There is something miraculous about vegan baking.
Non-dairy milk or just plain water can substitute for dairy milk while sweet brown rice flour or flax eggs can be substitutes for eggs.
I love working with the chemistry behind all these ingredients and seeing how they all come together. Of course there are times when my baking experiments fail but for the most part, I’m able to not only invent recipes on a whim but also manipulate the ingredient so that the recipe can be vegan friendly.
Here is the latest creation:
Adapted from Food.com
3/4 cups whole wheat pastry flour
1/2 cups all-purpose flour
1 tablespoon baking powder
pinch of salt
1/2 cup brown sugar sugar
3/4 cup non-dairy milk
2 tbsp sweet brown rice flour
1 -3 tablespoon vegetable oil
1 teaspoon vanilla extract
1/2 cup crushed peanuts, toasted
In a large bowl, whisk together the flours, baking powder, and salt. In a medium bowl, whisk together the sugar, non-dairy milk, oil (1 TBS for a hard biscotti, 2-3 TBS for a softer biscuit), sweet brown rice flour and extracts.
Stir the sugar mixture into the flour mixture, add the nuts; finish mixing with your hands.
With floured hands, shape the dough into two 3-inch wide “logs” about 3/4 inch thick, with the ends squared off. Place these on the cookie sheets. Bake the logs for about 25 minutes.
Remove the pans and reduce the oven heat to 300°F. Cool the logs on a rack for 15 minutes. Cut the logs carefully with a sharp knife straight across into 1/2 inch wide slices. Place the slices cut side down on the cookie sheets. Bake 5-10 minutes, or until golden on the bottom. Turn the slices over and cook 5-10 minutes more, or until golden on bottom. Cool on racks, then store airtight for up to two weeks.