Notes about Recipes in this book

• Apple-cinnamon muffins

  • Hannaha100 on May 11, 2020

    So TIL that agave nectar and agave syrup are not in fact the same thing and that agave syrup burns very easily. Baked these at 160C and there was a bitter burned taste. Such a shame because the roasted apples were delicious and worth repeating in their own right (daughter commented the house smelled of apple pie). The rise and texture of the muffins was great. I'm hoping to try this again either at a lower temp or swapping the agave for another syrup. Halved the batch to make 6 good sized muffins. See https://www.floridacrystals.com/products/agave ETA these were better with golden syrup but still tasted slightly burned.

• Banana bread/banana chocolate chip bread

  • Hannaha100 on August 23, 2020

    1 cup choc chips was about 150g This is gigantic - would consider halving in future. It took forever to cook at the temp stated - 160c and I ran out of time as we were going out. We ate the top half that was better cooked and threw the rest away. On positive side, we all liked the taste - softer and lighter than I was expecting. Very slight bicarb or xanthan aftertaste if I'm splitting hairs.

  • crandall57 on August 29, 2023

    I had trouble getting this to cook through; I was assuming it was because I used frozen bananas and they added too much moisture. However, another reviewer also had trouble getting it to cook, so maybe it was a combination of frozen bananas and too low of an oven temperature. The flavor was great. Will try this bread again.

• Carrot cupcakes

  • Hannaha100 on November 15, 2020

    Ingredient list includes frosting. Interestingly, DH who doesn't normally like carrot cakes liked these and I didn't (normally I do). Texture was nice (rose well) but flavour slightly lacking (and maybe a touch burned - I'm blaming the agave again). Meant to bake at 160c but when I checked closer to 150c. These were darker in colour than expected. Made with Bunner cream cheese frosting.

• Chocolate chip cookies/cookie sandwiches

  • Hannaha100 on May 03, 2017

    I've been on a mission recently to find a great recipe for vegan gluten-free cookies. Of about 5 attempts these are by far the best. I made a quarter-batch of these tonight and just ate 3 in a row. I swapped evaporated cane juice for light brown sugar but otherwise as written. Erin's scoop must be smaller than mine - formed by band instead. None of the cakiness/strange aftertaste of previous attempts. Amazing! Update: on reflection, when these cooled I could taste the coconut oil, but this wasn't unpleasant.

• Corn bread

  • crandall57 on November 03, 2025

    We really enjoyed this bread. Make sure to use a toothpick to check for doneness; (I forgot) mine was a little raw in the middle. Based on what I had in the cupboard, I made some changes. I used oat milk instead of rice milk, America's Test Kitchen all-purpose gluten free flour instead of Bob' Red Mill, and store bought applesauce.

• Vanilla cupcakes

  • Hannaha100 on October 19, 2020

    These weren't as successful as I had hoped but it was mostly my fault. The first time I accidentally left the hot water out of the recipe which is why they didn't rise as much as expected and looked a little burned/overbaked on top. Actually they didn't taste too bad and the lemon zest was very pleasant. DH pointed out they also lacked the moist exterior that I have been having trouble with recently. I made a second batch but had run out of agave and had to part substitute golden syrup. The second batch rose very nicely in the oven but for some reason the lemon taste didn't come through this time and they tasted more strongly of chickpea flour which was less enjoyable. Texture was good for both batches. Note, I used rapeseed oil instead of coconut for both batches. Also used apple and pear puree. Makes 5 full scoop or 6 adjusted. Bunner's Bake Shop do a version of vanilla cupcakes uses cinnamon instead of lemon (and canola oil instead of coconut oil).

  • Hannaha100 on October 19, 2020

    This is a lesson in not messing with the recipe. I repeated again exactly as written - with coconut oil and apple puree and I think these are our favourite vanilla cupcakes so far. I wasn't sure if I was supposed to melt the coconut oil but I did because this was easier to measure. The taste of the coconut oil (combined with lemon and vanilla) helps to disguise the savoury chickpea flour flavour. As a test I did half in paper cases and half in silicone and interestingly the silicone ones rose more but the ones in the paper cases had a flat surface which is good for piping. The paper ones were less moist on the outside than the silicone. Baked at 160C for exactly 22 minutes. Two days later these had dried out slightly but still tasted ok

• Food52 by Helen Rosner

  The 2010 Piglet Tournament of Cookbooks vs. Eugenia Bone's Well-Preserved

  Full review

• Kitchn

  ...a tight, edited selection of favorites from the bakery, including a handful each of muffins, scones, biscuits, teacakes, cookies, cupcakes, and pies. Most, but not all, are gluten-free.

  Full review