Alternative Baking

Above all types of baking new and old, my favorite to study and learn about is alternative solutions to challenges such as veganism, vegetarianism, localism, raw foodism and all sorts of lifestyle choices made by a growing population of food lovers.

Top Left: Vegan Raspberry Cookies made with Flaxseed Paste as a Protein Replacement
Top Right: Comparing Protein Replacements, Iowa Ener-G Egg, Tofu and Flaxseed Paste
Bottom Left: Biscotti being tested with different Protein Replacers
Bottom Right: Key Lime Tart Project

This project was an in-depth study of one bakery product. I chose Key Lime Pie and recreated it sugar-free, gluten-free, vegan, and raw. All versions were a success and the overall project scored well.