“Whether your passion
is blueberry muffins, chocolate chip cookies,
red velvet cupcakes, or
pecan pie, this coobook covers all your
whole food vegan
dessert-making needs.”
-Annie Markowitz,
Introduction, page x
Whole Food Vegan Baking has five chapters with Chapter 1
covering Baking without Eggs, Baking without Milk, Flours, and Natural Sweeteners,
and Essential Tools. Chapters 2 through 5 are filled with scrumptious desserts
from cookies and pies to bread and tarts. The cookbook concludes with The Dirty
Dozen and Clean Fifteen, Conversion Charts, Weights of Common Whole Food Baking
Ingredients, and Ingredient Substitutions. The last two sections are very
helpful and useful with excellent information for vegan baking.
Recipes I plan to prepare are 10-Minute Whole Wheat Biscuits,
and since I like certain cookies, I tested the Oatmeal Raisin, and Coconut Cookies recipes (yay).The Oatmeal Raisin cookies were simply delicious that I cooked them again a week later. The Coconut Cookies were moist and chewy, the best coconut cookies I have ever tasted thus far. I might try my hand at
the Healthy Carrot Cake with Vegan Cream Cheese Frosting. The pictures are posted below.
I recommend this vegan-baking cookbook to every person who likes
baking to please that sweet tooth. This cookbook is not just for vegans, it is
for every baker.
I received this book from Callisto Publishers in exchange for
an honest review in accordance with the Federal Trade Commission Guidelines.
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