The giveaway is over, congratulations Tofu Cat!
Are you ready to bake up some whole grains like a mug*?
I have a feeling that Whole Grain Vegan Baking is the kind of book that people will be afraid to pick up, and needlessly so! I found this book easy to use, despite having only a half stocked kitchen. I went to make my first recipe and realized I didn’t have any dry measuring cups, for pete’s sake. I also don’t currently own any pretty plates or linens so you’ll have to excuse my washcloth-chic food styling. So! Let’s address some fears you might have:
It’s expensive/inaccessible: It doesn’t have to be! Please check out the post I made a few days ago about how people from small towns can easily get what they need. Internet shopping is a gift from Al Gore, and there’s no reason you shouldn’t use it. If you happen to live in a place with a health food store, you can hit up their bulk bins and get a lot of the flours, or if you’re lucky, all of them. Bulk bins are cheaper and you can get the exact amount you need. And while WGVB does use a few items that are pricey, Celine and Tami made a conscious effort to use more affordable ingredients. Overall, of course while grain flours and natural sweeteners are going to cost more than white flour and sugar, but I guarantee that there is something in here for every budget and lifestyle.
Also, someone noted that there seems to be a lot of vegan yogurt in this book, obviously ordering yogurt off of the internet requires purchasing a cold pack and isn’t something most people are willing to do. You can substitute any yogurt in the book with blended silken tofu. Or if all you can get is a fruity yogurt, say the gross new Silk soy ones, you can diligently pick the fruit out and adjust the sweetener a little bit. And maybe your finished product will come out blueberry tinted, but whatever.
I have to buy a million flours and i’ll never use them all: Hey, you don’t need to buy anything you don’t want to! I didn’t make a count, but it seems to me like barley, spelt, wheat/whole wheat pastry flour, and oat are the most commonly used. What I did was mark up a bunch of recipes to try, then I went through and wrote down the common flours/sweeteners in them. I just checked the index and each flour used has a section, and the only flour I got that doesn’t have multiple uses is graham flour. Also, Bob’s Red Mill and Arrowhead Mills come in much smaller bags than standard flours, so you’ll use them up much faster than a standard sized bag of wheat flour. If you have the room, you can store extra flours in your fridge or freezer, in an airtight container.
It’s boring: Absolutely not. Celine and Tami aren’t the kind of people who will put out a book of plain loaves and bran muffins. The basic recipes are there, but they are far outweighed by things like Peanut Butter Surprise Cookies (the surprise is Sriracha) and Baked Speculoos Donuts. If you think you’ve got whole grain baking figured out because you know how to swap whole wheat for white flour, you are in for a punch to the gut of your tastebuds.
It’s too healthy tasting/god damned hippie crap: Everything I made has passed The Brian Test, and he kept saying that he couldn’t tell that they were supposed to be healthier alternatives. The last thing I made were the Savory Barley and Potato Scones (I made the suggested walnut swap for the raisins), and I warned him that they were totally savory and the most ‘whole grain’ tasting thing I had made, and he still liked them. Using such a wide variety of flours, and combining them, helps the recipes avoid that dry, crunchy, sadness you might expect.
I hate oil/soy/gluten/nuts/joy: Okay, ya’ll are going to be disappointed with this book if you are expecting this book to be free of anything besides refined flours and sugars, and soy (which is an easy swap for milks and yogurt). I don’t think any of my xgfx friends will be shocked to hear that this book isn’t for them, since it’s a baking book that isn’t specifically gluten free. But if you are feeling adventurous and want to try and de-gluten some of the recipes, here’s a good guide to gluten-free flour swaps and when to use them.
And as always, Fair Winds puts out some of the most attractive vegan cookbooks ever. The design of the book is beautiful, as are Celine’s photos. I would guess about 1/3rd of the recipes have an accompanying photo. I found the book very easy to use and despite the fact that I had to improvise a lot based on my kitchen equipment (seriously, how did I forget measuring cups?!), I got great results with everything I made.
Pictures! Followed by words about the pictures!
Wholesome Vanilla Pound Cake, I ate most of this straight up with a glass of almond milk, but I spread these pieces with Peanut Butter & Co. White Chocolate Wonderful and cherry fruit spread. Definitely one of the easier recipes in the book, if you’re looking for the shallow end to dip your toes into.
Double Cranberry Scones, I had to use raspberries in lieu of fresh/frozen cranberries, so for me these were Cranberry Raspberry Scones. Another super easy recipe, which Brian enthusiastically wolfed down.
