Chef/owner of Harry’s Kitchen, Harry Hensman is passionate about seasonal cooking and is sought out by clients who have super-healthy dietary requirements, but don’t want to sacrifice taste. Here’s his top tips for baking healthier, vegan treats…
Top Tips for Vegan Baking
Coconut oil
Coconut oil is a great substitute for butter – you can make a virtuous ‘rocky road’ with it.
Beetroot and sweet potato
Beetroot and sweet potato have natural sugars and make a decadent and very moist chocolate brownie.
Spelt flour
Spelt flour is the next best thing to wheat flour and is tolerated by most who are sensitive to wheat.
Olive oil
Olive oil is a great fat when making orange or lemon cakes, especially with polenta to make a great wheat- free dessert. At CK we serve it with lemon syrup and coconut yoghurt.
Xylitol
Use xylitol instead of sugar. It has a very low GI and is actually an anti-fungal.
Cacao drops
Make healthy candy bars by pressing oats, cacao drops, agave syrup and crunchy peanut butter into a tin.
Almond milk
Almond milk makes a fantastic panna cotta!
Popcorn
Make your own popcorn – instead of butter, a drizzle of white truffle oil and sea salt makes a very grown up nibble.