Let's Bake!
Welcome to the kick-off of "Whole Grain Vegan Baking" Blog Tour!
This newly released cookbook by Celine Steen, of Have Cake Will Travel, and Tamasin Noyes, of Vegan Appetite, is the end-all for vegan baking. Or should I say, the beginning of healthy, vegan baking.
The ladies have come on the heels of their previous cookbook "Vegan Sandwiches Save the Day!" and have written a glorious baking book utilizing only whole grains. There is not a speck of white flour or white sugar in the whole book and, what is really the best part, every recipe is delectable!
Now you can enjoy desserts, snacks, breads, and breakfast treats, and know you are only fueling your body with wholesome ingredients.
There are 100 kick-butt recipes of goodness in the book. I tested for this book last year and was floored by what they came up with.
Take a look:
 |
| Souper Bread Bowls |
 |
| Bagard |
 |
| Strawberry Sweet Biscuits |
 |
| Breakfast Pie Pastries |
 |
| Chipotle and Corn Spelt Muffins |
 |
| Whole Grain Wonder Crackers |
 |
| Kicked-Up Chocolate Cookies |
 |
| Pesto Knots |
There are so many wonderful recipes in this book, but this last one was my family's favorite, and believe me, it is hard to pick a "best" one! The Pesto Knots were savory, basil-y, garlicky packages of delight. In fact, Fair Winds Press has granted permission to post this recipe for you, which makes me happy!
Before I do that, I'd like to cover the quality of the book. If you have VSSD!, then you know Fair Winds Press produces a well-made, quality book. I like that. And I love the pictures of the baked goods in there! Celine has done it again with breath-taking photos.
To wrap things up, it really is not hard to decide: if you want healthy, delicious, vegan baked goods which utilize wholesome, whole grains, your search stops right here.
Since you've taken the time to read all the above and drool all over your computer, how about entering the contest to win your very own copy of "Whole Grain Vegan Baking?"
It's really simple; leave a comment and check back May 25th to see if you are the winner. In addition, check out the other blogs in the tour for more recipes and chances to win.
And now for the sneak-peek recipe:
Pesto Knots
1/4 cup (60 ml) lukewarm wate
1 teaspoon pure maple syrup
2 1/4 teaspoons active dry yeast
105 g (3/4 cup) whole spelt flour, divided
33 g (packed 3/4 cup plus 1 tablespoon) fresh basil leaves, divided
1/3 cup (80 ml) unsweetened plain vegan milk, more as needed
1/4 cup (60 ml) olive oil, divided
9 g (1 tablespoon) pine nuts
8 g (1 tablespoon) nutritional yeast
1 tablespoon (15 ml) ume plum vinegar
5 cloves garlic, minced, divided
1 teaspoon white miso paste
1/2 teaspoon fine sea salt
Pinch of ground black pepper
120 g (1 cup) white whole wheat flour, more as needed
Nonstick cooking spray
Stir together the water, maple syrup, and yeast in the bowl of a stand mixer fitted with a dough hook. Let sit for 5 minutes for the yeast to activate. Mix in 35 g (1/4 cup) of the spelt flour. Let sit for 30 minutes.
Combine 30 g (3/4 cup) of the basil, milk, 3 tablespoons (45 ml) of the oil, pine nuts, nutritional yeast, vinegar, 3 cloves of the garlic, miso, salt, and pepper in a small blender. Process until completely smooth. Pour into the yeast mixture and add the remaining 70 g (1/2 cup) whole spelt flour and the whole wheat flour. Knead for 5 minutes to form a smooth and cohesive dough. Add an extra 1 tablespoon (15 ml) milk or (8 g) white whole wheat flour if needed to make a soft, slightly tacky dough. It should not be sticky. Alternatively, the dough may be kneaded by hand on a lightly floured surface. Form the dough into a ball.
Lightly coat a medium-size bowl with cooking spray and put the dough in the bowl, turning it over so the oiled side is facing up. Cover with a clean kitchen towel and let rise in a warm place until doubled in size, 2 hours.
Combine the remaining 2 cloves garlic and remaining 1 tablespoon (15 ml) oil in a small bowl.
Line a baking sheet with parchment paper or a silicone baking mat.
Deflate the dough on a lightly floured surface. Cut into 8 equal pieces. Roll each piece into a 12-inch (30 cm) rope. Tie a knot close to the center of the dough, tuck under the ends, and place on the baking sheet. Repeat with the remaining pieces. Cover with a clean kitchen towel and let rise in a warm place until doubled in size, 1 hour.
Preheat the oven to 400°F (200°C, or gas mark 6).
Remove the kitchen towel and bake the dough for 13 to 15 minutes, until the bottoms sound hollow when tapped with your knuckles.
Use a spoon to drizzle the garlic oil on the knots. Mince the remaining 3 g (1 tablespoon) basil and sprinkle over the rolls.
Yield: 8 knots
