Bakerita: 100+ No-Fuss Gluten-Free, Dairy-Free, and Refined Sugar-Free Recipes for the Modern Baker by Rachel Conners

  • How to roast nuts (page 23)

    from Bakerita: 100+ No-Fuss Gluten-Free, Dairy-Free, and Refined Sugar-Free Recipes for the Modern Baker Bakerita by Rachel Conners

    • Categories: Vegan; Vegetarian
    • Ingredients: nuts of your choice
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Notes about this book

  • rmardel on November 23, 2021

    Soft Pumpkin-Chocolate Chip Cookies, page 100. These are excellent and very easy to make. They are actually better the second day, as the flavors have had a chance to meld.

  • Ajammies on November 10, 2020

    Cookie dough fudge - made with peanut butter (make again with cashew). Not super sweet. Make with a generous pinch of salt (or three)

Notes about Recipes in this book

  • Chocolate-hazelnut tart with strawberries

    • crandall57 on March 27, 2024

      Excellent! Keep the tart refrigerated until it's time to eat. Will make this again. I didn't need the entire 1/4 cup of hazelnuts for the garnish. I used a 9 1/2" tart pan.

  • Chocolate mousse pie

    • crandall57 on February 16, 2022

      Delicious! I may have overworked the crust, as it remained soft, but still flavorful. Filling was perfect. Served it with store bought coconut cream in a can and didn't use the pomegranate seeds. Used an 8" springform pan. Will make this again.

  • Salted maple pecan tart with pretzel shortbread crust

    • lolako on February 22, 2024

      I really wanted to like this. The crust was not interesting. The whole tart a little bland.

  • Dark chocolate, pistachio, and cardamom cookies

    • Nik on October 13, 2022

      I have made these cookies every week for the last month and everyone loves them - kids and adults, vegans and nonvegans, cookie monsters and people who don't like sweets. They are perfect with an espresso. The recipe says to rest the dough in the fridge from 2 to 24 hours to let the cardamom flavor developed; I tried a shorter and longer rest and did not notice a difference.

  • Soft pumpkin-chocolate chip cookies

    • NicoleBrown on November 09, 2024

      Great taste! I chilled the dough for a hour as instructed and my cookies did not spread upon baking. I haven’t made many soft cookies and did add a few extra minutes to the timer, but my family inhaled these!

  • Chocolate fudge

    • crandall57 on October 18, 2024

      This fudge is excellent. I used cashew butter and (as recommended) Dutch-Processed cocoa powder. I lined mini-muffin pans and I made 24 mini-muffin sized pieces. I topped them with sea salt.

  • Peanut butter [chocolate fudge]

    • Jviney on April 28, 2025

      Everyone loves this. Melts very easily due to the coconut oil so keep in the fridge until the last minute.

  • Chocolate-peanut butter truffles

    • crandall57 on November 02, 2023

      These are better than the store bought version!

  • Strawberry cashew butter

    • NicoleBrown on July 19, 2025

      A bit of a fail for me, but most likely user error. Recipes like this would have me reaching for my food processor, but author said she prefers the Vitamix so I used that. I found it to be a small, tight space to mix together a nut butter. Author suggests a bit of coconut oil. I don’t like using that so I tried a bit of water instead. Should have went with aquafaba to have better chance with consistency. Still tastes good! But grateful I halved it.

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  • ISBN 10 0358116678
  • ISBN 13 9780358116677
  • Linked ISBNs
  • Published Mar 24 2020
  • Format Hardcover
  • Page Count 256
  • Language English
  • Countries United States
  • Publisher Houghton Mifflin

Publishers Text

Rachel Conners began her blog as a hobby to share baking recipes with friends, but when she started to focus more on gluten-free, paleo, and vegan recipes to make things she could share with her sister, who was following a strict diet due to health concerns, Rachel quickly realized she was onto something. Bakerita surged in popularity as fans flocked to it for delicious and beautifully photographed recipes. Interest in gluten-free, grain-free, dairy-free, and refined sugar–free foods continues to grow in popularity, yet there are remarkably few books available focused just on desserts, and even fewer with recipes that even beginner bakers can make at home. That's where Bakerita comes in, offering recipes for everything from breakfast treats like Lavender-Lemon Raspberry Scones, pies and tarts such as Chocolate Mousse Pie, cakes including Mocha Chip Cheesecake, and updated all-time favorites like chocolate chip cookies, all made without any hard-to-find ingredients.
 

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