About this item
Have Your Cake and Feel Good About It Too!Do whole grain flours intimidate you? Does amaranth flour sound fascinating but perhaps a little too froufrou? Do you love the chocolate cherry scones at your local coffee shop, but feel way too scared to attempt them on your own?Fears begone! You are now in the safe (albeit floury) hands of Celine Steen and Tamasin Noyes, two vegan ladies who know their way around the oven—and barley and buckwheat flour too. Expect to see not an ounce of white flour, refined white sugar, or powdered egg replacer in this book. Instead, indulge in wholesome breads, muffins, pies, pancakes, and other treats that draw on the nutty depth of flavor and enhanced taste of ingredients like whole grain flours and natural sweeteners.
About the Author
Celine was born and raised in Switzerland, but moved to the United States in 1999 and has lived there ever since.
Her favorite pastimes include biking, being a nuisance to her cats and husband, baking, and food photography.
She is the founder of a blog called Have Cake, Will Travel.
You can contact her at celine@havecakewilltravel.com.
