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Vegan Baking

E-BookEPUBePub WasserzeichenE-Book
144 Seiten
Englisch
Ryland Peters & Smallerschienen am09.01.2024
Whether you are a full-time vegan or you choose to cut out animal products whenever possible, there's no need to miss out on your favourite cakes. Baking without eggs, butter and milk is not only possible, but also easy and just as delicious as what you are used to baking. There are now so many alternative ingredients available from supermarkets and healthfood stores and with Dunja Gulin's recipes, you'll have all the inspiration you need to start baking. Dunja's background and expertise in natural nutrition provides invaluable insight in this collection of nourishing vegan bakes. Simple Cakes and Muffins to try include Muffins with Summer Berries; Fancy Cakes like the stunning Chocolate Layer Cake are sure to impress; for a mid-morning snack, try Slices & Bars like Bean Brownies and Fruity Oat Bars; choose from Cookies and Biscuits such as Hazelnut Bites and Coffee-Toffee Cookies; vegan Pies, Tarts & Strudels can be just as good as real pastry, so try a Pear Strudel; bake vegan Herb Focaccia and you will never buy regular Bread again; and finally, Special Baked Treats like Jam Parcels and Baked Plum Dumplings make mouthwatering desserts.mehr
Verfügbare Formate
BuchGebunden
EUR22,00
E-BookEPUBePub WasserzeichenE-Book
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Produkt

KlappentextWhether you are a full-time vegan or you choose to cut out animal products whenever possible, there's no need to miss out on your favourite cakes. Baking without eggs, butter and milk is not only possible, but also easy and just as delicious as what you are used to baking. There are now so many alternative ingredients available from supermarkets and healthfood stores and with Dunja Gulin's recipes, you'll have all the inspiration you need to start baking. Dunja's background and expertise in natural nutrition provides invaluable insight in this collection of nourishing vegan bakes. Simple Cakes and Muffins to try include Muffins with Summer Berries; Fancy Cakes like the stunning Chocolate Layer Cake are sure to impress; for a mid-morning snack, try Slices & Bars like Bean Brownies and Fruity Oat Bars; choose from Cookies and Biscuits such as Hazelnut Bites and Coffee-Toffee Cookies; vegan Pies, Tarts & Strudels can be just as good as real pastry, so try a Pear Strudel; bake vegan Herb Focaccia and you will never buy regular Bread again; and finally, Special Baked Treats like Jam Parcels and Baked Plum Dumplings make mouthwatering desserts.
Details
Weitere ISBN/GTIN9781788796200
ProduktartE-Book
EinbandartE-Book
FormatEPUB
Format HinweisePub Wasserzeichen
FormatE101
Erscheinungsjahr2024
Erscheinungsdatum09.01.2024
Seiten144 Seiten
SpracheEnglisch
Dateigrösse11192 Kbytes
Artikel-Nr.13415196
Rubriken
Genre9201

Inhalt/Kritik

Leseprobe


Breakfast muffins with apples and jam

Muffins CAN be healthy, and full of nutritious ingredients and fibre! Actually, these are perfect for breakfast and are a good substitute for jam on toast when you don t have the time to sit down. Make them the night before, sleep 20 minutes longer in the morning and munch on them on your way to work!

200 g/1½ cups unbleached plain/all-purpose flour

60 g/½ cup plain wholemeal/ whole-wheat flour

2½ teaspoons baking powder

¼ teaspoon salt

½ teaspoon ground cinnamon

300 ml/1¼ cups plain soy milk

130 g/½ cup brown rice syrup

100 g/½ cup safflower or coconut oil

freshly squeezed juice and grated zest of 1 lemon

1 small apple, peeled, cored and diced

60 g/½ cup raisins

100 g/4 tablespoons firm apricot jam (or other)

12-hole muffin pan lined with paper cases

Makes 9-12

Preheat the oven to 180°C (350°F) Gas 4.

Sift together the flours, baking powder, salt and cinnamon in a bowl and mix well.

