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The ultimate guide to real vegan baking―Modern Vegan Baking is your best resource for creative, substitution-free treats that are both savory and sweet
With new ingredients like agave, arrowroot, and aquafaba, vegan baking is every bit as delicious and exciting as traditional baking. Mixing inventive ingredients and cutting-edge methods, professional vegan baker and blogger behind Gretchen’s Vegan Bakery Gretchen Price shows just how delicious substitution-free cooking can be. With 125 recipes, plus step-by-step tutorials, Modern Vegan Baking provides a variety of tried and tested recipes for anyone who enjoys vegan baking.
Modern Vegan Baking contains:
- 125 Vegan Baking Recipes for making both savory and sweet treats, including must-have classics and innovative creations
- Easy-to-Follow Instructions for new vegan baking techniques and ingredients
- Helpful Extras including a complete guide to vegan baking substitutions
Recipes in Modern Vegan Baking include: Triple Chocolate Glazed Donuts, Rosemary and Fig Focaccia, Lemon Lavender Shortbread, Pumpkin Pie with Oat Nut Crust, and much more!
Taste how much better baking without butter can be with these creative and dairy-free delicacies!
From the Publisher
Sample Recipe: Rosemary and Fig Focaccia
Prep Time: 90 minutes / Bake Time: 30 minutes / Cooling Time: 5 minutes / Yield: About 15 servings
– Sprinkle the yeast over the warm water and let stand for about 5 minutes until it becomes frothy.
– Combine the flour, rosemary, sugar, and salt in the food processor and blend evenly.
– While blending, add ⅓ cup of the olive oil and the yeast mixture through the feed tube, until a soft sticky dough is formed.
– Turn the dough out onto a lightly floured surface and knead several times to a soft, pliable dough. You may need a tablespoon or two of flour to make it less sticky.
– Place the dough in a lightly oiled bowl covered with plastic wrap and place in a warm spot to double in size, for 45 to 60 minutes.
– Preheat the oven to 375ºF.
– Spray the sheet pan with cooking spray.
– Once the dough has doubled, stretch it to fit the sheet pan in an even layer. Brush the entire surface with the remaining 2 tablespoons of olive oil and layer with the chopped figs.
– Bake for about 30 minutes, or until golden brown.
– Cool slightly before slicing and serving.
1 cup (240 milliliters) warm water (90ºF to 110ºF)
3½ cups (440 grams) all-purpose flour, plus additional if needed
¼ cup fresh minced rosemary (or 2 tablespoons dried rosemary)
2 tablespoons (30 grams) granulated sugar
1 teaspoon (6 grams) table salt
⅓ cup (110 milliliters) plus 2 tablespoons olive oil, divided
1 pound (about 2 cups) fresh figs, sliced in half or quartered if they are large