Vegan Baking Up High turns one! It’s hard to believe I have spent a whole year researching baking methods and testing recipes to be vegan and work at high altitude. Some recipes required only a few attempts while others took several rounds (I still have Date Nut Bread in my freezer). Yet it was always worth the taste tests.
In the coming posts you can look forward to learning about aquafaba – the new vegan egg substitute. I also plan to focus on some savory baked goods (what, no chocolate???) and delving into healthier desserts (that are still decadent). But don’t worry, there will be recipes for the usual types of sweets, too.
Thanks for following along with me as I find better and more scrumptious ways to bake vegan at high altitude. If you have a favorite recipe that you want to become high-altitude vegan, then let me know. I’ll see if I can make it happen in the next year.
-The Decadent Vegan Baker