Chef/owner of Harry's Kitchen, Harry Hensman is passionate about seasonal cooking and is sought out by clients who have super-healthy dietary requirements, but don’t want to sacrifice taste. Here's his top tips for baking healthier, vegan treats...
Top Tips for Vegan Baking
Coconut oil is a great substitute for butter – you can make a virtuous ‘rocky road’ with it.
Beetroot and sweet potato
Beetroot and sweet potato have natural sugars and make a decadent and very moist chocolate brownie.
Spelt flour is the next best thing to wheat flour and is tolerated by most who are sensitive to wheat.
Olive oil is a great fat when making orange or lemon cakes, especially with polenta to make a great wheat- free dessert. At CK we serve it with lemon syrup and coconut yoghurt.
Use xylitol instead of sugar. It has a very low GI and is actually an anti-fungal.
Make healthy candy bars by pressing oats, cacao drops, agave syrup and crunchy peanut butter into a tin.
Almond milk makes a fantastic panna cotta!
Make your own popcorn – instead of butter, a drizzle of white truffle oil and sea salt makes a very grown up nibble.