ cups pecans
1½ cups sorghum flour, plus
more as needed for rolling
and shaping
¹⁄ ³ cup potato starch
1 teaspoon baking powder
1 teaspoon xanthan gum
¾ cup nondairy margarine
1 cup sugar
2 tablespoons flaxseed meal
4 tablespoons water
1 cup high-quality blueberry
preserves
YIELD: 16 BARS
• Preheat oven to 400°F. Lightly grease and flour the bottom
and sides of an 8 x 8-inch baking pan.
• Lay pecans in an even layer on a standard cookie sheet so
that they do not overlap. Toast pecans for about 10 minutes, or until fragrant and flavorful. Watch carefully so that
they do not burn. Once toasted, remove from cookie sheet
and set aside until cool. Toss the toasted pecans into a food
processor and pulse just until crumbly. Don’t overmix.
• In a medium bowl, sift together sorghum flour, potato
starch, baking powder, and xanthan gum. Stir in the pulsed
pecans.
• In a separate mixing bowl, cream together the margarine
and sugar until smooth.
• In a small bowl, combine the flaxseed meal with the water
and let rest until gelled, for about 5 minutes. Fold in prepared flaxseed meal with the margarine mixture and mix until combined. Gradually add in the flour mixture, adding up
to ¹⁄ ³ cup additional sorghum flour until the dough can be
easily handled. Shape into two separate disks and chill until
cold.
• Once the dough is well chilled, take one of the disks and
place it in between two pieces of parchment paper and roll
until large enough to cover the baking pan.
• Transfer the dough to cover the bottom of the pan, gently
pushing down the edges to form a wall around the crust.
Spread the blueberry preserves evenly over the layer of crust.
• Take the second disk of dough and crumble into small
pieces. Top the jam liberally with dough crumbles. Chill the
pan in your freezer while you preheat oven to 350°F.
• Bake for about 35 minutes or until crust becomes golden
brown.
• Let cool, then slice into squares. Store bars in an airtight
container in refrigerator for up to 1 week.
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PEANUT BUTTER
MAPLE CRISPY TREATS
B
I never tire of crispy rice treats. These feature peanut butter and are lightly painted with
melted chocolate to give them extra oomph! Try these with chocolate hazelnut butter (Justin’s is a great choice) instead of peanut butter. Then just try not to eat the whole pan
yourself.
3 tablespoons coconut oil
4 cups vegan marshmallows,
such as Dandies
1 teaspoon maple extract
2 tablespoons maple syrup
½ cup smooth peanut butter
6 cups gluten-free crispy
rice cereal
1 cup nondairy chocolate
chips
YIELD: 12 BARS
• Lightly grease an 8 x 8-inch baking dish using either margarine or coconut oil.
• In a large saucepan over medium heat, melt the 3 tablespoons coconut oil slightly so that the bottom of the saucepan is coated. Add the marshmallows and heat over medium
heat until mostly melted, stirring often to prevent burning.
Stir in the maple extract, maple syrup, and peanut butter
and continue to stir until completely incorporated.
• Place crispy rice cereal into a large bowl and pour hot
marshmallow mixture over the crispy rice cereal. Mix quickly
to ensure that all the cereal is coated with marshmallow mixture. Spread mixture into the prepared pan and press down
firmly using greased hands. Let set until hardened, for about
2 hours. Cut into 2 x 2-inch squares.
• Melt chocolate over double boiler and drizzle the chocolate
onto all sides of the bars and place onto waxed paper or a
silicone mat. Let chocolate harden completely before enjoying. Store in airtight container for up to 1 week.
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TOFFEE CRACKER COOKIES
S C B
Utilizing crunchy crackers, these cookie bars have a salty and sweet flavor with a candy-like
crunch. Out of crackers? You can also use plain cookies to make these; opt for a crunchy
cookie such as vanilla wafers or graham crackers.
4 to 5 ounces (about 25
crackers) gluten-free,
egg-free crackers, such as
Glutino’s table crackers
½ cup nondairy margarine
½ cup brown sugar
1 cup semi-sweet nondairy
chocolate chips
½ cup sliced toasted almonds
or pecans
YIELD: 24 COOKIES
• Preheat oven to 400°F. Line a medium (about 9 x 13 inches)
lipped cookie sheet or baking pan with parchment paper.
• Arrange the crackers on the parchment, as best as you can,
in a single layer. Small gaps in between are fine.
• In a 2-quart saucepan, bring together the margarine and
brown sugar over medium heat. Stir often, and bring to a
boil. Once it hits a boil, let cook for 3 minutes, without stirring. Carefully and strategically pour the hot candy syrup
over the crackers to cover. Bake for 5 minutes. Immediately
remove from the oven and sprinkle the chocolate chips to
cover. Let set for about 4 minutes, and then spread the chocolate to evenly cover the candy. Sprinkle with the almonds.
Let rest for 1 hour in a cool place. Freeze briefly until candy
has hardened and then cut into squares. Store in airtight
container for up to 1 week.
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Chapter 4
LUSCIOUS PIES,
PASTRIES, TARTS,
AND CHEESECAKES
Baking pies is a favorite hobby of mine because with just a little bit of extra effort, you end up with a dessert that is so impressive it just begs to be shared.
I recommend not trying to bake pies that use the Flakey Classic Piecrust or Puff
Pastry on especially humid days, as the tendency for the dough to stick will be
much greater, resulting in a frustrating pie baking experience. Shoot for cooler or
dry summer days instead for perfect pies every time.
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BASICS
FLAKEY CLASSIC PIECRUST
S N C B
This piecrust is a staple in this chapter. With a flaky, buttery consistency, it truly does make
a pie stand out!
1 cup superfine brown
rice flour
¾ cup white rice flour
½ cup potato starch
½ cup tapioca flour
1½ teaspoons xanthan gum
½ teaspoon baking powder
3 tablespoons sugar
10 tablespoons cold
nondairy margarine
3 tablespoons lemon juice
½ cup ice-cold water
YIELD: 2 STANDARD-SIZE
PIECRUSTS, OR ENOUGH
FOR 1 LATTICE-TOPPED
OR COVERED PIE
• In a large bowl, whisk together the superfine brown rice
flour, white rice flour, potato starch, tapioca flour, xanthan
gum, baking powder, and sugar.
• Drop the margarine into the flour mixture by tablespoons.
Use fingers or pastry blender to quickly mix into an even
crumble. Using a large fork, stir in the lemon juice and cold
water until a soft dough forms. If the dough seems too
sticky, add a touch more brown rice flour. Wrap in plastic
wrap and chill in the freezer for 15 minutes, or refrigerator
for at least 1 hour before using.
• Keeps tightly covered in refrigerator for up to 1 week, and
frozen for up to 3 months.
This crust freezes well, so feel free to shape the unbaked dough
into a patty and place into two freezer-safe bags (double layered),
and, the day before using, allow to thaw in refrigerator overnight
before rolling out to use in a recipe. Or roll it out onto two aluminum pie pans, cover in plastic wrap, and freeze. Pie makin’ is easy
if you already have the crusts prepared ahead of time!
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PUFF PASTRY
S N C B
The key to this super-flakey pastry is keeping the dough cold! Be sure to chill adequately between rotations to ensure a workable dough. I also recommend chilling all ingredients before
getting started.
¾ cup superfine brown
rice flour
¾ cup white rice flour
²⁄ ³ cup potato starch
¹⁄ ³ cup tapioca flour
2 teaspoons xanthan gum
1¼ cups very cold nondairy
margarine
½ cup ice-cold water
YIELD: 20 SERVINGS
EASY PUFF COOKIES
Preheat oven to 400°F. Dust
a sheet of parchment with turbinado sugar. Place the puff
pastry dough onto the sugared
surface and dust with more
sugar. Place another sheet of
parchment onto the dough
and roll out to ¹⁄ ³ to ½ inch
thick. Use a fun cookie cutter
to cut out shapes.
Bake on a parchmentcovered cookie sheet for about
20 minutes, until golden brown.
• In a large bowl, whisk together the brown rice flour, ½ cup
of the white rice flour, potato starch, tapioca flour, and xanthan gum. Drop in the margarine by the spoonful. Using
clean hands, quickly cut the margarine into the flour until
the mixture resembles pebbles.
• Add in the cold water and mix quickly to form a slightly sticky
dough. Punch down into the bowl to flatten the dough and
sprinkle with 2 tablespoons white rice flour; pat into the
dough to make it less sticky. Flip and repeat with the additional 2 tablespoons white rice flour.
• Chill the dough for 20 minutes in the freezer.
• In between two sheets of parchment paper, roll out the
dough into a rectangle about 5 x 9 inches. Use a straight
edge to square up the edges, forming a solid rectangle. Work
quickly so that the dough stays cold!
• Fold the dough into thirds (like folding a letter) and rotate a
quarter of a turn. Use the parchment to help fold the dough
over evenly. Roll it out again into another rectangle 5 x 9
inches. Fold it into thirds once again. Wrap loosely in parchment and chill in the freezer for an additional 20 minutes.
• Repeat the steps again, exactly as described above. Wrap
and chill the puff pastry until ready to use. When working
with the pastry, be sure not to roll it out too thin, ¹⁄ ³ to ½ of
an inch is just right.
• Use as directed in recipes calling for puff pastry. To deepen
the color of the pastry, mix 2 teaspoons cornstarch with ½
cup water—bring to a boil over medium heat and cook until
translucent. Brush a little of the paste onto the surface before baking. Keeps frozen for up to 1 month.
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PIES
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SUGAR CRUNCH APPLE PIE
S N C B
I discovered a recipe similar to this apple pie years ago that utilized a unique technique I was
immediately drawn to. It was the first pie I made in this fashion and has since become my
favorite way of making apple pie. Adding the sugary syrup to the assembled pie is fun and
delicious, as it creates a crisp sugar topping, not unlike the candy crunch from crème brûlée.
1 recipe Flakey Classic
Piecrust (page 146)
APPLES
8 medium Granny Smith
apples
½ teaspoon cardamom
1 teaspoon cinnamon
½ teaspoon cloves
SAUCE
½ cup nondairy margarine
4 tablespoons superfine
brown rice flour
¼ cup water
1 cup packed brown sugar
YIELD: 8 SERVINGS
• Prepare the pie dough according to recipe directions, divide
into two disks and chill for 2 hours in your refrigerator. Core
and peel the apples. Slice thinly and lightly toss with cardamom, cinnamon, and cloves.
• Once piecrusts are chilled, roll out one section of dough in
between two sheets of parchment paper to a ¼ inch thickness. Use the parchment paper to help flip the rolled out
crust into a lightly greased pie pan. Cut off excess dough and
reserve.
• Heap the sliced apples into a mound on top of the crust in
the pie pan.
• Take the second chilled dough disk and roll to same thickness in between two sheets of parchment paper. As you did
with the first crust, use the parchment to help you flip the
dough over on top of the mound of apples. If any dough
rips, simply use your fingertips dipped in water to help seal it
back together. Build up the sides with excess dough to form
a shallow wall as the outer crust. Make a few ¼-inch-wide
slits in the top crust to vent.
• Whisk the ingredients for the sauce together into a 2-quart
saucepan on medium heat and let it come to a boil, while
stirring occasionally. After it has come to a boil, reduce heat
to simmer and let cook for 2 minutes. Remove the sauce
from the heat.
• Preheat your oven to 425°F. Pour the sugar mixture on top
of piecrust, aiming mostly for the slits in the center, and allow any excess to drip over sides. Once all sauce has been
added to the pie use a pastry brush to gently brush the remaining syrup evenly over the pie.
• Bake for 15 minutes, then reduce oven temp to 350°F and
bake for an additional 35 to 45 minutes. Remove from oven,
and let cool for at least 2 hours before serving. Store in airtight container for up to 2 days.
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BANANA CREAM PIE
S N B
Up until the Great Depression, bananas were practically unheard of in desserts. Apparently,
it was the frugalness of using the overripe bananas that led to incorporating them into sweets.
With its rich, cream filling, this pie is the very opposite of frugal! It is best enjoyed right after
cooling as the bananas tend to discolor after a day or so; one very good way to remedy this is
to freeze the pie immediately after it cools and serve mostly frozen.
½ recipe Flakey Classic
Piecrust (page 146)
FILLING
¾ cup sugar
¹⁄ ³ cup white rice flour
¼ teaspoon salt
2 cups nondairy milk
3 tablespoons cornstarch
mixed with 3 tablespoons
water
2 tablespoons nondairy
margarine
2 teaspoons vanilla extract
4 large bananas
YIELD: 10 SERVINGS
• Preheat oven to 400°F.
• Prepare the piecrust according to recipe directions and then
blind bake in oven for 10 minutes. Reduce oven temperature
to 350°F.
• In a 2-quart saucepan, whisk together the sugar, white rice
flour, salt, nondairy milk, and cornstarch slurry. Add the
margarine and vanilla extract. Heat over medium heat until
the mixture comes to a boil, stirring constantly. Let cook for
1 minute, still stirring constantly, until the mixture thickens
considerably.
• Slice the bananas into the baked piecrust forming an even
layer. Pour the hot sugar mixture over the bananas to cover
and bake in preheated oven for 15 minutes. Remove from
oven and let cool. Chill and serve with fresh banana slices
and Sweetened Whipped Coconut Cream, page 33. Store in
airtight container in refrigerator for up to 2 days.
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KEY LIME PIE
Sweet yet sour, this creamy pie will transport you straight to the Florida Keys. I recommend
using bottled key lime juice for ease and availability.
• Preheat oven to 375°F.
• Mix together all the crust ingredients, in order given, and
press into a standard-size pie pan.
• In the bowl of a food processor, place the filling ingredients,
pulsing a few times after each addition, until smooth. Be
sure to scrape down sides as needed.
• Pour the filling mixture into the crust and carefully transfer
to the middle rack of your oven. Bake for 20 minutes. Reduce heat to 300°F and bake for an additional 40 to 45
minutes, until very lightly golden brown on edges. Let cool
at room temperature and then chill in refrigerator overnight.
Top with lime zest and Sweetened Whipped Coconut Cream
(page 33). Store in airtight container in refrigerator for up to
2 days.
CRUST
1 cup gluten-free cookie
crumbs (use hard cookie
such as Pizzelles (page
114), Cinnamon Graham
Crackers (page 123),
Vanilla Wafers (page
108), etc.)
1 cup ground pecans
3 tablespoons sugar
2 tablespoons ground
chia seed mixed with
4 tablespoons water
1 tablespoon coconut oil
FILLING
1 (350 g) package extra-firm
silken tofu
1 cup key lime juice
1 cup canned full-fat
coconut milk
½ cup coconut cream from
the top of a can of full-fat
coconut milk
1 cup sugar
2 tablespoons confectioner’s
sugar
¾ teaspoons salt
¼ cup besan/chickpea flour
¼ cup white rice flour
2 tablespoons cornstarch
1 teaspoon lime zest, plus
more for topping
ALLERGY NOTE
If you have a nut allergy and would like to make this pie, simply
swap out the pecans in the crust for toasted sunflower or pumpkin
seeds.
YIELD: 10 SERVINGS
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PUMPKIN PIE
N C B
Popular during the autumn months, pumpkin pie didn’t become the traditional dessert of
Thanksgiving until the early 1800s. This pumpkin pie is just like the ones my mother used
to make for the holiday—with a crust that’s softer on the bottom and crispy on the sides.
Strange as it sounds, that was always my favorite part of the pie!
½ recipe Flakey Classic
Piecrust (page 146)
1 cup sugar
1 teaspoon cinnamon
1 teaspoon ginger
½ teaspoon ground cloves
¼ teaspoon ground nutmeg
1 teaspoon salt
1 (350 g) package extra-firm
silken tofu
1½ teaspoons vanilla extract
¹⁄ ³ cup superfine brown
rice flour
2 cups canned pumpkin
puree
¼ cup apple cider or
nondairy milk
• Prepare the piecrust according to recipe directions. Shape
the dough into a disk and chill in the refrigerator for at least
1 hour.
• Preheat oven to 425°F. Roll out the crust in between two
pieces of parchment and then flip over to lay the piecrust
evenly into the bottom of a standard-size pie pan. Pinch the
top to make the pie fancy, or flute.
• Combine all the ingredients for the pie filling in a food processor and blend until very smooth. Spread pie filling into
unbaked crust and bake for 15 minutes.
• Reduce your oven temperature to 350°F and bake for an additional 40 minutes, or until the crust is golden brown. Let
pie cool completely and refrigerate for at least 4 hours before serving. This pie is best when chilled overnight. Store in
airtight container in refrigerator for up to 5 days.
YIELD: 10 SERVINGS
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STRAWBERRY PIE
S N B
Strawberry Pie always reminds me of the beginning of summertime, right when the weather
gets warm enough to start craving cold desserts. This is a great recipe to make the night before as it needs to firm up for quite some time, plus it is excellent served very cold.
½ recipe Flakey Classic
Piecrust (page 146)
FILLING
4 cups strawberries, sliced
1 cup granulated sugar
4 tablespoons cornstarch
¼ cup water
Pinch salt
2 or 3 sliced strawberries
for a garnish
YIELD: 10 SERVINGS
• Preheat oven to 425°F. Lightly grease a standard-size pie
pan and dust with brown rice or sorghum flour.
• Prepare the piecrust according to recipe directions.
• Roll out the dough in between two pieces of parchment paper until it is about ¼ inch thick. Carefully invert onto a pie
pan, shaping to fit and make a lip on the crust. Using a fork,
poke about twenty small holes evenly over the crust. Bake for
20 minutes, or until crust is firm. Let cool completely before
filling.
• Filling: Place 1½ cups of the strawberries plus the sugar into
a 2-quart saucepan and mash gently with a potato masher.
Cook over medium heat just until sugar dissolves completely.
• In a medium bowl, whisk together the cornstarch and water until smooth and add to the cooked strawberry mixture
along with the salt. Bring to a boil over medium heat and
allow to cook for about 2 minutes. Remove from heat and
let cool slightly, but not completely, for about 15 minutes.
Arrange the remaining 2½ cups strawberries evenly into the
piecrust. Pour the cooked filling into prepared pie pan and
let chill in fridge until firm, for about 12 hours. Garnish with
additional strawberry slices. Serve cold. Store in airtight container in refrigerator for up to 2 days.
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CHERRY PIE
S N C B
I recommend using Bing or sour cherries for this pie to achieve that lovely deep red color
that we’re so accustomed to with cherry pie. I particularly love this pie served warm from the
oven à la mode.
1 recipe Flakey Classic
Piecrust (page 146)
4 cups fresh cherries, pitted
¼ cup tapioca flour
1 cup sugar
¼ teaspoon salt
1 teaspoon vanilla extract
4 teaspoons nondairy
margarine
You can use frozen cherries if
fresh aren’t in season; simply
thaw them out and drain thoroughly before using.
• Prepare the piecrust according to recipe directions and divide crust evenly into two sections. Refrigerate one disk while
you roll out the other in between two sheets of parchment
paper, to about ¼ inch thickness. Flip over into a deep-dish
pie pan and shape to fit the pan.
• In a large bowl, toss the cherries with the tapioca flour,
sugar, salt, and vanilla extract until evenly coated. Place into
the pie shell and spread evenly. Dot with margarine. Roll out
the other half of the crust in between two sheets of parchment paper to ¼ inch thickness. Drape over the top of the
pie, inverting using one sheet of parchment to assist, and
top the pie with the second crust. Flute the edges to seal and
then slice a few small slits in the crust to vent. Bake for 45
to 50 minutes, until piecrust is golden brown. Let pie cool
slightly before serving. Store in airtight container for up to
2 days.
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ANY BERRY PIE
S N B
Blackberry, blueberry, raspberry . . . any type of berry can be used in this pie and it will still be
delicious. My favorite is a solid tie between blackberry and blueberry.
1 recipe Flakey Classic
Piecrust (page 146)
½ cup brown sugar
¼ cup sugar
3 tablespoons cornstarch
½ teaspoon salt
1 teaspoon vanilla extract
4 cups blackberries,
blueberries, or raspberries
1 tablespoon nondairy
margarine
YIELD: 10 SERVINGS
• Preheat oven to 425°F.
• Prepare the crust according to recipe directions and roll out
half of the crust in between two sheets of parchment to ¼
inch thick, while keeping the other half chilled. Place one
half of crust into a deep-dish pie pan and shape to fit the pie
pan.
• In a medium bowl, toss together the brown sugar, sugar,
cornstarch, and salt until well mixed. Add in the vanilla extract and berries and gently stir until the berries are completed covered. Place berries into the piecrust and dot evenly
with margarine.
• Roll out the other half of piecrust in between two sheets of
parchment until about ¼ inch thick. Work fast! Have a pizza
cutter handy and slice 1 x 9-inch strips of piecrust. Use your
hands to gently peel up the tip of the strip and drape on top
of the blueberries to form a crosshatch pattern until pie is
covered to your liking. You can also use a cookie cutter to
cut out shapes to top the pie.
• Bake for 40 minutes, or until the piecrust is deep golden
brown, but not burned. Serve hot à la mode or room temperature. Store in airtight container for up to 2 days.
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TARTE TATIN
S N C B
This recipe is super simple but requires a pan that can safely, and effectively, go from stove
top to oven, such as cast iron. For a perfect Tarte Tatin, choose a variety of apple that will
hold its shape while cooking, such as Granny Smith or Gala.
½ recipe Flakey Classic
Piecrust (page 146)
¼ cup nondairy margarine
½ cup brown sugar
5 small apples, peeled,
cored, and quartered
YIELD: 8 SERVINGS
• Preheat oven to 425°F. Shape the piecrust dough into a disk
and chill until ready to use.
• Over medium heat, in a 9-inch cast-iron pan, melt the margarine until liquid. Sprinkle on the brown sugar and then
place the apples directly on top of the sugar, arranging
snugly and evenly so that the domed sides are facing down.
Try to eliminate any excess spaces in between the apples. Let
the apples cook, completely undisturbed over medium heat
for 20 minutes.
• Transfer the hot pan to the oven and bake on the middle
rack for 20 more minutes.
• Remove from oven and let rest briefly.
• Roll the piecrust out in between two sheets of parchment paper, just wide enough to cover the cast-iron pan with about
1 inch excess. Flip the piecrust over the apples to cover, and
push the dough gently down to form a rustic top crust. Bake
for an additional 20 minutes, and then remove from oven
and let cool for 10 minutes.
• Flip the pie out onto a lipped plate, roughly the same size
as the tart. The dough will invert to form a lovely crust. If
any apples happen to stick to the pan, carefully remove and
place them back onto the tart.
• Serve warm or room temperature. Store in airtight container
for up to 2 days.
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CHOCOLATE SILK PIE
N C B
This is one of my favorite desserts to bring to potlucks because of its simplicity and versatility.
The secret ingredient is silken tofu, which creates a base that’s both firm and silky. Top each
individual piece with Sweetened Whipped Coconut Cream (page 33) just before serving.
½ recipe Flakey Classic
Piecrust (page 146)
2 (350 g) packages extrafirm silken tofu
2 teaspoons vanilla extract
2 tablespoons cocoa powder
(I like extra-dark)
½ cup sugar
1½ cups chopped nondairy
chocolate or chocolate
chips
YIELD: 10 SERVINGS
• Preheat oven to 400°F.
• Prepare the piecrust according to recipe directions and roll
out in between two sheets of parchment paper until about ¼
inch thick.
• Flip over the parchment to gently place the crust into a
standard-size glass pie pan. Fold or flute the crust and pierce
bottom several times evenly with fork. Bake for 20 minutes,
or until light golden brown. Remove from oven.
• To prepare the filling, blend the tofu, vanilla extract, cocoa
powder, and sugar in a food processor until completely
smooth, scraping down sides as needed.
• In a double boiler, melt the chocolate and drizzle into the
tofu mixture and blend until completely incorporated.
Spread filling into baked pie shell and let cool at room temperature for 1 hour before transferring to the refrigerator to
chill until slightly firm, 4 hours up to overnight. Store in airtight container in refrigerator for up to 3 days.
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SKY-HIGH PEANUT BUTTER PIE
C B
If you love peanut butter you’re going to flip over this pie. Rich peanut butter and chocolate
combine for a luscious base, while fluffy coconut cream gives the pie its name. You can also
switch this up and use almond or cashew butter if you have a peanut allergy.
½ recipe Flakey Classic
Piecrust (page 146)
4 ounces semi-sweet
chocolate
3 (350 g) packages firm
silken tofu
2 cups creamy peanut butter
2 cups confectioner’s sugar
3 tablespoons ground
chia seed
½ teaspoon sea salt
1 recipe Sweetened Whipped
Coconut Cream (page 33)
2 ounces nondairy chocolate
chips or chunks, melted,
for drizzling
¼ cup crushed roasted and
salted peanuts
YIELD: 10 SERVINGS
• Preheat oven to 400°F and prepare the piecrust according
to recipe directions. Roll out in between two sheets of parchment until ¼ inch thick. Drape over a deep-dish pie pan and
press down evenly to cover. Flute edges and bake for 20 minutes, or until lightly golden brown. Remove from oven and
place on wire rack to cool. Sprinkle 4 ounces of the chocolate chips evenly onto the piecrust and let rest for 5 minutes. Spread the melted chocolate, using a silicone spatula,
to coat the inside of the piecrust. Let cool completely until
chocolate is rehardened—once the crust is at room temperature, place in the refrigerator to speed up the process.
• In a food processor combine the tofu, peanut butter, sugar,
chia seed, and salt. Blend until completely smooth, for about
5 minutes. Spread into the prepared piecrust, and freeze for
at least 3 hours. Transfer to refrigerator and chill overnight.
Before serving, top with whipped coconut cream and drizzle
with chocolate. Sprinkle with crushed peanuts. Store in an
airtight container in the refrigerator for up to 2 days.
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PECAN PIE
S C B
The first time I tasted Pecan Pie, I was smitten. Even today when I get around one, it takes a
bit of restraint for me to stop eating the whole darned thing! Best to share with others, or just
make two pies, and save yourself the heartache.
½ recipe Flakey Classic
Piecrust (page 146)
2 tablespoons flaxseed meal
¼ cup water
1¼ cups packed brown sugar
2 tablespoons superfine
brown rice flour, or white
rice flour
2 teaspoons vanilla extract
½ cup melted nondairy
margarine
1½ cups chopped pecans
YIELD: 10 SERVINGS
• Preheat oven to 400°F. Prepare the piecrust according to
recipe directions and press into a standard-size pie pan,
making the crust slightly shorter than the top edge of the
pan. Flute or use a spoon to make a design in the top of the
crust.
• In a large bowl, stir together flaxseed meal and water and
let set for 5 minutes, until gelled. Transfer to a mixing bowl
and whip on high speed using a whisk attachment for 1 minute (or using elbow grease and a whisk), until fluffy. Add
the sugar, brown rice flour, vanilla extract, and margarine.
Fold in 1 cup of the chopped pecans. Stir well. Spoon filling
into unbaked crust and then top with remaining chopped
pecans.
• Bake for 35 to 40 minutes, until crust is golden brown and
filling is bubbly. Carefully remove from the oven and let cool
completely, for at least 4 hours, before serving. Store in airtight container in refrigerator for up to 2 days.
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CHEESECAKES
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NEW YORK–STYLE CHEESECAKE
C
This cheesecake takes a little added patience as it absolutely must be left in the oven 1 to 2
hours to finish baking and then it must be chilled overnight, but it is so worth it. This classic
dessert is just perfect plain but pairs exceptionally well with fruit topping. Try it with Cherry
Vanilla Compote (page 228), Broiled Persimmons (page 226), Blueberry Lavender Jam (page
228), or even plain fruit such as strawberries.
¼ cup almond meal
4 (8-ounce) tubs nondairy
cream cheese, such as
Tofutti brand
1¾ cups sugar
½ cup nondairy sour cream
or coconut cream
½ cup besan/chickpea flour
mixed with ½ cup water
¼ cup superfine brown rice
flour or white rice flour
1 teaspoon vanilla extract
YIELD: 12 SERVINGS
• Preheat oven to 350°F and lightly grease an 8-inch springform pan. Sprinkle the bottom of the pan evenly with the
almond meal. You may use a larger pan, but your cheesecake
will be thinner and may need to cook less time.
• Place all the remaining ingredients into a food processor and
blend until very smooth, for about 2 minutes, scraping down
the sides as needed. Don’t taste the batter as the besan will
make it unpleasant until baked!
• Bake for 45 minutes at 350°F and then reduce heat to
325°F. Bake for an additional 35 minutes, and then turn
off oven. Let the cheesecake cool, inside the closed oven, for
about 1 to 2 hours. Chill overnight before serving. Store in
airtight container in refrigerator for up to 4 days.
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PISTACHIO ROSE CHEESECAKE
C B
This fragrant cake is delightful when served with a dollop of Sweetened Whipped Coconut
Cream (page 33) and a dry white wine, or sparkling grape juice for the kids. Rose water can
be located in most specialty grocers near other similar extracts and flavorings. Certainly, if
you cannot locate this particular flavoring, equal amounts of spiced rum or vanilla extract
would replace it just fine, albeit without the floral undertones.
CRUST
1 tablespoon flaxseed meal
2 tablespoons water
1 cup pistachios, pulsed until
crumbly
2 tablespoons sugar
1 tablespoon almond or
canola oil
¼ cup almond meal, plus
extra for sprinkling
FILLING
2 cups (20 ounces) silken
tofu
1 to 1½ teaspoons rose
water (the more the
rosier!)
3 (8-ounce) containers
nondairy cream cheese,
such as Tofutti
¾ cup sugar
¼ teaspoon salt
3 tablespoons white rice flour
2 drops pink food coloring
(optional)
• Preheat oven to 400°F. Lightly grease only the sides of an
8-inch springform pan. You may use a larger pan, but your
cheesecake will be thinner and may need to cook less time.
• In a small bowl, combine flaxseed meal with water and let
rest until gelled, for about 5 minutes. In a large bowl, mix together the pistachios, sugar, almond oil, almond meal, and
prepared flaxseed meal until clumpy. Use very lightly greased
hands and press firmly into the bottom of the springform
pan and cover as best as you can. Once it is spread out covering as much surface as possible, sprinkle lightly with almond meal and then press down to cover completely and
evenly.
• In a food processor, combine all the ingredients for the filling and blend until completely smooth, for about 5 minutes,
scraping down sides often. Spread the filling evenly into the
prepared springform pan and then bake for 15 minutes.
• Reduce heat to 250°F, without removing the cheesecake
from the oven, and bake for an additional 60 minutes. Turn
oven off and let cheesecake remain for 1 more hour. Let cool
for 1 hour at room temperature on a wire rack and then
transfer to the refrigerator to cool overnight. Store in airtight
container in refrigerator for up to 4 days.
YIELD: 10 SERVINGS
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CARAMEL CHAI CHEESECAKE
C B
This version of the classic dessert is pure decadence. If you really love cinnamon, cloves, and
allspice, serve it with a piping-hot mug of chai for the ultimate spicy indulgence.
For the Crust
• Preheat oven to 400°F. Pulse the pecans in a food processor,
just until crumbly. Stir in the rest of the crust ingredients and
press (using hands dusted with superfine brown rice flour)
into an 8-inch springform pan.
