Baking without eggs or dairy is a joy with this updated version of the vegan classic.
Whether you want to bake dairy- and egg-free for health, ethical, or environmental reasons, this updated edition of The Joy of Vegan Baking lets you have your cake and eat it, too! Featuring familiar favorites — from cakes, cookies, and crepes to pies, puddings, and pastries — this book will show you just how easy, convenient, and delectable baking without eggs and dairy can be. Winner of the VegNews magazine award for Cookbook of the Year in 2008, The Joy of Vegan Baking has been updated, with all new photography and freshly revised recipes that use the latest natural ingredients and techniques.
Learn just how easy it is to enjoy your favorite homespun goodies without compromising your health or values. These treats are free of saturated fat, cholesterol, and lactose, but full of flavor. Recipes include Chocolate Chip Scones, Lemon Cheesecake, Dessert Crepes, Cinnamon Coffee Cake, Chocolate Peanut Butter Cupcakes, Raspberry Sorbet, Oatmeal Raisin Cookies, Soft Pretzels, Blueberry Cobbler, and Chocolate Almond Brittle.
A seasoned cooking instructor and self-described “joyful vegan,” author Colleen Patrick-Goudreau lays to rest the myth that vegan baking is an inferior alternative to non-vegan baking, putting it in its rightful place as a legitimate contender in the baking arena. More than just a collection of recipes, this informative cookbook is a valuableresource for any baker.