I first began baking commercially after I swapped micro organism for biscuits in 2012, packing in my microbiology job to set out throughout London in a bit purple van, promoting my home-made bakes. Since then, with purchasers from Harrods and Selfridges to Stella McCartney and Jamie Oliver, and with two recipe books beneath my belt, I’ve seen many baking developments come and go.
One that’s right here to remain, nevertheless, is “free-from” (or “made-without”) baking – a self-discipline that I’ve change into specialised in ever since I ended ingesting cow’s milk.
Because the demand for gluten-free, dairy-free and egg-free truffles grew, I made my bakery absolutely plant-based – and found new methods to substitute the binding properties of egg and gluten, and the richness of cow’s butter, all of the whereas conserving my bakes tasting scrumptious.
The recipes listed here are made with out gluten, dairy or egg – in some instances all three – but all style pretty much as good as, if not higher, than their conventional variations. They could even change into your new, favorite “signature bakes” – take pleasure in!
Lemon, thyme and blackberry cupcakes
These zesty vegan cupcakes are gentle and scrumptious, with soya milk and yogurt changing dairy.
