Whole Food Vegan Baking: Delicious Recipes Using Healthy, Natural Ingredients

I really like this book, but discovered myself an error in the recipe for Perfect Pumpkin Bread. The ingredient list does not include water, but the instructions say to "add 1 cup of the water." The first time I tried it, I did not include water, and it was a little dry, but I live in New Mexico at 6500 feet. The 2nd time, I forgot that I had not added water, added a cup, and it was soup. I had to add 4 T. flour and it still ended up a little soggy and very heavy. However, I used regular white flour instead of whole wheat, as I have a kidney problem. Next time I will just add 2 T. water. I have not tried other recipes yet.

So I bought this thinking they would have more natural vegan recipes and they do by definition have vegan recipes. However where I was unhappy is almost every product has added alternative sugar, which still isn't per say good for you. Though I guess this book is not advertised as "good for you baking" just "vegan baking" . So I would not buy this product again, however it is the product that the ad says, so I feel bad rating lower then a 5. Perhaps more my mistake for thinking anything vegan is healthy, that is very FALSE in my recent findings.

There are ZERO pictures of the recipes in this book. At most 3 or 4 generic ingredient pictures. If you don’t need a visual aid of what the final product is supposed to look like then this might work out. Such a disappointment. It’s like a notebook with very informal and casual language, not very professional at all.

I am loving this cookbook!! It’s so nice finding a book with so many pictures and simple recipes. These recipes are tasty and truly have healthful ingredients. My kids love to help me make them and I don’t have the guilt about making these desserts. They can become a regular part of our diet with some even working for breakfast. I love that it’s no oil and I don’t have to figure out substitutes.

In theory, Whole Food Vegan Baking has a lot of potential. It includes recognizable whole food ingredients (quick oats, bananas, applesauce) that can be found in most local grocery stores or online. The recipes are easy to follow and approachable. The author made sure to distinguish between gluten-free, soy-free and nut-free. She also included prep, cook and cool times as well as serving size and equipment necessary for each recipe. I also liked how the author included variation ideas on certain recipes. But once one starts baking from it, you start noticing some issues. I made (or at least attempted) to make 3 recipes. I started with the Easy As Apple Pie Bread. Really simple to put together and once baked and cooled I was eager to give it a try. It tasted like a good baked apple oatmeal in the shape of a loaf. I honestly didn’t think bread when eating it. Perhaps if the quick oats were replaced with oat flour than maybe the texture difference would change the impression. I then went on to attempt to make the Chocolate Cupcakes with Chocolate Peanut Butter Frosting. Note the word - attempt. As I mixed the dry ingredients with the wet I soon realized that there was either a typo in the ingredients list or the author accidentally neglected to include a wet ingredient in the ingredients list as I ended up with a dry, clumpy mix that in no way, shape or form resembled a batter. I re-read the recipe to ensure I wasn’t missing something. Nope. It said mix 1/4 cup maple syrup, 1 tsp. Apple cider vinegar and 1 tsp. pure Vanilla extract to 1 cup whole wheat flour, 1 cup coconut sugar, 1/4 cup unsweetened cocoa powder, baking powder and salt. Yep, that was a big fail and a waste of ingredients. I attempted one last recipe. The Sugar Cookies. Like the Apple Pie Bread - it was really easy to assemble and bake. Once completed, I found myself with chewy, sweet, whole wheat bread balls. I didn’t think sugar cookies. It was a really sweet whole wheat dough ball. It accomplished getting something sweet but a cookie it was not. As I looked over the book, I found that the majority of the recipes include quick oats and applesauce and then depending on the baking vessel would determine the name of the recipe - bread/muffin/scone/cake bar/oatmeal bar/granola bar. Don’t get me wrong - they looked tasty but it’s just varied, glorified versions of baked oatmeal. If you are not an oatmeal fan, there are a few recipes that you may find interesting but this is a prominent ingredient in the majority of the book. There are 6 recipes that are no bake/raw that looked interesting. I think if you are trying to incorporate more healthier treats that include whole foods or if you are a big fan of baked oatmeal then this is the book for you.

I just received this book a few minutes ago, and This book came filthy with something sticky on it. I didn't pay for this book to receive it this way.

I've tried two recipes so far, Dad's chocolate cake and the coconut cookies, and both were amazing. Very delicious and healthy for you. Definitely a book well worth buying. Would recommend it to anyone who wants to get away from the sugar, fatty, desserts that may you feel horrible.

Gave it as a gift

Would have rated it higher if it had listed the nutritional breakdown for each recipe.

This book is so great for WFPBNO recipes!

I really like this book, but discovered myself an error in the recipe for Perfect Pumpkin Bread. The ingredient list does not include water, but the instructions say to "add 1 cup of the water." The first time I tried it, I did not include water, and it was a little dry, but I live in New Mexico at 6500 feet. The 2nd time, I forgot that I had not added water, added a cup, and it was soup. I had to add 4 T. flour and it still ended up a little soggy and very heavy. However, I used regular white flour instead of whole wheat, as I have a kidney problem. Next time I will just add 2 T. water. I have not tried other recipes yet.

So I bought this thinking they would have more natural vegan recipes and they do by definition have vegan recipes. However where I was unhappy is almost every product has added alternative sugar, which still isn't per say good for you. Though I guess this book is not advertised as "good for you baking" just "vegan baking" . So I would not buy this product again, however it is the product that the ad says, so I feel bad rating lower then a 5. Perhaps more my mistake for thinking anything vegan is healthy, that is very FALSE in my recent findings.

