Vegan baking is very popular now. What is vegan baking?

How?

Speaking of desserts, everyone's first impression must be "high in calories and high in fat." Yes, desserts are relatively high in calories, and it seems that this has become synonymous with desserts.

As the public pays more attention to healthy eating, many light food restaurants have sprung up in Shanghai, one after another, and the business of each one is not bad. This phenomenon has become the trend indicator of new food trends!

Vegan baking refers to baked products that do not use animal ingredients such as eggs, butter, milk, and cream.

Use olive oil, peanut oil, soybean oil, coconut oil instead of butter.

These vegetable oils are more beneficial to the human body than butter, making vegetarian baked products healthier and more delicious.

As for desserts, baking enthusiasts and light eaters are no longer satisfied with the basic way of eating low-fat meals, and have begun to explore more low-fat dishes, which not only look good, but also satisfy their taste buds.

If you happen to be a baking enthusiast, you might as well try this recipe. It will definitely give you a surprising taste, and I hope it can solve your confusion!

I did not use eggs, milk, butter or other animal-based ingredients for this biscuit. It has very low calories and is very crispy, sweet and delicious.

Crisp and delicious coconut cocoa oatmeal cookies require ingredients: 75g low-gluten flour, 50g oats, 50g coconut, 3 spoons of malt chocolate sauce, 8g cocoa powder, 30g honey, 40g canola oil, 1g baking soda, 25ml soy milk. Baking step 1.

Weigh the ingredients separately and set aside; 2. Add baking soda to low-gluten flour, then add oats, and stir evenly with a silicone spatula.

3. Add chocolate sauce, cocoa powder, honey and canola oil, and mix thoroughly; if the dough is too dry and difficult to mix, add an appropriate amount of soy milk according to the water absorption of the low-gluten flour. I added a total of 25ml here.

(This amount is for reference only, add small amounts many times), then let it sit for 5 minutes to allow the oats to fully absorb the moisture of the soy milk and become softer.

4. Roll into small balls of about 20g/piece and place them evenly on a baking sheet lined with oil paper, leaving a good space between each one.

5. Use the palm of your hand to flatten it gently to make it slightly thinner and crispier.

6. Preheat the oven to 160 degrees, place the baking sheet in the middle layer, and bake for 15-18 minutes depending on the thickness of the biscuits.

7. The freshly baked biscuits are still relatively soft. Use a silicone spatula to move them to the baking rack to cool.

Tips: This biscuit is low in fat, low in calories and filling.

It once replaced my energy supplement during fitness. It is crispy, delicious, and has a very natural taste. The recipe I made is not very sweet. If you like it sweeter, you can adjust the amount of honey.

Regarding ingredient substitution (1) Canola oil has a high unsaturated fat content (93%), no cholesterol and trans fat, and is a vegetable oil suitable for daily consumption. It has a high smoke point, so it is also suitable for Chinese meals.

Stir-fry and cook.

If you can't buy it, you can use corn oil instead. If you have coconut oil, it will be better, and the coconut flavor will be richer. However, olive oil is not recommended for this dessert because the taste will conflict.

(2) Honey can be replaced with maple syrup.

Maple syrup has a texture as thick as honey. It is boiled from the sap of sugar maple trees. The sugar content varies, so when adding it, use it flexibly according to the sweetness.