Last weekmy very good friend Magdalena came to Styria to visit for a couple of days. We did lots of cooking and baking and she brought a cook book “Sweet Vegan”by Emily Mainquist- an amazing like it´s name already says vegan cookbook, which I immediately chose for our next cook book of the month. This cookbook is one of those you want to buy immediately while thumbing through in the book store. It´s photography is just beautiful and makes you want to run into the kitchen and bake right away! The best thing- this cookbook consists of many easy recipes but also some you have to take your time. Snacks, cakes, pies cookies and the special thing I like is that it also contains some gluten-free and raw desserts as well.
Testing this cook book:
Magdalena and I made these incredibly delicious strawberry crumbles, using Emily Mainquist´s apple crumble recipe and changing a little bit. Then I also made her almond cookies filled with jam which is great recipe for using up remaining jam jars in your fridge- mmh they tasted really good, I think no matter what jam you use.
About the author:
Emily Mainquist is a well known american author, who has dealt with publications and books about vegan cooking for a couple of years. She owns her own bakery which is located in Baltimore, where her dessert creations already were honored for the “Veggie Award”.
Almond cookies with jamfilling:
- 120g margarine
- 50 raw cane sugar
- pulp of 1/2 vanilla bean
- 150g gluten free flour mixture or normal all purpose flour
- 1 tsp. salt
- 1 tsp. egg substitute powder blended with 2 tbs. of water
- 50 almonds chopped finely
- 170g strawberry jam
Pre-heat oven to 180°C. Line two baking trays with parchment paper. Mix margarine and raw cane sugar in a bowl, add vanilla pulp, flour and salt and keep mixing until well incorporated. Now add blended egg substitution powder. form your dough to a ball and let rest in fridge for about 30 minutes. Dust your hands with flour and form little balls. Roll them in the chopped almonds and form a mold in the middle of each cookie ball using your thumb. Fill up each cookie mold with 1/2 a tsp. full of jam. Lay on prepared trays and bake in oven for 12-14 minutes or until golden brown.