• Bake for 10 minutes and then remove from the oven.
CRUST
6 ounces (170 g) pecans
3 tablespoons melted
nondairy margarine
3 tablespoons sugar
2 tablespoons superfine
brown rice flour
FILLING
1 (350 g) package extra-firm
silken tofu
3 (8-ounce) tubs nondairy
cream cheese, such as
Tofutti
²⁄ ³ cup packed light brown
sugar
5 tablespoons superfine
brown rice flour
¼ teaspoon sea salt
1 teaspoon cinnamon
¹⁄8 teaspoon allspice
¼ teaspoon ground black
pepper
¼ teaspoon ground cloves
¹⁄8 teaspoon cardamom
1 teaspoon vanilla extract
1 recipe Caramel Sauce
(page 81)
For the Filling
• Place all the ingredients for the filling into a food processor
and blend until very smooth, for at least 5 minutes. Spread
onto the prepared crust and bake in preheated oven for 15
minutes.
• Reduce heat to 250°F and allow cheesecake to bake for an
additional 60 minutes. Turn oven off and let cool for up to 2
more hours while remaining in the oven. Chill in refrigerator
overnight and then make the Caramel Sauce (page 81) just
before serving, so that you have hot caramel sauce on a cold
cheesecake. Top with Sweetened Whipped Coconut Cream
(page 33). Store in airtight container in refrigerator for up to
4 days.
YIELD: 10 SERVINGS
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PUMPKIN PECAN CHEESECAKE
C B
What could be more apropos for autumn than this flavor combo? If you’re looking for a wonderful alternative (or addition!) to Pumpkin Pie on Thanksgiving, look no further.
CRUST
1 tablespoon flaxseed meal
2 tablespoons water
2 cups pecans
¼ teaspoon salt
¼ cup brown sugar
FILLING
1 block firm silken tofu
2 (8-ounce) tubs nondairy
cream cheese, such as
Tofutti
1 cup sugar
¼ cup plus 2 tablespoons
brown rice flour
¼ cup lemon juice
1 (15-ounce) can pumpkin
puree
¹⁄ ³ cup brown sugar
1 teaspoon cinnamon
½ teaspoon pumpkin
pie spice
YIELD: 12 SERVINGS
• Preheat oven to 400°F. Lightly grease the sides of an 8-inch
springform pan.
• In a small bowl, mix together the flaxseed meal and the water. Let rest for 5 minutes, until gelled. In a food processor,
pulse together the pecans, salt, and brown sugar until the
mixture resembles coarse crumbles. Add in prepared flaxseed meal and pulse again until pecans come together into a
loose dough. Press into the bottom of the prepared springform pan and bake for 10 minutes.
• In the meantime, clean the food processor and mix together
the tofu, nondairy cream cheese, sugar, ¼ cup brown rice
flour, and lemon juice. Blend until completely smooth, for
about 2 minutes, scraping down sides as needed. Scoop out
about 1 cup of this mixture and spread evenly onto the crust
to form a thin white layer.
• Add the canned pumpkin, brown sugar, cinnamon, pumpkin pie spice, and remaining 2 tablespoons brown rice flour.
Blend again until completely smooth, scraping down sides
as needed. Spread on top of white layer.
• Bake for 15 minutes. Reduce oven temperature to 325°F and
bake for an additional hour. Turn oven off and let cheesecake remain for about 1 hour. Chill completely overnight before serving. Store in airtight container in refrigerator for up
to 3 days.
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CHOCOLATE BROWNIE CHEESECAKE
C
This cheesecake has a super-secret special ingredient: black beans! But you can’t tell—in
gluten-free baking, oftentimes beans and legumes can be our best friends, providing a little
bit of rise and a lot of binding power, along with a totally neutral flavor, so you won’t taste
anything but chocolaty goodness.
CRUST
1 cup hazelnut meal
(finely ground hazelnuts)
2 tablespoons cocoa powder
3 tablespoons sugar
3 tablespoons melted
nondairy margarine or
coconut oil
FILLING
²⁄ ³ cup sugar
3 (8-ounce) tubs nondairy
cream cheese, such as
Tofutti
1 cup canned black beans,
drained and rinsed
½ cup nondairy milk
¼ cup brown rice flour
2 cups nondairy chocolate
chips, melted
• Grease the sides of an 8-inch springform pan and preheat
oven to 400°F.
• In a small bowl, stir together the hazelnut meal, cocoa powder, and sugar. Drizzle in the melted margarine and stir to
combine. Press the mixture onto the bottom of the springform pan to form an even layer. Bake for 9 minutes. Remove
from oven and decrease temperature to 375°F.
• In a food processor, combine all the ingredients for the filling, one at a time, in the order listed, making sure that all
the ingredients have been completely blended before adding
in the melted chocolate chips.
• Spread filling mixture evenly on top of the prebaked crust.
Bake for 30 minutes, and then reduce oven temperature to
325°F. Bake for an additional 40 minutes. Turn oven off and
allow cheesecake to remain for 2 hours. Chill completely—
overnight is best—before serving. Store in airtight container
in refrigerator for up to 4 days.
YIELD: 10 SERVINGS
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TARTS, COBBLERS,
AND PASTRIES
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CHOCOLATE PISTACHIO TART
S B
I love the contrast of the deep chocolate filling against the salty pistachio crust. This pie
freezes beautifully and can be thawed in the refrigerator overnight the day before serving.
CRUST
2 tablespoons flaxseed meal
3 tablespoons water
1 cup pistachios, pulsed until
crumbly (plus additional
crushed pistachios for
garnish)
3 tablespoons fine yellow
cornmeal
2 scant tablespoons sugar
½ teaspoon salt
3 tablespoons olive oil
FILLING
2½ cups nondairy semi-sweet
chocolate chips
1¹⁄ ³ cups coconut milk
1 teaspoon vanilla extract
¹⁄8 teaspoon ground cumin
¼ teaspoon sea salt
• Preheat oven to 400°F.
• In a small bowl, combine the flaxseed meal with the water
and let rest until gelled, for about 5 minutes. In a separate
small bowl, whisk together the pistachios, cornmeal, sugar,
and salt until well combined. Evenly mix in the olive oil and
flaxseed gel, using clean hands.
• Press crust into a standard-size pie pan, about ¹⁄ 8 inch thick.
Bake for 10 minutes. Remove and let cool completely.
• To make the filling, place the chocolate chips in a large heatsafe bowl.
• In a small saucepan, combine the coconut milk, vanilla extract, cumin, and salt and bring just to a boil over medium
heat. Once bubbly, pour over chocolate chips and mix
well. Spread the chocolate mixture into the piecrust and let
cool at room temperature, for about 1 hour. Sprinkle with
crushed pistachios and transfer into the refrigerator to cool
completely until firm. Store in airtight container in refrigerator for up to 2 days.
YIELD: 8 SERVINGS
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PEARBERRY TART
S N
This fruity concoction is pretty and delish! I recommend red raspberries as they look so
beautiful against the amber-colored pears. The tart is easy to prep, and it has a silky custard
texture that will make you yearn for a second slice!
½ recipe Flakey Classic
Piecrust (page 146)
¹⁄ ³ cup besan/chickpea flour
3 tablespoons cornstarch
¹⁄ ³ cup sugar
½ teaspoon salt
1 cup red raspberries or
other berry
2 medium pears, peeled,
cored, and sliced
¹⁄ ³ cup turbinado sugar
YIELD: 8 SERVINGS
• Preheat oven to 400°F.
• Prepare the piecrust as directed and chill in refrigerator for
30 minutes. Roll out in between two sheets of parchment
paper to about ¼ inch thick. Flip over onto an 8-inch tart
shell and press dough into the pan, trimming any excess.
• In a medium bowl, whisk together the besan, cornstarch,
sugar, and salt. Rinse the berries and dredge them in the
flour mixture to evenly coat. Remove and set aside. Toss the
sliced pears into the mixture as well and then rustically (no
fancy pattern needed) arrange the pears and berries into
the tart shell. Top with an even layer of turbinado sugar.
Bake for 35 to 40 minutes, or until crust is golden brown
on edges. Store in airtight container in refrigerator for up to
2 days.
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ALMOND APPLE TART
S B
This elegant dessert, which features the fragrant combination of almonds and apples, comes
together effortlessly if you already have some puff pastry frozen. You’ll have a fancy dessert
ready to impress in no time flat. This tart also keeps well if refrigerated for up to 1 week;
simply reheat at 350°F for 10 minutes and sprinkle with a touch of turbinado sugar before
serving.
½ recipe Puff Pastry
(page 147)
2 tablespoons turbinado
sugar
1 large Granny Smith apple,
peeled and thinly sliced
1 teaspoon lemon or lime
juice
½ cup brown sugar, plus
2 tablespoons for
sprinkling on top
1 teaspoon vanilla extract
¹⁄8 teaspoon salt
3 tablespoons cornstarch
2 tablespoons almond meal
• Place a rectangle of chilled puff pastry dough in between two
sheets of parchment paper and gently roll out into a rectangle about 5 x 8 inches. Transfer the dough to a baking sheet
lined with parchment paper or a silicone mat. Crimp up the
edges of the crust to form a lip, gently folding the top back
onto itself. Sprinkle evenly with the 2 tablespoons turbinado
sugar.
• In a medium bowl, toss the apples with the lemon juice, and
then with the remaining ingredients, until the apples are well
coated. Arrange the apples onto the tart shell in an even
layer, overlapping each slice to form a pattern. Sprinkle with
the 2 tablespoons brown sugar.
• Bake for 35 to 40 minutes, or until apples are tender and
crust is golden brown. Store in airtight container for up to
2 days.
YIELD: 4 SERVINGS
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CRANBERRY WHITE
CHOCOLATE CITRUS TART
S C B
White chocolate and cranberry is a popular combination; the addition of orange here creates
a nice tang. You can make your own dairy-free white chocolate for this tart (page 253) or
seek out your favorite brand elsewhere.
CRUST
1¾ cups almond meal
¼ cup brown sugar
3 tablespoons coconut oil,
liquid
Dash salt
TOPPING
1½ cups fresh cranberries
¼ cup sugar
FILLING
2 cups raw cashews, soaked
at least 3 hours and
drained
¼ cup sugar
½ cup orange juice
1 teaspoon orange zest
5.5 ounces (150 g) nondairy
white chocolate
YIELD: 10 SERVINGS
For the Crust
• Preheat oven to 400°F.
• In a small bowl, mix together the almond meal and brown
sugar. Stir in the melted coconut oil and salt until completely mixed. Use slightly greased hands or the bottom of a
drinking glass and press the mixture into an 8-inch tart pan.
• Bake the crust for 10 minutes in your preheated oven. Remove from the oven and let cool completely.
For the Topping
• Combine the cranberries and sugar in a small saucepan and
cook over medium heat, stirring often, until sugar granules
have dissolved completely. Increase temperature slightly to
reduce until thickened, for about 5 minutes.
For the Filling
• In a food processor, blend the cashews with the sugar,
orange juice, and zest until very, very smooth, for about 5
minutes. Over a double boiler, melt the white chocolate and
then blend with the rest of the ingredients.
• Quickly spread the cashew filling into the cooled tart crust
and top with the cranberry mixture. Gently run a knife
through the top of the filling to swirl through. Chill in the refrigerator until firm. Store in airtight container in refrigerator
for up to 2 days.
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WHITE CHOCOLATE PEANUT
BUTTER PRETZEL TARTLETS
S C B
Salty pretzels pair so wonderfully with the combined sweetness of white chocolate and peanut butter and are presented in a cute little tartlet package.
1½ cups crushed gluten-free
pretzels
6 tablespoons softened
nondairy margarine
2 tablespoons sugar
1 cup nondairy white
chocolate chips
½ cup smooth peanut butter
¼ cup canned coconut milk
1 cup nondairy milk
YIELD: 12 TARTS
• Preheat oven to 350°F. Gather about twelve 2-inch tart pans
and lightly spray with nonstick cooking oil.
• Combine the crushed pretzels, margarine, and sugar together until very well mixed. Make sure there are no lumps of
margarine. When pressed, the mixture should hold its shape.
You may need to add a touch more margarine if it feels too
crumbly . . . but just about a tablespoon or so.
• Gently press the crumbs into the tart pans, making an even
crust that is about ¼ inch thick. Handle with care.
• Bake for about 12 minutes, or until dark golden brown. Remove tart shells from oven and let cool on wire racks.
• Once the crusts are cool, begin making your filling.
• Place white chocolate chips into a medium bowl. In a small
saucepan, combine the peanut butter, coconut milk, and
nondairy milk and cook over medium heat, stirring constantly using a wire whisk.
• Once the mixture just begins to bubble and is very hot, pour
over white chocolate chips, stirring quickly to melt. Spoon
into the prepared tart shells, allowing to cool at room temperature for about an hour before transferring to the refrigerator to chill completely. Store in airtight container in
refrigerator for up to 2 days.
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PEACHY KEEN COBBLER
S N
This cobbler is a perfect way to use up a bunch of fruit, especially when you have a lotta hard
peaches rolling around—which tends to happen to me quite often during the summertime (I
overpurchase and don’t want to wait for all of them to ripen!). Any stone fruit can be used;
try this recipe with plums or apricots, too!
4 peaches (about 4½ cups)
peeled and sliced
½ cup sugar
¼ teaspoon ground allspice
3 tablespoons cornstarch
¹⁄ ³ cup potato starch
¹⁄ ³ cup white rice flour
¹⁄ ³ cup besan/chickpea flour
1 teaspoon xanthan gum
1 teaspoon baking powder
3 tablespoons sugar
6 tablespoons nondairy
margarine
¼ cup + 2 tablespoons
nondairy milk
1 teaspoon lemon juice
• Preheat oven to 375°F and lightly grease a small stoneware
or ceramic baking dish, about 5 x 9 inches.
• In a medium bowl, toss together the peaches, sugar, allspice, and cornstarch. Arrange in the greased baking dish in
an even layer.
• In a separate bowl, whisk together the potato starch, white
rice flour, besan, xanthan gum, baking powder, and sugar.
Cut in the margarine and blend using a pastry blender until
even crumbles form. Add in the nondairy milk and lemon
juice and stir until smooth.
• Drop by heaping spoonfuls on top of the sliced peaches.
Bake for 35 to 40 minutes, or until bubbly and the biscuit
top is golden brown on edges. Store in airtight container for
up to 1 day.
YIELD: 8 SERVINGS
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CHERRY CLAFOUTIS
N C
This recipe is such a perfect use for fresh cherries as this dessert truly accentuates the color
and flavor of the short-seasoned fresh fruit. Cherries not in season? Good news: frozen cherries work, too! Thanks to Lydia, who tested for this cookbook, for the tip.
½ block extra-firm tofu,
drained but not pressed
(about 215 g)
1½ cups besan/chickpea
flour
1½ cups nondairy milk
1 teaspoon baking powder
2 tablespoons tapioca flour
¾ cup sugar
¾ teaspoon sea salt
1 teaspoon vanilla extract
2 cups pitted cherries
¼ cup confectioner’s sugar
• Preheat oven to 350°F and grease an 8-inch cast-iron skillet
or glass pie pan with enough margarine to coat.
• Place all the ingredients but the cherries and the confectioner’s sugar into a blender and blend until the mixture is uniform and very smooth, scraping down sides as needed. Pour
the batter into the prepared pan and then dot evenly with
pitted cherries, placing them about ½ inch apart on top of
the batter.
• Bake for 50 to 55 minutes, or until a knife inserted into the
middle comes out clean. Let cool completely and dust with
confectioner’s sugar before serving. Store in airtight container for up to 2 days in refrigerator.
YIELD: 8 SERVINGS
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APPLE CRISP
S N C B
This simple and rustic dessert is as easy to whip up as it is delicious. Serve à la mode for an
over-the-top treat. My favorite type of apple to use in this is Granny Smith, but any crisp
variety will do.
5 apples, peeled and sliced
½ to ¼ inch thick
¾ cup brown sugar
½ cup brown rice flour
¼ cup potato starch
1 teaspoon cinnamon
¾ cup certified gluten-free
oats
¹⁄ ³ cup nondairy margarine
• Preheat oven to 375°F. Lightly grease a ceramic baking dish
or cake pan, about 8 x 8 inches. Arrange the sliced apples
evenly to cover the bottom of the baking dish.
• In a medium bowl, whisk together the brown sugar, brown
rice flour, potato starch, cinnamon, and oats. Cut in the
margarine using a pastry blender until crumbly. Sprinkle liberally over the apples.
• Bake for 35 to 40 minutes, until golden brown and bubbly.
Store in airtight container in refrigerator for up to 2 days.
YIELD: 6 SERVINGS
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MILLE-FEUILLE
S C B
Elegant and classy, this French dessert will make your dinner guests do a double take. Even
though it looks complicated, it’s really quite easy once you have the puff pastry prepared. Just
assemble and serve!
½ recipe Puff Pastry
(page 147)
½ recipe Mascarpone
(page 32)
1 cup confectioner’s sugar
½ cup Strawberry Preserves
(page 229)
¼ cup cacao nibs
½ cup melted chocolate
Strawberries for garnish
YIELD: 8 SERVINGS
• Preheat oven to 400°F. Line a large baking sheet with parchment or a silicone mat. Roll out the puff pastry into a rectangle about ¼ inch thick. Chill briefly in the freezer, for about
10 minutes, and then carefully cut into even-size rectangles,
about 2.5 x 4 inches. Using a flat metal spatula, carefully
transfer the puff pastry to the prepared baking sheet, about
½ inch apart. Bake for 15 to 20 minutes, until puffed and
golden brown. Let cool completely and then assemble the
dessert.
• Mix the Mascarpone with the confectioner’s sugar and place
into a pastry bag equipped with a star tip. Glaze the tops of
each pastry rectangles with Strawberry Preserves and then
pipe on circles of the Mascarpone mixture until the top of
the rectangle is covered. Sprinkle with cacao nibs. Top with
another strawberry preserve–glazed pastry rectangle and
again, pipe another layer of mascarpone and sprinkle with
cacao nibs. Top with a final rectangle of pastry glazed with
strawberry preserves and then drizzle with melted chocolate.
Top with a halved strawberry. Chill for 1 hour in refrigerator
and then serve cold.
Clockwise:
Apple Crisp, page 177
Mini Maple Donuts, page 180
Belgian Waffles, page 181
Mille-Feuille, this page
178
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MINI MAPLE DONUTS
S N B
If anything can take me back to the donut shop as a kid, it’s these guys. These basic cake
donuts have a hint of maple—not too cloying. The glaze also goes well with a variety of other
desserts, such as the Devil’s Food Cake (page 38), Maple Cookies (page 93), or even the
Classic Chocolate Chip Cookies (page 85).
DONUTS
¹⁄ ³ cup + 2 tablespoons
sorghum flour
¹⁄ ³ cup + 2 tablespoons
potato starch
¼ cup tapioca flour
¼ cup brown rice flour
¾ teaspoon xanthan gum
½ teaspoon salt
1 teaspoon baking powder
3 tablespoons olive oil
¹⁄ ³ cup + 1 tablespoon
maple syrup
½ cup brown sugar
¹⁄ ³ cup + 2 tablespoons
nondairy milk
1 tablespoon apple cider
vinegar
GLAZE
1¼ cups confectioner’s sugar
2 tablespoons nondairy milk
1 teaspoon light corn syrup
1 teaspoon maple syrup
1 teaspoon maple extract
Dash salt
• Preheat oven to 325°F and place your oven rack in the middle of the oven. Lightly grease a mini-size donut pan.
• Combine all the ingredients through the salt into a medium
mixing bowl and whisk until well combined. Gradually add
in the rest of the donut ingredients, in the order given, and
mix well until no lumps remain. You should end up with a
tacky batter.
• Fill the cups of the donut pan with batter. Bake for 25 minutes. Let cool completely and then glaze.
• To make the glaze, simply whisk together all ingredients until smooth. Cover cooled donuts completely with glaze and
then place onto a wire rack to firm up. Let glaze harden completely before serving. Store in airtight container for up to
4 days.
I like to use corn syrup in my glazes as it truly re-creates that
donut-shop texture; however, you may replace the corn syrup with
1 teaspoon maple syrup, which will cause the glaze texture to have
a slight variation.
YIELD: 24 DONUTS
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BELGIAN WAFFLES
S N C B
Of course, you don’t need a Belgian waffle maker to enjoy these, any type will do, but they
are definitely better bigger! Top with your favorite toppings . . . I’m partial to Cherry Vanilla
Compote (page 228) or Sweetened Whipped Coconut Cream (page 33).
1 cup sorghum flour
½ cup superfine brown
rice flour
¼ cup potato starch
¼ cup tapioca flour
1 teaspoon xanthan gum
4 tablespoons sugar
4 teaspoons baking powder
¾ teaspoon salt
2 tablespoons lemon juice
5 tablespoons olive oil
1 teaspoon vanilla extract
½ cup canned full-fat
coconut milk
1½ cups water
• In a medium bowl, whisk together the sorghum flour, superfine brown rice flour, potato starch, tapioca flour, xanthan
gum, sugar, baking powder, and salt.
• Form a well in the center of the flour mixture and add the
lemon juice, olive oil, vanilla extract, coconut milk, and
water.
• Stir gently with a fork until all ingredients are combined, and
then use a whisk to make the batter completely smooth.
• Heat your Belgian waffle maker and lightly mist with nonstick cooking spray. Pour about 1¼ cups batter (depending
on your waffle maker’s size) and close. Cook for about 2
minutes, or until waffle is golden brown and easily releases
from the waffle iron.
YIELD: 7 WAFFLES
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APPLE FRITTERS
S N C
Like pocket-size apple pies, these crunchy fritters are hard to resist! I love making these
when I overpurchase during apple season as this is a great recipe to get friends and family to
gobble up all those extra apples quickly! You’ll need a deep fryer for these to achieve a perfect crunch and quick, even cooking throughout.
3 apples, peeled
1 cup besan/chickpea flour,
plus ½ cup for dredging
²⁄ ³ cup sugar
²⁄ ³ cup nondairy milk
½ teaspoon salt
½ teaspoon cinnamon
Oil for frying
Turbinado and
confectioner’s sugar
for dusting
YIELD: 15 FRITTERS
• Preheat deep fryer to 360°F. Slice apples into ¼- to ½-inchthick circles and use a small circular cookie cutter or apple
corer to remove the seeds to form rings.
• In a medium-size bowl, whisk together the besan, sugar,
nondairy milk, salt, and cinnamon until smooth. Once the
fryer is ready, dredge the apple slices in the extra besan and
then dip into the batter to completely coat.
• Fry apples three to four at a time for 5 minutes, flipping over
two-thirds of the way through cooking time. Transfer to a
paper towel– or paper bag–lined baking sheet (they will be
soft at first) and then sprinkle with turbinado and confectioner’s sugar. Repeat until all batter/apple slices have been
fried.
• Let cool for at least 10 minutes before serving. Serve the
same day, best within 1 hour of preparing.
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STRAWBERRY TOASTER
PASTRIES
S N B
As a kid, I was obsessed with boxed toaster pastries, but, as I grew older and wiser about
food, I became quite unimpressed with their extremely long ingredient lists. These pastries
are just as tasty without the unpronounceable ingredients. You’ll also find a brown sugar
variation below.
FILLING
3 tablespoons strawberry
jam
1½ teaspoons cornstarch
mixed with 1½ teaspoons
water
Dash salt
1 recipe Flakey Classic
Piecrust (page 146)
1 tablespoon flaxseed meal
2½ tablespoons water
YIELD: 6 PASTRIES
• In a small bowl, combine the ingredients for the filling until
smooth. Preheat oven to 350°F.
• Prepare the Flakey Classic Piecrust according to recipe directions and chill for about 15 minutes in the freezer. Roll out
in between two sheets of parchment paper until the dough
is about ¼ inch thick. Use a pizza wheel or large flat knife to
cut the dough into twelve even rectangles, about 3 x 4 inches
wide; use a metal spatula to help transfer six of the rectangles to a parchment or silicone mat covered cookie sheet.
Place the rectangles about 1 inch apart.
• Combine the flaxseed meal and water and let rest until thickened, for about 5 minutes. Lightly brush the tops of the rectangles on the cookie sheet with the flaxseed gel. Place about
1½ tablespoons filling into the center of the six rectangles.
Use a spatula to help transfer the remaining six rectangles to
cover each mound of filling.
• Crimp the sides of the dough to seal using the tines of a fork.
Brush the tops lightly with additional flaxseed gel and poke
about seven holes in the tops of each pastry. Bake for 30 to
35 minutes, or until golden brown on edges. Let cool completely and toast in toaster oven before serving. Top with
Royal Icing (page 78) or leave plain. Store in airtight container for up to 2 days.
BROWN SUGAR CINNAMON VARIATION
¼ cup brown sugar
½ teaspoon cinnamon
2 tablespoons brown rice flour
Whisk together the ingredients and use in place of the strawberry filling in the recipe. Top with Vanilla Glaze (page 77) or Maple Glaze
(page 180).
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Chapter 5
FABULOUS
FROZEN TREATS
Chill out with the cool treats on the following pages. Whether you’re crav-
ing a sweet fix during the summertime, or you just need some fuel to help you veg
out during a wintertime movie marathon, you’ll be glad to have these recipes on
hand (or in your freezer) when the craving strikes. You may be surprised that nondairy milks, such as almond, cashew, and coconut, do a remarkable job of replicating that creamy dreamy texture we crave from traditional-style ice cream. When
choosing alternative milks for your ice cream, just like traditional ice cream, the
higher the fat content the better!
185
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Making Ice Cream Without a Machine
While it is possible to make ice cream without an ice cream machine, I do recommend
sourcing an ice cream maker (from handcrank to fully electric) if you make your own
frequently, as I do. It is the best way to create unique flavors that are hard to come by
in dairy-/egg-free versions at the supermarket or local gelataria.
I recommend using a machine only because of the amount of air that is able to
be incorporated into the mix as it freezes,
resulting in a lighter, airier texture, which
is difficult to replicate without a machine.
It is, however, easy to come pretty close.
Most important, I recommend starting
with a base that has a heavy fat content,
such as the Vanilla Soft Serve (page 188)
or Chocolate Hazelnut Ice Cream (page
190). This will help reduce the odds of ice
crystals forming while freezing, producing
a smoother, creamier treat. Also, dropping
a touch of alcohol (such as vodka or bourbon) into the mix, or using a recipe that incorporates alcohol before freezing will also
help reduce crystallization.
Follow the directions for preparing your
chosen recipe, and then place the mixture
into a stainless steel or glass bowl and
chill completely in the refrigerator, up to 8
hours. Whisk thoroughly to stir and then
pour the mixture into a nonstick pan (plastic works well), stirring with a whisk after
adding. Cover lightly with plastic wrap. Let
the mixture chill in the freezer for 30 minutes, and then whisk again. You can incorporate more air by using an electric hand
mixer for mixing. Chill for another 30 minutes, and then whisk (or blend) again. Repeat until the ice cream is frozen through
and creamy. Transfer to a flexible airtight
container. Most ice creams will last in the
freezer for about 3 months.
Matcha Cashew Ice Cream, page 191
186
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ICE CREAM AND GELATO
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VANILLA SOFT SERVE
S C B
I absolutely adore flavors and add-ins of all kinds but, if I had to pick a favorite ice cream
flavor, it wouldn’t be anything fancy, just plain ol’ vanilla. This ice cream is rich and dreamy
and has a light vanilla flavor that lingers.
1 cup sugar
1 tablespoon agave
½ teaspoon xanthan gum
2 tablespoons vanilla extract
2 tablespoons coconut oil or
nondairy margarine
1 cup nondairy milk
(recommend almond
or cashew)
1 cup canned full-fat
coconut milk
• In a large bowl, whisk together the sugar, agave, xanthan
gum, vanilla extract, coconut oil, and nondairy milk. Transfer to a blender and process until totally smooth. Whisk in
the 1 cup coconut milk and process in an ice cream maker
according to manufacturer’s instructions or process according to the directions on page 186. Once blended, store in
airtight, flexible container and freeze at least 6 hours before
serving. Keeps for up to 3 months frozen.
YIELD: 1 PINT
CHOCOLATE ESPRESSO
ICE CREAM
N C B
This distinctive dessert is just like an indulgent drink at a coffee shop—so dark and creamy,
it will have you requesting a doppio!
²⁄ ³ cup nondairy sour cream
or plain yogurt
1 cup confectioner’s sugar
½ cup cocoa powder
2 teaspoons espresso
powder
1 (13.5-ounce) can full-fat
coconut milk
¼ teaspoon salt
• In a large bowl, whisk together all the ingredients until completely smooth and absolutely no lumps remain. Process in
an ice cream maker according to manufacturer’s instructions, or process according to the directions on page 186.
Transfer to a flexible airtight container and freeze at least 6
hours before serving. Keeps for up to 3 months frozen.
YIELD: 1 QUART
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BUTTER PECAN ICE CREAM
S B
When I think of Butter Pecan Ice Cream, I think of my father. I’m not sure if it was his favorite flavor, but we always seemed to have a carton of it in the freezer when I was growing up,
which undoubtedly helped make it one of my favorite flavors of ice cream.
1 cup pecans
1 cup brown sugar
1 (13.5-ounce) can full-fat
coconut milk
1 tablespoon nondairy
margarine
¼ teaspoon xanthan gum
½ teaspoon salt
1 teaspoon vanilla extract
2 cups almond milk
1 tablespoon cornstarch
1 tablespoon water
YIELD: 1 QUART
• Preheat oven to 400°F. Spread the pecans evenly onto a
metal baking sheet and toast for 7 minutes, or until fragrant.
Let cool, chop, and set aside.
• In a 2-quart saucepan, whisk together the brown sugar,
coconut milk, margarine, xanthan gum, salt, and vanilla
extract. Heat the mixture over medium-high heat until the
sugar is dissolved and the margarine is melted. Add the almond milk. In a small bowl, whisk together the cornstarch
and water to mix well. Stir the cornstarch slurry into the
saucepan and continue to heat over medium heat. Stir constantly until the mixture coats the back of a spoon. Remove
from heat and transfer to a metal bowl. Place in refrigerator
and chill the mixture until cold.
• Process in an ice cream maker according to manufacturer’s instructions, or process according to the directions on
page 186. Once the ice cream is finished processing in the
ice cream maker, fold in the toasted pecans. Transfer to a
flexible airtight container and freeze for 6 hours. Store in the
freezer for up to 2 months.
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CHOCOLATE HAZELNUT
ICE CREAM
C B
Use store-bought or homemade chocolate hazelnut butter for this recipe. There are a few
varieties of dairy-free chocolate hazelnut butter out there, but I like Justin’s brand the best.
½ cup nondairy chocolate
hazelnut butter, such as
Justin’s brand
1 cup nondairy milk
2 tablespoons coconut oil
½ teaspoon xanthan gum
¹⁄8 teaspoon salt
½ cup turbinado sugar
½ cup plain nondairy yogurt
• Place all the ingredients into a blender and blend until
smooth, scraping the sides of the blender as needed. Process in your ice cream maker according to manufacturer’s instructions or follow the directions on page 186. Transfer to
an airtight flexible container and store in freezer for at least 6
hours. Keeps for up to 3 months frozen.
