I am so excited to be a stop on the Whole Grain Vegan Blog Tour! for the awesome new cookbook by Celine Steen and Tamasin Noyes. It is an absolutely gorgeous book, full of delicious, easy-to-make, whole grain recipes and stunning photographs. It is another “must-have” for your cookbook collection. And hey, haven’t you been saying that you need to be doing more whole grain baking?
Celine and Tami, along with their awesome publishers, are letting me share a recipe from the book, for a delicious Spicy Cranberry Cornbread. And, they are also generously giving away a copy, to anyone is the US or Canada. All you have to do to win is leave a comment below (along with a way to get in touch with you should you win). I can’t wait to see what you guys think of this very cool book.
Seriously you guys, this is a very special book! Now, what are you waiting for? Go bake yourself a pan of the Spicy Cranberry Cornbread right now! You’ll be so happy you did! I am going to try to make a batch sans gluten very soon. I’ll let you know how it comes out.
Spicy Cranberry Cornbread
A wee bit sweet, a wee bit spicy, and all very savory, this cornbread has the perfect crust thanks to the hot cast-iron skillet. Cornmeal is packed with nutrients, minerals, and amino acids. Plus, it tastes great! Start with this recipe, then tweak it to your taste. Double the scallions, jalapeños, or cranberries to make it your own.
11⁄2 cups (355 ml) unsweetened plain vegan milk, more if needed
1 tablespoon (15 ml) apple cider vinegar
60 g (1⁄4 cup) unsweetened applesauce
2 tablespoons (30 ml) pure maple syrup
18 g (3 tablespoons) minced scallion
18 g (2 tablespoons) minced jalapeno pepper
15 g (2 tablespoons) dried sweetened cranberries, chopped
1 tablespoon (15 ml) neutral-flavored oil
120 g (1 cup) whole wheat pastry flour
60 g (1⁄2 cup) corn flour (see page 10)
88 g (1⁄2 cup plus 2 tablespoons) coarsely ground cornmeal
1 teaspoon fine sea salt
1⁄4 teaspoon ground black pepper
12 g (1 tablespoon) baking powder
Nonstick cooking spray
Put an 8-inch (20 cm) cast-iron skillet in the oven and preheat the oven to 400°F (200°C, or gas mark 6).
Combine the milk and vinegar in a medium-size bowl: The mixture will curdle and become like buttermilk. Stir in the applesauce, syrup, scallion, jalapeño, cranberries, and oil.
Combine the flours, cornmeal, salt, pepper, and baking powder in a second medium-size bowl. Whisk to combine. Pour the wet ingredients into the dry and stir until combined, but do not overmix. If the mixture is too dry, add additional milk 1 tablespoon (15 ml) at a time as needed. The mixture should be pourable.
Carefully take the skillet out of the oven and coat it with cooking spray.
Pour the cornbread batter into the skillet and put it back in the oven. Bake for 33 to 38 minutes, until a toothpick inserted into the center comes out clean. Let cool slightly before serving.
Yield: 6 servings
Next stop on the blog tour: May 26: Vegan Cookbooks Illustrated http://vegan-cookbooks-illustrated.blogspot.com/
I bet that book is amazing. Anything
By those ladies is incredibly delicious!!
WHOLE FOODS FOREVER….
I would LOVE to add this title to my library.
Tami and Celine are amazing. I can’t wait to check out Whole Grain Vegan Baking.
mmm…love cornbread! I’ve been making the focaccia recipe with Teff and I’m addicted to it! I found bulk Teff (finally) at People’s Coop.yeah!
I love cookbook and have their previous cookbook American Vegan Kitchen. A great cookbook!
I would love to have this.
Thanks!
Thanks for the giveaway !!
This cookbook looks very interesting. I would be really happy to have it 😛
It sounds like a great cookbook to have and use.
This new book looks so great! Thanks for the giveaway and the cornbread recipe.
Too many people just cook with white flour (and bleached, God forbid) and white sugar, and think they’re doing good. I can’t wait to get this.
mmm, bread…
Sounds DEVINE! Pinning for later.
I would love to win this book!
I bought Blue Cornmeal and I bet this would be beautiful with the dark red cranberries in the blue cornbread!
Oops, forgot to leave contact info: junky22 at mac.com
Thanks!
What lovely looking bread!! Looks like a great book to add to my library!
I love how creative those authors are, and there’s always something to learn about working with all those various grains, so I can’t wait to get my hands on a copy of this book. There are tons of delights there just waiting to be tried gluten-free!
Your photos are gorgeous! Thanks for a chance at winning this cookbook!
Oh, my husband and I would love this!!
This looks like a great collection of recipes!
Not sure if I left my email before…tofucat@aol.com
You know that I am not a “purist” when it comes to baking– I have nothing against some unbleached white flour once in a while! I use a great deal of whole grains and whole grain flours because they are nutritious and full of flavor. But this book is so full of variety that I’m sure it will move you (and me) well beyond whole wheat flour and oats.
Yummy, I’m putting that cornbread on my list of recipes to make asap!
I have been wanting to own this book since before it was released!
Whole grain baking is the next thing I want to try, bakingwise. now I’ve got sourdough & rye (mostly) down.
Another cookbook to add to my wishlist!
Mmmmmmm I love whole grains! I’m excited about the other recipes in this book too!
This is perfect. I’m addicted to all carbs
yum. I love cornbread.
Celine and Tami are both delightful! So happy to see this book getting the blog tour.
Thanks for the giveaway! I love cornbread but my attempts at a whole grain vegan version have not been too successful. I can’t wait to try more recipes from this awesome new cookbook 🙂
This book looks great!
I love vegan whole wheat bread and I would love some new recipes!
The book looks great! I’m also going to try the cornbread recipe. I haven’t had a great deal of luck making vegan cornbread. It always crumbles.
Wow, spicy cranberry cornbread sounds almost too good to be true!
Sounds wonderful! 🙂 I’d love to give the cookbook a try!