March 16th, 2008

  • jaxia

Soy-free Vegan butter?

Hey everyone,

I'm looking for a butter replacement that is dairy-free, egg-free, safflower-free, gluten-free, corn-free and ... here's the kicker -- soy free.

My local Whole Foods carries several soy options, but I shouldn't eat soy. Googling hasn't been much help. Does anyone have any experience with this?


**ETA** I'm allergic to soy beans (and everything else I mentioned), so I shouldn't have anything soy-based, including soybean oil and soy lecithin. Thanks for all the helpful information!

chocolate stout cupcake recipe

can somebody give me the recipe for the chocolate stout cupcakes from vegan cupcakes take over the world?

I am many states away from my home, baking for a beer-nerd, and i forgot to bring my copy of the cookbook with me. I found all the other recipes i need via google, but no chocolate stout.

thanks guys!
  • jodied

Chocolate Almond Biscotti

I made cookies! And they came out pretty good!

Chocolate Almond Biscotti

You will need:

1 3/4 Cups Unbleached White Flour
3/4 Cup Sugar
1/2 Cup Cocoa Powder
3/4 Teaspoon Baking Soda
1 1/2 Tablespoons Ener-G Egg Replacer
2/3 Cup Water
1 Teaspoon Vanilla Extract
1/2 Teaspoon Almond Extract
1/3 Cup Sliced Almonds

Preheat oven to 350F.

In a large bowl, mix all of the dry ingredients, except the almonds and Ener-G powder. Run a whisk through it to make sure all of the cocoa powder is unclumped. (Or sift it, but this way is faster. It is also Martha Stewart approved. I've been watching her show this week). In a smaller bowl, mix the water, extracts, and Ener-G powder with the whisk. Pour into dry ingredients; mix with a fork. You will probably need to switch to using your hands before long to make sure it's all incorporated. You should end up with a sticky ball. If it isn't quite coming together, add more water, a teaspoon at a time.

Divide dough into two balls, shape into a log. You can either do this on a floured surface (actually, with chocolate, powder sugar works better, since it will melt right into the baked good and not leave a residue), or you can do it right on your cookie sheet. Jut make sure to hit the cookie sheet with a spray of oil first. Once both pieces are shaped into logs, squish them flat.

Bake them for 30 minutes, remove from oven, and let them cool for at least 15 minutes. I did not let mine cool enough, so they didn't cut as well as I would have liked. To cut them, use a serrated knife and cut on a diagonal.

Lay the cookies out flat on your cookie sheet, and put them back in the oven for about 10 minutes. Remove, flip cookies over, and bake for another 8-10 minutes. Your kitchen should smell really good at this point.

Remove from oven, and lay them out on a cooling rack. It's fine if they're a little soft; they will continue to harden as they cool.

Instructional pictures and the finished product here.