I’m back with another gift idea for the baker (or dessert lover) in your life!
Allyson Kramer, gluten-free vegan recipe creator extraordinaire, is back with a new book: Sweet Eats for All: 250 Decadent Gluten-Free, Vegan Recipes–from Candy to Cookies, Puff Pastries to Petits Fours.
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.
Sweet categories include cake, pie, pudding, frozen treats, and cookies. I’m slightly obsessed with the cookie section right now, probably because I need to bake cookies for a vegan holiday cookie swap next week. Cookie recipes include: garam masala, pecan sandies, snickerdoodles, peanut butter chocolate, and these gorgeous Mexican Wedding Cookies.
PHOTO: Allyson Kramer
MEXICAN WEDDING COOKIES from Sweet Eats for All by Allyson Kramer
Soy Free, Corn Free, Bean Free
These delicately crunchy cookies practically melt in your mouth. Also known as Russian Tea Cakes or Polvorones, it doesn’t matter what name you use—once you try them, you’ll never forget them.
3/4 cup nondairy margarine
1/2 cup confectioner’s sugar,plus 1/4 cup for rolling
1/2 teaspoon salt
1 cup almond meal
11/2 teaspoons vanilla extract
3/4 cup sorghum flour
1/2 cup potato starch
1/4 cup tapioca flour
1 teaspoon xanthan gum
YIELD: 15 COOKIES
- Preheat oven to 325°F.
- In a large mixing bowl, cream together the margarine and confectioner’s sugar until smooth. Add the salt, almond meal, and vanilla extract and mix well. In a separate bowl, whisk together the sorghum flour, potato starch, tapioca flour, and xanthan gum.
- Gradually incorporate the flour mixture into the margarine mixture until a clumpy dough forms. Shape into 1-inch balls and place onto an ungreased cookie sheet.
- Bake for 17 to 20 minutes in a preheated oven. Let cool about 2 to 3 minutes, then coat the entire cookie with the additional confectioner’s sugar. Let cool completely before serving. Store in airtight container up to 2 weeks.
Shared with permission of DaCapo Life Long Books.
I can’t wait to bake them!
2 thoughts on “Gift This: Sweet Eats for All by Allyson Kramer”
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Mmm, Mexican Wedding Cookies are one of my life long favorites (ha!), I cannot wait to try these!
Right?! Mine, too, @spabettie:disqus!