PDF Ebook Naturally Sweet & Gluten-Free: Allergy-Friendly Vegan Desserts: 100 Recipes Without Gluten, Dairy, Eggs, or Refined Sugar, by Ricki Heller
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Naturally Sweet & Gluten-Free: Allergy-Friendly Vegan Desserts: 100 Recipes Without Gluten, Dairy, Eggs, or Refined Sugar, by Ricki Heller

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Finally a dessert book without gluten, eggs, dairy or refined sugar! Allergy-friendly and entirely vegan, the sweets in this book are great tasting and good for you too! Through years of recipe testing and receiving feedback from thousands of comments on her blog, Diet, Dessert and Dogs, Heller has taken great care to ensure that every recipe from this book will taste just as good as a traditional dessert and some, even better! With a lower glycemic index than regular desserts, these healthy versions of traditional favorites: Frosted Vanilla Cupcakes, Pumpkin Loaf, Chocolate Chip Cookies, and Chocolate Pecan Pie are sure to delight. There is a huge array of desserts made with creative combinations of ingredients (yep, some vegetables, too) and innovative, unusual uses of alternatives to provide the greatest health benefits possible. Who knew gluten-free, vegan desserts could be so delicious and delightful?
- Sales Rank: #723042 in Books
- Brand: Brand: Sellers Publishing, Inc.
- Published on: 2013-09-12
- Original language: English
- Number of items: 1
- Dimensions: 10.00" h x 8.50" w x .75" l, 1.62 pounds
- Binding: Paperback
- 224 pages
Features
- Used Book in Good Condition
Review
Talk about tempting! Chocolate Pecan Pie and Butterscotch-Chocolate Chip Cookies? Yes please! . . . This book needs to be on your shelf! --Kathy Patalsky, author of 365 Vegan Smoothies
Naturally Sweet is not only a visual delight, its recipes are amazing, too! I ve come to rely on the fluffy pancakes and the oat muffins as staples, and plan to work my way through every healthy indulgence one goodie at a time. --Alisa Fleming, author of Go Dairy Free
In this gorgeous book, Ricki Heller shows people with dietary concerns how they too can enjoy decadent desserts. It is solid proof that a seemingly restrictive style of eating can, in fact, be an absolute joy! --Allyson Kramer, author of Great Gluten-Free Vegan Eats and Great Gluten-Free Vegan Eats from Around the World
Once in a while a cookbook comes along that is a game-changer. Opening its pages may introduce a new dietary approach or cuisine that forever shifts our food choices. Or, perhaps opening that book enables us to reintroduce foods we used to love, but we thought we could never delight in again because of dietary needs. Ricki Heller s newly released Naturally Sweet & Gluten-Free is exactly this kind of game-changing book. If you love to make sweets but want to bake cleaner, with whole-grains, no sugar, and also avoiding allergens like gluten and corn this book will open a whole new world of baking for you. If you are already eating a plant-based/vegan/gluten-free/low-glycemic diet, you will think you are dreaming when you open this book! Ricki is making your dessert dreams come true! Go ahead and do your happy dance, because you can have your gluten-free, vegan, and sugar-free cake . . . and eat it too! --Dreena Burton, the Plant-Powered Kitchen, September 29, 2013
In this gorgeous book, Ricki Heller shows people with dietary concerns how they too can enjoy decadent desserts. It is solid proof that a seemingly restrictive style of eating can, in fact, be an absolute joy! --Allyson Kramer, author of Great Gluten-Free Vegan Eats and Great Gluten-Free Vegan Eats from Around the World
Once in a while a cookbook comes along that is a game-changer. Opening its pages may introduce a new dietary approach or cuisine that forever shifts our food choices. Or, perhaps opening that book enables us to reintroduce foods we used to love, but we thought we could never delight in again because of dietary needs. Ricki Heller s newly released Naturally Sweet & Gluten-Free is exactly this kind of game-changing book. If you love to make sweets but want to bake cleaner, with whole-grains, no sugar, and also avoiding allergens like gluten and corn this book will open a whole new world of baking for you. If you are already eating a plant-based/vegan/gluten-free/low-glycemic diet, you will think you are dreaming when you open this book! Ricki is making your dessert dreams come true! Go ahead and do your happy dance, because you can have your gluten-free, vegan, and sugar-free cake . . . and eat it too! --Dreena Burton, the Plant-Powered Kitchen, September 29, 2013
