Here's our guide to some simple ingredient switches to transform your creative bakes into plant-based delights for all to enjoy!
Here's our guide to some simple ingredient switches to transform your creative bakes into plant-based delights for all to enjoy!
NUT BUTTERS are delicious and packed with minerals and fibre. They are incredibly versatile and you could use almon, peanut, pistachio, walnut, hazelnut, coconut or cashew!
VEGAN BAKING BLOCK (or baking fat) behaves like butter, working wonderfully in laminated pastry doughs such as croissants and pastries.
PSYLLIUM HUSK has a bread-like texture and is a great substitute for eggs in baking, especially as it is naturally gluten-free.
CHIA SEEDS, when added to water, can recreate an egg-like consistency.
AQUAFABA is made from the water leftover after boiling chickpeas and is great for lighter bakes.
DARK CHOCOLATE. Yep, you read that right. Most good-quality dark chocolate can be used in vegan baking. However, as it's manufactured where milk solids are present, it means it can't officially be classed as vegan.
You're spolit for choice when it comes to dairy-free alternatives in baking.
OAT MILK is naturally sweet, which makes it a great option for cakes, while ALMOND MILK is incredibly versatile. SOY AND CASHEW MILKS are both creamy, ideal for baking.
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