This would have to be our most frequently asked question. Are your products Vegan friendly?
The answer is a big, fat YES (except for our protein pizza base)
Going vegan or limiting animal bi products is more of a lifestyle choice than a diet. Going down the vegan path can be beneficial for numerous reasons, whether it is due to intolerance, your stand on animal rights or for health reasons.
We have designed our products (all except our quinoa pizza base mix, which does contain egg white so this one is for vegetarians not vegans) to cater to the healthy masses. Rather than opting for a whey protein which is the most widely used protein isolate out there (liquid byproduct of cheese) we are all about pea protein.
Pea protein is one of the most digestible and hypo-allergenic sources of protein. It is naturally free of common allergens including soy, wheat, gluten, dairy and lactose, making it an excellent source of protein for vegans, vegetarians, people with allergies, athletes or anybody wanting to increase their protein intake. Pea protein is also rich in essential amino acids, which are often lacking in plant proteins.
But how do you bake without eggs? We're glad you asked.
There are some great egg replacement powders on the market that you will find at Coles and Woolworths. But there are a few things that may already be sitting in your pantry that will have you baking in no time.
All about the Flax. Finely ground Flax makes an excellent binder. It has a nutty flavour which is perfect in our 12 Health Mixes. 1 tablespoon of ground flax seeds and 3 tablespoons of water will replace 1 egg.
Baking soda and white vinegar. Surprising combo, but these two mixed at the right ratio make a perfect egg replacement and add extra fluff to your muffins.1 teaspoon of baking soda mixed with 1 tablespoon of white vinegar will replace 1 egg.
Chia Seeds. Just like flax, chia seeds have super binding power. Mix 1 table spoon on chia seeds with a third of a cup of water and allow to sit for 15 mins per egg.
Coconut Milk. Mix 2 tablespoons plus 2 teaspoons full fat coconut milk with 1 teaspoon baking powder.