The Problem With Low Fat Vegan Baking (and my solution).


Recently I’ve tested a number of low-fat plant based recipes for baked goods which have just totally flopped when it came time to taste test. The really annoying part is that the description and accompanying photos in the cookbooks have been very misleading and it’s been a HUGE disappointment as they have been recipes by well-respected vegan cookbook authors and or bloggers.

Making a recipe plant-based, whole food and low fat is not enough, it also has to stand up to quality/taste tests. I’m not going to be able to encourage my friends and family to make a change toward compassionate and healthy eating habits with recipes which are only suited to being thrown away. Seriously, if a muffin isn’t good enough to sell, you shouldn’t be publishing the recipe and selling it to your fans.

My solution is simple, I’m going to take my previous experience of baking omni muffins and other baked goods six days a week for three years in a busy cappuccino bar and add some science and some research and create my own recipes. This will be a long process, but at the end of it, I should have a good collection of low fat, whole foods, plant based recipes which I will eventually publish as a cookbook.

Over the warm months this blog will mainly revolve around cold dishes as I don’t use my oven during the summer, but I will make up for that with tons of research and lots of amazing salad and smoothie ideas which I’ll share and post. I’ll also keep you all informed about my research into understanding the science behind baking and probably a lot of random stories about my weiner dog.

Life is good.


About couleewind

I'm a 41 year old woman from a small city in Alberta Canada. I am whimsical and bitter-sweet and am essentially a marshmallow in a porcupine suit. I collect Pez dispensers and books and I love to talk, although I do tend to be fairly introspective. The sort of content which you will find here will vary depending on the day, my mood and what’s going on in my world or of interest to me. I mainly blog as method of reflecting on my day and on my life at the time of the post. I have a history of struggling with social anxiety and depression, as well as type two diabetes, and through living a plant-based, wholistically centered life I've made great strides in these areas. This blog is meant to reflect where I'm at in my life, and how I'm moving toward creating the life I see myself having in my dreams. I will often discuss, whole foods, meditation, personal growth and my day to day struggles and victories. I am also a highschool drop out who is returning to school at age 42, and a person who lives on a very tight fixed income currently, this will also be reflected in my blog.

2 responses »

  1. Taste is most important of all. I agree, it’s hard to bring all the components together to make it work, especially when it comes to vegan baking. But it happens. 🙂

    • Yeah, it sure does happen, and when it does it’s glorious. Many of my tried and true recipes just rock, but wow do I ever get mad when I find recipes that just plain fail. I so love baking, but I so hate wasting time and ingredients. It’s a good thing though, because this is a motivator to encourage me to do better.

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