As an all natural bakery, it took me a very long time to bake something vegan. With all the junk food vegan recipes out there, I knew if I was ever to offer something vegan on blondery.com, it would have to be good and practice the minimalist baker methodology.
I made a few batches of vegan blondies using my original blondie recipe and swapping out the ingredients for healthy vegan alternatives. For a no dairy, no preservative snack, they were pretty good! Although, not as decadent as I would want, so I've decided to hold off and do more research on all natural baking recipes for vegans. In the meantime, I got familiar with an ingredient that has apparently been around forever: Aquafaba.
Aquafaba is the liquid brine in canned of chickpeas. The starchy liquid is a great binder directly from the can, but what really makes it magical is that it whips and creates a foam. Aquafaba is therefore able to trap air, giving items structure at the same time it delivers a fluffy crumb and lift. Almost the same function of eggs!
Another ingredient I have fallen in love with is this vegan butter recipe. I've tried most of the vegan butter sold in grocery stores and between the ingredients and taste there was also something left to be desired. And I will never sacrifice flavor or quality so I figured I'd make my own. This recipe has all natural coconut milk, apple cider vinegar, coconut oil, and xanthan gum.
This is really good.
I was very surprised.
Swap it out equal parts with traditional butter and it performs well.
If you make it, let me know how it goes!
Sidenote: Excuse the format, I'm a classically trained pastry chef so my recipes are more so formulas :)
