- Hardcover: 269 pages
- Publisher: Ten Speed Pr (29 September 2015)
- Language: English
- ISBN-10: 1607746719
- ISBN-13: 978-1607746713
- Product Dimensions: 17.3 x 2.8 x 25.4 cm
- Boxed-product Weight: 975 g
- Average Customer Review: Be the first to review this item
- Amazon Bestsellers Rank: 168,656 in Books (See Top 100 in Books)
Other Sellers on Amazon
+ FREE Delivery
+ FREE Delivery
+ FREE Delivery
Violet Bakery Cookbook Hardcover – 29 Sep 2015
Amazon Global Store
Customers who bought this item also bought
About the Author
From the Publisher
Chocolate oat agave cookies
These cookies are deeply satisfying. Oaty and chocolatey in equal measure, they are sweetened only with agave nectar. There is, of course, a small amount of sugar in the chocolate itself, so you could replace the chocolate with cacao nibs or use chocolate made with 100 percent cocoa solids. We used to call this 'the vegan cookie', but found that nonvegans wanted to try it, too. It is made with gluten-free oats and other gluten-free flours. We substitute flaxseed for the eggs, because the flax meal thickens the dough and binds it together in the same way eggs do, and instead of butter and milk, we use vegetable oil and shredded apples. Once we changed the name, these cookies remained popular with our loyal vegan and sugar-free customers, but new fans caught on too. If you can’t find oat flour, pulverize rolled oats in a food processor.
Makes 12 large cookies
Preheat the oven to 180°C/355°F (160°C/320°F convection). Line a large baking sheet with parchment paper.
In a large bowl, whisk together all the dry ingredients, mixing them well.
In another bowl, whisk together the agave nectar, vegetable oil, apple, and vanilla, then pour into the dry ingredients and stir in the chocolate pieces to combine.
Using an ice cream scoop or a couple of dessert spoons, scoop portions of the cookie dough onto the lined baking sheet, then use the underside of a glass or a measuring cup to press them into 1-cm (½-inch) thick disks.
Bake for about 15 minutes, until the cookies are a light golden color, crisp on the outside and still slightly soft on the inside.
These cookies keep very well in an airtight container for up to a week. The unbaked cookies also freeze well.
- 190g (1¾ cups) oat flour
- 50g (6 tablespoons) chickpea flour
- 30g (3 tablespoons plus 1½ teaspoons) arrowroot flour
- 3 tablespoons plus 1 teaspoon potato flour
- 1 teaspoon xanthan gum
- ¾ teaspoon baking soda
- ¾ teaspoon kosher salt
- 30g (¼ cup) ground flaxseeds
- 100g (¼ cup plus 1 tablespoon) agave nectar
- 150g (⅔ cup) vegetable oil
- 75g (2½ ounces) apple, peeled, cored, and processed in a food processor
- 1½ tablespoons vanilla extract
- 150g (5 ounces) dark chocolate (70 percent cocoa solids), broken into small pieces
No customer reviews
|5 star (0%)|
|4 star (0%)|
|3 star (0%)|
|2 star (0%)|
|1 star (0%)|
Review this product
Most helpful customer reviews on Amazon.com
The first recipe I tried was the caramel shards used in the Butterscotch Blondies. Working with sugar is difficult and the book calls for no candy thermometer. One recipe went acrid and burned within seconds - the instructions urged taking the sugar to very dark territory which I eventually had to abandon to end up with an edible batch. The blondies themselves went off without a hitch and were definitely delicious.
Next, I made the caramel sauce in preparation for making the Devil's Food cake with Salted Caramel Icing (more on this later). I have a lot of experience in baking, including sugar work with thermometers, but had never made caramel. Everything was going well sans thermometer until I followed - to a T - the instruction to add the hot cream "immediately" to the sugar mixture once it reached done. D I S A S T E R. I didn't know that the entire thing would bubble over and nearly explode in my face - keep in mind, the heat is off but the sugar - hotter than boiling water - retains a huge amount of heat and cooked the cream into an explosive bubbling mess that was all over my stovetop. The batch was completely derailed but I had enough time (and materials) to try again... so I did and then S L O W L Y added the cream bit by bit to the hot sugar as I incorporated it to create a smooth, explosion-free caramel. Success in the end but after MAJOR WTF moment / half an hour cleaning the stove.
At this point I was pretty pissed but I figured as the blondies had been great, maybe it was just the sugar work pieces of the book that lacked proper instructions. Wrong.
In preparation for a party I'm hosting tomorrow, I've just finished making the Devil's Food Cake - per the book - the night before, so the "crumb has a chance to settle." I'm seriously having the hugest WTF moment right now after taking the cake out of the oven and finding a completely collapsed center. Trust I followed directions exactly and have never in my nearly 20 years of baking EVER produced a failed / fallen cake. The center failed to rise on the cake leaving an inverted dome shape at the center. Dude... this was like, going to be the centerpiece of my party tomorrow? I looked into reasons cakes fail to rise (ironically even in years of baking many gluten-free recipes, I've never had this problem) and one major reason is low temperature. Weirdly, the book calls for cooking this cake at 320 F. I doubted it but went ahead with following the directions exactly. I've put the cake back in at 350 and am hoping to achieve some puff in the center but not feeling that's likely at all. I'd already cooked the cake for well over the upper limit of the recommended time. I know my oven and 2-5 minutes on top of the upper limit of recommended time is standard for baked perfection - this cake already baked far more than that and still failed to rise.
If you check the Amazon.co.uk reviews of this book, you'll find a negative review with a string of comments attached where other bakers also struggled with the Devil's Food Cake recipe and had the exact issues I did. I don't think that could be a coincidence.
Seriously disappointed and it bums me out to even write this review as after all of this, I'm still a fan of Claire. I love her styling and the treats at Violet are so good. But as a veteran cook and baker who has never struggled too much with the craft, to experience epic failures so far on three recipes out of four is terrifying / leads me to want to sell this book only a month after having gotten it. SAD!
Outstanding (in order of how much I loved it):
Loganberry vanilla birthday cake - I made the icing with blackberries (suggested substitution, because who has loganberries?) and have made this cake twice because it was that good.
Rye chocolate brownies
Butterscotch blondies - excellent although I tried (and failed) to make the caramel shards TWICE. I blame the humidity.
Cinnamon buns - these were different but good! Not your usual yeasty cinnamon rolls because the leavening is with baking powder.
Mozzarella, rosemary, and new potato tarts
Alice Waters's apple galette
Wouldn't make again:
Lacinato kale, leek, and ricotta bread pudding - I liked this but nobody else in my family did.
Blueberry, spelt, and oat scones (dry and overpowering with almond butter)
I still plan to make the sweet potato, coconut, date, and rye muffins, the chocolate souffle cake, banana buttermilk bread, the ginger snaps, and the chocolate chip cookies, but I haven't gotten around to doing so. However, this has been a very successful cookbook purchase already, and I expect to continue to cook a lot from here.