Sweet Eats for All

February 20th, 2015 · Lisa · book review, Review · Comments

Winter weather makes me crave cake.

When cold, blustery winds are swirling the snow outside your kitchen window, it is best to be cuddle up in the corner with friends, sharing a big slice of something decadent. The kind of dessert that you want to really savour is the most appropriate for such occasions. You need time for the layers of luscious flavours to truly distract you from the drudgery of layering-up for another month, at least, before you’re able to take a step outside.

It was -30 with with the windchill in Toronto this morning. As I stepped outside to trek along to work, I was dreaming of spending an evening, sharing sweets with my favourite people by candlelight. It is how you survive this kind of cold. You entice your favourite people over with delicious treats, so that you don’t have to go outside.

And lucky for all of us, Allyson Kramer has just published the most incredibly, comprehensive vegan and gluten-free dessert tome to make all our decadent dreams a reality. I’ve had the privilege to test recipes for each of Allyson’s cookbooks: Great, Gluten-Free Eats; Great, Gluten-Free Eats from Around the World; and Sweet Eats for All. With each one Allyson has continued to impress me with her creativity and resourcefulness. There is nothing this woman can’t perfect.

In Sweet Eats for All, Allyson not only covers all the classic cakes, cookies, and frostings but exceeds all expectations by providing reliable recipes for vegan and gluten-free show-stoppers like mille-feuille, hand-pulled taffy, cream eggs, caramels, honeycomb and more.

Sweet-Eats-cookbook-coverIn addition to the amazing assortment of recipes, Allyson offers her tried and true tips for perfecting gluten-free baking, tempering chocolate and sensational hard candies. I have been making vegan and gluten-free desserts for decades but with Allyson’s secrets and simple instructions I was able to get perfect results for every new recipe I tried. That’s why you invest in a cookbook – to let someone else do all the experimentation.

In the past week, I’ve had a lot of fun playing with Sweet Eats for All,

apperture6_lowresI made a big beautiful batch of the Buckeyes to share with my family. Peanut butter and chocolate is one of my favourite combinations and you can’t go wrong with Allyson’s recipe for a whipped peanut interior coated in the glossy sheen of tempered coverture chocolate.

apperture3_lowresI made up a tray of the no-bake Sweet, Salty and Soft Granola Bars for at-work snacking. I love having something hearty and sweet to carry me through those long afternoons in my cubicle. These certainly fit the bill.

apperture1_lowresI also baked up lots of little Cinnamon Amaretti my favourite coffee companion. They are such a simple sweet but I love them.

In addition to what I photographed, I made the Blueberry Blizzard Milk Shake and the Caramels.

Ohhhhh the caramels.

I sent a big bag of them to a family event over the weekend and received rave reviews. They truly are unbelievable. They taste exactly as they should, sweet and rich and buttery. I have lots of ideas about how to incorporate the caramels into all my future dessert recipes. All.

So, if you can brave the cold (or if you live in Australia and are enjoying balmy summer afternoons) go outside and get this book, or even better order a copy of Sweet Eats for All for delivery. Having the perfect dessert for every occasion, no matter the dietary needs of your guest, is worth every penny.

While you wait for your copy to arrive, brew something warm and bake up some Cinnamon Amaretti cookies to snack on. You’re worth it.

Sweet Eats for All


  • 3 tablespoons flaxseed meal
  • 6 tablespoons water
  • 3 cups almond meal (ground almonds)
  • 1 1/2 teaspoons cinnamon
  • 1 1/4 cups coconut palm sugar
  • 3/4 teaspoon salt
  • Sliced almonds, for garnish


  1. Preheat oven to 300°F. Line a large baking sheet with parchment paper.
  2. In a small bowl, combine the flaxseed meal with the water and let rest 5 minutes, until gelled. Transfer to a large bowl and stir in the almond meal, cinnamon, palm sugar, and salt. Keep stirring until the mixture comes together into a stiff dough; it may not appear to be coming together, but keep stirring! This is also done effortlessly using an electric mixer.
  3. When the dough stiffens, pinch off 1-inch sections and form into rounds. Place onto the cookie sheet about 1 inch apart and top with a sliced almond. Bake 30 minutes. Let cool completely. Store in airtight container up to 1 week.

Allyson and Da Capo Press have provided permission for me to share the delightful Cinnamon Amaretti recipe with all of you.



  1. Amey
    Posted February 21, 2015 at 1:25 am

    yippee! thanks for sharing this recipe. I can’t wait to try it. I love Alyson’s amaretti recipe, and I’ve made variations of it with hazelnuts and hazelnut liquor too. (they were good) I love this cinnamon idea. I’m gonna make these presto. I also like how these cookies are small and not too sweet. I have Alyson’s other books, so I’m sure I’ll end up with this one too — especially since i often want gf treats for my students and friends who are gluten free.

  2. Posted February 21, 2015 at 5:21 am

    So my heart just swelled madly and dizzyingly. I love you. I will make these. And I will think of you the whole time. xoxo

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