Vegan fudge with peanut butter

This simple and nutty peanut butter fudge requires only five ingredients, including vegan margarine instead of butter to make it completely dairy-free. It turns out delicate enough to give as gifts, so make a big batch if you want to share. Drizzling it with a little melted dairy-free chocolate looks extra special.

Vegan banana chocolate brownies

Make use of those ripe bananas writhing on your counter by whipping up a batch of these soft chocolate brownies. The banana keeps them moist without the eggs. Enjoy them later by slicing them into individual brownies and freezing them to enjoy whenever you have a chocolate craving.

Oreo cream pie

Believe it or not, Nabisco Oreos don’t contain any animal products, so they’re great for vegan desserts. This creamy Oreo pie also uses vegan cream cheese and sour cream for the topping to make a delicious dessert that’s perfect for a birthday or special occasion.

Peanut butter, oatmeal and banana cookies

With oatmeal, maple syrup for sweetness, peanut butter for a nutty flavor, and bananas to keep them soft, these delicious vegan cookies can almost pass for healthy. Go ahead and eat them for breakfast – we won’t judge!

Apple bread pudding without milk

Use up leftover bread in a sweet way with this delicious bread pudding. The apples add autumnal sweetness and the walnuts add a crunch. Any type of eggless bread works well; try it with raisin bread for added interest. Serve with dairy-free ice cream or a drizzle of bourbon sauce made with margarine instead of butter.

Vegan chocolate chip cookies

These chocolate chip cookies taste like childhood, except they’re egg and dairy free. Read the instructions on the side of your chosen egg replacer; different brands may sometimes require different preparations. Add walnuts, pecans, or even raisins if you want to get more bulk.

Moist carrot cake

Thanks to grated carrots and applesauce, this carrot cake is soft and mild, perfect for a springtime get-together. Use cinnamon applesauce for a spicier flavor and frost with a vegan cream cheese frosting or simply sprinkle with powdered sugar for a lighter presentation.

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Tender and juicy

Vegetable milks, such as coconut, amondia, or soy milk, contain a high amount of fats that give baked goods their tenderness and juiciness. Baked goods made with vegetable milk are often softer and more moist, making each bite a real treat for the taste buds.

A variety of flavors

One of the advantages of baking with plant milk is the ability to experiment with different types of milk. Each type has its own unique texture and flavor, which adds a depth of flavor to your baked goods. You don’t even have to limit yourself to one type of milk – try combining them to create unique recipes.

Healthy Choice

Plant-based milk can be less difficult to digest than traditional cow’s milk and contains less saturated fat. This makes baking with plant milk an excellent choice for those who follow a healthy lifestyle.

Availability and Cost

Vegetable milk is becoming more and more affordable and common on the market, making it a great option for baking for everyone. Compared to conventional milk, the prices of plant-based milk can be more attractive, especially when it comes to savings.

Social Responsibility

Using plant milk in baking can also be a socially responsible choice. The production of plant milk usually has a smaller carbon footprint and can also be more environmentally friendly, especially when it comes to organic production.

Baking with vegetable milk is not just an alternative, but a real opening for your baking talent. It gives your dishes a unique flavor, softness and tenderness, and opens the door to an endless world of flavors and possibilities. Deepen your culinary skills, experiment and enjoy every bite of your masterful baked goods with vegetable milk.

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1. Milk substitutes:
   Before we get to the recipes, let’s take a look at the most popular milk substitutes in dairy-free baking. Among them: Vegetable dairy products: Almond milk, coconut milk, soy milk, and other plant-based dairy products are great alternatives to cow’s milk in baking.
   Vegetable fats: Vegetable oils, such as coconut oil or vegetable margarine, can replace butter in recipes.
2. Dairy-free baking recipes: Dairy-free banana bread: Use vegetable milk instead of milk and coconut oil instead of butter. Add chopped nuts or chocolate chunks for a richer flavor.
   Vegan muffins with berries: Instead of eggs, use flax or chia seeds, and plant milk will add tenderness and moisture.
   Coconut muffins: This recipe incorporates coconut milk and coconut oil to create incredibly tender and flavorful muffins with an exotic flavor.
3. The benefits of dairy-free baking:

Dietary compatibility: Dairy-free baked goods can be a great alternative for people who follow different diets, such as veganism or lactose-free diets.
Reduced allergic reactions: For people with milk intolerance, dairy-free baking is a safe option that allows them to enjoy their favorite treats without discomfort.

