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Resumen
Amazingly delicious and beautiful gluten-free, grain-free, dairy-free, and refined sugar-free desserts from the popular Bakerita blog
Rachel Conners began her blog as a hobby to share baking recipes with friends, but when she started to focus more on gluten-free, paleo, and vegan recipes to make things she could share with her sister, who was following a strict diet due to health concerns, Rachel quickly realized she was onto something. Bakerita surged in popularity as fans flocked to it for delicious and beautifully photographed recipes. Interest in gluten-free, grain-free, dairy-free, and refined sugar-free foods continues to grow in popularity, yet there are remarkably few books available focused just on desserts, and even fewer with recipes that even beginner bakers can make at home. That's where Bakerita comes in, offering recipes for everything from breakfast treats like Lavender-Lemon Raspberry Scones, pies and tarts such as Chocolate Mousse Pie, cakes including Mocha Chip Cheesecake, and updated all-time favorites like chocolate chip cookies, all made without any hard-to-find ingredients.
Notas del autor
Rachel Conners started her blog in 2010 because baking was a creative outlet and act of love that she wanted to share with the world. Soon after moving away from home to attend the University of Puget Sound, she began to experiment with more healthful ways of baking, like gluten-free, paleo, and vegan, in large part due to her sister's health issues. After graduating from college, Rachel decided to dive headfirst into her blog, and over the past several years, Rachel has turned Bakerita from a hobby into a career. Bakerita allows Rachel to share her love of good food, health, and wellness as each of her recipes is created with no refined sugars, no dairy, and no gluten. Rachel lives with her dog in San Diego, California.
Reseñas (2)
Reseña de Publisher's Weekly
"I wrote this book because I want you to know that eating dessert is a delicious--and healthy--part of life," writes Bakerita blogger Conners in her accessible debut cookbook, a collection of dozens of gluten- and dairy-free desserts. Conners instructs how to make popular dessert staples--such as strawberry shortcake, chocolate chip cookies, and apple crumble pie--vegan and gluten-free by replacing traditional ingredients such as all-purpose flour, milk, and white sugar with alternatives including coconut flour, cashew milk, and pure maple syrup. Some of the more inventive recipes include raspberry-lavender scones, peanut butter and fig blondies, and butternut squash pie with oat crust. Beyond desserts are some breakfast options, including blueberry cornmeal muffins and coconut-peanut butter granola bars, as well as DIY nut butters such as strawberry cashew butter and white-chocolate-pretzel peanut butter. Conners shares indispensable tips throughout, such as how to make an easy vegan egg substitute ("Mix 1 tablespoon ground flax seed with 2½ tablespoons of water") or how to prepare cookie doughs for make-ahead purposes ("They will keep in the freezer for about 6 months"). Whether readers have food sensitivities or simply want to make healthier decisions, they will find plenty of satisfying options here. (Mar.)
Library Journal Review
Blogger Conners (Bakerita.com) takes a flexible approach to gluten-free, dairy-free, and refined sugar-free cooking; some recipes are vegan, some are paleo, and some even include clarified butter (ghee) when alternatives will not create the right flavor or texture. The useful introduction explains the author's approach, followed by a brief section on pantry staples and helpful kitchen equipment. Home chefs will need an impressive array of nuts, nonwheat flours, and coconut products to create items in this collection. Sections are organized into breakfast; cakes, cupcakes, and cheesecakes; pies, tarts, and crumbles; cookies; brownies and bars; candies and confections; and sauces and nut butters. Recipes are clearly written with plenty of tips for variations, with subheadings for each recipe providing information for dairy-free, grain-free, paleo, vegan, or gluten-free options. VERDICT A great choice for health-conscious bakers interested in exploring flavors beyond the nut-and-chocolate staples prevalent in gluten-free and vegan baking.--Rebecca Brody, Westfield State Univ., MA