Two Vegan Baking Basics

DIY Gluten-free Flour
This recipe works for almonds, flax feeds, or oats:
1. Measure out 1 or 2 cups
2. Place into your blender
3. Secure the blender lid and place tamper inside blender (use tamper if necessary to get almonds moving)
4. Turn blender on high (for Vitamix use High, Speed 10) for 7 seconds, done!
Original instructions found here at: Simply Whole Foods

Flax Seed Egg Replacer-One egg equals 1 tablespoon flax meal plus 3 tablespoons water, and you do not need to make each one individually.
-In a small bowl, add flax meal followed by water, stirring as you go with a whisk or a fork.
-Refrigerate. This is key! Place the bowl of eggs in the refrigerator for a minimum of 15 minutes, but up to an hour is best. This will allow your egg to “set up”. Don’t skip this important step!
The above excerpt is from: Bonzai Aphrodite

For more information on flax seeds as an egg replacer read about it here: Vegan Baking

A recipe that uses both is:
Mint Brownie Bites
found at Begin Within Nutrition
1/2 cup coconut oil (melted)
1/2 cup honey
3 flax eggs
1/2 teaspoon peppermint extract
1 cup almond meal
1/3 cup cocoa powder
1/4 teaspoon baking soda
-Preheat oven to 350 degrees. Spray a mini-muffin tin with cooking spray, set aside.
-In a small bowl, whisk together liquefied coconut oil, eggs, honey and peppermint extract.
-In a medium bowl, combine almond meal, cocoa powder, and baking soda.
-Mix wet and dry ingredients together until well combined and a batter is formed.
-Pour batter into mini-muffin cups, 2/3 way full.
-Bake for 15 minutes or until a toothpick inserted comes out clean.
-Cool and enjoy!

They turned out okay, my hubby didn’t like them, but the girls finished them!

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