Vegan baking made even healthier--and just as delicious The classic cookies, cakes, and pies in Whole Food Vegan Baking have been transformed into better-for-you versions of themselves that still taste fantastic. Most vegan baking includes refined sugar and other processed foods, but these recipes are made with only natural, whole food, plant-based ingredients. So you can be kind to your body while still indulging in decadence. Whether you're vegan, or just in search of a healthier way to enjoy your favorite sweets, ...
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Vegan baking made even healthier--and just as delicious The classic cookies, cakes, and pies in Whole Food Vegan Baking have been transformed into better-for-you versions of themselves that still taste fantastic. Most vegan baking includes refined sugar and other processed foods, but these recipes are made with only natural, whole food, plant-based ingredients. So you can be kind to your body while still indulging in decadence. Whether you're vegan, or just in search of a healthier way to enjoy your favorite sweets, Whole Food Vegan Baking shows you how to create cookies with chickpea flour, oil-free apple pie, and dozens of other vegan baked goods that you'll love to eat and be proud to serve. Whole Food Vegan Baking is: Easy as pie --Bake each recipe to perfection with simple instructions, and notes on prep time, cook time, and all the necessary tools. Vegan, naturally --Learn the science behind swapping sweeteners, omitting oil, and picking plant-based--without sacrificing flavor. Tips and tricks --Get pointers on recipe variations, ingredient substitutions, serving suggestions, and more. Experience natural vegan baking that's as flavorful as it is good for you with Whole Food Vegan Baking .
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While we have cut way back on baking, especially on dessert baking, I was very interested in this cookbook because I often take desserts to church related functions, and was anxious to see some healthy choices. Each recipe in this cookbook uses only natural, whole food, plant-based ingredients. They use no refined flour, processed sugar, oil, or butter. These attributes have the advantage of creating foods that contain vitamins, minerals, antioxidants, and other healthy nutrients not found in processed foods. These desserts are higher in fiber and lower in sugar than their traditional recipe counterparts.
While flipping through the recipes, I saw many of my favorites: pumpkin bread, chocolate chip cookies, sugar cookies, and apple pie. Most of the recipes are well-known desserts, just made healthier. Recipes are included for a variety of breads, cookies, brownies, cakes and pies among other categories. I do wish that there were pictures accompanying at least some of the recipes so that I would know whether to anticipate the final result appearing differently than what I may be used to with traditional recipes.
I have made several of the changes suggested in this cookbook already, white whole wheat flour for regular plain flour, and applesauce for oil. As you would likely expect due to the growing number of options on the grocery store shelves, other ingredients being used in these recipes are coconut sugar, flaxseed, coconut milk, almond milk, nut butters, coconut flour, spelt flour, etc. I believe many of these recipes will make nice addition to my make and take file. I am grateful to Rockridge Press for providing me with a copy of this cookbook in exchange for my honest opinion. I was under no obligation to provide a positive review and received no monetary compensation.
