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

This kind of book can be a bit of a gamble. Not this one. Its recipes really work: they're tasty, not reliant on huge amounts of fat and sugars, and - if followed as the two thoughtful authors describe - produce appetising and enjoyable results, from which (of course) exploitation of animals is entirely absent.There is variety too: baking for many different circumstances and palates. This must be due - in part - to the interesting range of ingredients used; these are nevertheless not difficult to obtain. Good background and pointers on usage of these ingredients are given by the authors towards the beginning of the book.The illustrations - while striking - are honest and show what you can actually expect from each recipe. At the same time, the instructions (most follow the usual one-to-a-one-or-two-pages formula) are clear and unambiguous.Perhaps surprisingly, there aren't many books eschewing dairy which cover baking... breads, snacks, cookies, small cakes and the like - yet emphasise wholesome ingredients.This one does; and does it very well indeed. The results are uniformly appealing - surely this is because the authors have refined and revised their recipes until every one is a winner.

In an effort to quit a serious sugar/white flour addiction, I purchased the book Whole Grain Vegan Baking. OMG! Did I ever choose the perfect cookbook! I, myself, am not a vegan, but have been eating a vegetarian diet for over 36 years. The recipes in this book are fantastic. I am so impressed with the results of every recipe I have tried. Being a professionally trained pastry chef, I do know a thing or two about traditional baking, but am not very knowledgeable about whole grain flours and natural sweeteners. I am so grateful to Celine and Tami for creating these amazing recipes.I've only had the book for a week and a few days. So far I've made Toasted Garlic and Herb Bread, Coconut Spice Granola, Whole Wheat Peanut Blondies, Spelt and Barley Lemon Cookie Bites and Better with Beans Brownies. Let me tell you, those brownies really are better with beans! Normally, in an effort to get rid of the sweet treats I made in the past, I would bake on the weekend and bring the left overs to work for my co-workers. I'll be honest, I couldn't part with the brownies today. I kept them home for my partner and I to enjoy. With no guilt because these are actually good for us!!!!So, if you are considering ordering this book, DO IT!!! I promise you will love it.

I've edited my original review to address questions from others about my comments. I obviously was not clear enough, and for that I apologize. This is a fine book. The only reason for my comments was that I mistakenly expected recipes with more vegetables and fruits; it didn't register that by plants the author meant grains. I personally expected something different, such as nut flours and fruit sweeteners. I usually check out the brief view, and the variety of grains seduced me, which was probably my reason for buying it, anyway. There are a few recipes with added fruits, nuts and veggies, there are many fantastic grains and sweeteners in the book, and the recipes are great options for me to use for baking for friends.Because of how I prefer to cook for myself, I hope anyone else reading this can respect my feelings on this. ....Below is my original post...........I have to admit that this is what it purports to be, but I was hoping for fewer recipes using flour, whether white or wheat. A lot of the recipes are written for convenience, I think, which is a good thing for the busy person, and I will most likely use many of them. I'm trying to get away from flour and sugar as much as possible, so this did not completely fit my expectations. It is still a good source for some.

Okay. Didn't like too much because I do use all purpose flour and white sugar and this book doesn't. Seems great and healthy but too much additional work for me.

I'm not vegan, but I love this cookbook. I've always had to make a lot of modifications to conventional recipes to incorporate whole grains and use less sugar, all with varying success. This cookbook is great because it uses all different kinds of grains--usually combined with whole wheat, but still using much less of it. It uses barley, rice, oat, spelt, rye and flax. The authors have devised ingenious, nutritious ways to decrease the sweetener (for example almond meal for half of the sugar topping on a streusel cupcake). We've made changes to the recipes based on our own taste, but we've found that the texture is always spot on. I'm so excited! To be able to open a book and bake something nutritious (even desserts), knowing that it will turn out the first time is awesome!

