Notes about Recipes in this book

• Vegetable tart

  • Hannaha100 on May 25, 2020

    This works quite well. Used sweetcorn instead of courgette and butternut squash for sweet potato. I subbed tapioca starch for arrowroot and found that I only needed about 1/2 a cup of water. I think I should have rolled it a touch thinner and next time I would probably blind bake. Too salty but otherwise I was pleased with how it held together. Would make again with less salt.

• Sugar cookies

  • Hannaha100 on May 03, 2020

    These were made with tapioca starch for arrowroot, vegetable oil for coconut oil and lemon zest for lemon extract. It made a very wet dough that I had to add more rice flour too to work with. If making again reserve some water. It could have been these swaps but the result wasn't what I was looking for. They tasted nice but had a soft cakey consistency and spread, not maintaining their shape in the oven. No good for decorated biscuits.

• Snickerdoodles

  • Hannaha100 on May 03, 2020

    Made a half batch of these at the same time we made the sugar cookies and liked these so much more, they disappeared much faster! A slightly chewier consistency than I remember for snickerdoodles but very tasty. Fun to make with my daughter, the dough was a little fragile so I formed the balls and then she dunked them in the cinnamon sugar and we both squished them. Made a little small, we ended up with more than stated but with some cinnamon sugar leftover.

• Oatmeal cookies

  • khughes on April 08, 2026

    They are good but not enough oatmeal. They also did not spread out as they baked.