Customer Reviews for

The 100 Best Gluten-Free Recipes for Your Vegan Kitchen: Delicious Smoothies, Soups, Salads, Entrees, and Desserts

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  • Posted December 6, 2011

    more from this reviewer

    Great recipes...even non-vegans will like the results

    Good gluten-free recipes are tough to find. Add in the challenge of making them vegan as well and you¿ll be pleasantly surprised by the great recipes in this cookbook. Most people know that each way of fixing food brings challenges for texture, taste and mouth-feel. Ms. Keough resolves these issues with decided success and penache.

    As a cookbook reviewer, I see a lot of books. In the average book I¿ll be interested in say 3-5% of the recipes presented. In most cases that is the extent of something being presented that is new and interesting. This book was a pleasant surprise¿I selected more than 10 recipes I wanted to make. Each time I picked up the book and paged to one of those I selected I found another one to add to the list. Fortunately, I can keep it around and really enjoy the other recipes at my leisure.

    As someone who is making the shift to gluten-free cooking, I found one recipe delightful in particular. The results offer a very satisfying texture, great flavor and won overwhelming approval in my home. We all agreed this was a great recipe to make again simply because we loved it, not just because it was vegan, gluten-free and adequate. I hope you¿ll make this one tonight for dinner. Although I froze the couple extra waffles from the recipe, they disappeared in a couple days for quick breakfasts. In fact, a double batch might be just the thing.

    Almond Butter Waffles with Powdered Sugar

    2 ¼ cups all-purpose gluten-free flour
    4 teaspoons baking flour
    1 teaspoon xanthan gum
    ¼ teaspoon Celtic sea salt
    3 tablespoons agave or coconut nectar
    1 tablespoon vanilla extract
    ¼ cup applesauce
    2 ¼ cups almond milk
    ¼ cup vegetable butter, melted
    ¾ cup raw almond butter
    Swerve or ZSweet confectioners¿ sugar for sprinkling*

    Preheat a waffle iron. Lightly coat with cooking spray. Sift together the flour, baking powder, xanthan gum, and salt.

    Put the flour mixture in the bowl of a stand mixer fitted with the paddle attachment. Slowly beat the mixture will adding the agave or coconut nectar, vanilla, applesauce, almond milk and vegetable butter. Scrap down the sides of the bowl. Beat in the almond butter until the batter is smooth.

    Pour a ladleful onto the waffle iron and cook for about 4 minutes, until golden. Repeat until all the batter has been used. Dust the waffles with confectioners¿ sugar by sifting over. Serve immediately.

    Yields: 6-7 waffles.

    When I made the batter my husband came by and saw the flecks from the almond butter. He definitely wondered what was in the batter. However, that did not slow down the enjoyment of these waffles for our breakfast-style dinner. I also used the trick of placing the completed waffles in the oven pre-heated to 200 degrees. They held well so we could all eat at the same time.

    My family also approved them with jam or syrup. This recipe, along with many others, is a real winner. When food is great all on it¿s own, special dietary needs become less weighty. Let¿s put the fun back in food with these recipes from Ms. Keough. I hope you¿ll buy and use this book as much as I know I will in the years to come.

    *Purchasing details provided in the book

    1 out of 1 people found this review helpful.

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  • Anonymous

    Posted September 7, 2011

    Highly Recommended

    excellent

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  • Anonymous

    Posted July 20, 2013

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  • Anonymous

    Posted November 23, 2013

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