Bake It Vegan by Maja Brekalo
Author:Maja Brekalo [Brekalo, Maja]
Language: eng
Format: epub
Publisher: Page Street Publishing
Published: 2021-05-21T00:00:00+00:00
BEFORE YOU GET STARTED
Rules for making the most gorgeous galettes:
⢠Everything used to make a crust pastry has to be chilled; this includes your utensils, bowls and even your hands.
⢠The coconut oil, vegan butter and water also have to be very cold. The pastry dough does not have to be kneaded. Work with it very briefly just to get the ingredients to stick together in a dough.
⢠All the galette recipes are flexible in terms of using coconut oil or vegan butter; you can use either. Coconut oil is slightly more difficult to work with, but I love the result so much more! The crust will be flakier and crunchier. Coconut oil is a natural, wholesome ingredient, while vegan butter can be a highly processed one. As I mentioned, vegan butter is the only arguably âunhealthyâ ingredient I use in this book. Be sure to use the one without trans-fats or any other highly processed ingredients. Always check the labels, and if possible go for the organic products.
⢠I added tapioca starch to all the galette fillings, because it will absorb the juices flowing out of fruits while baking and makes the fillings thick instead of making the crusts soggy. For the same reason, please do not include any of the juice released by the fruits before baking. Tapioca can be replaced by corn or arrowroot starch if you have those on hand instead.
Rules for making the most scrumptious crumbles:
⢠I prefer using old-fashioned rolled oats, not quick oats, as I donât like the topping mushy or soft, which can happen with quick oats because they absorb much more liquid.
⢠Sweeten the fruits to your liking. Weâre all different in that way.
⢠You can use almost any fruits of your liking, but be sure to cut them into small or thin enough pieces. Firmer fruits like apple and pear will cook too long if theyâre left in too big of pieces.
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