So that you do not stumble over unknown ingredients in recipes for vegan or gluten-free cookies, we present you the most important baking helpers.
Coconut blossom sugar
Coconut blossom sugar is obtained from the flowering juice of the coconut palm. It does not taste like coconut, but has a fine caramel flavor. Coconut blossom sugar turns out fine in pastries, hot drinks such as tea or cocoa or in cocktails and can be dosed 1: 1 like brown sugar. Due to its complex manufacturing process, however, it is comparatively expensive.
The sugar substitute is obtained from wood fibers or by fermenting glucose. It contains up to 40% less calories than conventional sugar and is said to be even better for the teeth (available eg in the health food store).
He often serves as a honey substitute in vegan cuisine. It is obtained from the blue agave and is available as a light and a dark version – the latter is less filtered and tastes more caramel. The juice consists mainly of fructose, which among other things should be responsible for obesity – so use only sparingly.
Vegan chocolate is made from soy and rice milk instead of cow’s milk.
Oatmeal does not actually contain gluten (glue whitening), but there are often impurities during processing. People with gluten intolerance (celiac disease) should therefore take better controlled gluten-free products.
Native coconut oil
Virgin coconut oil is obtained by a gentle (cold) pressing process and contains no so-called trans-fatty acids – good for cholesterol levels. Subtle in taste, it goes well with pastries and cookies , but also with Asian dishes. Do not be surprised: It liquefies only from a temperature of about 24 degrees.
In the case of gluten intolerance, biscuit flour can replace normal flour in a 1: 1 ratio.
Almonds or cashews
Both Mus varieties consist of 100% of the respective (ground) nut kernels. They are not only suitable for the vegan Christmas bakery, but also wonderful as a basis for smoothies, ice cream or sauces.
Raw cocoa powder
Raw cocoa powder is not heated above 40 degrees during production and contains a striking amount of minerals such as magnesium. Its intense flavor makes it a great baking ingredient. Incidentally, raw chocolate products with a high cocoa content of at least 70% are always the healthier alternative. However, compared to conventional cocoa powder, it is quite expensive.