Confession: I am crushing on Allyson Kramer and her new book, Sweet Eats for All. If you’re a home baker like me, I bet you’ll fall head over heels, too. Here, Allyson shares creative twists on classic confections that will satisfy anyone following any sort of special diet. She’s got everyone covered: all 250 recipes are free of gluten and animal products; you’ll also find recipes free of soy, nuts, and corn, as well as an entire chapter devoted to treats free of refined sugar.

Pretty impressive, right?

As a popular blogger and author of Great Gluten-Free Vegan Eats and Great Gluten-Free Vegan Eats From Around the World, Allyson knows her stuff and really does aim to please. Her first two cookbooks have become essential guidebooks for anyone adhering to a vegan and gluten-free lifestyle. This new book is an excellent companion and, well, really a dream come true for vegans, kids, bakers and dessert lovers, and is a must-have if you bake for people of different dietary persuasions.

I’ve made a number of recipes from the book, including gingerbread squares, peanut butter chocolate chia pudding, cinnamon raisin bread and this strawberries and champagne sorbet, and I still find myself thumbing through it on a regular basis. There is just so much awesomeness in this book. Need a recipe for Thanksgiving, Christmas or Easter? An easy summer treat or the perfect kid-friendly birthday cake? She’s got you covered.

If you’re new to vegan and/or gluten-free baking, no problem. Allyson shares all her expert knowledge and secrets of success in the first chapter—Stocking a Sweet Pantry covers all the essential ingredients and tools of the trade, as well as recipes for homemade basics like simple syrup, cashew cream, mascarpone and whipped coconut cream.

Then she moves onto the good stuff with seven more chapters devoted to every sweet you can imagine:

• Killer cakes and toppings
• Captivating cookies and bars
• Luscious pies, pastries, tarts and cheesecakes
• Fabulous frozen treats
• Tempting puddings, custards, jellies and fruits
• Choice chocolates and dandy candies
• Nature’s candy: Refined sugar-free treats

Think you can’t pull off a vegan and gluten-free New York-style cheesecake, flaky homemade puff pastry, perfectly crunchy honeycomb candy, or a Devil’s Food cake complete with rolled fondant and fluffy chocolate frosting? Allyson is here to show you how you can.

This book has lots of less intimidating recipes too. If you’re looking for a simple recipe to share with your sweetie on Valentine’s Day, I highly recommend trying out Allyson’s recipe for strawberries and champagne sorbet, from page 199 of the book. It’s incredible, and only requires four ingredients!

Strawberries & champagne sorbet

Yield: 1 quart

Ingredients:

• 1 pear, peeled and cubed (about 1 cup)
• 2 cups strawberries, greens removed
• 1 cup Prosecco, Spumante, or other sparkling white wine
• ¾ cup sugar

Directions:

1. In a food processor, pulse together the pear and strawberries until well chopped. In a separate bowl, gradually mix the Prosecco with the sugar and stir gently to dissolve. Let rest for about 5 minutes and then stir gently again. Drizzle about ½ cup of the Prosecco mixture into the food processor and blend until quite smooth, for about 1 minute, scraping down the bowl as needed.
2. Add in the rest of the Prosecco mixture and blend until very well combined. Transfer to the bowl of an ice cream maker and process according to manufacturer’s instructions or by following directions on page 186.

From Sweet Eats for All by Allyson Kramer. Reprinted with permission from Da Capo Lifelong, © 2014

Cookbook giveaway:

Thanks to my friends at Da Capo, I have the opportunity to gift a copy of the book to one ADC reader! This giveaway is open to residents of the US and Canada. Enter using the Rafflecopter widget below and I’ll choose a random winner on Friday, February 20, 2015. Good luck!

a Rafflecopter giveaway

You know life is too busy when you realize it’s almost the end of August and you’ve only been to a farmers’ market once. The friendly smiles from local farmers and their hauls of freshly harvested produce is always worth the trek across the Danforth and down Pottery Road to Brick Works, my favourite of Toronto’s long list of seasonal and year-round markets.

I realize the local strawberry season is almost over, but this super simple dessert was enough to satisfy an entire summer’s worth of these precious red jewels. This recipe makes just enough for two or three small portions, so you might want to double the recipe if making dessert for a crowd (or you want to enjoy leftovers).

This is the first time I’ve roasted strawberries and it definitely won’t be the last. Letting them spend some time in the oven allows them to become tender and intensifies their flavour, since some of the water inside the berries evaporates, leaving the sweetness of the berries to become more concentrated.

