Miss us this weekend? I decided to take a couple of days off. What did I do with the free time?
Well, crave cookies, of course. Rumpy’s not the only one around here that likes cookies.
What’s a Cookie Monster to do if she craves chocolate chip cookies, but wants to live cruelty-free?
Make her own!
OK, so I made bars. And yes, they are vegan.
But wait! How’d you do that?
Baking vegan is not difficult at all. It simply takes some planning.
I’ve baked with both soy and almond milk. I prefer unsweetened milk for baking. If your recipe calls for buttermilk, simply add a tablespoon of white vinegar or lemon juice to a cup of your milk.
Substituting margarine for butter is easy. Just check your ingredient label to make sure there’s no whey, lactose, casein or caseinate in the mix. Personally, I use Smart Balance. The organic spread is vegan and is suitable for baking. Earth Balance is also a good product, but not usually available in our grocery store.
But what about the eggs?
Substituting eggs in a baking recipe is amazingly simple. There is an egg substitute called Ener-G Egg Replacer.
To substitute for one egg, simply add 1 1/2 teaspoons of Ener G to 2 tablespoons warm water, stir and let sit for a few seconds. Warning: This box of energy will last even the most dedicated of bakers awhile. While I like and use this product, I don’t recommend using Ener G with plain flour. If you do, you may end up with a salty taste to your baked goods.
You can also use ground flax seed as an egg substitute. Simply combine 1 tablespoon ground flax seed to 3 tablespoons warm water. Let sit for a few moments before using.
Other egg substitutes? How about 1/4 cup silken tofu, blended until smooth. But what about the leftover? You can freeze it. Just measure out 1/4 cup portions and pop in the freezer. Then you’ve got egg portions ready as you need them.
You can use 1/3 cup applesauce, 1/3 cup pumpkin, or 1/4 cup pureed banana. The downside is they’re going to change the taste of your baked goods, so they’re not suitable for every recipe.
You can also use gelatin. However, keep in mind that gelatin products not labeled as vegan are NOT vegetarian. The marshmallows and gummy bears you love, the capsules you take, and the gelatin desserts you enjoy are made using connective tissue, skin, and bones of cows and pigs.
The BEST part of baking vegan is that once again you can lick the bowl! No worries for salmonella because you’re not using eggs!
Your turn. Are you a cruelty-free baker? What substitutes do you find helpful?