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Allyson Kramer-2

Allyson Kramer is a popular blogger and the author of Great Gluten-Free Vegan Eats and Great Gluten-Free Vegan Eats from Around the World. She is a columnist for VegNews Magazine and a regular contributor to VegNews.com. AllysonKramer.com

Are your food allergies or special diet making it hard to satisfy your sweet tooth? Dessert lovers, take heart: SWEET EATS FOR ALL provides creative twists on classic confections for people following all sorts of special diets. Recipes include steadfast staples like German chocolate cake and key lime pie alongside innovative dishes like matcha-cashew ice cream and chocolate-butternut pots de crème. You’ll also find tips, techniques, and common conversions and substitutions. Each gluten-free vegan recipe is clearly labeled as soy-free, nut-free, or corn-free, and the book dedicates an entire chapter to desserts free of refined sugar.

Mini Maple Donuts

Yield: 24 donuts

IMAGE_066 Mini Maple Donuts Photo

If anything can take me back to the donut shop as a kid, it’s these guys. These basic cake donuts have a hint of maple—not too cloying. The glaze also goes well with a variety of other desserts.

Donuts
1/3 cup + 2 tablespoons sorghum flour
1/3 cup + 2 tablespoons potato starch
1/4 cup tapioca flour
1/4 cup brown rice flour
3/4 teaspoon xanthan gum
1/2 teaspoon salt
1 teaspoon baking powder
3 tablespoons olive oil
1/3 cup + 1 tablespoon maple syrup
1/2 cup brown sugar
1/3 cup + 2 tablespoons nondairy milk
1 tablespoon apple cider vinegar

Glaze
11/4 cups confectioner’s sugar
2 tablespoons nondairy milk
1 teaspoon light corn syrup
1 teaspoon maple syrup
1 teaspoon maple extract
Dash salt

Preheat oven to 325ºF and place your oven rack in the middle of the oven. Lightly grease a mini-size donut pan.
Combine all the ingredients through the salt into a medium mixing bowl and whisk until well combined. Gradually add in the rest of the donut ingredients, in the order given, and mix well until no lumps remain. You should end up with a tacky batter.

Fill the cups of the donut pan with batter. Bake for 25 minutes. Let cool completely and then glaze.
To make the glaze, simply whisk together all ingredients until smooth. Cover cooled donuts completely with glaze and then place onto a wire rack to firm up. Let glaze harden completely before serving. Store in airtight container up to 4 days.

Soy free, nut free

I like to use corn syrup in my glazes as it truly recreates that donut-shop texture; however, you may replace the corn syrup with 1 teaspoon maple syrup, which will cause the glaze texture to have a slight variation.


 

Ginger Snappers

Yield: 24 cookies

IMAGE_059 Ginger Snappers Photo

Crispier than gingerbread, these snappers pack a big ginger flavor into such a small little snack.

1 tablespoon flaxseed meal
2 tablespoons water
1 cup packed light brown sugar
3/4 cup olive oil
1/4 cup molasses
1 cup sorghum flour
1/4 cup superfine brown rice flour
1/2 cup potato starch
1/4 cup tapioca flour
1 teaspoon xanthan gum
2 teaspoons baking soda
1 teaspoon salt
1 teaspoon cinnamon
2 teaspoons fresh grated ginger
1/2 teaspoon cloves
1/3 cup turbinado sugar, for rolling

In a small bowl, combine the flaxseed meal with water and let rest until gelled, about 5 minutes. Preheat oven to 375ºF.

In a large bowl, mix together the brown sugar, olive oil, molasses, and prepared flaxseed meal.

In a smaller bowl, whisk together the rest of the ingredients except for the turbinado sugar, and once mixed, gradually incorporate into the sugar mixture until a stiff dough forms.

Roll into 1-inch balls and then coat with turbinado sugar. Flatten slightly using the bottom of a glass and bake for 13 minutes in preheated oven. Let cool completely before serving. Store in airtight container up to 2 weeks.

Soy free, Nut free, Corn free, Bean free


 

These recipes may be reproduced with the following credit:

Recipes from Sweet Eats for All: 250 Decadent Gluten-Free, Vegan Recipes—from Candy to Cookies, Puff Pastries to Petits Fours by Allyson Kramer. (DaCapo Lifelong Books; September 2014; $23.00/Paperback; ISBN-13; 978-07382173071). http://www.dacapopress.com/

Contact: Jenna Gilligan
617-252-5202
jenna.gilligan@perseusbooks.com


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