There are ZERO pictures of the recipes in this book. At most 3 or 4 generic ingredient pictures. If you don’t need a visual aid of what the final product is supposed to look like then this might work out. Such a disappointment. It’s like a notebook with very informal and casual language, not very professional at all.

I am loving this cookbook!! It’s so nice finding a book with so many pictures and simple recipes. These recipes are tasty and truly have healthful ingredients. My kids love to help me make them and I don’t have the guilt about making these desserts. They can become a regular part of our diet with some even working for breakfast. I love that it’s no oil and I don’t have to figure out substitutes.

In theory, Whole Food Vegan Baking has a lot of potential. It includes recognizable whole food ingredients (quick oats, bananas, applesauce) that can be found in most local grocery stores or online. The recipes are easy to follow and approachable. The author made sure to distinguish between gluten-free, soy-free and nut-free. She also included prep, cook and cool times as well as serving size and equipment necessary for each recipe. I also liked how the author included variation ideas on certain recipes. But once one starts baking from it, you start noticing some issues. I made (or at least attempted) to make 3 recipes. I started with the Easy As Apple Pie Bread. Really simple to put together and once baked and cooled I was eager to give it a try. It tasted like a good baked apple oatmeal in the shape of a loaf. I honestly didn’t think bread when eating it. Perhaps if the quick oats were replaced with oat flour than maybe the texture difference would change the impression. I then went on to attempt to make the Chocolate Cupcakes with Chocolate Peanut Butter Frosting. Note the word - attempt. As I mixed the dry ingredients with the wet I soon realized that there was either a typo in the ingredients list or the author accidentally neglected to include a wet ingredient in the ingredients list as I ended up with a dry, clumpy mix that in no way, shape or form resembled a batter. I re-read the recipe to ensure I wasn’t missing something. Nope. It said mix 1/4 cup maple syrup, 1 tsp. Apple cider vinegar and 1 tsp. pure Vanilla extract to 1 cup whole wheat flour, 1 cup coconut sugar, 1/4 cup unsweetened cocoa powder, baking powder and salt. Yep, that was a big fail and a waste of ingredients. I attempted one last recipe. The Sugar Cookies. Like the Apple Pie Bread - it was really easy to assemble and bake. Once completed, I found myself with chewy, sweet, whole wheat bread balls. I didn’t think sugar cookies. It was a really sweet whole wheat dough ball. It accomplished getting something sweet but a cookie it was not. As I looked over the book, I found that the majority of the recipes include quick oats and applesauce and then depending on the baking vessel would determine the name of the recipe - bread/muffin/scone/cake bar/oatmeal bar/granola bar. Don’t get me wrong - they looked tasty but it’s just varied, glorified versions of baked oatmeal. If you are not an oatmeal fan, there are a few recipes that you may find interesting but this is a prominent ingredient in the majority of the book. There are 6 recipes that are no bake/raw that looked interesting. I think if you are trying to incorporate more healthier treats that include whole foods or if you are a big fan of baked oatmeal then this is the book for you.

I just received this book a few minutes ago, and This book came filthy with something sticky on it. I didn't pay for this book to receive it this way.

I've tried two recipes so far, Dad's chocolate cake and the coconut cookies, and both were amazing. Very delicious and healthy for you. Definitely a book well worth buying. Would recommend it to anyone who wants to get away from the sugar, fatty, desserts that may you feel horrible.

Gave it as a gift

Would have rated it higher if it had listed the nutritional breakdown for each recipe.

This book is so great for WFPBNO recipes!

I received a free copy of this book from the publisher in exchange for an honest review. I've been vegan for 20 years but I love cookbooks and am glad to receive this book. I like a variety of cookbooks and this is a easy, whole food based dessert book. I only gave it 4 stars because I do like photos in my cookbooks but other than that this is a nice book for beginners or someone like myself who have been cooking for years. Most recipes have 6 or 7 ingredients and are easily put together and baked. With wholesome ingredients and easy instructions, this is a nice cookbook to own. A nice introduction to whole food, vegan baking with helpful hints so your product comes out the best way! Everything from breads, muffins,cookies, brownies to cakes, cupcakes and pies and tarts. And lots of yummy scone recipes! Blueberry and pumpkin scones are delicious and so easy to make. Done in less than a half an hour and you are ready to sit down and enjoy warm, healthy treats fresh from the oven. A must-have cookbook.

