I’ve recently turned vegan. Do I have to give up my love of baking?
“You can replace the butter in baking with oil. As a natural chef I find that coconut oil or olive oil make the best cakes. Butter is 80 percent fat and 20 percent milk solids, while coconut oil and olive oil is 100 percent fat, so you may need to use a little less than the recipe states. Start with using 25 percent less oil than butter in your recipes. Results can vary depending on ingredients and your oven, so if it seems too dry, creep up to using only 20 percent less for your next attempt.
“Instead of eggs you can create a replacement binding agent called a ‘flax egg’. For each egg that you need to replace mix one tablespoon of ground flax with three tablespoons of water. Mix together and let it sit in the fridge for15 minutes to thicken up, then use in baking just as you would use a real egg.”
About our expert:
Ceri Jones is a lecturer on the CNM Natural Chef Diploma Course. CNM is the College of Naturopathic Medicine, where amongst many natural health courses on offer, you can train to become a CNM Natural Chef. To find out more, visit naturopathy-uk.com
Do you have a healthy cooking question you’d like us to put to the CNM Natural Chef team? Get in touch by emailing firstname.lastname@example.org