Roasting strawberries is a quick and easy process that you can do by simply slicing up your berries and popping them into the oven. I like to toss them with balsamic vinegar and a little bit of coconut sugar, too. Of course, what better way to serve them than with a big dollop of whipped cream!

Oh, summer, how I’ll miss you.

Roasted balsamic strawberries

Yield: 2 to 3 servings

Ingredients:

For the coconut whipped cream:

• 1 (13.5oz) can full-fat coconut milk, refrigerated overnight
• 2 to 3 tbsp agave nectar or other sweetener
• seeds of 1 vanilla bean

For the balsamic strawberries:

• 2.5 cups chopped strawberries
• 1 tbsp coconut sugar
• 1 tsp balsamic vinegar

Directions:

1. To make the coconut whipped cream, scoop the cream from the top of the can of coconut milk, reserving the water at the bottom of the can for other uses, like in smoothies.
2. Using a hand mixer or a stand mixer with the whisk attachment, whip the coconut cream until smooth and fluffy. Add sweetener and vanilla seeds and continue to whip until incorporated. Refrigerate until ready to use. (This can be made a day ahead, if desired.)
3. To make the roasted strawberries, preheat the oven to 400F. Place the chopped strawberries in a pan (I used an 8-inch round cake pan) and stir in the coconut sugar and vinegar until the strawberries are all coated.
4. Roast for 10 minutes, or until the strawberries are soft but not mushy. Remove from the oven and allow to cool. Serve in small bowls topped with coconut whipped cream. This is best served immediately but can also be made ahead and refrigerated until ready to serve.

Although she may not know it, my stepmother Lisa is the most responsible for my love of cooking and baking and, ultimately, my endless appreciation for the culinary craft. Growing up, she taught me that food is not just nourishment; it is about celebration, community and love, and it enables us to feed our bodies as well as our spirits.

My mother Catherine, on the other hand, inspired me to pick up a camera when I was 14 and start shooting—anything—and to see the beauty in the little things around me and capture them within the frame. She gave me the courage to pursue this passion way back in high school and it created a whole new confidence in me.

The combination of influences has made me who I am today, and I’m incredibly grateful to have both of them in my life.

Mother’s Day was meant for people like Lisa and Catherine—people who give themselves willingly and selflessly to help those around them. Mothers come in all shapes and forms, but when it comes down to it, it is the nurturing, compassion, love and caring that makes someone a mother.

Since I won’t be able to see either of my mothers this Sunday, I decided to bring them a virtual Mother’s Day brunch right here on ADC. Because brunch is the quintessential Mother’s Day tradition, right? And as you can see, I opted to make pancakes.

Although pancakes are a rare treasure in my household, after discovering this little recipe using buckwheat flour and dates, I think I might proclaim every Sunday morning Pancake Day.

These pancakes are just like the thick, fluffy kind you’d be served in a restaurant. I’ve never been to a restaurant that takes it to this level though—with four layers of thick, gluten-free and vegan pancakes, coconut whipped cream and sliced strawberries. It’s like eating dessert for breakfast, but in a healthy way! I’d serve these with maple syrup for an extra sweet treat.

Three tips for making the perfect pancake:

1. These pancakes require you to blend the dates with the other liquid ingredients before mixing in the flour. Try to get the dates fully blended and smooth. If you don’t own a high-speed blender, try soaking your dates so they are super soft before blending.

2. Be sure to use a well-oiled skillet so the pancakes don’t stick to the pan, especially if you’re using a cast iron skillet. I found re-applying oil after each batch helped too.

3. Preheating your skillet is essential to a successful pancake. After your batter is ready, allow it to sit while you preheat the skillet. You know the skillet is hot enough when you drop a tiny bit of water on it and it sizzles.

Before you know it, you’ll have incredibly delicious pancakes that you can feel good about eating…or serving to your mom on Mother’s Day. Enjoy!

