Additional information
by Catherine Atkinson (Author)
Discover how to create your favourite cakes, biscuits, cookies, breads, scones and pastries with more than seventy deliciously vegan recipes.
From classics like Lemon Drizzle Cake, Coconut Macaroons and Red Velvet Cake to Chocolate Chunk Brownies, Bermuda Banana Bread and gluten-free Blueberry Muffins, and from Almond Biscotti, Blackcurrant Cheesecake and Millionaire's Shortbread to fruity Breakfast Bars, Vegan 'Sausage Rolls' and Courgette Soda Bread, you will find plenty of mouthwatering bakes in this book that will delight anyone who follows a vegan diet. In Baking It Vegan, nutritionist Catherine Atkinson teaches essential vegan baking techniques with easy-to-follow instructions, and provides recommendations on substitute ingredients suitable for vegans, with great advice on using these alternative ingredients successfully. You will also find plenty of recipes with a healthy twist, such as lower fat, lower sugar, wholemeal and gluten-free bakes. With Baking It Vegan, you can recreate all your favourite bakes with no sacrifice in flavour, and discover some new crowd-pleasers along the way!Author Biography
Catherine Atkinson has a degree in Food and Nutrition Bsc (hons). She has been Deputy Cookery Editor on Woman's Weekly magazine and later Cookery Editor of Home. Catherine is now a full-time writer and food consultant on various lifestyle and health magazines and has written more than 70 cookbooks. She specializes in healthy eating and her recent published cookbooks include The Vegan Dairy and Gluten-free Kitchen.
Number of Pages: 224
Dimensions: 0.7 x 7.7 x 5 IN
Publication Date: January 03, 2023
