I love it when I find a book that’s a real page turner. While I haven’t had much time for novels lately, I have been introduced to a new book that I just couldn’t put down. Vegan Desserts in Jars, written by Kris Holechek Peters, is a new cookbook that offers 75 scrumptious vegan desserts that are all served up in jars!
My interest was definitely piqued by jar desserts, so I couldn’t wait to review a copy of this book. As soon as it arrived, I was flipping from page to page, drooling over all the yummy sounding recipes and mouthwatering photos. S’mores in jars, Berry Banana Trifle, Grasshopper Pies, OH MY! All of the desserts are 100% Vegan. Nothing is made with dairy or eggs. What I loved about the book was all of the recipes were easy to read and simple to follow, and most of the ingredients I had on hand. The only thing I had a difficult time with was deciding what to make first.
After much debate, I finally decided to make Blueberry Breakfast Muffins for Two.
My photos didn’t come out as pretty as the pictures in the book, but don’t let that fool you! These muffins were Oh So Good! They came out fluffy and moist, with just the right amount of sweetness. I love muffins for breakfast occasionally, and blueberry is always a favorite pick. This recipe is perfect for those days when you just want a muffin for 1 or 2 without making an entire batch of muffin mix.
1/4 c unbleached all-purpose flour
2 tbs quick cooking oats
2 tsp evaporated cane sugar
1/8 tsp ground cinnamon
1/4 tsp baking powder
sprinkle of salt
1/4 c non dairy milk of choice mixed with 1/8 tsp mild vinegar
1 tbs + 1 tsp mild vegetable oil
1/4 tsp vanilla extract
3 tbs fresh blueberries
Preheat the oven to 350 degrees F. Lightly grease and flour 2 half pint canning jars and place on a rimmed baking sheet.
In a small bowl, whisk together the flour, oats, sugar, cinnamon, baking powder, and salt. Make a well in the middle and add the milk (mixed with vinegar), oil, and vanilla. Stir until just combined and gently fold in the blueberries.
Divide the batter between the 2 jars and bake for 15 to 19 minutes, until a toothpick inserted in the center comes out clean.
Let cool on a wire rack for 20 minutes before serving.
This recipe makes 2, and believe me, I ate them both! I can’t wait to try some more of the recipes soon!
More about the book:
ISBN Number- 978-1-61243-225-0
Pages- 124 printed on smooth glossy paper
MSRP $15.95 US
Distributed by Publishers Group West
Kris Holechek Peters is also the author The 100 Best Vegan Baking Recipes, Have Your Cake and Vegan Too, and The I Love Trader Joe’s Vegetarian Cookbook. She is also a blogger at www.nomnomnomblog.com
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*Disclosure- I received the above mentioned product courtesy of the sponsor for the purpose of this review. No monetary compensation was provided. All opinions are genuine, based on my experience with the product, and have not been influenced by promotional items.