I've been vegetarian for years, lately transitioning to vegan, and these are the best vegan baked-goods recipes I have found so far, given that I am also trying to avoid heavily refined flours and sugars. I love the wide variety of flours, such as barley, oat, spelt, amaranth, etc. So great to break out of the wheat-flour hegemony, and so tasty! The amount of sweeteners used is just right, too--not nearly as much as traditional baking (and of course no refined sugar) but enough so that my husband and son, two omnivores with a sweet tooth, love the recipes, too. I have tried eight recipes so far, both sweet and savory, and all have been very good. Great find.

This book is awesome. Vegan baking is bad-assical and using whole grains just takes the cake! I love the idea of using all different kinds of flour. So far I have made two recipes: Oatmeal Sandwich Bread and Whole Wheat Raisin Bran Muffins. They came out delicious! I've had my share of baking with whole grains using other recipes I've found on the Internet and they tasted too bland and "healthy". Both of the recipes I made don't taste healthy! Which is awesome! Ive bookmarked 25 recipes in the book, which is way more than I find right off the bat in most cookbooks. Highly recommend this cookbook and I can't wait to make more and try some of the difficult ones.

I would highly recommend this cookbook.

This is a must- have baking book. Im amateur, and I always wish all my recipes had been whole flour. Thanks!!

Ich backe sehr sehr viel und auch meistens mit Vollkorn. Dieses Backbuch liest sich sehr gut, probiert man die Rezepte dann aber aus, merkt man leider, dass viele etwas "unausgereift" sind. Nicht so schlecht, dass sie nicht funktionieren, aber einfach nicht optimal. Ich hatte es mit diesem Rezept schon, dass das Backgut beißend nach Backpulver geschmeckt hat. Scones hatten die völlig falsche Konsistenz. Ein Rezept verlangt, dass Hefe in (light) Kokosnussmilch gelöst wird - absolut unmöglich, Hefe löst sich nicht in einer fettigen Flüssigkeit. Das Laugengebäck wird mit normalem Haushaltsnatron zubereitet und nicht mit NAOH, somit ist es schlichtweg kein richtiges Laugengebäck, sieht nicht so aus und schmeckt auch nicht so. Zu kurze Knetzeiten bei Hefeteigen, nach der angegebenen Zeit war der Teig nicht annähernd geschmeidig.Was man bedenken sollte ist, dass man sehr viele verschiedene Mehle benötig, Weizen, Mais, Reis, Dinkel, Gerste, Hafer und Roggen kommen in sehr vielen Rezepten vor und sind somit für dieses Backbuch quasi das Minimum, es werden aber auch noch exotischere Mehle verarbeitet.Sehr schön ist hingegen, dass die Zutaten im Gegensatz zu anderen Backbüchern aus den USA gewogen werden, es gibt auch Celsius Angaben für die Temperatur und die Rezepte sind durch die Reihe abwechslungsreich und kreativ. Ca 1:1 herzhafte und süße Rezepte. Es gibt alles, Brot, Tortillas, Naan, Pita, Scones, Waffeln, Crêpes, Kuchen, Cupcakes, Tarts....Ich würde das Backbuch nur empfehlen, wenn genug Erfahrung vorhanden ist um die Rezepte so anzupassen, dass sie besser funktionieren. Wegen der unendlichen Vielfalt der Rezepte weiß ich dieses Backbuch dennoch sehr zu schätzen, es ist aber im Gegensatz zu anderen Büchern in meiner Sammlung nicht dazu geeignet, mal eben etwas erstmals zu backen, das man dann auch Gästen so servieren kann.

What a wonderful book. Just want to make everything in it rather than a select few recipes as so often happens when I have received other cookery books. I don't agree with the reviewer who said ingredients are difficult to source. Admittedly not all will be available at a 'supermarket' but there are plenty of online retailers, e.g. Buywholefoodsonline. I have owned and used a Vitamix on a daily basis so obtaining all the wonderful flours will be no problem.......pumpernickel flour, barley flour can all be homemade in seconds.

Of all the vegan books I own this is by far the best one.The recipes are easy to follow, lovely photos, and very delicious end product.I can't put this book down, just love it.