I was given an opportunity via the publisher to read Whole Food Vegan Baking: Delicious Recipes Using Healthy, Natural Ingredients. I was not obligated to review this cookbook and my opinion is freely given. The author has taken vegan baking to a whole new level, using whole grains and non-processed vegan items to make the finished dishes healthier. In the introduction, the author goes through the benefits of whole food baking, creating healthy alternatives to classic treats. As a replacement for eggs, the author recommends using ground flax or chia seeds mixed with water. Focusing on natural ingredients, this cookbook uses applesauce, pumpkin puree, nut and seed butters, and tofu as a replacement for the fats that are normally present in baking. One of the most interesting tidbits that I learned is that oil is not preferable because it is extracted from plants and does not contain the fiber or protein a body needs to be full for an extended period of time. The recipes were labeled for their restrictive properties, whether they were gluten- free, nut-free, soy-free, and so on, making it easier for readers to decide which dishes to try. I particularly enjoyed the storage or variation tip boxes, which varied from recipe to recipe as to the content. The biggest drawback to this cookbook was the lack of photographs, which decreased the inspiration factor for me. The cookbook is divided into logical sections, which are as follows: Introduction; Whole Food Vegan Baking; Breads, Biscuits, Muffins, and Scones; Cookies, Brownies, and Bars; Cakes and Cupcakes; and Pies and Tarts. There is also helpful information listed in the back of this cookbook, the most valuable being ingredient substitutions because it shows vegan alternatives to butter, eggs, and oil. Some of my favorite recipes from each section of the book include: Breads, Biscuits, Muffins, and Scones: Easy-as-pie Apple Pie; The Best Blueberry Muffins Cookies, Brownies, and Bars: Oatmeal-Raisin Cookies; No Bake Fudge Brownies Cakes and Cupcakes: Lemon-Poppy Seed Cake; Classic Vanilla Cake with Low-Fat Vanilla Frosting Pies and Tarts: Dreamy Chocolate Silk Pie; Easy Lemon Tart Overall, I would recommend the Whole Food Vegan Baking cookbook for content, but really wish that there were more photographs to inspire readers to try this type of baking.

There are many things I like about this book. As a mom, I appreciate that these recipes use healthier ingredients that allow my kids to indulge in treats without too many empty calories. As a dietitian, I appreciate that the author uses whole food ingredients, as opposed to processed replacements for typical baking ingredients. As a baker, I appreciate that the recipes don't require me to buy all sorts of special ingredients that I only need for one recipe. There are a few things, though, that didn't work out so well. I tried several of the recipes and I wish the author had listed ingredients by weight, rather than imperial measurements. When I looked at the table of usual weights of ingredients, I found that they did not meet up to what I measure. I usually spoon the ingredient into the cup and level the top, but even then my half-cup of flour weighed nearly twice of what was listed in the table. Maybe that was the reason that the chocolate cupcake "batter" I made was the consistency of moist sand until I added extra liquid. That or there is a typo in the recipe, and it is missing extra water that the author adds in many of the other recipes. I tried the chocolate cupcakes (ok when I added the extra liquid), the chocolate peanut-butter frosting (good flavor, but a bit too liquid even with the chilling and yields far too much for 12 cupcakes), sweet-potato pie (filling was good but too sweet, but the crust was dense and chewy), the no-bake brownies (better rolled into energy bites rather than "cut" into squares), and the vanilla cake (ok, but clearly "healthy.") There are a few other recipes I will still try. On the whole, these recipes are reasonable sweet treats for an after-school snack, or an every-day dessert. I found that they were often too sweet, and I might try to reduce some of the sweet ingredients, though I am hesitant to change the ingredient proportions too much. I also missed the more complex flavor and mouth-feel of having a llittle more fat in baked goods. Fat may be high in calories, but it does change the consistency of baked goods quite a bit. I also think that that complex flavor allows a person a bit more psychological satisfaction. I received an electronic copy of this book in exchange for my honest review.

While we have cut way back on baking, especially on dessert baking, I was very interested in this cookbook because I often take desserts to church related functions, and was anxious to see some healthy choices. Each recipe in this cookbook uses only natural, whole food, plant-based ingredients. They use no refined flour, processed sugar, oil, or butter. These attributes have the advantage of creating foods that contain vitamins, minerals, antioxidants, and other healthy nutrients not found in processed foods. These desserts are higher in fiber and lower in sugar than their traditional recipe counterparts. While flipping through the recipes, I saw many of my favorites: pumpkin bread, chocolate chip cookies, sugar cookies, and apple pie. Most of the recipes are well-known desserts, just made healthier. Recipes are included for a variety of breads, cookies, brownies, cakes and pies among other categories. I do wish that there were pictures accompanying at least some of the recipes so that I would know whether to anticipate the final result appearing differently than what I may be used to with traditional recipes. I have made several of the changes suggested in this cookbook already, white whole wheat flour for regular plain flour, and applesauce for oil. As you would likely expect due to the growing number of options on the grocery store shelves, other ingredients being used in these recipes are coconut sugar, flaxseed, coconut milk, almond milk, nut butters, coconut flour, spelt flour, etc. I believe many of these recipes will make nice addition to my make and take file. I am grateful to Rockridge Press for providing me with a copy of this cookbook in exchange for my honest opinion. I was under no obligation to provide a positive review and received no monetary compensation.

