Welcome to the premier posting for Monday Meal Makeover. Here we will try to up your Monday meal game for breakfast, lunch, dinner, dessert, or snacks. All the recipes that can be adapted will include:
- Gluten-Free, Celiac Disease
- Low Sugar/ Low Carb
- No Sugar
- Lactose Intolerance/Egg Allergies
For what I hope will be the first of many, welcome to the first Monday Meal Makeover.
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Blueberry Muffins by Tastes Better From Scratch adapted by Chamein Canton
1 1/2 cups all-purpose flour (gluten-free all-purpose flour, 1 to 1 gluten-free baking blend, sorghum, millet, sweet or brown rice flour)
3/4 cup granulated sugar (Swerve sweetener, Splenda granulated, coconut, raw cane, or turbinado sugar, pulsed fine)
1/2 teaspoon kosher salt
2 teaspoons baking powder
1 ½ teaspoons grated lemon or orange zest
1/3 cup oil (vegetable or canola oil)
1 large egg (2 tablespoons Aquafaba, ¼ cup silken tofu pureed with 1/8 teaspoon baking soda, 1 flaxseed or chia seed egg, or egg replacer)
1/3 cup buttermilk (dairy: full-fat, low-fat, or light) (non-dairy: almond, rice, soy, or light coconut milk with 1 teaspoon lemon juice or apple cider vinegar, mixed. Let stand for at least five minutes before using)
1 teaspoon vanilla
¼ teaspoon lemon or orange extract, optional
1 cup blueberries , fresh or frozen
2 Tablespoons granulated sugar (Swerve sweetener, Splenda granulated, coconut, raw cane, or turbinado sugar pulsed fine)
2 Tablespoons light brown sugar (Swerve brown sugar substitute, organic light brown sugar)
2 Tablespoons all-purpose flour (gluten-free all-purpose flour, 1 to 1 gluten-free baking blend, sorghum, millet, sweet or brown rice flour)
2 Tablespoons cold unsalted or salted butter, chopped (vegan unsalted or salted butter)
1/2 teaspoon ground cinnamon
Preheat oven to 400 degrees F. Line a standard size muffin tin with liners, or grease well with non-stick cooking spray.
In a large mixing bowl combine the flour, sugar, salt, orange or lemon zest, and baking powder.
Add oil, egg, buttermilk, vanilla, and orange or lemon extract (if using), and mix just until combined. Don’t over mix (the batter doesn’t need to be “smooth”)
Toss the blueberries in a spoonful of flour. This will help them not to sink to the bottom of the muffin. Gently fold blueberries into the batter.
Fill muffin cups 2/3 full with batter.
If you are making the crumb topping:
Add all of the ingredients to a bowl. Use your fingers, pastry cutter, or a fork to work the butter into the mixture.
Sprinkle crumb mixture over the tops of muffins in the pan.
Bake for about 5 minutes at 400-degrees, then reduce the temperature to 375-degrees. Bake for about 18-20 minutes or until a toothpick inserted in the center comes out clean or with just a few crumbs.
Remove muffins from oven and allow to cool in the pan for 10 minutes, before removing to a wire rack to cool completely.
- The bake time may vary by ovens. It may take a little longer or a shorter time depending on your oven. I tend to err on the side of a toothpick coming out clean or with a few crumbs when inserted in the center of the muffins.
- I don’t recommend using shortening or butter-flavor shortening. It makes the batter heavier and the muffins oily.
Cast Iron Roasted Chicken- Recipe from America’s Test Kitchen adapted by me
1 whole chicken. Fryer or young chicken
Canola or vegetable oil
This is the seasoning rub I use, adapt it to your likes and measure it out to the size of the chicken.
Paprika sweet or smoked
Remove the chicken back. Set aside to make stock
Combine the seasoning in a bowl
Tie the legs together with kitchen twine.
Season the chicken skin side down
Place into a cast iron skillet
Make sure the skin of the chicken is dry. Rub the skin with oil. Season liberally and tuck the wings underneath. Roast In hot oven 450-475. Make sure there’s about seven inches from the rack to the top of the oven.
Roast for about 1 hour. It could be more or less depending upon your oven. So keep a watchful eye. The temp of the chicken should be about 160-165 degrees from the thickest part of the chicken.
2 tablespoon olive oil
1 small onion finely chopped
3 cloves of chopped garlic
1 cup of ketchup
1 tablespoon tomato paste
1/4 cup molasses * (sorghum syrup)
1/4 cup apple cider vinegar
3 tablespoons packed dark brown sugar
2 teaspoons Worcestershire
1 teaspoon mustard powder
pinch of cayenne
1 tablespoon chili powder
pinch of allspice
In a saucepan over medium heat, saute onions until tender, about four to five minutes. Add garlic, and stir for one minute. Add the tomato paste, and carmelize it stirring for two minutes. Add the ketchup, molasses, cider vinegar, and brown sugar. Stir for one minute. Add the chili powder, Worcestershire sauce, mustard, pinch of cayenne, and allspice. Stir. Add 1/4 cup water and cook stirring for four minutes until thickened. Take the sauce off the heat and let cool. Blend with an immersion blender until smooth. You can also use a blender or food processor, but be sure it’s cool. It will make for quite the science lesson and a mess.
