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    Babycakes Covers the Classics (Hardback) By (author) Erin McKenna

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    DescriptionFollowing on from her adored debut cookbook, Erin McKenna satisfies all our food fantasies with 50 recipes of perennial favourites - all created without gluten, dairy, eggs, or refined sugar. Filled with timeless sweet and savoury treats that vegans and the healthily-minded can indulge in.


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  • Do judge this book by its cover!5

    Renique Males This book is one of my absolute favourites. The front cover sums up its inner pages - the book is written with a funny and spirited attitude, with all recipes teamed with beautiful full colour glossy photos - it is definitely not a book to read when you're hungry with sugar cravings!

    The recipes are easy to follow and definitely cater for the sweet-toothed, however sugar-free alternatives are also given (primarily agave).

    Staple ingredients are pre-mixed GF flours, which are high in starches and processed flours. Only some recipes (donuts for example) use wholegrain flours such as brown rice and chickpea. Most recipes also call for copious amounts of processed coconut oil (flavourless and odourless) but I have substituted on occasion with canola oil (much cheaper) and the results have been very similar.
    Some ingredients (e.g. ricemallow creme) are very expensive and hard to come by in Australia.

    My definite favourite section of this book is the donuts. They can be made as healthy/naughty as you prefer and are baked rather than fried. These recipes alone are worth purchasing the book. by Renique Males

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