In a separate bowl, mix together the milk, syrup, oil, lemon juice and zest.

Combine both bowls and mix gently with a silicone spatula. Do not overmix otherwise the muffins will be tough. Add the apples and raisins and gently mix in.

Fill 9 of the muffin cases half-full with the mixture, then put 1 full teaspoon of jam on top. Cover each one with more of the cake mixture, making sure you fill the cases only three-quarters full. If you have any cake mixture left, repeat this process in further muffin cases until you run out of mixture.

Bake in the preheated oven for 30 minutes or until golden.

Remove from the muffin pan and allow to cool on a wire rack.

Marbled energy muffins

Marble cake, marble squares, marble bundt cake - I ve been chased by marbled desserts all my life, since every family around me has its own special recipe for this light-dark cake creation. So I made myself a promise that one day I, too, would have my own special marbled dessert recipe! And here it is, in the shape of these wonderfully moist, banana-and-cocoa-flavoured muffins. Try to use coconut milk, as I suggest, as it gives a special consistency to the mixture, although using more soy milk would also work. The same goes for the cocoa nibs which can be replaced by an additional 1½ tablespoons cocoa powder, but freshly ground nibs will give you an energy kick!

1 tablespoon raw cocoa nibs

130 g/1 cup unbleached plain/all-purpose flour

60 g/½ cup plain wholemeal/whole-wheat flour

¼ teaspoon bourbon vanilla powder

1 teaspoon baking powder

½ teaspoon bicarbonate of/baking soda

¼ teaspoon salt

100 g/½ cup coconut oil

110 ml/½ cup coconut milk

170 ml/¾ cup plain soy milk

½ teaspoon apple cider vinegar

170 g/â cup pure maple syrup

1 ripe banana

¼ teaspoon pure almond extract (optional)

grated zest of 1 lemon

1 tablespoon raw cocoa powder

12-hole muffin pan lined with paper cases

Makes 10-12

Preheat the oven to 180°C (350°F) Gas 4.

In a coffee or spice grinder, grind the cocoa nibs to a coarse powder.

Sift together the flours, vanilla powder, baking powder, bicarbonate of/ baking soda and salt in a bowl and mix well.

If the coconut oil has solidified, put the jar in a bowl of hot water until the oil has softened. Put the coconut oil, milks, vinegar, syrup, banana, almond extract, if using, and lemon zest in a food processor and blend until smooth.

Combine the dry and liquid ingredients, and mix gently with a silicone spatula. Spoon one third of the mixture into a separate bowl and fold in the ground cocoa nibs and cocoa powder.

Divide the plain cake mixture between 10-12 muffin cases. Put a spoonful of the cocoa mixture on top of that and, with the help of a chopstick or skewer, mix a little to get a marbled pattern.

Bake in the preheated oven for 18-20 minutes.

Remove from the muffin pan and allow to cool on a wire rack. This is a great picnic and lunchbox muffin!

Summer muffins with raspberries and blackberries

This is a very simple recipe for muffins that are juicy, fruity and a little nutty too! Adding toasted wheat germ gives them a nice golden colour as well as providing a little extra taste, minerals, vitamins and fibre. Find it in your local healthfood store and use it not only in baking but also in cereals, salads and smoothies.

325 g/2½ cups unbleached plain/all-purpose flour

65 g/½ cup plain wholemeal/ whole-wheat flour

1½ teaspoons bicarbonate of/ baking soda

1 teaspoon baking powder

¼ teaspoon salt

65 g/1 cup finely ground hazelnuts

25 g/3 tablespoons toasted wheat germ (optional)

420 ml/1¾ cups plain soy milk

200 g/¾ cup brown rice syrup

150 g/¾ cup sunflower oil

freshly squeezed juice of ½ lemon

100 g/1 small apple, peeled, cored and chopped

24 raspberries

24 blackberries

12-hole muffin pan lined with paper cases

Makes 12

Preheat the oven to 180°C (350°F) Gas 4.

