My baking routine at the college has taken on a heightened frenzy, especially with kitchen exams just around the corner. This leaves me hardly any time to get on my experimental chef cap and try out any thing innovative.
However, recently our College played host to a fabulous Vegan Competition. While most of the menu’s were being provided by the organisers, the students were left to plan out the recipes for their bakery products.I must say I’ve hardly baked vegan, eggless yes and was drawing quite a blank on how to go about a recipe trial with no dairy.
I’ve been following numerous blogs that bake up great vegan delights, all though baking without butter was something that needed be de-mystified.Browsing on the internet amongst a dozen recipes I came across an easy Vegan Chocolate Chip recipe on Allrecipes and have adapted the following Vegan Almond & Raisin one.
The recipe trial worked out out great and I was happy to share the same with my students. It was an instant hit with the Vegan contest organisers and the students were happy to learn a new recipe too.
This recipe is a keeper for me too!
|Coconut Oil||40 ml|
|Brown sugar||56 grams|
|Almond Milk||19 ml|
|Vanilla essence||¼ teaspoon|
|Baking soda||¼ teaspoon|
|Baking powder||¼ teaspoon|
|Toasted Almonds & Raisins||40 grams|
Ø Pre-heat oven to 175 C.
Ø Mix together the coconut oil & brown sugar, then add the almond milk & vanilla. The mixture will look a bit runny.
Ø In a separate bowl mix the flour, baking soda, baking powder and salt.
Ø Combine the wet & dry ingredients (it WILL BE crumbly – this is OK), then fold in the toasted almonds and raisins.
Ø Roll into tablespoon sized balls & place them on a baking tray lined with baking paper., Then flatten them out a bit with your palm. The dough may be a little crumbly, but just assemble it it together and it will work fine!
Ø Bake for 15 -18 minutes till medium brown in colour.