BabyCakes: Vegan, Gluten-Free, and (Mostly) Sugar-Free Recipes from New York’s Most Talked-About Bakery
By Erin McKenna
I have been cooking with gluten-free flour of late and decided to do some research into baking the gluten free way. I have a young friend (Siobhan) who due to cancer has had to remove gluten and most types of flour from her diet. It makes baking particularly difficult when she visits. Last time I winged it with a buckwheat and pear cake. There weren’t many recipes which included buckwheat flour so I just mixed up the pancake mix as per the directions, added the diced pear and organic apple juice and hoped for the best. It wasn’t ideal but she was just happy to be baking and have something sweet to eat.
Now that I have a copy of BabyCakes the next time she comes to stay we can make some of the recipes out of this cookbook with my new cupcake trays and pretty patty papers. The book looks great, with scrumptious looking photos of the cakes making me crave them; that’s definitely different from the last time Siobhan and I baked together 🙂
Simply, BabyCakes is your key to an enlightened, indulgent, sweets-filled future. This is important news not only for parents whose children have allergies, for vegans, and for others who struggle with food sensitivities, but also for all you sugar-loving traditionalists. The recipes in these pages prove that there is a healthy alternative to recklessly made desserts, one that doesn’t sacrifice taste or texture.Forget everything you’ve heard about health-conscious baking.