Do whole grain flours frighten you? Does amaranth flour noise interesting but maybe a little too froufrou? Do you like the chocolate cherry scones at your local coffeehouse, however feel way too terrified to try them by yourself?
Fears begone! You are now in the safe (albeit floury) hands of Celine Steen and Tamasin Noyes, 2 vegan women who know their method around the oven-- and barley and buckwheat flour too. Anticipate to see not an ounce of white flour, refined white sugar, or powdered egg replacer in this book. Instead, enjoy wholesome breads, muffins, pies, pancakes, and other deals with that draw on the nutty depth of flavor and improved taste of components like entire grain flours and natural sweeteners.
All you need is a bowl, a spoon, and a little "can-do!" attitude to whip up deals with like Caramel Nut Barley Squares, Potato and Walnut Wheat Bread, and Chocolate Raspberry Tart. With more than 100 recipes to select from, the hardest thing you'll have to do is choose what to bake initially!
Your taste buds will like you, your good friends will love you, your waist will thank you, and the planet will be singing your commends with Whole Grain Vegan Baking. You're just a whisk away!
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