Naturally Sweet & Gluten-Free: Allergy-Friendly Vegan Desserts: 100 Recipes Without Gluten, Dairy, Eggs, or Refined Sugar

by Ricki Heller

Finally a dessert book without gluten, eggs, dairy or refined sugar! Allergy-friendly and entirely vegan, the sweets in this book are great tasting and good for you too! Through years of recipe testing and receiving feedback from thousands of comments on her blog, Diet, Dessert and Dogs, Heller has taken great care to ensure that every recipe from this book will taste just as good as a traditional dessert and some, even better! With a lower glycemic index than regular desserts, these healthy versions of traditional Frosted Vanilla Cupcakes, Pumpkin Loaf, Chocolate Chip Cookies, and Chocolate Pecan Pie are sure to delight. There is a huge array of desserts made with creative combinations of ingredients (yep, some vegetables, too) and innovative, unusual uses of alternatives to provide the greatest health benefits possible. Who knew gluten-free, vegan desserts could be so delicious and delightful?

Genres: Cookbooks, Vegan

224 pages, Paperback

First published September 12, 2013

Reviews

[Jeanette Durkin]

This is a fantastic cookbook! I love finding recipes that cut down the sugar and are gluten-free. I look forward to trying many of the recipes in this book!!

[Tess Masters]

This is one of the best allergy-friendly vegan baking books I have ever read. The recipes are easy and delicious, and taste like their mainstream counterparts. Ricki Heller shares great ingredient tips and ways to add nutrient density to your baking and using more healthy sweeteners. It is a beautiful book too.

[Stephanie Weaver]

Man, I loved this book! I made 5 different desserts from it, each better than the last. Ricki is a freaking genius when it comes to making healthy desserts that taste totally indulgent.

[Punk]

Not for dabblers. You need a deep pantry just to keep up with the number of sugars Heller uses. Here's a sampling: coconut sugar, coconut nectar, yacon syrup, molasses, stevia, agave nectar, and—I had to look this one up—lucuma powder. Most recipes use a combination of at least three of these.

The ingredient lists are almost overwhelming. They'd be even longer except they use a custom all-purpose gluten-free flour mix with millet flour, garfava bean flour, arrowroot or tapioca starch, and potato starch. Heller says you can use commercial mixes like those from Bob's Red Mill or King Arthur. Recipes also call for psyllium husks, xanthan gum, flax meal, and chia seeds, as well as fruit purees.

Measurements are in U.S. volume and metric (grams and mL). There's storage advice for each recipe, a photo for about half of them, and a really thorough index.

[l]

this book is very good and has tons of info on how to get a good flour blend ! unfortunately teff, garfava flours and some other ingredients are not available near me so will have to tweak recipes still

[Julie Miller]

Every recipe I've made has turned out great-- had to invest in a few ingredients I'd not normally have on hand, but it's been worth it.