US News & World Report recently published an article touting the benefits of vegan baking. The author, Tamara Duker Freuman, concedes that she is not cruelty-free and regularly includes milk and eggs in many of her recipes, but writes that plant-based baking has noteworthy upsides, such as it being much safer to do with children, eliminating the risk of salmonella poisoning that raw eggs pose. Freuman also notes that vegan baking allows her to utilize healthy and innovative substitutes such as flax gel, tahini, and even black beans. “When my kiddos beg to have a ‘vegan muffin,’” says Freuman, “I can’t help but smile on the inside and feel that extra bit of satisfaction that comes from having achieved a delicious result with one hand tied behind my back.” At the end of the article, Freuman includes her recipe for Vegan Apple Poppy Seed Muffins.
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