Veganbaking.net - The Hows and Whys of Vegan Baking
Veganbaking.net - The Hows and Whys of Vegan Baking
  

Review Detail

Mattie: I'd love to submit a recipe. I just, um, don't have one.
I had a GF all purpose white rice flour mix in my fridge which I made so long ago, I don't know what was in it.
So...
1/2 C Vegan Butter
1/4 C Vanilla Sugar
1 C GF Flour Mix
1 tsp Ground Chia Seed
2 tsp Vanilla Extract

When I made the butter I used home made nut milk and lemon juice because I'm allergic to soy and vinegar.

Cream butter and sugar until nice and fluffy.
Add vanilla extract.
Add flour mixed with ground chia a little at a time until well
incorporated.
Place on wax paper and press into 1/2" round
Refrigerate about an hour
Preheat oven to 350 F
Cut into 8 wedges
Bake until edges are just brown.
Cool at least 10 minutes.
Do a happy dance.
I am so turning this into pie crust for Thanksgiving.
Thanks Mattie.
laurelvb Reviewed by laurelvb September 22, 2011
Top 10 Reviewer  -   View all my reviews (16)

Not Recipe

Mattie: I'd love to submit a recipe. I just, um, don't have one.
I had a GF all purpose white rice flour mix in my fridge which I made so long ago, I don't know what was in it.
So...
1/2 C Vegan Butter
1/4 C Vanilla Sugar
1 C GF Flour Mix
1 tsp Ground Chia Seed
2 tsp Vanilla Extract

When I made the butter I used home made nut milk and lemon juice because I'm allergic to soy and vinegar.

Cream butter and sugar until nice and fluffy.
Add vanilla extract.
Add flour mixed with ground chia a little at a time until well
incorporated.
Place on wax paper and press into 1/2" round
Refrigerate about an hour
Preheat oven to 350 F
Cut into 8 wedges
Bake until edges are just brown.
Cool at least 10 minutes.
Do a happy dance.
I am so turning this into pie crust for Thanksgiving.
Thanks Mattie.

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