Gluten-free strawberry shortcake pancakes

Yield: 8 pancakes

Ingredients:

• 1 1/2 cups buckwheat flour
• 1 1/2 tsp baking powder
• 1/2 tsp sea salt
• 1/4 tsp ground cinnamon
• 1/8 tsp grated nutmeg
• 2 cups non-dairy milk
• 1 cup pitted Medjool dates
• 2 tbsp fresh lemon juice

Coconut whipped cream:

• 1 can (13.5oz) full-fat coconut milk, refrigerated overnight
• 2-3 tsp agave nectar or other sweetener
• Seeds of one vanilla bean

Layers and garnish:

• 2 cups fresh strawberries, sliced

Directions:

Coconut cream:

1. Scoop the cream from the top of the can, reserving the coconut water at the bottom of the can for other uses, like smoothies.
2. Using a hand mixer or a stand mixer with the whisk attachment, whip the coconut cream until smooth and fluffy, about one minute. Add sweetener and vanilla seeds and whip until incorporated. Cover and refrigerate until ready to use.

Pancakes:

1. To make the pancakes, whisk together the buckwheat flour, baking powder, salt, cinnamon and nutmeg in a large bowl.
2. In a high-speed blender, blend the almond milk, dates and lemon juice until well combined and smooth. Pour this mixture into the bowl with the dry ingredients and stir until a thick batter is formed.
3. Preheat an oiled skillet over medium heat. Scoop 1/3 cup of batter onto the skillet and smooth out with the back of a spoon. Cook until the bottom is lightly browned, then carefully flip over to cook the other side. Repeat with remaining batter.
4. To assemble, place a pancake on a clean plate, place a layer of sliced strawberries and then spread or pipe the coconut whipped cream on top. Repeat with as many layers as you want (one or two per person is probably enough). Serve immediately.

Recipe adapted from this one.

This particular festival has had a special place in my heart since moving to Toronto in 1998. Known as the largest event of its kind in North America, it is a place where like-minded individuals gather to celebrate cruelty-free food, health and advocacy, discover delicious new products and ideas, and enjoy a variety of inspiring presentations and cooking demos.

And it is the first place where I felt I truly belonged. Growing up in a small town, I had never met other vegans or vegetarians who shared the same passion for animal rights and cruelty-free living. Shortly after my first festival experience, I bought a membership for the Toronto Vegetarian Association and eventually became a volunteer, helping to promote the lifestyle as an outreach leader, photographing the festival, handing out vegetarian restaurant directories, and proofreading the website.

This year’s event provided the opportunity to do something I always dreamed of—presenting a dessert demo in front of festival attendees with my partner in kitchen crime, Lisa.

Our demo was titled The Raw Ice Cream of your Dreams. Have you ever dreamed of an ice cream shop that served up sensational sweets free of dairy, eggs and sugar? Well, if you’ve ever imagined tasting a big scoop of cookie dough, mint Oreo or strawberry cheesecake ice cream delights without any harmful impact on your health or that of your fellow animals, then you would have loved this demo. We served up an enticing menu of frozen confections that are vegan, gluten-free and unbelievably decadent.

Lisa and I saw a number of familiar faces in the packed room (close to 200 attended!), but for someone who isn’t used to speaking in front of a crowd, it was certainly nerve-racking for me but also so much fun. Thank you to everyone who came out to support us!

For those who weren’t able to be there and taste the samples we shared, I’d like to give you our delicious recipe for strawberries shortcake blizzards. They’re quite easy to prepare—the base of the ice cream sundae involves whipping frozen bananas into soft serve. If you’ve never tried it, I encourage you to put your blender or food processor to work right now.

Strawberry cheesecake blizzards

Yield: 4 servings

Ingredients:

Strawberry swirl:

• 1 cup strawberries, hulled
• 1 tsp lemon zest
• 2 large medjool dates, pitted
• 2 tsp coconut oil

Crust:

• 1/4 cup raw almonds
• 1/4 cup raw pecans
• pinch of sea salt
• 4 large medjool dates, pitted

Banana soft serve:

• 2 bananas, peeled and frozen
• 1 tsp fresh lemon juice

Directions:

Strawberry swirl:

1. In a food processor, combine the strawberries, zest and dates. Process until smooth.
2. Add the coconut oil and process until well combined.
3. Chill in the refrigerator for 20 minutes.

Crust:

1. In a food processor, pulse the almonds, pecan and sea salt into a fine meal.
2. Add the dates and pulse until well combined.

Banana soft serve:

1. In a blender or food processor, blend the bananas until a creamy, ice cream consistency is achieved. Add the lemon juice and pulse to incorporate.

To assemble:

1. Divide the soft serve between four bowls. Add 1/4 cup of strawberry swirl and 2 tbsp of crust. Swirl the mixture gently with a spoon.

