Review & Giveaway: The Allergy-Free Cook Bakes Bread: Gluten-Free, Dairy-Free, Egg-Free

Quite a few people stumble into veganism by way of researching their food because of allergies, and if you're one of those vegans The Allergy-Free Cook Bakes Bread: Gluten-Free, Dairy-Free, Egg-Free will dazzle you with its crazy-huge collection of baked delights including sweet breads, muffins, cinnamon rolls, donuts, savoury crackers, biscuits, scones, tortillas, yeast breads, rolls, pitas, bagels, and pizza crusts.

Blogger and author Laurie Sadowski delivers an amazing number of recipes free from gluten, wheat, dairy, and eggs, as well free from soy, yeast, corn, tree nuts, peanut, and citrus. This book is the most comprehensive allergy/gluten-free bread baking collection I've seen to-date.

The array of ingredients used is incredible: this way of gluten-free eating is a way to vary your diet significantly, not restrict it! There are so many flours mixed and matched throughout this book that ye olde world wheat flours start to look pretty darn dull by comparison. With 7,000 edible plants in the

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Choc Chip Coconutty Cookies

Husband says, "These have an interesting texture." ... WOT! WOT'S WRONG? He says, "They're really good." ... H'okay, then! I'm not into cooked sweet things much these days (RAW FOODIE ALERT!), but my husband tells me these are blog-worthy.

Orgran gluten-free plain flour mix results in a texture that is somewhere between most gluten-free things & wheat flour things... thus interesting! The peanut oil gives these biscuits a pleasant roasted taste, too... Obviously these biscuits are not part of a weight-loss programme, but they can be used as part of a tasty vegan snacking programme.

& I used agave to sweeten instead of processed sugarcane, hooray. You could also use maple syrup if you are from a certain part of the world where that stuff is abundant & cheap...!

Choc Chip Coconutty Cookies

Makes: HEAPS.
Gluten-free, sugar-free, soy-free.

Dry ingredients: 2 cups gluten-free plain flour mix (eg. Orgran) ½ cup muesli (I used our homemade mix of buckwheat, nuts, puffed grains, seeds, etc) ½ cup chunky almond meal

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Yummy Carob & Coconut Cookies

Makes around 6 large or 12 small biscuits/cookies.

Yummy Carob & Coconut Cookies

1 cup raw almonds ¾ cup dates, pitted pinch sea salt ½ cup raw carob powder* ⅓ cup shredded coconut ¼ cup buckwheat crispies (whole hulled groats soaked & dehydrated) (optional)

Put almonds (air-dried or towel-dried if pre-soaked) & salt into food processor. Process until chopped into tiny pieces. Add dates slowly, processing until well-combined. Add carob powder & process until combined. Add coconut, pulse until mixed through. Tip mixture into another bowl & stir through the buckwheat. Grabbing about a tablespoon of mixture at a time - roll into a ball & squash flat into a cookie/biscuit shape (if you don't use soaked almonds, you might need to add a little water to get the mixture to stick together). Repeat until all mixture is used up. Refrigerate (or dehydrate until desired texture is reached).

Other options:
+ Press a piece of dried fruit, dried berry, a nut (eg. pistachio, macadamia, or chopped walnut pieces

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Raw Ginger Biscuits

As promised! Including a crap blurry photo taken with my daft mobile phone... They kinda look like tiny falafel patties. But they don't taste like 'em!

Raw Ginger Cookies

    1 cup raw almonds 1 cup shredded coconut ¾ cup dates 1 tsp sea salt roughly 1 inch chunk of fresh ginger root, grated

Process almonds and salt to a powder in a food processor. Slowly add dates, one at a time. Add coconut, and pulse processor until just combined. If you want "smoother" cookies, use desiccated coconut instead of shredded. Add ginger gradually. Taste test mix to check if desired gingery-ness has been reached. Empty contents of processor into bowl. Taking 1 tsp to 1 tbsp size chunks of dough, roll into balls then press flat into desired biscuit/cookie shape. Refrigerate to firm up. Optional: instead of refrigerating immediately, dehydrate on a low setting for several hours to achieve a drier, crispier biscuit/cookie.

Note: I wouldn't recommend these ginger cookies for pregnancy

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Lots of Spelt Ginger Biscuits and Iced Green Tea with Lime & Ginger

Note these are low-gluten cookies made with spelt flour, not entirely gluten-free. If you want gluten-free, it's probably good to use a soy-based gluten-free flour like F.G. Roberts, but it will make a softer/wetter mix. For soy-free & pre-mixed-flour-free, you can use a mix of equal parts potato starch, chickpea flour, brown rice flour, and tapioca starch, which tends to work well for a lot of pastry-style/biscuitish things. Also note that in the land of Australian English we use the terms cookies and biscuits interchangeably. I don't know what's up with those north American savoury "biscuit" things. Sorry, guys!


5 cups organic spelt flour (see above for alternatives)
2 tbsp ground flax (linseed meal)
1 tsp xantham gum (optional)
2 tsp baking soda
2 tsp baking powder
1 tsp salt (add a little more if your baking powder is salt-free/gluten-free/aluminium-free fancy junk like mine)
1 cup sunflower oil (or other unscented vegetable oil)

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