Many people list better eating as a top priority. Often, better eating involves reducing or cutting back on meat and animal products and this has led to a sharp rise in vegan options. A good way to find non- animal recipe ideas is through a cookbook designated for such a purpose and one good choice is Whole Food Vegan Baking. With a focus on desserts and breads/muffins, Whole Food Vegan Baking is ready to guide consumers, step by step, through the necessary preparation for plant- based eating. The cookbook includes five chapters, starting with an intro chapter that is followed by chapters for breads, biscuits, muffins, and scones; cookies, brownies, and bars; cakes and cupcakes; and pies and tarts. This cookbook does, indeed, contain many excellent recipes and those of the vegan persuasion will enjoy thumbing through the pages to find recipes to their liking. Besides being highly readable, the book is nicely organized and I really like the different colors of text because it makes similar things stand out on each page. For example, storage advice uses purple text while the ingredients are in blue. This makes it look almost like a spreadsheet, and we all know how useful it is to have different colors of text when you build a spreadsheet. Some of the issues I have with this cookbook are its lack of pictures and the limited recipes. The only pictures of the foods you will find are at the beginning of each chapter, where a single photo can be seen. More pictures would make the different recipes that much more enticing. The other small issue I have with this cookbook is the fact that it is focused on desserts. Yes, the book has the word baking in the name, but I didn’t think it would be this limited. I was expecting other types of foods, like main courses, veggie dishes, etc. Still, Whole Food Vegan Baking is a good book to add to your kitchen cookbook collection. Even if you’re not considering going completely vegan, it’s still a good idea to reduce animal food consumption at least a little. This cookbook can help you do exactly that, with 50 plant- based recipes certain to help anyone improve their eating habits.

Being a vegan should be healthier in general. But when you add in whole foods, you can lose weight and attain several other health benefits. Once you begin Whole Food Vegan Baking, you won’t want to return to that McDonald’s apple pie ever again (even though it is surprisingly “vegan-friendly”). Breads, Cookies, and Pies, oh my! This cookbook includes many items that are not traditionally thought of as vegan like baked desserts and breads. After a chapter containing the basics of veganism and baking, there are four chapters full of tasty-sounding recipes. • Breads, Biscuits, Muffins, and Scones • Cookies, Brownies, and Bars • Cakes and Cupcakes • Pies and Tarts The recipes inside the chapters include Apple Pie Bread, Banana Nut Muffins, Pumpkin Spice Scones, Oatmeal-Raisin Cookies, four kinds of brownies, Peanut Butter Cake Bars, Carrot Cake, Red Velvet Cupcakes, Dreamy Chocolate Silk Pie, and Easy Lemon Tart. Plus a whole slew of more breads and desserts. Since all the recipes are vegan, they are all dairy-free. In addition, the recipes are labeled when gluten-free, nut-free or soy-free. Many of the recipes have only a few ingredients and are simple to prepare. For instance, the Peanut Butter Granola Bars with Chocolate Drizzle only contains oats, maple syrup, applesauce, peanut butter, coconut sugar, peanuts and vanilla extract. The prep time is ten minutes and bake time is twenty. With a ten minute cooling off period, you could be eating a delicious and vegan, gluten-free, and soy-free treat in forty minutes from start to finish. As a matter of fact, why am I writing this review instead of creating a tasty (and cheaper than packaged) granola bar? If you are vegan or just want to eat healthier at least occasionally, pick up Whole Food Vegan Baking. I wish I could give it 5 stars based solely on its flavor. However, I have to take off 1 star for the lack of pictures and no nutritional information for each baked treat. So 4 stars! Thanks to Rockridge Press and NetGalley for a copy in exchange for my honest review.

I have to stop eating dairy couple months ago and missed eating baked goods dearly. Naturally I started researching online and a lot of dairy free baking recipes were for vegans. I stumbled across this book listing and decided to give it a try. A lot of the recipes were very foreign to me so I had to do some research to see where I can even purchase ingredients . To find out most of it was available on Amazon. To be completely honest I’ve seen more complicated recipes of y’all about online for vegan baking. I was quite surprised when I open up this book because the steps are very simple and it didn’t require 10+ ingredients. It might be a very useless one if you have been baking weekend for a while. I am completely new to vegan baking and this has helped a lot. Some of the recipes are actually really good and my whole entire family loves it. Thank To be completely honest I’ve seen more complicated recipes of y’all about online for vegan baking. I was quite surprised when I opened up this book because the steps were very simple and it didn’t require 10+ ingredients. It might be a very useless one if you have been baking vegan for a while. I am completely new to vegan baking and this has helped a lot. Some of the recipes are actually really good and my whole entire family loves it

I like the variety of ingredients this cookbook uses. Instead of regular flour this has various options, depending on the recipe, including whole wheat flour, oat flour, chickpea flour, almond flour, and coconut flour. Instead of eggs, there is flaxseed, chia seed, tofu, applesauce, pumpkin, banana or nut butter. For sweeteners, the recipes call for maple syrup, dates, bananas or coconut sugar. I don’t think that coconut sugar is much different than regular sugar, so I made substitutions on those recipes. The author does have a very good list of substitutions for quite a number of ingredients in the back of the book. These are all sweet treats; too sweet, in many cases, for me, but it was a simple thing to reduce the amount of sweetener, or just eliminate it entirely. The recipes for frostings are quite nice and are unlike what I have seen elsewhere. I especially like the Chickpea Flour Peanut Butter Cookies and Easy Lemon Tart. I did find many of the author’s comments on the recipes to be sappy and pointless. Really, if nothing needs to be said, it’s ok not to say anything. But that’s JustMe.