Sift together the flours, bicarbonate of/baking soda, baking powder and salt in a bowl and add the ground hazelnuts and wheat germ, if using. Mix well.

Put the milk, syrup, oil, lemon juice and apple in a food processor and blend until smooth.

Combine the dry and liquid ingredients, and mix gently with a silicone spatula. Do not overmix otherwise the muffins will be tough.

Divide the cake mixture between the muffin cases. Gently press 2 raspberries and 2 blackberries into each muffin so that they are half-dipped in the mixture.

Bake in the preheated oven for 25-30 minutes.

Allow to cool in the muffin pan for a few minutes, then transfer to a wire rack to cool completely.

Enjoy the muffins on the beach, by the pool, on a picnic in the shade or wherever you like to spend sunny summer days!

Pan di Spagna

It is an old tradition in Istria, Croatia, for wedding guests to bring a light pound cake (originally Italian) called pan di Spagna . Each guest adds a unique touch to their cake with their choice of nuts, fruits and decoration. This is my vegan version of pan di Spagna , or if you like, pan d Istria !

90 g/â cup fine cornmeal

120 g/1 cup unbleached plain/all-purpose flour

45 g/â cup plain wholemeal/whole-wheat flour

3 teaspoons baking powder

1 teaspoon bicarbonate of/baking soda

¼ teaspoon salt

¼ teaspoon bourbon vanilla powder

60 g/½ cup pine nuts

40 g/¼ cup chopped walnuts

150 ml/â cup plain soy milk

1 teaspoon apple cider vinegar

65 g/â cup olive oil

85 g/â cup brown rice or agave syrup

2 tablespoons Grappa (grape-based brandy), brandy or rum

grated zest and freshly squeezed juice of 1 lemon

90 g/â cup chopped dried figs

finely ground unrefined sugar, for dusting

23-cm/9-in. springform cake pan, baselined with parchment paper and oiled

Serves about 10

Preheat the oven to 180°C (350°F) Gas 4.

Sift together the cornmeal, flours, baking powder, bicarbonate of/baking soda, salt and vanilla powder in a bowl and mix well. Add the pine nuts and walnuts and mix.

In a separate bowl, mix together the milk, vinegar, oil, syrup, alcohol, lemon juice and zest. Add the figs and incorporate well.

Combine both bowls and mix gently with a silicone spatula until well combined. Do not overmix otherwise the cake will be chewy and won t rise well.

Spoon the cake mixture into the prepared cake pan and spread level with the spatula. Bake in the preheated oven for 30-35 minutes.

Allow the cake to cool completely before removing it from the pan. If you wish, dust the top of the cold cake with a little finely ground unrefined sugar just before serving.

Castagnaccio

Castagnaccio, or chestnut cake, is a traditional Tuscan dessert and one of the few Italian desserts that doesn t require a lot of sugar and eggs! Since the Istrian peninsula is also rich in chestnut trees, I grew up eating many different chestnut-based dishes, both sweet and savoury. This cake is something in between; the chestnut flour gives it a mild sweet taste but since no other sweetener is used, it s not the typically sweet cake you might expect. However, it s still wonderfully simple and tasty - once a poor man s dessert, it s now a delicacy enjoyed by gourmets around the world! And totally vegan!

60 g/½ cup raisins

1 tablespoon rum

300 g/2â cups chestnut flour

¼ teaspoon salt

¼ teaspoon bourbon vanilla powder

grated zest of 1 orange

50 g/¼ cup olive oil

450-625 ml/2-3 cups rice milk

60 g/â cup pine nuts

60 g/â cup chopped hazelnuts

needles pulled from 1 fresh rosemary sprig

whipped soy cream or agave syrup, to serve

24-cm/9½-in. springform cake pan, well oiled

Serves about 8

Soak the raisins in a bowl of the rum and 2 tablespoons hot water while you prepare the other ingredients.

Preheat the oven to 200°C (400°F) Gas 6.

Sift together the flour, salt, vanilla powder in a bowl, then mix in the...
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