Everybody should have dessert. That is the simple (and oh-so-true) premise behind Allyson Kramer's lovely cookbook Sweet Eats for All: 250 Decadent Gluten-Free, Vegan Recipes--from Candy to Cookies, Puff Pastries to Petits Fours. If you or a friend or family member has food allergies, is following a vegan diet or simply wants to experiment with a variety of new dessert recipes, this book will help. Every single recipe in the book is free of animal products and gluten. Plus, there is a chapter devoted to desserts that are free of refined sugar. There are also recipes that are free of nuts, soy and corn.
If you are devoted to a gluten-free diet out of necessity or preference, your pantry may already be stocked with gluten-free baking necessities. Many of the recipes in Sweet Eats for All call for gluten-free baking staples such as tapioca flour, potato starch, xanthan gum and sorghum flour. If you are looking to stock a gluten-free pantry, Chapter 1, "Stocking A Sweet Pantry" explains all about the sweeteners, flours, starches, fats, etc. that you will need.
For those who want to make the occasional gluten-free recipe for themselves or visiting friends, there are also recipes that call for basic ingredients you likely already have in the pantry. A simple chocolate pudding for example. Or how about Cherry Coconut No-Bake Cookies? Yum.
Perhaps, like me, you will be surprised by the wealth and variety of dessert recipes in Sweet Eats for All. With everything from Boston Cream Pie Cupcakes to Chocolate Shortbread to Pumpkin Flan, this cookbook proves that gluten-free, vegan baking need not be boring.
I whipped together this easy recipe for Peanut Butter Chocolate No-Bake Cookies one day before the kids came home from school. Since they are a drop cookie, without a traditional hard-cookie appearance, I wasn't sure how the kids would react. But one bite was enough to persuade them. The winning combo of peanut butter and chocolate never seems to fail, does it?
The book's publisher, Da Capo Press Lifelong Books, was kind enough to allow me to share this easy and delicious recipe with you. Make these simple cookies for yourself or a vegan or gluten-free friend (who quite possibly gets ignored sometimes come dessert time).
Allyson Kramer is also the author of Great Gluten-Free Vegan Eats and Great Gluten-Free Vegan Eats From Around the World. Visit her on her blog for more fab recipes.
Pie, cookies, cake, bars, ice cream...what's your favourite kind of dessert?
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Peanut Butter Chocolate No-Bake Cookies
Keywords: vegan gluten-free no-bake
Ingredients (24 cookies)
- ¼ cup cocoa powder
- 2 cups sugar
- ½ cup almond milk
- ½ cup non-dairy margarine
- ½ cup + 3 tablespoons creamy peanut butter
- 1 teaspoon vanilla extract
- 3 ½ cups certified gluten-free oats
* Line a large cookie tray with parchment paper.
* In a 2-quart saucepan, combine the cocoa powder, sugar, almond milk, and margarine. Bring to a boil over medium heat, stirring often. Boil for exactly 2 minutes and then remove from heat. Immediately stir in the peanut butter and vanilla extract. Fold in the oats and then drop by spoonfuls on prepared cookie tray. Let rest until firm, for about 1 to 2 hours. Store in airtight container for up to 1 week.
Photo - Woman in Real Life