January now marks an annual challenge for thousands of meat eaters across the UK.
Veganuary’s popularity has been catapulted over the past year as more people cut animal products off their plates.
This may be for health, ethical or environmental reasons and others may follow a plant-based diet due to allergies and intolerances.
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Whatever the reason, there are now plenty more meatless and vegan food products to try.
And since Edinburgh Live has already had me try swapping my normal breakfast for Aldi’s vegan square sausage and bacon, I thought it best to try a few vegan pastry recipes next.
You can read my review of Aldi’s Plant Menu vegan range here.
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I found out that I’m not a natural baker, but I was kindly offered a recipe for Vegan Double Chocolate Cookies from Bottled Baking Company.
The Bottled Baking Company provides cookie and cake ingredients that are already measured and shipped to your door in zero waste packaging.
The ingredients are in a glass bottle and it’s in a cardboard box and even the packing peanuts are made of potato starch and can dissolve in water.
At first glance, it seems foolproof and is also a great way for kids to get involved.
All that needs to be measured is the butter, in this case vegan butter.
I was sent the double chocolate vegan cookie mix, added to 250 grams of melted vegan spread and within minutes of mixing I had a dough.
The instructions were very clear on the card sent to me, but that didn’t stop things from going wrong before – you can read more about my last failed cooking attempt here.
The ingredients are;
- Flour (Wheat),
- Sugar, Oats,
- Belgian Dark Chocolate (Cocoa Mass, Sugar, Cocoa Butter,
- emulsifier: soy lecithin, natural vanilla flavor),
- Cocoa Powder (Cocoa Beans, Acidity Regulator: Potassium Carbonate)
Unfortunately, I just forgot to put my glasses on and first divided the mixture into 12 balls after chilling it in the fridge for 20 minutes.
It was supposed to be 22 servings.
Luckily, I had only put one batch in the oven when I noticed a burning smell and quickly pulled “potential” charcoal cookies out of a very smoky oven.
I then decided that maybe, in this case, less is more. I halved the portions of what I had on the other baking sheet and put them in the oven at 160 for 15 minutes.
This baking is so much better. After letting them cool, they were delicious, moist and chocolatey.
Finally, I cooked something edible!
Along with this new vegan recipe, the team also launched the Divine White Chocolate & Honeycomb Blondie Mix, after realizing that a blondie had not yet been created in their array of delicious recipes.
Greg Fraser, Founder of Bottled Baking Co., commented on the new releases: “I’m really excited to be launching these two new recipes, especially one being vegan.
“The demand for vegan friendly foods has increased dramatically over the past two years, so we hope to see huge interest in our Double Chocolate Cookie Mix as well as the White Chocolate and Honeycomb Blondie recipe.
“Hopefully our bottles will make the month a little easier for those trying Veganuary for the first time. After all, a vegan diet doesn’t mean you have to miss those sweet treats! »
If you want to try your hand at making vegan cookies, you can read more about The Bottled Baking Company here.