Scotland is renowned for its baking tradition. In this follow-up to The Scottish Vegan Cookbook, find recipes for vegan versions of classic Scottish bread, biscuits, fruit loaves, tarts & cakes. The book outlines baking substitutes for dairy butter, eggs & milk, as well as alternative sweeteners, spices & flours. It provides recipes for Basics, including Lemon Curd, Sweet Wholemeal Shortcrust Pastry, Whipped Cream & Salted Date Caramel. Sections cover Biscuits – from Abernethy Biscuits to Shortbread; Bread, Buns, Oatcakes & Fruit Loaves – including Baps, Barm Loaf & Selkirk Bannock. Further sections include Cakes like Dundee Cake & Sticky Gingerbread; Scones; Tarts – including Border Tart & Ecclefechan Tart; & Tray Bakes such as Flapjacks & Tiffin. The book closes with suggestions for your own ‘Cookie Shine’ – a Scottish vegan ‘afternoon tea’.