Friday, March 9, 2012
Vegan, (Mostly) Gluten-Free, and (Mostly) Sugar-Free Recipes from New York's Most Talked-About Bakery
by Erin McKenna
The recipes use several different kinds of flour and mostly agave syrup for a sweetener. The pictures look really delicious but the recipes look a bit complicated. I think the only one I actually tried was a frosting and it wasn't very good, but I had made substitutions so that didn't mean the recipe wasn't good.