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Simply Vegan Baking: Taking the Fuss Out of Vegan Cakes, Cookies, Breads, and Desserts

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So just to set the record straight: just because a baked good is vegan, doesn’t necessarily mean that it’s “healthy.” And I know that healthy means different things to different people, so I won’t even jump down that rabbit hole! Now, these aren’t necessarily vegan andgluten free. Specifically the all purpose flour and the cake flour. If you are gluten-free, please use certified gluten-free flours. How do I make a vegan buttermilk?

The important of weighing ingredients(NOTE: I only weigh my ingredients now because it gives the most accurate bake. However, many people still use US cups, so I provide both measurements for you) Chocolate is an easy workaround – just use the dark stuff! Most good-quality dark chocolate contains no milk past around 54% cocoa solids. They may not be labelled as vegan as often they are created in an environment where milk solids are present, so it’s up to the buyer to make the choice. I’m a self-confessed Great British Bake-Off fan and also have a vegan in the household - so I was thrilled to receive an ARC of Simply Vegan Bakery by Freya Cox.

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Thankfully, we’ve now reached a day and age where vegan butters and vegan cream cheeses basically are 1-to-1 swaps. You only need 6 ingredients to make these crispy, toasty, lightly sweet treats. What are you waiting for?!

With its perfect moist texture and spiced banana flavor, you’d never guess that this banana bread is totally dairy- and egg-free! I like to fold in walnuts for crunch, but stirring in a handful of chocolate chips wouldn’t be a bad move either. Roll and Muffin Vegan Desserts

Nut butters, however, do contain some water (as long as they aren’t sprouted), so occasionally you can swap them in here, but again, it’s best to not make any recipe swaps unless they have been tested. My top favorite vegan dessert recipes on the blog Bakewell Tart, Fondant Fancies, Tiramisu, and more - all suitable for sweet-toothed vegans! I liked the premise of this book, which has recipes for plant-based versions of favourite bakes and desserts with no weird ingredients and no pretence of being healthy. There is a definite Yorkshire flavour to the content. Freya Cox was on The Great British Bake-Off, a show I have never watched, but I really got a sense of her personality in this book. There are a lot of lovely photographs too. Serve this ultra-refreshing sorbet as soft serve straight from the blender, or freeze it for a few hours for a firmer texture. It’ll be lightly creamy, tart/sweet, and downright delicious either way. Protein Pudding: Mix protein with water or yogurt then top with cacao nibs or chocolate chips, coconut, nuts, seeds or nut butter.

If there’s any recipe that lets you have your cake and eat it too, it’s this one. It’s moist, fudgy, and topped with luscious chocolate frosting, but wholesome ingredients are hiding inside it. I swap maple syrup for refined sugar and use a mix of white and whole wheat flour in the cake. Last but not least, I make the rich frosting with a secret veggie ingredient: sweet potato! If it’s still not yielding just the right texture, I highly recommend using aquafaba! Why did my cake come out gummy? Almond Butter Banana Bites: Slice a banana into coins then make little almond butter sandwiches by adding a dab of almond butter between two pieces of banana. These are yummy frozen too!

Coconut oil. Coconut oil is often our substitute for butter in vegan baking. It has the richness of butter and is solid at room temperature. Going vegan doesn’t mean having to give up the wonderful baked goods you love. You can create traditional favorites—delicious breads, cakes, pastries, desserts, and more—without using eggs, butter, cream, and other animal products. Simply Vegan Baking is your invitation to the diverse world of vegan baking and Freya Cox—the youngest and first ever vegan contestant to appear on the Netflix hit The Great British Baking Show—is your guide. Recipe by recipe, she shows just how easy and tasty it is to adapt to vegan baking.Here are 70 recipes for both longtime favorites and classics with a twist that will please the most demanding sweet-tooth, including: You can swap out milk for dairy free milk (or mylks), such as coconut milk, almond milk, oat milk, soy milk, or pea milk.

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