Whole Grain Vegan Baking Blog Tour! Recipe + Giveaway


Next stop on the blog tour, wooo, wooo! (that’s the sound of a train whistle by the way).

Celine and Tami have a new book out. Yes my fellow cookbook aficionados, another book! At this point Tami and Celine have become a well oiled recipe creating machine, and their latest addition to the world of vegan eats ain’t nothing to sneeze at. This go around they delve into the realm of baking, but not just your average kind of baking, average is a non-existent word  when describing Tami & Celine’s creations, this time they introduce you to all things whole grain. Now I’ll be the first to admit that when I think of whole grain, my brain immediately jumps to whole wheat, but there’s so much more to whole grain baking then whole wheat flour. There’s a plethora of different whole grains to choose from, and this book lets you experience just about every one of them. Amaranth, millet, barley and one of my favourites, spelt are just to name a few. I’m always looking for new spelt recipes, since I (still) have an epic ton of it in my freezers, yes that’s freezer with an s, it’s like the stuff is in there procreating.

This is book number 2 for the talented twosome with book number 3 in the works (shhh), at this point I feel like I need to start referring to them by using a portmanteau like Taline or Celmasin, maybe if I say it enough it will catch on, no? Well it was worth a shot. Similar to their last book, Vegan Sandwiches Save the Day, Celine’s photos add beauty to each recipe, plus thanks to Fair Winds Press, the layout is perfect, with thick pages that will survive some serious manhandling, because everyone likes a book that can survive the wrath of a  kitchen. Each recipe is well placed ( no having to flip back and forth with pages) and written with an airy easy to follow flair. The recipes themselves are pretty fantastic, with a mix between classic items like muffins, breads and cookies and also some seriously creative drool worthy recipes, Baked Speculoos Donuts or Raspberry Spelt Danishes anyone?

Whole Grain Vegan Baking has six chapters to cover any type of baking you need. I tested out a couple items for myself on the weekend and jumped feet first into the breakfast chapter. First stop was the Coconut Spice Granola, because apparently I can’t get enough granola lately… I liked the little bit of molasses added in this recipe, it’s not overwhelming but still noticeable, plus it’s not crazy sweet but it is crazy crunchy and tasty.


I chose that particular granola recipe because I also wanted to make the Granola Teacake! How can you get more granola in your diet? By shoving it inside other things! This loaf wasn’t very sweet, which was a plus for me, it was also tender and flavorful. Perfect to go with my extra-large morning coffee 🙂


Another recipe I made from the Muffins and Quickbreads chapter was the Whole Wheat Luau Loaf. With my obsession with everything tropical lately, of course I had to make this! Coconut, banana, orange, plus some added flavor from the whole wheat pastry flour, this was one of my favorite things I’ve made so far!


Another favorite item which I’m already planning to make again and again was the Amaranth, Spelt and Olive Round. I loved this bread! It might have to do with the fact that every time I see a kalamata olive my first thought is “get in my belly!”…just maybe. The flavor the grains added were fantastic, this bread is perfect for some olive oil + balsamic vinegar dipping or slathering in hummus. I’m really looking forward to trying out more of the yeasted goods.


The last recipe I’ve made (so far) was the Morning Boost Muesli. This tasty little number introduced me to spelt flakes and kamut flakes, which as it turns out, add a lovely chewy texture to this creamy delicious breakfast. I’ve been eating this stuff all week and I don’t see me ever getting tired of it, especially with all the fresh pineapple I added to mine. There’s so many textures in each bite, creaminess from the yogurt, chewiness from the flakes and a bit of crunch from the pecans, super noms! Now since I love you so much and since Tami and Celine are such generously rad ladies, I get to share the recipe for this nummy breakfast below! As distracting as this Muesli is, don’t forget to keep scrolling to get all the giveaway details!



We know, we know: There’s technically nothing baked about muesli, but this is a whole grain book after all, and we love muesli too much not to sneak in a recipe for it. Loaded with cracked wheat, wheat germ, heart-healthy spelt flakes, and pleasantly chewy kamut flakes, this breakfast will ensure you won’t get hungry again before lunch.

From Whole Grain Vegan Baking


  • 1 cup (235 ml) water
  • 53 g (1⁄3 cup) dry cracked wheat
  • pinch of fine sea salt
  • 240 g (1 cup) plain or vanilla-flavored vegan yogurt
  • 1 cup (235 ml) unsweetened pineapple juice
  • 24 g (1⁄4 cup) rolled spelt flakes
  • 24 g (1⁄4 cup) rolled kamut flakes
  • 20 g (2 heaping tablespoons) date crumbles or chopped dried cranberries
  • 25 g (1⁄4 cup) pecans, broken into smaller pieces
  • 16 g (2 tablespoons) wheat germ


  1. Combine the water, cracked wheat, and salt in a medium saucepan, and bring to a boil. Lower the heat, cover with a lid, and cook until the water is absorbed, about 10 minutes. Remove from the heat and set aside to cool slightly while preparing the rest.
  2. Combine yogurt, juice, spelt and kamut flakes, dates, pecans, and wheat germ in a large bowl. Stir the cooked cracked wheat into the muesli, cover with plastic wrap, and refrigerate overnight to let the flakes plump up. Stir the muesli again before serving. Eventual leftovers will keep well for up to 2 days after preparation when stored in an airtight container in the refrigerator; stir before serving.
  3. Serving Suggestions & Variations

    For a fruitier muesli, add 248 g (11⁄2 cups) of fresh pineapple chunks, chopping them finely before stirring them in. Other fruits, such as fresh or thawed berries, would also be fantastic when added upon serving, to further increase the fiber and vitamin profile of this healthy breakfast. Recipe note

    Date crumbles are nuggets made from dried dates, with only oat flour added to prevent clumping. They’re ideal to use in baked goods because there’s no sticky chopping involved, but you can replace them with regular chopped dates without missing a beat.

