Lemony barley cupcakes from 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

  • ground ginger
  • lemons
  • maple syrup
  • barley flour
  • Sucanat
  • raw cashew nuts
  • non-dairy yogurt
  • dry-roasted almonds

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • 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.

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