Helpful Baking Tricks – Replacing Milk and Creating Vegan Buttermilk

non lactose milks

Baking without milk can seem like a huge hassle, but in all reality it’s very easy. These days there are so many different varieties of non-dairy milk that you can find at your mass grocery stores. Almond Breeze, Silk, and Rice Dream are the most commonly seen varieties in my local store, but you can use whichever is your favorite. I found this lovely image, at Off She Went. There has even been a post about it on Buzzfeed!

You can turn any of these non-dairy version into Buttermilk by adding 1 Tablespoon of Apple Cider Vinegar to 1 Cup of non-dairy milk and allowing to set long enough to “curdle” and thicken up a little bit.

Which variety is your favorite? We usually use a light soy variety, but Almond and Rice are just as fantastic. Let us know in the comments!

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Recipe Roundup – Mexican Hot Chocolate

If you’ve ever been to our Etsy site before and looked at these cookies, you’ve seen the story about how I discovered the amazing flavor of mexican hot chocolate on accident. You’ve also probably seen me talk about how much I love these cookies…because they’re amazing. No joke. They’re deliciously chocolately and pack a subtle spiciness with the cayenne and cinnamon, but juuust sweet enough with the cinnamon sugar coating.

In order to highlight this superb combination of flavors, we’ve pulled together four mexican hot chocolate recipes from around the web so we could share them with you.

Enjoy!

1. Vegan Mexican Chocolate Ice Cream with Dulce De Leche Swirl from Pastry Chef Online

Vegan Mexican Chocolate Ice Cream

Other than the name being a little bit of a mouthful, this ice cream sounds amazing. Jennifer actually describes it as “rich, dense as “premium ice cream” and decidedly decadent.” Someone better try this and tell me how fabulous it is.

2. Gluten Free Mexican Chocolate Cookies from Andersruff.com

This is a really interesting take on a cookie. She has replaced the flour with powdered sugar and cocoa powder. Because of this they come out a little flatter than regular cookies Additionally, she’s used egg whites to give it that crunchy shell rather than leaving them soft. We’d suggesting substituting out some of the powdered sugar and cocoa powder for gluten free flour, adding in a little Xanthan Gum to give them lift, and then using a mixture of 1T ground flax and 3T of hot water to replace the egg whites. They’ll be a little more fluffy and less crunchy, but no less delicious.

3.  Mexican Hot Chocolate Cupcakes from Lemon-Sugar

Since Lemon-Sugar is neither vegan nor gluten-free, these delicious cupcakes are packed with the usual suspects. Butter, Eggs, Flour, and Milk, and Heavy Cream. They’ve also chosen to use vegetable oil to keep the cupcakes moist. We’d suggest using applesauce for both the eggs and the oil, a gluten-free mix for the flour, and soy or almond milk to replace the milk. Replace the heavy cream by using soy/almond milk and either lemon juice or apple cider vinegar (1t per cup) — whichever you prefer.

4. Mexican Mocha Hot Chocolate from Cupcakes and Kale Chips

Homemade Mexican Mocha Hot Chocolate | cupcakesandkalechips.com | #hotchocolate #cocoa #glutenfree #vegan

This wouldn’t be a very good post if I didn’t include some actual hot chocolate, would it? The recipe listed on the site is already vegan since she suggests using almond milk, but you can use whatever kind of milk you like best. She also includes a link to her own Mexican Chocolate Spice mix, but worry not if you don’t have any because it’s pretty simple: 2 parts cinnamon, 1 part ground ginger, and 1/2 part cayenne. You can adjust the ratios however you’d like to customize the flavors and make the chocolate more or less spicy depending on your own taste.

Let us know in the comments if you’d like to see us try a new flavor for next week! Since September is almost over, we’d also like to know: Which flavor has been your favorite so far — Pumpkin, Apple Cider, or Mexican Hot Chocolate?

Pumpkin Recipe Roundup

It’s the season of Pumpkin Spice Lattes once again. In addition to releasing our own Pumpkin Spice Cake, we thought we’d show you a list of our favorite Pumpkin flavored desserts, and provide some tips on how we would make them vegan and gluten free (if they aren’t already).

 

I’d love to hear which ones are your favorite! Maybe we’ll add them to our Test Kitchen Trials 😉

1.  Pumpkin Spice Honey Cookies from Averie Cooks

Soft and Puffy Pumpkin Spice Honey Cookies - Super soft cookies that just melt in your mouth! You're going to love these puffy cuties!!
These cookies look so delicious. And the description of being “pure fall” sounds amazing to us as well.

We would substitute Earth Balance Vegan Buttery Sticks in place of the butter, swap the egg for some natural, unsweetened applesauce, use agave instead of honey, and make sure we use our favorite gluten-free flour mix in place of the all-purpose. Of course, we’d also want to add a little bit of Xantham Gum to keep them nice and fluffy, and make sure we’ve got gluten free baking powder on hand (we like Clabber Girl)

2. Gluten Free Pumpkin Roll Cake from The Baking Beauties

Gluten Free Pumpkin Roll Cake | The Baking Beauties

This one is already gluten free! In order to make it vegan, just sub out the 3 eggs for 1/2 cup of natural, unsweetened applesauce and replace the cream cheese and butter in the filling with some Earth Balance and Tofutti varieties. She also uses her own flour mix, but if you want an easier version, you can always try a pre-mixed variety.

 

3.  White Chocolate Pumpkin Spice Snickerdoodles from Lil’ Luna

Delicious White Chocolate Pumpkin Spice Snickerdoodles on { lilluna.com } #pumpkin #snickerdoodles

These look like they’re the kind of cookies that stay moist and gooey even after they’ve cooled off. If the white chocolate part doesn’t sound too amazing to you, Kristyn points out that the cookies are just as great without the chips too! These beauties are packed with the usual suspects – butter, eggs, shortening, and flour – all easily substituted with plant based, gluten free varieties. If you can we like to use the 365 Organic Vegetable Shortening instead of Crisco or anything like that. If you’re struggling to find suitable white chocolate chips, we’ve found a view varieties on Amazon that we like. 

4.  Vegan, Gluten Free Pumpkin Ice Cream from Becky Winkler

2013-09-20-pumpkinspiceicecream1.jpg

We’re always excited when we can find an ice cream recipe that isn’t overly complicated and still looks delicious. I know some of you are thinking Ice Cream isn’t really a fall treat, but in my opinion ice cream can be eaten whenever you darn well feel like it. This blend of molasses, pumpkin spices, and coconut milk sounds fantastic no matter how cold it might be. No adjustments needed here, but if you don’t like Molasses, Agave would probably work just as well even though the flavor would come out a bit different.

5.  Vegan, Gluten Free Pumpkin Maple Pancakes from Allyson Kramer

First of all, doesn’t that picture just make your mouth water? In addition to providing an incredible recipe, Allyson also gives some tips on how to make the perfect pancake. Like most, she includes her own preferred mixture of gluten free flours, but you could always save time by using a pre-mixed version if you’d rather. The recipe does include nutmeg and almond milk though, both products that could easily be swapped for non-nut versions if you’re making them for anyone with a nut allergy.

 

So, what did you think of these 5 recipes? Is there another ingredient you’d like to see us highlight? Which one would you like to try? Let us know in the comments and check back next week when we do another Recipe Roundup.