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The 2016 election. The January 6th insurrection. Impeachment, twice.
For many women, baking now has a new meaning. It’s an outlet for expressing our feelings about the current state of American politics and culture. It’s a way to deal with our stress and anxiety, and, yes, rage and fury.
Rage Baking offers more than 50 cookie, cake, tart, and pie recipes—with beautiful photography by Jerelle Guy—to help relieve these emotions. And it goes further. Inside you’ll also find inspirational essays, reflections, and interviews with well-known bakers and impassioned feminists and activists alike to help motivate you to take action and organize in your communities.
Be inspired with recipes, such as:
-Oatmeal Cookies from Ruth Reichl
-Lemon Bars from Vallery Lomas
-Swedish Visiting Cake from Dorie Greenspan
-Rum Raisin Brownies from Julia Turshen
-Root Beer Cake with Chocolate–Root Beer Glaze from Carla Hall
-Classic Southern Pecan Pie from Cecile Richards
-Almond and Chocolate Leche Cake from Pati Jinich
-Chocolate Cherry Biscotti from Grace Young
-And essays, interviews, and poetry by Ani DiFranco, Jennifer Finey Boylan, Elle Simone, Hali Bey Ramdene, and Von Diaz, among others.
Timely, fun, and creative, this cookbook speaks to both skilled and beginner bakers who are looking for new ways to use their sweetest skills to combine food and activism. Rage Baking brings women together with humor and passion as a way to defend, resist, and protest.
PROCEEDS OF THIS BOOK GO TO EMILY’S LIST TO SUPPORT WOMEN CANDIDATES
From the Publisher
From Elizabeth Falkner
Position a rack in the center of the oven and preheat the oven to 325°F. Line a 12-cup muffin tin with paper liners or mist the cups with cooking spray.
Whisk the brown sugar, oil, egg, and maple syrup in a large bowl. Add the sunflower seeds, flaxseed meal, wheat germ, granola, walnuts, chia seeds, sesame seeds, cinnamon, and nutmeg and mix with a wooden spoon to combine evenly. Add the baking powder, baking soda, and salt and mix to combine evenly. Stir in the buttermilk, apple, and goji berries. Let the batter rest for 10 minutes.
Scoop the batter into the prepared tin, filling each cup just shy of the top. Bake until a toothpick inserted into the center of a muffin comes out clean, 25 to 30 minutes. Let cool in the tin for 5 minutes, then transfer the muffins to a wire rack and let cool to room temperature.
“These muff(in)s are so packed with antioxidants and goodfor-you nuts and seeds that you’ll feel your superwoman powers with a vengeance,” says Elizabeth Falkner, a creative artist, talented chef, and president of WCR. “Many of the things I cook and bake are often meant to fight the powers that be. I hate the notion that girls make pastry—and obviously we do—but we kick butt doing so!”
This recipe has a number of ingredients all available at health food stores. These muff(in)s are gluten free and super easy, keep for several days (they also freeze beautifully), and are a perfect fortification for a march or marathon.
Ingredients | Makes 12 Muffins
Cooking spray or butter, for buttering (optional)
¾ cup loosely packed dark brown or muscovado sugar
½ cup vegetable oil
1 large egg
2 tablespoons pure maple syrup
1½ cups toasted or raw sunflower seeds
½ cup golden flaxseed meal
⅓ cup wheat germ