YIELD: 1 PINT
BUTTERY BROWN SUGAR
ICE CREAM
S N C B
This ice cream proves you can have all of the indulgence of a buttery sweet flavor—without
any of the dairy.
¼ cup nondairy margarine
1 cup brown sugar
(light or dark)
½ teaspoon xanthan gum
1¾ cups canned full-fat
coconut milk
½ teaspoon vanilla extract
²⁄ ³ cup nondairy milk
YIELD: 1 QUART
• Heat the margarine, brown sugar, xanthan gum, coconut
milk, and vanilla extract just until sugar is dissolved and margarine is melted over medium heat. Stir in the nondairy milk
and blend in blender. Chill for about 15 minutes, and then
transfer into an ice cream maker. Following the manufacturer’s instructions, process the ice cream until completely
frozen, or process according to the directions on page 186.
Transfer to a flexible airtight container and chill in freezer for
at least 6 hours. Store in the freezer for up to 3 months.
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STRAWBERRY ICE CREAM
N C B
Forget the artificially flavored stuff, the only way to go with strawberry ice cream is with real
strawberries! This is as authentic as you can get with the help of silken tofu and coconut
milk to give it extra creaminess.
2 cups whole strawberries,
stems removed
1 block (12.3 ounces) firm
silken tofu
1 (13.5-ounce) can full-fat
coconut milk
1 teaspoon vanilla extract
¾ cup sugar
1 teaspoon coconut oil
1 cup strawberries, chopped
into ½-inch pieces
• Place the 2 cups strawberries into a blender along with the
silken tofu, coconut milk, vanilla extract, sugar, and coconut
oil. Blend until smooth and then transfer into the bowl of an
ice cream maker and process according to manufacturer’s instructions, or follow the method on page 186. Once the mixture is mostly frozen, mash the remaining 1 cup strawberries
and mix into the ice cream. Continue to process until frozen
and then transfer to an airtight flexible container. Freeze 6
hours before serving. Keeps for up to 3 months frozen.
YIELD: 1 QUART
MATCHA CASHEW ICE CREAM
S C B
The magical cashew is the stand-in for traditional heavy whipping cream in this creamy
confection. Matcha green tea powder adds a distinctive color and flavor, which matches the
mellow texture of this ice cream.
2 cups raw cashews
½ cup agave
½ cup nondairy milk
¼ teaspoon salt
1½ teaspoons matcha
powder
1 small ripe banana
YIELD: 1 QUART
• Place the cashews in a medium bowl and cover with water.
Cap with a dinner plate and let the cashews soak for at least
3 hours, preferably 4.
• Drain the cashews and transfer into a food processor along
with the remaining ingredients. Blend until very smooth, for
about 8 minutes, scraping down the sides often. You can
make this even creamier by transferring into a blender and
blending until super smooth.
• Place in the bowl of an ice cream maker and process according to manufacturer’s instructions, or follow directions on
page 186. Transfer to a flexible airtight container and freeze
6 hours before serving. Keeps for up to 3 months frozen.
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MINT CHOCOLATE CHIP
ICE CREAM
S N C B
The brilliant green color of this dessert comes from the addition of fresh spinach, which I
swear on my ice cream maker’s life you won’t taste. Make this even healthier by subbing
cacao nibs in place of the mini chocolate chips.
2 cups packed fresh spinach
2 (13.5-ounce) cans full-fat
coconut milk
½ cup sugar
½ cup coconut palm sugar
1 tablespoon agave
2 teaspoons peppermint
extract
½ cup mini nondairy
chocolate chips
• Place all ingredients up to the chocolate chips into a highspeed blender and blend until very smooth, scraping sides
as needed. Pour into the bowl of an ice cream maker and
process according to manufacturer’s instructions, or follow
the directions on page 186. Once frozen, fold in the chocolate chips and freeze for at least 6 hours. Store in an airtight
flexible container in the freezer for up to 3 months.
YIELD: 1 QUART
BLACK BEAN ICE CREAM
S N C
I first had bean-based ice cream at my son’s grandmother’s house, who is Korean. Skeptical
at first, I soon fell in love with this addictive twist on the typically savory ingredient. Adzuki
beans work well here, too, although they can be harder to source.
1½ cups cooked black beans,
rinsed
1 (13.5-ounce) can full-fat
coconut milk
¾ cup sugar
1 tablespoon cocoa powder
Pinch of salt
¹⁄8 teaspoon xanthan gum
• In a blender, puree all ingredients until very smooth. Process in your ice cream maker according to manufacturer’s
instructions, or follow the directions on page 186. Store in a
flexible airtight container and freeze at least 6 hours before
serving. Keeps for up to 3 months frozen.
YIELD: 1 QUART
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PUMPKIN PATCH ICE CREAM
S N C B
The first time I tasted pumpkin flavored ice cream was right after a hayride with my childhood
bestie while we were in middle school. It was such a great memory, with the crisp fall chill in
the evening breeze and the smell of leaves crunching underneath our feet. Now, each time I
taste pumpkin ice cream, I get transported right back to that day, autumnal bliss and all.
1½ cups sugar
1 (13.5-ounce) can full-fat
coconut milk
2 teaspoons vanilla extract
1 (15-ounce) can pumpkin
puree
1½ teaspoons cinnamon
¹⁄8 teaspoon ground nutmeg
¹⁄8 teaspoon cloves
½ teaspoon salt
• Over medium heat, in a 2-quart saucepan, warm the sugar
and coconut milk just until the sugar has completely dissolved. Whisk in the vanilla extract, pumpkin puree, spices,
and salt. Process in an ice cream maker according to manufacturer’s instructions, or follow the directions on page 186.
Transfer to a flexible airtight container and freeze at least 6
hours before serving. Store in freezer for up to 3 months.
YIELD: 1 QUART
CHOCOLATE EARL GREY GELATO
S N C B
This popular flavor combination gets its time to shine in this recipe. The floral notes of Earl
Grey are subtle, but unforgettable.
7 Earl Grey teabags
¾ cup very hot water
1 cup nondairy chocolate
chips
¾ cup sugar
1 (13.5-ounce) can full-fat
coconut milk
1 tablespoon extra-dark
cocoa powder
Dash salt
¼ teaspoon xanthan gum,
optional, for creaminess
½ cup nondairy milk
YIELD: 1 QUART
• Steep the tea bags in the hot water for at least 15 minutes.
Squeeze and remove the tea bags and set tea aside.
• Place the chocolate chips in a large heat-safe bowl.
• Combine the sugar, coconut milk, cocoa powder, salt, and
xanthan gum, if using, in a small saucepan over medium
heat. Heat just until hot (do not let boil) and pour over
chocolate chips to melt. Add the nondairy milk and prepared tea and stir well to combine. Chill the mixture in the
refrigerator for 1 hour.
• Place into an ice cream maker and let run just until thickened to a soft serve ice cream consistency, or follow instructions on page 186. Transfer immediately to a flexible airtight
container and chill at least 6 hours until firm. Keeps for up
to 3 months frozen.
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BLACKBERRY CHEESECAKE GELATO
N C B
I dare you to take just one bite of this creamy concoction; the flavor is highly addictive. The
bright purple hue that comes from the blackberries takes this gelato over the top. If blackberries aren’t available, feel free to replace with another type of berry, frozen or fresh—all
berries go great with cheesecake-flavored gelato! You can use Sweet Cashew Cream (page
32) in place of the nondairy cream cheese if you like.
2 cups blackberries
1 cup nondairy cream cheese
1 cup nondairy milk
¾ cup sugar
1½ teaspoons vanilla extract
• Place all ingredients into a blender and blend until smooth.
Transfer to the bowl of an ice cream maker and process according to manufacturer’s directions, or follow directions on
page 186. Once frozen, store in a flexible airtight container
for up to 2 months.
YIELD: 1 QUART
BUTTERSCOTCH PUDDING POPS
S N C B
These pudding pops make the perfect warm weather treat with their salty butterscotch base
and creamy cool texture. You’ll need popsicle molds for these, or you can use silicone ice
cube trays for mini-pops, or you can even use small paper cups.
1 recipe Butterscotch Sauce
(page 81)
1 (13.5-ounce) can full-fat
coconut milk
2 tablespoons coconut
palm sugar
¹⁄8 teaspoon salt
3 tablespoons superfine
brown rice flour
• In a 2-quart saucepan over medium heat, combine the Butterscotch Sauce, coconut milk, coconut palm sugar, and salt
and whisk well until combined. Heat just until the mixture is
hot and all coconut milk and sugar has dissolved. Whisk in
the superfine brown rice flour and continue to cook over medium heat, stirring often, until thickened, for 4 to 5 minutes.
• Let cool briefly and then pour into popsicle molds, placing
wooden sticks directly into the centers. Freeze overnight before enjoying. Keeps for up to 1 month frozen.
YIELD: 6 POPS
This recipe also makes a delicious Butterscotch Pudding—just
don’t freeze it! Instead, pour the pudding into serving dishes and
refrigerate until set, for about 3 hours.
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CLASSIC ICE CREAM
SANDWICHES
S N C B
This recipe produces a cookie that stands up well to freezing and stays soft once frozen, in a
classic ice cream sandwich fashion. The base flavor is chocolate—pair the wafers with your
favorite ice cream!
¾ cup cold nondairy
margarine
1 cup sugar
1 teaspoon vanilla extract
1 cup sorghum flour
¾ cup cocoa powder
½ cup potato starch
1 teaspoon xanthan gum
¼ teaspoon baking soda
2 tablespoons nondairy milk
4 cups of your favorite
nondairy ice cream
YIELD: 8 SANDWICHES
• In a large mixing bowl, cream together the margarine, sugar,
and vanilla extract. In a separate, smaller mixing bowl mix
the sorghum flour, cocoa powder, potato starch, xanthan
gum, and baking soda until well combined.
• Gradually incorporate the flour mixture into the sugar mixture until crumbly. Once crumbly, add the nondairy milk
until completely combined. If using an electric mixer, just
let it ride on low as you add the nondairy milk. Your dough
should get quite stiff at this point.
• Shape into a rectangular log, about 2 x 10 inches, using the
help of parchment paper and a bench scraper/offset spatula
to flatten and form the sides. Wrap loosely with parchment
paper and chill in the freezer for 30 minutes, until very cold.
• Preheat oven to 350°F. Once the dough is well chilled, cut
the log in half, making two even-sized bricks (about 2 x 5
inches each). Flip each brick on its side, and then slice evenly
into rectangles about 2 x 3 inches and about ¹⁄ 8 inch thick to
emulate a cookie from a store-bought ice cream sandwich.
• As you slice the cookies, place each slab of thin dough gently
onto parchment paper or a silpat mat.
• Bake in preheated oven for 14 to 16 minutes. Remove from
oven and allow to cool completely at room temperature.
Transfer to the freezer just before assembling and chill for at
least 10 minutes. Meanwhile, soften your chosen ice cream
for about 10 minutes, or until easily scoopable.
• To assemble, take one cookie, and plop a few spoonfuls of
your favorite ice cream on top. Smoosh down the ice cream
with another cookie and run a spoon around the edge to
ensure even distribution of ice cream.
• Return sandwiches to freezer and chill until firm. Once firm,
neatly wrap them in waxed paper to store. Keeps for up to 3
months frozen.
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SORBETS AND ICES
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ROSEMARY APPLE SORBET
S N C B
I can’t get enough of this sorbet. The apple flavor is really enticing and enhanced elegantly
with the addition of rosemary. Be sure to seek out fresh rosemary, rather than dried, as it will
absolutely make a difference.
2½ cups apple cider
(no sugar added)
¹⁄ ³ cup sugar
1 sprig fresh rosemary
YIELD: 1 QUART
• In a small saucepan over medium heat, combine the apple
cider, sugar, and rosemary and cook for about 7 minutes,
stirring often, until sugar is dissolved and the rosemary has
added a hint of fragrance to the cider. Remove syrup from
heat and let cool completely, either in the refrigerator, or at
room temperature. Process in ice cream maker according to
manufacturer’s instructions or by following directions on
page 186. Once frozen, store in an airtight container in the
freezer for up to 2 months.
STRAWBERRIES AND
CHAMPAGNE SORBET
S N C B
I don’t actually recommend that you use Champagne to make this delightful sorbet, but you
certainly can if you roll hard like that! I prefer Prosecco, for its subtle notes and its more
modest price tag.
1 pear, peeled and cubed
(about 1 cup)
2 cups strawberries, greens
removed
1 cup Prosecco, Spumante,
or other sparkling
white wine
¾ cup sugar
YIELD: 1 QUART
• In a food processor, pulse together the pear and strawberries until well chopped. In a separate bowl, gradually mix
the Prosecco with the sugar and stir gently to dissolve. Let
rest for about 5 minutes and then stir gently again. Drizzle
about ½ cup of the Prosecco mixture into the food processor
and blend until quite smooth, for about 1 minute, scraping
down the bowl as needed.
• Add in the rest of the Prosecco mixture and blend until very
well combined. Transfer to the bowl of an ice cream maker
and process according to manufacturer’s instructions or by
following directions on page 186.
• Store in an airtight container for up to 2 months in the
freezer.
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DRAGONFRUIT SORBET
S N C B
Although I consider most all of nature’s creations beautiful, I am always awestruck each time
I cut into a dragonfruit. These bright fuchsia fruits open to a Dalmatian inside and have a
neutral flavor similar to grapes. They make one heck of a gorgeous sorbet, too! Check for
ripeness by gently pressing into the fruit’s thick peel. If it gives to a little pressure under the
thumb, then it’s ripe.
2 large dragonfruits
1 cup sugar
1 cup water
¼ teaspoon vanilla extract
YIELD: 1 QUART
• Peel the dragonfruit by cutting the top stem section off just
enough to reveal the white fruit. Gently peel the fruit as you
would a banana to remove the skin cleanly and easily.
• Cube the fruit and place into a food processor. Pulse until
the consistency of a slushy.
• In a small saucepan over medium heat, cook the sugar and
water together just until the sugar has completely dissolved,
for 1 to 2 minutes.
• Transfer the pureed dragonfruit into a bowl and mix in the
sugar syrup and vanilla. Chill the mixture in the freezer for 30
minutes, stir, chill for 10 more minutes, then process in an
ice cream maker until it is bright white and the consistency
of sorbet. This can also be made following the directions
on page 186, but an ice cream maker is preferred if available. Store in flexible airtight container in freezer for up to
3 months.
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GINGER PEACH SHERBET
S N C B
Warm ginger combines so beautifully with this cool peach sherbet to bring a dessert that
would be welcome at the end of any dinner party.
4 large ripe peaches
(not too soft)
1 teaspoon fresh grated
ginger
Dash salt
1 cup sugar
½ cup canned full-fat
coconut cream (thickest
part from a can of milk)
½ cup nondairy milk
YIELD: 1 QUART
• Fill a 2-quart pot about halfway with water and bring to a
boil over medium-high heat. Carefully place peaches into the
boiling water and cook for 1½ minutes. Drain immediately
and gently run the peaches under cold water. Carefully remove the skins and pits and discard.
• Place the blanched peaches, ginger, salt, sugar, coconut
cream, and nondairy milk into a food processor or blender
and blend until smooth. Chill in the refrigerator until cold
and then transfer to an ice cream maker and process according to manufacturer’s instructions, or follow the directions
on page 186. Transfer to a flexible airtight freezable container and freeze for at least 4 hours before serving. Keeps
for up to 3 months frozen.
STRAWBERRY BALSAMIC
SORBETTO
S N C B
An absolutely delightful dessert, this tastes just like fresh-picked strawberries. The balsamic
complements the berries well and counteracts the sweetness of the simple syrup.
¾ cup Simple Syrup
(page 28)
1 tablespoon white or red
balsamic vinegar
2 cups fresh strawberries,
greens removed
• In a blender, puree all the ingredients until smooth. Place
in metal baking dish, about 8 inches round, and cover with
plastic wrap. Freeze for 3 hours, or until solid, but still soft.
Store in airtight container in freezer for up to 2 months.
YIELD: 2 CUPS
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LIMONCELLO SEMIFREDDO
S C B
A bright and boozy treat that’s for adults only. This creamy, fluffy, semifreddo is best made in
a high-speed blender, such as a Vitamix, for extra airiness.
2 cups raw cashews
½ cup sugar
1 cup coconut cream (from
the tops of 2 chilled cans
of full-fat coconut milk)
²⁄ ³ cup Limoncello
Fresh lemon zest, for garnish
(optional)
YIELD: 6 SERVINGS
• Place the cashews into a medium bowl and cover with water.
Let the cashews soak for least 4 hours, but no longer than 6.
Drain and place into a high-speed blender.
• Add the rest of the ingredients and blend on low just to combine. Increase speed to high and let blend until completely
smooth, for about 1 minute.
• Pour the mixture into silicone baking cups or ice cream
molds and freeze for at least 6 hours and up to overnight.
For an extra-special touch, serve garnished with lemon zest.
Keeps for up to 3 months frozen.
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ALMOND CHAMOMILE GRANITA
S C B
Such a soothing treat for a hot summer day, this light-tasting granita is a great choice when
ice cream seems too heavy. The chamomile adds a floral note that’s perfectly offset with the
almond milk.
2 chamomile tea bags
• In a medium bowl, steep the tea and the hot water for 5 min(or 2 teaspoons chamomile
utes, until the water is fragrant and golden. Remove tea bags
tea in tea strainer)
and let cool to room temperature. Mix with the syrup, al1 cup very hot, but not
mond extract, and almond milk. Place in metal baking dish,
boiling, water
about 8 x 8 inches, on flat surface in freezer. Chill mixture
½ cup Simple Syrup
until frozen solid and then scrape into granules using a fork.
(page 28)
Serve in chilled dishes. Keeps for up to 3 months frozen if
1 teaspoon almond extract
stored in airtight container.
½ cup almond milk
YIELD: ABOUT 3 CUPS
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MOJITO GRANITA
S N C B
I love mojitos in the summertime. I get giddy when I see the fresh mint peek over our fence
in the springtime, letting me know it’s almost time to stock up on lime and seltzer. This
granita will satisfy your craving for the summertime libation any time of year.
¾ cup Simple Syrup
(page 28)
Juice of 3 limes, about
6 tablespoons
2 tablespoons rum
1 cup cold sparkling water
½ teaspoon mint extract
• Combine all the ingredients in a medium bowl, and then
pour into a nonstick plastic or metal dish. Freeze for 3 hours.
Once frozen, gently scrape the mixture into granules using
the tines of a fork. Serve with a fresh sprig of mint or a lime
twist. Store in airtight container in the freezer. Keeps for up
to 3 months frozen.
YIELD: 3 CUPS
MANDARIN ICE
S N C B
This delightful frozen treat is a refreshing way to get your vitamin C! I like using clementines, for extra sweetness, but tangerines or other oranges work nicely, too.
1½ cups mandarin juice,
about 8 clementines’
worth
2 teaspoons rum or
vanilla extract
1 tablespoon agave
YIELD: 1 QUART
• Place all the ingredients into a bowl and whisk together well
to combine. Pour into a metal cake pan (about 9 inches
round) and place into the freezer. Freeze for 4 hours, or until
frozen solid. Gently but quickly scrape the mixture into ice
with a fork—don’t overdo it or it may turn to a slushy—and
then transfer into a sealable airtight container. Keeps for up
to 3 months frozen.
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PINEAPPLE ICE POPS
S N C B
These tropical treats are actually quite popular in Mexico and are referred to as paleta de
pina. Paleta have countless flavor variations, but I love these pineapple pops because of the
natural candy-like flavor of the pineapple.
You’ll need popsicle molds or silicone ice cube trays for mini-pops or simply use small
paper cups.
2 cups diced pineapple,
drained
½ cup Simple Syrup
(page 28)
½ teaspoon rum or vanilla
extract
2 tablespoons full-fat
coconut milk
• Place all ingredients into a blender or food processor and
blend until mostly pureed. Pour into popsicle molds, place
wooden sticks into the center, and freeze overnight. Keeps
for up to 3 months frozen.
Use agave in place of the simple syrup if desired, but expect a
darker color to your pops.
YIELD: ABOUT 4 POPS
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Chapter 6
TEMPTING PUDDINGS,
CUSTARDS, JELLIES,
AND FRUITS
This chapter covers everything you need to know for perfect puddings, fill-
ings, fruits, and more. These are some of my favorite desserts to make because of
the quickness and ease, as well as their uses in other desserts as fillings, toppings,
and garnishes.
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PUDDINGS AND CUSTARDS
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CRÈME BRÛLÉE
S N
If you thought that getting just the right texture for classic crème brûlée would be impossible
without eggs and cream, this recipe will prove just the opposite! If you don’t have a culinary
torch (why not?! . . . they’re so much fun), then you can also place these under a broiler set
on high for 5 minutes; just watch carefully so that you don’t burn the sugar tops.
1 (13.5-ounce) can full-fat
coconut milk
1½ cups nondairy milk
1 cup water
1¾ cups sugar
3 tablespoons nondairy
margarine
¾ cup cornstarch mixed with
½ cup water
3 tablespoons besan/
chickpea flour
1 teaspoon vanilla extract
¾ teaspoon sea salt
2 tablespoons sugar for
topping
• Prepare four ramekins by very lightly greasing them with coconut oil or margarine.
• In a 2-quart saucepan, combine the coconut milk, nondairy
milk, water, sugar, and margarine and cook over medium
heat for about 5 minutes, or until the mixture is hot.
• In a small bowl, mix together the cornstarch slurry, besan,
and vanilla extract until very smooth. Add the cornstarch
mixture into the coconut milk mixture along with the salt
and stir constantly with a whisk over medium heat to let it
thicken, which should happen after about 5 minutes.
• Transfer to the prepared ramekins and let cool completely at
room temperature until firm. Sprinkle each cup with about
½ tablespoon sugar, then brûlée the tops using a blowtorch.
Store in airtight container for up to 1 week in refrigerator.
YIELD: 4 SERVINGS
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CHOCOLATE PUDDING
S N B
When I was a little girl, one of my favorite treats my mother used to make was chocolate
pudding. I loved how involved it all seemed, with her standing over the stove, meditatively
whisking away. Even if she used a boxed mix, it always tasted like it was made with love. This
pudding brings back that nostalgia with its thick and creamy texture and an unforgettably
chocolate flavor.
½ cup cocoa powder
½ cup sugar
2 teaspoons vanilla extract
¼ teaspoon salt
1 cup nondairy milk
3 tablespoons cornstarch
3 tablespoons water
YIELD: 2 TO 4 SERVINGS
• In a 2-quart saucepan, whisk together the cocoa powder,
sugar, vanilla extract, salt, and about ¹⁄ ³ cup of the nondairy
milk. Mix until very smooth with no lumps remaining, and
then add in the additional nondairy milk.
• Warm over medium heat. In a small bowl, whisk together
the cornstarch and water until no lumps remain. Stir in the
cornstarch slurry and keep stirring continuously, over medium heat, until thickened, for about 5 minutes. Transfer to
two medium or four small dishes and chill before serving.
Store in airtight container for up to 1 week in refrigerator.
PISTACHIO PUDDING
S B
This slightly salty and oh-so-sweet treat is easy to bring together and a sure winner for the
pistachio lover in your life. I especially love this rich pudding served in small amounts as a
dessert or aperitif.
1 cup roasted and salted
pistachios, shelled
½ cup granulated sugar
¹⁄ ³ cup nondairy milk, plus
1½ cups nondairy milk
¼ cup additional granulated
sugar
5 tablespoons cornstarch
4 tablespoons water
YIELD: 2 TO 4 SERVINGS
• In a food processor, pulse the pistachios until crumbly. Add
in sugar and blend until powdery—with just a few larger
chunks remaining. Add the ¹⁄ ³ cup nondairy milk and puree
until very well combined.
• Transfer pistachio mixture to a 2-quart pot and whisk in the
additional nondairy milk and sugar.
• In a small bowl, use a fork to combine the cornstarch and
water until no lumps remain. Add this slurry to the pistachio
mixture.
• Heat over medium heat, stirring frequently until thickened,
for 5 to 7 minutes. Pour into two to four ramekins or serving
dishes and let cool completely. Serve chilled with whipped
topping! Store in airtight container for up to 1 week in
refrigerator.
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VANILLA PLUM RICE PUDDING
S N C B
A fragrant take on traditional rice pudding, I like to use basmati for its gorgeous floral notes
in addition to the vanilla and plum.
¾ cup basmati or long-grain
rice
1½ cups cold water
3 plums, unpeeled, stone
removed, and diced
3 teaspoons vanilla extract
½ teaspoon salt
1 cup nondairy milk
½ cup sugar
2 tablespoons sweet white
rice flour
¼ cup water
• In a 2- or 3-quart saucepan with a tight-fitting lid, stir together the rice and the cold water. Bring to a boil over
medium-high heat. Immediately reduce to a simmer and
cover. Do not stir.
• Let simmer for about 20 minutes, or until rice can be fluffed
easily with a fork. Increase heat to medium and stir in the
plums, vanilla extract, salt, nondairy milk, and sugar. In a
smaller bowl, use a fork to stir together the sweet white rice
flour and water. Stir the slurry into the rice mixture and cook
for about 5 to 7 minutes, stirring constantly, until thick.
Serve warm or cold. Store in airtight container for up to 1
week in refrigerator.
YIELD: 6 SERVINGS
TAPIOCA PUDDING
S N C B
Tapioca pudding is one of those desserts that most people either love or hate, and I truly do
adore it! Having grown up with only the instant puddings, I find this homemade version is
so much better. It may change your mind if you’re not a fan already. Seek out tapioca pearls
in the baking section of most grocery stores, or find an endless variety of shapes and colors in
Asian markets.
½ cup small tapioca pearls
(not instant)
1 cup canned full-fat
coconut milk
2 cups nondairy milk
½ teaspoon salt
½ cup sugar
1 teaspoon vanilla
YIELD: 6 SERVINGS
• In a 2-quart pot, whisk together all the ingredients until
smooth. Over medium-high heat, bring to a boil, stirring
constantly. Once boiling, reduce heat to low and simmer for
15 minutes, stirring very often, until pudding is thickened
and pearls are no longer white and firm but instead clear
and gelatinous.
• Place into serving dishes or a flexible airtight container and
chill until completely cold. Serve cold. Store in airtight container for up to 1 week in refrigerator.
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FALL HARVEST QUINOA PUDDING
S B
Fruits and fall-time spices combine to make one comforting pudding, and the quinoa gives it
a dense, creamy, and chewy texture.
1 tablespoon coconut oil
1 cup chopped pecan pieces
1 apple, chopped into small
pieces
½ cup dried dates, chopped
½ teaspoon ground nutmeg
1 teaspoon ground cinnamon
¼ teaspoon cardamom
½ teaspoon salt
½ cup cold nondairy milk
2 teaspoons cornstarch
1 teaspoon vanilla extract
2 cups cooked quinoa
1 cup brown sugar
• Over medium heat, in a 2-quart saucepan, warm the coconut oil until melted. Add the pecans, apples, dates, nutmeg,
cinnamon, cardamom, and salt. Continue to cook over medium heat, stirring as to not let the mixture burn. Cook for
3 to 5 minutes, or until apples soften and pecans become
fragrant.
• In a small bowl, mix the nondairy milk with the cornstarch
and vanilla extract. Whisk together until well combined and
no lumps are visible.
• Add the cooked quinoa to the saucepan. Stir in the brown
sugar and nondairy milk mixture. Cook over medium heat for
about 2 minutes, or until thickened. Serve warm or chilled.
Store in airtight container for up to 1 week in refrigerator.
YIELD: 6 SERVINGS
Clockwise:
Fall Harvest Quinoa Pudding, this page
Pumpkin Flan, page 216
Tiramisu, page 217
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PUMPKIN FLAN
S N B
This is a traditional method of making pumpkin flan, where the pumpkin is allowed to shine
on its own, rather than being masked by spices like cinnamon and cloves.
1 cup canned pumpkin or
strained pumpkin puree
1 cup nondairy milk
½ cup + 1 tablespoon sugar
¼ teaspoon salt
Dash ground nutmeg
¹⁄ ³ cup cornstarch
4 tablespoons cold water
YIELD: 4 SERVINGS
• Lightly grease four ramekins or teacups with margarine or
cooking spray.
• In a 2-quart saucepan, whisk together the pumpkin, nondairy milk, sugar, salt, and nutmeg until smooth. Warm over
medium heat.
• Combine the cornstarch with the cold water and stir until no lumps remain. Drizzle into the pumpkin mixture and
continue to whisk, constantly, over medium heat until thickened, for about 7 minutes. You will notice a significant strain
on your wrist as it becomes thickened.
• Pour/spoon into lightly greased ramekins and let cool.
Transfer to refrigerator and chill completely until cold. Invert
onto a small flat plate, or leave in cups for serving. Top with
Caramel Sauce (page 81). Store in airtight container for up
to 1 week in refrigerator.
CREAMSICLE CUSTARD
S N B
This pudding’s sunny orange flavor will brighten your day. You can even freeze this pudding
in popsicle molds to make creamsicles!
4 tablespoons cornstarch
4 tablespoons cold water
2 cups nondairy milk
½ cup freshly squeezed
orange juice
1 cup sugar
1 teaspoon orange zest
½ teaspoon salt
YIELD: 4 SERVINGS
• In small bowl whisk together the cornstarch and cold water
and mix well until dissolved. In a small saucepan, combine
the nondairy milk, orange juice, and sugar. Stir in the zest
and salt. Warm up slightly over medium-low heat, and gradually add in the cornstarch slurry while stirring frequently
with a whisk until the mixture reaches a slow boil.
• Reduce heat to low and continue to stir until the mixture becomes thick, for about 10 minutes cooking time total. Divide
between four serving dishes and let sit at room temperature
until warm. Transfer the dishes to the refrigerator and chill
for at least 3 hours, or until it is completely set. Serve chilled.
Store in airtight container for up to 1 week in refrigerator.
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TIRAMISU
Tiramisu is perhaps one of the most popular desserts at Italian restaurants. I always love
Tiramisu for its intoxicating fragrance and delightfully melt-in-your-mouth texture. After
going gluten-free, I was convinced this dessert would be off limits for good, but no more!
Allergy-friendly fancy dessert, at your service.
10 to 12 Ladyfingers
(page 131)
¼ recipe Devilishly Dark
Chocolate Sauce
(page 80)
FILLING
1 recipe Mascarpone
(page 32)
1½ cups confectioner’s sugar
¹⁄8 teaspoon salt
12 ounces firm silken tofu
3 ounces (about 3
tablespoons) nondairy
cream cheese
3 tablespoons cornstarch
4 tablespoons cold water
For the Filling
• Place the Mascarpone, confectioner’s sugar, salt, tofu, and
nondairy cream cheese into a food processor and blend until
very smooth, for about 2 minutes. Transfer the mixture into
a 2-quart saucepan over medium heat.
• Whisk together the cornstarch and cold water until no
lumps remain. Drizzle the cornstarch slurry into the rest of
the ingredients and whisk together, continuing to cook over
medium heat. Keep stirring continuously until the mixture
thickens, for about 5 minutes. Do not walk away from the
mixture or it will burn!
• Let cool briefly.
