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BabyCakes: Vegan, (Mostly) Gluten-Free, and (Mostly) Sugar-Free Recipes from New York's Most Talked-About Bakery par [McKenna, Erin]
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BabyCakes: Vegan, (Mostly) Gluten-Free, and (Mostly) Sugar-Free Recipes from New York's Most Talked-About Bakery Format Kindle

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Longueur : 144 pages Word Wise: Activé Composition améliorée: Activé
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Description du produit



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.

Revue de presse

"In this book, Erin has finally shared her trade secrets — the ingredients and techniques that lend BabyCakes' desserts the flavors, textures, and happiness-factor you'd find in the best patisserie. The highest praise I can offer is this: follow her recipes to the letter and you'll fool them every time."
—Tom Colicchio (from the Foreword)

"At BabyCakes NYC I can eat what I crave without harming my lovely animal friends–or myself. Every since that first fateful day, I’ve been waiting for this cookbook."
—Natalie Portman

"I have multiple food sensitivities…and I’d pretty much given up on the idea that I might be able to have a worthy treat every again. I was so excited to discover BabyCakes NYC, because not only can I eat everything they bake, it’s all delicious!"
—Zooey Deschanel

"The BabyCakes NYC banana bread is the best I've ever had and something I simply can't live without."
—Mary Louise Parker

"Thank all that is holy for BabyCakes NYC…"
—Pamela Anderson

Détails sur le produit

  • Format : Format Kindle
  • Taille du fichier : 3503 KB
  • Nombre de pages de l'édition imprimée : 144 pages
  • Editeur : Clarkson Potter (27 octobre 2010)
  • Vendu par : Amazon Media EU S.à r.l.
  • Langue : Anglais
  • ASIN: B0047O2FDA
  • Synthèse vocale : Activée
  • X-Ray :
  • Word Wise: Activé
  • Lecteur d’écran : Pris en charge
  • Composition améliorée: Activé
  • Moyenne des commentaires client : 4.0 étoiles sur 5 1 commentaire client
  • Classement des meilleures ventes d'Amazon: n°566.988 dans la Boutique Kindle (Voir le Top 100 dans la Boutique Kindle)
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Format: Relié Achat vérifié
These are great & healthy recipes for those like me who can't eat eggs, gluten or diary products. Even people who eat regular cakes enjoy these recipes. Note that the author refers to a specific commercial brand of flour but that most recipes work just fine with plain rice flour with a little of chickpea, quinoa or potato flour.

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Commentaires client les plus utiles sur (beta) (Peut contenir des commentaires issus du programme Early Reviewer Rewards) 3.3 étoiles sur 5 317 commentaires
116 internautes sur 117 ont trouvé ce commentaire utile 
1.0 étoiles sur 5 THIS BOOK IS A TOTAL LIE 30 mai 2010
Par K.K. - Publié sur
Format: Relié Achat vérifié
As others have mentioned, these are NOT the recipes for the baked goods offered in the shop. While these recipes are indeed badly proportioned, full of errors and you will waste a lot of time and $ in making them, the real annoyance is that throughout the book Erin mentions how people "love" this icing, how they "go crazy" for their cupcakes, etc - as though these recipes will make those items. I find it deceptive and greedy that she has led us to believe we can get the same results from these half-baked recipes. The icing contains soy milk powder and Babycakes is a soy-free bakery! Come on, who are you kidding, Erin? She is famously secretive about her ingredients - she doesn't even let the majority of her staff know how to make her stuff - of course she would put out a cookbook with the wrong recipes just to make people have to keep going to her store. Conveniently they now have several shops in the States and offer shipping anywhere. So far I have spent and wasted over $100 in exotic ingredients - and I am a professional cook who knows how to bake. Erin, you should be ashamed of yourself. Not cool!
5 internautes sur 5 ont trouvé ce commentaire utile 
3.0 étoiles sur 5 Recipes do not work 26 août 2015
Par SGT SALKO, ANNA - Publié sur
Format: Relié Achat vérifié
We made the Banana Bread and the whole family loved it :) It was by far the best Gluten Free recipe for banana bread that I have ever tried. That's about it however, the rest of the recipes must not be tested well because the methods are not clear and leave a lot to interpretation. The frosting recipe didn't work at all. It did not emulsify and came out a huge glob. It would have made sense to mention that the coconut oil should be warm and be drizzled into slightly chilled liquid. The temperature here seems to be critical for the final result. A creamy frosting like texture can not be achieved without the proper temperatures of the ingredients. I wish the bakers had focused more on testing the recipes in this book, instead of photography , in a more professional manner prior to publishing. The photography was beautiful though. Good job to whoever did that
75 internautes sur 77 ont trouvé ce commentaire utile 
1.0 étoiles sur 5 i don't have time to read more than what is in the actual book! 10 novembre 2009
Par A. Ko - Publié sur
Format: Relié Achat vérifié
the GOOD:

