Gluten-Free Vegan Baking: Over 80 Delicious Vegan and Gluten-free Recipes!
Jane Hughes, Jasmijn De Boo
Format: PDF / Kindle (mobi) / ePub
With more and more people now choosing to follow gluten-free and vegan diets, there has been a growth in cafés, restaurants, and stores providing both animal-friendly and gluten-free products. However, it can still be daunting to think of making your own home-cooked treats. Let Gluten-Free Vegan Baking guide you through every step to make a wide variety of "free-from" goodies. Whether you are a vegetarian, vegan, or sufferer of intolerances or allergies, there is something here to suit every taste, from family cakes to decadent desserts and flavorful breads. Each recipe is very easy to follow, with clear instructions and full color photos of each dish to give you complete confidence in the kitchen.
1/2 cup firmly packed vegan and gluten-free margarine, plus extra for greasing 1 cup vegan superfine or granulated sugar 1 2/3 cups gluten-free all-purpose flour 2 teaspoons gluten-free baking powder 1 teaspoon xanthan gum 2 teaspoons instant coffee powder 1 To make the ricotta, soak the cashew nuts in 1/2 cup of water for about 30 minutes. Put the dates into the bowl of a food processor along with the cashews and the soaking water. Process to a thick, smooth consistency. 2 Preheat the
cake for a truly decadent treat. Orange Olive Oil CAKE This moist cake is rich with Mediterranean flavors to bring some sunshine to your table whatever the time of year! PREP TIME: 1 hour COOK TIME: 40 minutes SERVES: 8–12 1 2/3 cups pine nuts 1 1/3 cups gluten-free all-purpose flour 1 teaspoon xanthan gum 2 teaspoons gluten-free baking powder 1/2 cup ground almonds 1 cup vegan superfine or granulated sugar zest and juice of 1 unwaxed orange vegan and gluten-free egg replacer,
using. Set aside to cool and firm before serving. Cook’s tip In order to maximize the pretty visual effect of these delicate cupcakes, be sure to bake these in dainty cupcake liners and not in larger, less attractive muffin cups. Blue Velvet CUPCAKES Red velvet cupcakes often include beets—these unusual blue cakes contain ripe, buttery avocado for a rich, velvety texture. PREP TIME: 15–20 minutes COOK TIME: 20–25 minutes MAKES: 12 1/2 ripe unwaxed avocado 1 cup gluten-free soy milk 4
unwaxed mango, peeled, pitted, and chopped 1 Preheat the oven to 375°F. Line a muffin pan with ten paper cups. 2 Sift together the flour and baking powder into a large bowl. Mix in the flaxseed meal, coconut, and sugar. 3 Crush the cardamom pods and remove the seeds. Discard the green pods. Crush the seeds finely in a mortar and pestle or with a rolling pin and stir into the mixture. 4 Whisk together the soy milk and oil in a small bowl and stir into the mixture, adding the mango at the same
the olive oil and one portion of the egg replacer together with 1 cup of warm water in a small bowl. Pour this wet mixture into the well in the dry ingredients and use a wooden spoon to stir all the ingredients together. Dust a large cutting board with flour, turn out the dough onto the board, and knead it for 5 minutes, until it forms a smooth ball. Put the dough into a large bowl, cover with greased plastic wrap, and let rest in a warm place to rise for about an hour, or until doubled in size.