A New Way to Bake: Re-imagined Recipes for Plant-based Cakes, Bakes and Desserts by Philip Khoury

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    • Categories: Bread & buns, sweet; Afternoon tea; Cooking ahead; French; Vegan
    • Ingredients: bread flour; soy milk; instant yeast; caster sugar; golden syrup; sweet potatoes
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    • Categories: Bread & buns, sweet; Afternoon tea; Cooking ahead; French; Vegan
    • Ingredients: currants; sultanas; raisins; orange juice; dark rum; Demerara sugar; plant-based milk; vanilla bean paste; custard powder; coconut oil; agar-agar; lemon zest; orange zest; mint; vegan brioche dough
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    • Categories: Bread & buns, sweet; Afternoon tea; Cooking ahead; Vegan
    • Ingredients: caster sugar; dried dates; oat milk; muscovado sugar; coconut oil; ground cardamom; vegan brioche dough
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    • Categories: Bread & buns, sweet; Afternoon tea; Cooking ahead; Vegan
    • Ingredients: muscovado sugar; ground cinnamon; coconut oil; icing sugar; vanilla bean paste; plant-based milk; custard powder; vegan brioche dough
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    • Categories: Bread & buns, sweet; Afternoon tea; French; Vegan
    • Ingredients: raw almonds; caster sugar; plant-based milk; vanilla bean paste; pistachio nuts; icing sugar; vegan brioche dough
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    • Categories: Bread & buns, sweet; Afternoon tea; Cooking ahead; French; Vegan
    • Ingredients: caster sugar; plant-based milk; vanilla bean paste; pistachio nuts; icing sugar; vegan brioche dough; raw pistachios; rose water
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    • Categories: Bread & buns, sweet; Afternoon tea; Christmas; Cooking ahead; German; Vegan
    • Ingredients: raisins; dark rum; instant yeast; plant-based milk; bread flour; sweet potatoes; muscovado sugar; vanilla bean paste; ground cinnamon; nutmeg; lemon zest; mixed peel; walnuts; marzipan; cocoa butter
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    • Categories: Bread & buns, sweet; Afternoon tea; Cooking ahead; East European; Vegan
    • Ingredients: plant-based milk; caster sugar; ground cinnamon; cocoa powder; dark chocolate; hazelnut butter; chocolate chips; hazelnuts; vegan brioche dough; agar-agar; lemon zest; orange zest; vanilla beans; mint
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    • Categories: Bread & buns, sweet; Afternoon tea; Cooking ahead; Easter / Lent; Vegan
    • Ingredients: ground cloves; ground cinnamon; caster sugar; muscovado sugar; bread flour; plant-based milk; instant yeast; nutmeg; orange zest; sultanas; candied citrus peel
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    • Categories: Cookies, biscuits & crackers; Afternoon tea; Australian; New Zealand; Vegan
    • Ingredients: muscovado sugar; caster sugar; golden syrup; porridge oats; desiccated coconut
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    • Categories: Cookies, biscuits & crackers; Afternoon tea; Cooking ahead; Vegan
    • Ingredients: nuts of your choice; store-cupboard ingredients
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    • Categories: Cookies, biscuits & crackers; Frostings & fillings; Afternoon tea; Cooking ahead; Vegan
    • Ingredients: plain flour; nutmeg; ground cinnamon; ground ginger; ground cloves; muscovado sugar; molasses; plant-based milk; icing sugar; vanilla bean paste
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    • Categories: Cookies, biscuits & crackers; Afternoon tea; Cooking ahead; Vegan
    • Ingredients: bananas; caster sugar; coconut oil; plain flour; ground cinnamon; dark chocolate chips
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    • Categories: Cookies, biscuits & crackers; Afternoon tea; Cooking ahead; Vegan
    • Ingredients: caster sugar; ground cinnamon; plant-based milk; plain flour; dark chocolate chips
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    • Categories: Cookies, biscuits & crackers; Afternoon tea; Cooking ahead; Vegan
    • Ingredients: dark chocolate; tahini; brown sugar; ground cinnamon; plant-based milk
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    • Categories: Cookies, biscuits & crackers; Frostings & fillings; Afternoon tea; Cooking ahead; Vegan
    • Ingredients: plain flour; coconut oil; plant-based milk; golden syrup; caster sugar; icing sugar; aquafaba; vinegar
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    • Categories: Cookies, biscuits & crackers; Frostings & fillings; Afternoon tea; Cooking ahead; Middle Eastern; Vegan
    • Ingredients: fine semolina; caster sugar; coconut oil; orange blossom water; rose water; plant-based milk; pistachio nuts; Medjool dates
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    • Categories: Cookies, biscuits & crackers; Afternoon tea; Cooking ahead; Italian; Vegan
    • Ingredients: raw almonds; caster sugar; rolled oats
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    • Categories: Jams, jellies & preserves; Pies, tarts & pastries; Dessert; Vegan
    • Ingredients: raw almonds; caster sugar; plant-based milk; vanilla bean paste; agar-agar; strawberries; raspberries; lemons; soy milk; muscovado sugar; plain flour; vanilla beans; custard powder; coconut oil; orange zest; mint
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    • Categories: Pies, tarts & pastries; Dessert; Vegan
    • Ingredients: apples; caster sugar; ground cinnamon; vanilla bean paste; lemons; Demerara sugar; plain flour; cold-pressed oil; sweet potatoes; soy milk; golden syrup
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    • Categories: Pies, tarts & pastries; Dessert; Cooking ahead; American; Vegan
    • Ingredients: pecans; silken tofu; coconut oil; brown sugar; maple syrup; agar-agar; caster sugar; lemon zest; orange zest; vanilla beans; mint; plain flour; cold-pressed oil; sweet potatoes
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    • Categories: Pies, tarts & pastries; Dessert; Cooking ahead; Vegan
    • Ingredients: plant-based milk; muscovado sugar; dark chocolate; soy milk; cocoa powder; caster sugar; plain flour; vanilla beans
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    • Categories: Pies, tarts & pastries; Dessert; French; Vegan
    • Ingredients: pears; Earl Grey tea leaves; caster sugar; raw almonds; plant-based milk; lemon zest; flaked almonds; soy milk; muscovado sugar; plain flour; vanilla beans
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    • Categories: Pies, tarts & pastries; Dessert; English; Vegan
    • Ingredients: digestive biscuits; dark chocolate; peanut oil; caster sugar; soy milk; vanilla bean paste; coconut oil; bananas
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    • Categories: Pies, tarts & pastries; Dessert; English; Vegan
    • Ingredients: agar-agar; caster sugar; raspberries; raw almonds; plant-based milk; bitter almond oil; flaked almonds; soy milk; muscovado sugar; plain flour; vanilla beans; lemon zest
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Notes about this book