* the book looks nice. i like the girls and their uniforms. pretty. i have been to the store in NY, and, well, it's a really small store next to chinatown. the book makes the store look much bigger and nicer, but i guess it makes the book look nicer so i marked that as good

* i like the celebrity quotes. although, yes, this is a form of marketing and the fact that i like that thin natalie portman and pamela anderson love the place makes me one big sucker (yes, i feel ashamed that i fall for this marketing stuff!)

* i like the page where erin tells you how to naturally color frosting. neato! have not tried this yet though because...

the BAD:

* like everyone else who has tried to make their fabulous frosting (sooo good in the store), mine flopped big time! i'm not a full-time vegan (guilty! i know!) because i do not have really big food allergies, so i do bake regular food as well and i was VERY excited to see that erin's frosting does not require me to heat egg whites, or use my kitchen aid standing mixer (hated washing the thing twice, once for cupcakes, once for frosting usage). unfortunately, after buying tons of ingredients, my frosting was not thick the next morning. i had to junk the whole thing. it also was not sweet enough.

the UGLY:

* i don't like extra work. i do not like extra clean-up. i do not like extra reading from other sources when it should all be in the same book. after my frosting disaster, i had to go to Babycakes website and read their entire FAQ section on the cookbook on how to fix the dang frosting. then i had to go to martha stewart's website to find the right recipe. then i also read the blog on Babycakes site to see what this one woman did to fix it (added coconut milk, changed the measurement of ingredients). THEN i had to skim read the beginning of the babycakes book to find out that erin does not even use soy milk at all even though her recipe states soy milk (she uses rice milk). sorry, i do not read cookbooks cover to cover, i read recipes and read what i want when i have time. THEN i find out in the FAQ Babycakes section that she uses a special proprietary blend of rice milk powder and it's not on the freakin market!!! it's like a milk powder monopoly only available for the elite with a patent on it that won't allow us common folk to purchase it. what the heck?!

* so bottom line is when i went to Babycakes NYC, i remember the cupcake tasting OK because well, it is a healthier vegan cupcake but the frosting was amazing. when i made the cupcakes, i ended up with a tasty healthy cupcake better than the ones in the store, but a really screwed up frosting. btw, i used, for the first time, king arthur black cocoa powder to give the color a darker hue and king arthur dutch processed cocoa to give it that great chocolate taste. my first time being a pretentious cocoa baker but i had to try and i think it did make a difference. but, the black cocoa does not specify how much to put in. i used 1/4 c black cocoa and 3/4 c dutch processed in the healthy hostess recipe and it turned out fine.

(NEW!!! Updated Sept 2010)

1. Frosting: Have not tried this yet, but I found this information on Martha Stewart and on Erin's Babycakes site although it seems to have been deleted now)
Use 3/4 cup rice milk INSTEAD of soy milk
If you can find it, use rice milk powder INSTEAD of soy milk powder (which I cannot find)
maybe use 1 cup of coconut oil instead of 1.5 cups. If you turn to the chocolate frosting recipe, it's 1 cup over there so I'm not sure which one is right. I still need to try it myself). Either way, if you do the exact recipe as printed you will end up with a liquid slop that will not thicken enough to sit on a cupcake.

2. Just made the apple-cinnamon toastie:
Do NOT POUR the entire batter in the loaf pan. She made a vimeo video stating not to do this. This recipe can be either for TWO loaf pans or use the leftovers to make muffins or whatever. The batter rises A LOT so don't fill it more than half-way before adding the darker sugar added batter that makes the dark swirl.
Notice it calls for 1 cup of roasted apples. When you roast 2 lbs of apples, you get like 4 cups! I made the mistake of not reading and added all 4 cups to my loaf batter. Makes it more watery. So, yea, also notice on the actual apple cinnamon muffin recipe, that she still only says to add 1 cup of apples. So WHY BOTHER making 4 cups? I HAVE NO IDEA!!! Also when you make the sugar dark brown swirl mixture, don't fold the apples in before doing it like she says to. I have no idea why she said to fold them in beforehand, but it just screws up the mixture and the apples kind of get in the way. Anyways, my family still loved it and ate it. I loved it and ate 6 slices in one day. But, I want to make a better loaf next time so that is my advice.

