Recipe Round-Up: Whole Grain Vegan Baking

I love collecting fancy silly flours, and Whole Grain Vegan Baking by Celine Steen and Tamasin Noyes is a handy book when it comes to using up some of them! This book has all sorts of stuff in it, from breakfasts to bread, savouries to sweets. I realised that I have only done one mini round-up for this book during VeganMoFo last year, but it has still appeared plenty of times in either bake sale or sabbat posts. You can see all of those posts to see other things I have made here.

Chocolate Sesame Granola: Periodically I remember that granola is very easy and fun to make. This is meant to have a mix of rye, oat, and spelt flakes. But I couldn't gind spelt flakes so I used barley and I used a bigger proportion of oats. The tahini in it gives it a nice bitterness, but the chocolate comes from chocolate chips melted onto the clusters, so this was more of a dessert granola for me.
Rating: :)



More-Than-Maple Granola: This is your more traditional granola. Made with oats, but with a combination of almonds, flax, and sunflower seeds (it said to use roasted but I just used raw and they roasted up in the oven anyway). This has a fun combination of spices including cinnamon and garam malasa, and had almost a gingerbread flavour to it. Tart dried cherries were a lovely combination to the sweetness of the maple syrup.
Rating: :)



Sweet Corn and Blueberry Pancakes: I made a half recipe of this for two big pancakes and one big serve. The batter is quite thick and almost crumbly, so you need to make sure they are definitely fully cooked on the bottom before you try to flip them or they will break. These had just a very subtle sweetness, which I liked. Especially as I served them with some very sweet maple butter. Also with some Field Roast Apple Maple Breakfast Links and some fresh peaches.
Rating: :)



Ginger and Spice Cookies: I love a ginger cookie, and the idea of a ginger cookie with five spice made me very happy. Unfortunately I couldn't really taste the five spice, as the ginger was very strong (which was fine, they make an awesome super ginger cookie). I used Nuttelex (vegan margarine) in place of coconut oil (gross). These have a mix of whole spelt flour and brown rice flour in them. They also have chopped chunks of candied ginger in them as well (I used the Naked Ginger, without too much sugar).
Rating: :)



Chocolate Smorgasbord Spelt Cupcakes: Chocolate cupcake with chocolate chips and chocolate ganache. I made this for some random bake sale. These are made with a blend of millet and whole spelt flour, so they are quite dense little cupcakes. I had some leftover creamer that I used in the batter, but I didn't have enough for the ganache so I just used some soy and oat milk. I made half a recipe of the ganache, which was the perfect amount for spreading on 12 cupcakes. I also decorated them with chocolate sprinkles, because why not be extra chocolatey.
Rating; :)



Mango Blackberry Crumble: Please excuse this terrible photo of a lovely crumble. I used frozen fruit for both of them, but needed to cook it a bit longer than the recipe said even though they were thawed. The topping is made of a mix of oat flour, spelt flour, and barley flour. I made a half recipe for three servings.
Rating: :)



Cute Kitty Photo of the Post



Gizmo's edition of my Bunny Dee pet pins. She looks so sweet, which she was.