I've now gotten to try quite a few cookbooks from Rockridge Press. I appreciate that they've made so many cookbooks to cover various specific needs, like vegan, vegetarian, and low carb, even combining them with things like slow cookers. I've gotten many new ideas for cooking and I'm thrilled about that. Trying to come up with 3 separate meals(each one) for various eating styles had put me into quite a rut and these cookbooks working together have helped me to start altering our plans and simplify life a little. My only complaint about them all is the lack of pictures. There are a few and they are lovely, full page color photos. I just wish there were more, even if that meant they were smaller in size. This cookbook is no exception there. As long as you don't mind the lack of photos, though, it's full of ideas for healthier vegan baking. Coconut sugar and maple syrup are used as sweeteners, but no refined flours, processed sugar, oil, or butter are used. It could add some new things to the menu and give some cooking inspiration.

Where are the pictures? I like a cookbook that shows me how the dish is supposed to turn out. I counted and it seems to show you pictures of only 5 of the fifty recipes--the pumpkin pie, blueberry scone, classic vanilla cake, chocolate cupcakes and sugar cookies. I confess that of those, some aren't very appetizing looking to me. I do however applaud the effort to eat healthier, for our bodies and the planet. Perhaps if I can find an inexpensive source for the coconut sugar, chickpea flour or granulated erythritol called for in some of the recipes I will be more enthused about this book and its recipes. note-I received this book from the publisher in exchange for an honest opinion.

Whole Food Vegan Baking has lots of tasty recipes and could lead folks to making healthier choices if they are eating highly processed bakery items from the store. The recipes are easy to follow and are a great way to use things like chickpeas, pumpkin, sweet potatoes, fruits, nuts, and seeds to make delicious desserts. I personally like to have recipes that don't rely on coconut sugar and maple syrup, especially in such large amounts. I know that the desserts wouldn't be what they are without those items but I try to avoid added sugars, if possible. I'll adapt the recipes in the future for my personal use. The baked items do taste mighty fine, baked as the recipe states. Thank you to Callisto Publishers for this Advance Review Copy.

A lot of the meat alternatives are gaining traction, but what many people do not realize that plant-based does not necessarily mean low fat or high in fiber. And so it is surprising to read the fat content of some vegan alternatives, especially in the fast food burger chain offerings. This book will make sure that you eat vegan that is also good for you and the recipes are very healthy, including offerings such as vegetable curry or chili, a hearty lentil soup or cauliflower banh mi. One of my favorites was a peanut stew since I like to use peanut butter as a protein alternative. As with most diet books, the author will also provide additional information outside of the recipes, such as recommendations for how to keep a healthy vegan pantry and then some of the more common mistakes committed by vegans when it comes to sticking to a healthy diet. Overall, a well written, comprehensive book that is clearly structured and provides good guidance to the reader. I received a free copy from the publisher

I am not a vegan or baker but I like this book! I'm a mom of 3 and in our family we have a wheat allergy, egg allergy, and dairy intolerances. So by default I just don't bake! I'm so glad I decided to try this whole food vegan baking cookbook. it ticks all of my family's needs plus it doesn't use processed sugar- a plus for this mom! I wish that this style of baking was the norm because if you or your kids are used to the regular sugar and wheat filled junk, these treats can be jarring. With that said, so far we have tried the chocolate chip cookies (didn't turn out good for us) and the blueberry scones (we liked them!). I love that the recipes use less than about 10 ingredients and once you have the pantry staples you can try lots of different recipes. I look forward to trying many more of the recipes with my kids as helpers! I received a free copy of this book from the publisher in exchange for my honest review.

Whole Food Vegan Baking is a really interesting cookbook because it focuses on baked good alone. Annie shares about her weight loss struggle in the beginning of the book and shares that the Whole Food Vegan lifestyle was the only thing that worked for her. I love that she created a baking cookbook so that everyone can still enjoy dessert. None of the recipes have flour, processed sugar, oil or butter in them. She goes over the whole food vegan fats, baking without eggs, baking without milk, flours, natural sweeteners and tools to use in her book. She has a chapter on breads, biscuits, muffins, and scones. A chapter on cookies, brownies and bars. A chapter on cakes and cupcakes, and a chapter on pies and tarts. This cookbook is amazing. Each recipe comes with tips on storage, variations and different ways to serve them. I really enjoyed this cookbook. I did receive a complementary copy from the publisher with no obligation to give a review. I reviewed this book because I was really impressed with all the information and recipes it contains.

This is a great resource for vegans, whole food plant based people, or anyone looking to have a healthier way to bake. It starts off by explaining better alternatives to traditional recipes (ie eggs, dairy milk) so you can even update old recipes you have. Also all the equipment you’ll need. The recipes themselves obviously already have the swaps. They are a mix of familiar and new treats, all in line with vegan and whole food diets. They each have storage tips. Many have variation suggestions- for example maybe you don’t like the fruit used in the recipe. The author notes others she has tried, or other suggestions. Maybe the recipe is listed as nut free, but that is not a concern. She will suggest a nut add in. The end has information about pesticides on produce, baking measurement conversions, and more swaps for conventional recipes. This is more than just a cook book, it is also a guide for healthy baking. Well worth the purchase!

While the title of this cookbook states that it's focused on vegan baking, we've found that once you've made several recipes in the book, it doesn't take a lot of work to tweak them a bit so that they're gluten free as well (in fact, many of the base recipes are gluten-free). After rolling through a good portion of the book, our favorites are the no-bake fudge brownies and the banana bread. While the title of the book is "Whole Food Vegan Baking," there is very little in the book that wouldn't be considered sweets by most people. Other than a recipe for "10 Minute Whole Wheat Biscuits," the book is a compendium of sweet breads, cookies, scones, tarts, and pies. Having said that, the recipes are all fairly easy, and everything we've made has turned out great. It's a great addition to your brunch or dessert cookbook catalogue, especially if you want a few more gluten or vegan recipes.