Let's just say, I'm determined to make her stuff even though the book is an illogical mess. I keep a sharpie next to the book and write all over it so I remember what to actually do next time to make it right.

Also, evaporated cane juice is a screwed up marketing word for fine cane sugar or Florida Crystals. Don't get lost asking everyone that works at the grocery store for evaporated cane juice because you will think you can't get it when it's actually there and NOT CALLED evaporated cane juice. Found info on this when I looked online. GOOD LUCK!


After three tries (including the Martha Stewart version which wasn't perfect)... I have perfected the vanilla frosting. Enjoy! Changes are denoted with a (*). Obviously, she has denied the recipe being wrong...but it is. If you look at the choco frosting recipe, you have to balance the ratio of dry ingredients to wet and have them match the vanilla frosting...duh. and they don't match. her dry match, but her liquids don't...obviously something is wrong. For perfect consistency try my version:

1 1/2 c rice milk
1 1/4 c dry soy milk powder (*)
2 Tbs coconut flour (*)
1/2 c agave nectar (*)
1 Tbs vanilla
1 1/2 c coconut oil
2 Tbs Lemon Juice

Note: still can taste soy too much, so if you have rice milk powder it's best to use that. i still can't find it on the shelves over here and hate S&H charges so i haven't tried... but again consistency with my version is great. ergo, my ratio of dry to wet is awesome.
8 internautes sur 8 ont trouvé ce commentaire utile 
2.0 étoiles sur 5 Perhaps a nice jumping off place for an experienced baker 3 juin 2009
Par GF/CF Mom of 3 - Publié sur
Format: Relié Achat vérifié
This book is beautiful, and the recipes sound delicious, but in practice are difficult to turn out. The recipes I've tried have been a nice staring point, but need serious modifications. I've had to wonder if these recipes were actually tested before printing the book. So far I've encountered pan sizes that won't hold the ingredients, cook times that are WAY off, and some amounts that must be mistakes. I've been baking my whole life, and baking gluten-free for over a year, and have found these recipes a challenge to adapt. That said, once I've made my changes I've had some great success and feel like some of our favorite family recipes will be born from this cookbook. If you're going to buy this, consider it a starting point and expect many failures before you find what works for you!
15 internautes sur 15 ont trouvé ce commentaire utile 
2.0 étoiles sur 5 great photos, cupcakes tasted awful 6 juin 2009
Par Deirdre Ruff - Publié sur
Format: Relié Achat vérifié
Received book, very excited to try recipes. Disappointed about all of the recipes with gluten in them, but decided to try the cupcakes and see what all of the hype was about. I spent large amount of time this afternoon gathering all of the ingredients at Whole Foods and other grocery store. Spent more money than I've ever spent for baking a simple dessert, too. I should have followed my intuition about the flour because all of the "bean flours" I've tried in the past taste horrendous, but since the author recommended the recipes be followed closely and precisely, I did as she suggested. Anyone who wants to taste decent cupcakes, PLEASE do not use the bean flours. They are just disgusting. The kids were disappointed, not even able to get more than two bites down. The frosting turned out worse.

Good advice for anyone wanting to bake gluten free: Order "Authentic Foods Brown Rice Flour" found in California. It is worth the cost and it is not grainy like other rice flours and bakes up into fantastic cakes and other desserts . Also, very important---Buy Annalise Roberts' book entitled "Gluten Free Baking Classics." It is the VERY BEST for delicious baked goods! Use the flour combinations she recommends (almost exclusively from Authentic Foods) and you will love dessert again. I'm going to try to use her cake recipes and use them in my cupcake molds for something we can actually enjoy and abandon the BabyCakes recipe. Authentic Foods also has some good recipes to consider o their website. I really wanted to love eating the "healthy" Babycakes recipes as much as I loved looking at the photos in the cookbook, but this has been a big turn off and a waste of my money.
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