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

Reviews written by vegantester

4 results - showing 1 - 4
 
 
Reviewed by vegantester     August 11, 2012

thank you australia AND NEW ZEALAND!!!!

basic ANZACs are also great with pecans and chocolate chips.

Reviewed by vegantester     December 06, 2011

i'm planning on making this as one of many birthday dessert treats for my husband, but i have two questions:

1. would frozen raspberries be ok to use, in your opinion?

2. would 85% chocolate suffice?

thanks!
justine

Vegan Baking Product Reviews
Commented by vegantester     July 16, 2011

hazelnut milk

i started buying hazelnut milk a few months ago, after noticing it at our local supermarket. it has a distinctive nutty flavour and is great on cereal - which is what i exclusively use it for - but not sure how it would go in any kind of baking. it's also pretty heavily sweetened, i think.

trader joe's sells a whole grain (oat, quinoa) milk, too, which isn't bad.

Vegan Brownie Recipes
Reviewed by vegantester     April 11, 2011
Rating 
 
4.0

delish!

so i made these and they were great but they seemed a bit too cakey/dry and they didn't really look like the ones in the picture. still, we had no trouble demolishing the entire pan in about 36 hours!

i tried a second batch tonight with some adaptations and they came out just the way i love 'em:
- i halved the ingredients because the first batch came out about 2" tall in the 8 x 8" pan
- i lined the pan with tin foil instead of parchment
- i used 2 oz of chocolate chips instead of 1/2 oz
- i used 4 tbsp of earth balance
- i left out the egg replacer/flax (i actually intended to use it but forgot!)
- i baked them for 30 mins

by far the best brownies i've eaten - and so relieved to find a good vegan recipe that doesn't use applesauce (love applesauce on its own, hate it in cakes).

4 results - showing 1 - 4