Wonderful book of easy vegan recipes for sweet treats! Only a few photos, but these are great versatile recipes that will satisfy your sweet tooth. There's plenty of substitutes offered, so you will already have all or most of what you need for all the recipes. For example, different flours, sugars, and milks can be substituted. E.g., the sugar cookies call for "white whole wheat flour," coconut sugar and coconut milk, but if you don't have those, you can substitute the same amount of regular or other flours, regular sugar and any other non-dairy milk like almond milk. The best thing about this book for me is no oil is used in these recipes. Apple sauce is used instead. No eggs either! Much healthier and low in fat. And we can all use that - this book isn't just for vegans!

To paraphrase Fran Costigan, vegan dessert queen, dessert isn't healthy but you can make it healthier by using certain ingredients. That's exactly what this book does by using whole grain flours and oats, fruit and alternative sweeteners, black beans in brownies, etc. Because let's face it, we all love dessert and baked goods. So if you're trying to eat healthier, this recipe book is a good start to satisfying that sweet tooth in a healthier manner. The recipes are easy to make with ingredients that are easily found at regular supermarkets. I also feel that the book has the right amount of recipes for popular baked goods people are familiar with. It isn't overwhelming or intimidating for the no-nonsense bakers and others delving into vegan baking for the first time. I highly recommend getting this book if you're looking for an easy book to start with or just have in your cookbook library. I received a copy of the book from the publisher, but the opinions in this review are my own.

I had high hopes for this book, but in Vegan Baking, I tried the Banana-Oatmeal Breakfast Bars. I had to bake them twice as long to give them a good texture. They also seem overly sweet. I'd cut the maple syrup in half. Some of the recipes in this book have ingredients that are expensive enough--like pure maple syrup--that I don't plan to experiment more with this book. I don't want to have to make everything once and then make again to get it the way I want it. But if you are vegan and want to bake, I guess this is an okay starting place. Just prepare to have to customize and tweak the recipes.

As the headline says, this is a great book. It’s very clean, organized, and readable. It has an amazing array of foods to bake that are super healthy - even though you’re vegan you can still eat unhealthy garbage, but this book really makes an effort to have healthy recipes. There are also so many tips and tricks in the book, from measurement charts to substitutions (amazing to have when you don’t want to have to run out to the store to try a new recipe) and overall helpful tidbits in addition to just the recipes themselves. I’ve actually previously followed this author’s instagram account and only realized that this was her book after I had received it from Amazon. I took off one star because very few recipes have actual pictures (they’re only at the beginning of each section really), and I would have loved to have one picture per recipe. However, you can use her Instagram to get a good idea of some of the types of things she makes!

Whether you're vegan or not, if you're a real/whole food plant-based eater, you may or may not like this book. I'd hoped for more recipes without wheat, all-purpose flour. and more recipes that didn't include sugars or fruits. There is a lot of baking options that are savory, and those recipes are very sparse in here. I do like that there is a little variation in types of ingredients, like fruits or coconut sugar as sweeteners. There are really only 48 recipes in this book according to my count. That's not many, but the book is a pretty good value in paperback. I also think more photos would really help perk up this book a little.

I think this is a book for more than just vegans. So many recipe books are just the same ingredients in slightly different ways reworked to fit into a book format. This set of recipes is different. Different ingredients - who knew that coconut sugar, oat flour, sweet potatoes, etc... could make such great desserts? Probably a lot of people, but not me until I was able to get an advance copy of this book. The creativity and diversity of ingredients has changed my outlook on baking for good. As an added bonus, I came across this book right as a family member was going on an elimination diet for health issues. They had to cut out so many things I was doubtful about finding anything good to make... not with this book. Lots of good stuff that don't call for ingredients that many people can't eat due to sensitivities or allergies.

I didn't have high expectations because most of the recipes I've tried out in the past have been overly complicated, expensive, dry, and bland. I am SOO glad I took a chance on this book. I've only made three things so far, but I'm looking forward to trying out the lot of them! The recipes I tried and loved were: mixed berry cake, simple banana cake, and classic vanilla cake with low fat vanilla frosting. To die for. The recipes are simple to follow, delicious as hell, and healthy as sin. I could have used some more photographs, but other than that I have no complaints. A great investment!

I received a free copy of this book from the publisher in exchange for my honest review. Let me say first that I am not vegan. With that being said, I am trying to eat better and I am always looking for ways to eat something healthy and sweet. I have a sweet tooth and although I am trying to eat better I know that I need to have something sweet and yummy now and then. This book allows me to do just that. I love how Annie includes all of the tried and true sweet recipes (i.e. chocolate chip cookies, cupcakes, brownies, etc.) Most of the ingredients are something that you would have in your home if you eat vegan so that is a plus in my book as well. The only downside to this book would be that I like a cookbook that has lots of pictures and this one does not. I would, however, recommend this book to my friends and family.

