Vegan Baking Substitutes
When I moved to a plant based diet ( for details why see >here< ) there was so much I had to learn about cooking.
One of the key things I started to really miss lately was baking. Convenience goes out the window once you cut out eggs, and dairy and whilst I found a lot of lovely energy balls and desserts they tend to be quite pricey. I wanted to simplify things at home and also find out how I could adjust some of my favourite recipes.
Catherine Buggy is the owner of Boutique Bake and she has a range of pre-weighted cake mixes. You just add the one or two wet ingredients and voila - perfect flapjacks, lemon drizzle or brownies.
Having spent literally years perfecting her recipes Catherine is something of a baking expert so I was delighted when she invited me over to share all her tips on how to adjust recipes. She even has a great vegan substitute for whipped cream. We spent a lovely few hours making her Protein Bites and her energy bars - both are amazing with a spoonful of nut butter and a cup of tea!
All the details are below:
· 1 tbsp. ground flaxseeds
· 3 tbsp. water
· Mix until well combined and jelly-like
· Replaces 1 egg
· One-half of a banana, mashed, also replaces one egg
· Olive Oil Butter
· Soy Alpro Spread
· Coconut Oil
· Use in equal quantities as you would use butter.
Cow’s Milk Replacement:
· Soy Milk (better for rich desserts)
· Coconut Milk (better for rich desserts)
· Almond Milk
· Rice Milk
· 1 cup unsweetened soy milk
· 2 tbsp. lemon juice/ vinegar
· Combine in a mixing bowl and whisk until well combined and creamy
· Ombar – raw & vegan chocolate
· iChoc Vegan Chocolate
· Cacao Powder
· Cocoa Powder (vegan friendly)
· 1 x Can Coconut Milk
· ½ teaspoon Vanilla Powder
· 1 x teaspoon Stevia (sweetener of choice)
· Chill your coconut milk in the fridge overnight
· The next day, chill a large mixing bowl 10 minutes before whipping.
· Remove the can from the fridge
· Scrape out the top, thickened cream and leave the liquid behind (reserve for use in smoothies/curry).
· Place hardened cream in your chilled mixing bowl. Beat for 30 seconds with a mixer until creamy. Then add vanilla and sweetener and mix until creamy and smooth
· Taste and adjust sweetness as needed.
· Use immediately or refrigerate - it will harden and set in the fridge the longer it's chilled.
· Will keep for up to 1 - 2 weeks!
Boutique Bake is available online > here < and if you use the code Holly17 for a 10% discount.
Images - Brid O'Donovan.