1. Vegan Baking By: Ms. Ceci

2. Choose Nutrient Dense Ingredients for a Well- Balanced Diet  Whole Grain Flours (80% of the nutrients are in the bran and germ. It is easier to create complete proteins in the diet when whole grains are included.)  Molasses (Black Strap Molasses- Rich in minerals, particularly, iron and calcium)  Fruit Substitutes for high fat and high cholesterol ingredients such as the eggs or the butter in a traditional recipe.  Nuts (add protein, minerals and omega-3 fatty acids to diet)

3. The Role of Eggs in Baked Goods  Binding  Leavening  Provide Structure in the Baked Good

4. Replacing Eggs with Healthier Ingredients  Ground Flax Seeds  Make your own by grinding the whole seeds in a clean coffee grinder or blender OR buy pre-ground seeds.  Provides omega-3 fatty acids and fiber  Store in the freezer to prevent the oil from going rancid.  Good egg-replacer for cookies and cakes  Silken Tofu  Works best for dense cakes and brownies  For recipes which are intended to be light and fluffy, use one less “egg”  Banana  Excellent at holding the structure of the baked good  Adds banana flavor to the final product  Ener-G Egg Replacer  Works best in crispy cookies

5. The Function of Milk Products in Conventional Recipes  Extends shelf life in baked goods (because of the combination of fats, proteins, and sugars in milk)  **Tenderizes the product  **Provides moisture

6. Dairy Alternatives  Soy Milk  Rice Milk  Oat Milk  Nut Milks  Coconut Milk  Soft Tofu  Tofutti Cream Cheese

7. Important Roles of Fats and Oils in Desserts  **Help create a moist product  **Tenderizes the product  Contributes to the color  Conducts heat (can be heated to a higher temperature than water before evaporation)

8. Replacing Animal Fats in a Recipe  Olive Oil  Canola Oil  Has a clean flavor  For ½ cup of butter only use 1/3 cup of oil  Earth Balance Margarine  Pureed Prunes  Puree ½ cup of pitted prunes with ¼ cup of water, when a recipe calls for a ½ cup of fat only use 1/3 cup of the pureed prunes

9. Thickening & Gelling Agents  Function by absorbing or by trapping large amounts of water= provides structure.  Are all composed of very large molecules (starches and gums- polysaccharides or gelatin- proteins).  Eggs  **Vegetable Gums  **Starches  Gelatin

10. Polysaccharides and Proteins  A Polysaccharide is a very large molecule made of many sugar molecules linked together.  Starch, with thousands of sugar units, is a much more effective thickener and gelling agent that a smaller polysaccharide molecule.  Protein molecules are made from many amino acids linked together.

11. Thickening  Occurs when water and other molecules in a product move around rather slowly.  This happens when large molecules, such as polysaccharides and proteins, bump and entangle.  Also, when water is absorbed and trapped by starch granules, or when air bubbles or fat droplets slow water movement (in emulsions).

12. Gelling  Occurs when water and other molecules in a product are prevented from moving around at all.  This happens when large molecules, such as polysaccharides and proteins, bond with one another, forming a large network that traps water and other molecules.

13. Traditional Gelling Agents  Gelatin is an animal protein.  It is derived from chopped pigskins, soaked in a cold acid.  The ropelike collagen fibers break down from exposure to the acid.  Sometimes it is from cattle bones and hides.  Seldom it is from fish, called isinglass.

14. Vegan Options for Gelling Agents (All vegetable gums are an excellent source of soluble dietary fiber!!!!!)  Agar  Polysaccharide from several species of red seaweed.  It gels much faster than gelatin.  Agar gels stay firm without refrigeration.  It can not be whipped as gelatin can.  It is eight times stronger than gelatin.  Pectin  Extracted and purified from citrus peel or apple skins.  Pectin thickens, and, in the presence of acid and high amounts of sugar, it gels.  It is clear and has a very attractive sheen and clean flavor.

15. Thickening Agents  Cornstarch  Cloudy when cooled  Good sheen, heavy body  Gels if concentration is high  Not stable to excessive heat, acid, freezing, mixing  Gel tightens and weeps overtime.  Ideal use in puddings and cream pies  Arrow root  Moderate to high clarity; high sheen  Soft gel  Can be stringy  Relatively stable against acid, heat, mixing, freezing  Relatively low gelatinization temperature  Ideal for fruit pies and sauces  Tapioca  Similar qualities to arrowroot.  Ideal for fruit pies, sauces tapioca pudding.

16. Resources  Figoni, P. How Baking Works: Exploring the Fundamentals of Baking Science. 2nd ed. (2007). Hoboken: John Wiley and Sons, Inc.  Martini, F. Fundamentals of Anatomy and Physiology. 7th ed. (2006). San Francisco: Pearson Education, Inc.  http://www.theppk.com/recipes/ http://www.theppk.com/recipes/

17. Helpful Web Sites  www.earthsave.org www.earthsave.org  www.americanvegan.org www.americanvegan.org  www.farmsancuary.org www.farmsancuary.org  www.notmilk.com www.notmilk.com  www.vegan.com www.vegan.com  www.vegan.org www.vegan.org  www.vegsource.com www.vegsource.com  www.vegansociety.com www.vegansociety.com

18. Homework:  Everyone must analyze the provided recipe on chocolate chip cookies, and create an alternative recipe based on the ideal vegan substitutes. Put a great deal of thought about the appropriate ingredients to use and be ready to discuss in class.