This week we’re writing about vegan baking. If you’ve visited us here at Kin, you may know that we try to switch it up between baking vegetarian and vegan treats daily. We’ve come across many challenges, as well as tricks to assist us in creating beautiful cakes and baked goods while avoiding any animal products.
Here’s a list of our favourite vegan baking tricks...
The Chia “egg”:
1 tbsp chia seeds + 3 tbsp water = egg replacement for one egg.
The Flaxseed “egg”:
2 tbsp flaxseed + 2 tbsp water= egg replacement for one egg.
Baking powder + vinegar “egg”:
1 tsp baking powder + 1 tsp vinegar = egg replacement for one egg. A great leavener to create light and fluffy cakes!
To replace eggs in quiches or custards, we use ¼ cup of pureed soft tofu per egg needed. This gives the mixture a creamy and thick texture that holds its shape.
For richer desserts we replace dairy milk with soy or coconut, and for lighter desserts, we use rice milk or almond.
For recipes requiring buttermilk, we use 1 cup of soymilk mixed with 2 tbsp vinegar or lemon juice.
Earth Balance spread with flax
We’ve found that vegan baking can be quite simple with patience and the right ingredients. We like the challenge of vegan baking, and experimenting with different health foods to achieve the results that only animal products would typically give. We like that the flax “egg” boasts healthy fats, fibre and omega 3 fatty acids. We find the chia “egg” works perfectly as a binder in bars & tray bakes, while also maintaining its many superfood properties. Replacing cow's milk with soy or nut milk has been very simple. It’s an easy transition and now these dairy milk substitutes are readily available almost anywhere. We prefer using coconut oil over the Earth Balance spreads, as coconut oil has so many beneficial qualities. It strengthens your immune system, eases digestion, improves bone health as well as preventing liver and kidney disease. All the more reason to sneak this oil into whatever you are baking!
Below is one of our favourite recipes. It uses chia egg & coconut oil and is moreish, tart and sweet. Hope you enjoy it!
Blackberry Chia Crumble bars
Makes 8 squares
Blackberry Chia Jam :
3 cups frozen blackberries
3 tbsp maple syrup
2 tbsp chia seeds
1 chia egg (1 Tbsp chia seeds + 4 Tbsp water)
⅓ cup coconut oil (melted)
¼ pure maple syrup
1 Tsp vanilla extract
2 ½ cups gluten-free oats
½ cup rolled oats flour
1 cup almond flour
½ Tsp baking soda
1. Preheat oven to 180c and line a square pan with parchment paper
2. To make the jam: stir together blackberries, syrup, and chia. Simmer on medium for about 15 minutes until the mixture thickens. Set aside and cool
3. In a small bowl: mix chia seeds and water, then set aside until the mixture becomes gelatinous
4. In a large bowl, stir together the coconut oil, maple syrup, vanilla and chia ‘egg’
5. Add rolled oats, almond flour, baking soda until the mixture comes together
6. Spoon just over half of the oat mixture into the square pan. Press this mixture down firmly and spread evenly within the pan.
7. Pour the cooled blackberry chia jam on top of the oat mixture and spread it out evenly
8. Take the rest of the oat mixture and crumble it into bits on top of the chia jam
9. Bake for 30 minutes until the topping is golden
10. Remove from the oven and let cool before slicing into squares
That's all for this week, we hope you've enjoyed the read and found it useful!
Til next time :)