Download BabyCakes: Vegan, (Mostly) Gluten-Free, and (Mostly) by Erin McKenna PDF

By Erin McKenna

Forget every little thing
you’ve heard approximately
health-conscious baking.

Simply, BabyCakes is your key to an enlightened, indulgent, sweets-filled destiny. this can be vital information not just for folks whose young ones have asthma, for vegans, and for others who fight with nutrients sensitivities, but additionally for all you sugar-loving traditionalists. The recipes in those pages end up that there is a fit replacement to recklessly made cakes, person who doesn't sacrifice style or texture.

Having experimented forever with substitute, health-conscious sweeteners, flours, and thickeners, Erin McKenna, the proprietress of cherished bakery BabyCakes NYC, constructed those recipes–most are gluten-free, all are with out subtle sugar–in hopes of struggling with her personal wheat, dairy, and sugar sensitivities. In BabyCakes, she stocks distinctive information regarding the components she makes use of (coconut flour, xanthan gum, and agave nectar, for instance) and the way to replacement them adequately for universal ones–all the whereas guiding you adequately via concepts she’s spent years perfecting.

When BabyCakes NYC opened on Manhattan’s decrease East facet in 2005, it helped propel the gluten-free and vegan baking flow right into a new stratosphere. unexpectedly there has been a vacation spot for people with wheat bronchial asthma and different nutritional restrictions–and, quickly sufficient, celebrities and dessert fans of each kind–to indulge freely in delectable tarts and teacakes, tarts and cookies, pies and cobblers.

Enclosed inside those pages are the entire “secrets” you’ll have to carry the greatness of BabyCakes NYC into your house in addition to raves and proposals from devotees akin to Natalie Portman, Jason Schwartzman, Mary-Louise Parker, Zooey Deschanel, and Pamela Anderson.

For confectionists of all types, scrumptious choices lie inside: crimson Velvet Cupcakes, Chocolate Shortbread Scones with Caramelized Bananas, Strawberry Shortcake, and BabyCakes NYC’s celebrated frosting (so scrumptious it has lovers tipping again frosting shots!), to call quite a few. ultimately, Erin’s happy cakes are yours for the baking!

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Read or Download BabyCakes: Vegan, (Mostly) Gluten-Free, and (Mostly) Sugar-Free Recipes from New York's Most Talked-About Bakery PDF

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Additional info for BabyCakes: Vegan, (Mostly) Gluten-Free, and (Mostly) Sugar-Free Recipes from New York's Most Talked-About Bakery

Example text

Scatter 4 or 5 banana slices over the surface of each cake. Cook until bubbles appear on the surface and the edges look dry, about 2 minutes. Turn over and cook until golden brown, about 1 minute more. Serve immediately or transfer pancakes to a baking sheet and keep warm in a 200°F oven. Bake the remaining batter as directed. Top with Rum Hard Sauce or Maple Sugar–Pecan Butter. MAKES ABOUT FOURTEEN 4-INCH PANCAKES; SERVES 4 WINNING WAFFLES FOR A COSSETING TREAT OF HOMEY COMFORT FOOD, a waffle is hard to beat.

For each pancake, spoon or pour about ¼ cup batter onto the hot griddle. Cook until bubbles appear on the surface and the edges look dry, about 2 minutes. Turn over and cook until golden brown, about 1 minute more. Serve immediately or transfer pancakes to a baking sheet and keep warm in a 200°F oven. Bake the remaining batter as directed. Top with butter and maple syrup, Swiss Whipped Honey Butter, or Maple Sugar–Pecan Butter. MAKES ABOUT FOURTEEN 4-INCH PANCAKES; SERVES 4 Variations: Cranberry-Pecan Pancakes: Add ⅔ cup dried cranberries, ⅔ cup toasted chopped pecans, 1 teaspoon ground cinnamon, and 4 teaspoons grated orange zest to the batter.

In another bowl, beat or whisk together the yogurt, eggs, and oil. Add the yogurt mixture to the dry ingredients and mix just until combined. Heat a griddle or large skillet over medium heat and grease lightly. For each pancake, spoon or pour about ¼ cup batter onto the hot griddle. Cook until bubbles appear on the surface and the edges look dry, about 2 minutes. Turn over and cook until golden brown, about 1 minute more. Serve immediately or transfer pancakes to a baking sheet and keep warm in a 200°F oven.

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