We’re welcoming our good friends Mix & Rise to Leafy Souls this month with a tasty guest blog on overcoming the challenges of vegan baking.
Ask people how they kept themselves happy whilst quarantined and you're most likely to get this answer - baking. But with the main ingredients not plant-based, can baking still be enjoyed by vegans? The answer is a resounding yes. Thanks to passionate bakers like Fleur of Mix and Rise, plant-based baking is within arm's reach.
Mix & Rise are an innovative UK-based baking duo which is aiming for nothing less than a global revolution in how we bake cakes and treats. Their baking boxes give novice bakers everything they need to start baking at home - and the results are mouthwatering.
If you love tasty vegan treats then head over to https://www.mixandrise.com, sign up for their newsletter and start your vegan baking journey with them!
In our December 2020 issue, Leafy Souls placed the spotlight on her as our vegan-preneur of the month. Now she is back to share her tips on natural egg replacements in baking.
3 Natural Egg Replacements in Plant-Based Baking
Plant-based baking.
It doesn’t scream of rich, indulgent bakes, or the kind of bowl you want to lick clean as soon as the rest is in the oven.
But here at Mix & Rise, we’re on a mission to prove that there’s no need to sacrifice flavour or simplicity.
Baking without eggs and dairy isn't limiting.
We see it as an opportunity to get creative and break away from the constraints of traditional baking methods.
But what are the best natural egg replacements out there that we’ve tried and tested?
Fruit Purees
They’re your best friend when it comes to baking muffins - thanks to their natural sweetness and the extra moisture. We have tried and tested everything from bananas and apples to pumpkins and butternut squash and they all work a treat. Here’s our favourite though, apple puree, and the recipe we use to make our Apple & Cinnamon Spiced Fudge Muffins.
150g of apple puree makes 8 muffins:
- Wash your apples then peel, core and slice them.
- Place them in a large pan and then put in enough water to just cover them.
- Bring apples to the boil, then gently simmer for 15-20 minutes or until soft.
- Drain the apples, then, using a hand blender/ potato masher or spoon, mash the apples into a thick puree.
- Allow to cool slightly before adding to your cake mixture.
Find out how to make our Plant-Based Apple & Cinnamon Spiced Fudge Muffins here.
Ground Flaxseed
Perfect for baking decadent brownies thanks to its nuttier flavour and texture, flaxseed is also high in omega-3 fatty acids and fibre.
Definitely a win-win egg replacement in our opinion.
To replace one egg, simply mix 1 tablespoon of ground flaxseed with 3 tablespoons of water in a small bowl and leave to sit for 5 minutes until thickened.
Silken Tofu Puree
Silken tofu is essentially soy milk that has been condensed and pressed into a block.
However, this kind has a high water content which gives the tofu its silky soft texture. Hence, its name and it's perfect for more dense baking recipes such as cheesecake. You only need 60g of pureed silken tofu to replace one egg.
Mix & Rise I 3 Natural Egg Replacements in Plant-Based Baking