This experience fits the creativity strand. I have never done any vegan recipes for desserts, and this is the first time I try to make vegan oatmeal cookies.
Ingredients:
- Oats
- Almond powder
- Plant milk (to replace original milk) – I used Oatly!
- Nuts
- Dried fruits
- Chia seeds (to replace the egg)
- Maple syrup (to replace honey)
Baking was not unfamiliar to me, yet I have never excluded the ingredients: milk, egg, and flour. These are considered the essential ingredients in the conventional baking method. However, this vegan concept challenged me to do things in a different approach. I felt uncertain about how the final product will be, but I am also excited to try out these new ingredients.
Overall, the process of measuring, adding and mixing the ingredients, and baking was almost identical to the traditional way of baking. Replacing the flour with oats did not affect the batter. In fact, it actually made the cookie better because it adds a crispy and crunchy texture. The cookie has a much richer oat flavor, instead of the milky and cheesy feeling in the normal cookies.
Most importantly, it surprised me how baking does not actually need to contain any animal products (milk, egg, and honey) while remaining the flavor a cookie should have. Thus, I started to question about how people are not making food this way.
Furthermore, I realized how vegan recipes generally contain healthier ingredients, such as oats (rich in fiber), nuts (healthy fats, unlike butter), and chia seeds (also rich in fiber). I have gained more knowledge about the vegan diets. As a result, I think when I have the opportunity to bake or to make my own food, I will try to use all plant-based ingredients.
