Notes about Recipes in this book

• Anzac biscuits

  • reader1trees on November 08, 2023

    I've made this recipe twice using Doves Farm Freee gluten free plain flour and it has been a success. The second time I reduced the individual biscuit size to 25g as I found the 60g size too big and my friends preferred the smaller size too. I baked them for 12 minutes in a conventional oven at 200C and then left them to cool on a wire rack. They were lovely and crispy on the outside while still being chewy inside which was perfect. My top tip is to make sure your muscovado sugar has no lumps before you add the oil and water.

• Two-tone chocolate cake

  • Astrid5555 on January 28, 2024

    Amazingly fudgy brownie meets lightest chocolate mousse, so delicious! Quick and easy to make, very low effort recipe!

  • Staceydee on March 19, 2026

    Have made this numerous times for many people and have received rave reviews

• Vrioche

  • tsp on January 06, 2025

    Made it twice. Substituted rice syrup for golden syrup and used more yeast (the amount recommended on the package). It’s light and fluffy, stores well and it is perfect for a French toast

• Banana chip cookies

  • Astrid5555 on January 28, 2024

    Like all the other recipes I have tried from this book so far very low effort to high reward ratio! My boys loved them!

• Chocolate chip cookies

  • mackenzie301247 on March 12, 2026

    Pretty good but nothing amazing. A solid olive oil cookie base to get creative with, but more cakey than chewy and crisp (my preferred cookie.) I recommend the Ovenly recipe on Food52 if your oreferences align with mine.

• Chocolate tahini cookies

  • Astrid5555 on April 20, 2025

    What‘s better than a chocolate cookie? A chocolate tahini cookie! Sprinkled some sea salt flakes on top, and these were perfect!

• Bakewell tart

  • mackenzie301247 on March 12, 2026

    Really delicious, but I found the frangipane didn't set and was quite gloopy - maybe I screwed up somewhere. Will definitely be trying again with this one.

• Lemon tart

  • kat_uwz436 on February 22, 2026

    Easy to follow recipe and the videos are helpful. Lovely crisp pastry and tangy lemon filling

• Fluffy scones

  • tsp on September 13, 2024

    I’ve made it twice this week. Both times divided into plain and with raisins. I didn’t have a 6cm cookie cutter so I used the 8cm instead. I baked it for 12 minutes and it was undercooked inside. For the second try I cut it in triangles and baked for 25 minutes. They were cooked but a bit more crumbly. I’d like to bake it in 10-11 minutes as the recipe says but it seems impossible. Maybe the humidity is too high. The taste is good but for the second try I’ve reduced the salt a bit. It was my first time eating and cooking scones so I have no reference to how it’s supposed to taste but I liked it.

• Madeleines

  • kat_uwz436 on February 11, 2026

    Lovely recipe, easy to follow and nice light cakes. I coated mine in cinnamon sugar when they were warm as suggested in the book

• Maple cake

  • SKCol on May 11, 2026

    I found this cake a little difficult to make. I had to restart the dry caramel as I burnt it. The instructions in the cookbook and the video seem to differ a little which makes it a bit confusing. I left the cream in the fridge for 6 hours (as the recipe states) and I could not get it to whip at all. I then put it in the freezer for 15 minutes (per the recipe) and still nothing. So I then weighed the cream and halved it. Using half of the cream and half Flora whipping cream. Which worked great. The other half of the cream I left in the fridge for another day and then tried whipping out of curiosity and it then did whip perfectly. So in my experience the cream needs 12-24 hrs in the fridge. This cake does taste good and looks impressive. I had two non vegans say it was the best cake they’ve eaten in ages. I just don’t think I’d probably make again due to my difficulties.

• Apple cake

  • Astrid5555 on January 28, 2024

    This is an excellent apple cake, got rave reviews from my colleagues at work. No one guessed that this cake was vegan. The crumble is genius.

• Earl Grey loaf cake

  • kat_uwz436 on May 17, 2026

    Really simple recipe and super quick to make. I swapped the earl grey tea leaves for chai and sprinkled the top with cinnamon sugar!

• Lemon drizzle loaf

  • mackenzie301247 on March 12, 2026

    Genuinely one of the most delicious lemon drizzle loafs I've had. Knocking off a star due to the confusion with recipe instructions in print vs in the instruction video.

• Short sweet pastry

  • mackenzie301247 on March 12, 2026

    Easy to make if you make the emulsion in a blender per the YouTube video. Mine came about a bit crumbly but baked well and retained its structure nicely for the bakewell tart.

• Eat Your Books by Jenny Hartin

  A gorgeous book that focuses on plant-based baking with approachable recipes.

  Full review