You know those people who just aren’t “dessert people” I’ve never really understood that concept. I have and always will be a dessert person, major sweet tooth over here and it’s not going anywhere! I do however like to live my life as healthy as possible. Luckily with a few simple substitutes you can indulge in healthy plant-based vegan desserts for breakfast, lunch or dinner.
If you have yet to discover the flax egg vegan baking just got a whole lot easier! The recipe is simple 1 tbsp. ground flax seed and 2.5 tbsp. water, stir and let it sit for 5 minutes. At first the mixture will be very runny but after it sets it will form into a thick gelatinous flax egg. It is the perfect substitute in recipes like quick breads, pancakes, muffins and some cookie recipes.
It is a 1 to 1 ratio meaning if the recipe calls for 1 egg use 1 flax egg. Keep in mind the flax egg doesn’t work for every recipe, it is best used in things like pancakes and quick breads. Basically, don’t expect it to work for angel food cake.
Oh applesauce you can do wonderful things! Applesauce not only adds a natural sweetener to your recipe but it is the perfect substitute for butter or oil. Generally, a 1 to 1 ratio works best. If the recipe calls for ¼ cup oil or butter you can simple sub it out with ¼ cup unsweetened organic applesauce. This works perfect for pancakes, muffins and quick breads and I have even used this substitute in cookies!
If you think vegans don’t like a fluffy stack of buttermilk pancakes you’re crazy! Reality is there isn’t a store-bought vegan buttermilk. The good news, it’s easy to make and only takes about 5 minutes. All you need is 1 cup plant-based milk (i.e. almond milk, soy milk, cashew milk etc.) and 1 tsp. apple cider vinegar. Mix the vinegar and milk together and allow it to set for at least 5 minutes. It should give you a slight curdle.
Most recipes you will find online for vegan buttermilk call for 1 tbsp. apple cider vinegar, I find this a little too acidic for me. I like a milder buttermilk flavor. If you want a stronger flavor, up the apple cider vinegar to 1 tbsp.