Better still, I headed out on Saturday evening to spend time with my loveliest of lady friends. I’m convinced there’s no better cure for stress than an evening with friends, food and wine—this particular combination always leaves me glowing with happiness (not just from the wine).

To celebrate, I couldn’t help myself from taking advantage of the strawberries that seem to be invading the produce aisle at the grocery stores. Although I’m still anticipating the local harvest, I created a scrumptious summer tart by combining fresh strawberries and Granny Smith apples and baking them in a lovely pistachio and poppy seed crust. Enjoy!

Strawberry apple tart

Yield: one 8-inch tart

Ingredients:

For the crust:

• 3/4 cup unbleached flour
• 1/3 cup whole wheat pastry flour
• 1/2 cup ground pistachios
• 1 tbsp poppy seeds
• 1/8 tsp baking soda
• 1/8 tsp sea salt
• 1/4 cup sunflower or canola oil
• 1/4 cup pure maple syrup
• 1/2 tsp pure vanilla extract

For the filling:

• 2 Granny Smith apples, cored and peeled
• 1 pound of strawberries, rinsed and dried
• 1/4 cup pure maple syrup
• 2 tbsp fresh lemon juice
• 1 tbsp cornstarch

Directions:

For the crust:

1. Using a stand mixer or hand mixer, combine the unbleached flour, whole wheat flour, pistachios, poppy seeds, baking soda and salt.
2. With the mixer running, add the oil, maple syrup and vanilla extract and continue to mix until combined. The dough should stick together when pressed between two fingers.
3. Press the dough into a flat disk shape and wrap tightly in plastic wrap. Refrigerate for about 30 minutes. While the dough is chilling, proceed with the filling (recipe below).
4. Roll out the dough in between 2 pieces of parchment paper, working from the middle out, until it is large enough to fit into an 8-inch tart pan with a removable bottom.
5. Carefully transfer the dough to the tart pan and gently press it down to fit, filling cracks where needed. Be sure the dough is not thicker where the sides and bottom meet. Trim any excess dough on the rim. Refrigerate for 15 minutes.
6. Make small indents in the bottom of the unfilled crust with a fork and prebake it on the bottom rack of the oven for 10 minutes at 400 degrees.
7. Remove the crust from the oven and evenly spread 1 tsp of coconut oil on the bottom of the crust. Next, spoon the filling into the crust and slip a cookie sheet underneath it (to catch the juices while baking).
8. Return the tart to the bottom rack of the oven and bake at 375 degrees for 30 minutes. If you notice the edges are browning too much during baking, cover with aluminum foil.
9. Reduce the temperature to 350 degrees, move the tart to the middle oven rack and continue to bake for another 15 minutes. Remove the tart from the oven and allow it to sit undisturbed for 2 to 3 hours before serving. Store leftovers at room temperature, covered loosely with plastic wrap.

For the filling:

1. Cut the apples and strawberries into 1/2-inch pieces and place them in a saucepan. Add the maple syrup and lemon juice and allow to sit for about 20 minutes.
2. Stir in the cornstarch and cook the mixture over medium-low heat until it comes to a boil, and then simmer for about 1 minute, stirring constantly. The mixture should thicken. Remove from heat and allow to cool until the crust is ready.

I recently had a reader ask if it’s possible to make a raw cheesecake like my raw chocolate chili cheesecake that is free of coconut and cashews. Although both cashews and coconut oil are main ingredients in most recipes, I was determined to create an alternative.

Here’s the deal: a raw cheesecake means that all the vitamins, minerals and enzymes present in the whole foods you use to make the cake remain intact. Instead of a plateful of empty calories, you actually have a handful of fruit and nuts that are doing your body some good. Coconut oil is important in helping raw cheesecakes firm up because it solidifies at temperatures below 25 C. Cashews are also a staple because of their bland flavour. Soaking them is a pretty common practice: it neutralizes their enzyme inhibitors, makes them easier to digest and also softens them for easier blending. In this case, macadamia nuts came to the rescue and proper proportions made it so that the cake could sit at room temperature sans coconut oil without melting into a nutty mess.

For those who are sensitive to cashews or coconut, this is a dreamcake come true. I chose to make a vanilla and strawberry combo, but please don’t let that stop you from experimenting. If you like blueberries, use ’em. If you’re a chocolate lover, throw in a tablespoon of raw cacao. The sky is the limit. I made this recipe for two mini cheesecakes, but you can always double the ingredients for a larger cake. Enjoy!

