Tuesday, 21 May 2013

Book Review and Give away - Whole Grain Vegan Baking

Welcome to my stop on the blog tour for Whole Grain Vegan Baking! Happy to have you here and happy to be showcasing this book.
Tami and Celine bring you a comprehensive look at vegan baking - from a healthy perspective. Using whole grains, minimally processed sweeteners, and better-for-you fats they pack a huge number of tasty treats into this book. The photos are lovely (taken by Celine of course) and the book is user friendly - nice layout to the recipes, and logical chapter groupings.

The recipes include everything baking, from yeasted breads, to scones, muffins, cookies, cakes - sweet and savoury, treat and everyday so I'm sure you'll find something to enjoy.

The only bad thing for me about this book is that I couldn't make many recipes, being as I am now eating gluten-free, and there is a reliance on gluten containing whole grains for most of the recipes. However, I do look forward to at some point trying to switch up the whole grain flour to get gluten free alternatives which work!

I made -
Page 26 More-than-Maple Granola
Not too sweet, and tasty. This one I didn't have to make any changes to.

Page 29 Morning Boost Muesli
Original recipe and photo follows.
I changed the cracked wheat for steel cut oats, and used old fashioned rolled oats for the spelt and kamut flakes. I also omitted the wheat germ. I added the pineapple as suggested. Very tasty, if tricky having to remember to get it done the night before!


Thanks to Celine and Tami (and their publishers) for letting me reproduce the recipe.
Morning Boost Muesli

We know, we know: There’s technically nothing baked about muesli, but this is a whole grain book after all, and we love muesli too much not to sneak in a recipe for it. Loaded with cracked wheat, wheat germ, heart-healthy spelt flakes, and pleasantly chewy kamut flakes, this breakfast will ensure you won’t get hungry again before lunch.

1 cup (235 ml) water
53 g (1⁄3 cup) dry cracked wheat
pinch of fine sea salt
240 g (1 cup) plain or vanilla-flavored vegan yogurt
1 cup (235 ml) unsweetened pineapple juice
24 g (1⁄4 cup) rolled spelt flakes
24 g (1⁄4 cup) rolled kamut flakes
20 g (2 heaping tablespoons) date crumbles or chopped dried cranberries
25 g (1⁄4 cup) pecans, broken into smaller pieces
16 g (2 tablespoons) wheat germ

Combine the water, cracked wheat, and salt in a medium saucepan, and bring to a boil. Lower the heat, cover with a lid, and cook until the water is absorbed, about 10 minutes. Remove from the heat and set aside to cool slightly while preparing the rest.

Combine yogurt, juice, spelt and kamut flakes, dates, pecans, and wheat germ in a large bowl. Stir the cooked cracked wheat into the muesli, cover with plastic wrap, and refrigerate overnight to let the flakes plump up. Stir the muesli again before serving. Eventual leftovers will keep well for up to 2 days after preparation when stored in an airtight container in the refrigerator; stir before serving.

Yield: 3 cups (855 g), 2 large to 4 more modest servings

Serving Suggestions & Variations

• For a fruitier muesli, add 248 g (11⁄2 cups) of fresh pineapple chunks, chopping them finely before stirring them in. Other fruits, such as fresh or thawed berries, would also be fantastic when added upon serving, to further increase the fiber and vitamin profile of this healthy breakfast.

Recipe note
Date crumbles are nuggets made from dried dates, with only oat flour added to prevent clumping. They’re ideal to use in baked goods because there’s no sticky chopping involved, but you can replace them with regular chopped dates without missing a beat.


Now the give away - only to residents of the US and Canada (the publishers rules not mine) - please comment with your favourite way to eat cereal for breakfast (seeing as the recipes I made were both breakfast cereals) to go into the draw to win your very own copy!
Closes 26th May @ 6pm Pacific.

31 comments:

Claudia said...

In my opinion, nothing beats a huge bowl of oatmeal in the morning. My favorite recipe is hands-down Oh She Glows' Peanut Butter Oatmeal.

Thank you so much for the giveaway!

Matt C. said...

I like to make a 5 grain porridge (rolled oats, millet, quinoa, amaranth, rye flakes) with a decent pinch of salt and cinnamon. Sometimes with diced fresh or dried fruits. (apples, apricots, dates, raisins, currents)

Served with homemade oat milk and a drizzle of maple syrup or sprinkle of whole raw cane sugar.

yummy!

Matt C. said...