For the Sauce
• Prepare the sauce by whisking together the cocoa powder,
agave, and coffee in a small bowl until smooth.
SAUCE
1 tablespoon cocoa powder,
plus more for dusting
1 tablespoon agave
2 tablespoons very strong
coffee or espresso
YIELD: 10 SERVINGS
To assemble the Tiramisu
• In a small, square baking pan, arrange five or six ladyfinger
cookies to fit into the pan. Spread the Cocoa Espresso Sauce
into a shallow flat dish, big enough for the cookies to lay
flat. One by one, dip each side of the cookie into the sauce,
briefly, and carefully replace. Repeat until all the cookies
have been lightly dipped.
• Divide the Tiramisu filling in half and spread half of the filling on top of the ladyfingers and repeat with one more layer
of each. Dust the top with cocoa powder and then drizzle
with the Devilishy Dark Chocolate Sauce right before serving.
Store in airtight container for up to 3 days in refrigerator.
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BROWNIE BATTER MOUSSE
C B
Tiny bites of chocolate-covered walnuts—that taste a heck of a lot like miniature brownies—
speckle this silky mousse, delivering a double dose of chocolate flavor.
6 ounces chopped semisweet chocolate
2 tablespoons nondairy milk
1 tablespoon maple syrup
1 cup roughly chopped
walnuts
2 (350 g) packages extrafirm silken tofu
1 cup sugar
¾ cup cocoa powder
½ teaspoon salt
1 teaspoon vanilla extract
YIELD: 6 SERVINGS
• Melt the chocolate in a double boiler over low heat until
smooth. Stir in the nondairy milk and maple syrup and remove from the heat. Add the walnuts and coat liberally with
a thick chocolate layer.
• Line a cookie sheet with a silicone mat or waxed paper.
Spread the chocolate-covered walnuts in an even layer on
the prepared cookie sheet. Chill the walnuts in your freezer
until you are finished making the mousse.
• To make the mousse, simply blend the tofu, sugar, cocoa
powder, salt, and vanilla extract in a food processor or
blender until extremely smooth, for about 2 minutes, scraping down the sides as needed.
• Remove the chocolate-covered walnuts from the freezer
when they are firm and stir them into the mousse. Spoon
into individual dishes and serve very cold. Store in airtight
container for up to 1 week in refrigerator.
BUTTERNUT POTS DE CRÈME
S N C B
Tender butternut squash is the base for this incredibly rich chocolate dessert. This makes a
fabulous fall-time indulgence. The Pots de Crème can be made up to two days in advance.
2 cups cubed, roasted
butternut squash
½ cup coconut sugar or
packed brown sugar
¼ cup cocoa powder
¼ cup sorghum flour
1 teaspoon vanilla extract
½ teaspoon salt
Smoked salt for topping
YIELD: 2 SERVINGS
• Preheat oven to 350°F and lightly grease two 4-inch ramekins.
• Puree the squash in food processor until smooth. Add in the
sugar, cocoa powder, sorghum flour, vanilla extract, and
salt. Blend until all ingredients are well combined, scraping
the sides as needed.
• Spoon the mixture into the two ramekins and sprinkle
smoked salt onto the custards. Bake for 45 to 50 minutes,
or until the sides of the pudding begin to pull away from the
ramekins. Serve hot for a softer pudding or serve chilled for
a firm dessert. Store in airtight container for up to 1 week in
refrigerator.
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CHOCOLATE SOUP
N B
Somewhere in between pudding and chocolate sauce, this unusual dessert is such a fun
choice for dinner parties. Serve this extra-rich dish in very small bowls.
1 cup canned coconut milk,
• In a small saucepan, whisk together the coconut milk, nonlite or full-fat
dairy milk, vanilla extract, sugar, salt, and cocoa powder.
¾ cup nondairy milk
Heat over medium heat until very hot, but not yet boiling,
(unsweetened)
for about 5 minutes. Stir in the chocolate, and heat just un2 teaspoons vanilla extract
til melted, stirring continuously, making sure not to let the
¹⁄ ³ cup sugar
mixture come to a boil. Whisk in the cornstarch slurry and
¹⁄8 teaspoon salt
heat for about 3 minutes, stirring constantly, until the mix1 tablespoon cocoa powder
ture has thickened and it coats the back of a spoon. Serve
½ cup nondairy chocolate,
hot in individual bowls garnished with vegan marshmallows
chopped
1 tablespoon cornstarch mixed or Sweetened Whipped Coconut Cream (page 33) and cacao
nibs (or mini chocolate chips). Store in airtight container for
with 2 tablespoons water
up to 2 days in refrigerator. Reheat simply by warming over
medium-low heat in small saucepan until desired temperature is reached.
YIELD: 4 SERVINGS
BREAD PUDDING
S N C
This pudding lends itself perfectly to mix-ins of all sorts. Try pineapple chunks mixed in and
then top with toasted coconut for a tropical twist. Or, try mixing in chunks of a banana and
½ cup chocolate chips.
8 slices gluten-free bread
2 tablespoons melted
nondairy margarine
¾ cup besan/chickpea flour
1½ cups nondairy milk
²⁄ ³ cup light brown sugar
1 teaspoon cinnamon
1 teaspoon vanilla extract
¼ cup raisins, or other dried
fruit (optional)
YIELD: 8 SERVINGS
• Preheat oven to 350°F and lightly grease an 8 x 8-inch baking pan.
• Cube the bread into bite-size pieces and arrange them evenly
into the pan. Drizzle the bread with the melted margarine.
• In a small bowl, whisk together the besan, nondairy milk,
brown sugar, cinnamon, and vanilla extract until no lumps
remain in the batter.
• Pour the mixture evenly over the bread until it is fully covered.
Press down on the bread pieces gently to fully submerge the
bread in the batter. Sprinkle with raisins, if using.
• Bake for 35 to 40 minutes, or until golden brown on top and
cooked through the center. Store in airtight container for up
to 1 week in refrigerator. Reheat at 350°F for 10 minutes
before serving.
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CHOCOLATE BERRY PARFAITS
C B
These luscious parfaits are the perfect blend of tart and sweet, with just a touch of crunch
from the cacao nibs. This makes a lovely treat for Valentine’s Day, or just about any day!
1 cup red raspberries
2 cups strawberries, sliced
1 cup nondairy chocolate
chips
12.3 ounces (349 g)
extra-firm silken tofu
1 tablespoon agave
1 teaspoon vanilla extract
½ cup cacao nibs
½ cup Sweet Cashew Cream
(page 32)
YIELD: 4 PARFAITS
• Toss the raspberries and strawberries together into a small
bowl.
• Over a double boiler, melt your chocolate chips until very
smooth. In a food processor, blend the silken tofu with the
agave and vanilla extract. While the food processor is spinning, drizzle in your melted chocolate until all is combined.
• Assemble parfaits by layering in four fancy glasses the berries, cacao nibs, pudding, more berries, and more pudding,
then top each glass with a dollop of Sweet Cashew Cream
page 32.
• Serve chilled. Store in airtight container for up to 1 week in
refrigerator.
Caramel Roasted Pears, page 223
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JELLIES, FRUITS, AND SAUCES
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BELLINI GELEE
S N C B
This boozy dessert has all the crisp sweet flavor of the adult drink! Agar is used as a gelatin
substitute in this gelled dessert. Be sure to dissolve the powder all the way or it won’t set
correctly.
1 cup peaches, blanched
and pureed, or 1 cup
peach nectar
1 cup sugar
3 cups Prosecco or
Pinot Grigio
1 cup water
4 teaspoons agar powder
YIELD: 4 SERVINGS
• Gather four sturdy wine glasses or medium silicone molds.
• Whisk together the pureed peaches, sugar, Prosecco, water,
and agar in a 2- or 3-quart heavy saucepan. Bring to a boil,
and then immediately reduce heat to low. Stir regularly and
let simmer for 5 to 6 minutes.
• Let cool slightly, for about 10 minutes, before pouring into
wine or champagne glasses or silicone molds.
• If you are using the silicone mold, be sure to place a larger,
sturdier pan underneath the mold before you pour your liquid in, ensuring a smooth transport to the fridge.
• Let the mixture chill in the refrigerator until firm, for at
least 2 hours. Store in airtight container for up to 1 week in
refrigerator.
CRANBERRY FAUX-GURT
S C B
The tart cranberries give this delectable treat an authentic yogurt flavor without the waiting.
Top with fresh fruit and granola for an irresistible treat.
1 cup fresh cranberries
½ cup sugar or agave
1 tablespoon water
1 cup Sweet Cashew Cream
(page 32)
½ cup coconut cream
(from the top of a can
of coconut milk)
• In a small saucepan, over medium-low heat, cook the cranberries, sugar, and water until cranberries are very soft,
for about 10 minutes. Let cool briefly and then blend in a
blender along with the cashew cream and coconut cream until fluffy. Pour into jar and chill; mixture will thicken slightly
upon chilling. Store in airtight container for up to 1 week in
refrigerator.
YIELD: 2 SERVINGS
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CARAMEL ROASTED PEARS
S N C B
One of my first memories of being with my husband was when he confidently executed some
incredibly gorgeous roasted pairs as a finale to a killer dinner he had prepared for us. I have
to admit, his skills in the kitchen went a long way at winning my affection, and he taught me
a thing or two about roasting a pear. This is a simple recipe, but full of complex flavor.
4 red pears, peeled but stems
left intact
¹⁄ ³ cup agave
¹⁄ ³ cup brown sugar or
coconut sugar
2 tablespoons nondairy
margarine, melted
¹⁄ ³ cup canned coconut milk
YIELD: 4 SERVINGS
• Preheat oven to 400°F. Carefully slice the bottoms of the
pears straight across just to remove the nodule on the bottom, so that they easily stand in a small stoneware or metal
baking dish.
• In a small bowl, mix together the agave, brown sugar, margarine, and coconut milk. Drizzle generously over the pears,
and then allow the rest to fall to the bottom of baking dish.
Bake in a preheated oven for 25 to 30 minutes, stopping to
baste with the caramel sauce every 5 minutes or so, until the
pears are tender and lightly golden brown.
• Carefully transfer using a flat metal spatula to a saucer or
lipped dish with the sauce drizzled onto the pears. Serve immediately. Store leftovers in an airtight container in the refrigerator for up to 2 days.
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THAI MANGO STICKY RICE
S N C B
One of my favorite parts about visiting a Thai restaurant is enjoying the Mango Sticky Rice
when mangoes are in season. Luckily, this addictive treat can be made at home! When
making this recipe, it’s important to seek out “glutinous” rice, usually sold as “short grain” or
“sticky” rice, which refers to the glue-like stickiness of the rice, not gluten.
1 cup short-grain glutinous
rice
1½ cups canned full-fat
coconut milk
1 cup water
3 tablespoons sugar
Dash salt
1 mango, peeled and sliced
into strips
SAUCE
½ cup canned full-fat
coconut milk
1½ tablespoons sugar
1 teaspoon cornstarch
2 teaspoons water
Dash salt
• Soak 1 cup rice in 3 cups of water for 1 hour. Drain and rinse
the rice and place into a saucepan with a tight-fitting lid.
Stir in coconut milk, water, sugar, and salt, and bring to a
boil over medium-high heat. Once it hits a boil, immediately
reduce the temperature to low, stir, cover, and simmer for
about 20 minutes, or until all liquid is absorbed and rice is
tender.
• To make the sauce, in a small saucepan, combine the coconut milk with the sugar. In a small bowl, whisk together the
cornstarch and water until smooth. Whisk the cornstarch
slurry and the salt into the coconut milk mixture and cook
over medium heat, stirring constantly, until thickened.
• Plate by placing a small mound of cooked rice in a bowl,
along with the sliced mangos, and top with the coconut
sauce. Serve immediately.
YIELD: 2 SERVINGS
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BROILED PERSIMMONS
S N C B
If you’ve never had persimmons, you’re in for a treat. This simple dish showcases the soft
texture and almost peachy flavor of the fruit. Seek out persimmons between the months of
October and February. Ripe persimmons will have bright orange, shiny skin and will be soft
to the touch. You don’t want to try and eat an unripe persimmon, as it will taste extremely
chalky and unpleasant. A good test for ripeness lies in the calyx, or center tuft on top of the
fruit: it will stay intact until ripened; once ripe, it can be easily removed from the fruit. To
speed ripening, place in a paper bag in a dry place.
3 ripe persimmons,
any variety
2 tablespoons agave
1 teaspoon vanilla extract
½ teaspoon lemon juice
YIELD: 6 SERVINGS
• Preheat oven to broil.
• Slice the persimmons in half horizontally and place each,
middle side up, so that they fit snugly into a ceramic or
metal baking dish. In a small bowl, whisk together the agave,
vanilla extract, and lemon juice and then brush the mixture
liberally onto the tops of the persimmon halves.
• Broil for 8 to 10 minutes, rotating the pan at least once while
cooking to evenly brown the fruits. Keep an eye on them so
they do not burn, and broil just until browned evenly. Serve
with Vanilla Soft Serve (page 188) or Mascarpone (page 32).
Serve immediately.
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BAKED APPLES
S C B
A warm and welcome treat come autumn, these are quick to make and fun to eat. I like to
peel the apples so that I leave a stripe of peel for color. This works especially nicely with red
apples, but green is pretty, too.
6 firm, tart apples such as
Gala, Granny Smith, or
Honeycrisp
FILLING
²⁄ ³ cup crushed walnuts
(pulsed in food processor
until crumbly)
²⁄ ³ cup certified gluten-free
oats
2 tablespoons coconut oil
2½ tablespoons coconut
palm sugar
¼ teaspoon cardamom
½ teaspoon cinnamon
Dash sea salt
½ cup golden raisins
• Core the apples making sure to leave the bottom intact. The
easiest way to do this is to start with an apple corer and then
use a small paring knife or vegetable peeler to scoop out a
larger cavity to hold the filling.
• Next, peel the apples. Peel them only halfway, making a
swirled design from the remaining skin.
• In a small bowl, combine the filling ingredients with a spoon
until very well mixed. Stuff the apples with the filling, dividing evenly among the six apples.
• Preheat oven to 375°F and place the apples individually
into a large-size muffin pan. Add 1 tablespoon water to the
bottom of each muffin tin and then cover loosely with aluminum foil. Bake the apples for 35 to 40 minutes, or until
apples are tender—don’t overcook, or they will fall apart.
• Let cool briefly and then serve.
YIELD: 6 SERVINGS
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CHERRY VANILLA COMPOTE
S N C B
This recipe makes a delightful condiment and can be used in both sweet and savory combinations. I love the Chocolate Soup (page 219) with a dollop of this compote in the center,
along with a touch of Sweetened Whipped Coconut Cream (page 33).
2½ cups cherries, pitted
¼ cup coconut palm sugar
1 vanilla bean or 2 teaspoons
vanilla extract
1 tablespoon brandy or rum
YIELD: 2 CUPS
• In a heavy 2-quart saucepan, combine all the ingredients
and, over medium heat, bring to a boil, while stirring often.
Reduce the heat to medium low and cook for about 10 minutes, until cherries are soft.
• Strain the cherries, reserving the liquid. Pour the liquid back
into the saucepan and simmer over medium-low heat until
sauce is thickened, stirring occasionally, for about 15 to 20
minutes. Place cherries back into the syrup and serve warm.
Store in airtight container for up to 1 week in refrigerator.
BLUEBERRY LAVENDER JAM
S N C B
I learned about this flavor combination through one of the many awesome Food Swaps that
happen in my town of Philly. I wanted to re-create a version just so I’d never forget its intriguing fragrance and delightful flavor. I especially love this stirred into some plain nondairy
yogurt or chia pudding, and it even works well as a cheesecake topping.
1½ cups sugar
2 tablespoons fresh or
dried lavender buds
¼ cup water
6 cups blueberries
YIELD: 2½ CUPS
• In a small saucepan, whisk together ½ cup of the sugar, lavender buds, and water. Simmer for 2 minutes, until fragrant,
and then strain to remove the lavender buds. Transfer the
scented sugar syrup along with the blueberries and remaining sugar into a 2-quart saucepan.
• Using a potato masher, gently smash the blueberries and
cook over medium heat for 15 minutes. Let cool completely
before transferring to jars. Store in sealed jars in refrigerator
for up to 1 month.
The syrup used to make the preserves also makes a delicious addition to lemonade. Use the syrup in place of sugar and add lemon
juice and water to taste. Store in airtight container for up to 1
week in refrigerator.
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STRAWBERRY PRESERVES
S N C B
I find myself using this type of preserve more than any other to add a touch of sweetness or
flavor to many desserts. The amount of sugar in this recipe is essential in making the correct
consistency; otherwise you may end up with a runny end result.
• Slice the strawberries and reserve the greens for another use,
such as smoothies or salad greens.
• Place the fruit into a stockpot and combine with the sugar
and lemon juice and heat over low heat just until the sugar
is dissolved. Increase temperature to medium-high heat and
bring the mixture to a boil, stirring constantly. Heat until the
mixture registers 220°F on a candy thermometer.
• Transfer into sterile jars (a wash and dry on high heat through
the dishwasher does the trick) and let cool to room temperature. Transfer to freezer, or, if you plan to eat right away,
store in refrigerator in a sealed airtight jar for up to 2 weeks.
1 pound strawberries
2 cups sugar
2 tablespoons lemon juice
YIELD: 2½ CUPS
This jam as well as the Blueberry Lavender Jam (page 228) and
Cherry Vanilla Compote (page 228) can certainly be processed in
a water bath rather than transferred into a freezer. I don’t have
quite enough room in this book to go into canning and preserving,
but please see my Recommendations section for a list of my favorite books on the topic.
QUICK AND EASY APPLESAUCE
S N C B
Applesauce is so easy to make, you really should give it a whirl if you never have. You may
wonder why it has taken so long to DIY!
10 medium Granny Smith
apples, peeled, cored, and
sliced (about 11 cups)
¼ cup sugar (optional)
½ cup apple cider (or water)
2 teaspoons lemon juice
YIELD: 6 CUPS
• In the bowl of a large slow cooker, toss together the apples
and sugar. Mix together the apple cider and lemon juice and
drizzle over the apples. Cover and cook on high for 3 hours,
until very soft, stirring occasionally. Alternatively, cook for
6 hours on low temperature until very soft and completely
transformed to applesauce. Store in airtight container for up
to 1 week in refrigerator.
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Chapter 7
CHOICE
CHOCOLATES AND
DANDY CANDIES
Any candy craving can easily be satisfied at home once you get the
knack for candy making—all it takes is a little patience and practice for results
that far surpass store-bought. Plus, you can customize it! I’ve been making candy
since I was tall enough to use the stove; so if you’ve never made candy before,
don’t be intimidated—even a child can do it! In this chapter you’ll find recipes for
everything from hard candies to chocolate treats to gooey chewy caramels.
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CANDY MAKING BASICS
The best piece of advice I can give for making candy is to have all ingredients out and
ready to go before beginning, and make
sure you read the candy recipe instructions
at least three times before beginning, until
you have a clear grasp of how the recipe will
work. The tricky thing about candy making
is that it all happens so quickly once the
sugar comes to the correct temperature, so
you need to be prepared!
In the following recipes, be sure to follow the steps precisely. I recommend a
(calibrated) candy thermometer for recipes
requiring one, but, if you don’t have one,
you can always use the Cold Water Method.
This is actually how I learned to make
candy, so again, a very easy method that just
takes a little practice to master.
COLD WATER METHOD
Place cup of ice-cold water next to your
saucepan containing your candy mixture.
Test for the candy doneness by dropping
about a teaspoon or so of the hot syrup from
a spoon into the cold water. Follow the temperature guidelines below, which outline
the properties of the candy at each stage of
doneness
Soft-Ball Stage
235°F–240°F
A soft, flexible ball that will flatten when removed from water.
Firm-Ball Stage
245°F–250°F
A firm ball that will hold its shape when removed from the water but is malleable.
Hard-Ball Stage
250°F–265°F
A firm ball that is a little more difficult to
change the shape, but possible.
Soft-Crack Stage
270°F–290°F
Flexible threads will form when dropped
into ice-cold water.
Hard-Crack Stage
300°F–310°F
This is the hottest stage of most candy recipes, so be sure to let the dropped syrup cool
completely in the water before touching it in
this stage. When sugar is dropped into the
cold water, brittle hard threads will form.
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WASH DOWN
SAUCEPAN
When cooking sugar into candy, be sure to
wash down the sugar crystals from the sides
of the pan as you go. You can do this simply
with a silicone brush dipped in a running
stream of water. Just brush lightly over the
crystals, as many times as needed, until all
crystals are dissolved. This is important as a
single sugar crystal can cause recrystallization, ruining the whole batch of candy. Always have a silicone or bristle brush handy
to wash down the sides of your saucepan.
When making candy it is important that
you use a good-quality saucepan for best
heat distribution. Too thin of a saucepan
can cause scorching and other unpleasantries. You don’t need to spend a lot of money,
though; one of my favorite candy-making
pots is an old Revere Ware copper-bottomed
3-quart pan that I learned to make candy
with as a kid. It still serves me well today.
I recommend a 2- or 3-quart pan for all the
recipes listed, unless otherwise specified.
Also, make sure that the sides of the pan
are straight, so that you can get an accurate
read on your thermometer.
CHOCOLATE BASICS
CHOOSING QUALITY
CHOCOLATE
When you’re out perusing the specialty
food stores or hobby shops, you may notice
that there are basically two different types
of chocolate to choose from: couverture and
baking chips, such as Ghirardelli. Couverture
is very high quality chocolate that contains
extra cocoa butter. You may be unable to find
good-quality couverture at a supermarket but
seek it out at specialty groceries, craft stores,
or even online. Amazon has a good selection
of dairy-free couverture at excellent prices.
The main difference between couverture and baking chips is the final outcome
of the chocolate. Couverture results in a
snappy, shiny texture (like chocolates from
chocolatiers and patisseries), and chocolate
chips—when used to coat—oftentimes have
a softer texture that’s best if kept chilled in
the refrigerator. And, it’s never shiny. There
are benefits to using both, and I’ll let you
decide what type of chocolate you choose
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when making chocolates and other confections. I spent years making my own “artisan”
chocolates simply using chocolate chips before I ever learned of tempering, and they
tasted great! But, quality counts, so regardless of whether or not you decide to temper,
be sure to seek out the best-tasting, highestquality chocolate you can afford when chocolate making (we’ll talk about tempering
below).
For couverture, most chocolate over 55
percent is dairy-free, making it suitable for
vegans. I like Guittard and Barry-Callebaut
brands. Coppeneur Germany is a great
brand for soy-free.
Technically, there is a variety of melting or
dipping chocolate available, too—sometimes
sold as “Candy Melts.” These are often made
with weird additives and dairy, so it’s best
to avoid them anyway, but they are also not
made with cocoa butter and therefore are not
true chocolate.
TEMPERING CHOCOLATE 101
While it is simple to coat candies and other
confections in melted chocolate chips, resulting in an even, soft layer of chocolate,
tempering is the process that gives hardened chocolate the typical snap and shine
of professional chocolates. Tempering chocolate may seem daunting, especially if you’ve
never even heard of it, but I assure you, just
like anything, with a little practice, you’ll
soon have perfect results. You must gather
a few required ingredients and tools before
attempting to temper chocolate:
1. High-quality couverture chocolate
2. A double boiler/bain marie or stainless steel bowl and saucepan to act as
a double boiler
3. A chocolate thermometer. Be sure
to seek out a thermometer made for
chocolate, or one that reaches a temperature of at least 80°F accurately
and measures in small increments.
4. Patience and persistence
5. Chocolate molds (and chocolate
gloves)
When you first begin tempering, you
may feel nervous; rest assured, you can always let the chocolate cool and then start
all over again if you’ve messed up. Plus, once
you finally nail tempering, you will have a
remarkable sense of satisfaction. The gorgeous sheen and tight snap from tempered
chocolate is well worth the additional effort,
which is mostly wait time.
To temper, follow these instructions,
making sure never to allow any water near
or around the chocolate. If water hits the
chocolate, it will be ruined—even the teensiest amount—and you won’t be able to ever
temper it. I also recommend using a stainless steel bowl to temper rather than stoneware or glass, as the latter tends to retain
heat longer, which can be problematic for
tempering.
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Also, keep in mind that different couverture brands and percentages of cocoa can
and will have different tempering temperatures. The directions below outline a general
guideline for dark chocolate, about 61 to 66
percent cocoa content.
1. Over medium-low heat, warm about 1
to 2 inches of water in a double boiler.
Place the required amount of couverture (chopped or in coins, don’t grate
it) into the bowl of the double boiler
while the water is still cool, making
sure not to get any water whatsoever
on the couverture. Melt the chocolate
completely, stirring occasionally and
heat to 115–120°F.
2. Remove from heat and let cool to
about 82°F, stirring occasionally.
Once at that temperature, drop about
1 teaspoon of already tempered solid
chocolate (about 3 coins from the bag
of chocolate you are using) into the
melted couverture. Stir a lot. This is
called “seeding.”
3. Place the double boiler bowl back
onto medium-low and heat while
stirring, until the temperature of the
chocolate is increased to 88–91°F;
once in this range, remove from
heat. Do not let it get above 91°F or
it won’t temper. Keep a close eye on
the chocolate during this step as it reheats quickly.
4. Voilà! You have tempered chocolate.
If there is any remaining “seed” chocolate, remove it before dipping, coating,
or molding. Once your chocolate is
tempered it should set quickly (about
20 minutes) at room temperature
and will appear shiny and “snappy”
when bitten into. Use in molds or to
coat candies, such as the Buttery Fingers (page 240) or to coat the Salted
Espresso Truffles (page 259). Don’t
place the chocolate in the refrigerator, or it will cause “bloom,” which is
white streaks in chocolate that form
from cocoa butter separating.
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CLASSIC CANDIES
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LOLLIPOPS OR HARD CANDY
S N C B
Have you ever thought to make your own lollipops? If not, now’s the time! They are easy as
can be and you can completely control the flavor. One trip to a craft or candy supply store
and you’ll have what it takes to make enough lollies to last a year! Seek out white plastic
molds as they are made specifically for molding hard candies and releasing without breakage.
1 cup sugar
½ cup water
¹⁄8 teaspoon cream of tartar
1 to 2 drops food coloring
(optional)
½ teaspoon flavored oil or
extract, such as lemon
or cherry
YIELD: 20 CANDIES
• Place the plastic (white) hard candy molds onto a flat surface and place in the lollipop sticks, if you’re using them.
Have the molds nearby for when your sugar is ready to go.
• Over medium heat, in a 2- or 3-quart saucepan, combine the
sugar, water, and cream of tartar and heat until boiling, stirring often as it cooks. Be sure to brush down the sides of the
pan with a wet pastry brush once the sugar crystals mostly
are dissolved. Once the mixture is boiling, stop stirring.
• Clip on a candy thermometer. Let mixture cook until the
candy thermometer reaches 300°F (or Hard Crack Stage using the Cold Water Method) or until it turns from clear to a
very light caramel hue.
• Working quickly, immediately stir the food coloring and flavoring into the pot. Pour the mixture into candy molds. Rap
the mold lightly on flat surface to remove any air bubbles
from the candy, and let the candies set until totally hardened. Pop out and place onto waxed paper. Store in airtight
container for up to 1 month.
Silicone molds are the best to use, in my opinion, when making
hard candies. But, white plastic molds can be used, too. I find the
plastic lollipop molds release easiest when candy is still very warm,
but firm.
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ENGLISH TOFFEE
S C B
This crunchy toffee is coated with decadent dark chocolate and topped with toasted nuts.
If you have a nut allergy, replace with toasted sunflower or hemp seeds, which will be just as
delicious, or leave them off altogether. In the unlikely event you find yourself with leftover
candy, this recipe makes a fabulous mix-in to ice cream when crushed and stirred in after the
ice cream has churned. Or, try it instead of chocolate chips in the Classic Chocolate Chip
Cookies (page 85).
1½ cups nondairy margarine
1½ cups sugar
¼ teaspoon salt
2 cups nondairy chocolate
chips
1 cup nuts (such as almonds
or pecans), toasted and
chopped
YIELD: 8 SERVINGS
• Prepare a cookie sheet or jelly roll pan with enough parchment paper or a silicone mat to cover.
• Combine the magarine, sugar, and salt in a 2-quart saucepan and melt gently over medium heat, stirring often.
• Continue stirring as the mixture hits a boil, and keep cooking until the candy mixture reaches 300°F on your candy
thermometer (for about 30 minutes or Hard Crack Stage if
you’re using the Cold Water Method). Immediately pour liquid candy mixture onto the prepared surface and spread until about ¼ inch thick. Let cool for about 3 minutes, or until
slightly firm, and then carefully place the chocolate chips
into an even layer on top of the hot toffee. Allow the chips to
rest for about 2 minutes, and then use a silicone spatula to
smooth the chocolate over the top of the toffee.
• Sprinkle with nuts and allow to cool completely. Break into
bite-size pieces. Store in airtight container for up to 1 month.
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BUTTERY FINGERS
S B
These irresistible candies taste just like the commercial brand, with addictively crunchy
peanut butter candy layers encased in creamy chocolate. Of course, these are just as nice
without the chocolate on the outside . . . especially when crumbled up and sprinkled on ice
cream.
1 cup sugar
¹⁄ ³ cup corn syrup
¹⁄ ³ cup water, room
temperature
1 cup creamy peanut butter
1 teaspoon vanilla extract
2 cups couverture, tempered
(see page 234)
YIELD: 8 SERVINGS
You can replace the corn syrup
here with agave to make it
corn-free, although the color
of the candy will be darker and
it may have a slightly different
taste than traditional Butterfinger candy.
• Line a 9 x 13-inch baking sheet with parchment paper or
have ready a silicone baking mat the same size.
• In a 2-quart saucepan combine the sugar, corn syrup, and
water. Bring to a boil over medium heat, stirring often with
a clean wooden spoon and washing down sides with a silicone brush. Once boiling, reduce stirring to occasionally until mixture reads 290°F on a candy thermometer (or the Soft
Crack Stage if using the Cold Water Method).
• Remove from heat immediately and quickly stir in the peanut butter and vanilla extract and spread about ½ inch thick
onto the baking sheet or silicone baking mat. Score lightly
using a sharp knife and break into 1 x 2 inch-bars.
• Cover with tempered couverture and let the candy set until
the chocolate becomes firm, for about 1 to 2 hours. Store in
an airtight container for up to 1 month.
Clockwise:
Honeycomb Candy, page 242
Pinwheel Candy, page 250
Buttery Fingers, this page
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HONEYCOMB CANDY
S N C B
Whether you call it Hokey Pokey, Puff Candy, Sea Foam, Sponge Candy, or another one of
its many different and amusing names, this is an especially kid-friendly candy—and a fun
project for a rainy afternoon. Let the kids watch as you add in the baking soda as a super-fun
surprise awaits! You’ll need a large stockpot suitable for candy cooking; the candy gets BIG
when you add baking soda, so make sure it’s quite roomy.
¼ cup water
¼ cup agave or maple syrup
1 cup sugar
¼ cup brown sugar
(dark or light)
2 teaspoons baking soda
2 cups nondairy couverture
or nondairy chocolate
chips, melted (see page
233)
YIELD: 10 SERVINGS
• Place a silicone mat onto a cookie sheet and set on a flat
surface.
