Reviews written by Gitsham-Kenny

2 results - showing 1 - 2

Yeasted Vegan Banana Bread

Vegan Yeasted Enriched Bread Recipes

Gitsham-Kenny February 10, 2010

Rating

5.0

P.S.

Also: I added two tablespoons of rice-bran oil to make it extra moist!
I find this also works with chocolate cakes, instead of soy milk use water the same ammount of water as you would've used soy and half a cup--a whole cup of rice-bran oil depending on how moist you like it! =D

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Yeasted Vegan Banana Bread

Vegan Yeasted Enriched Bread Recipes

Gitsham-Kenny February 10, 2010

Rating

5.0

Banana bread by Mattie

Hi everyone,
I just finished baking this banana bread, it is amazing! I just got it out of the oven (Well about 15 minutes ago) and it's heavenly, so moist and sweet, absolutely perfect! Can't wait to have some more with breakfast! Thank you!!!

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2 results - showing 1 - 2

Vegan Apple Pecan Coffee Cake

Category: Vegan Coffee Cake Recipes

0.0 (0)

Vegan Double Chocolate Fudge

Category: Vegan Brownie Recipes

5.0 (2)

Vegan Chocolate Dream Brownies

Category: Vegan Brownie Recipes

3.0 (1)

Vegan Pumpkin Cinnamon Rolls with Rum Spice Icing

Category: Vegan Pastry Recipes

5.0 (2)

On Veganbaking.net I show you the hows and whys of vegan baking. Thanks for reading! -Mattie

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Latest Comments

Spreadable Olive Oil Vegan Butter

4.0

Tree

"I've made this a few times and have used pea milk instead (the guy who brought us Method cleaning products is now doing vegan mylk). I am trying to avoid soya, and found that using only coconut vinegar instead of apple cider vinegar really gives a mild taste (my stepdaughter, who is almost 9, found the apple cider vinegar version too vinegary). I too am trying to cut the salt, as I used to buy unsalted butter before, but overall, a fantastic butter/margarine alternative. Thanks for this! :)"

How to Make Vegan Butter - Regular Vegan Butter - Coconut Oil Base

N/A

keith

"Unfortunately sauteing with your butter recipe ends up in unwanted clumps due to xantham gum being fried at high temperatures. Perhaps you could use something that melts. You are right about the acidic taste. The vinegar flavor ruins the butter experience if you were to spread it on bread to be eaten directly. Lemon juice has the same effect. Moreover, I did try organic coconut oil which resulted in the best flavor. But, as I am sure everyone knows, organic oil is extremely expensive. It is also interesting to note that this butter for some reason will collect mold rather quickly if not used soon enough. Freezing only retards the mold growth. How long do you hold your butter before using? Have you tried other neutral tasting acids with..."