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1 Beaverton Cooking and Food- Gluten Free
2 Burnside Cooking and Food- Vegan and Raw Food
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1 Home & Garden Cooking and Food- Vegan and Raw Food

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BabyCakes: Vegan, Gluten-Free, and (Mostly) Sugar-Free Recipes from New York's Most Talked-About Bakery

by

BabyCakes: Vegan, Gluten-Free, and (Mostly) Sugar-Free Recipes from New York's Most Talked-About Bakery Cover

ISBN13: 9780307408839
ISBN10: 0307408833
Condition: Standard
Dustjacket: Standard
All Product Details

 

 

Excerpt

Blondies

This recipe’s dynamic is hard to explain, and I really like that. This is the charm of the blondie. The vanilla and chocolate have a subtle repartee, with neither really dominating nor giving way to the other. Initially, the vanilla seems to cede center stage to the chocolate, but if you pay close attention, you’ll notice how the vanilla rounds out the chocolate with a seductive mellowness, ultimately creating balance. Making them bite-size gives a great crunchy texture, but you can also bake them in a cake pan and serve them as squares. Either way, blondies are best served warm.

   • 1/2 cup garbanzo–fava bean flour

   • 1/2 cup brown rice flour

   • 1/2 cup potato starch

   • 1/4 cup arrowroot

   • 1 1/4 cups evaporated cane juice

   • 2 teaspoons baking powder

   • 1/4 teaspoon baking soda

   • 1 teaspoon xanthan gum

   • 1 teaspoon salt

   • 1/2 cup coconut oil, plus more for the tins

   • 1/3 cup homemade applesauce or store-bought unsweetened applesauce

   • 2 tablespoons pure vanilla extract

   • 1/2 cup hot water

   • 1 cup vegan chocolate chips

Preheat the oven to 325°F. Lightly grease three 12-cup mini-muffin tins with oil.

In a medium bowl, whisk together the flours, potato starch, arrowroot, evaporated cane juice, baking powder, baking soda, xanthan gum, and salt. Add the ½ cup oil and the applesauce, vanilla, and hot water and stir until the batter is smooth. Using a plastic spatula, gently fold in the chocolate chips just until they are evenly distributed throughout the batter.

Using a melon baller, scoop the batter into each prepared mini-muffin cup. Bake the blondies on the center rack for 9 minutes, rotating the tins 180 degrees after 5 minutes. The finished blondies will be golden brown and firm to the touch.

Let the blondies stand in the tins for 10 minutes. To maintain freshness, leave the blondies in the muffin tins until ready to serve. Cover with plastic wrap and store at room temperature for up to 3 days.

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Average customer rating based on 3 comments:

V N, March 2, 2010 (view all comments by V N)
My enthusiasm for nutritious desserts and "anytime indulgences" dropped from its joyful height upon finding coconut products as a regular substitute for other, healthier ingredients like canola oil, plus some 'properly produced' olive oils.
Seemingly a book that will please many seekers, I must say "Not for us...":The wisest way to create a very special collection of anything one prefers would be to collect from sources already experienced so that what is collected is a
known, can be reproduced, and is exactly what is wanted. Especially so with foods so specially enjoyed and treasured!
However, I'm sure the many individuals looking for a book focussed as this one is will find some recipes they will appreciate.
Was this comment helpful? | Yes | No
(0 of 3 readers found this comment helpful)
i8pixistix, May 11, 2009 (view all comments by i8pixistix)
I received this book as a birthday gift (after lots of hint dropping) and couldn't WAIT to get my hands on it.
I read it cover to cover the first chance I got and, like other reviewers on the babycakes website, was incredibly disappointed to see I couldn't make a good number of the recipes, particularly the biscuits and scones and NO RED VELVET CUPCAKES!! How sad! Also the celebrity reviews make it seem like the book is trying way too hard.
Overall the book is nice and the photographs are lovely, but now knowing that a third of the recipes aren't gluten-free I'm not sure I would have had my friends spend the money.
I think I'll be using this as a guide.
Was this comment helpful? | Yes | No
(10 of 12 readers found this comment helpful)
i8pixistix, December 8, 2008 (view all comments by i8pixistix)
I'm sure this is going to be an amazing book. I've eaten the cupcakes and they're INCREDIBLE!! I can't wait to see the recipes (and photos) so I can replicate all those allergen-free bits of goodness!!!
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(4 of 12 readers found this comment helpful)
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Product Details