• In a stockpot thoroughly combine the water, agave, and sugars. There is no need to stir the candy while it cooks, but a
nice and thorough mixing at the beginning is a good thing to
do. Clip on your candy thermometer and cook over medium
heat until the thermometer reaches about 285°F to 290°F,
(or Soft Crack Stage using the Cold Water Method) or until
the syrup darkens in color.
• Be sure to wash down the sides of the pot with a wet silicone brush at the beginning of the cooking stages, so as to
not incorporate any sugar crystals into the already dissolved,
cooked mixture.
• When the mixture has reached 285°F, remove from heat and
quickly and carefully stir in the baking soda. It will foam up
about four times its size! Stir quickly and evenly and then
pour out onto the silicone mat, allowing it to freeform into
a nice solid blob. Do not try to spread the mixture; just let it
rest until it has cooled. Cut into bite-size squares and then
cover with the chocolate. Store in airtight container for up
to 1 month. If you do not wish to cover these candies, they
need to be stored immediately in an airtight, dry plastic bag
with all air removed (using a straw, etc.)—uncovered, the
honeycomb candy will only keep a short while before changing texture.
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CARAMELS
S N B
Is there anything more sinfully delicious than a chewy caramel? These sticky sweet candies
will make you do flips over their authentic taste, with no need for heavy cream or butter.
1 cup sugar
1 cup canned full-fat
coconut milk
½ cup light corn syrup
or agave
¼ cup nondairy margarine
or coconut oil
1 teaspoon vanilla extract
YIELD: 20 CANDIES
• Grease a baking dish or pan (or use a nonstick silicone pan).
The smaller the base of the pan, the thicker your pieces of
caramel will be.
• Place all ingredients, except for the margarine and vanilla extract, into a heavy 2- or 3-quart saucepan (make sure that
the sides of your pan are at least 6 inches high because the
caramel mixture will bubble up).
• Over medium heat, stirring constantly with a wooden spoon,
dissolve the sugar completely. Next, add the margarine and
stir just until boiling. Once boiling, stop stirring.
• Let the mixture continue to boil, without stirring, until it
reaches 245° to 250°F on your candy thermometer (or Firm
Ball Stage if you’re using the Cold Water Method), which
takes about 15 to 20 minutes.
• When the mixture is at the right temperature, immediately
remove from heat and stir in the vanilla extract. Quickly pour
into your prepared dish.
• Let cool at room temperature for a few minutes and then
slip into your fridge for about an hour. Once firm, cut the
caramel into squares. You can freeze the candy just for a few
minutes right before cutting to make it slightly less sticky to
handle.
• Wrap the candies in waxed paper and store in fridge or in
cool, dry place for up to 1 month.
For an extra-special treat, try covering the firm caramels with chocolate, either couverture that has been tempered (see page 234) or
melted chocolate chips. Be sure the caramels are room temperature or colder before attempting to coat with chocolate, and once
dipped, place on parchment or waxed paper. Let the chocolate reharden at room temperature for about 1 to 2 hours.
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HAND-PULLED TAFFY
S N B
The first time I made taffy I will never forget it. My BFF and I got snowed in together for
five days straight one week during grade school (best week ever!), and we decided to take
advantage of our time by making a ton of candy. This was one of the recipes mastered on the
first go. The teamwork certainly helped, and I encourage you to seek out a willing partner if
you have one handy to help pull. Not only is it more fun, but it’s a little easier on your upper
body as well!
1 cup sugar
1 tablespoon cornstarch
½ cup light corn syrup
1 tablespoon nondairy
margarine or coconut oil,
plus more for your hands
as you pull
6 tablespoons water
¼ teaspoon salt
1 teaspoon vegetable glycerin
(optional—see note)
½ teaspoon orange oil,
lemon oil, or other extract
flavoring
YIELD: 40 PIECES
• Grease a small glass baking dish and gather a candy thermometer and waxed paper. Set aside a bit of margarine or
coconut oil for greasing your hands as you pull.
• Whisk together the sugar, cornstarch, corn syrup, margarine,
water, salt, and glycerin, if using, in a 1-quart saucepan until
no lumps remain and heat over medium heat. Stir constantly
until mixture comes to a boil.
• Cook, undisturbed, just until the mixture reaches 265 to
270°F on your candy thermometer (or Soft Crack Stage if
using the Cold Water Method) and then immediately remove from the heat and add the flavoring.
• Pour the liquid taffy into the greased baking dish and allow to cool for about 10 minutes, or until easy to handle.
Once you know you won’t burn yourself, grease your (very
clean) hands and grab the taffy and form into a log. Begin to
stretch and pull at the taffy, creating ropes and then folding
and repulling to add air into the candy. Continue pulling for
about 15 minutes, until the color has lightened significantly
and feels light and airy, like taffy. Cut into bite-size pieces
and then wrap individually in waxed paper. Store in airtight
container for up to 1 month.
The glycerin in this recipe can be sourced from candy-making supply stores and online. It’s totally optional, but it does help ensure
a creamy, smooth texture to your taffy.
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TURKISH DELIGHT
S N B
Turkish Delight may be the origin of the jelly bean, with its chewy fruity center being an
inspiration for the candy-covered beans. Like many children, I was introduced to Turkish
Delight from the enticing description in The Lion, the Witch and the Wardrobe. When I first
tasted it, I admit I wasn’t quite as impressed as Edmund, but close! This candy is easy to prepare as long as you have all your equipment and ingredients gathered and ready to go.
MIX #1
3 cups granulated sugar
½ cup agave
½ cup water
¹⁄8 teaspoon cream of tartar
MIX #2
1 cup cornstarch
1 cup confectioner’s sugar
1 teaspoon cream of tartar
2½ cups water
2 drops food coloring, any
color
¹⁄8 teaspoon lemon or
orange oil, or 1 teaspoon
rosewater
½ cup confectioner’s sugar
for dusting
¼ cup cornstarch for dusting
YIELD: 30 PIECES
• Grease an 8 x 8-inch baking dish. Have a sheet of cling wrap
handy for covering the candy.
• In a 2- or 3-quart saucepan, combine all the ingredients for
Mix #1 and bring to a boil over high heat. Once the mixture comes to a boil, reduce heat to medium and continue
to cook, stirring often, until the mixture reaches 260°F (or
Hard Ball Stage using the Cold Water Method). While the
mixture is heating up to that temperature, move on to the
next step.
• In a stockpot, whisk together the ingredients for Mix #2 (except for the food coloring and flavoring) until completely
smooth and cook over medium-high heat until boiling. Once
the mixture comes to a boil, cook for about 2 minutes, or
until very thick. Remove from the heat.
• Once Mix #1 hits 260°F, quickly pour it into the stockpot
containing Mix #2 and stir vigorously but carefully until well
combined. Reduce heat to medium low and cook for 35
more minutes, stirring often with a silicone spatula until the
mixture is thick and smooth, like whipped honey.
• Add the 2 drops of food coloring and ¹⁄ 8 teaspoon flavoring.
Pour into prepared baking dish and cover immediately with
cling wrap. Let candy firm and cool down to room temperature, for about 30 minutes.
• Whisk together cornstarch and confectioner’s sugar and
gently coat the cooled candy square with the sugar mixture
on each side. Use a sharp knife to cut the candy into bite-size
squares. Store in airtight container for up to 1 month.
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SUGAR NESTS
S N C B
Sugar Nests make a very fun addition to a dessert’s presentation and are not as difficult as
they appear. You do need to take caution when handling the hot syrup, making sure not
to get any on you accidentally—as it gets hot! Otherwise, drizzle the sugar to your heart’s
content to make stunning shapes and designs. The bowls make a lovely presentation for ice
cream when frozen for 10 minutes before scooping, or use as decorative additions to cakes.
2 cups sugar
½ cup water
3 tablespoons agave
YIELD: 10 NESTS
• Prepare your entire workspace by covering around the stove
and on the floor with parchment, careful not to let any come
too close to the burner, lest it catch fire. Keep a sheet of
parchment handy for placing your finished nests.
• On one piece of parchment, flip over a large or standard-size
muffin pan so you can use the bottom and outside of the
cups as a mold and lightly grease the bottoms of the cups. I
like almond oil, but a nonstick spray will work just fine. Secure your candy thermometer into a 2- or 3-quart saucepan.
Have a large metal bowl of ice water next to you so you can
be ready to dunk the pot of cooked syrup in the bowl to cool
it down.
• Over medium heat, combine the sugar, water, and agave.
Stirring occasionally, and brushing down the sides of the
pan with a wet silicone brush to wash away any sugar crystals, cook the syrup until it reaches 310°F on your candy
thermometer and turns dark amber in color (or Hard Crack
Stage if using the Cold Water Method).
• Remove immediately from the heat and dunk the pot into
the ice water bath. Stir briefly just until thickened and remove from the water. Using the tines of a whip-style whisk
or a fork, very carefully drizzle thin strands of the hot syrup
onto the greased upturned muffin tins, creating a lovely mess
of strands. Set the hot sugar mixture aside on a trivet until
you’re ready to make the next batch of nests. Careful when
working with this mixture as it is extremely hot. Use caution
when handling and wear kitchen gloves if you have them.
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continued
• Let the drizzled syrup rest for about 15 seconds or until only
slightly warm to the touch. Use clean dry hands to gently remove the nests from the pan and bend and form the sugar
into a nest shape, or other desired form, and place onto another clean dry sheet of parchment.
• Repeat with the remaining hot sugar mixture (the mixture
will remain warm in the pot). Work fast! The syrup cools
quickly and you want to catch it in its perfect state of malleability and coolness to the touch.
• Use immediately for garnish or store in an airtight container
for up to 1 week.
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PEANUT BRITTLE
S B
Be sure to seek out raw or “Spanish” peanuts when making this recipe, as the peanuts actually cook in the hot candy mixture. If you use roasted, the peanuts will be overcooked. This
candy works well with other flavors mixed in. Try 1 teaspoon cinnamon or Sriracha sauce for
a fun kick.
1 teaspoon baking soda
Optional: 1 teaspoon ground
cinnamon, Sriracha sauce,
or other flavoring
1¼ cups raw Spanish
peanuts
1 cup sugar
½ cup light corn syrup
or agave
¼ cup water
1 heaping tablespoon
nondairy margarine or
coconut oil
1 teaspoon vanilla extract
YIELD: 8 SERVINGS
• Grease a cookie sheet. In a small bowl mix together baking
soda and cinnamon or other spice, if using. In separate container, measure out your peanuts.
• In a 2- or 3-quart saucepan, combine the sugar, corn syrup,
water, and margarine. Over medium heat, stirring occasionally with a wooden spoon, bring the mixture to a boil. Once
it has started boiling, add the Spanish peanuts.
• Bring back up to a boil and keep on medium heat until the
candy mixture reaches 300°F on your candy thermometer
(or Hard Crack Stage using the Cold Water Method).
• Remove from heat and add baking soda mixture and vanilla
extract. If you are using additional flavoring, add it in now.
Stir well and pour onto the greased cookie sheet. Wait a few
minutes, until the candy is cool enough to handle, and pull
gently to desired thickness.
• Let cool completely and then break into individual pieces.
Store in airtight container for up to 1 month.
ALLERGY NOTE
For a corn-free version, use agave rather than corn syrup.
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CANDY KETTLE CORN
S B
Such a fun treat to serve at Halloween, or anytime! The sweet and salty combo of kettle corn
is hard to resist, so be sure to double the recipe if making for a large crowd.
5½ cups popped popcorn,
salted to taste (about
½ cup unpopped kernels)
2 cups sugar
1 cup light corn syrup or
agave
½ cup nondairy margarine
¼ cup apple cider
1 teaspoon vanilla extract
1 teaspoon apple cider
vinegar
1 cup nondairy chocolate
chips
²⁄ ³ cup sliced almonds,
toasted
YIELD: 5½ CUPS
• Make sure your popcorn is popped and set aside, ready to
go in a large bowl. Have nearby a candy thermometer and a
wooden spoon.
• Grease a 9 x 13-inch cookie sheet.
• In a heavy saucepan, at least 8 inches deep, combine the
sugar, corn syrup, margarine, and apple cider. Over medium
heat, bring the mixture to boil, stirring occasionally. Continue to cook over medium heat and stir regularly using a
wooden spoon until your candy thermometer reads 300°F
(or Hard Crack Stage if using the Cold Water Method). This
takes a while. Patience totally pays off with these, so don’t
rush and pull the candy from the stove before it reaches hard
crack stage. Be sure to wash down (page 233) the sides!
• Remove the candy mixture from the heat and quickly stir in
the vanilla extract and vinegar. Pour HOT candy mixture over
the popcorn and stir quickly until evenly coated. Let cool for
about 5 to 7 minutes. Spread onto a greased cookie sheet
and let cool completely.
• Using a double boiler, melt the chocolate until smooth. Drizzle melted chocolate over the candied popcorn and sprinkle
with sliced almonds. Let chocolate harden and then break
into bite-size pieces. Store in an airtight container in the
fridge or a cool place where chocolate will not melt for up to
1 month.
To easily toast almonds, spread in an even layer on a cookie sheet
and bake for 7 minutes at 375°F, or until fragrant.
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PINWHEEL CANDY
S C B
There is much speculation about the origins of this candy, ranging from German, to Irish, to
Pennsylvania Dutch, to the product of ingenuity during the Great Depression when limited
ingredients were all there were to work with, which may be why potatoes are a key ingredient
here. Even though potatoes aren’t normally thought of as dessert food, they really do work
quite nicely in this recipe! I recommend using a Yukon Gold or similar variety; if you opt for
russet, you may need a touch more nondairy milk to make smooth.
1 large medium- to
low-starch potato, peeled,
mashed, and salted lightly
¼ cup nondairy milk
1 teaspoon vanilla extract
½ teaspoon salt
2 pounds (about 6 cups)
confectioner’s sugar
(or enough to make
stiff dough)
About 1 cup chocolate
hazelnut butter (such as
Justin’s brand)
YIELD: 20 PIECES
• In a large bowl, combine the mashed potatoes, nondairy
milk, vanilla extract, and sea salt until smooth. Gradually incorporate the confectioner’s sugar until a stiff dough forms.
You may need a little more or a little less sugar depending on
the moisture level of your mashed potatoes.
• Form the dough into a large patty and refrigerate for at
least 2 hours. Place the chilled dough in between two sheets
of plastic wrap and roll out into a rectangle about ½ inch
thick. Slather generously with chocolate hazelnut butter until coated. Using the bottom piece of the plastic wrap, gently
guide the dough into a roll longways as you would a jelly
roll. Cover with plastic wrap and chill for an additional hour.
Once chilled, cut into ½-inch-wide sections and wrap in
waxed paper, twisting each side to close.
• Store in fridge in airtight container. Keeps for up to 1 week.
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AFTER DINNER MINTS
N C B
These mints are easy to whip up but impressive enough to brag about when serving to friends.
Call them artisan and watch their eyes light up.
Note that you can feel free to sub in Sweet Cashew Cream (page 32) for the cream cheese,
just add a little more confectioner’s sugar until it reaches the correct consistency.
8 ounces nondairy cream
cheese
1 tablespoon nondairy
margarine
2 drops pure peppermint
extract/oil
Food coloring paste
(use corn-free if needed)
3½ to 4 cups confectioner’s
sugar, plus extra for
dusting (use corn-free
if needed)
• Mix the cream cheese, margarine, peppermint oil, and food
coloring with a whisk until smooth. Gradually add in the
confectioner’s sugar, about ½ cup at a time, until a stiff
dough forms—much like Play-Doh.
• Pat into a disk and roll out in between two sheets of parchment paper. Cut with a very small cookie cutter (or use a
knife/pizza cutter to cut into squares) into desired shapes
and then place on cookie tray that will fit in your fridge. Chill
for 1 hour, then transfer to a resealable plastic container to
store for up to 1 month in refrigerator. These also freeze well
and can be thawed in your refrigerator until eating.
YIELD: 80 MINTS
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MARZIPAN
S C B
If there is one ingredient that I would eat my weight in—and not even fret that I can’t use
it in the recipe intended for—it’s marzipan. Sold in tiny tubes at specialty stores or in the
baking aisle of your neighborhood grocery, marzipan is easy to make at home, saving you
both money and the effort of finding one that is dairy-, egg- and gluten-free, which can be
difficult. Bonus: almonds, the main ingredient here, are tiny powerhouses rich in calcium,
iron, potassium, magnesium, copper, and zinc!
1 tablespoon flaxseed meal
2 tablespoons water
3 cups blanched almond meal
1 cup confectioner’s sugar,
plus extra for rolling
Dash salt
YIELD: 10 SERVINGS
• In a small bowl, combine the flaxseed meal with the water
and allow to rest until thickened, for about 5 minutes.
• In a food processor, blend the 3 cups almond meal until clumpy and the texture becomes somewhat like a paste,
scraping down the sides and bottom of the bowl often. It
should take 7 to 10 minutes’ blending time to become
clumpy.
• Add the confectioner’s sugar and salt and pulse until once
again crumbly, for about 30 seconds to 1 minute. Drizzle
in about half of the prepared flaxseed meal while the food
processor is blending and continue to add a little more until the mixture clumps together into a dough. Remove from
food processor and form into a cylinder. Roll out gently
onto a confectioner’s sugar–covered surface and then wrap
tightly to store. Use immediately or keep refrigerated for up
to 2 weeks.
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SIMPLE WHITE CHOCOLATE
N C B
This confection is best used for baking or candy making, rather than straight snacking (although my kids love it), but it’s perfect for the recipes in this book that call for white chocolate. Seek out the highest-quality food-grade cacao butter you can find for top-quality flavor.
8 ounces food-grade cacao
butter, chopped into
½-inch pieces
¼ cup soymilk powder
3 tablespoons agave
¹⁄ ³ cup confectioner’s sugar
¹⁄8 teaspoon salt
1 teaspoon vanilla extract
• In a double boiler, over medium-low heat, melt the cacao
butter until completely liquefied. Whisk in the soymilk powder until completely dissolved. Stir in the agave, confectioner’s sugar, salt, and vanilla extract and whisk again until very
well blended with no lumps remaining. Pour straight into a
plastic or silicone chocolate mold and refrigerate for 20 minutes until solid. Pop out of mold and use as desired. Store in
airtight container for up to 1 month.
YIELD: 8 OUNCES
You can add flavored oils to the white chocolate, too, such as
lemon or mint in small amounts—about 1 to 2 drops. If you opt
for food coloring, go with paste rather than drops, otherwise the
chocolate may seize with the additional liquid added. Add about
¹⁄ 16 teaspoon of the desired color of paste along with the agave,
confectioner’s sugar, salt, and vanilla extract.
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CHOCOLATE ALMOND NUGGETS
S C B
As a child, one of my favorite candy combinations was simply chocolate with almonds. These
bite-size morsels are a tribute to these two “made for each other” flavors.
½ cup sliced almonds
1 cup nondairy chocolate
¼ cup almond meal
YIELD: 10 SERVINGS
• Preheat oven to 375°F and spread the almonds onto a baking tray. Bake for 7 minutes, or until fragrant. Watch carefully so that they do not burn.
• Melt chocolate over a double boiler until totally smooth. Stir
in the almond meal and toasted almonds. Drop by small
spoonfuls onto waxed paper or a silicone mat. Let harden
completely. Store in airtight container for up to 3 weeks.
EASY HOLIDAY BARK
S N B
A surefire way to impress without any additional holiday stress! Add in your favorite candies
from the holiday, or stick to the traditional version as I have below. Either way, you’ll end up
with a treat good enough to gift.
2 cups nondairy dark
chocolate, coins or chips
2 cups nondairy white
chocolate, chunks or chips
1 cup crushed candy canes
(check ingredients
for gluten or animal
products)
YIELD: 8 SERVINGS
• Have an 8 x 8-inch silicone pan ready to go. You can also use
a baking sheet lined with waxed paper or aluminum foil, but
silicone is best.
• Over a double boiler, melt or temper (page 234) the dark
chocolate and spread evenly into the silicone baking pan.
Place the chocolate in the refrigerator to firm up.
• In the meantime, prepare the white chocolate by melting
over a double boiler. Depending on what type of chocolate
you are using, it could be totally liquid, or very thick. Once
melted, spread or pour the white chocolate on top of the
solidified dark chocolate. Sprinkle with crushed candy canes.
Let harden and then score into pieces. Store in airtight container for up to 1 month.
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CHOCOLATE PEPPERMINT PATTIES
N C B
This candy takes the classic peppermint patty one step further and infuses it with an extraintense chocolate flavor. If you cannot locate the dark cocoa powder, regular cocoa powder
will work well. You can use an equal amount of Sweet Cashew Cream (page 32) in place of
the vegan cream cheese for a soy-free version.
2 cups confectioner’s sugar
¼ cup dark cocoa powder
¼ cup + 2 tablespoons
nondairy cream cheese
½ teaspoon sea salt
1 teaspoon peppermint
extract
2 cups nondairy semi-sweet
chocolate
YIELD: 30 CANDIES
• In a large mixing bowl (an electric mixer works best), combine the confectioner’s sugar, cocoa powder, cream cheese,
salt, and peppermint extract until very smooth. Divide into
two equal disks and wrap in waxed paper. Chill in the refrigerator for at least 1 hour, or for 10 to 15 minutes in the
freezer.
• Place one disk of chocolate dough between two sheets of
parchment and roll until about ¼ inch thick. Use a 1½-inch
round cookie cutter to cut out circles. Place circles of dough
back into the fridge and let chill while you melt the chocolate.
• Over a double boiler on medium-low heat, melt the chocolate until shiny and smooth, or temper according to directions on page 234. Coat the disks of chilled dough by
painting on the chocolate with a pastry brush. Gently place
onto a waxed paper–lined wire rack to cool. Let set until
chocolate is firm. Store in refrigerator in airtight container
for up to 1 month.
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DOUBLE CHOCOLATE
CARAMEL BARS
N B
These candy bars are filled with an irresistible chocolate-caramel filling that just begs you to
take one more bite. These full-size candy bars can be made into small chocolate caramels by
using a smaller mold. Looking for a lighter flavor? Try these with white chocolate chips in
the filling instead of the three additional tablespoons of dark chocolate.
• Use the method on page 234 to temper the 1 cup of the
1 cup plus 3 tablespoons
nondairy couverture coins
chocolate. Coat the inside of four standard-size candy bar
or chips
molds with three-quarters of the chocolate. Let the choco2 tablespoons nondairy
late set completely for about 1 hour.
margarine or coconut oil
• In a small saucepan over medium-low heat, melt the mar2½ cups vegan marshmallows,
garine along with the 3 tablespoons chocolate coins. Add
such as Dandies or Sweet
in the marshmallows and stir constantly until completely
and Sara
YIELD: ABOUT 4
CANDY BARS
melted, for about 1 to 2 minutes.
• Let cool for about 5 minutes and then fill the chocolate
molds with filling. Cover with the rest of the tempered chocolate and use a straight edge to flatten completely. Let candy
bars set completely, for about 2 hours, or until they easily
release from the molds. Store in cool, dry place, wrapped or
unwrapped in airtight container for up to 1 week.
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CREAM EGGS
S N B
A childhood favorite of mine that has transformed into an adult obsession. These are so easy
to make, you just need a good chocolate mold (clear plastic) and an afternoon with nothing
going on. The food coloring isn’t needed in this recipe but helps create the authentic “yolk”
we’ve grown so accustomed to in a cream egg.
1 egg-shaped plastic
chocolate mold that fits
twenty chocolate egg
halves
2¼ cups couverture
chocolate, divided
¼ cup light corn syrup
2 tablespoons nondairy
margarine, softened
1 cup confectioner’s sugar
1 teaspoon vanilla extract
1 to 2 drops yellow food
coloring
YIELD: 10 CREAM EGGS
• Over a double boiler, temper 2 cups of the chocolate according to the directions on page 234. Coat the insides of
twenty plastic chocolate molds shaped like egg halves. You
can also use a typical truffle-style mold and coat each cavity
evenly with chocolate. Let chocolate harden completely and
then make the filling.
• To make the filling, in a small bowl whisk together the corn
syrup, margarine, confectioner’s sugar, and vanilla extract
until very smooth. Transfer one-quarter of the filling into a
separate bowl and add in the yellow food coloring.
• Pop out the egg shapes from the mold.
• Fill ten of the chocolate egg cavities two-thirds of the way
full with the white filling and then drop a central spot of yellow fondant into the center of the white to fill almost full,
leaving a little room at the top so the fondant doesn’t overflow. Temper ¼ cup of the remaining chocolate and pipe the
chocolate onto just the edges of one of the eggs; use to glue
each half of the eggs together, one filled and one hollow. Let
chocolate harden completely. Store in cool dry place for up
to 3 weeks.
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TRUFFLES AND FUDGE
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SALTED ESPRESSO TRUFFLES
S N C B
The first chocolate truffle is speculated to have originated in France, but today, there are
countless varieties from countless countries, making it one of the most popular chocolates in
the world. I learned this technique of truffle making from René, the colorful owner of Rim
Café in South Philadelphia. When he met me and learned of my panache for working with
ganache, he gleefully told me that his secret to a perfect truffle was the ratio: 2 parts chocolate to 1 part cream. I have to agree that after implementing his technique—which was
already quite close to my own, a perfect truffle was indeed formed. Thanks, René!
1 cup couverture chocolate
or nondairy chocolate
chips
½ cup canned full-fat
coconut milk
¹⁄8 teaspoon sea salt
1 teaspoon vanilla extract
½ teaspoon espresso powder
½ cup cocoa powder or
almond meal, for dusting
YIELD: 36 TRUFFLES
• Over a double boiler, melt the couverture until completely
smooth. Remove bowl from heat and place on a heat-safe
surface.
• In a small saucepan, warm the coconut milk, salt, vanilla extract, and espresso powder just until it begins to simmer and
is obviously hot to the touch, but do not let it come to a
boil.
• Using a whisk, gently stir the warmed coconut milk mixture
into the center of the melted couverture and blend gently
and carefully in a circular fashion until completely mixed.
Transfer mixture to a plastic bowl and cover with plastic
wrap.
• Chill in refrigerator for about 1 to 2 hours, until firm.
• Using a small scoop or rounded spoon, and chocolatedusted hands, roll the chocolate into 1-inch balls. Immediately roll the truffles into the cocoa powder. Chill before
serving and store in airtight container in the refrigerator for
up to 2 weeks.
Clockwise:
Salted Espresso Truffles, this page
Dark and Dreamy Fudge, page 263
Buckeyes, page 262
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STRAWBERRY PISTACHIO
TRUFFLES
S C B
What a fantastic flavor combination strawberry and pistachio make along with chocolate.
Feel free to use homemade Strawberry Preserves (page 229) or store-bought—both will taste
equally as divine.
2 cups nondairy semi-sweet
chocolate chips
¼ cup + 2 tablespoons
full-fat coconut milk
1 teaspoon vanilla extract
¼ cup strawberry preserves
1 cup pistachios, chopped
finely
YIELD: 25 TRUFFLES
• In a saucepan over medium-low heat, combine all of the ingredients except for the pistachios.
• Stir constantly until the chocolate is fully melted and the
mixture is very well combined.
• Transfer to a bowl and chill just until it’s easy to work into
a ball, for about 2 hours. A quick trip to the freezer will help
them out as well.
• Using a 1-inch ice cream scoop, form chocolate into balls
and then roll into the chopped pistachios. Place onto a
parchment-covered plate or tray and chill overnight in refrigerator or until firm. Store in airtight container in refrigerator
for up to 1 month.
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CHERRY CORDIALS
S N C B
These candies are simple to make but do require tempered couverture and chocolate molds
to make them work, as untempered chocolate is too soft and no molds will cause messy cordials. For a quick refresher on how to temper chocolate, refer to page 234.
15 to 20 maraschino
cherries, stems removed
(see note)
¼ cup brandy
1 cup couverture, tempered
¹⁄ ³ cup + 1 tablespoon
confectioner’s sugar
3 teaspoons cherry juice
(from cherry jar)
¼ teaspoon vanilla or
almond extract
A chocolate mold
YIELD: 15 TO 20 CANDIES
• Drain the liquid from the maraschino cherries, set it aside,
and place the cherries on a paper towel. Transfer the cherries
into a small bowl containing the brandy and allow to soak
for 1 hour. Remove from brandy and place onto a dry paper towel. Let the cherries rest until they are fairly dry to the
touch, for about 1 hour.
• Brush the tempered chocolate onto the insides of the chocolate mold to coat the sides evenly. Let chocolate completely
harden. Place one cherry into each cavity.
• Mix together the confectioner’s sugar, cherry juice, and vanilla extract and pour a small amount (just to fill) on top of
the cherries. Top with tempered chocolate and let rest until
chocolate has completely hardened. Store in airtight container for up to 1 week.
ALLERGY NOTE
Use vanilla extract instead of almond for a nut-free candy.
You can also omit the fondant filling and just dip the brandy
soaked cherries straight into the tempered couverture. This works
especially well if you leave the stems on the cherries. Just dip and
place onto waxed paper to harden.
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BUCKEYES
S C B
You can use chocolate chips with these or couverture. Born and raised in Ohio, I tend to
think the chocolate chip method is more authentic, but, admittedly, the couverture is definitely more glamorous and adds a nice shell to the outer layer. Be sure when dipping to leave
a little bit of peanut butter exposed (about ½ inch in diameter) so that the candies resemble
actual buckeyes!
1½ cups smooth peanut
butter
1 cup nondairy margarine,
softened to room
temperature
2 teaspoons vanilla extract
¼ teaspoon salt
5¾ to 6 cups confectioner’s
sugar
3 cups nondairy chocolate
chips or couverture
YIELD: 30 BUCKEYES
• Line a 9 x 13-inch cookie sheet with waxed paper.
• Mix together peanut butter and margarine until super
smooth.
• Stir in vanilla extract and salt.
• Using electric mixer, slowly incorporate the confectioner’s
sugar until little crumbles form. The mixture should go from
very creamy to looking like pulverized very crumbly dry cookie
dough.
• Take a pinch or two of the powder/dough and, using your
hands, work to form into 1-inch balls. If they appear uneven, keep working them in your hands until smooth and
spherical.
• Place each onto a cookie sheet and insert a toothpick into
the center. Gently pat around the toothpick to kind of “seal”
it into the peanut butter ball.
• Chill in freezer for about 40 minutes, or until very firm. This
prevents the toothpicks from sliding out while dipping.
• Using a double boiler, melt your chocolate until smooth or
follow the directions for tempering on page 234. Remove
the peanut butter balls from the freezer and carefully swirl
the ball into the chocolate, taking care not to let the toothpick slide out. Place onto wax paper and repeat until all are
covered.
• Let stand at room temperature until chocolate has firmed
up. Remove toothpicks and seal over the tiny hole in the
middle using the back of a spoon or clean fingertips. Store in
airtight container for up to 1 month.
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DARK AND DREAMY FUDGE
N C B
Super rich and extra dreamy, this fudge is best enjoyed in small pieces so that you can savor
the intense flavor. My mom always made her fudge with walnuts, and I really enjoy it this
way, too. If you like some crunch in your fudge, simply add 1 cup of toasted walnut pieces
into the fudge before spreading into a prepared pan, or sprinkle on top.
