Vegetables have never been more popular, with the interest in natural, plant-based food at an all-time high. Meanwhile, the appetite for home baking shows no signs of abating. Food writer Kate Hackworthy has found a delicious way to combine the two, with this book of scrumptious cakes and desserts packed full of healthy vegetables. Pushing the boundaries of carrot cake, Ka Vegetables have never been more popular, with the interest in natural, plant-based food at an all-time high. Meanwhile, the appetite for home baking shows no signs of abating. Food writer Kate Hackworthy has found a delicious way to combine the two, with this book of scrumptious cakes and desserts packed full of healthy vegetables. Pushing the boundaries of carrot cake, Kate puts vegetables into cakes, muffins, biscuits, tarts, brownies, pastries, and even ice cream. Vegetables bring moisture, natural sweetness, and extra nutrients to your baking, with the happy consequence that less refined sugar and fat is required, resulting in great-tasting treats that are also a lot less naughty. With 60 original recipes, including vegan options, virtuous snacks, and lighter ways to bake cakes, this book is not about sneaking veggies into recipes, but celebrating them as hero ingredients and making them as much a part of dessert as they are of dinner. Includes dual measures.
Veggie Desserts + Cakes: Carrot Cake and Beyond
Vegetables have never been more popular, with the interest in natural, plant-based food at an all-time high. Meanwhile, the appetite for home baking shows no signs of abating. Food writer Kate Hackworthy has found a delicious way to combine the two, with this book of scrumptious cakes and desserts packed full of healthy vegetables. Pushing the boundaries of carrot cake, Ka Vegetables have never been more popular, with the interest in natural, plant-based food at an all-time high. Meanwhile, the appetite for home baking shows no signs of abating. Food writer Kate Hackworthy has found a delicious way to combine the two, with this book of scrumptious cakes and desserts packed full of healthy vegetables. Pushing the boundaries of carrot cake, Kate puts vegetables into cakes, muffins, biscuits, tarts, brownies, pastries, and even ice cream. Vegetables bring moisture, natural sweetness, and extra nutrients to your baking, with the happy consequence that less refined sugar and fat is required, resulting in great-tasting treats that are also a lot less naughty. With 60 original recipes, including vegan options, virtuous snacks, and lighter ways to bake cakes, this book is not about sneaking veggies into recipes, but celebrating them as hero ingredients and making them as much a part of dessert as they are of dinner. Includes dual measures.
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Tonstant Weader –
Veggie Desserts & Cakes is exactly what the title promises, a collection of dessert recipes that incorporate some vegetables. What makes it a great cookbook, though, is that it does so while delivering great taste. We have all had carrot cake, so we know that vegetables can be the basis for delicious treats, but Kate Hackworthy takes it to the next level. Organized by type of dessert, from cakes and cupcakes to cookies and bars, pies, pastries, frozen desserts and other treats. She uses everythin Veggie Desserts & Cakes is exactly what the title promises, a collection of dessert recipes that incorporate some vegetables. What makes it a great cookbook, though, is that it does so while delivering great taste. We have all had carrot cake, so we know that vegetables can be the basis for delicious treats, but Kate Hackworthy takes it to the next level. Organized by type of dessert, from cakes and cupcakes to cookies and bars, pies, pastries, frozen desserts and other treats. She uses everything from beets and kale to the more expected carrots. I am dubious about the avocado and chocolate, but I won’t be trying them anyway since I am allergic to avocados. Perhaps it’s my innate hostility to avocados that makes the whole idea of chocolate and avocado sound bad, after all, there is mole and it is often served with avocado. The pictures are gorgeous and make everything look delicious (even beets and avocados!) I was thinking of my niece when I saw the recipe for zucchini and poppyseed loaf with lavender glaze. Sounds heavenly. There’s a beetroot cake with Earl Grey icing and considering how much I love Earl Grey cookies, I think that icing sounds tantalizing. My best friend and I had a baking day, trying out a couple of the recipes. We made the Black Bean Brownies and they were a revelation. I won’t want regular brownies again. They were incredibly moist, kind of between cake and fudge, really, and so chocolatey and rich, but none of that set-your-teeth-on-edge-sweetness that can ruin some brownies. Then we made the Pear and Parsnip Cake with Salted Honey Buttercream and Chocolate Ganache. Yes! So, pears and parsnips have graced our tables before, most notably the delicious pear and parsnip soup from The Bijou Cafe, but parsnips and chocolate? Turns out it is delicious. Both recipes turned out well and were easy to follow. I love this cookbook and want to try all (nearly) the things. Veggie Desserts & Cakes at Pavilion Books and book blog Kate Hackworthy cooking blog https://tonstantweaderreviews.wordpre...
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