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Let Them Eat Cake: Classic, Decadent Desserts with Vegan, Gluten-Free & Healthy Variations by Gesine Bullock-Prado

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Notes about this book

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Notes about Recipes in this book

  • Peanut butter toga cookies

    • Summerlandsky on April 23, 2015

      These were I interesting...good...but not sure if I'll make again. If I do I'll reduce the nanami togarashi spice by half as the spice was way too hot for my family, especially the kids. Nice to have that little kick though.

  • Hummingbird muffins--healthier variation

    • Summerlandsky on May 18, 2015

      These were very tasty! I didn't have sprouted flour so I used 170 g of whole wheat pastry flour. I was able to get 20 muffins from the batter. I was concerned the steel-cut oats in the topping would be too hard, but they softened nicely. It also needed 27 minuted to bake. Will make again and freeze extra for school lunches.

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  • ISBN 10 1617690805
  • ISBN 13 9781617690808
  • Published Mar 03 2015
  • Format Hardcover
  • Page Count 224
  • Language English
  • Countries United States
  • Publisher Stewart, Tabori & Chang Inc
  • Imprint Stewart, Tabori & Chang Inc

Publishers Text

In today’s allergy-prone and health-obsessed world, there are times when the refined sugar, eggs, wheat, or butter in our favorite treats just won’t cut it. Let Them Eat Cake includes 80-plus classic recipes in all their extravagant glory, as well as the secrets to making three alternative versions of each one: healthy, gluten-free, and vegan. From a Fudgy Chocolate Bundt and Maple Madeleines to Meyer Lemon Mile High Pie and Banana Split Ice Cream, this collection of cookies, muffins, brownies, pies, and cakes proves that, no matter your preferences, you can always have your cake and eat it, too.

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