½ cup sugar
1 teaspoon vanilla extract
2 tablespoons nondairy milk
2 tablespoons nondairy
margarine
10 ounces Ricemellow (vegan
marshmallow) Cream
3 cups nondairy chocolate
chips
YIELD: 64 PIECES
• Prepare an 8 x 8-inch pan by lightly greasing with nondairy
margarine.
• In a 2-quart saucepan, combine the sugar, vanilla extract,
nondairy milk, and margarine and bring to a boil over medium heat. Cook for 1 minute, stirring often. Stir in the
Ricemellow Cream and heat just until warm and all of it has
evenly combined with the sugar mixture, for about 4 minutes.
• Quickly stir in the chocolate chips until they have completely
melted and pour the mixture into the prepared pan. Let cool
completely and then chill in the refrigerator for at least 2
hours before cutting. Store in an airtight container in the refrigerator for up to 1 month.
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PEANUT BUTTER FUDGE
S C B
This easy and delicious fudge is a variation on a recipe my mother used to make whenever
I’d ask for “candy.” She called it peanut butter candy, but to me it tastes more like decadent
peanut butter fudge. It’s a perfect choice for when you’re craving candy, but don’t have a
candy thermometer handy. Working quickly is an important part of making this fudge, so be
sure to have all your ingredients and equipment ready before you begin.
½ cup nondairy margarine
2 cups brown sugar
½ cup nondairy milk
1 cup creamy peanut butter
1½ teaspoons vanilla extract
3 cups confectioner’s sugar
1½ cups nondairy chocolate
chips
YIELD: 20 PIECES
• Lightly grease a standard-size loaf pan or small square cake
pan.
• In a 2-quart saucepan, over medium heat, warm the margarine until melted. Add the brown sugar and nondairy milk
and cook over medium heat until mixture comes to a hard
boil (for about 2 to 3 minutes).
• Once it comes to a hard boil, set your timer for exactly 2
minutes. Continue to cook over medium heat, stirring the
entire time it is cooking, washing down sugar crystals as
needed.
• After 2 minutes, remove from the heat and quickly stir in
your peanut butter and vanilla extract, and promptly add the
confectioner’s sugar, mixing briefly just until all the sugar has
been incorporated.
• Spread the thick candy into prepared pan and wait for it to
set up slightly.
• Once the fudge has cooled slightly, melt chocolate chips
over a double boiler and drizzle all over the fudge. Let chocolate reharden and then serve! Store in airtight container for
up to 2 weeks.
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FRUIT-BASED CANDIES
SUGAR PLUMS
S C B
These little gems have become well known from their very important cameo in the classic
Christmas tale, and, even though they may conjure up images of sugar-covered plums in your
mind, they actually have never contained any plums at all. “Plum” used to be a popular way
to describe any dried fruit, but sugar plums usually contained a mixture of dates, apricots, or
figs to achieve their sweetness.
1 cup raw almonds
1 teaspoon lemon or
orange zest
½ cup chopped dried figs
½ cup chopped dried dates
½ teaspoon cinnamon
¼ teaspoon nutmeg
Dash ground cloves
2 tablespoons agave
½ cup confectioner’s sugar
for dusting
• Preheat oven to 400°F and spread the almonds in an even
layer on a cookie sheet. Bake for 7 minutes, or until fragrant.
• Place almonds, zest, figs, dates, cinnamon, nutmeg, and
cloves into a food processor and pulse until crumbly. Add in
the agave, 1 tablespoon at a time, and pulse again, until the
mixture comes together easily. Pinch into 1-inch balls and
roll in the confectioner’s sugar. Store in airtight container for
up to 1 week.
ALLERGY NOTE
YIELD: 24 SUGAR PLUMS
For a nut-free variation, try these with toasted sunflower seeds,
hemp seeds, or even flaked coconut in place of the almonds.
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CANDIED ORANGE PEELS
S N C B
Candied orange peels are so nice to have for decorative purposes or to add a little zing to a
dessert, like in my Florentines (page 97). This recipe also works nicely with lemon or lime
peels, which add a nice color variation to the mix.
4 navel oranges
1½ cups sugar
¾ cup water
Dash salt
YIELD: 3 CUPS
• Remove the peels from the oranges by slicing through the
peel and quartering it, without puncturing the fruit. Gently
cut off the top and bottom of the orange and then carefully
peel the orange peel, leaving behind the pith and fruit. Reserve pith and fruit for another use (these make fantastic
juicing oranges).
• Lay one section of peel flat onto a cutting area, light-side-up.
Slice the peel into thin, even strips, about ¼ inch wide.
• Place the peels into a medium saucepan and cover with 1
inch of water and salt very lightly. Boil for 20 minutes, and
then drain. Briefly place onto clean kitchen towel to dry.
• Drain the saucepan and then wipe dry. Place the drained
peels, sugar, water, and salt into the pot and cook over
medium heat. Cook until the mixture reaches 235°F on a
candy thermometer (or Soft Ball Stage if using the Cold Water Method). Spread in an even layer onto a waxed paper–
covered cookie sheet or silicone mat. Let harden for 2 hours,
and for up to 12 hours before transferring to airtight container. Store for up to 1 month.
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SOUR FRUIT JELLIES
S N C B
These jelly candies are a touch softer than traditional gumdrops. They actually taste more
like fruit snacks made for children’s lunches.
¾ cup white grape juice
¹⁄ ³ cup fruit pectin
½ teaspoon baking soda
1 cup sugar
1 cup agave
1 to 2 drops food coloring,
any color
¼ teaspoon citric acid
¹⁄ ³ cup turbinado sugar
YIELD: 30 CANDIES
• Line an 8 x 8-inch pan snugly with aluminum foil and spray
generously with nonstick spray or grease with margarine.
• In a small saucepan, over medium heat, warm the grape
juice, pectin, and baking soda just until boiling. Once boiling, reduce heat to lowest setting, stirring occasionally.
• In a 2-quart saucepan, whisk together the sugar and agave
and cook over medium heat, until it reaches 265°F on a
candy thermometer (or Hard Ball Stage if using the Cold
Water Method). Be sure to stir occasionally while this mixture is cooking, and, once the sugar dissolves, brush down
the sides with a wet pastry brush to remove any crystals.
• After the sugar mixture has reached 265°F, stir in the grape
juice mixture along with the desired shade of food coloring.
You can easily separate these into various colors by pouring
the mixture into separate bowls and coloring each a different
color. Pour into the prepared pan (or pans if making multiple colors) and chill in refrigerator overnight. Remove from
refrigerator and cut into shapes using a very small cookie
cutters. Mix the citric acid and turbinado sugar in a small
bowl and dip the cut candies to coat. Store in refrigerator in
airtight container for up to 1 month.
Citric acid, which adds the sour flavor, can be located in most supermarkets next to canning goods. Of course, you could always
leave the citric acid out and keep them sugary sweet instead.
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Chapter 8
NATURE’S CANDY:
REFINED SUGAR–FREE
TREATS
This chapter captures the essence of sweet, without the need for any
refined sweeteners. Instead, I’ve come up with a slew of recipes that utilize fruits
and other refined sugar–free sweeteners such as maple syrup, agave, and stevia,
and many of them use whole fruit, adding a few key nutrients in there for good
measure. These desserts are especially good for little ones who may be craving
something extra sweet, but don’t need all the extra sugar. For recipes calling for
Sweetened Whipped Coconut Cream, refer to the recipe on page 33 and use the
stevia variation.
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COOKIES AND OTHER
FAMILIAR FAVORITES
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NO-BAKE CASHEW CHEESECAKE
S C B
The crust on this cheesecake when made by itself can be tightly packed into 1-inch balls and
devoured. These are one of my favorite treats after a strenuous hike or run. For best results,
let the cheesecake rest in the fridge, covered, for 1 day before serving.
CRUST
½ cup sliced almonds
5 Medjool dates, pitted
FILLING
3½ cups raw cashews,
soaked for at least 1 hour
¾ cup fresh lemon juice
¹⁄ ³ cup maple syrup or agave
¹⁄ ³ cup coconut sugar
1 cup organic, unrefined
coconut oil, liquefied
(see sidebar)
½ cup water
1 vanilla bean or 2 teaspoons
vanilla extract
½ teaspoon sea salt
• Lightly grease a 6-inch springform pan using coconut oil.
• Blend the almonds and dates in a food processor until
they are finely chopped and they ball together easily when
squeezed. Press the mixture very compactly into the bottom
of the springform pan. The bottom of a flat drinking glass
works perfectly for this.
• Place all of the ingredients for the filling into a food processor and blend until smooth, for about 7 minutes, scraping
down the sides as needed.
• Pour the filling on top of the crust and spread out using a
silicone spatula until even. Rap on a flat surface a few times
to remove any lurking air bubbles. Cover the top of the pan
with foil and freeze overnight. Once frozen, transfer to the refrigerator. The cheesecake will be ready to serve after about
1 to 2 hours. Store in airtight container in freezer for up to 1
month, or refrigerate for up to 3 days.
YIELD: 10 SERVINGS
TO MELT COCONUT OIL
Measure out 1 cup of solid coconut oil into a tall drinking glass
and place in shallow bowl of hot water. As it softens, stir. Replace
the water in the shallow bowl with fresh hot water and repeat until
all is melted, or about 4 times to make the coconut oil reach a fully
liquid state.
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COCONUT CREAM TARTS
S C B
These raw treats can be made in mini muffin pans for bite-size treats or standard-size muffin
tins for larger tarts. When making raw tarts, I prefer using silicone molds as it is much easier
to release the treats without breaking.
1 cup almond meal
4 Medjool dates
3 tablespoons unrefined
coconut oil
½ teaspoon salt
½ teaspoon coconut extract
¾ cup Sweet Cashew Cream
(page 32)
¹⁄ ³ cup unsweetened flaked
coconut
• Place the almond meal, dates, coconut oil, and salt into a
food processor and pulse until the mixture comes together
easily when squeezed. Press firmly into six cups in a standardsize muffin pan, shaping into a crust with the back of a
rounded spoon or using a very small bowl.
• In a medium bowl, whisk together the coconut extract and
cashew cream until fluffy. Pipe into the prepared crusts and
top with flaked coconut. Freeze for 2 hours and then transfer
to the refrigerator. Serve cold. Store in airtight container in
refrigerator for up to 1 week.
YIELD: 6 TARTS
PUMPKIN MUFFINS
S N C B
These tender morsels are studded with raw pumpkin seeds, called pepitas, to add a delightful
color and texture to the muffins.
1¼ cups brown rice flour
½ cup potato starch
¼ cup tapioca flour
1 teaspoon xanthan gum
¼ teaspoon baking soda
1 teaspoon baking powder
1 teaspoon salt
1 teaspoon cinnamon
1 cup coconut palm sugar
¼ cup olive or coconut oil
1 cup pumpkin puree
¹⁄ ³ cup + 2 tablespoons
nondairy milk
2 tablespoons apple cider
vinegar
½ cup pepitas
• Preheat oven to 400°F and line a muffin pan with twelve
liners, lightly spritz with nonstick spray, or simply grease a
standard-size muffin pan.
• In a large bowl, whisk together the brown rice flour, potato starch, tapioca flour, xanthan gum, baking soda, baking powder, salt, cinnamon, and coconut palm sugar. Stir
in the oil, pumpkin puree, nondairy milk, and apple cider
vinegar and mix until smooth. Fold in the pepitas. Divide
batter evenly among the twelve cups and bake for about 20
minutes, or until a knife inserted into the center comes out
clean. Store in airtight container for up to 3 days.
YIELD: 12 MUFFINS
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BANANA NUT MUFFINS
S C B
These muffins are just too darn delicious with the warm flavor of banana and walnuts. Be
sure to grease the muffin liners on these, or use silicone muffin cups; since these muffins contain very little oil, they may have a tendency to stick.
¾ cup brown rice flour
½ cup potato starch
¼ cup tapioca flour
1 teaspoon xanthan gum
1½ teaspoons baking
powder
¼ teaspoon baking soda
¼ teaspoon salt
1 teaspoon vanilla extract
3 mashed bananas, about
1¹⁄ ³ cups
¹⁄ ³ cup + 1 tablespoon maple
syrup
2 tablespoons olive oil
2 tablespoons vinegar
½ cup chopped walnuts
YIELD: 12 MUFFINS
• Preheat oven to 350°F. Using margarine or coconut oil,
grease twelve standard-size muffin cups, or spritz twelve liners with nonstick spray.
• In a medium bowl, whisk together the brown rice flour, potato starch, tapioca flour, xanthan gum, baking powder,
baking soda, and salt. Make a well in the center and stir in
the vanilla extract, bananas, maple syrup, olive oil, and vinegar. Stir the mixture until very well combined and then fold
in the walnuts.
• Divide the batter evenly among the muffin cups and bake
for 30 minutes, until golden brown on edges. Let cool completely before serving. Store in airtight container for up to
3 days.
These muffins take exceptionally well to a few cacao nibs added to
the batter before baking.
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LEMON POPPYSEED SCONES
S B
Scones have always intrigued me with their not quite biscuity, not quite cakey demeanor. I
don’t exactly want to eat them for breakfast (I’m more of a black coffee kinda gal myself) but
they always seem perfect for a midday snacking, especially when paired with tea.
¹⁄ ³ cup almond flour
¹⁄ ³ cup corn flour
1 cup millet flour
½ cup brown rice flour
½ cup tapioca flour
1 teaspoon xanthan gum
2 teaspoons baking powder
1 teaspoon baking soda
½ teaspoon salt
½ cup nonhydrogenated
vegetable shortening
½ cup maple syrup
1 tablespoon flaxseed meal
2 tablespoons water
½ cup lemon juice
2 tablespoons poppyseed
1 tablespoon lemon zest
YIELD: 12 SCONES
• Preheat oven to 375°F. Mix the almond flour, corn flour,
millet flour, brown rice flour, and tapioca flour together in
large mixing bowl. Stir in xanthan gum, baking powder, baking soda, and salt.
• Cut in the shortening using your hands, until it forms equalsize crumbles. Add in maple syrup. In a small bowl, combine
the flaxseed meal and water and let rest until thickened, for
about 5 minutes.
• Using a fork, combine the prepared flaxseed meal with the
rest of the ingredients until the mixture becomes evenly
crumbly.
• Still using a fork, mix in the lemon juice, poppyseed, and
lemon zest. Once dough becomes well mixed, turn out onto
a lightly floured surface (millet flour is recommended) and
gently fold over about three times. Roll about ¾ inch thick
and cut into squares using a sharp knife. You can also use a
biscuit cutter to make circles. Place onto ungreased cookie
sheet.
• Bake for about 13 minutes or until golden brown on top.
Store in airtight container for up to 1 week.
Clockwise:
Pumpkin Muffins, page 272
Chaco-Cado Pudding, page 279
Chocolate-Covered Pecan Cookies, page 277
Gingerbread Squares, page 276
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GINGERBREAD SQUARES
S C B
Sweetened by banana, blackstrap molasses, and agave, this healthy gingerbread tastes just as
rich and spicy as the traditional version.
1 ripe banana, mashed
2 tablespoons blackstrap
(or regular) molasses
1 teaspoon freshly grated
ginger
1 teaspoon cinnamon
¼ teaspoon cloves
¼ teaspoon salt
2 tablespoons agave or
maple syrup
2 tablespoons ground
chia seed
1 cup almond meal
¹⁄ ³ cup teff flour
• In a large bowl, stir together the banana, molasses, ginger,
cinnamon, cloves, salt, and agave until smooth. Fold in the
chia seed, almond meal, and teff flour. Lightly grease a 4 x
8-inch loaf pan and spread the mixture into the pan. Bake
for 30 minutes. Let cool completely and then slice into
squares. Store in an airtight container for up to 1 week.
YIELD: 8 SERVINGS
SWEET CORNCAKE COOKIES
S N B
Corn adds a sweet touch as well as a nice color to these cookies, which can be made with
maple syrup or agave. Masa harina can be found in Mexican groceries or in most grocery
stores along with the Mexican ingredients.
2 tablespoons flaxseed meal
4 tablespoons water
¾ cup fine yellow cornmeal
½ cup maple syrup or agave
½ teaspoon salt
½ cup masa harina
¼ cup white rice flour
¼ cup tapioca flour
1 tablespoons olive oil
YIELD: 12 COOKIES
• Preheat oven to 350°F. Line a cookie sheet with parchment
or a silicone mat. In a small bowl, mix the flaxseed meal with
water and allow to rest until gelled, for about 5 minutes. Mix
together all the ingredients in a medium bowl in the order
listed, scraping sides of bowl well while mixing.
• Drop by the tablespoonful onto the prepared cookie sheet
and flatten slightly with the back of a fork. Bake for 12 to 15
minutes.
• Let cool completely before serving. Store in airtight container
in refrigerator for up to 1 week.
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CHOCOLATE-COVERED
PECAN PIE COOKIES
S C B
With chia seed and nuts, these delicious cookies taste sinful but are made from surprisingly
wholesome ingredients. For a slightly more convenient version (and almost refined sugar–
free), use nondairy chocolate chips for dipping the bottoms of the cookies instead of Raw
Chocolate.
2 teaspoons ground
chia seed
2 tablespoons water
1½ cups raw pecans
1 cup raw cashews
¼ cup coconut flour
½ teaspoon salt
6 dates
¾ cup Raw Chocolate,
melted (page 281)
YIELD: 20 COOKIES
• Preheat oven to 325°F. In a small bowl, mix together the chia
seed and water and let rest until gelled, for about 5 minutes.
• Place the pecans, cashews, coconut flour, and salt into a
food processor and blend until crumbly, for about 1 minute. Do not overmix! Once crumbly, add the dates, two at
a time, until the mixture clumps together easily. Process just
until dates are well mixed. Shape into disks 1½ inches wide
by ½ inch thick and place onto an ungreased cookie sheet.
Bake for 15 minutes.
• Let cool and then dip bottoms of cookies into the Raw
Chocolate, placing back onto a silicone mat or wax paper–
covered baking sheet. Chill for about 20 minutes in refrigerator until the chocolate has set. Store in airtight container for
up to 1 week.
APRICOT COOKIES
S C B
These golden, chewy, slightly sweet cookies are just as easy to prepare as they are to eat!
Packed with vitamins A and C from the apricots and protein and iron from the walnuts and
coconut, these cookies are like snack-size energy bars.
3 cups dried apricots
1 cup walnut pieces
2 cups unsweetened
shredded coconut, plus
about ¹⁄ ³ cup for rolling
¼ cup agave
YIELD: 18 COOKIES
• Combine all ingredients (set aside ¹⁄ ³ cup coconut) in a food
processor and process until very well chopped.
• Using clean hands, roll the mixture into walnut-size balls and
then into the extra coconut. Flatten into cookie rounds using the bottom of a glass or measuring cup, and then gently
shape with hands to create even patties.
• Store in airtight container for up to 1 week.
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CINNAMON AMARETTI
S C B
Amaretti are classic small Italian cookies that are crisp on the outside and a bit chewier in
the center—and one of my favorite cookies of all. You won’t miss the refined sugar in this
version. For best texture, shape the cookies into small mounds, about 1 inch across, for perfect chewy-center-to-crispy-outside ratio.
3 tablespoons flaxseed meal
6 tablespoons water
3 cups almond meal
1½ teaspoons cinnamon
1¼ cups coconut palm sugar
¾ teaspoon salt
Sliced almonds, for garnish
YIELD: 36 COOKIES
• Preheat oven to 300°F. Line a large baking sheet with parchment paper.
• In a small bowl, combine the flaxseed meal with the water
and let rest for 5 minutes, until gelled. Transfer to a large
bowl and stir in the almond meal, cinnamon, palm sugar,
and salt. Keep stirring until the mixture comes together into
a stiff dough; it may not appear to be coming together, but
keep stirring! This is also done effortlessly using an electric
mixer.
• When the dough stiffens, pinch off 1-inch sections and form
into rounds. Place onto the cookie sheet about 1 inch apart
and top with a sliced almond. Bake for 30 minutes. Let cool
completely. Store in airtight container for up to 1 week.
CITRUS-KISSED MACAROONS
S N C B
Lightly touched with lemon, these macaroons have only a handful of ingredients and don’t
need to be baked. They make a great snack post-workout or when the midday munchies
arise.
12 Medjool dates, pitted
1 tablespoon lemon juice
2 tablespoons water
4 cups unsweetened
shredded coconut, divided
YIELD: 18 COOKIES
• Combine the Medjool dates, lemon juice, and water in a
food processor and blend until very smooth, scraping down
the sides as necessary. Add 1 cup shredded coconut and
pulse until very well combined.
• Transfer to a large bowl and by hand incorporate the additional 3 cups coconut until evenly mixed. Form the mixture
into cookies and place onto cookie sheet. Refrigerate briefly
to set.
• Store in an airtight container for up to 2 weeks.
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PEANUT BUTTER
CHOCOLATE CHIA PUDDING
S C B
This dessert is as easy as pie (or pudding) to make, and it’s healthy, filling, and delicious, too.
Adjust sugar levels to your taste preferences, erring on the low side of things.
3 tablespoons whole chia
seed, white or black
½ cup water
2 tablespoons nondairy milk
(I recommend almond or
coconut)
1 tablespoon cocoa powder
3 tablespoons creamy peanut
butter
1½ tablespoons coconut
date syrup or maple syrup
• Place all ingredients into a small to medium bowl and stir
vigorously with a fork until smooth. Transfer into desired
serving dishes and chill in refrigerator until gelled, for about
30 minutes. Best if served cold with a dollop of whipped coconut cream. Keeps for up to 1 day if stored in airtight container in the refrigerator.
YIELD: 2 SERVINGS
CHOCO-CADO PUDDING
S N C B
Here’s another surprise ingredient from the plant world: avocado is the superstar here, making a creamy base for this insanely rich chocolate pudding.
2 ripe avocados, pitted
and peeled
¼ cup Date Syrup (recipe
page 29) or agave
3 tablespoons coconut sugar
¼ cup cocoa powder
½ teaspoon espresso powder
¼ teaspoon salt
• Blend all ingredients together into a food processor until
fluffy. Serve with whipped coconut cream! Store in airtight
container in refrigerator for up to 3 days.
YIELD: 4 SERVINGS
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CLASSIC-STYLE SWEETS
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RAW CHOCOLATE
S N C B
This chocolate can be molded using a chocolate mold or drizzled onto desserts for a chocolaty coating. Feel free to control the sweetness to your liking without affecting the final
texture too much.
½ cup melted cacao butter
¹⁄ ³ cup + 2 tablespoons cocoa
powder
¹⁄ ³ cup agave or maple syrup
Pinch salt
YIELD: 12 CANDIES
• Whisk together all of the ingredients into a medium bowl.
Pour the mixture into molds and rap on a solid flat surface
to remove any air bubbles. Chill in the refrigerator until
solid. To use as a coating, simply melt all ingredients back
down and whisk well to combine. Store in airtight container
in refrigerator for up to 1 week.
COCONUTTY CANDY
S N C B
This subtly sweet treat is nuts over coconut, in that it is made entirely out of coconut, save
the vanilla extract and salt. To cut easily, let the solid candy thaw at room temperature for
about 20 minutes before slicing and then returning to the refrigerator.
12 ounces (about 2½ cups)
unsweetened shredded
coconut
½ cup softened coconut oil,
unrefined
1 teaspoon vanilla extract
½ cup coconut palm sugar
¹⁄8 teaspoon salt
YIELD: 24 PIECES
• In a blender or food processor, blend the coconut until
smooth like peanut butter. This could take anywhere from
3 to 10 minutes, depending on your appliance, the dryness
of the coconut, and temperature, among other factors. Just
blend until smooth, and, if it never gets smooth, add a teaspoon or two of coconut oil to move things along.
• Once the shredded coconut has blended, add the remaining
ingredients and blend until smooth. Pour into an 8 x 8-inch
square dish, cover loosely with plastic wrap, and freeze for
30 minutes. Cut into small squares, and transfer to the refrigerator to store for up to 2 weeks.
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ALMOND BON BONS
S C B
These are such a fun treat to snack on when a chocolate craving hits. Make a batch and
store in the freezer—you can just grab one whenever you’re in need of a little mood boost!
FILLING
1 cup almond meal
2 tablespoons coconut oil,
softened
2 tablespoons agave, brown
rice, or maple syrup
3 tablespoons melted cacao
butter
¹⁄8 teaspoon salt
COATING
1 recipe Raw Chocolate,
melted (page 281)
• In a medium bowl, combine all the filling ingredients and let
rest for about 10 minutes. Shape into balls or place into silicone chocolate molds and then chill for about 30 minutes in
the refrigerator, or for 10 minutes in the freezer, until solid.
• Once the filling is cold, dip the balls into the chocolate coating until completely covered, and then place coated truffles
onto a silicone mat or parchment-covered surface to harden.
Dip once more in the chocolate coating and then allow the
chocolate to harden completely in the refrigerator, for about
1 hour. Store in airtight container in refrigerator for up to 1
month, or in freezer bags, tightly sealed, for up to 3 months.
YIELD: 24 CANDIES
RAISINETTE BONBONS
S C B
These taste so much like the popular candies, it certainly won’t seem like you’re eating something so good for you!
1½ cups raisins
1 cup walnuts
¼ cup cocoa powder
YIELD: ABOUT 20
BONBONS
• In a food processor, combine all the ingredients and blend
until finely ground and clumped together, for about 1 minute. Roll into bite-size balls and place in refrigerator to chill
for about 30 minutes prior to enjoying. Store in airtight container in refrigerator for up to 2 weeks.
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NOURISHING BROWNIE BITES
S C B
In terms of brownies, this version is much healthier than your typical chocolaty square, but
they sure don’t miss a beat taste-wise. You won’t feel bad about going back for seconds with
these, as they are packed full of healthy stuff like dates, which contain fiber; cashews, which
are high in magnesium; and cocoa, which is high in iron.
10 Medjool dates, chilled
in fridge
2 cups whole cashews,
unroasted
2 tablespoons cocoa powder
½ teaspoon salt
2 teaspoons vanilla extract
YIELD: 12 SERVINGS
• Remove the pits from the dates and place into a food processor along with the cashews, cocoa powder, and salt. Pulse
several times to combine and then blend until very crumbly,
for about 2 minutes. Once the mixture is evenly crumbly, with
the consistency of a coarse sugar, drizzle in the vanilla extract
and continue to blend until the mixture becomes clumpy.
• Depending on the size and moisture content of your dates,
you may need to add a touch more liquid, such as water or
more vanilla extract, or process for a shorter amount of time
to get the right consistency. In the end, the dough should
easily stick together when balled. If it is too dry, add a bit
more liquid (½ teaspoon or so) and if it is too wet, add in a
tablespoon more cocoa powder to dry it out.
• Place the dough into the center of a parchment paper and
cover with another sheet. Roll out gently to flatten into an
even shape and then cut into squares. Chill in refrigerator for
at least 20 minutes before serving. Store in airtight container
in refrigerator for up to 2 weeks.
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COOKIE DOUGH BITES
S C B
A perfect pick-me-up for after dinner, or for a quick bit of fuel on the run, these little morsels
taste just like raw cookie dough.
1½ cups raw cashews
9 soft Medjool dates
2 teaspoons vanilla extract
¹⁄ ³ cup almond meal
Dash salt
2 tablespoons cacao nibs
• In a food processor, pulse the cashews and dates until crumbly. Add in the vanilla extract, almond meal, salt, and cacao
nibs and pulse until finely ground and dough comes together
easily when pinched with fingers. Shape into small balls
about 1 inch in diameter. Store in airtight container for up
to 2 weeks.
YIELD: 16 SERVINGS
PEANUTTY CHOCOLATE
FUDGE BITES
S C B
Like the other energy bites and bars offered here, these little bits are flavor powerhouses.
My husband loves these little chocolate morsels and, each time he goes for one, is always
astounded that they aren’t that bad for you . . . because they taste so darn good.
½ cup cacao butter
¹⁄ ³ cup + 2 tablespoons
cocoa powder
¹⁄ ³ cup maple syrup
3 tablespoons creamy
peanut butter
Pinch salt
• In a double boiler, melt the cacao butter until liquid. Whisk
in the rest of the ingredients and pour into chocolate molds
or paper liners set into a muffin tin. Place in your freezer and
chill for 1 hour. Pop out of molds and place onto a flat serving dish. Keep refrigerated for firmer chocolates, or store in
airtight container in cool location for up to 2 weeks.
YIELD: 20 CANDIES
Clockwise:
Chocolate Nanaimo Bars, page 286
Cookie Dough Bites, this page
Nourishing Brownie Bites, page 283
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CHOCOLATE NANAIMO BARS
S C B
Nanaimo bars, named after the city in British Columbia, are a popular no-bake dessert that
are typically made with a LOT of butter and sugar. If you’re not concerned about them being
totally sugar-free, you can also use your favorite nondairy chocolate chips/buttons in place of
the raw chocolate.
CRUST
1 cup whole raw almonds
10 dates
1 tablespoon cocoa powder
FILLING
2 cups cashews, soaked
2 hours
1½ teaspoons vanilla extract
²⁄ ³ cup coconut oil, melted
1 teaspoon stevia powder
3 Medjool dates or ¼ cup
Date Syrup (page 29)
2 tablespoons coconut cream
(from the top of a chilled
can of coconut milk)
• To make the crust, in a food processor, pulse together the almonds, five of the dates, and the cocoa powder until crumbly. Add in the remaining five dates and pulse again until
evenly chopped. Press the mixture firmly into an 8 x 8-inch
baking pan.
• Make the filling in a food processor by combining the cashews, vanilla, coconut oil, stevia, dates, and coconut cream
until very smooth, for about 5 minutes, scraping down sides
as needed. Spread the filling evenly on top of the crust by using a flat silicone spatula. Freeze for 1 hour and then cut into
squares.
• Top with melted chocolate and then return to freezer. Chill
in freezer overnight, or for at least 6 hours. Store in refrigerator in airtight container for up to 2 weeks.
TOPPING
1¼ cups Raw Chocolate
(page 281), melted
YIELD: 16 SERVINGS
Clockwise:
Powerhouse Bars, page 289
Chocolate Granola, page 288
Sweet, Salty, and Soft Granola Bars, page 288
286
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SNACK BARS AND GRANOLA
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CHOCOLATE GRANOLA
S C B
This versatile granola is perfect for all sorts of treats: Use for parfaits or to top your favorite
nondairy yogurt or ice cream. Great in a bowl as breakfast cereal at home, or as a chocolaty
addition to your trail mix when you’re on the go.
2 cups certified gluten-free oats • Preheat oven to 300°F. In a medium bowl, whisk together
¹⁄ ³ cup almond meal
the oats, almond meal, chia seed, salt, and cocoa powder.
3 tablespoons whole chia seed
In a smaller bowl, whisk together the coconut oil, vanilla ex¼ teaspoon salt
tract, and maple syrup until very smooth. Using clean hands,
¹⁄ ³ cup cocoa powder
or a large fork, combine all ingredients until well mixed.
1 tablespoon coconut oil
Spread onto a parchment-lined jelly roll pan and bake for 40
1 teaspoon vanilla extract
minutes. Break into bite-size pieces and let cool completely.
