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Home » Blog » Sneak preview of my book!

Sneak preview of my book!

Posted on February 20, 2016March 15, 2016 by beebakery

There are some sample pages from my  book online on Amazon, so I wanted to share them here too:

http://www.amazon.co.uk/dp/1910496464

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Posted Under: Recipe Books, baking book, beas bakery, bee berrie, bees bakery, bees biscuits, bees brilliant biscuits, biscuit book, book, brilliant biscuits, cookie book, new recipe book 2016

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This is the FIRST place you can get a signed copy of my new recipe book…
My book launch party!

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  • I have been searching for the holy grail of ‘free-from’ baking for such a long time! A dairy and gluten free Victoria sponge cake recipe that is simple to make, and stands the taste test. This cake took me seven attempts to perfect...you can thank me later! The recipe is a one-bowl wonder, and the base is a great quality plant milk, like Good Hemp, which is very white in colour, and gives you a lovely pale cake crumb, just like a 'normal' (if you call cows breastmilk normal) sponge cake recipe. Full recipe on the @babyccinokids website - link in my Bio. Bee xx #glutenfreecake #dairyfreecake #veganbaking #whatvegansbake #allergyfriendlycake #plantbasedcake #plantbasedbaking #vegancake #babyccinokids
  • Cornflowers, everywhere! Congratulations Emily & Henry on your wedding day, at the stunning Perch in Oxford...a luscious 17th century thatched pub (and marquee), on the banks of the river. These incredible dangling flowers were so so pretty, delicate, peaceful looking, i loved them! They (and this photo) were by Bicycle blooms Oxford and Frankie W design. Lovely stuff. Oh and the cheeky chips I had at the pub and the paddle in the river were an incredible treat too. #weddingcake #cornflowers #ombrecake #cornflowercake #edibleflowers #caketopper #pinkcake #bluecake
  • Did you know I have some *choice* recipe videos on my IGTV? To find them- click on the IGTV icon above...there’s a recipe for my fave (GF vg) banana cake, a cracking lemon and blackberry cake and a coupla brownies too 😘 Delicious baking, that happens to be vegan... 💥 🎥 by @lewypee of course #veganbaking #bakingvideos #plantbasedrecipes #veganrecipe #veganbrownie #vegancake #bananacake
  • ITS MY BIRTHDAY! No-one wants to bake me a birthday cake any more :( So I have to just look at pretty pictures from my first baking book of this ACE Birthday cookie cake... Bee’s Birthday cookie cake For the cookies 440g dark DF choc (I love @guittardchocolate ) 60g salted butter (or @stork baking block for DF) 4 eggs (or 4 flax eggs) 220g sugar 1 tsp vanilla extract 90g plain flour ½ tsp baking powder For the vanilla buttercream 160g icing sugar 150g salted butter, softened but not melted, or stork baking block 2 tsp vanilla bean paste METHOD Preheat the oven to 170C/338F/gas mark 3 and line two baking trays with parchment paper. Melt the chocolate and butter together, allow to cool. Whisk the eggs, sugar and vanilla together in another bowl for about five minutes until pale and frothy. Combine the two. Add the flour and baking powder and mix until you have a smooth, consistently coloured mixture – it will be thick and gloopy. Draw five 13cm circles onto the lined trays, leaving about 5cm between each one. Spoon a large dollop of the cookie dough into the middle of each circle and spread to the edges carefully. Make sure you have the same-ish amount of cookie batter in each circle. Bake for about 15–18 minutes, making sure that they come out of the oven a wee bit gooey. Allow to cool. Meanwhile slowly and gently combine the icing sugar, butter, vanilla together until light and fluffy. Split and colour the batch in as many colours as you like - two for a stripy effect, or deepening shades to create an ombré effect, as here. When the cookies are cool, set the prettiest, most even cookie aside for the top. Spread a layer of buttercream on the tops of the others – use a spoon or palette to create a nice pretty edge. Pop these into the refrigerator for 15 minutes to firm up the icing. Stack up the cookie cake and add candles, flags, sparklers or other decorations as you like. Keep cool until serving and use a very sharp knife to cut slices.
  • Masterclass alert! On the 23rd July at Divertimenti in London, I'm teaching a masterclass on dairy and gluten free baking. This includes sharing my favourite flour blends, and how to make your own GF flour, tips for working with DF substitutes in cakes, and my recipes for "butter"cream, a delicious GF DF cake, and a pea flour cookie. Link to more info in my bio, see you there! Bee xx #dairyfree #glutenfree #bakinglesson #glutenfreebaking #dairyfreebaking #divertimenticookeryschool #londoncookeryschool #whatvegansbake
  • In my efforts to make my kitchen more eco friendly, I found these FIT new biodegradable mixing bowls @zuperzozialuk and @flyingtiger - made with natural corn and bamboo fibres...but strengthened with melamine resin...which I have researched and I’m not 100% sure is fully bio. EDIT: they are FULLY degradable, 5-7yrs, which compared to the @pyrexukofficial bowls I used to have, which take 1 million years to biodegrade (ref: New Hampshire Env Services) this is a TOTAL no brainer. #ecokitchen #biodegradable #mixingbowls #bamboo #melamine #ecofriendly
  • To all the mums I know that do the jobs of dads too, thank you so so much, a big kiss and a cup of tea in bed 😉. My father wasn’t up for the gig, (maybe that’s unkind, let’s say ‘not capable’), so my mum has always done both jobs, and bloody well too. I used to find Father’s Day quite triggering...since having my own kid, I’ve learnt that today is to celebrate anyone that does the ‘job’ of the dad, when he isn’t able to / doesn’t want to...so thank you to all the dads, whatever shape you take. 😘😘😘 #fathersday
  • Here’s the recipe for my fave easy-peasy banana and choc chip cake (that happens to be plant-based)...I hope you like it 😘 @beesbakery Vegan Banana and choc chip cake Makes two x 8-inch round cake layers - 8 overripe, medium-sized bananas (the more bashed, blackened and squishy the better) - 350g soft brown sugar - 2 tsp good-quality vanilla bean extract - 120ml groundnut or vegetable oil - 375g self-raising flour - 2 tsp baking powder - 100g pecans, or other chopped nuts (optional) - 100g dairy-free chocolate chips (or chunks or chopped) Method: Peel the bananas and beat the flesh in a food mixer on a medium speed, until it appears paler in colour and turns light and fluffy. This usually takes around 5 minutes by mixer or ten by bicep! In the meantime, preheat the oven to 175 Celsius and oil two round, 8-inch baking tins Add the sugar, vanilla and oil to the fluffy banana mixture and mix gently until combined. Add the flour, baking powder, nuts and chocolate chips, with a pinch of salt, and mix just until combined – avoid knocking too much air out of the mixture. Divide the mixture equally between the two prepared tins, smoothing the surface. Bake for 25-35 minutes until well risen and golden on top and a cocktail stick when inserted, comes out clean. Leave to cool in the tin for ten minutes then turn out on wire racks to cool completely. #whatvegansbake #bananacake #veganbaking #dfbaking #dfrecipe #df #whatveganseat #beesbakery #plantbasedbaking

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