Raw strawberry dreamcake

Yield: two mini cheesecakes

Ingredients:

Crust:

• 1 cup raw almonds
• 1/2 cup raw pecans or walnuts
• 2/3 cup chopped dates
• 1/4 tsp sea salt

Filling:

• 1 1/2 cups raw macadamia nuts, soaked overnight
• 1/3 cup raw agave nectar
• 1/4 cup fresh lemon juice
• seeds of 1 vanilla bean
• 1 cup chopped strawberries

Directions:

Crust:

1. In a food processor, process the almonds and pecans to a coarse meal. Add the dates and salt and process to combine. The mixture should stick together when press between two fingers. If it seems a little dry, add a teaspoon or two of water.
2. Press the mixture firmly and evenly into the bottom of two mini 4.5-inch springform pans. Set aside.

Filling:

1. In a food processor or high-powered blender, process the macadamia nuts, agave nectar, lemon juice and vanilla bean seeds until smooth (this may take a few minutes).
2. Spoon about 1/3 cup of the mixture into each of the springform pans and smooth out the top.
3. Add the strawberries to the remaining mixture in the food processor and process until smooth.
4. Add the mixture to the top of the vanilla filling (there should be enough for about 1/3 cup each) and smooth out with an offset spatula or the back of a spoon. Place the pans in the freezer for at least 2 hours or more to set. This tart can be frozen for several weeks. Just wrap the pan tightly in plastic wrap and tin foil. Let sit at room temperature for about 10 minutes before serving.

One concept I came up with involved the use of apple butter, which is similar to applesauce but more concentrated in texture and flavour. It is produced by slow cooking apples and apple cider to the point where the sugar in the apples caramelizes, turning the apple butter a deep brown. Cinnamon or other spices are often added for extra flavour. I found a simple sugar-free recipe here, but you can also buy it commercially (Eden Organic apple butter is widely available in Toronto).

I also had a large supply of local, organic strawberries in my freezer (I tend to stock up on berries when they’re in season), so I got into my mad scientist mode and went to work on creating a healthy new treat. After two interesting trials, I ended up with a sugar- and gluten-free treat that will most definitely please any sugar addict. The natural sweetness of strawberries and ripe bananas, combined with oats, almonds and spiced apple butter, make for one delicious evening treat–it’s particularly good served with banana soft serve and sliced fruit. This became my second entry to the September SOS Kitchen Challenge, hosted by Ricki of Diet, Dessert and Dogs and Kim of Affairs of Living. 

Fruit 'n' oat squares

Ingredients:

For the base and topping:

• 1 very ripe banana
• 1/2 cup unsweetened applesauce
• 2 cups rolled oats (see notes below)
• 1 cup unsweetened coconut flakes
• 1/2 cup chopped walnuts or pecans
• 1 tsp cinnamon
• 1/2 tsp salt
• 2 tbsp coconut oil, melted
• Topping additions: 1/4 cup each rolled oats, unsweetened coconut flakes and chopped nuts

For the filling:

• 3 cups chopped strawberries, fresh or frozen
• 1/2 cup unsweetened apple butter
• 1/4 tsp each cinnamon and nutmeg (optional, if using plain apple butter)

Directions:

For the base and topping:

1. In a food processor, blend the banana and applesauce until smooth.
2. Add the oats, coconut, cinnamon and salt and blend to combine.
3. Add the coconut oil and nuts and pulse a few times to combine.
4. Press the batter evenly into the bottom of an oiled 8 x 8 inch square pan, reserving 1 cup of batter for the topping.
5. Put the remaining 1 cup of batter in a medium bowl and break it up into small chunks with a spoon or fork.
6. Mix in the additional topping ingredients (oats, coconut and nuts) to the batter. Set aside.

For the filling:

1. Blend the strawberries, apple butter and optional spices in a food processor until smooth.
2. Spread the filling evenly over the oat base in the pan.
3. Drop small pieces of the topping over the fruit filling, spreading out evenly. Press down gently with the back of a spoon.
4. Bake at 350 degrees for 35 to 45 minutes or until golden brown.
5. Allow to cool for about 10 minutes before cutting into squares. Serve warm or at room temperature and store leftovers in the fridge.

If you have a gluten intolerance, use oats that are certified gluten-free. Oats don't naturally contain gluten, but commercial brands can be contaminated by contact with grains that do.