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Great and Healthy
I have tried all kinds of vegan and wheat free baking, and most of it tastes awful. Not so with this cookbook. The highest praise came from an 86 year old master baker, who LOVED the carrot cake. And she eats everything. So far, only comments are: 1- Be careful with the oats which she has you grind into a course flour. How you do this makes or breaks the cookies. 2- we live at altitude, add 5-10 minutes to all cakes and breads if you do not want them mushy.
Overall, very impressed. Wheat and Dairy eating friends gobble this stuff up, and it is overall so healthy.

Great for Vegans
I've made multiple recipes from this book. Although barley flour is used in almost every recipe, with some experimentation, I'm sure other flours will be good substitutes. The barley flour does result in darker final baked products. The baked goods do not come out too sweet (a lot of maple syrup is used) and the recipes recommend date/prune sugar, which I have no idea where to get. Instead, I use regular evaporated cane sugar or brown sugar, which is less preferred, but more accessible. Plus the recipes I've tried did not require a whole bunch of dry sugar. Very versatile book, ENJOY!

I use this cookbook at least once a week
I bought this cookbook 8 months ago so I could make a cake for my daughter's 2nd birthday that she could eat--she has been off dairy and wheat since her first birthday. From chocolate cupcakes to zucchini bread, every recipe is delicious and "real" enough to serve to friends and family. Our favorites are the blueberry muffins, zucchini bread, coffee cake and the almond butter and chocolate chip cookies that are AMAZING! My daughter loves every recipe we have tried, and I feel great knowing that she is eating such healthy food. So far everything freezes really well, too.

I love the fact that this is wheat free, not gluten free. If you don't have to worry about avoiding gluten...you have a lot more tasty options. And this cookbook has plenty of examples. The authors also do not use white sugar and you don't miss it at all. They do a great job with easy recipes for moist, yummy baked goods. I no longer eat white sugar, wheat or dairy so we are relying on this cookbook even more now.

The cornbread recipe has a typo that I noticed way too late--tablespoons instead of teaspoons for baking soda and baking powder.

YUMMY!
This book has some of the most amazing vegan cookie recipes i've ever tried. Although i am not a vegan, i am unable to eat dairy or eggs. All of the cookies i've made with these recipes have been delicious and actually taste like they're made with butter. The cakes, breads and muffins are moist, and healthful without tasting like sawdust! For anyone on a restricted diet, i would definitely recommend this book! Most of the ingredients are easy to find, especially if you have access to a health food store. The recipes are simple, consistent, and satisfying.

A needed book
This book is just what I needed. I can't eat wheat right now because it bothers my nursing son. Finding wheat free, vegan recipes for sweets that taste good was proving to be a daunting task. I was really missing dessert until I found this book. True, it's not gluten-free, but I didn't get the impression it would be. I was able to look through the book a bit on amazon and knew what was used in the recipes.(Thanks amazon) There are people who can't have wheat but have no problems with other gluten containing grains and for them, this book is great. The cookie recipes are amazing. The recipes that call for more barley flour like cakes, muffins and quick breads are a bit health-foody. But we like that. My four year old devours the rapberry muffins like they are going out of style. The gingerbread cookies have also become a favorite around here. I really love having recipes for treats that I can feel good about giving to my kids. It doesn't hurt that us grownups love them too. Thanks Ellen Abraham, for filling the void.