Scottish vegan baking
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Scotland is renowned for its rich tradition of baking. In this sequel to The Scottish Vegan Cookbook, you will find all the recipes you might need for making vegan versions of classic Scottish bread, biscuits, fruit loaves, tarts and cakes.
Scotland is renowned for its rich tradition of baking.
In this follow-up to The Scottish Vegan Cookbook, you will find all the recipes you might need for making vegan versions of classic Scottish bread, biscuits, fruit loaves, tarts and cakes. The book begins by outlining the baking substitutes you will need for dairy butter, eggs and milk as well as alternative sweeteners, spices and flours. It then provides recipes for Basics, including Lemon Curd, Sweet Wholemeal Shortcrust Pastry, Whipped Cream and Salted Date Caramel that you can use time-and-time again.
The following sections cover Biscuits – from Abernethy Biscuits to Shortbread; Bread, Buns, Oatcakes and Fruit Loaves – including Baps, Barm Loaf and the famous Selkirk Bannock. Further sections cover Cakes such as Dundee Cake and Sticky Gingerbread; Scones; Tarts – including Border Tart and Ecclefechan Tart – and lastly Tray Bakes such as Flapjacks and Tiffin. The book closes with suggestions for holding your own ‘Cookie Shine’ – a Scottish vegan ‘afternoon tea’.
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Taal: en
Bindwijze: Paperback
Oorspronkelijke releasedatum: 03 oktober 2024
Aantal pagina's: 192
Hoofdauteur: Jackie Jones
Hoofduitgeverij: Birlinn Ltd
Product breedte: 189 mm
Product hoogte: 18 mm
Product lengte: 246 mm
Studieboek: Nee
Verpakking breedte: 189 mm
Verpakking hoogte: 18 mm
Verpakking lengte: 246 mm
Verpakkingsgewicht: 547 g
EAN: 9781780278728