Hi all!

I know I’m not participating in The Vegan Cookbook Challenge anymore but last year, a publishing company reached out, asking if I would review The Plantastic Cookbook by Gwen Kenneally. I couldn’t resist! Today I will not only be reviewing the cookbook, but also testing out a recipe that caught my eye. I want to say a big thank you to Book Publicity Services for sending a free copy and working with me again. Without further ado, let’s get into it!

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Renowned chef and food enthusiast, Gwen Kenneally, has released her highly anticipated fourth cookbook. The Plantastic Cookbook offers home cooks a delightful array of delectable recipes that will tantalise the taste buds of both vegans and omnivores alike. Kenneally, a celebrated chef with over two decades of culinary experience, has crafted a cookbook that reflects her passion for sustainable and delicious plant-based dishes.

Gwen Kenneally is a highly acclaimed chef and food enthusiast with over 20 years of culinary experience. She is known for her innovative and sustainable approach to plant-based cuisine. Gwen is passionate about creating delicious meals that are good for both people and the planet. Her work has been featured in top culinary publications, and she continues to inspire food lovers around the world with her creative recipes.

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The Plantastic Cookbook was published on November 7th, 2023, by Huqua Press. You can purchase a copy here from Amazon. Today I am testing the Lotus Kitchen Cookie recipe, which I will share down below. What I love most about this cookbook is the originality and variety. The recipes are so fun and different from what I’m used to seeing. They all sound completely delicious and unique. I’m such a fan of Gwen’s work.

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Lotus Kitchen Cookie 

INGREDIENTS

– 4 cups of Almond Meal 

– 1/2 tsp of Sea Salt 

– 1/2 tsp of Baking Soda 

– 1 tsp of Cinnamon 

– 3/4 cup of Coconut Oil, melted

– 1/2 cup of Maple Syrup 

– 2 tbsp of Vanilla Extract 

– 1 cup of Dark Chocolate, chopped

– 1/2 cup of Dried Cranberries 

– 1/2 cup of Candied Ginger 

METHOD 

1.) Preheat oven to 350 F (180 C).

2.) Mix the almond meal, cinnamon, sea salt and baking soda.

3.) Stir in the coconut oil, maple syrup, vanilla and chocolate. Stir in the chopped chocolate, cranberries and ginger.

4.) Round up the mixture on a tablespoon and place on the baking paper. Bake for 10-12 minutes.

5.) Let them cool on the baking paper for 5-10 minutes. Remove and enjoy!

These were so delicious! My daughter and I devoured the batch! The candied ginger worked so well with the chocolate and cranberries. I would 100% make them again. They were perfectly tasty, soft and gooey. Such a great idea for a plant-based sweet treat!

Thank you so much for reading! Don’t forget to order a copy from the links above. Once again, a huge thank you to Book Publicity Services for giving me the opportunity to review this great, vegan cookbook. You can find more from Gwen Kenneally here.

Peace & Love xoxo