Do you get really excited when you get a new cookbook? I do.
I love looking through cookbooks so I wanted to introduce you to one of my new favorites: Naturally Sweet and Gluten-Free: Allergy Friendly Vegan Desserts by Ricki Heller. Ricki is one of my long-time friends on the blogosphere and she was one of the first blogs I started following when I started my blog back in 2010. I love her creativity when it comes to creating healthy recipes suitable for those with food allergies and I’m so excited to share her new cookbook with you.
Naturally Sweet and Gluten-Free contains over 100 recipes without gluten, dairy, eggs, or refined sugar. Can I get an amen?
She starts the book with a full introduction about ingredients, including gluten-free flours, binders, sweeteners, natural egg substitutes, better fats and oils, and tools. I’m definitely not a baker so it was really exciting to have all this information in one place! Ricki also shares her recipe for her all-purpose, gluten-free flour mix and tips for grinding your own flour (very cool!)
The book is broken into 5 chapters:
- Breakfast Bakes (e.g. scones, muffins, breads, etc)
- Cookies, Squares, and Bars
- Cakes, Cupcakes, Toppings and Frosting
- Cheesecakes, Pies, Tarts, and Puddings
- Raw and No-Bake Treats
In each recipe, Ricki breaks it down step-by-step and I felt confident that even a baking-phobic gal like myself could handle these recipes.
I’ve shared on this blog before that I’ve changed my diet a lot this year and have actually embarked on a grain-free lifestyle, in addition to being gluten-free. This can be particularly challenging with baked goods as I don’t eat a lot of the typical gluten-free flours out there (e.g. buckwheat, millet, rice flour, etc) so I was pretty stoked that Ricki includes grain-free recipes that use almond flour and coconut flour. Every recipe is (of course!) free of gluten, dairy, eggs, and refined sugar, but Ricki also has grain-free, soy-free, corn-free, and nut-free categories to help designate recipes.
One of my personal challenges with a lot of baking cookbooks is that they don’t use real-food ingredients that I feel comfortable eating and I’m not knowledgeable enough as a baker to know how to substitute better things in. But, that isn’t the case with this book. All of the recipes use real ingredients – like sweet potato puree as a binder, fruit purees, lucuma powder, coconut nectar, or maple syrup for sweetness, and flax seeds or avocado for eggs.
I have my eye on Ricki’s grain-free coconut flour biscuits, which use spaghetti squash (or unsweetened applesauce) along with coconut flour, stevia, and a whole bunch of yummy (real-food!) ingredients to create these beautiful biscuits. I think I’m in love.
Naturally Sweet and Gluten-Free just came out last month and it is available for order through Amazon. If you are vegan, gluten-free, and/or have any dietary restrictions or food allergies, but still want to indulge your sweet tooth, I think you should check it out.
What cookbooks are you loving these days?0