close up of amazing muffin
Months ago, I spied this new cook book, Whole Grain Vegan Baking and knew I had to have it. I put it on my wish list and when it was available, scooped it up. And, all I can say is...amazing.
My very grainy looking copy of the book.....
I have been eating whole grain for months now and find eating white or processed not as appealing anymore. I do indulge in white pasta once in a while because really, I cannot stand whole wheat/grain pasta. But, I do love whole wheat pastry flour. If you have not been able to try out this wonderful product I suggest you walk, nah, run to get a bag.
Unlike conventional whole wheat flour, w/w pastry flour is light and airy. I positively cannot tell the difference in terms of consistency and texture or taste of w/w pastry flour from unbleached white flour. No lie.
So, this is why I was so excited to get this new cook book. And, it has been one of my best purchases in the kitchen to date. That is why when thumbing through the book I knew my first recipe had to be the Peanut & Banana w/w muffins. I have a huge love for peanut butter so this was a no brainer for me.
Before I get to the yummy muffins, here are some of the wonderful treats in this cook book.
pic from the book..pg 89..Braided Almond Oat Bread (I need this asap)
(above)...pic from the book....pg 92...whole wheat grain burger buns (& sandwich bread)
pic from the book...pg 140...strawberry sweet biscuits
pg 35...sweet potato waffles
Here are the muffins (I actually forgot to sprinkle the tops of the muffins with sugar before baking...oops)
These muffins were so amazing. I must admit that I ate them all over a 3 day period and have no shame. So yum and you could not tell that w/w pastry flour was involved. I did not have peanut flour and could not find it so I used almond instead to great results. Highly recommend this amazing cook book. Whole grains never tasted so good.