Vegan Baking Tips

I figured I would start my blog with a few tips for baking items free of eggs and dairy. Either you can find a recipe that doesn’t call for eggs and dairy or you can substitute!

There are many milk substitutes (almond milk, soy milk, hemp milk, coconut milk, rice milk, etc) on the market so choose one that best suits your palate. My personal favorite is almond milk.

Earth Balance, Smart Balance, and coconut oil are all excellent substitutions for butter.

As far as eggs, either flax seeds or chia seeds can be used as a replacement:

1. Grind the seeds to a fine texture (coffee grinder works perfectly).

2. For 1 egg, use 1 tbsp ground seeds and 3 tbsp water.

3. Pour the seeds and water into a small bowl and stir.

4. Let sit for 15 minutes. After 15 minutes it should reach an egg-like consistency and is ready to use.

Yesterday I made  delicious pumpkin bars from Detoxinista.com, subbing the eggs out with chia eggs (6 tbsp water and 2 tbsp chia seeds for 2 eggs). *Bonus of vegan baking: eating the dough/batter without having to worry about Salmonella!

Click below for the delicious pumpkin bar recipe:

http://detoxinista.com/2012/09/grain-free-pumpkin-bars/

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