Easy and tasty recipe, good for vegan and not I fallow a Mediterranean diet but I'm trying to reduce the consuming of eggs and diary and this book gave me lots of ideas Only cons no picture of recipes

I received a free copy of this book from the publisher in exchange for a review. I've been vegan for 15 or so years with a lot of vegan cooking and baking experience under my belt. This book feels like it is intended for someone new to vegan baking or new to veganism in general. That is not a criticism per se but for those with already established baking repertoire, this may not find a place on your shelf. With that said, there is a nice array of recipes ranging from breads to cakes to cookies to pies. Other than the simplicity of the recipes, the author uses applesauce as an oil replacement, which is no doubt a healthier and lower calorie substitute, but oil free baked goods do not stay moist as long which means they must be eaten quickly.

Overall, this is a good set of recipes for the most part. The ingredients are mostly healthy. However, the use of great volumes of sweeteners didn't make me so happy. I have been pretty much off sugar and other forms of sugar and so I needed to adjust recipes with sweetener way down. The taste and flavor was good - but they all shared a sort of common taste. The ingredients were very easy for me. This will be an occasional use book - which is fine.

I LOVED this vegan baking cookbook. I’m always searching on Pinterest for vegan friendly desserts and often times, I find something that looks so good but I have to buy 10+ different specialty ingredients. The recipes in here are so basic and simple but delicious. I could only find one or two recipes that required something specific that I would have to purchase. The recipes are super easy to follow and have not only simple ingredient lists but short ingredient lists. I would highly recommend this to anyone that is a little intimidated by vegan baking, it is a great way to start out!

I'm not vegan but am always on the lookout for recipes with good wholesome ingredients which is why I picked this book. I'm not sure what I was hoping for in this cookbook but have to admit to being a little disappointed. It is very informative but most of the ingredients are not ones that I would keep on hand. When I do buy these items, I have to travel to the bigger metro areas to find them and they are usually on the expensive side. With that in mind, I would recommend someone glancing through the book before purchasing. I received this book as a review copy from Callista Publishing in exchange for an honest review with no monetary compensation.

I switched to a 100% vegan diet almost 2 years ago and received this book as a birthday gift this year. I made "The Best Blueberry Muffins" recipe and was VERY disappointed as the muffins were absolutely sickening sweet! I should have known something was off when the recipe called for 1 & 1/2 cups oats (ground to powder) and 1 CUP of coconut sugar, which seemed to be way too much sugar for the amount of oats and dry ingredients. The wet ingredients also included 1 cup unsweetened apple sauce, vanilla and 1/2 cup water, which the water was not listed as an ingredient. The mix was very soupy, but I gave it a try. The muffins never rose in the oven and I had to bake them almost 10-15 minutes longer than what the recipe called for. Once the muffins cooled I tasted one and had to spit it out it was SO SWEET and I love sweets, but this was overboard! It looks like from some of the other reviews that there may be some additional typos or just wrong measurements for some of the other recipes such as the cupcakes, sugar cookies and pumpkin bread, which I was looking forward trying, but due to the comments of others I won't take the chance. What a waste of ingredients! If it wasn't a gift I would return this book for sure. Also, about 90% of the recipes don't have photos.

I am becoming more and more vegan. Any vegan cookbook is a queen's treasure for me. This cookbook provides good vegan dessert recipes. Most people are none the wiser when served vegan dishes as many of the ingredients that are used in place of eggs and nondairy milks work just as well as what the non-vegan has been used to eating. I like the clearly written instructions and that the dishes don't require lots of ingredients. One does not need to give up sweets to enjoy a healthy version of same.

I have been a vegetarian for 32 years, and a vegan for 8. My switch to a whole food, plant based, no oil way of eating was due to my husband's heart disease. Supported by "The China Study" and Dr Caldwell Esselstyn, we embrace this way of life. This cookbook is great! It allows us to indulge in dessert and not compromise on our healthy ways! The Peanut Butter Cake Bars were fantastic. Pumpkin Spice Scones are my morning indulgence! But what I like most about this cookbook is how these recipes can easily be made with the ingredients that are already in my cupboard. I am thankful that I received a review copy from the publisher.

Was interested in this for the discussions and recipe approaches to replacing dairy items, as my dairy allergy (mild fortunately, but still need to avoid) made my prior recipes problematic (butter, heavy cream and milk all too often). While there are substitutes, how, when and the substitution ratios are all hit or miss, so I enjoyed this cookbooks discussion and use of dairy substitutes. Plus a cheesecake recipe I can finally use- I thought that was gone forever for me.

Thank you Annie for showing us vegan baking can be simple enough for a novice vegan baker (me) to learn the basics , and enticing enough for a seasoned vegan baker to make some personal adaptations (my friend Shelly- vegan all of her 51 years!). We collaborated on four recipes last Saturday afternoon, and have been savoring and sharing the results ever since. Some recipes needed a little longer in the oven than the recipe called for, but I am sure each oven differs. We got adventurous and added nuts to a couple recipes: sliced almonds to the blueberry scones and walnuts to the apple bread. We loved the added crunch and flavor. The maple syrup was a delicious component of the banana and peanut butter bars, but we were not as fond of it in the frosting of the carrot cake. Next time I would substitute honey or another sweetener. Your substitutions and thoughtful advice throughout the book make it a keeper and a great gift for sure!!

