Whole Grain Vegan Baking: More than 100 Tasty Recipes for Plant-Based Treats Made Even Healthier—From Wholesome Cookies and Cupcakes to Breads, Biscuits, and More
Celine Steen, Tamasin Noyes
Format: PDF / Kindle (mobi) / ePub
Have Your Cake and Feel Good About It Too!
Do whole grain flours intimidate you? Does amaranth flour sound fascinating but perhaps a little too froufrou? Do you love the chocolate cherry scones at your local coffee shop, but feel way too scared to attempt them on your own?
Fears begone! You are now in the safe (albeit floury) hands of Celine Steen and Tamasin Noyes, two vegan ladies who know their way around the oven—and barley and buckwheat flour too. Expect to see not an ounce of white flour, refined white sugar, or powdered egg replacer in this book. Instead, indulge in wholesome breads, muffins, pies, pancakes, and other treats that draw on the nutty depth of flavor and enhanced taste of ingredients like whole grain flours and natural sweeteners.
All you need is a bowl, a spoon, and a little "can-do!" attitude to whip up treats like Caramel Nut Barley Squares, Potato and Walnut Wheat Bread, and Chocolate Raspberry Tart. With more than 100 recipes to choose from, the hardest thing you'll have to do is pick out what to bake first!
Your taste buds will love you, your friends will adore you, your waist will thank you, and the planet will be singing your praises with Whole Grain Vegan Baking. You're just a whisk away!
rectangle. Place 1 tablespoon (18 g) filling in the lower center of a rectangle. Fold the pastry in half to cover the filling, and seal the edges with a fork or your fingers. Place the pastries on the prepared sheet. Cut a tiny cross in the crust on top for ventilation. (For even prettier square pastries, roll into a 61⁄2 x 31⁄4-inch [16.5 x 8.3 cm] rectangle, cut into two equal squares, spread filling in the center of one square, top with the second square, seal the edges, and trim with a pie
ingredients and stir gently to combine. Do not overmix. Fold the spinach and onions into the batter. Pour into the prepared loaf pan and bake for 20 minutes. Cover loosely with foil to prevent overbrowning, then bake for 8 g (1 tablespoon) cornstarch another 20 minutes, until a toothpick inserted into the center comes out 2 teaspoons baking powder clean and the loaf has pulled away from the sides of the pan. Let cool in 1 teaspoon dried oregano the pan for 5 minutes, then remove the loaf
(353 ml) vegan beer, plus up to 1 ⁄4 cup (60 ml) extra if needed 2 tablespoons (30 ml) neutral-flavored oil 30 g (1⁄4 cup) salted, toasted pepitas (hulled pumpkin seeds), for topping In a large bowl, combine the flour, baking powder, salt, caraway seeds, onion powder, and cornstarch or arrowroot powder. Add the 11⁄2 cups (353 ml) beer and oil, and stir until just combined. If the batter is too dry, slowly add extra beer as needed. Scrape the batter into the prepared pan. Sprinkle the pepitas on
has been slurped. 1 e Stir together the water, yeast, and syrup in the mixing bowl of a stand mixer 2 ⁄4 teaspoons active dry yeast fitted with a dough hook. Let sit for 5 minutes for the yeast to activate. 1 teaspoon barley malt syrup or other sweetener until completely smooth. Add the slurry, flours, salt, and pepper to the yeast 1 1 m- le ⁄4 cup (60 ml) lukewarm water ⁄2 cup (120 ml) unsweetened plain vegan milk, more as needed Combine the milk, herbs, scallion, and oil in a
vegetable broth 12 ounces (340 g) silken firm tofu 1 clove garlic, minced 2 teaspoons onion powder 1 ⁄4 teaspoon fine sea salt 1 ⁄8 teaspoon grated nutmeg Freshly cracked rainbow peppercorn, to taste 1 tablespoon (15 ml) olive oil 8 g (1 tablespoon) cornstarch 23 g (3 tablespoons) nutritional yeast 1 ⁄4 teaspoon turmeric 1 ⁄2 teaspoon baking powder 40 g (1 cup) packed chopped kale (without ribs) (3 cm) deep tart pans with cooking spray. Add the flour, salt, and tahini to a food