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Notes about Recipes in this book

  • Two-tone chocolate cake

    • Astrid5555 on January 28, 2024

      Amazingly fudgy brownie meets lightest chocolate mousse, so delicious! Quick and easy to make, very low effort recipe!

  • Banana chip cookies

    • Astrid5555 on January 28, 2024

      Like all the other recipes I have tried from this book so far very low effort to high reward ratio! My boys loved them!

  • Apple cake

    • Astrid5555 on January 28, 2024

      This is an excellent apple cake, got rave reviews from my colleagues at work. No one guessed that this cake was vegan. The crumble is genius.

  • Anzac biscuits

    • reader1trees on November 08, 2023

      I've made this recipe twice using Doves Farm Freee gluten free plain flour and it has been a success. The second time I reduced the individual biscuit size to 25g as I found the 60g size too big and my friends preferred the smaller size too. I baked them for 12 minutes in a conventional oven at 200C and then left them to cool on a wire rack. They were lovely and crispy on the outside while still being chewy inside which was perfect. My top tip is to make sure your muscovado sugar has no lumps before you add the oil and water.

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Reviews about this book

  • Eat Your Books by Jenny Hartin

    A gorgeous book that focuses on plant-based baking with approachable recipes.

    Full review
  • ISBN 10 1784885924
  • ISBN 13 9781784885922
  • Linked ISBNs
  • Published Aug 31 2023
  • Page Count 256
  • Language English
  • Countries United Kingdom
  • Publisher Hardie Grant

Publishers Text

A New Way to Bake reinvents and reimagines cakes, bakes and desserts, using plant-based ingredients that are available globally.

Chef Philip Khoury has delved deep into patisserie in an attempt to make desserts that are ‘cleaner’, and that present finer flavors and textures. In A New Way to Bake, Philip transforms the traditional building blocks of baking by using plant-based, natural ingredients or ingredients that have been in use for over 100 years.

A New Way to Bake uncovers a brief history of baking before setting out the Plantry, where the main ingredients and their functionalities are explained. Full of delicious bakes, from Apple Pie to Banana Bread, to Lamingtons and Tiramisù, there are sweet treats for any occasion. Recipes are broken down into digestible steps, with explanations as to why steps are important, and tips along the way too. Plus, there are even QR codes to help navigate through the recipes.

Written in an informative yet approachable style, A New Way to Bake is a comprehensive guide that arms readers with a new outlook and tools to bake a better future.

·Classic bakes made plant-based ·Easy recipes with no branded or territory-specific ingredients that are heavily processed (e.g. egg replacements), just natural ingredients ·From a well-connected pastry chef at the top of his game, who is plant-based himself

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