Find something you are passionate about and stay tremendously interested in it.Julia Child
My daughter has a passion for baking. Most of the time, we purchase packet pre-mixes from the supermarket. She’ll add the eggs and the butter and the mix, but she loves to play with flavours and will add her own flair with extra nuts, zests and herbs.
Now she’s getting older, she’s becoming more aware of her food choices and like her Dad and I, she is keen to transition to plant based foods.
This baking mix makes it easy for her to experiment with her favourite hobby, but also saves us a fortune on all those store-purchased (and not so good for us) packet mixes.
I remember from high school home economics that baking is a science. Specifically, the science of the egg.
Thankfully, plant-based bakers have a few egg substitutes to play with. Some can be found on the supermarket shelf as “egg replacement powders” but a great, whole food substitute is the simple flaxseed.
Flaxseeds are little nutrient bombs, especially for plant-eaters. They are a rich source of omega-3 fatty acids (the good kind that help reduce cholesterol). Flaxseeds also contain lignans, a powerful antioxidant and plenty of dietary fibre.
Plus, if you have ever grown them in the garden, you will know they are beautiful! Delicate blue flowers that the bees love, followed by the small round seed pods that are easy to harvest.
This pre-mix is incredibly versatile and can be used in cakes, waffles, pancakes, muffins and biscuits. It is not very sweet, so you may wish to add more sugar to your baking recipes if you have a sweet tooth! I keep a big batch premixed in my pantry.
Vegan Baking Mix
- 4 cups of plain organic flour
- 1 1/2 cups of organic raw castor sugar
- 3 tablespoons of baking powder
- 3 tablespoons of flax (linseed) powder (I grind mine from whole seeds in my spice grinder, but you can buy flax meal at the supermarket if you prefer)
- 1/2 cup of oat flour (process rolled oats in your food processor until a fine powder)
- 1 tablespoon of salt.
Whisk all ingredients together until all evenly incorporated.
Makes just over 6 cups of mix. Store in an airtight container in the pantry.
Tahini and Honey Cookies
If you don’t want to use honey, substitute maple syrup. If you don’t like the strong taste of tahini, you can substitute with another nut butter. Just keep the ratios the same. These are fantastic with strong coffee.
- 1 cup tahini
- 1/4 cup of honey
- 1 tablespoon of olive oil
- 1 1/2 cups of Vegan Baking Mix
- Sesame seeds and sea salt to sprinkle
Preheat your oven to 175 degrees Celcius.
Mix the tahini, honey and olive oil together until well blended. Add the Vegan Baking Mix and stir until the mixture comes together as a pliable cookie dough. Mix with your hands to ensure all baking mix is incorporated evenly. Take about a tablespoon’s worth of dough and roll into a ball, place on baking tray and press with thumb or a fork to flatten the dough.
Once all on the tray, brush with a little nut milk and sprinkle each cookie with sesame seeds and a few salt flakes.
Bake for 10 minutes. Allow to cool on tray.
Makes 20 medium sized cookies.
Banana Choc-chunk Muffins
These are great morning or afternoon treat for the kids. The bananas keep them fresh for ages, but if there are any left over at the end of the day, pop them in the freezer for later.
- 1 generous cup of mashed, ripe banana
- 1 cup Whole Nut Milk
- 100g of vegan chocolate, chopped into small chunks
- 2 1/2 cups of Vegan Baking Mix
Preheat your oven to 175 degrees Celsius.
Mix the mashed banana and nut milk together until well incorporated. Add Vegan Baking Mix and choc chunks and fold together with a spatula, it doesn’t matter if the mix isn’t all incorporated (you get fluffier muffins that way!)
Spoon the mix into your pre-oiled muffin tray and bake for 10 minutes until golden. Remove from pans, cool on a cake rack and eat while still warm!
Makes a 12 large muffins
Pistachio and Orange Cake
This is a great cake for special occasions. I love to serve it with pomegranate seeds and a dollop of coconut yoghurt. It is not very sweet. Add another 1/2 cup of sugar or equivalent stevia if you wish. Also, see the syrup option below if you would prefer a sweeter cake.
- 2 cups of Vegan Baking Mix
- 1/2 cup of roughly ground pistachios
- 1/4 cup of olive oil
- 1/2 cup of orange juice
- 1 1/2 cups of Whole Nut Milk
- Zest of two oranges
Preheat your oven to 175 degrees celsius.
Combine the Vegan Baking Mix, ground pistachios and orange zest into a large bowl and whisk to combine. Add the Whole Nut Milk, orange juice and olive oil and whisk the mixture until thoroughly combined. The mix will be a loose batter type consistency. When fully blended, set aside for 5 minutes to rest and thicken slightly.
Line a 22cm spring form tin with baking paper and oil to avoid the cake sticking.
Pour the cake batter into the tin, place in the oven and bake for 30-35 minutes. The cake is done when a skewer comes clean from the centre of the cake.
Optional: Orange Blossom Honey Syrup. Whisk 2 tablespoons of honey with a tablespoon of orange blossom water until combined. When cake is cooling and still in its tin, pierce the cake a dozen times with a skewer and slowly pour the syrup evenly over the cake.
When cake is cool, remove from the springform tin and serve.
Serves 8 people.
Please experiment with this mix and let me know how you go! My daughter is attempting to perfect her microwave chocolate mug cake recipe using this mix. As soon as she feels it is perfect, I’ll share it with you!