Food for Thought: Vegan Baking with Plant Lady Katie

Happy Thursday! This week we are talking all about vegan baking! The fabulous Plant Lady Katie has shared a delicious recipe so scroll down to check it out but make sure to read the best vegan substitutions on the way down! Katie’s blog is a passion project that begun after graduating from the Savannah College of Art and Design as a way to stay productive and creative combine her two big loves, product styling and healthy cooking! It’s therefore hardly a surprise that her nickname in college was plant lady Katie due to her love of flowers, plants and of course vegetables! Eating a primarily plant based diet it seemed the perfect name for the blog!

Personally, I often find plant based substitutions in baking a little intimidating so we’ve put together a little substitute list below:

Butter
Perhaps the easiest item to substitute in vegan baking, if the recipe has spice such as gingerbread, olive oil can work well. Unrefined coconut oil can add a thickness like butter would and canola oil works in recipes calling for liquid sugars or solid fats such as groundnuts. Margarine work best when you want a really buttery biscuit taste or vegan shortening for cookies and piecrusts.

Eggs
Ground flax seeds offer a great substitute packed full of nutrition —three tablespoons of water to one tablespoon of ground flax seeds equates to one egg. Mashed banana and applesauce are other healthy alternatives that completely cut out the cholesterol eggs add to baking. Soy yogurt is also a fantastic way to replace eggs.

Milk
For a rich taste opt for full fat soy milk, Almond milk is lighter but sometimes can add a subtle almond taste, as can coconut milk. I like to add a little vanilla to the milk before adding it to my baking for a little extra deliciousness!

Eggs
Ground flax seeds offer a great substitute packed full of nutrition —three tablespoons of water to one tablespoon of ground flax seeds equates to one egg. Mashed banana and applesauce are other healthy alternatives that completely cut out the cholesterol eggs add to baking. Soy yogurt is also a fantastic way to replace eggs.

Gluten-free & dairy-free chocolate chip bars by Plant Lady Katie

Ingredients:

  • 1 cup & 2 tbsp gluten-free flour (My favorite is from King Arthur.)
  • 1/2 tsp baking soda
  • 1/2 tsp salt
  • 3/4 cup brown sugar (Wholesome makes a great organic one.)
  • 1/2 cup vegan butter, softened. (I always go for Earth Balance’s vegan butter.)
  • 1 tsp vanilla
  • 2 eggs
  • 1/4 tsp cinnamon
  • 1 cup of DF mini chocolate chips or 1 1/2 cups of DF chocolate chip (Enjoy Life’s DF chocolate chips are always a staple in my baking.)

Directions:

1. Preheat oven to 375 degrees and line an 8×8 baking pan.

2. Mix together brown sugar, butter, eggs, & vanilla extract. Once well mixed, add in flour, salt, cinnamon, and baking soda. Lastly add in the chocolate chips.

3. Spread the mixture onto the lined baking pan. Bake for 25 – 30 minutes. Cool completely and cut into bars. Store these in an airtight container and they should stay fresh up to a week. Enjoy!

2 thoughts on “Food for Thought: Vegan Baking with Plant Lady Katie

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