Next stop on the blog tour, wooo, wooo! (that’s the sound of a train whistle by the way).
Celine and Tami have a new book out. Yes my fellow cookbook aficionados, another book! At this point Tami and Celine have become a well oiled recipe creating machine, and their latest addition to the world of vegan eats ain’t nothing to sneeze at. This go around they delve into the realm of baking, but not just your average kind of baking, average is a non-existent word when describing Tami & Celine’s creations, this time they introduce you to all things whole grain. Now I’ll be the first to admit that when I think of whole grain, my brain immediately jumps to whole wheat, but there’s so much more to whole grain baking then whole wheat flour. There’s a plethora of different whole grains to choose from, and this book lets you experience just about every one of them. Amaranth, millet, barley and one of my favourites, spelt are just to name a few. I’m always looking for new spelt recipes, since I (still) have an epic ton of it in my freezers, yes that’s freezer with an s, it’s like the stuff is in there procreating.
This is book number 2 for the talented twosome with book number 3 in the works (shhh), at this point I feel like I need to start referring to them by using a portmanteau like Taline or Celmasin, maybe if I say it enough it will catch on, no? Well it was worth a shot. Similar to their last book, Vegan Sandwiches Save the Day, Celine’s photos add beauty to each recipe, plus thanks to Fair Winds Press, the layout is perfect, with thick pages that will survive some serious manhandling, because everyone likes a book that can survive the wrath of a kitchen. Each recipe is well placed ( no having to flip back and forth with pages) and written with an airy easy to follow flair. The recipes themselves are pretty fantastic, with a mix between classic items like muffins, breads and cookies and also some seriously creative drool worthy recipes, Baked Speculoos Donuts or Raspberry Spelt Danishes anyone?
Whole Grain Vegan Baking has six chapters to cover any type of baking you need. I tested out a couple items for myself on the weekend and jumped feet first into the breakfast chapter. First stop was the Coconut Spice Granola, because apparently I can’t get enough granola lately… I liked the little bit of molasses added in this recipe, it’s not overwhelming but still noticeable, plus it’s not crazy sweet but it is crazy crunchy and tasty.
I chose that particular granola recipe because I also wanted to make the Granola Teacake! How can you get more granola in your diet? By shoving it inside other things! This loaf wasn’t very sweet, which was a plus for me, it was also tender and flavorful. Perfect to go with my extra-large morning coffee
Another recipe I made from the Muffins and Quickbreads chapter was the Whole Wheat Luau Loaf. With my obsession with everything tropical lately, of course I had to make this! Coconut, banana, orange, plus some added flavor from the whole wheat pastry flour, this was one of my favorite things I’ve made so far!
Another favorite item which I’m already planning to make again and again was the Amaranth, Spelt and Olive Round. I loved this bread! It might have to do with the fact that every time I see a kalamata olive my first thought is “get in my belly!”…just maybe. The flavor the grains added were fantastic, this bread is perfect for some olive oil + balsamic vinegar dipping or slathering in hummus. I’m really looking forward to trying out more of the yeasted goods.
The last recipe I’ve made (so far) was the Morning Boost Muesli. This tasty little number introduced me to spelt flakes and kamut flakes, which as it turns out, add a lovely chewy texture to this creamy delicious breakfast. I’ve been eating this stuff all week and I don’t see me ever getting tired of it, especially with all the fresh pineapple I added to mine. There’s so many textures in each bite, creaminess from the yogurt, chewiness from the flakes and a bit of crunch from the pecans, super noms! Now since I love you so much and since Tami and Celine are such generously rad ladies, I get to share the recipe for this nummy breakfast below! As distracting as this Muesli is, don’t forget to keep scrolling to get all the giveaway details!
MORNING BOOST MUESLI
We know, we know: There’s technically nothing baked about muesli, but this is a whole grain book after all, and we love muesli too much not to sneak in a recipe for it. Loaded with cracked wheat, wheat germ, heart-healthy spelt flakes, and pleasantly chewy kamut flakes, this breakfast will ensure you won’t get hungry again before lunch.
- 1 cup (235 ml) water
- 53 g (1⁄3 cup) dry cracked wheat
- pinch of fine sea salt
- 240 g (1 cup) plain or vanilla-flavored vegan yogurt
- 1 cup (235 ml) unsweetened pineapple juice
- 24 g (1⁄4 cup) rolled spelt flakes
- 24 g (1⁄4 cup) rolled kamut flakes
- 20 g (2 heaping tablespoons) date crumbles or chopped dried cranberries
- 25 g (1⁄4 cup) pecans, broken into smaller pieces
- 16 g (2 tablespoons) wheat germ
Combine the water, cracked wheat, and salt in a medium saucepan, and bring to a boil. Lower the heat, cover with a lid, and cook until the water is absorbed, about 10 minutes. Remove from the heat and set aside to cool slightly while preparing the rest.
Combine yogurt, juice, spelt and kamut flakes, dates, pecans, and wheat germ in a large bowl. Stir the cooked cracked wheat into the muesli, cover with plastic wrap, and refrigerate overnight to let the flakes plump up. Stir the muesli again before serving. Eventual leftovers will keep well for up to 2 days after preparation when stored in an airtight container in the refrigerator; stir before serving.
Yield: 3 cups (855 g), 2 large to 4 more modest servings
Serving Suggestions & Variations
• For a fruitier muesli, add 248 g (11⁄2 cups) of fresh pineapple chunks, chopping them finely before stirring them in. Other fruits, such as fresh or thawed berries, would also be fantastic when added upon serving, to further increase the fiber and vitamin profile of this healthy breakfast.
Date crumbles are nuggets made from dried dates, with only oat flour added to prevent clumping. They’re ideal to use in baked goods because there’s no sticky chopping involved, but you can replace them with regular chopped dates without missing a beat.
Contest is now closed. Thanks for playing!
And now for the free stuff! If you’d like to enter for your chance to win your very own copy of Whole Grain Vegan Baking, all you have to do is leave a comment on this post and tell me what baked good you would like to see revamped whole grain style. The winner will be choosen at random on Friday May 31, 2013 at 6pm MST, so get those comments in! Contest is only open to those of you with live in Canada and the United States, so sorry to everyone else, but rules be rules.
And the winner is! ALMIRA!! I hope this book makes all your whole grain scone fantasies come true
Now before you rush off, don’t forget to check out the remaining stops on the blog tour, and in case you forgot who’s next, here’s the line up:
May 14: Weekly Vegan Menu
May 15: Olives for Dinner
May 16: Vegan Eats and Treats
May 17: Three and a Half Vegans
May 18: Seitan is My Motor
May 19: My Zoetrope
May 20: Get Sconed!
May 21: Year of the Vegan
May 22: Little Foxes
May 23: Vegan Feast Kitchen
May 24: Vegan Cookbook Aficionado
May 25: Julie’s Kitchenette
May 26: Vegan Cookbooks Illustrated
May 27: Don’t Eat Off the Sidewalk
May 28: Urban Vegan