¹⁄ ³ cup agave or maple syrup
Store in airtight container for up to 3 weeks.
YIELD: 3 CUPS
SWEET, SALTY, AND
SOFT GRANOLA BARS
S C B
With its salty, sweet flavor and soft, chewy texture, this snack can satisfy multiple cravings at
once! Store in an airtight container in the refrigerator for best texture.
2½ cups certified
gluten-free oats
½ cup almond meal
1 teaspoon salt
2 tablespoons maple syrup
¹⁄ ³ cup agave
¼ cup + 2 tablespoons
softened coconut oil
¼ cup date sugar or coconut
palm sugar
1 teaspoon vanilla extract
½ cup sliced almonds
1 tablespoon ground
chia seed
3 tablespoons water
• Preheat oven to 350°F. Lightly grease an 8 x 8-inch pan.
• Spread the oats in an even layer onto a large baking sheet
and lightly toast for 7 minutes. Remove oats from the oven
and place them in a large mixing bowl. Using your hands,
crumble in the almond meal, salt, maple syrup, agave, coconut oil, date sugar, vanilla extract, and sliced almonds.
• Mix the chia seed and water and let rest for 5 minutes, until
gelled. Mix in with the rest of the ingredients and then using hands lightly greased with coconut oil, press the mixture
tightly and firmly into the pan. Cover lightly with plastic
wrap and refrigerate for 2 hours. Gently cut into bars and
store chilled in airtight container for up to 2 weeks.
YIELD: 12 BARS
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POWERHOUSE BARS
S C B
With goji berries, hemp seeds, chia seed, and oats, these protein-packed bars are full of all
kinds of nourishing ingredients that will keep you going strong all day long.
1 cup pecans
½ cup raw cashews
9 dates
¼ teaspoon salt
1 tablespoon coconut oil
½ cup certified gluten-free
oats
½ cup goji berries
¼ cup hemp seeds
¼ cup chia seed
YIELD: 10 BARS
• Line an 8 x 8-inch baking pan with plastic wrap or lightly oil
with coconut oil.
• Place the pecans, cashews, and five of the dates into a food
processor and blend until evenly crumbly. Add the salt and
the remaining dates and pulse until well combined and dates
are evenly chopped. Transfer mixture into a large bowl and
stir in the coconut oil to evenly coat. Fold in the oats, goji
berries, hemp seeds, and chia seed. Press the mixture firmly
into the prepared baking pan and refrigerate for 2 hours.
Cut into bars and store in an airtight container in the refrigerator for up to 2 weeks.
CHERRY PIE BARS
S C B
The taste is just like cherry pie but these little bars are actually pretty good for you! I recommend seeking out the highest-quality dried cherries (organic, unsulphured, with no added
sugar) for these for the most authentic cherry-pie flavor.
2 cups raw cashews
1 cup dried cherries
(not sweetened)
½ teaspoon salt
10 Medjool dates
YIELD: 8 SERVINGS
• In a food processor, combine the cashews, cherries, and salt
and blend until coarsely crumbled. Add in the dates and
pulse until finely crumbled and the mixture easily comes together and stays together when squeezed.
• Shape the mixture into individual bars by shaping into
a tight disk, or square, and then cutting gently with knife.
Wrap individually in plastic wrap or foil. Alternatively, shape
into balls for bite-size snacking. Store in airtight container in
refrigerator for up to 2 weeks.
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CHERRY CHOCOLATE
ALMOND SNACK BARS
S C B
Like a crunchy granola bar, these chocolate bars are a great pick-me-up when your energy
is down. Be sure to use only kasha (toasted buckwheat) that is brown in color, rather than
greenish. Kasha is usually located next to untoasted buckwheat groats, oftentimes in the
bulk or natural foods sections.
1½ cups kasha (toasted
buckwheat kernels),
soaked for 2 hours
¹⁄ ³ cup + 2 tablespoons
cocoa powder
2 tablespoons chia seed
½ cup maple syrup
3 tablespoons date sugar
²⁄ ³ cup almond flour
½ teaspoon salt
½ cup dried cherries
(not sweetened)
¼ teaspoon coconut
or olive oil
YIELD: 12 SERVINGS
• Preheat oven to 300°F. Line a baking tray with parchment
paper.
• Drain the soaked kasha completely. In a large bowl, combine
all of the ingredients except for the oil. Use the ¼ teaspoon
coconut oil to grease clean hands and gently pat down the
mixture into a rectangle, about ¼ to ½ inch thick. Bake for
30 minutes. Remove from oven, gently cut into squares using
a spatula (but don’t separate) and continue to bake for an
additional 20 minutes. Let cool completely and then break
into individual bars. Store in airtight container for up to
1 week.
If you can’t locate toasted kasha, you can always toast your own
at 300°F for 45 minutes, stirring often until browned.
Clockwise:
Fresh Fruitsicles, page 292
Fruit Salsa and Cinnamon Crisps, page 293
Fruit and Avocado Salad, page 294
Apple Nachos, page 295
290
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FRUITY TREATS
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PEANUT BUTTER
BANANA ICE CREAM
S C B
This recipe couldn’t get any easier with only four ingredients, and it’s good for you! Eat up.
5 very ripe bananas, peeled
½ cup smooth salted
peanut butter
½ teaspoon vanilla extract
1 cup canned full-fat
coconut milk
YIELD: 2 CUPS
• Place all ingredients into a blender and blend until very
smooth, for about 1 minute. Pour into the bowl of your ice
cream maker and process according to manufacturer’s instructions. Or, alternatively, freeze all ingredients in a bowl
for 3 hours, and then immediately process in a food processor until smooth. Store in airtight container in freezer for up
to 1 month.
FRESH FRUITSICLES
S N C B
These gorgeous pops will have you excited about eating fruit and keeping cool at the same
time. I like the combo of the fruits listed below, but, along with the grapes, you could add
in any chopped fruits you please. You’ll need popsicle molds for these, or you can pour into
silicone ice cube trays or even small paper cups.
1 cup grapes, red or green
1 kiwi, peeled and diced
¹⁄ ³ cup chopped red
raspberries
¹⁄ ³ cup blueberries
• Place the grapes into a blender and puree until smooth.
Transfer to a bowl and stir in the diced fruit. Pour the mixture into popsicle molds and add wooden sticks to the center. Freeze overnight and then enjoy. Store in freezer for up
to 1 month.
YIELD: ABOUT 5
292
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FRUIT SALSA AND
CINNAMON CRISPS
S N B
A fun twist on an old favorite, serve these “chips and salsa” at your next gathering for a
sweet—and healthy—surprise.
CINNAMON CHIPS
4 white corn tortillas
1 tablespoon olive oil
1 tablespoon agave
¼ teaspoon salt
¼ teaspoon cinnamon,
or to taste
FRUIT SALSA
1 cup berries (raspberry +
blackberry works great)
1 cup strawberries, greens
left on
½ cup seedless grapes, any
variety
Juice of 1 lime
1 apple, diced with seeds
removed
1 kiwi, peeled and diced
• Preheat oven to 400°F. Stack the corn tortillas and cut
into six even triangles. Spread the triangles in an even layer
onto an ungreased cookie sheet, so that none of them are
touching.
• In a small bowl, whisk together the olive oil, agave, and salt.
Brush lightly onto each side of the tortilla triangle (this will
get a little sticky) and sprinkle one side of the triangles with
cinnamon. Bake for 7 minutes, flip, and bake for an additional 2 minutes. Let cool while you make the salsa.
• In a food processor, combine the berries, strawberries,
grapes, and lime juice and pulse until the fruit has been
chopped, but not pureed, for about five or six times. Combine with the diced apples and kiwi and serve with cinnamon crisps. Store in airtight container in refrigerator for up
to 1 week.
YIELD: 6 SERVINGS
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RASPBERRY CHIA JAM
S N C B
Chia seed takes the wheel and adds an incredible thickness to this jam—no need for pectin!
Use just as you would your favorite jam, and feel good about all the extra nutrients (like
calcium and omega-3s) you’re enjoying while doing so. If raspberry’s not your favorite, practically any berry will work well using this method. Try it with blueberries, blackberries, or a
mix!
1½ cups red raspberries
2 to 3 tablespoons agave,
or to taste
1 tablespoon chia seed
YIELD: 1½ CUPS
• Place the raspberries and agave into a small saucepan and
cook over medium-low heat until liquidy. Stir in chia seed
and continue to cook one more minute, until thickened.
Transfer to a resealable container and let cool at room temperature before transferring to the refrigerator. Store in airtight container in refrigerator for up to 2 weeks.
FRUIT AND AVOCADO SALAD
S N C B
Did you know that avocado is actually a fruit? That must be why it pairs so well with bananas, strawberries, and pineapple. Try it in this creamy fruit salad and see if you agree that
these four were meant to be (along with blueberries and pomegranate seeds!).
SAUCE
2 tablespoons pineapple juice
2 tablespoons full-fat
coconut milk
Dash cinnamon
½ teaspoon vanilla extract
• In a small bowl, whisk together the sauce ingredients.
• Place the fruit into a medium bowl and toss with the sauce.
Serve chilled. Keeps for up to 1 day if stored in airtight
container.
FRUIT
1 large banana, sliced
4 strawberries, sliced
¼ cup diced pineapple
¼ cup blueberries
¼ cup pomegranate seeds
1 avocado, cut into bite-size
pieces
YIELD: 6 SERVINGS
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PINEAPPLE “LAYER CAKES”
S C B
These little stacks are a fun twist on the conventional version of the dessert. Handle the
pineapple rings with care, if using canned, or cut a little on the thick side if using fresh.
Looking for some crunch? Try adding a thin layer of crushed walnuts or pecans on top of
the cashew cream! You can locate vanilla bean paste in specialty shops such as Williams
Sonoma, or simply sub in the same amount of vanilla extract.
8 pineapple rings
½ cup Sweet Cashew Cream
(page 32)
½ teaspoon vanilla bean
paste
2 tablespoons Cherry Vanilla
Compote (page 228)
• Drain the pineapple rings by placing them in a single layer
on a paper towel. Let rest for 10 minutes, or until the rings
are relatively dry. In a small bowl, mix together the cashew
cream with the vanilla bean paste.
• On the plate you wish to serve it, create an alternating stack
of pineapple, cashew cream, pineapple, etc., finishing with a
dollop of the Cherry Vanilla Compote.
YIELD: 2 PERSONAL-SIZE
CAKES
APPLE NACHOS
S C B
This recipe has been one of the most popular recipes on my website, with over 5 million
views, and, because of its popularity and fun factor, I had to include it in this book. There are
countless variations to these, but my kids and I both adore them as listed below.
3 crispy and slightly
tart apples, such as
Honeycrisp or Granny
Smith
1 teaspoon lemon juice
3 tablespoons creamy
peanut butter
¼ cup Date Syrup (page 29)
¼ cup sliced almonds
¼ cup pecans, roughly
chopped
¼ cup flaked or shredded
unsweetened coconut
¼ cup cacao nibs
YIELD: 4 SERVINGS
• Remove the core from each apple and slice them very thin
(about ¹⁄ 8-inch thickness), using a sharp knife. Arrange on a
plate so that each apple has a good amount of surface exposed. Lightly spritz with the lemon juice.
• Melt the peanut butter in a small saucepan along with the
date syrup until it is very runny and drizzle it onto the apple
slices. Top the apples and peanut butter with the almonds
and pecans, and then drizzle with the melted date syrup. Finally, top with unsweetened flaked coconut and cacao nibs.
Enjoy these with your hands, just like real nachos. Serve
immediately.
ALLERGY NOTE
To make nut-free, sub in toasted sunflower seeds for the almonds.
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STRAWBERRY BANANA
FRUIT LEATHER
My kids go bananas for these wholesome snacks. I recommend using a dehydrator for best
results, but you can also bake them in the oven at 200°F, spread out on a silicone mat, for
several hours until dried.
2 medium very ripe (a few
brown spots is desired)
bananas
2 heaping cups fresh small
strawberries, greens on
YIELD: 6 SERVINGS
• Blend the fruit until smooth in a high-speed blender or food
processor, scraping down sides as needed. The consistency
should resemble a fruit smoothie. Spread out into a fruit
leather mat fitted for your dehydrator. Spread thinly and
evenly and then rap the tray on a flat surface a few times to
remove any air bubbles.
• Set your dehydrator to 135°F and let it roll until the fruit is
no longer tacky, for about 4 to 5 hours. If using a conventional oven, simply spread thinly onto a silicone mat and set
oven to lowest temperature with the door slightly ajar. Bake
for 3 to 4 hours, until no longer tacky.
• Gently peel up from the tray and place onto a cutting board.
Using a pizza cutter, slice into large sections and then immediately roll up onto waxed paper, so that the fruit is
completely covered. Enjoy immediately or store for up to
1 month in an airtight container.
Apple Pie Milk Shake, page 299
296
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SHAKES AND OTHER DRINKS
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CARROT CAKE SMOOTHIE
S C B
Indulge at breakfast time with this delish drink! It boasts the addition of blackstrap molasses,
which is chock full of good stuff like copper, iron, calcium, and potassium.
• Place the first four ingredients in a blender and process until
1 large carrot, stems and
top removed
the banana is mostly blended. Add the water, spices, and
1 large banana, peeled and
molasses and blend until creamy. Thin to taste with addifrozen
tional cold water, if desired. Serve immediately.
3 dates
½ cup unsweetened almond milk
¾ cup cold water
½ teaspoon cinnamon
Dash nutmeg
Dash cloves
1 teaspoon blackstrap molasses
YIELD: 2 SERVINGS
PIÑA COLADA
S N C B
This tastes so authentic you may expect to feel a bit tipsy while sipping; but, rest assured,
this libation is quite good for you. It may even ward off colds with all that pineapple, which
is very high in vitamin C!
1 large peeled frozen banana
¹⁄8 cup coconut cream (from
can of coconut milk)
4 pineapple rings (or about
½ cup canned pineapple)
¾ cup pineapple juice
1 teaspoon rum extract
• Blend all ingredients until very smooth in a high-speed
blender. Serve immediately.
YIELD: 2 SERVINGS
298
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HAPPY HEALTHY HOT COCOA
S N C B
This hot cocoa will leave you feeling happy and healthy after sipping as it’s sweetened with
date sugar and stevia, rather than the usual refined sugar mixture. I like this best made with
unsweetened almond milk.
3 tablespoons cocoa powder
¼ cup date sugar
¼ teaspoon pure liquid stevia
1 teaspoon vanilla or almond
extract
1 cup unsweetened nondairy
milk, plus more to thin
YIELD: 2 SERVINGS
• In a blender, combine the cocoa powder, date sugar, stevia,
vanilla extract, and ½ cup almond milk. Blend on high speed
until very smooth, adding the additional ½ cup almond milk
as it becomes more blended. You should have a very thick,
creamy, chocolate syrup.
• Thin with a little more nondairy milk until desired consistency and heat over medium heat, until warm, stirring
constantly. For an extra-special treat, top with Sweetened
Whipped Coconut Cream, stevia version (page 33). Serve
immediately.
APPLE PIE MILK SHAKE
S C B
Easier than apple pie, and good for you, too! This “milk shake” makes a perfectly indulgent
breakfast or a late afternoon snack.
1½ bananas, chopped and
frozen
²⁄ ³ cup apple cider (no sugar
added)
¹⁄ ³ cup pecans
½ teaspoon cinnamon
Dash nutmeg
• Combine all ingredients into a blender and mix until very
smooth. Thin with a little extra apple cider or nondairy milk
if desired.
• Serve immediately.
YIELD: 1 SERVING
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BLUEBERRY BLIZZARD MILK SHAKE
S C B
Blueberries are full of antioxidants and lend a beautiful blue hue to this milk shake. And
that’s not the only healthy ingredient: it’s sweetened with bananas.
½ cup fresh or frozen
blueberries
1½ peeled and frozen
bananas
1 teaspoon vanilla extract
1 cup nondairy milk
(almond is best)
YIELD: 1 SERVING
• Place all the ingredients into a blender and blend until completely smooth. Serve immediately with a thick straw.
ALLERGY NOTE
For a nut-free shake, use rice milk.
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METRIC CONVERSIONS
The recipes in this book have not been tested with metric
measurements, so some variations might occur.
Remember that the weight of dry ingredients varies
according to the volume or density factor: 1 cup of flour
weighs far less than 1 cup of sugar, and 1 tablespoon
doesn’t necessarily hold 3 teaspoons.
General Formula for Metric Conversion
Ounces to grams
multiply ounces by 28.35
Grams to ounces
multiply ounces by 0.035
Pounds to grams
multiply pounds by 453.5
Pounds to kilograms
multiply pounds by 0.45
Cups to liters
multiply cups by 0.24
Fahrenheit to Celsius subtract 32 from Fahrenheit
temperature, multiply by 5,
divide by 9
Celsius to Fahrenheit multiply Celsius temperature
by 9, divide by 5, add 32
Volume (Liquid) Measurements
1 teaspoon = ¹⁄6 fluid ounce = 5 milliliters
1 tablespoon = ½ fluid ounce = 15 milliliters
2 tablespoons = 1 fluid ounce = 30 milliliters
¼ cup = 2 fluid ounces = 60 milliliters
¹⁄ ³ cup = 2²⁄ ³ fluid ounces = 79 milliliters
½ cup = 4 fluid ounces = 118 milliliters
1 cup or ½ pint = 8 fluid ounces = 250 milliliters
2 cups or 1 pint = 16 fluid ounces = 500 milliliters
4 cups or 1 quart = 32 fluid ounces = 1,000 milliliters
1 gallon = 4 liters
Volume (Dry) Measurements
¼ teaspoon = 1 milliliter
½ teaspoon = 2 milliliters
¾ teaspoon = 4 milliliters
1 teaspoon = 5 milliliters
1 tablespoon = 15 milliliters
¼ cup = 59 milliliters
¹⁄ ³ cup = 79 milliliters
½ cup = 118 milliliters
²⁄ ³ cup = 158 milliliters
¾ cup = 177 milliliters
1 cup = 225 milliliters
4 cups or 1 quart = 1 liter
½ gallon = 2 liters
1 gallon = 4 liters
Linear Measurements
½ in = 1½ cm
1 inch = 2½ cm
6 inches = 15 cm
8 inches = 20 cm
10 inches = 25 cm
12 inches = 30 cm
20 inches = 50 cm
Weight (Mass) Measurements
1 ounce = 30 grams
2 ounces = 55 grams
3 ounces = 85 grams
4 ounces = ¼ pound = 125 grams
8 ounces = ½ pound = 240 grams
12 ounces = ¾ pound = 375 grams
16 ounces = 1 pound = 454 gram
Oven Temperature Equivalents, Fahrenheit (F) and Celsius (C)
350°F = 180°C
100°F = 38°C
400°F = 205°C
200°F = 95°C
450°F = 230°C
250°F = 120°C
300°F = 150°C
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FLOUR AND OTHER INGREDIENTS:
MEASUREMENTS BY WEIGHT
2 Cups 1 Cup ¾ Cup ²⁄³ Cup ½ Cup ¹⁄³ Cup ¼ Cup 2 Tbsp 1 Tbsp 1 Tsp
Sorghum Flour
260
130
98
87
65
43
33
16
8
3
Besan/Chickpea Flour
220
110
83
73
55
37
28
14
7
2
Buckwheat Flour
260
130
98
87
65
43
33
16
8
3
Cornmeal
352
176
132
117
88
59
44
22
11
4
Tapioca Starch
220
110
83
73
55
37
28
14
7
2
Potato Starch
220
110
83
73
55
37
28
14
7
2
Millet Flour
340
170
128
113
85
57
43
21
11
4
Superfine Brown
Rice Flour
340
170
128
113
85
57
43
21
11
4
Brown Rice
300
150
113
100
75
50
38
19
9
3
Masa Harina
300
150
113
100
75
50
38
19
9
3
Sugar, Granulated
460
230
173
153
115
77
58
29
14
5
Sugar, Confectioner’s
240
120
90
80
60
40
30
15
8
3
Brown Sugar, Packed
380
190
143
127
95
63
48
24
12
4
Cocoa Powder
160
80
60
53
40
27
20
10
5
2
Cornstarch
260
130
98
87
65
43
33
16
8
3
Sweet White Rice Flour
310
155
116
103
78
52
39
19
10
3
Almond Meal
200
100
75
67
50
33
25
13
6
2
Flaxseed Meal
240
120
90
80
60
40
30
15
8
3
Earth Balance
450
225
169
150
113
75
56
28
14
5
Coconut Cream
500
250
188
167
125
83
63
31
16
5
Applesauce
490
245
184
163
123
82
61
31
15
5
Blueberries
296
148
111
99
74
49
37
19
9
3
Silken Tofu
454
227
170
151
114
76
57
28
14
5
Olives
360
180
135
120
90
60
45
23
11
4
Chocolate Chips
366
183
137
122
92
61
46
23
11
4
Peanuts
300
150
113
100
75
50
38
19
9
3
Rice
420
210
158
140
105
70
53
26
13
4
Note: All weights in grams
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RECOMMENDATIONS
INGREDIENTS AND TOOLS
Amazon.com: For hard-to-find nonperishable ingredients and pretty much any
kitchen utensil, tool, or cake pan you
could ever need.
Authentic Foods: Seek out this brand of
flours at natural foods stores or online;
their superfine brown rice flour really
takes gluten-free pastry making to the
next level. authenticfoods.com
Bob’s Red Mill: My choice brand for certified gluten-free prepackaged flours, nut
meals, seeds, oats, and so much more.
Generally Bob gets an entire section
to himself in most grocery stores, but
these flours can also be found lurking
amongst the gluten-free sections, too.
bobsredmill.com
Earth Balance: The best store-bought nondairy butter, in my humble opinion.
Every recipe in this book that calls
for margarine was created using Earth
Balance (soy free), and I recommend
seeking this brand out if you can. Available from most US grocery and natural food stores that carry margarine.
earthbalancenatural.com
Escali: My favorite inexpensive, yet reliable,
scale for measuring flours and other ingredients. Comes in cute colors to boot!
escali.com
Follow Your Heart: A maker of vegan and
gluten-free nondairy dairy products
with a “cream cheese” and mayo that
surpasses the competition, in my opinion. followyourheart.com
KitchenAid: My food processor and mixer
are made by KitchenAid, and I adore
them both. Before I upgraded to a supersize food processor, I relied on a
small KitchenAid food processor that
I still keep around for sentimental reasons. KitchenAid products are great
quality and long lasting. They’re easy
to find at most home-goods or kitchen
stores. kitchenaid.com
NutriMill: A totally great flour mill for those
who love to GYO (Grind Your Own). I
love my NutriMill and recommend it to
those wanting to start out with grinding
their own flours. lequip.com
Sur La Table: The ultimate shopping experience for an exclusive and premium selection of kitchen items. Surlatable.com
Target: Offers a pretty great selection of specialty cake pans, dishes, and seasonal
baking items in stores located throughout the United States. Target.com
Trader Joes: If you have a Trader Joe’s near
you . . . go! The prices are great, the
selection is fantastic, and they have a
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ton of vegan-friendly foods, from nondairy
cream cheese, yogurts, milks, grains, and so
much more. traderjoes.com
Williams Sonoma: A specialty store with a ton of
locations that will surely carry a fun Bundt
cake pan or a variety of oils and spices.
Williams-sonoma.com
Wilton: A trustworthy maker of cake pans and
other baking supplies, such as frosting bags
and tips, and fondant tools. Their products
are available at department and specialty
stores across the United States. wilton.com
Whole Foods: One of my favorite spots for grocery indulgence. This store has a ton of
locations in cities across the United States
and will most likely carry any unfamiliar or
hard-to-source ingredient listed in this text;
and, if not, chances are good they can order
it. wholefoodsmarket.com
Vitamix: I love my Vitamix and recommend it
above and beyond all other blenders I have
tried. Each recipe calling for a blender was
prepared using a Vitamix. vitamix.com
INSPIRING READING
Food in Jars, Marisa McClellan (Running Press,
2012)
Put ’Em Up! Fruit, Sherri Brooks Vinton (Storey
Publishing, 2013)
The Art of Fermentation, Sandor Elix Katz (Chelsea
Green Publishing, 2012)
The Elements of Dessert, Fransisco Migoya (Wiley,
2012)
Artisan Vegan Cheese, Miyoko Shinner (Book
Publishing Company, 2012)
The Ultimate Uncheese Cookbook, Jo Stepaniak
(Book Publishing Company, 2003)
304RECOMMENDATIONS
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ACKNOWLEDGMENTS
J.D., I love you so much. You’re the
bestest friend I could ever ask for, and
a helluva support system. Thank you for
believing in my dreams as much as (and
sometimes more than) I do.
Landen and Olive, thank you for
eating cookie after cookie and pie after
pie and never once complaining, even
though you had every right to. And
thank you both for your honesty. I adore
you two.
Sally Ekus, for being the best agent
ever (ever!) and Lisa Ekus for instilling in
me a ton of confidence, which certainly
helped carry this book to completion.
You two are a dynamic duo. And thank
you to the rest of the gang at TLEG (Samantha, Corrine, Sean, Jaimee)—you all
rock so hard. Thank you for making this
book possible.
To Renée Sedliar, for your great edits, and, more than anything, the excitement and belief you had in this project
from the get-go. Also a special thank you
to Claire Ivett for all of your awesome
editing skills and fabulous suggestions
throughout the text. This book would
only be half complete without you two!
Also, thank you to Cisca Schreefel,
Martha Whitt, and rest of the gang at
Da Capo for making this idea of mine a
reality.
To my faithful and fabulous testers,
gosh, love you all: Lisa Pitman, Jim
Allen, Christine Lucas, Dianne Wenz,
Lydia Grossov, Melissa Schneider, Jenni
Mischel, Monika Soria Caruso, Sam Davidson, Dara Baxter, Kristina Sloggett,
Katie Kleisen, John Wroan, and those of
you who wish to remain unnamed. Many
of you have been with me since the very
beginning of my cookbookery days, and
I consider you all a huge and important part of each book. Thank you so so
much. So much.
Laurel VanBlarcum, thank you. Your
input—as always—was incredibly helpful in every way. You have been such
an inspiration in writing this big book of
sweets. Thank you so much for everything you have done over the years.
My mom, Catherine Cain. Goodness
gracious, I don’t think I would even
know how to make half of these desserts if it wasn’t for all I learned from
you. Thank you for teaching me to be a
badass sugar wrangler. I’m following in
some pretty sweet footsteps.
To all of my readers, both of this
book and my website. I can’t thank
you enough for your support. My job
wouldn’t be possible without you all, and
you give me reason—every single day—
to be excited to work in my kitchen!
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ABOUT THE AUTHOR
Allyson Kramer is the author and photographer of two other cookbooks, Great GlutenFree Vegan Eats and Great Gluten-Free Vegan
Eats from Around the World. She has been
creating in the kitchen for over twenty-five
years and has over fifteen years’ experience
cooking vegan eats.
Her work has been featured in numerous
publications including Veg News Magazine
and Vegetarian Times. Kramer holds a degree
in fine art and is currently pursuing her master’s degree in nutrition. She resides in Philadelphia, Pennsylvania, and in her free time
she makes art, makes an effort at fitness, and
loves to read just about anything.
allysonkramer.com
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INDEX
Note: Page references in italics indicate photographs.
