Whether you are a full-time vegan or you choose to cut out animal products whenever possible, there’s no need to miss out on your favourite cakes.
Baking without eggs, butter and milk is not only possible, but also easy and just as delicious as what you are used to baking. There are now so many alternative ingredients available from supermarkets and healthfood stores and with Dunja Gulin’s recipes, you’ll have all the inspiration you need to start baking.
About the Author
Dunja Gulin trained at the Natural Cooking School in her native Croatia. For seven years she has been a cooking teacher and chef in Zagreb, has contributed to a number of healthy cookbooks in Croatia and is the author of a popular book on vegan breakfasts. She is also the author of Raw Food Kitchen, Fermented Foods and Forever Falafel.
Number Of Pages: 144
Published: 1st October 2017
Publisher: Ryland, Peters & Small Ltd
Country of Publication: GB
Dimensions (cm): 23.6 x 23.9 x 1.5
Weight (kg): 0.73