Thanks to the variety of dairy-free ingredients and creative approach to recipes, creating delicious and delicate dairy-free baked goods becomes an easy and fun process. Forget about restrictions and enjoy the flavor of your favorite treats without discomfort.

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Gluten-free nut flour improves heart, liver and kidney function. It boosts immunity and recovers strength after physical activity. The flour does not contain cholesterol.

Rice flour is a source of useful vitamins (B1, B2, PP), amino acids, macro- and microelements.

Buckwheat flour is rich in proteins, which contain 8 essential amino acids. The flour contains zinc, phosphorus and potassium, antioxidants.

Gluten-free chickpea flour is a source of potassium, calcium, and protein. Flour contains a lot of fibers that are necessary for the proper functioning of the gastrointestinal tract. Chickpea flour in the diet normalizes digestion and boosts immunity.

Gluten-free corn flour is suitable for people suffering from diabetes mellitus, metabolic disorders, and gastrointestinal diseases. Gluten-free corn flour is rich in carbohydrates, so it stabilizes blood sugar levels. These carbohydrates are also a source of energy for nerve cells. Corn flour is often prescribed for people with diseases of the central nervous system.

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To make a high-protein mix, the following composition is recommended: 1.25 cups of high-protein flour, 1 cup of neutral flour (sorghum, rice), and 1 cup of lightweight flour (starch).

What proportion should be followed when creating a standard gluten-free flour mixture?

The generally recognized rule is this: the ratio of flour to starch should be 2:1. That is, in the most primitive case, for every cup of flour (e.g., the same rice flour) you should take half a cup of starch (tapioca or a mixture with potato, corn or arrowroot, see table below). Excess starch in the mixture is undesirable both for technological reasons and because of the detrimental nutritional properties of the final product.

What are the criteria for substituting an ingredient in a gluten-free flour mixture?

• Firstly, you need to determine what type of flour you need to replace;
• Secondly, it is recommended to make the substitution by weight rather than by volume (measuring cups or glasses). A comparative table of the weights of the flour components can be found in the second table below. It is worth bearing in mind, however, that flour from different manufacturers, but of the same type, often has significant differences in density;
• Thirdly, the substitution of one type of starch for another is less obvious in baking. It is recommended to use a ratio of 1:1.

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Rice flour

Answering the question of whether wheat flour can be replaced with rice flour, the answer is “unequivocally, yes!”. Moreover, it is the most popular alternative. All because rice flour is neutral in flavor and stores perfectly.

When preparing dough, rice flour is better mixed with any other flour. This will help to avoid increased dryness of the finished product, thereby improving the flavor.

Buckwheat flour

Buckwheat flour has a rather unusual flavor. To soften it, you can mix it with other, more neutral in flavor, varieties of flour.

It is suitable for waffles, pancakes, noodles, as well as bread. At the same time, it is low in calories and is suitable for the diet of thin people.

Corn flour

Corn flour is also one of the popular alternatives to wheat flour. In many countries it is used for cooking various dishes because of its flavor, not because of the need to replace wheat flour. Because of this, you can find interesting recipes from around the world online.

It is suitable for bread making, tortillas, chips. It can also be added to soups, sauces or boil porridge.

Oat flour

Scientists still argue about including oatmeal and oat flour in the diet. All because of the risk of cross contamination.

Many people exclude it completely from the diet, which is not worth doing. It has a good effect on the GI tract, while healing the mucosa, which suffers from celiac disease.

It is better to choose oat flour labeled “gluten-free”, so the risk of ingestion of hidden gluten is reduced to zero.

Oat flour makes excellent puffy baked goods, so it is most often used for baked goods. It can also be used to make cookies, sweet bread with dried fruits and nuts, homemade noodles, dumplings.

Potato flour

Potato flour is a truly universal product, it can be used for almost everything: baking, soups, sauces, batter.

To prepare baked goods, it should be mixed with other flours in a 1:1 ratio. If this is not done, baked goods will turn out too dense. The best for mixing is millet and rice flour.

The only disadvantage of potato flour is a high calorie content. Do not get carried away with products prepared from it, if you do not want to gain weight.

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