|
|
Post by anxiousmom on Aug 10, 2014 15:06:25 GMT
How do you suppose you can reverse engineer a vegan recipe to a non-vegan one? Specifically baking...lots of coconut oil and maple syrup.
I keep seeing recipes that substitute oils and sweeteners that I don't use, and if I am going to bake, I don't care if it is vegan or not. I know, I know, why bother? Because the pinterest pictures are so PRETTY and I am a sucker for a pretty picture and want to make it my way. LOL
|
|
|
|
Post by dulcemama on Aug 10, 2014 15:11:21 GMT
I really hope some one can answer this. I have a vegan baking cookbook that I would really like to use but I don't have easy access to specialized ingredients.
|
|
|
|
Post by Merge on Aug 10, 2014 15:13:11 GMT
Try subbing butter for the coconut oil, and honey or brown sugar for the maple syrup.
|
|
back to *pea*ality
Pearl Clutcher
Not my circus, not my monkeys ~refugee pea #59
Posts: 3,149
Jun 25, 2014 19:51:11 GMT
|
Post by back to *pea*ality on Aug 10, 2014 15:16:45 GMT
Honestly, it is worth it to try the recipes as the are. Dump the white flour and white sugar.
|
|
caro
Drama Llama
Refupea 1130
Posts: 5,222 
|
Post by caro on Aug 10, 2014 15:27:53 GMT
If you are talking about the different flours used in Vegan cooking, I understand. I use coconut oil in a lot of my recipes but Spelt and nut flours aren 't my thing. What about oat flour? Sugar could be brown but maple syrup or honey is good.
|
|
akathy
What's For Dinner?
Still peaing from Podunk!
Posts: 4,546
Location: North Dakota
Jun 25, 2014 22:56:55 GMT
|
Post by akathy on Aug 10, 2014 16:49:43 GMT
Honestly if I'm going to invest the time and ingredients into baking I'm going to use recipes that call for ingredients I like and use. I wouldn't spend the time trying to switch a vegan recipe into a non-vegan one. I want something that I'm sure is going to turn out.
|
|
|
|
Post by stampbooker on Aug 10, 2014 17:00:59 GMT
Just find a comparable recipe with the ingredients you usually use, that's the easiest thing to do. A pretty picture doesn't mean it tastes good.
As to the coconut oil, it doesn't matter. You can use butter or any oil you normally use in baking. I only use butter or coconut oil in my baking, so if any other oil/fat is specified by the recipe I just replace it with butter or coconut oil.
The maple syrup is slightly different because different sugars have different moisture levels and sweetness levels, so it is harder to substitute. If I really wanted to make the recipe and didn't want to use maple syrup, I would google and see how much sugar or brown sugar to use in place of the syrup.
Julie
|
|
|
|
Post by JustKim on Aug 10, 2014 17:19:39 GMT
I frequently sub applesauce for the oils or butter..I am not vegan but prefer less oil and I don't use veggie oil at all
|
|
|
|
Post by bc2ca on Aug 10, 2014 17:38:34 GMT
I think all vegan/paleo/gluten free baking has been engineered from a regular recipe, so I'd start by trying to search for the original recipe. If I can't find anything that way, then I'd search under the individual ingredients to put together a new recipe. subsitute sugar for maple syrupI think the sweetner & fat subsitutes are relatively straight forward, but the flours are a little more complicated. |
|
