Alright, here they are! Finally, my holiday baking tips, as I promised. Better late than never, right?
Vegan baking is a lot easier that you think & it can be fun to experiment in the kitchen! With a few simple swaps, you can alter a recipe to not only be cruelty free, but also reduce calories, fat & cholesterol, without compromising flavor.
Here are some simple substitutions, however, I do recommend testing your recipes prior to baking for a party or holiday gifts:
EGGS: Most baked goods that don’t require leavening & only call for one egg can be made egg-free by simply adding 2-3 additional tablespoons of liquid to the batter. The following are equivalent to one egg:
- Ener-G Egg Replacer – made mostly of potato starch, replaces both egg whites & yolks.
- 1/4 cup of organic applesauce or mashed banana.
- 1 tablespoon of soy flour mixed with 1 tablespoon of water,
- 3 tablespoons of silken tofu blended with the recipe’s other liquid ingredients
- 2 tablespoons of cornstarch mixed with 2 tablespoons of water.
- Soy, Rice, Almond & Hemp (Silk Soymilk is very popular & easy to find in most supermarkets.
- Earth Balance Vegan Buttery Spread & Shortening seems to be the most widely used by vegans.
CREAM CHEESE & SOUR CREAM:
Other things to consider: vegan sugar (read my previous post) and vegan chocolate chips! Hint: if there is a Trader Joe’s near you, their semi-sweet chocolate chips are vegan, or look for 65% dark chocolate chips or buttons.
For some fantastic vegan recipes: download the VegNews Holiday Cookie Collection for only $3! I can’t wait to try their Orange-Chocolate Coconut Macaroons!
Happy Holidays & Happy Baking!