All of you know I’m a fan of whole grain flours. I don’t always branch out much into spelt, barley and other seldom used ones. Celine and Tamasin have written the perfect book to explore different kinds of grain flours.
I only made 3 recipes, but that’s because we kept eating the tasty results and I have to slow down on the sweets a little for now. However, Whole Grain Baking will be on my kitchen counter so I can grab it when the baking mood hits. There must be dozens of other recipes I have on my list to bake from this awesome book!
One of my very favorite things was that the shortbread and scones were made in the food processor. It made short work of the mixing and there was less clean up afterwards.
Even though the caramel nut bars are a little more complicated with multiple layers, I was able to put them together quickly on a weeknight. I loved the barley flour in the base and used agave since I was out of brown rice syrup.
The instructions are very straight forward. Although some of the flours are expensive, you can make some if you own a powerful blender.
To win a copy of Whole Grain Vegan Baking do one or more of the following. Please note that you will need to leave a separate comment for each task you complete!
- Leave a comment on this post telling me what your favorite flour to use is.
- Pin the book cover above to one of your boards
- Tweet about this giveaway – Go to healthyslowcooking.com to win a copy of Whole Grain Vegan Baking https://healthyslowcooking.com/2013/09/03/whole-grain-vegan-baking-recipe-and-a-giveaway/
I will announce a winner next week.
The first recipe I made was this hazelnut shortbread and I just fell in love immediately. It was super simple to make and had that wonderful bite that I expect from shortbread. Plus it has hazelnuts – that makes anything great!
Here are just a few of the other recipes I made. Celine’s photos are so beautiful!