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 by Celine Steen and Tamasin Noyes

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Notes about this book

  • ccav on October 01, 2013

    Take A Hike Granola Bars: slightly crunchy, slightly chewy. Not too sweet and filling, a good balance. They don't stay together well until chilled.

  • ccav on July 21, 2013

    Peanut Butter Surprise Cookies: Good flavor, one cookie itself is satisfying due to the intensity of the chocolate and peanutty flavor. These are dense cookies and freeze well.

  • ccav on July 19, 2013

    Carrot cashew bread: very nice taste and texture. Cardamom made it special. Freezes well.

Notes about Recipes in this book

  • Lemon curd

    • SugarFree_Vegan on April 20, 2014

      Page 167 - Tastes delicious. I used arrowroot and powdered xylitol instead of the maple syrup to make this lower carb. Came out quite gloopy so maybe use less starch next time?

  • Blackberry allspice muffins

    • SugarFree_Vegan on March 29, 2014

      I used Blueberries instead of the Blackberries which worked beautifully.

  • Lemony barley cupcakes

    • SugarFree_Vegan on April 20, 2014

      Page 143 - These buns are yummy and worth tracking down some Barley Flour which seems to be hard to find in the UK! I substituted the sugar and maple syrup for Xylitol and Truvia and used a little less oil (I used rapeseed) to make them even more 'healthy'. Delicious with the lemon curd in the book on page 167.

  • Layered chocolate and banana mini cakes

    • Mumpkinator on March 08, 2014

      Delicious! Even better and moister the next day.

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  • ISBN 10 1592335454
  • ISBN 13 9781592335459
  • Linked ISBNs
  • Published May 15 2013
  • Format Paperback
  • Page Count 176
  • Language English
  • Countries United States
  • Publisher Fair Winds Press
  • Imprint Fair Winds Press

Publishers Text

Do whole grain flours intimidate you? Does amaranth flour sound intriguing but perhaps a little froufrou too? Do you love the vegan flax and millet muffins 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 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 yeast breads, muffins, teacakes, pies, waffles, pancakes, and more, all featuring the delicious flavors naturally found in 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 Tahini Lemon Scones, Spicy Cranberry Cornbread, and Whole Wheat Chocolate Raspberry Tart. With more than 100 recipes to choose from, the hardest thing you'll have to do is decide 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!

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