Prologue
02 Now it's time to cook the vegetables.

Basic Guide_ Whole Grain Vegan Baking Basic Guide
08 Whole Grain Vegan Baking: A Quick Guide, Other Healthy Baking Tips
14 Understanding Whole Grain Vegan Baking Flours 16 Using Plant-Based Baking Ingredients
20. Obtain the various tools used in this book.
24 Using ingredients and props that make your style stand out 26 Q&A I'm curious about whole-grain vegan baking!

Chapter 1_ Basic Vegan Baking and Spreads Made Simple with Whole Grains
32 Whole Wheat Cookies
34 Whole Wheat Scones No Oil
36 Brown Rice Muffins No Sugar
38 Tri-Color Rice Pound Cake
42 Soy Milk Morning Bread
46 Low Sugar Balsamic Berry Jam
46 Lemon Ginger Custard
47 Orange Marmalade
47 Tomato Basil Compote Low Sugar
52 Dark Chocolate Spread
52 Black Sesame Powder Spread
52 Mortgage Red Bean Paste

Chapter 2_ Whole Grain Vegan Baking with Whole Grains, Nuts, Seeds, and Dried Fruit
60 Millet Powder Cookies
62 Cacao Nibs Almond Cookies
66 Seed-Rich Oat Crackers No sugar / No gluten
68 Blueberry Coconut Scones
72 Black Sesame Pine Nut Madeleines
76 Earl Grey Misutgaru Donuts
80 Macadamia Brown Rice Brownies
84 Walnut Crumble Rye Pound Cake
85 Oatmeal Cafe Latte Pound Cake No Gluten

Chapter 3_ Whole Grain Vegan Baking with Fresh Vegetables and Fruits Added to Whole Grains
92 Broccoli Sablé No sugar
94 Yum Yum Peanut Cookies No Gluten
96 Sesame Leaf Crackers No Sugar
98 Miso Chive Crackers No Sugar
100 Olive Sesame Biscotti
104 Onion Whole Wheat Scones
106 Sweet Potato Rosemary Biscuits
107 Love Box Cone
110 Herb Focaccia
114 Apple Madeleine
115 Avocado Madeleine
120 Spinach Potato Muffins
124 Orange Muffin
126 Pumpkin Pound Cake No Gluten
127 Turmeric Carrot Pound Cake
132 Whole Wheat Fig Cake
136 Pasitongtong Matcha Cake
140 Mango Brown Rice Cake No Gluten
141 Banana Chocolate Cream Cake
146 Green Onion and Mushroom Salle Cake (No sugar / No gluten)

Recipe plus_ Granola and nutrition bars made with a variety of healthy ingredients
152 Cinnamon Granola No Gluten
154 Two Choconolas
156 Green Pistachio Brittle No oven / No gluten
157 Cacao Nibs Almond Brittle No oven / No gluten
160 Oatmeal Honey Bars No oven / No gluten

Index
162 Alphabetical / By Type

As the number of people who prefer vegetarianism for health, environmental, and animal rights reasons increases, interest in vegan baking (vegan baking that does not use any animal ingredients such as milk, eggs, and butter) is also growing.
However, when you actually try it, you realize that although it is good, it is somewhat disappointing in terms of taste, texture, appearance, and variety.
One reason may be that we're accustomed to desserts that melt in your mouth, but another reason is that the ingredients and methods used in vegan baking are still monotonous.

Author Moon-Jeong Kim, who holds a doctorate in food and nutrition, has studied phytochemicals, antioxidant compounds found in plants, at a food-related research institute and has experience with various plant-based ingredients.
When I started eating vegetarian for health reasons 17 years ago, I started wondering how I could make my favorite desserts taste even better in a vegetarian way.
I really wanted to create a vegan dessert that my non-vegetarian husband and children would enjoy and cheer about.

The answer, found through numerous tests, was a combination of whole grain flours.
Whole foods (vegetables and fruits that are used without peeling) were also actively utilized.
She calls this 'whole grain vegan baking.'


'Whole grain vegan baking' is a more complex vegan baking that combines whole grain flours such as whole wheat, rye, brown rice, black rice, oats, and buckwheat in golden ratios to elevate taste, texture, appearance, and nutrition, and utilizes various oils and sugars, as well as adding generous amounts of raw ingredients such as seeds, nuts, vegetables, and fruits.
It has a much more diverse taste and flavor than previous vegan baking that was mainly made with whole wheat flour, vegetable oil, and soy milk, so anyone, not just vegetarians, can enjoy it.


Students who took the popular Whole Grain Vegan Baking class at the author's vegan cooking studio, Veggie Clock, were amazed at how vegan baking could be this delicious and pretty.
Of course, it is inevitable that more ingredients are required than in conventional vegan baking, which is more labor intensive.

So, to increase the practicality of this book, the author selected the most popular recipes from those he had developed so far, simplified the ingredients, and retested them all.
As it is practical, it is easy for anyone to follow, and as it is meticulously re-tested, it does not compromise on taste and flavor, so anyone can enjoy it.
We've also introduced some beautiful ways to decorate it with dried fruits, flowers, herbs, natural powders, icing, vegan chocolate, and more, making it perfect for special occasions or as a gift.


■ Strengths of this book

Whole-grain vegan baking in this book is so much tastier and healthier.

1.
Because it is made by mixing various whole grain flours in a golden ratio, it has a more diverse taste and texture than vegan baking that is mainly made of whole wheat.

2.
The taste is richer with the generous addition of nuts, seeds, fruits, and vegetables that are commonly eaten on a daily basis.
Even if you're not a vegetarian, you can still enjoy it.

3.
Because it does not contain any animal ingredients, even those with egg, milk, or dairy product allergies can eat it without worry.

4.
The No Sugar, No Gluten, No Oil menus are indicated in the table of contents and menu, so you can choose according to your allergies or preferences.

5.
Because the use of oil is minimal, it is easy to digest and low in calories.

6.
It is easy to make because the process is relatively simple, and it is easy to clean up because it does not use butter or heavy cream.

7.
Because it is dairy- and egg-free, it has a longer shelf life than traditional desserts.
Depending on the product, it can be stored at room temperature except in midsummer.