conversions

There were baked goods up the wazoo today and I couldn’t be happier. Our conversion practicum consisted of us splitting into pairs and converting traditional recipes into vegan health-supportive ones.

After our class was divided into pairs, the chef randomly drew our names out of a hat to decide which order we would pick our recipe. My group mate and I actually got to pick first and we picked brownies! A good vegan brownie is hard to find so we had a tough challenge ahead of us…

We started off by making the traditional recipe for Girardhelli’s Award Winning Brownies. They had a great moist texture and crispy top but were too sweet for my taste. They were very photogenic though 🙂

Our second step was to replace the white flour with whole wheat pastry flour. The flour substitution didn’t affect the finished product much, but the accidental omission of 1/4 cup cocoa powder made our second batch lighter in color and less sweet. (It was all Ellie’s fault)

We nicknamed these the George Hamilton brownies because they looked like they got a little too tan, like George Hamilton. The difference in color is especially noticeable when compared to the original…

Our third step was to replace milk but since the recipe didn’t have any we moved on to step four, replacing the additives. The additive in these brownies is cocoa powder so we subbed Girardhelli sweetened cocoa for unsweetened Dutch-processed cocoa which made the brownies much darker less sweet. For some reason they also came out super dry…

Step 5 is when white sugar is eliminated and replaced with a more health supportive sweetener. We chose to use coconut sugar but to counteract the dryness from switching the cocoa we also added some maple syrup. These brownies were delicious and a huge hit with everyone who tried them! They were remarkably moist and had a deep chocolate flavor that greatly surpassed even the original “award-winning” recipe.

Replacing the butter in step six was another challenge. Butter really adds a richness and binding ability that is not easy to replicate in dairy-free baking. We substituted the 1/2 cup butter in the recipe for 6 tablespoons of coconut oil and the result was a brownie that was so dry it sucked the moisture right out of your mouth. I was so appalled I forgot to take a picture…

We upped to coconut oil to 8 tablespoon for our next batch but were also faced with the challenge of replacing the eggs for a vegan alternative. We wanted something moist and sweet so we added something special. Any idea what this could be?

Soaked prunes! We pureed soaked prunes and raising and used them as an egg replaced. because of this secret ingredient we nicknamed these “Digestive Brownies!” The finished product was perfectly moist, rich and sweet with a slightly fruity aftertaste.

I don’t think we perfected vegan brownies but I was happy with what we accomplished. We definitely learned from our mistakes and I think with a little more experimentation we could produce something vegan and drool-worthy. Our Step 5 brownies were out of this world though! Here are all our creations side by side:

Our class is naturally boisterous and combined with lots of sugary snacks we were behaving like five year-olds at recess. To balance all the sugar Chef Elliott made us his famous miso soup which worked wonders for calming both our minds and stomachs. It was kind of freaky how well it balanced us out! It was a really great soup and I’m so happy he gave us the recipe so I can make it at home!

Other groups had similar successes and failures with thier own recipes. We had a tasting and conference about the various stages of our conversions and I learned a lot about what does and doesn’t work with baking.

The other recipes were ginger muffins, carrot cake muffins, banana muffins, chocolate chip cookies, black and white cookies, peanut butter cookies and oatmeal raisin cookies.

On another good note, I ran for six minutes at physical therapy today pain-free! That’s a new post-injury record! I’m so happy I’m improving! I better get to bed so I have energy for tomorrow because I’ll be spending another full day in the kitchen baking cakes and then helping prepare a Friday Night Dinner. I’m off to pass out in a sugar-induced coma, good night.

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