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RE: Meera Sodha’s recipe for Ethiopian Easter bread | The new vegan | Food | The Guardian
I agree - I love butter (and cheese, it has to be said).
There's definitely a nutrition problem about lack of fats and fatty acids.
Although I thought this loaf looked soft and moist enough to eat (at least on the first day) with no spread.
But maybe not :)
I was vegan ... years ago. I do remember with the use of vegetable oils, cakes and bread could be quite moist. But I would not eat like that now. Perhaps the only oil I might try to bake with would be olive oil or coconut oil. But butter really can take baking to a new level. You can't beat a buttery croissant:):):)
So true!
I haven't tried croissants yet ...