10-31-2014, 08:03 AM
![[Image: 51ZsVh4Qa3L._SY474_BO1,204,203,200_.jpg]](https://images-na.ssl-images-amazon.com/images/I/51ZsVh4Qa3L._SY474_BO1,204,203,200_.jpg)
Kelly Peloza started experimenting with vegan baking as a high school
student, blogging about her vegan adventures all the while. Her amazing
recipes and gorgeous photos drew a crowd of eager readers who have been
begging her for a cookbook ever since. Now an energetic, spunky college
student, her book is fi- nally ready for her anxious audience. From
double peanut butter sandwich cookies and coconut caramel butter cookies
to raspberry almond cookies and inside out peppermint patties, these
delicious and imaginative recipes are sure to inspire bakers of all
ages.
Peloza is committed to using ingredients that are easy to find, natural,
and simple to use. You won’t find egg replacer, expensive cooking oils,
or hydrogenated margarine in her recipes. “Making a batch of chocolate
chip cookies shouldn’t involve running to five different health food
stores searching for some elusive ingredient,” she writes. But you will
find helpful tips for things like substituting margarine for oil in
recipes, experimenting with non-dairy milks, using whole wheat flour,
and ensuring the sugar you use was not processed with animal bone char.
The result is a simple, thorough, and inspiring collection of
mouthwatering cookies anyone can make and everyone will love.
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