Dairy Free and Vegan Diets
All of our mixes are dairy free /vegan as sold, EXCEPT the White Chocolate & Macadamia cookies, and the Cranberry, Oat & White Chocolate cookies. (the white chocolate is not dairy-free).
Making them Dairy Free or Vegan is up to you, and relatively easy. Whilst many will call for butter or milk, these are easily interchangeable with your favourite dairy-free spread and your choice of rice milk, coconut milk, soy milk or almond milk.
Eggs on the other hand can be trickier to replace in cakes - they will produce a denser, flatter cake - that should still taste delicious! In the cookie mixes, you should have no problems using replacements.
We prefer the flax option because it its more natural and will add some fiber, too. Use 1 tablespoon of ground flax dissolved in 3 tablespoons of warm water (let sit for 10 min. before proceeding with recipe) to substitute for one egg. Store bought Egg Replacer may also be a good option. Use 1 and 1/2 teaspoons of egg replacer, plus 2 tablespoons water and dash of vanilla to equal one egg.
Please share your successes with us when using substitutions! #realbakingco
Our gluten free mixes will be listed as gluten free for easy spotting. We will be adding more gluten free products as we develop and perfect the recipes. Please feel free to subscribe to our newsletter for updates and product launch information, or get in touch via our contact form.