I bake for a ton of people every week. I yearn for as many new recipes to try and yes, I want them to be 100% vegan. However, it’s not always super easy finding a vegan cookbook with recipes that taste like the non vegan version. Sometimes the recipes are just awful. I tried out several of the recipes in this book, had my kids and a few friends taste test what I made, and so far, so good! Lots of great ideas in here. I only wish the book had even more recipes to try. I received a copy of this book complimentary from the publisher.

The best thing about this book is that are are some good recipes in here. The banana cake alone is worth purchasing this book. Plus, the author uses ingredients that you can get in any supermarket. There are desserts and items for every taste. I haven't tried all the recipes in here, but the ones I have tried all turned out well. Also, I love the photos in this book. This would make a nice gift.

This cookbook is great, it has all kinds of delicious recipes for baked goods that use healthier, vegan ingredients. The recipes use plant-based food to replace some of the unhealthy ingredients like sugar, white flour and butter. The recipes aren't too hard to make and they use ingredients that shouldn't be too hard to find at a local grocery store or Whole Foods. I can't wait to make more from this one. Lots of cookies, cakes, scones and muffins in this book. YUM.

I love this cookbook. You don't have to be a great baker to make these. The recipes are simple to follow and fantastic. The best part is you can't tell they're vegan! All the ones I've tried are delicious. The Banana Bread is phenomenal, we also baked the double chocolate muffins and devoured them.. Yesterday I made the Lemon Poppy seed cake for a party. No one believed me that it was Vegan! Until now I didn't like any Vegan baked goods and I've tried many. Thank you Annie Markowitz for changing my mind and attitude towards Vegan baking. I can't wait to try more.

This book is a dream! Being vegan doesn’t necessarily means being healthy as many vegan dishes and especially baked goods are made with highly processed and refined ingredients. This book takes a completely different approach: all the ingredients are unprocessed whole foods that can be enjoyed guilt free. If you have a sweet tooth and are health conscious this book should become your staple along with such iconic books of our time as “Forks over Knives” or “China Study” because it’s that good.

Seems like a lot of good recipes but it isn't easy to find the ingredients, almost no pictures, when I make something of this nature I want to know what it looks like before I make it. The ingredients for most of these recipes are costly, if you are a normal person I doubt you could afford to get them. Some interesting information. This is not a book I will be using.

I was able to find a few interesting recipes in this book. It dose not talk about how many grams of sugar that are being used by using mainly maple syrup and coconut sugar. I have been told Monk Fruit is better perhaps I can substitute. Many of the recipes call for wheat flour, oats and peanut butter. Which are ingredients I was told are not the best but I can perhaps substitute those as well.

I received an advance review copy of this book. I'll start by saying that I really liked this book. It's important to me that cookbooks have common ingredients and that the instructions are easy to follow. This book satisfied both of those categories. I also appreciated the amount of gluten-free recipes in this book. There are also variation tips under each recipe.

Whole Food Vegan Baking utilizes healthy ingredients for creating quality baked goods. Things like maple syrup, whole wheat flour, flax and chia seeds, applesauce, and more. These are things that are easily recognizable as healthy foods but aren't weird. I only wish there were more pictures in the book so I could see what some of the end results are supposed to look like.

I received this book from the publisher to review, and I was honestly skeptical of the book. I am gluten intolerant, so many vegan dessert books have only 1 or 2 recipes that I can make. There were several recipes in here for me! I love the ingredients in these recipes. They are no speciality ingredients or hard to find expensive options. Just great desserts that are a better option for a treat.

This cookbook was pretty good. It had a lot of recipes. I found it pretty easy to follow. I liked the recipes that I made. The pictures were nice. I liked the theme of the book. The book was made well and well written. The quality was good. It was convenient to use. The recipes weren’t too hard. This would also make a good gift. I would recommend it.

We're trying to eat less meat and this book is great because it has some vegan twists on well-known recipes (like "black bean" brownies). I just wish it had pictures, as it does not. Since a lot of people are new to vegan cooking, it's helpful to know if your recipes are turning out correctly.

Whole food vegan baking cookbook. This book doesnt use refined ingredients it uses whole foods in place of traditional baking ingredients. Good amount of baking recipes in different categories. Cookies, cakes and breads. This is a easy way to incorporate more whole foods into baking so you dont have to give up all your desserts.

Vegan baking is coming into its own. This book features a wide variety of recipes that are vegan, healthy and delicious. The recipes are relatively simple. The ingredients are easy to find locally. You need not be an experienced baker to successfully complete them. Nice introduction to vegan baking.

I really wanted to like this book because I eat whole food plant based and want to have some baked treats for my family. However, I have 2 qualms about this book: 1.) The use of coconut sugar or maple syrup in almost all the recipes as "whole" sweeteners (which they are not) and; 2.) Many recipes I followed had poor results and seemed to have errors and omissions that could have been detected by more thorough recipe testing.

What I loved about this cookbook is it had a lot of great recipes for baking delicious vegan treats without a ton of processed and bad ingredients. I've tried out a few of the recipes and I enjoyed them!

Forget the chalky protein powders and pre-workout supplements. What’ll really sustain you throughout everything from barre class to CrossFit: whole, plant-based foods. The recipes in this pick supply oodles of fueling nutrients—and taste!

Got this for a vegan friend, who loves it. The recipes all look very good, and not super complicated to make. Would be a great gift or addition to any vegan's kitchen.

These recipes are not just for vegans. Classic recipes reimagined using no animal products can be good for everyone.