In this gorgeous book, Ricki Heller shows people with dietary concerns how they too can enjoy decadent desserts. It is solid proof that a seemingly restrictive style of eating can, in fact, be an absolute joy! --Allyson Kramer, author of Great Gluten-Free Vegan Eats and Great Gluten-Free Vegan Eats from Around the World
About the Author
RICKI HELLER is an author, blogger and instructor who has worked with food--running a catering business, teaching cooking classes and writing cookbooks--for over twenty years. Her blog was nominated for SHAPE magazine s Best Healthy Eating Blog award in 2011 and named one of Saveur.com s Sites We Love in 2009. Her articles and recipes have appeared in Clean Eating, Living Without, Canadian Living, The Gazette (Montreal), The Globe and Mail, Tonic Toronto and Zoomer.com, among others. An associate editor of the new Simply Gluten-Free magazine (vegan cuisine section), Ricki is also a regular contributor to TheBalancedPlatter.com and Fitalicious.com. She shares recipes on her website, www.rickiheller.com, for sugar-free, gluten-free, allergy-friendly whole foods for an anti-candida lifestyle.
Most helpful customer reviews
21 of 23 people found the following review helpful.
Ricki is a baking WIZARD!
By Dreena Burton
I had the pleasure of previewing this book to provide a cover quote - and I was more than happy to endorse this exceptional cookbook. Ricki's recipes reflect her dedication to her craft... they are precise, reliable, creative, and most importantly delicious! I like to call Ricki a wizard, because she can transform the sweets we love into delights that are much healthier - and suitable for so many folks with allergy concerns. This book isn't JUST for those with allergy concerns, however. It is a beautifully crafted desserts book that deserves dog-eared pages and splatters in any baker's kitchen. But for those that do want gluten-free, dairy-free, vegan, and lower glycemic treats - Naturally Sweet & Gluten-Free is a game-changer. These desserts will impress!
9 of 9 people found the following review helpful.
Insanely good, healthy treats!
By Stephanie Weaver
I absolutely loved this book and have already made five recipes from it. As someone who also bakes gluten-free and vegan, I am astounded at the healthiness in these treats, the wonderful texture, and the consistent results. One of my top ten cookbooks from the last few years. Highly recommended!
25 of 31 people found the following review helpful.
Not So Impressed
By Donna
Received this book two days ago and was very excited for a new sourch of recipes to meet the needs of my grandkids who are both gluten, casein and cane sugar sensitive. Made the Zucchini-Pineapple Loaf/Muffins and the Lemon Blueberry Scones today and both were disappointments. I like Ricki's flour blend- plenty of protein and nice flavor/texture. The products were both tasty and very light, but both the scones and muffins were too crumbly and floury tasting. Also made a small loaf with some of the Zucchini-Pineapple batter and that was leaden in the center even though it tested done. I then baked a second batch of each, but this time substituting one egg for each 1 Tbs. ground flax seed and 3 Tbs. of liquid called for in the original recipe. Also, in the scones I added 3 Tbs. of Acacia honey, which has an unusually low glycemic index, 1/2 tsp. Xanthan gum and I adjusted the oil up a bit in each recipe. This produced wonderfully light scones and muffins that held together really well and will be perfect as lunchbox treats. Crumbly is really embarassing for a 5 year old at lunch time. I will continue to try these recipes, but think I'll add the eggs back in as this isn't a dietary problem for our girls. I have used Carol Fenster's book (1000 Gluten Free Recipes) for most of my baking until now and think that perhaps a blend of both of their recipes is the key for me.
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