I'm excited for this week's post as I had the wonderful opportunity of reviewing a newly released cookbook by Bianca Haun and Sascha Naderer titled "The Veginner's Cookbook: The Ultimate Starter Guide for New Vegans and the Veg Curious." I'm not a vegan, but I'm consistently on the quest to increase the plants in my diet and I love to create and test recipes that meet different lifestyle needs and vegan recipes are one of the areas I dabble in most as a contributor over at The Peaceful Dumpling.
In the book, Bianca and Sascha walk readers through how they came to the decision of becoming vegan, how their transition to veganism went and how they respectfully handle challenges, "landmine" situations or questions about their food choices. The book has suggested kitchen tools, gadgets and tips to support readers' culinary efforts and it's packed with beautiful food photography (my favorite) of all 75 recipes.
The recipes in the book cover a wide range of areas including basics, breakfast, main meals, breads, sauces & dressings and of course....dessert! I'm grateful that Bianca and Sascha have allowed me to share a recipe I tested earlier this week. The hardest part of this portion of the review was selecting which recipe I wanted to go with as they all look so good! I chose the Cinnamon Raisin Flatbread because I have a soft spot for made from scratch, rustic bread recipes. I found this recipe to be simple, cozy and a really neat idea for something a little different for breakfast. As a bonus, this recipe is incredibly budget friendly and would come together easily with only a few ingredients from the pantry that you're very likely to have on hand even when your grocery shopping trip is a tad overdue (that might happen around here from time to time.)
Cinnamon Raisin Flatbread
(Copyright 2018 by Bianca Haun & Sascha Naderer)
- 1 1/2 cups all purpose flour
-1/2 teaspoon baking powder
-1 teaspoon cinnamon
-1 pinch of salt
-1 teaspoon maple syrup
- 1/2 cup plant-based milk (I used coconut milk)
- 1/4 cup raisins
-1/2 teaspoon coconut oil for the pan
Combine the flour, baking powder, cinnamon powder and salt in a large mixing bowl. Give it a quick whisk. Add in the maple syrup and plant-based milk. Combine with a large spoon and knead with your hands until a soft dough forms. You may have to add more flour (if it's too sticky) or more plant-based milk (if it's too crumbly).
Divide the dough into two equal parts and roll it out until about 1-inch thick, then pour the raisins onto the dough and roll it again, so that the raisins stick to the dough. The flatbread should be about 1/2 inch thick now.
Prepare a hot pan with coconut oil and let the flatbread fry on each side for about 1 minute until brownish and bubbly.
Eat while it's warm and enjoy!
This recipe is tasty for breakfast served warm with a smush of nut butter and I'm thinking about giving it a try dipped in some veggies and homemade curry sauce for a dinner option. The recipe came together fast and the instructions were spot on- I found I needed to add a little bit more plant-based milk as my dough was a little bit too crumbly.
I hope that you give this recipe a try! If you're interested in learning more about this newly released cookbook, check out a few more sample photos from their cookbook below so you can get an idea of more of the wonderful recipes they've created. This cookbook gives readers the tools for delicious vegan recipes while showing that eating a vegan diet does not have to be complicated and expensive. This cookbook is for you whether you're simply looking for more plant-based food options, contemplating a switch to a vegan lifestyle, or you're already following a vegan diet but need some more inspiration for tasty ideas.
For more information about the Veginner's cookbook, you can find it here for purchase and make sure to head over to visit Bianca's popular food blog, Elephantastic Vegan, for more recipe inspiration.
Aaannnnd....the most exciting news is that I have a giveaway for one lucky reader to win a copy of this cookbook! To enter, please leave a comment on this blog post. Entry deadline is Saturday April 28, 2018 at noon Eastern Standard Time and is limited to U.S. residents only. The winner will be contacted directly to get the information as to where to send the cookbook.
Have a wonderful week!
New England wife and mom. Faith, fitness, yoga, baking and constantly cleaning my kitchen.