Contest is now closed. Thanks for playing! And now for the free stuff! If you’d like to enter for your chance to win your very own copy of Whole Grain Vegan Baking, all you have to do is leave a comment on this post and tell me what baked good you would like to see revamped whole grain style. The winner will be choosen at random on Friday May 31, 2013 at 6pm MST, so get those comments in! Contest is only open to those of you with live in Canada and the United States, so sorry to everyone else, but rules be rules.

And the winner is! ALMIRA!! I hope this book makes all your whole grain scone fantasies come true 🙂

Screen shot 2013-05-31 at 6.41.01 PM

Screen shot 2013-05-31 at 6.42.02 PM

Now before you rush off, don’t forget to check out the remaining stops on the blog tour, and in case you forgot who’s next, here’s the line up:

May 14: Weekly Vegan Menu

May 15: Olives for Dinner

May 16: Vegan Eats and Treats

May 17: Three and a Half Vegans

May 18: Seitan is My Motor

May 19: My Zoetrope

May 20: Get Sconed!

May 21: Year of the Vegan

May 22: Little Foxes

May 23: Vegan Feast Kitchen

May 24: Vegan Cookbook Aficionado 

May 25:  Julie’s Kitchenette

May 26: Vegan Cookbooks Illustrated

May 27: Don’t Eat Off the Sidewalk

May 28: Urban Vegan

60 thoughts on “Whole Grain Vegan Baking Blog Tour! Recipe + Giveaway

  1. Erin Gionet says:

    Great post – I love your photography! I would love a recipe for fluffy, whole-grain pancakes. It’s the one thing we still use lighter flour for (albeit barley, so it’s not that bad).

  2. Sarah says:

    A yummy gooey warm whole grain cinnamon bun would be amazing! Those seem to be hard to find vegan style. Anything whole grain with peanut butter would also be great like a muesli. Thanks for hosting!

  3. Lilia says:

    A book about vegan baking is something erotic…. oh yes gimme that gluten baby! You don’t wanna know what I could do with it, if I won the book…. 😀

  4. Nora says:

    When it comes to baking, I am whole-grain challenged!! I would love to see a whole-grain pastry crust for sweet and savory dishes like veg potpies and empanadas. I need this book!!!

  5. thepeacepatch says:

    Popovers. I’ve had a devil of a time finding a recipe for truly yumful vegan popovers. I’d love to find a version that was authentic and light and airy like traditional popovers and if they were whole grain-based that would be superamazing!

  6. Josiane says:

    What I’d most like to see made whole grain and, if I may add another constraint, using grains that are gluten free, is pizza dough. My kingdom for a tasty, satisfying whole grain gluten-free pizza dough with great texture!

  7. allyhope18 says:

    Whole grain muffins? Even at whole foods the muffins have like 20 ingredients including soy preservatives which I’m allergic to so if you have a recipe for any sort of muffin (I like them all) that would be wonderful! Thanks ❤ Ally

  8. Ruthe says:

    I’ve never attempted to make a cinnamon roll anything but what it already is, as known to me anyway…which means there is nothing whole grain about it. If I had to choose, though, this would be what I’d try!

  9. Erin says:

    The vegan maple walnut scones from Whole Foods… they are delightful with a warm soy latte, but alas, are mostly white flour. I wish I had the recipe in whole grain form so I could guiltlessly enjoy one everyday for breakfast!

  10. Allysia Kerney says:

    I had no idea this book existed, but I love Celine and Joni! And I share your kalamata olive sentiments, those are like…the best things of life. I think I say that a lot though. As for the whole grain thing, there are plenty of bread things I’ve always assumed can never be whole grain-ified, like donuts. Yep, I went there.

  11. Joey says:

    I’m not in either the US or Canada, but I’d so be shouting out for this otherwise. In the meantime, I’ll look on and drool from the sidelines!

  12. Jennifer says:

    I would love to see a recipe for a whole grain vegan angel food cake (does regular vegan angel food cake even exists?? I am a somewhat new vegan!). I love the light airy texture, and not sure you could achieve that with whole wheat flours.

  13. Midnite says:

    Baklava would be an interesting choice. That would mean wholegrain phyllo. It would also make wholegrain spanakopita possible….

  14. Sarah says:

    Someone is on the same wavelength as me: whole grain lemon pound cake is something I dream of. Book looks dreamy. Thanks!

  15. Dana says:

    whole grain hawaiian bread? Is that possible? Cuz that’s what I’d want! Though shortbread that someone else mentioned would be amazing too if it still had that lightness in texture

  16. Johanna says:

    I would love to see more recipes using sprouted wheat and sourdough. I think it would make a lovely brownie.

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