I like to make a 5 grain porridge (rolled oats, millet, quinoa, amaranth, rye flakes) with a decent pinch of salt and cinnamon. Sometimes with diced fresh or dried fruits. (apples, apricots, dates, raisins, currents)

Served with homemade oat milk and a drizzle of maple syrup or sprinkle of whole raw cane sugar.

yummy!

Vegyogini said...

Thank you for the giveaway! I love homemade granola with almond milk if I'm going to eat cereal for breakfast.

guava62 said...

Hi ! I enjoy Bircher Muesli in Nova Scotia :)))

Aileen

charj said...

My favorite way to have cereal for breakfast is boxed cereal and plant milk. I would love to make my own mixes and control what going into the cereal bowl.

The Peace Patch said...

I love seedy chunky nutty granola with freshly cut fruit or berries and a little scooplet of So Delicious vanilla soy ice cream. :)

vijita said...

I love homemade muesli with fresh blueberries!

Catalina said...

Any sort of porridge. If I can douse it in brown sugar and dried fruit it's all good. Right now it's oats, but I've been wanting to try some other rolled grains like spelt and barley.

Shirley said...

I know I'm not a resident of Canada but my sister is, so if I win I'd like to give it to her because she likes to bake. I usually eat oatmeal porridge for breakfast. Sometimes with raisins or cinnamon or using part some other oats. Nothing very exciting.

T.M. said...

I love oatmeal made with quinoa or amaranth (or oats) cooked in the slow cooker with all kinds of fruit and nuts on top. Thanks for the chance!

Babette said...

I love to eat homemade granola mixed with vegan yogurt.

Jessica Eagle said...

My favorite way to eat cereal is with my "buckwheat creton" (as a spread). Delicious !!

Thanks for the giveaway :)

Josiane said...

One of my favourite ways to eat cereals for breakfast is to make coucou, a (naturally gluten-free!) recipe I've learned when I was living in the Caribbean. It's basically polenta made with coconut milk, to which I usually add shredded coconut and dried fruits. It's good when it's just been made and is still soft, and leftovers are *great* the next day when the coucou has set: it can then be sliced and reheated in a frying pan. Yum!
(Feel free to email me if you want my recipe! Being gluten-free too, I know how hard it can be sometimes to find new ideas for breakfast...)

Ruthe said...

It's so crazy to me that you focused on cereal because cereal has become my obsession sometime over the past few months! The two constants that I add into all of my cereals are slivered almonds and raisins. I was actually saying today that I probably need to stop eating so much cereal, haha...but now I have something new that I want to try :). Thanks for the recipe and the opportunity to win the book! dreamloudDOTrhATgmailDOTcom.

Michaela said...

I like cereal with berries, ground flax seed, hemp seed, and either unsweetened almond or soy milk.

Cabby said...

I love cereal! I could (and do some days) eat it for every meal. I'm probably a purist - bowl of cereal with soy or almond milk and I'm a happy camper. Sometimes I will add a sliced banana.

Cabby said...

I love cereal! I could (and do some days) eat it for every meal. I'm probably a purist - bowl of cereal with soy or almond milk and I'm a happy camper. Sometimes I will add a sliced banana.

Audrey said...

I love oatmeal with banana and flax.

justaudrey(at)live(dot)com

ez said...

I love cereal soggy! yum ;) With a non-dairy milk of course.

tofu cat said...

I like hot cereals like oatmeal, with dried fruit, coconut or fresh fruit. Almond milk or coconut milk are the best.

sarahhhhhh said...

Pumpkin puree in oatmeal!

sarahhhhhh said...

pumpkin puree in oatmeal!

Lydia Claire said...

I eat steel cut oatmeal with chia seeds, maple syrup, banana and almond milk. I also add a little stevia and salt. The salt helps bring out the sweetness.

Amy Neumayer said...

I like to make granola at home, add fresh/thawed blueberries, and pour on the almond milk--yum! Thanks for this chance to win :)

sara said...

I eat cereal with almond milk every morning...I have a row of cereal boxes to choose from :)

Terri Cole said...

I love overnight oats! I especially like them because it only takes a few minutes out of one evening to make breakfast for several days. Well, that and the fact that they are yummy!

gaia (at) cinci (dot) rr (dot) com

Chef Amber Shea said...

I actually prefer cold cereal over oatmeal. Love it with almond or hemp milk!

Becky said...

Maple and brown sugar granola with homemade almond milk...

Sandy Smith said...

We have a little oatmeal, lots of quinoa with cinnamon, raisins, walnuts, banana and whatever berry in season (strawberries for now), with soy or almond milk. YUM!

Lydia Claire said...

I love eating steel cut oatmeal with maple syrup, chia seeds, banana, almond milk and a little stevia. So yummy!