ISBN:
9780307408839
Author:
McKenna, Erin
Publisher:
Clarkson Potter Publishers
With:
Cechin, Chris
Photographer:
Donne, Tara
Author:
Bullock-Prado, Gesine
Author:
Knox, Knoxy
Author:
Morgan, Karen
Author:
Tina Rupp Photos, Inc
Subject:
Diet Therapy
Subject:
Food allergy
Subject:
Health & Healing - Low Fat
Subject:
Methods - Baking
Subject:
Courses & Dishes - Desserts
Subject:
Health & Healing - Allergy
Subject:
Vegetarian - Vegan
Subject:
Food allergy -- Diet therapy.
Subject:
Gluten-free diet
Subject:
Baking
Subject:
Cooking and Food-Desserts
Edition Description:
Cloth
Publication Date:
20090531
Binding:
HARDCOVER
Grade Level:
General/trade
Language:
English
Illustrations:
60 4-color illustrations
Pages:
224
Dimensions:
9 x 9 in

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Related Subjects

» Cooking and Food » Baking » General
» Cooking and Food » Desserts and Candy » General
» Cooking and Food » Diet and Nutrition » Special Diets » Gluten Free
» Cooking and Food » General
» Cooking and Food » Vegetarian and Vegan » Vegan and Raw Food
» Cooking and Food » Vegetarian and Vegan » Vegetarian and Natural

BabyCakes: Vegan, Gluten-Free, and (Mostly) Sugar-Free Recipes from New York's Most Talked-About Bakery Used Hardcover
0 stars - 0 reviews
$16.50 In Stock
Product details 224 pages Clarkson N Potter Publishers - English 9780307408839 Reviews:
"Publishers Weekly Review" by , "Diagnosed with wheat and dairy allergies in 2004, McKenna faced a life free of cupcakes, pies and brownies. Refusing to accept such a bleak future, McKenna did her research and opened BabyCakes, a vegan, gluten-free bakery that has since been warmly embraced by cupcake-crazy Manhattanites. Here she shows readers how to create vegan and gluten-free versions of favorites like apple pie, chocolate chip cookies, gingerbread and Babycakes's infamous cupcakes (named best in the city by New York magazine in 2006). Her like-for-like recipes (including Healthy Hostess cupcakes and ingenious methods for dying frostings without artificial food coloring) are sure to satisfy discerning palates, and her emphasis on the traditional (blondies, biscuits, red velvet cupcakes, etc.) make her recipes easy to incorporate into the regular rotation. A number of specialty ingredients are required (agave nectar, xanthan gum, coconut oil, etc.), which can be pricey but are fairly easy to source (online vendors are listed). Happily, however, McKenna keeps the ingredient list to a minimum. Those new to gluten- and sugar-free baking may be intimidated, but McKenna is friendly, patient, enthusiastic and encouraging. Those with dietary restrictions, and their families, will find this cookbook a sweet revelation." Publishers Weekly (Starred Review) (Copyright Reed Business Information, Inc.)
"Review" by , "I have multiple food sensitivities —and I'd pretty much given up on the idea that I might be able to have a worthy treat ever again. I was so excited to discover BabyCakes NYC, because not only can I eat everything they bake, it's all delicious!"
"Review" by , "At BabyCakes NYC, I can eat what I crave without harming my lovely animal friends — or myself. Ever since that first fateful day, I've been waiting for this cookbook."
"Review" by , "The BabyCakes NYC banana bread is the best I've ever had and something I simply can't live without."
"Review" by , "Thank all that is holy for BabyCakes NYC!"
"Synopsis" by , McKenna reveals the secrets of her groundbreaking recipes for cupcakes, cookies, biscuits, and brownies — all whipped together without the use of ingredients that have caused millions to swear off baked goods, like eggs, dairy, and gluten. Fifty full-color photos.
"Synopsis" by , Diagnosed with sensitivities to dairy and wheat products, avowed snacker McKenna whisked off to work on allergy-friendly recipes made with intelligent ingredient substitutions. Her delicious, innovative recipes are a godsend for anyone looking for alternatives to traditional baking.
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