Layered Chocolate and Banana Mini Cakes, I used a 6 cup bundt pan because I only have one mini cake pan. This is the recipe to go for if you have some overripe bananas that you need to use up, and again, super easy. It’s like a desserty banana bread with a brownie on the bottom (or top, depending on the kind of pan you use).
Savory Barley and Potato Scones, which I decided to make after I realized that I hadn’t made anything that wasn’t at least a little sweet. These are definitely different, and since I used the recipe note suggestion to use walnuts in lieu of raisins, they would be excellent paired with a soup or stew. They come out a little dry looking (I brushed a little vegan margarine on top of the ones in the photo), but the inside is incredibly moist.
My final picture is below with the recipe, and I can’t wait to bake more! For funsies, I asked the authors what their favorite recipes from the book were, if you need some more jumping off points.
Tami: English Muffin Bread, Cracked Wheat Pan Rolls, and the Strawberry Sweet Biscuits
Celine: the hazelnut shortbreads, the lemon curd tartlets, and the banana berry breakfast bake
Giveaway! Fair Winds Press has agreed to send one lucky person (US or Canada only, sorry) their own copy of Whole Grain Vegan Baking. To enter, simply comment on this entry telling me what your favorite kind of baked good is! Be as generic or specific as you like. I’m partial to cake and anything yeasty, myself. I will pick a winner at random on Friday, May 31st. Make sure to comment with a valid email address! Enjoy the recipe, and check out Denise’s post tomorrow on The Urban Vegan, which is the last stop on the book tour.
*mug is slang from days gone by that only I still use, it means mother somethingsomething.
Braided Almond Oat Bread
This was an instant favorite when I made it, so it was the recipe I wanted to share. It’s small town living friendly: you can grind oats and almonds in a food processor to make those flours and sub the yogurt with blended silken tofu if you have trouble finding those things. I recommend brushing with maple syrup instead of agave, because it tastes like a loaf of french toast! The only change I made to the recipe was to just use some extra almond meal for the sprinkling at the end.
3/4 cup (180 ml) lukewarm plain or vanilla flavored almond milk, divided
1/4 cup (60 ml) pure maple syrup, divided
330 g (2 3/4 cups) white whole wheat flour, divided
2 1/4 teaspoons active dry yeast
90 g (1 cup) oat flour
120 g (1 cup) almond meal
1/2 teaspoon fine sea salt
120 g (1/2 cup) plain or vanilla flavored vegan yogurt, at room temperature
1/4 cup (60 ml) melted coconut oil or neutral flavored oil
Pure maple syrup or raw agave nectar, for brushing
Chopped roasted almonds, for sprinkling
Combine 1/2 cup (120 ml) of the milk with 1 tablespoon (15 ml) maple syrup, 60 g (1/2 cup) of the wheat flour, and the yeast. Let this mixture sit for 10 minutes, until bubbly.
In a large bowl, combine 240 g (2 cups) of the wheat flour and the oat flour, almond meal, and salt.
Combine the remaining 1/4 cup (60 ml) milk, remaining 3 tablespoons (45 ml) maple syrup, yogurt, and oil. Pour the wet ingredients onto the and mix, adding the remaining 1/4 cup (30 g) flour, 1 tablespoon (8 g) at a time, if needed, until the dough is smooth and pliable, about six minutes.
Alternatively, knead the dough by hand on a lightly floured surface for about eight minutes, adding extra whole wheat flour if needed, until smooth and pliable.
Shape into a ball and cover with plastic wrap. Let rise in a warm place until doubled in size, 1 to 1 1/2 hours.
Line a baking sheet with parchment paper or a silicone baking mat.
Punch down the dough, and place it on a clean surface. Divide it into 2 equal portions. Divide each portion into 3 equal portions. Roll each portion out into a 12-inch (30 cm) strand. Place 3 strands side by side, pinch them together at the top to seal, and tuck the top under slightly. Braid the strands. Pinch together and tuck the bottom of the braid as well, gently grabbing both ends of the braid and pushing together to make a neat and tight braid. Repeat with the remaining three strands. (Katie’s note: I found it easier to start the braid not quite in the middle, so I could braid towards each end and ensure maximum braidage before tucking. If that makes any sense.)
Place the breads on the prepared sheet. Cover the breads with plastic wrap and let rise for 30 minutes, until puffed.
Preheat the oven to 375 F (190 C or gas mark 5).
Bake for 20 minutes, or until golden brown on top and dark brown on the bottom. Turn the baking sheet once halfway through to ensure an even coloring and even baking of the braids.
Lightly brush the tops with maple syrup or agave nectar once out of the oven. Sprinkle with the chopped almonds. Let cool on a wire rack. The breads taste even better the next day.