From “Sweet Vegan” by Emily Mainquist (Kyle Books, $18.95). 1/2 cup butter substitute 1/4 cup evaporated cane juice 1 teaspoon vanilla extract 1/4 teaspoon almond extract 1 cup purchased gluten-free flour mix 1/4 teaspoon salt 11/2 teaspoons egg replacer, whisked with 2 tablespoons warm water 1/2 cup finely chopped almonds 1/2 cup organic strawberry jam … Continue Reading →
From “Sweet Vegan.” 4 tablespoons butter substitute, at room temperature 2/3 cup dark brown sugar 1 teaspoon vanilla extract 1 cup purchased gluten-free flour mix 1 teaspoon baking soda 1/2 teaspoon salt 1 teaspoon cinnamon 1/2 cup chopped walnuts 1 cup finely shredded zucchini, drained 11/2 teaspoons egg replacer, whisked with 2 tablespoons warm water … Continue Reading →
From “Babycakes Covers The Classics” by Erin McKenna (Clarkson Potter, $25). 11/2 cups Bob’s Red Mill All-Purpose Gluten-Free Baking Flour 1/2 cup brown rice flour 1/2 cup sorghum flour 1 tablespoon baking powder 1 teaspoon salt 1/2 teaspoon xanthan gum 6 tablespoons melted refined coconut oil or canola oil 1 tablespoon agave nectar 1 garlic … Continue Reading →
From “Simply …Gluten-Free Desserts” by Carol Kicinski (St. Martin’s Press, $26.99). Cake: 12 tablespoons (11/2 sticks) unsalted butter, at room temperature 2 cups sugar 4 extra-large eggs, at room temperature 3/4 cup sour cream, at room temperature 1 teaspoon finely grated orange zest 1/2 teaspoon pure vanilla extract 11/2 cups sweet rice flour blend 1/2 … Continue Reading →
3 cups almond flour 1/2 teaspoon baking soda 1/2 teaspoon ground cinnamon 1/8 teaspoon salt 1 cup chopped pecans or walnuts (optional) 1/3 cup honey 1/2 cup yogurt 1 ripe banana, mashed 1/2 teaspoon pure vanilla extract 3 eggs Extra cinnamon (optional) Preheat the oven to 350 degrees. Line a muffin tin with large … Continue Reading →