Shopping Cart -

Your cart is currently empty.
Continue Shopping
This website use cookies and similar technologies to improve the site and to provide customised content and advertising. By using this site, you agree to this use. To learn more, including how to change your cookie settings, please view our Cookie Policy
Pocketmags Digital Magazines
US
Pocketmags Digital Magazines

Best ever VEGAN baking hacks

Sara Kidd joins us every month to share her essential advice for making your bakes rise to the occasion
Photo © Melissa Katherine

How to reduce fat in your baked goods

Everyone wants that magic recipe with zero calories, zero fat, zero weird named chemicals and all the flavour. Well, my dearest sugary friend, it doesn’t exist. However, here are some tips on what you can do to reduce fat in your recipes without completely compromising on taste and texture. The answer is purées! Purées are most commonly used as fat substitutes in baking.

READ MORE
Purchase options below
Find the complete article and many more in this issue of Vegan Food & Living Magazine - Food on the Go - May 2019
If you own the issue, Login to read the full article now.
Single Issue - Food on the Go - May 2019
$3.99
Or 399 points
Annual Digital Subscription
Only $ 2.08 per issue
SAVE
48%
Was $35.99
Now $24.99
Monthly Digital Subscription
Only $ 2.99 per issue
SAVE
25%
$2.99
Or 299 points

View Issues

About Vegan Food & Living Magazine

Find yourself stuck in a rut when it comes to lunchtime ideas or breakfast on the hop? What you need is the May issue of Vegan Food & Living, which is packed with delicious recipes for food on the go, from tasty picnic options to easy lunches. Also this issue, we reveal how to get your kids eating more veg, share budget recipes which you can whip up for just £1 per portion and perfect our patisserie making skills. If that's not enough, we also show you how to plan a zero-waste vegan wedding, share top tips for cutting down on your plastic usage, and explore why more men aren't vegan. Find all this and much more in the May issue of Vegan Food & Living