Sweet Eats For All by Allyson Kramer

Allyson Kramer is author of two vegetarian & gluten-free cookbooks and I am sad to say that I just found out about this fact recently. Great Gluten Free Vegan Eats and Great Gluten-Free Vegan Eats From Around the World are her previous books, which are now on my Amazon wish list. Today, I’m here to talk about her newest book – Sweet Eats for All.

Thanks to Allyson and Da Capo Press for letting me see a PDF version of the book to review and share the gluten-free love with CATB readers.

What did I love about this book? 

I was incredibly impressed with Sweet Eats For All. I get the chance to see a lot of cookbooks in my line of work. I know that each and every one of them take time, hard work, dedication, passion, and love to make (I know – I also made a book). However, this one goes above and beyond.

1. It is beautiful on the inside. Some people are in love with fonts and color schemes – and I am in lust with this book. Sweet Eats For All is a beauty – and I dig all of the pink.

2. The content is incredible. This book has SO MUCH STUFF crammed into the over 300 pages. I’m not sure I’ve seen a book with this many recipes in a long time. This provides such value to the reader. These recipes aren’t the norm too either.

3. Some of these recipes I haven’t seen before in gluten-free cookbooks that I’ve reviewed. Here are some examples of recipes I was wow’d by for their inclusion in the book:

  • Bourbon caramel cupcakes (because…bourbon)
  • Marshmallow fondant (because fondant is my favorite thing in the universe)
  • Rainbow sprinkles (I honestly didn’t know you could make these…I thought they just came from a factory, or were made from unicorn farts or something)
  • Garam Masala cookies (because when you get really high-end sexy garam masala, you’ve just got to incorporate it into something delicious)
  • Florentines
  • Pizzelles/waffle cones (gluten-free waffle cones – WHAT?!?!!)
  • Matcha cookies (because I love matcha!)
  • Puff pastry (vegan….gluten-free puff pastry…I die!)
  • Caramel Chai Cheesecake (shut your mouth I need this immediately)
  • Black Bean Ice Cream
  • Chocolate Earl Grey Gelato
  • Sugar nests (just like on Top Chef)

4. There are icons designating if a recipe is soy-free, nut-free, corn-free, and bean-free. Color coded icons. Why doesn’t every cookbook do this?

5. There are individual sections for substitutes: sugar subs, flour subs, binder subs, and dairy subs. Since I’m the substitution queen (more out of “oh crap, I don’t have this, what can I use instead” situations, over any additional intolerances), I love these sections.

 What didn’t I like?

A note in the front that says, “Follow the recipe directions very carefully.” Pfffft, okay book, you can warn me, but it’s not going to happen.

In order to entice you into buying this book – I’m allowed to share one free recipe. And because you are all awesome, here’s one for CARAMEL CHAI CHEESECAKE!


This version of the classic dessert is pure decadence. If you really love cinnamon, cloves, and allspice, serve it with a piping-hot mug of chai for the ultimate spicy indulgence.

For the Crust

Preheat oven to 400°F. Pulse the pecans in a food processor, just until crumbly. Stir in the rest of the crust ingredients and press (using hands dusted with superfine brown rice flour) into an 8-inch springform pan.

Bake for 10 minutes and then remove from the oven.

For the Filling

Place all the ingredients for the filling into a food processor and blend until very smooth, for at least 5 minutes. Spread onto the prepared crust and bake in preheated oven for 15

Reduce heat to 250°F and allow cheesecake to bake for an additional 60 minutes. Turn oven off and let cool for up to 2 more hours while remaining in the oven. Chill in refrigerator overnight.

ADDITIONS: Make Caramel Sauce (featured on page 81 of the book – sorry you’ve got to buy it for this recipe) just before serving, so that you have hot caramel sauce on a cold cheesecake. Top with Sweetened Whipped Coconut Cream (featured on page 33 of the book). Store in airtight container in refrigerator for up to 4 days.


  • 6 ounces (170 g) pecans
  • 3 tablespoons melted nondairy margarine
  • 3 tablespoons sugar
  • 2 tablespoons superfine brown rice flour


  • 1 (350 g) package extra-firm silken tofu
  • 3 (8-ounce) tubs nondairy cream cheese, such as Tofutti
  • 2/3 cup packed light brown sugar
  • 5 tablespoons superfine brown rice flour
  • 1/4 teaspoon sea salt
  • 1 teaspoon cinnamon
  • 1/8 teaspoon allspice
  • 1/4 teaspoon ground black pepper
  • 1/4 teaspoon ground cloves
  • 1/8 teaspoon cardamom
  • 1 teaspoon vanilla extract
  • 1 recipe Caramel Sauce (recipe available on page 81 of the book)


COPYRIGHT: From Sweet Eats for All by Allyson Kramer.

Reprinted with permission from Da Capo Lifelong © 2014




Like this recipe? Want to see more from this author? Where you can connect with Allyson:

Facebook: Allyson Kramer’s Recipes
Twitter: @Allyson_Kramer

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