After Dinner Mints, 251
Agar, 16
Agave, 2
Almond Milk
buying, 14
recipe for, 28
Almond(s)
Apple Nachos, 291, 295
Apple Tart, 171
Bon Bons, 282
Candy Kettle Corn, 249
Chamomile Granita, 205,
205
Chocolate Nanaimo Bars,
284, 286
Cinnamon Amaretti, 278
Florentines, 96, 97
Marzipan, 252
meal/flour, about, 6–7
No-Bake Cashew
Cheesecake, 270, 271
Nuggets, Chocolate, 254
Sugar Plums, 265
Sweet, Salty and Soft
Granola Bars, 287, 288
Toffee Cracker Cookies,
143
Trail Mix Cookies, 90, 90
Amaretti, Cinnamon, 278
Apple Pie Milkshake, 297,
299
Apple(s)
Almond Tart, 171
Baked, 227
Cake, 52, 53
Cider Vinegar, 30
Crisp, 177, 179
Fall Harvest Quinoa
Pudding, 214, 215
Figgy Filled Cookies, 118,
121
Fritters, 182
Fruit Salsa and Cinnamon
Crisps, 291, 293
Nachos, 291, 295
Pie, Sugar Crunch, 148,
149
Quick and Easy
Applesauce, 229
Sorbet, Rosemary, 198,
199
Tarte Tatin, 157
Applesauce
Carrot Cake, 56
as fat and egg replacer, 12
Quick and Easy, 229
Apricot(s)
Cookies, 276
Rugelach, 124
Aprons, 17–18
Arrowroot starch, 7
Avocado(s)
Choco-cado Pudding, 277,
279
as egg replacer, 12
as fat replacer, 10
and Fruit Salad, 291, 294
Baking bands, 18
Banana(s)
Apple Pie Milkshake, 297,
299
Blueberry Blizzard
Milkshake, 300
Bread, Classic, 59, 60
Cake, 43
Carrot Cake Smoothie,
298
Cream Pie, 150
as egg replacer, 12
Fruit and Avocado Salad,
291, 294
Gingerbread Squares, 275,
277
Hummingbird Bundt Cake,
57
as natural sweetener, 2
Nut Muffins, 273
Peanut Butter Ice Cream,
292
Piña Colada, 298
Strawberry Fruit Leather,
296
Bark, Easy Holiday, 254
Bars
Blondies, 139
Blueberry, 141
Cherry Almond Biscotti,
136, 137
Cherry Pie, 289
Chocolate Nanaimo, 284,
286
Granola, Sweet, Salty and
Soft, 287, 288
Lemon, Lighten Up, 140
Marble Biscotti, 137
Peanut Butter Maple
Crispy Treats, 142
Powerhouse, 287, 289
Snack, Cherry Chocolate
Almond, 290
307
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Bars (continued)
Toffee Cracker Cookies, 143
Ultimate Fudgy Brownies, 138
Basic recipes
Almond Milk, 28
Apple Cider Vinegar, 30
The Bestest Nut Butter, 29
Buttercream Frosting, 74
Butterscotch Sauce, 81
Caramel Frosting, 76
Caramel Sauce, 81
Chocolate Glaze, 78
Cream Cheese Frosting, 75
Dark Chocolate Ganache, 79
Date Syrup, 29
Devilishly Dark Chocolate
Sauce, 80
Flakey Classic Piecrust, 146
Fluffy Bakery-Style Frosting,
74
Fluffy Chocolate Frosting, 75
German Chocolate Icing, 76
Hot Fudge Sauce, 80
Lemon Glaze, 78
Marshmallow Fondant, 71, 72
Mascarpone, 32
Mocha-Fluff Frosting, 77
Puff Pastry, 147
Rainbow Sprinkles, 79
Royal Icing, 78
Simple Syrup, 28
Sweet Cashew Cream, 32
Sweetened Whipped Coconut
Cream, 33
Vanilla Extract, 31
Vanilla Glaze, 77
Beet sugar, 2–4
Belgian Waffles, 179, 181
Bellini Gelee, 222
Bench scraper, 18
Berry(ies). See also
Strawberry(ies)
Any, Pie, 156
Blackberry Cheesecake
Gelato, 184, 196
Blueberry Blizzard Milkshake,
300
Cranberry Faux-gurt, 222
Cranberry White Chocolate
Citrus Tart, 172
Cranberry White Chocolate
Orange Clusters, 100
Fresh Fruitsicles, 291, 292
Fruit and Avocado Salad,
291, 294
Fruit Salsa and Cinnamon
Crisps, 291, 293
Parfaits, Chocolate, 220
Pearberry Tart, 170
Raspberry Chia Jam, 294
Besan/chickpea flour
about, 7
as egg replacer, 12
Binders, 12–14
Biscotti
Cherry Almond, 136, 137
Marble, 137
Black and White Cookies, 103
Black Bean(s)
Chocolate Brownie
Cheesecake, 167
Ice Cream, 193
Blackberry Cheesecake Gelato,
184, 196
Blender, high-speed, 21–22
Blondies, 139
Blueberry(ies)
Bars, 141
Blizzard Milkshake, 300
Fresh Fruitsicles, 291, 292
Fruit and Avocado Salad,
291, 294
Lavender Jam, 228
Boston Cream Pie Cupcakes,
48, 49
Bourbon Caramel Cupcakes,
44, 45
Bowls, mixing, 23
Bread(s)
Banana, Classic, 59, 60
Banana Nut Muffins, 273
Chocolate Chip Pumpkin, 62
Cinnamon Raisin, 63
Lemon Poppyseed Scones, 274
Pudding, 219
Pumpkin Muffins, 272, 277
Brittle, Peanut, 248
Brownie Batter Mousse, 218
Brownies, Ultimate Fudgy, 138
Brown Sugar
about, 4
Cinnamon Toaster Pastries,
183
Ice Cream, Buttery, 190
Buckeyes, 258, 262
Buckwheat flour, 7
Butter, Speculoos, 114
Buttercream Frosting, 74
Butter Pecan Ice Cream, 189
Butterscotch Pudding Pops, 196
Butterscotch Sauce, 81
Buttery Brown Sugar Ice Cream,
190
Buttery Fingers, 240, 241
Buttery Shortbread, 111
Cacao butter, 10
Cake decorating turntable, 18
Cake pans, 18
Cakes. See also Cupcakes
Apple, 52, 53
applying frosting to, 36
Banana, 43
Carrot Applesauce, 56
Cherry Bombs, 69, 69
Chocolate Whoopie Pies, 70
Devil’s Food, 37, 38
German Chocolate, 39
Gingerbread Squares, 275,
277
Hummingbird Bundt, 57
layer, preparing for
decorating, 35–36
Lemon, 54, 55
Marbled, 40, 40
Olive Oil, 42
Petits Fours, 68
Pineapple Cherry Upside
Down, 41
Pumpkin Roll, 64, 65
Rum, 58
308
INDEX
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Strawberry Shortcake, 66, 67
Vanilla Bean Pound, 61
Candy
After Dinner Mints, 251
Almond Bon Bons, 282
Buckeyes, 258, 262
Buttery Fingers, 240, 241
Candied Orange Peels, 266
Candy Kettle Corn, 249
candy making basics, 232–233
Caramels, 243
Cherry Cordials, 261
Chocolate Almond Nuggets,
254
Chocolate Peppermint
Patties, 255
Coconutty, 281
Cookie Dough Bites, 284, 285
Cream Eggs, 257
Dark and Dreamy Fudge, 258,
263
Double Chocolate Caramel
Bars, 256
Easy Holiday Bark, 254
English Toffee, 238, 239
Hand-Pulled Taffy, 244
Hard, or Lollipops, 236, 237
Honeycomb, 241, 242
Marzipan, 252
Nourishing Brownie Bites,
283, 284
Peanut Brittle, 248
Peanut Butter Fudge, 264
Peanutty Chocolate Fudge
Bites, 285
Pinwheel, 241, 250
Raisinette Bonbons, 282
Raw Chocolate, 280, 281
Salted Espresso Truffles, 258,
259
Simple White Chocolate, 253
Sour Fruit Jellies, 267
Strawberry Pistachio Truffles,
260
Sugar Nests, 246–247, 247
Sugar Plums, 265
Turkish Delight, 245
Candy thermometer, 18–19
Cappuccino Cupcakes, 50, 51
Caramel
Bars, Double Chocolate, 256
Chai Cheesecake, 165, 165
Coconut Cookies, 117
Cupcakes, Bourbon, 44, 45
Frosting, 76
Roasted Pears, 221, 223
Sauce, 81
Caramels, 243
Carrot
Applesauce Cake, 56
Cake Smoothie, 298
Cashew(s)
Cheesecake, No-Bake, 270,
271
Cherry Pie Bars, 289
Chocolate-Covered Pecan Pie
Cookies, 276, 277
Chocolate Nanaimo Bars,
284, 286
Cookie Dough Bites, 285
Cranberry White Chocolate
Citrus Tart, 172
Cream, Sweet, 32
Limoncello Semifreddo, 204,
204
Mascarpone, 32
Matcha Ice Cream, 187, 191
Nourishing Brownie Bites,
283, 284
Powerhouse Bars, 287, 289
Chamomile Almond Granita,
205, 205
Cheesecakes
Caramel Chai, 165, 165
Cashew, No-Bake, 270, 271
Chocolate Brownie, 167
New York–Style, 162, 163
Pistachio Rose, 164
Pumpkin Pecan, 166, 166
Cheeses, nondairy, 14–15
Chef’s knife, 19
Cherry
Almond Biscotti, 136, 137
Bombs, 69, 69
Chocolate Almond Snack
Bars, 290
Clafoutis, 176
Coconut No-Bake Cookies,
102
Cordials, 261
Pie, 154, 155
Pie Bars, 289
Pineapple Upside Down
Cake, 41
Vanilla Compote, 228
Chia
Jam, Raspberry, 294
meal, as egg replacer, 12–13
Powerhouse Bars, 287, 289
Pudding, Peanut Butter
Chocolate, 279
Chickpea flour (besan)
about, 7
as egg replacer, 12
Chocolate. See also White
Chocolate
Almond Bon Bons, 282
Almond Nuggets, 254
Berry Parfaits, 220
Black and White Cookies,
103
Blondies, 139
Brownie Batter Mousse, 218
Brownie Cheesecake, 167
Buckeyes, 258, 262
Butternut Pots de Crème,
218
Buttery Fingers, 240, 241
Cake, German, 39
Candy Kettle Corn, 249
Cherry Almond Snack Bars,
290
Cherry Cordials, 261
Chip Cookies, Basic, 84, 85
Chip Ice Cream, Mint, 192,
193
Chip Pumpkin Bread, 62
Chip Pumpkin Cookies,
Super-Soft, 91, 91
Choco-cado Pudding, 277,
279
INDEX
309
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Chocolate. See also White
Chocolate (continued)
Chocolate-Covered Pecan Pie
Cookies, 276, 277
choosing, 233–34
Classic Ice Cream
Sandwiches, 197
Cocoa Macaroons, 95
Coconut Caramel Cookies,
117
for couverture, 233–34
Cream Eggs, 257
Dark and Dreamy Fudge, 258,
263
Devil’s Food Cake, 37, 38
Double, Caramel Bars, 256
Earl Grey Gelato, 194, 195
Easy Holiday Bark, 254
English Toffee, 238, 239
Espresso Ice Cream, 188
Florentines, 96, 97
Frosting, Fluffy, 75
Fudge Bites, Peanutty, 285
Ganache, Dark, 79
Glaze, 78
Granola, 287, 288
Happy Healthy Hot Cocoa,
299
Honeycomb Candy, 241, 242
Hot Fudge Sauce, 80
Icing, German, 76
Marble Biscotti, 137
Marbled Cake, 40, 40
Mocha Crunchers, 129
molds for, 19
Nanaimo Bars, 284, 286
nondairy, buying, 16
Nourishing Brownie Bites,
283, 284
Peanut Butter Chia Pudding,
279
Peanut Butter Fudge, 264
Peanut Butter Maple Crispy
Treats, 142
Peanut Butter No-Bake
Cookies, 102
Peppermint Patties, 255
Pistachio Tart, 168, 169
Pudding, 212
Raisinette Bonbons, 282
Raw, 280, 281
Salted Espresso Truffles, 258,
259
Sauce, Devilishly Dark, 80
Shortbread, 112
Silk Pie, 158, 159
Snow Cap Cookies, 115
Soup, 219
Strawberry Pistachio Truffles,
260
tempering, 234–35
thermometers, 19
Tiramisu, 214, 217
Toffee Cracker Cookies, 143
Trail Mix Cookies, 90, 90
Tuxedo Sandwich Cookies,
116
Ultimate Fudgy Brownies, 138
Wafers, 109
Whoopie Pies, 70
Chocolate hazelnut butter
Chocolate Hazelnut Ice
Cream, 190
Pinwheel Candy, 241, 250
Cinnamon
Amaretti, 278
Brown Sugar Toaster Pastries,
183
Crisps and Fruit Salsa, 291,
293
Graham Crackers, 123
Raisin Bread, 63
Snickerdoodles, 88, 89
Citrus-Kissed Macaroons, 278
Clafoutis, Cherry, 176
Cobbler, Peachy Keen, 174, 175
Coconut
Apple Nachos, 291, 295
Apricot Cookies, 276
Caramel Cookies, 117
Cherry No-Bake Cookies, 102
Citrus-Kissed Macaroons, 278
Cocoa Macaroons, 95
Coconutty Candy, 281
Cream Tarts, 272
German Chocolate Icing, 76
Trail Mix Cookies, 90, 90
Coconut Cream
about, 11
Sweetened Whipped, 33
Coconut flour, 8
Coconut milk, 15
Coconut oil, 11
Coconut (palm) sugar, 4
Coffee. See Espresso
Compote, Cherry Vanilla, 228
Confectioner’s sugar (powdered
sugar), 4
Cookie cutters, 19
Cookie Dough Bites, 284, 285
Cookie pans/molds, 20
Cookie press, 20
Cookies. See also Bars
Apricot, 276
Black and White, 103
Buttery Shortbread, 111
Cherry Almond Biscotti, 136,
137
Cherry Coconut No-Bake,
102
Chocolate Chip, Basic, 84, 85
Chocolate Chip Pumpkin,
Super-Soft, 91, 91
Chocolate-Covered Pecan
Pie, 276, 277
Chocolate Shortbread, 112
Chocolate Wafers, 109
Cinnamon Amaretti, 278
Cinnamon Graham Crackers,
123
Citrus-Kissed Macaroons, 278
Classic Ice Cream
Sandwiches, 197
Cocoa Macaroons, 95
Coconut Caramel, 117
Cranberry White Chocolate
Orange Clusters, 100
Date Drop, 101, 101
Easy Puff Cookies, 147
Figgy Filled, 118, 121
Florentines, 96, 97
310
INDEX
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Garam Masala, 92
Ginger Snappers, 104, 105
Holiday Spritz, 134
Ladyfingers, 131
Lavender Icebox, 128
Lemon Olive Oil, 106
Lemon Sandwich, 118, 119
Lime, Crispy Glazed, 125
Madeleines, 132, 133
Maple, 93
Marble Biscotti, 137
Matcha, 130
Mexican Wedding, 99, 99
Mocha Crunchers, 129
Oatmeal Raisin, 86, 86
Palmiers, 126, 127
Peanut Butter, Pretentiously
Perfect, 87
Peanut Butter Chocolate
No-Bake, 102
Pecan Sandies, 94, 94
Pizzelles, 107, 114
Rolled Gingerbread, 118, 120
Rugelach, 124
Snickerdoodles, 88, 89
Snow Cap, 115
Speculoos, 113
Springerles, 118, 122
Sugar, 110
Sweet Corncake, 275
Thumbprint, 98
tips and tricks for, 27
Toffee Cracker, 143
Trail Mix, 90, 90
Tuxedo Sandwich, 116
Vanilla Wafers, 108
Cookie sheets, 19–20
Corncake Cookies, Sweet, 275
Cornstarch, 8
Cranberry
Faux-gurt, 222
White Chocolate Citrus Tart,
172
White Chocolate Orange
Clusters, 100
Cream Cheese
After Dinner Mints, 251
Blackberry Cheesecake
Gelato, 184, 196
Caramel Chai Cheesecake,
165, 165
Chocolate Brownie
Cheesecake, 167
Frosting, 75
New York–Style Cheesecake,
162, 163
nondairy, buying, 15
Pistachio Rose Cheesecake,
164
Pumpkin Pecan Cheesecake,
166, 166
Cream Eggs, 257
Creams, nondairy, 14–15
Creamsicle Custard, 216
Crème Brûlée, 210, 211
Crisp, Apple, 177, 179
Crispy rice cereal
Peanut Butter Maple Crispy
Treats, 142
Cupcakes
Boston Cream Pie, 48, 49
Bourbon Caramel, 44, 45
Cappuccino, 50, 51
Yellow, Classic, 46, 47
Custards
Creamsicle, 216
Crème Brûlée, 210, 211
Date(s)
Cherry Pie Bars, 289
Chocolate-Covered Pecan Pie
Cookies, 276, 277
Chocolate Nanaimo Bars,
284, 286
Citrus-Kissed Macaroons, 278
Coconut Caramel Cookies,
117
Coconut Cream Tarts, 272
Cookie Dough Bites, 284, 285
Drop Cookies, 101, 101
Fall Harvest Quinoa Pudding,
214, 215
No-Bake Cashew Cheesecake,
270, 271
Nourishing Brownie Bites,
283, 284
Powerhouse Bars, 287, 289
Rugelach, 124
Sugar Plums, 265
Syrup, 29
Date sugar, 4
Dehydrator, 20
Devil’s Food Cake, 37, 38
Donuts, Mini Maple, 179, 180
Double boiler, 20
Dragonfruit Sorbet, 200, 201
Drinks
Apple Pie Milkshake, 297,
299
Blueberry Blizzard Milkshake,
300
Carrot Cake Smoothie, 298
Happy Healthy Hot Cocoa,
299
Piña Colada, 298
Earl Grey Chocolate Gelato,
194, 195
Egg replacements, 12–14
Electric mixer, 20–21
English Toffee, 238, 239
Equipment, 16–26
Espresso
Cappuccino Cupcakes,
50, 51
Chocolate Ice Cream, 188
Mocha Crunchers, 129
Mocha-Fluff Frosting, 77
Tiramisu, 214, 217
Truffles, Salted, 258, 259
Evaporated cane juice, 4–5
Fats, 10–12
Figs
Figgy Filled Cookies, 118, 121
Sugar Plums, 265
Flan, Pumpkin, 214, 216
Flat metal spatula, 21
Flaxseed meal, as egg replacer,
13
Florentines, 96, 97
INDEX
311
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Flours
almond meal, 6–7
besan/chickpea, 7
buckwheat, 7
coconut, 8
gluten-free, note about, 10
millet, 8
rice, 9
sorghum, 9
storing, 27
substituting, note about, 6
sweet white rice, 9
tapioca, 9
teff, 10
Fondant
Marshmallow, 71, 72
rolling out, 73
Fondant rolling pins, 21
Fondant spatula, 21
Food processor, 21
Fritters, Apple, 182
Frostings
Buttercream, 74
Caramel, 76
Chocolate, Fluffy, 75
Cream Cheese, 75
Dark Chocolate Ganache,
79
Fluffy Bakery-Style, 74
Mocha-Fluff, 77
Frosting spatula, 21
Fruit. See also Berry(ies); specific
fruits
and Avocado Salad, 291,
294
Jellies, Sour, 267
Leather, Strawberry Banana,
296
Salsa and Cinnamon Crisps,
291, 293
Fruitsicles, Fresh, 291, 292
Fudge
Dark and Dreamy, 258, 263
Peanut Butter, 264
Ganache, Dark Chocolate, 79
Garam Masala Cookies, 92
Gelato
Blackberry Cheesecake, 184,
196
Chocolate Earl Grey, 194, 195
Gelee, Bellini, 222
German Chocolate Cake, 39
German Chocolate Icing, 76
Ginger
Gingerbread Squares, 275, 277
Peach Sherbet, 202, 203
Rolled Gingerbread Cookies,
118, 120
Snappers, 104, 105
Glazes
Chocolate, 78
Lemon, 78
Vanilla, 77
Graham Crackers, Cinnamon,
123
Granita
Almond Chamomile, 205, 205
Mojito, 206
Granola, Chocolate, 287, 288
Granola Bars, Sweet, Salty and
Soft, 287, 288
Grapes
Fresh Fruitsicles, 291, 292
Fruit Salsa and Cinnamon
Crisps, 291, 293
Hazelnut meal, 8
High-speed blender, 21–22
Holiday Spritz, 134
Honeycomb Candy, 241, 242
Hot Cocoa, Healthy Happy, 299
Hot Fudge Sauce, 80
Hummingbird Bundt Cake, 57
Ice, Mandarin, 206
Ice Cream
Black Bean, 193
Butter Pecan, 189
Buttery Brown Sugar, 190
Chocolate Espresso, 188
Chocolate Hazelnut, 190
making, without a machine,
186
Matcha Cashew, 187, 191
Mint Chocolate Chip, 192,
193
Peanut Butter Banana, 292
Pumpkin Patch, 194
Sandwiches, Classic, 197
Strawberry, 191
Vanilla Soft Serve, 188
Ice cream maker, 22
Ice Pops, Pineapple, 206
Icings
German Chocolate, 76
Royal, 78
Jam
Blueberry Lavender, 228
Raspberry Chia, 294
Jellies, Sour Fruit, 267
Jelly roll pans, 22
Kasha
about, 16
Cherry Chocolate Almond
Snack Bars, 290
Kettle Corn, Candy, 249
Key Lime Pie, 151
Kitchen scale, 22
Kiwi
Fresh Fruitsicles, 291, 292
Fruit Salsa and Cinnamon
Crisps, 291, 293
Knives
chef ’s, 19
paring, 23
serrated, 25
Ladyfingers, 131
Lavender
Blueberry Jam, 228
Icebox Cookies, 128
Lemon(s)
Bars, Lighten Up, 140
Cake, 54, 55
Glaze, 78
No-Bake Cashew Cheesecake,
270, 271
Olive Oil Cookies, 106
312
INDEX
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Poppyseed Scones, 274
Sandwich Cookies, 118, 119
Lime(s)
Cookies, Crispy Glazed, 125
Key, Pie, 151
Mojito Granita, 206
Limoncello Semifreddo, 204,
204
Lollipops or Hard Candy, 236,
237
Macaroons, Citrus-Kissed,
278
Macaroons, Cocoa, 95
Madeleines, 132, 133
Mandarin Ice, 206
Mandoline, 22
Mango
as egg replacer, 13
Sticky Rice, Thai, 224,
225
Maple (syrup)
about, 5
Cookies, 93
Donuts, Mini, 179, 180
Marble Biscotti, 137
Marbled Cake, 40, 40
Margarine, nondairy, 11
Marshmallow Fondant, 71, 72
Marzipan
Petits Fours, 68
recipe for, 252
Mascarpone
Mille-Feuille, 178, 179
recipe for, 32
Tiramisu, 214, 217
Matcha
Cashew Ice Cream, 187,
191
Cookies, 130
Mayonnaise, nondairy, 15
Measuring cups and spoons, 22
Mexican Wedding Cookies, 99
Microplane, 23
Milk, nondairy, 14–15
Mille-Feuille, 178, 179
Millet flour, 8
Mint
Chocolate Chip Ice Cream,
192, 193
Chocolate Peppermint
Patties, 255
Mojito Granita, 206
Mints, After Dinner, 251
Mixing bowls, 23
Mocha Crunchers, 129
Mocha-Fluff Frosting, 77
Mochiko (sweet white rice
flour), 9
Mojito Granita, 206
Molasses, 5
Mousse, Brownie Batter, 218
Muffins
Banana Nut, 273
Pumpkin, 272, 277
Nachos, Apple, 291, 295
Nanaimo Bars, Chocolate, 284,
286
New York–Style Cheesecake,
162, 163
Nondairy milks, creams, and
cheese, 14–15
Nut Butter
The Bestest, 29
for desserts, 11
Nut meals, about, 11
Nuts. See also Almond(s);
Cashew(s); Pecan(s);
Walnuts
Chocolate Pistachio Tart,
168, 169
English Toffee, 238, 239
hazelnut meal, about, 8
Peanut Brittle, 248
Pistachio Pudding, 212
Pistachio Rose Cheesecake,
164
Strawberry Pistachio
Truffles, 260
Oats
Apple Crisp, 177, 179
Baked Apples, 227
certified gluten-free, buying,
7–8
Cherry Coconut No-Bake
Cookies, 102
Chocolate Granola, 287, 288
Oatmeal Raisin Cookies, 86,
86
Peanut Butter Chocolate
No-Bake Cookies, 102
Powerhouse Bars, 287, 289
Sweet, Salty and Soft Granola
Bars, 287, 288
Oil
coconut, 11
olive, 11
Olive, Cake, 42
Olive oil, 11
Olive Oil Cake, 42
Orange(s)
Cranberry White Chocolate
Clusters, 100
Creamsicle Custard, 216
Florentines, 96, 97
Peels, Candied, 266
Oven, calibrating, 27
Oven mitt, 23
Palmiers, 126, 127
Parchment paper, 23
Parfaits, Chocolate Berry, 220
Paring knife, 23
Pastries
Brown Sugar Cinnamon
Toaster, 183
Strawberry Toaster, 183
Pastry bags and tips, 23
Pastry blender, 24
Pastry brush, 24
Peach(es)
Bellini Gelee, 222
Peachy Keen Cobbler, 174,
175
Sherbet, Ginger, 202, 203
Peanut Brittle, 248
Peanut Butter
Apple Nachos, 291, 295
Banana Ice Cream, 292
INDEX
313
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Peanut Butter (continued)
Buckeyes, 258, 262
Buttery Fingers, 240, 241
Chocolate Chia Pudding, 279
Chocolate No-Bake Cookies,
102
Cookies, Pretentiously
Perfect, 87
Fudge, 264
Maple Crispy Treats, 142
Peanutty Chocolate Fudge
Bites, 285
Pie, Sky-High, 160
Trail Mix Cookies, 90, 90
White Chocolate Pretzel
Tartlets, 173
Pears
Caramel Roasted, 221, 223
Pearberry Tart, 170
Pecan(s)
Apple Nachos, 291, 295
Apple Pie Milkshake, 297,
299
Blueberry Bars, 141
Butter, Ice Cream, 189
Caramel Chai Cheesecake,
165, 165
Fall Harvest Quinoa Pudding,
214, 215
Figgy Filled Cookies, 118,
121
German Chocolate Icing, 76
Hummingbird Bundt Cake, 57
Pie, 161, 161
Pie Cookies, ChocolateCovered, 276, 277
Powerhouse Bars, 287, 289
Pumpkin Cheesecake, 166,
166
Rum Cake, 58
Sandies, 94, 94
Toffee Cracker Cookies, 143
Peppermint Patties, Chocolate,
255
Persimmons, Broiled, 226
Petits Fours, 68
Piecrust, Flakey Classic, 146
Pies
Any Berry, 156
Apple, Sugar Crunch, 148,
149
Banana Cream, 150
Cherry, 154, 155
Chocolate Silk, 158, 159
Key Lime, 151
Peanut Butter, Sky-High, 160
Pecan, 161, 161
Pumpkin, 152, 152
Strawberry, 153
Tarte Tatin, 157
Piña Colada, 298
Pineapple
Cherry Upside Down Cake,
41
Fruit and Avocado Salad,
291, 294
Hummingbird Bundt Cake, 57
Ice Pops, 206
“Layer Cakes,” 295
Piña Colada, 298
Pinwheel Candy, 241, 250
Pistachio
Chocolate Tart, 168, 169
Pudding, 212
Rose Cheesecake, 164
Truffles, Strawberry, 260
Pizzelles, 107, 114
Plastic wrap, 24
Plum Rice Pudding, Vanilla,
208, 213
Popcorn
Candy Kettle Corn, 249
Poppyseed Scones, Lemon, 274
Potatoes
as egg replacer, 13
Pinwheel Candy, 241, 250
Potato starch, about, 8–9
Pots de Crème, Butternut, 218
Powdered egg replacer, 13
Powerhouse Bars, 287, 289
Preserves
Blueberry Lavender Jam, 228
Raspberry Chia Jam, 294
Strawberry, 229
Pretzel Tartlets, White Chocolate
Peanut Butter, 173
Prosecco
Bellini Gelee, 222
Strawberries and Champagne
Sorbet, 199
Pudding
Bread, 219
Butternut Pots de Crème, 218
Choco-cado, 277, 279
Chocolate, 212
Chocolate Soup, 219
Peanut Butter Chocolate
Chia, 279
Pistachio, 212
Quinoa, Fall Harvest, 214,
215
Tapioca, 213
Tiramisu, 214, 217
Vanilla Plum Rice, 208, 213
Pudding Pops, Butterscotch, 196
Puff Pastry, 147
Puff pastry–based recipes
Almond Apple Tart, 171
Easy Puff Cookies, 147
Mille-Feuille, 178, 179
Palmiers, 126, 127
Rugelach, 124
Pumpkin
Chocolate Chip Bread, 62
Chocolate Chip Cookies,
Super-Soft, 91, 91
Flan, 214, 216
Muffins, 272, 277
Patch Ice Cream, 194
Pecan Cheesecake, 166, 166
Pie, 152, 152
puree, as egg replacer, 13–14
Roll, 64, 65
Quinoa Pudding, Fall Harvest,
214, 215
Rainbow Sprinkles, 79
Raisin(s)
Baked Apples, 227
Bread, Cinnamon, 63
314
INDEX
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Oatmeal Cookies, 86, 86
Raisinette Bonbons, 282
Trail Mix Cookies, 90, 90
Ramekins, 24
Raspberry(ies)
Chia Jam, 294
Chocolate Berry Parfaits, 220
Fresh Fruitsicles, 291, 292
Pearberry Tart, 170
Raspberry preserves
Petits Fours, 68
Raw Chocolate, 280, 281
Recipes
dietary icons, xix
substituting flours, note
about, 6
substituting ingredients, notes
about, 1–2
tips and tricks for, 27
Rice
Pudding, Vanilla Plum, 208,
213
Sticky, Thai Mango, 224, 225
Rice flour, 9
Rice milk, 15
Rolling pins, 24
Rolling pins, fondant, 21
Rosemary Apple Sorbet, 198,
199
Rose Pistachio Cheesecake, 164
Royal Icing, 78
Rugelach, 124
Rum Cake, 58
Salad, Fruit and Avocado, 291,
294
Salsa, Fruit, and Cinnamon
Crisps, 291, 293
Salted Espresso Truffles, 258,
259
Saucepans, 24–25
Sauces
Butterscotch, 81
Caramel, 81
Chocolate, Devilishly Dark,
80
Hot Fudge, 80
Scale, kitchen, 22
Scones, Lemon Poppyseed, 274
Semifreddo, Limocello, 204, 204
Serrated knife, 25
Sherbet, Ginger Peach, 202, 203
Shortbread
Buttery, 111
Chocolate, 112
Shortcake, Strawberry, 66, 67
Shortening (nonhydrogenated),
12
Sieve, 25
Silicone mat, 25
Silicone spatula, 25
Simple Syrup, 28
Smoothie, Carrot Cake, 298
Snickerdoodles, 88, 89
Snow Cap Cookies, 115
Sorbet
Dragonfruit, 200, 201
Rosemary Apple, 198, 199
Strawberries and Champagne,
199
Sorbetto, Strawberry Balsamic,
202
Sorghum flour, 9
Soup, Chocolate, 219
Sour cream, nondairy, 15
Sour Fruit Jellies, 267
Soy milk, 15
Spatulas, 21, 25
Speculoos, 113
Speculoos Butter, 114
Spoons, wooden, 26
Springerles, 118, 122
Springform pan, 25
Sprinkles, Rainbow, 79
Spritz, Holiday, 134
Squash. See also Pumpkin
Butternut Pots de Crème, 218
Starches
arrowroot, 7
cornstarch, 8
potato, 8–9
Stevia, 5
Sticky Rice, Thai Mango, 224,
225
Stockpot, 25
Strawberry(ies)
Balsamic Sorbetto, 202
Banana Fruit Leather, 296
and Champagne Sorbet, 199
Chocolate Berry Parfaits,
220
Fruit and Avocado Salad,
291, 294
Fruit Salsa and Cinnamon
Crisps, 291, 293
Ice Cream, 191
Pie, 153
Pistachio Truffles, 260
Preserves, 229
Shortcake, 66, 67
Sucanet, 5
Sugar Cookies, 110
Sugar Nests, 246–247, 247
Sugar Plums, 265
Sugars and sweeteners, 2–5
Sweet white rice flour, 9
Syrup, Date, 29
Syrup, Simple, 28
Taffy, Hand-Pulled, 244
Tapioca flour, 9
Tapioca Pudding, 213
Tart and tartlets molds, 25–26
Tarte Tatin, 157
Tarts
Almond Apple, 171
Chocolate Pistachio, 168, 169
Coconut Cream, 272
Cranberry White Chocolate
Citrus, 172
Pearberry, 170
White Chocolate Peanut
Butter Pretzel Tartlets, 173
Tea
Almond Chamomile Granita,
205, 205
Chocolate Earl Grey Gelato,
194, 195
Teff flour, 10
Thai Mango Sticky Rice, 224,
225
INDEX
315
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Thermometers
candy, 18–19
chocolate, 19
oven, 27
Thumbprint Cookies, 98
Tiramisu, 214, 217
Toaster Pastries
Brown Sugar Cinnamon, 183
Strawberry, 183
Toffee, English, 238, 239
Toffee Cracker Cookies, 143
Tofu, silken, as egg replacer, 14
Tools of the trade, 16–26
Tortillas
Fruit Salsa and Cinnamon
Crisps, 291, 293
Trail Mix Cookies, 90, 90
Truffles
Salted Espresso, 258, 259
Strawberry Pistachio, 260
Tube pan, 26
Turbinado sugar, 5
Turkish Delight, 245
Tuxedo Sandwich Cookies, 116
Vanilla Bean Pound Cake, 61
Vanilla Extract, 31
Vanilla Glaze, 77
Vanilla Plum Rice Pudding, 208,
213
Vanilla Soft Serve, 188
Vanilla Wafers, 108
Vinegar
Apple Cider, 30
as egg replacer, 16
Waffles, Belgian, 179, 181
Walnuts
Apricot Cookies, 276
Baked Apples, 227
Banana Nut Muffins, 273
Raisinette Bonbons, 282
Rugelach, 124
Rum Cake, 58
Whipped Coconut Cream,
Sweetened, 33
Whisk, 26
White Chocolate
Blondies, 139
Cranberry Citrus Tart, 172
Cranberry Orange Clusters,
100
Easy Holiday Bark, 254
Peanut Butter Pretzel
Tartlets, 173
Simple, 253
Whoopie Pies, Chocolate, 70
Wooden spoons, 26
Xanthan gum, as egg replacer,
14
Yellow Cupcakes, Classic,
46, 47
Zester, 26
316
INDEX
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