Today I am kicking off the cookbook tour of one of my favorite bloggers, Cara Reed of Fork and Beans! I was so very honored to review her new book, Decadent Gluten Free Vegan Baking – I have been giddy excited for her as she worked on it.
I am also giving away a copy to one lucky reader – read on for details.
Cara and I have been friends for a while – I am drawn to her incredibly creative interpretations of some classic childhood favorites. We also share a love of Halloween. This girl knows her candy.
While I love to cook, baking is where my love of cooking began. Another reason I am happy to finally have my hands on Cara’s new book – you can quickly tell she works hard to perfect her recipes. Gluten free baking is not easy, I can attest. Cara has schooled herself in gluten free flours, and her skills are evident in her recipes.
I have made several recipes from this book already – from Yeast-Free Cinnamon Buns and Pumpkin Streusel Bread to Chocolate Cupcakes and Nutter Butter Frosting. Yep, Nutter Butter.
If I have a dessert choice, though, it will almost always be cheesecake. It is summertime, what better time for a cool tart Key Lime flavor. I made these Key Lime Cheesecake Bars twice, and everyone who was lucky enough to try them raved!
Key Lime Cheesecake Bars
makes 12 bars
FOR THE CRUST
1½ c/390 g Gluten-Free Graham Crackers, crushed (page 49)
⅓ c/75 g vegan butter, melted
¼ c/50 g granulated sugar
2 Tbsp/28 g brown sugar, packed
FOR THE LIME FILLING
2½ c/640 g cashews, soaked for 1 to 2 hours
½ c/120 ml lime juice
¼ c/60 ml nondairy milk
¼ c/60 ml agave nectar or maple syrup
2 tsp/7.5 ml vanilla extract
Zest of 2 large limes
2 tsp/7.5 ml homemade green food coloring for more of a green hue (optional page 161)
⅓ c/80 ml unrefined coconut oil, melted
Preheat oven to 350°F/180°C. Grease an 8 x 8-inch/20 x 20-cm pan.
Combine all of the ingredients for the crust until well mixed. Press into the pan and bake for 10 to 12 minutes. Allow to cool.
To make the filling, combine all the ingredients except for the coconut oil in a blender until completely smooth. If it is difficult to blend, add 1 tablespoon/ 15 ml of water at a time until the mix is able to blend properly. Try not to add too much, though—you want a thick filling.
Add the oil and blend until combined.
Pour over crust, cover with foil and chill in the fridge for several hours until firm. If you can allow it to set overnight, that is ideal. Top with homemade Coconut Whipped Cream for a decadent treat.
Key Lime Cheesecake Bars recipe printed with permission from Decadent Gluten Free Vegan Baking by Cara Reed Page Street Publishing (August 5, 2014)
GIVEAWAY: one winner will receive a copy of the book Decadent Gluten Free Vegan Baking. One winner, three ways to enter:
1) Leave a comment on this post: what is your favorite recipe – entree or dessert – that you would like to see made vegan / gluten free?
2) Follow spabettie on twitter and tweet this: win the Decadent Gluten Free Vegan Baking cookbook @spabettie –> http://www.spabettie.com/?p=12850
3) Follow spabettie on facebook and… say hello!
Enter through midnight Tuesday July 29. Winners selected via random number generator and notified via email on Wednesday, July 30. Winners have 72 hours to respond before another winner is chosen.