Jillian Glenn - Light & Easy Vegan Baking

Indulgent, Low-Calorie Recipes for Cookies, Breads, Cakes & More

author of Easy Low-Cal Vegan Eats and
creator of Peanut Butter and Jilly

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To all of my Peanut Butter and Jilly readers, this book is for you! Without your support, it wouldnt be possible. I am thankful to every single one of you and hope this book inspires you to bake beautiful memories with the ones you love.

To my family and friends for your constant encouragement, recipe testing and never-failing love. You guys are the inspiration behind every sweet and savory recipe I create and I wouldnt be able to do it without you.

To God, for the great journey of life.

When I was a kid, I could eat anything I wanted without gaining a pound. But as my age increased, so did the number on the scale. I wanted to shed a few pounds, but I also knew that I was not someone who would ever be able to stick to a diet. Why? Well, I love cookies too much. I knew the only way Id be able to stick to a healthier lifestyle was if I was able to eat the foods I love! I began focusing on enjoying healthier and higher-quality foods, portion control, removing animal by-products and making each calorie count. I began cooking and baking lighter, vegan, often gluten-free, more nutritious versions of my favorite treats and comfort foods. I used simple, affordable ingredients found anywhere, and tried to keep my recipes quick, easy and full of flavor.

I found that looking forward to a sweet or savory treat each day kept me motivated and on track with my healthier lifestyle. I quickly saw resultsdropping those extra pounds, and more importantly, feeling like my best self. Along with exercise, choosing whole foods, getting plenty of rest (when Im not writing a book), hydration and a focus on balance, I have been able to maintain a weight Im happy with by counting calories. Thats why I include calories per serving for each of my recipes. Guys, part of self-love is feeding your body the nourishing foods you need and indulging in the sweet or savory treats you crave. Its why I eat healthy all day and never skip dessertand you can, too!

Along my journey to better health and wellness, I learned more about the benefits of a plant-based diet. I had always struggled with inflammation, poor digestion and unbalanced energy. I noticed it seemed to get worse whenever I consumed meat or dairy. Removing those things made a world of a difference. It was life changing! As a certified carb lover, you can imagine my panic when I realized most of my favorite baked goods werent vegan. Cakes, cookies, bread and biscuits all of which are traditionally made with dairy and eggs. What was a new vegan with a passion for her oven to do? I looked online for recipes, finding most of them were complicated, high in calories and honestly, they didnt taste or look as good as the real thing. Rather than give up the goodies I loved, I decided to create my own vegan recipes for my favorite comfort foods. I started showing up to family events with my vegan baked treats in handwithin minutes, they would disappear. Everyone loved them and begged for the recipes, and many said they were as good, if not better, than the real deal! If I hadnt told them, they wouldnt have even known my recipes were vegan. Thats how my blog, Peanut Butter and Jilly, was born.

I grew up baking with my mom on a regular basis. Whether made from scratch, boxed mixes or just picked up on an after-work/after-school grocery store run, baked goods were always around. For most of my childhood, it was just my mom and me. For us, baked goods were comfort; baking was therapy and it helped make our little apartment a home. Baking is about more than just enjoying something delicious, its the satisfying process of measuring, mixing, stirring andof coursetaste testing. I love the process as much as I love the outcome. What tugs on my heartstrings the most, though, is helping others with dietary restrictions (like me) cook and bake delicious, better-for-you versions of family favorites. My first cookbook, Easy Low-Cal Vegan Eats, is dedicated to sharing my wholesome and nutritious vegan and gluten-free recipes for every meal of the day.

I put my whole heart into each breakfast, lunch, dinner, salad, soup and dessert recipe within that book. And Ive poured my soul into each recipe found in this one!

I remember the first recipe I ever low-cal veganizedit was banana bread. I tested the recipe too many times to count until I landed on the perfect version. My is now one of my most popular recipes. Its made with oats and maple syrup, making it a better-for-you bread that is lower calorie, super-moist and almost too delicious for words. The batter is so good, youll want to lick it from the bowl. And, since there are no raw eggs, you totally can!

Just like my famous banana bread, all the recipes in this book are easy, include straightforward instructions and contain minimal ingredients. New to baking? No problem! My recipes are perfect for bakers of any skill level looking to watch their waistline without sacrificing flavor. Every single one is vegan, under 300 calories and dang delicious. Each can also be adapted to fit your gluten-free lifestyle, if neededand perhaps best of all, most of them can be made in under 30 minutes.

This book is a collection of my favorite homemade bakes. These recipes hit close to home and even closer to the sweet spot. Ive baked my memories right into each delicious vegan treat. Serving ) for breakfast celebrating lifes big moments with cupcakes, cakes and loved ones. Lets face it: Baked goods make everyone smile. Which is why each scrumptious and mouthwatering recipe in this book is inspired by my most deliciously joyful moments and I hope it inspires you to bake beautiful memories of your own.

As I mentioned earlier, my recipes are as easy to make as they are delicious! The ingredients you need are affordable and can be found almost anywhere.

Nondairy Milk: Unsweetened almond milk is my preference; however, any low-fat nondairy milk, such as oat, soy or low-fat coconut, usually works. Just be careful not to use full-fat canned coconut milk unless the recipe specifically lists it.

Nondairy Butter, Oils and Cream Cheese: Vegan butter is used throughout the book and is easily found near the regular butter at almost any grocery store. You may use any vegan butter in stick or tub form. My favorite brands include Miyokos, Country Crock Plant Butter and Earth Balance. Its usually okay to substitute coconut oil (though it has a slightly sweeter taste). When using melted coconut oil, be careful not to mix it with cold liquid, or else it will solidify. Instead, use lukewarm or room-temperature liquids when mixing anything with melted coconut oil in your batters. Avocado oil and olive oil can also be used interchangeably in place of vegan butter in my recipes. Vegan cream cheese can be found near the regular cream cheese or in the produce department near the tofu at almost any grocery store. My favorite vegan cream cheese brands include Kite Hill and Miyokos.