BabyCakes Vegan, (mostly) gluten-free and (mostly) sugar-free recipes from New York's most talked about bakery

Diagnosed with wheat and dairy allergies in 2004, McKenna faced a life free of cupcakes, pies and brownies. Refusing to accept such a bleak future, McKenna did her research and opened Babycakes, a vegan, gluten-free bakery that has since been warmly embraced by cupcake-crazy Manhattanites. Here she shows readers how to create vegan and gluten-free versions of favorites like apple pie, chocolate chip cookies, gingerbread and Babycakes's infamous cupcakes (named best in the city by New York magazine in 2006). Her like-for-like recipes (including Healthy Hostess cupcakes and ingenious methods for dying frostings without artificial food coloring) are sure to satisfy discerning palates, and her emphasis on the traditional (blondies, biscuits, red velvet cupcakes, etc.) make her recipes easy to incorporate into the regular rotation. A number of specialty ingredients are required (agave nectar, xanthan gum, coconut oil, etc.), which can be pricey but are fairly easy to source (online vendors are listed).; Happily, however, McKenna keeps the ingredient list to a minimum. Those new to gluten- and sugar-free baking may be intimidated, but McKenna is friendly, patient, enthusiastic and encouraging. Those with dietary restrictions, and their families, will find this cookbook a sweet revelation. (Apr.) Copyright 2009 Reed Business Information.

Blondies This recipe's dynamic is hard to explain, and I really like that. This is the charm of the blondie. The vanilla and chocolate have a subtle repartee, with neither really dominating nor giving way to the other. Initially, the vanilla seems to cede center stage to the chocolate, but if you pay close attention, you'll notice how the vanilla rounds out the chocolate with a seductive mellowness, ultimately creating balance. Making them bite-size gives a great crunchy texture, but you can also bake them in a cake pan and serve them as squares. Either way, blondies are best served warm.    • 1/2 cup garbanzo--fava bean flour    • 1/2 cup brown rice flour    • 1/2 cup potato starch    • 1/4 cup arrowroot    • 1 1/4 cups evaporated cane juice    • 2 teaspoons baking powder    • 1/4 teaspoon baking soda    • 1 teaspoon xanthan gum    • 1 teaspoon salt    • 1/2 cup coconut oil, plus more for the tins    • 1/3 cup homemade applesauce or store-bought unsweetened applesauce    • 2 tablespoons pure vanilla extract    • 1/2 cup hot water    • 1 cup vegan chocolate chips Preheat the oven to 325°F. Lightly grease three 12-cup mini-muffin tins with oil. In a medium bowl, whisk together the flours, potato starch, arrowroot, evaporated cane juice, baking powder, baking soda, xanthan gum, and salt. Add the ½ cup oil and the applesauce, vanilla, and hot water and stir until the batter is smooth. Using a plastic spatula, gently fold in the chocolate chips just until they are evenly distributed throughout the batter. Using a melon baller, scoop the batter into each prepared mini-muffin cup. Bake the blondies on the center rack for 9 minutes, rotating the tins 180 degrees after 5 minutes. The finished blondies will be golden brown and firm to the touch. Let the blondies stand in the tins for 10 minutes. To maintain freshness, leave the blondies in the muffin tins until ready to serve. Cover with plastic wrap and store at room temperature for up to 3 days. Excerpted from Babycakes: Vegan, Gluten-Free, and (Mostly) Sugar-Free Recipes from New York's Most Talked-About Bakery by Erin McKenna All rights reserved by the original copyright owners. Excerpts are provided for display purposes only and may not be reproduced, reprinted or distributed without the written permission of the publisher.