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Healthy Eating: Pastry Day

Jennifer Gieseke, of Healthy Chef Meals, discusses vegan substitutes when it comes to baking.
If you have a vegan family member headed to your house for Christmas, have no fear, Jennifer Gieseke from Healthy Chef Meals is here to help.

Vegan Baking Substitutes

Egg substitute:  if your recipe calls for 3 eggs or less:

·  
Flax Egg –
Whisk 1
tablespoon ground flax seed
with 3 tablespoons water (good for cookies, breads and
muffins)

                Applesauce – ¼ cup per egg (good for moist bake goods)

·  
Commercial Egg Replacer (Ener G or Bob’s Red Mill) – follow package instructions (good for lighter baking)

 
  • Butter substitute   

  • ·   Earth Balance margarine in a one-for-one ratio.

·   Coconut oil – Use ¾ cup to every cup butter called for.

·   Vegetable Shortening

·   Applesauce works very well and helps to make your baked goods super moist. 

  • Milk substitute - a non-dairy milk in a one-for-one ratio.  Soy is usually best, almond is good too. 
  • Buttermilk substitute
         - add 2 teaspoon cider vinegar to 1 cup non-dairy milk. Mix and set aside to curdle

     
  • Cream substitute
        ·   Commercial vegan cream (Silk's Original Flavor Soy Creamer) – use a one-for one ratio
        ·  Silken soft Tofu – Whisk until smooth, than add to recipe
        ·Condensed milk substitute - Use canned coconut milk. 
  • Heavy cream substitute - refrigerate a can of coconut milk for 2 days. The layers will separate. Use the top thick layer for your heavy cream (you can whip this to make an excellent whipped topping). 
     
  • Evaporated milk substitute - add 2 1/2 cups non-dairy milk to a saucepan, bring to a boil, and stir constantly as it evaporates down to 1 cup. Cool and keep sealed tightly in the refrigerator. Use within one week.
    ·   Coconut Milk – use full fat


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