As I am new to blogging, I will be adding tips on this page little by little. Please be patient with me. I am very excited to be able to help or inspire any one to bake vegan. It can be quite daunting at first but hang in there...
It tastes so right!
Tips:
I do not use any refined sugar or bleached flours. Of course you can and still be baking vegan, but I feel that there are so many other delicious grains and natural sugars to bake with, we would be doing our bodies a disservice not to.
Sugars:
Organic Agave Nectar-It is a natural sweetener extracted from the agave plant. It has a low glycemic index so it absorbs into the body at a slower rate and prevents our bodies from getting that sugar spike.
Organic Brown Rice Syrup- Another natural sweetener that is terrific in baked goods and is an allergen free alternative to other sweeteners. To substitute sugar, use 1 1/4 cups of brown rice syrup for one cup of sugar. Then use 1/4 less of another liquid in recipe.
Organic Evaporated Cane Juice-This can be also light brown or dark brown. The sugar is granular and can be substituted for refined sugars 1:1. These sugars are usually harvested and milled in the same day and therefore much less processed than their refined counterparts. That helps these sugars maintain their natural nutrition.
Flours:
Before I launch into what I think about flours, I just want to explain a little bit about Vegan and Gluten Free. As I mentioned above, you can bake vegan and still use refined white sugar and plain old white or unbleached all purpose flour. I find though that the grains that are not "typical" yield a healthier treat and why on earth would we not want that. So, flours that are gluten free I find myself in love with. I am in no way gluten intolerant. I do have a theory though, that a lot of people are gluten sensitive and not even aware of the fact. I find that on a restricted gluten diet, my body feels better, lighter and more energized. Again, if the treat is still delicious and healthy and vegan and gluten free? I say Yes!
Bob's Red Mill Gluten-Free all purpose flour- This is a pre-mixed flour that you can purchase at most health food stores and chain health stores like Whole Foods Market. It is a combination of garbanzo bean flour, sorghum, fava bean, tapioca flours and potato starch.
This is my favorite flour combo. as of late.
You can make your own Gluten Free all purpose flour mix and play around with different flours.
1 part Sorghum or Brown Rice Flour- this is a "lighter" flour giving a lighter crumb and flavor
1 part cornstarch, tapioca starch or potato starch- this will thicken and add moisture
1/3 part buckwheat flour, millet, quinoa flour or almond meal- these are hearty flours that are full of fiber and protein.
Be aware of what you are adding of course. I never bake with anything almond because my nephew is allergic.
Xantham Gum- Is used in small measurements with Gluten free flours. It is needed for binding and texture, because that is what the gluten does in a wheat flour. It gives cakes and cookies its stretchy and stickiness.
Egg Substitutes:
Eggs are typically in everything baked. My nephew is allergic to eggs and it has always been a challenge to get the consistency of a baked good.
Here are some top choices:
Unsweetened Organic Applesauce- Replace each egg with 1/4 unsweetened applesauce. My personal favorite.
Flax Meal-Replace each egg with 1 tablespoon flax meal and 3 tablespoons hot water. Let it stand for 5 minutes and it will thicken and become sort of gelatinous. I do not always just replace the egg this way though, most times I add the flax in with the dry ingredients of the recipe and the water with the wet.
Banana- Replace each egg with 1/4 cup mashed, VERY RIPE banana.
Ener-G Egg Replacement- A lot of Vegans like to use this substitute and swear by it. I find it makes cakes and muffins crumbly so it is not my first choice. It can be found in health food stores and then follow directions on the box.
Water- Yup, H2O. Replace each egg with 1 tablespoon of water. Hot water makes baked goods a little lighter in consistency.
Dairy Replacements-
This is the easiest. Just choose and use your favorite non-dairy organic milk. I like rice or ccoconut milk. I personally drink almond milk, which is excellent for baked goods but as I mentioned before, my nephew is allergic and I never like to bake something he can't enjoy. Of course, there is also Soy.
