Dec 15, 2015

free e-book! learn how to bake the plant-based way!

Have you had trouble creating your favorite goodies without the use of oil, processed sugar, dead white flour, eggs, butter and all of the other health-stealing ingredients that are usually used in baking? I sure did for quite some time when I first became plant-based. That was three years ago and now I have a new knowledge of baking and all of its quirkiness with my new ingredient friends… 

Sharing is caring, so here you go! I care about YOU and want you to have fun in the kitchen and master the art of plant-based baking. In this free e-book I will tell you all about the properties of the many alternative flours at our disposal, clear up some mysteries and share some baking tips. You can create wonderful, light, moist baked goods with nutritious ingredients and (BONUS!), if you’re gluten-intolerant, you can do it gluten-free, too!





22 responses to “free e-book! learn how to bake the plant-based way!”

  1. Julie Roberg says:

    Thank you. What a nice gift! You have become my favorite plant-based blogger. Your recipes always turn out lovely. Before becoming plant-based baking was my best thing. I had to relearn when I changed my life and then recently I had to become gluten free (Hashimotos) which really made me feel full of woe until I tried a lot of your gluten free recipes. I am relearning again and have some success. Thank you so much for sharing.

    • helynskitchen says:

      You’re so welcome, Julie! Well done on getting into baking again! I know it can be daunting if you’re used to those old ingredients. xo

  2. Sara says:

    This is going to be *great* for me because I never was much of a baker. I am good at most other cooking ventures but baking always eluded me! I’ve been thinking about you and your mission down in Florida and hope you’re doing OK. I personally have made some progress and my mother (plus me and the hubby have been eating plant based meals every day! My mom is at one week already. (We’re a bit further along than that). We want to see what affect it will have on her RA and inflammation. I told her… it can’t hurt! But Helyn, she’s German… and her diet has always been meat oriented. We’re doing ok, though. I never really thought to post much on your site before because I didn’t realize that those “noises” from out here in readerville could make such a difference, but I now realize they are. I often start out my day with an email link to another fabulous post from your blog, and now your fantastic looking site (congratulations!!!). Your posts often start my day off on a happy note. I mean… they really are great, Helyn, and I thank you for them. I have tried quite a few of your recipes, though I still do the pinch of salt here and there and pat of veggie butter. It’s all progress and I DO feel much better. Before I hit “40” I already developed an autoimmune disease of the colon. What a blow. For two years I thought I was dying of cancer. After getting diagnosed and reading TONS of literature, I was left with the verdict that diet wouldn’t make my disease go away, BUT I have found that it makes it more endurable. We can make a difference… Every little bit helps. I use that gorgeous bean soup with escarole pretty regularly on my menu. I substitute all sorts of different greens. The organic baby kale blend has been a huge hit in the soup this week. Ten years ago, beans were just something to make jokes about. :o) Now we eat them quite a bit throughout the week. And our marriage is still sound… LOL! Keep up the great work. I’m off to read my ebook and see if there’s any hope for me in baking. If it fails I can blame it on the old oven. xx

    • helynskitchen says:

      Sara, I’m so glad you and your family are all doing the plant-based adventure together. What a win! Glad you enjoy my posts and my recipes… that makes me happy! (((big smile))) Have you heard about water only fasting for autoimmune disorders? Email me if you want more info. It has been used successfully on thousands of people. Happy baking!!!

  3. Maureen says:

    Thank you, Helyn! What a treat to receive this information and I can’t wait to make the recipes! Wishing you and your family a Merry Christmas and a Happy New Year!?

  4. Karen Amen says:

    Excellent information, Helyn! I’m limiting wheat in my diet as well, so this will really help. I can’t wait to try your cornbread recipe, this time of year a bowl of healthy vegetable bean soup and cornbread is a perfect dinner. P.S. I’ve made your almond & flax meal pie crust twice…another really good recipe. Thanks!

  5. Jeannie Denson says:

    Thank you for all information in your baking guide. Great info. I found organic cornstarch on Amazon. Look for Rapunzel Pure Organic Corn Starch, 8-Ounce Boxes (Pack of 6)

  6. debbie says:

    Hi Helyn,
    Thank you so so much for your e-book. The information is terrific! I have also made several of your recipes and they are all so very yummy. Your blog is one of my go to places for recipes. I try to be almost oil free and almost oil free recipes are hard to come by. A question… For the scones can a different flour be substituted for the almond flour?

    • helynskitchen says:

      Hi Debbie! Thanks so much for your feedback! On the scones, sorry but I have not yet experimented with making them without the use of almond flour… it’s on my list for the test kitchen when I return!

  7. Naomi Paul says:

    Thanks Helyn for this ebook! I so appreciate how your recipes come out. In recipes that use whole wheat flour can I just substitute chickpea flour? Thanks very much!

    • helynskitchen says:

      Hey Naomi! You’re welcome!! To answer your questions, it really depends on the recipe at hand. Were you looking at one in particular?

  8. Sarah says:

    Thank you so much, Helyn! I have always enjoyed baking, and since becoming vegan enjoyed making healthier baked goods. Now, however, I try to be completely oil-free and appear to be also dealing with some food sensitivities (which is further limiting). It is getting to be daunting and frustrating, so your gift is greatly appreciated toward getting back into the enjoyment of food preparation! Best wishes for a lovely holiday and new year!

  9. Naomi Paul says:

    I wasn’t looking at a particular recipe. As I was scanning the recipes I noticed some used whole wheat. I prefer not to use whole wheat and have discovered chickpea flour. Sounds like it’s not an even swap so maybe I’ll just start with recipes that contain ingredients I prefer to use.

  10. Jaime says:

    Thank you so much! This will definitely come in handy i my kitchen. I’ve already made vegan pumpkin pies that my non-vegan husband loves, can’t wait to experiment with these recipes! 😉

  11. angela says:

    Thank you so much for your wonderful recipes and fabulous ebook Helyn. I have tried to comment in the past but for some reason it just wouldn’t happen : (

    I hope that you and yours had a magical Christmas; here in South Australia we had our hottest Christmas on record! Thank goodness for air conditioners…but I didn’t forget the birds and the insects who weren’t so lucky.

    Here’s to a bright,new,shiny and wonderful new year!

    With love from Angela in Adelaide,South Australia. X

    • helynskitchen says:

      Hi Angela! I’m so happy you can post now… my new platform is so much better in many ways and I think that is one of them 🙂

      We’ve had an unseasonably warm few weeks here, too! (always hoping for that white Christmas!)… Happy, happy holidays to you and yours! xo

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