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Whole Grain Vegan Baking & Giveaway!

May 25, 2013 By Julie Hasson

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/

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More from Julie

  • Whole Grain Vegan BakingWhole Grain Vegan Baking
  • Book ReviewBook Review
  • Crazy Sexy Kitchen Review and GiveawayCrazy Sexy Kitchen Review and Giveaway
  • Book Review & GiveawayBook Review & Giveaway

Filed Under: Breads, Cookbook Reviews, Recipes Tagged With: Celine Steen, Cookbook giveaway, julie hasson, Tamasin Noyes, vegan, Whole Grain Baking Book, Whole Grain Recipes

« We Have A Winner!
Whole Grain Vegan Baking »

Comments

  1. Erin Cullen says

    May 25, 2013 at 7:18 am

    I bet that book is amazing. Anything
    By those ladies is incredibly delicious!!

  2. Tom McCracken says

    May 25, 2013 at 7:33 am

    WHOLE FOODS FOREVER….

    I would LOVE to add this title to my library.

  3. charj says

    May 25, 2013 at 7:45 am

    Tami and Celine are amazing. I can’t wait to check out Whole Grain Vegan Baking.

  4. Jill Russell says

    May 25, 2013 at 8:10 am

    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!

  5. Debbie Knight says

    May 25, 2013 at 9:02 am

    I love cookbook and have their previous cookbook American Vegan Kitchen. A great cookbook!

    I would love to have this.

    Thanks!

  6. Jessica Eagle says

    May 25, 2013 at 9:30 am

    Thanks for the giveaway !!

    This cookbook looks very interesting. I would be really happy to have it 😛

  7. Kay Lynn says

    May 25, 2013 at 9:31 am

    It sounds like a great cookbook to have and use.

  8. Vegyogini says

    May 25, 2013 at 2:02 pm

    This new book looks so great! Thanks for the giveaway and the cornbread recipe.

  9. Johanna says

    May 25, 2013 at 3:06 pm

    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.

  10. Becky says

    May 25, 2013 at 3:47 pm

    mmm, bread…

  11. Erica C says

    May 25, 2013 at 3:51 pm

    Sounds DEVINE! Pinning for later.

  12. babette says

    May 25, 2013 at 3:52 pm

    I would love to win this book!

  13. Sandy Smith says

    May 25, 2013 at 4:07 pm

    I bought Blue Cornmeal and I bet this would be beautiful with the dark red cranberries in the blue cornbread!

    • Sandy Smith says

      May 28, 2013 at 10:51 pm

      Oops, forgot to leave contact info: junky22 at mac.com
      Thanks!

  14. Cece says

    May 25, 2013 at 4:49 pm

    What lovely looking bread!! Looks like a great book to add to my library!

  15. Josiane says

    May 25, 2013 at 5:25 pm

    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!

  16. Ruthe says

    May 25, 2013 at 7:26 pm

    Your photos are gorgeous! Thanks for a chance at winning this cookbook!

  17. M Haskins says

    May 25, 2013 at 7:48 pm

    Oh, my husband and I would love this!!

  18. Tofu Cat says

    May 25, 2013 at 9:39 pm

    This looks like a great collection of recipes!

    • Tofu Cat says

      May 30, 2013 at 12:23 am

      Not sure if I left my email before…tofucat@aol.com

  19. Madelyn Cash says

    May 26, 2013 at 3:52 am

    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.

  20. Catherine says

    May 26, 2013 at 7:59 am

    Yummy, I’m putting that cornbread on my list of recipes to make asap!

  21. Lydia Claire says

    May 26, 2013 at 3:01 pm

    I have been wanting to own this book since before it was released!

  22. Psuke says

    May 26, 2013 at 6:06 pm

    Whole grain baking is the next thing I want to try, bakingwise. now I’ve got sourdough & rye (mostly) down.

  23. Kelly G. says

    May 26, 2013 at 8:42 pm

    Another cookbook to add to my wishlist!

  24. Eric says

    May 27, 2013 at 7:24 am

    Mmmmmmm I love whole grains! I’m excited about the other recipes in this book too!

  25. Sarah says

    May 27, 2013 at 7:52 am

    This is perfect. I’m addicted to all carbs

  26. Audrey says

    May 27, 2013 at 10:57 am

    yum. I love cornbread.

  27. panda cookie says

    May 27, 2013 at 11:43 am

    Celine and Tami are both delightful! So happy to see this book getting the blog tour.

  28. Michaela says

    May 27, 2013 at 4:25 pm

    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 🙂

  29. Ben says

    May 28, 2013 at 8:35 am

    This book looks great!

  30. Melissa says

    May 28, 2013 at 2:07 pm

    I love vegan whole wheat bread and I would love some new recipes!

  31. JoAnn Lakes says

    May 29, 2013 at 10:04 am

    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.

  32. Jessica says

    May 29, 2013 at 8:37 pm

    Wow, spicy cranberry cornbread sounds almost too good to be true!

  33. Candice says

    June 3, 2013 at 7:40 pm

    Sounds wonderful! 🙂 I’d love to give the cookbook a try!

Trackbacks

  1. Gluten Free, Vegan, Non GMO Foods & Recipes Spicy Cranberry Cornbread - Vegan & Vegetarian - FoodSniffr Blog says:
    September 9, 2014 at 12:13 pm

    […] Full recipe here […]

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Julie Hasson

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