If you’re here for the giveaway, check the bottom of this post for details & to enter! 🙂
I’m going to admit this right now: I’m a terrible baker, I’m even worse at gluten-free baking, and for someone who has to test recipes day and night, this becomes a major stumbling block. I’m perfectly content making dumplings or a stir-fry or the perfectly roasted whole cauliflower, but put a bowl and flour and baking soda in front of me and I can’t handle it.
That’s why it’s always a joy to get to check out a new baking book, where all of the recipes are already tested and the instructions are detailed and spelled out in a way that lets people like me (terrible baker) sit back and enjoy the process of stirring together inedible ingredients to make something beautiful and delicious.
When Laurie Sadowski, a recipe writer I’ve worked with for years now, told me she was coming out with a new cookbook, I jumped at the chance to try it out. She has a series of books under “The Allergy-free Cook“, all good in their own right, but I’ve really been enjoying The Allergy-free Cook Makes Pies & Desserts specifically.
All of her books are specially geared toward those who are sensitive to many kinds of ingredients, including gluten, dairy, egg, and soy. Remove most conventional ingredients from complex baked recipes and many wouldn’t know what would even be left to use, but Laurie expertly turns vegan and gluten-free staples into luxurious and rich desserts sure to impress any dinner party. (Or just your significant other on a weekend night.)
With any gluten-free or vegan baking, you do have to have some specialty ingredients on hand, but once you have them it’s easy to make any recipe in the book. Here’s a few of our favorite recipes from its over 150 pages:
- Chocolate-Hazelnut Truffle Pie
- Coconut Cream Cheesecake
- Strawberry-Rhubarb Snickerdoodle Cobbler
- Black Forest Trifle
- Magical Caramel-Swirled Brownie Sundaes
- Shortbread Lemon Tarts with White Chocolate Drizzle
In addition to all the great recipes, there is plenty of great information about baking with allergies in mind, substitutions, what tools to get, and more. Each recipe is easily noted with nutritional information and what kind of diet it works with. (Sensitive to peanuts, seeds, or soy? It’ll let you know clearly which recipes don’t include those ingredients.)
Here’s a quick recipe that we thought you guys would like to try out from the book. I wanted to make this lemon-blueberry pudding cake because in the dead of winter I really just want it to be spring again – flowers on trees, sun shining, and blueberry-lemon muffins fresh out of the oven.
Second to muffins are a pudding cake like this, and as a wintry bonus, you get to warm up your kitchen with the oven a little longer for this one. Mine turned out more like a cobbler or a buckle because I had really juicy blueberries, but it tastes amazing either way. Try it out for yourself and enjoy!