- Spruce Eats list of molasses substitutes
If you don’t have molasses, you can make one of several quick substitutes. Replace one cup of molasses with one of the following: 1 cup dark corn syrup, honey, or maple syrup. 3/4 cup firmly packed brown sugar
3/4 cup granulated sugar, plus 1/4 cup water
These substitutions may alter the taste of your recipe a bit. If the molasses flavor is vital to the success of your recipe, try the brown sugar substitute. Since brown sugar is granulated sugar and molasses it’ll be the closest flavor match. Maple syrup or dark corn syrup would be the next best choice.
If you have to use granulated sugar or honey as the substitute, consider increasing the spices in the recipe a bit to make up for the flavors that the molasses would have contributed.
I’ve been in the publishing industry as a literary agent and an author for a long time. Publishing has gone through changes over time. Some changes have been permanent, while others were essentially transient. It’s still centered around fiction and nonfiction with a host of genres and sub-genres. Both fiction and nonfiction books are reflective of the times, trends, and movements. Nonfiction books that focused on race and gender, now include titles that cover the Black Lives Matter Movement, transgender issues, and gender identity to name just a few. The same applies to fiction sub-genres in a multitude of categories, I am going to focus on women’s fiction.
Wikipedia defines women’s fiction as an umbrella term for women centered books that focus on women’s life experience that are marketed to female readers, and includes many mainstream novels or women’s rights Books. It is distinct from Women’s writing, which refers to literature written by women. The Women’s Fiction Writers Association says women’s fiction may include romance, or it may not. It could be contemporary or historical and have magical, mystery, thriller, or other elements. What defines a novel as women’s fiction is that the driving force is the protagonist’s journey toward a more fulfilled self.
The wonderful thing about fiction is it allows you to create a world from your mind’s eye. The only limitations are the ones you put on yourself, at least that’s the case when it’s just you and your laptop or notebook. If you are a female author who happens to be north of forty or fifty-plus, then you are in for a fight from the outside.
There is so much talk about age and how it’s just a number. The fact is that your grandparents’ fifty looks nothing like it does today. With good nutrition, skin care, and surgical intervention, in some cases, people are not only living longer, they are looking better than ever. Moreover, the sit in a rocking chair mentality has gone out of the window. You are more likely to find a grandmother in a spin class, and if she does like to knit, today’s north of fifty grandmothers are doing it in between yoga and Pilates. Life north of forty is viewed as an opportunity to make our second acts more exciting and fulfilling.
It’s the reason I am often puzzled by fiction categories for women over forty. First off, a lot of people think romance when you say you’re an author. There’s nothing wrong with being a romance author at all. It’s the most popular category in fiction. Romance novels focus on relationships and romantic love with an emotional and happy ending. When it comes to stories of love, everyone wants a happy and satisfying end. However, that view or path changes as we get older, and many female authors who are north of forty, fifty, and even sixty-plus reflect that in their writing.
Currently, romances for people over forty are called seasoned romances. Some hold to the happily ever after formula, only with older characters. Why it’s categorized differently when it’s still all about love, is beyond me. Then there are the seasoned romances where the path to true love isn’t easy. It’s fraught with many of the issues people over forty face when looking for love, or when they are trying to keep romance alive in a relationship. In Shakespeare’s A Midsummer Night’s Dream we’re watching the Athenians pursue love and all its follies, and find The Bard was quite correct to state that the course of true love never did run smooth. Romances with older characters develop the romance in a nuanced way that reflects their experience and the time in their lives. Situations when one was quick to get angry about and summarily dismiss at thirty-years-old, aren’t looked at in the same way at forty or fifty. In the end, north of forty and fifty characters are looking for love and find it, but the path to get there is different.
Then there is the relatively new genre of chick-lit. Viewed by some as a derogatory term, it’s loosely defined as literature that appeals mainly to women. (obviously, a man’s idea) The other definition for chick-lit is a genre fiction which “consists of heroine-centered narratives that focus on the trials and tribulations of their individual protagonists. What’s not said in this definition is what is usually found when you pitch it to editors. Chick-lit is about women in their twenties and thirties. Anything written with characters over forty is defined as either matron-lit or hen-lit, neither of which particularly flattering. Matron is a term associated with female prison guards or a verb that’s the kiss of death in fashion. Hen conjures up images of women sitting in a room laughing or talking while men refer to their chatter at clucking. Why can’t women over forty and fifty still be chicks? Writing about mature men isn’t called Prostate-lit or Dick-lit for men who use Viagra. No one would dare do such a thing even though publishing is overwhelmingly female, but it’s still mostly a boys club the further up the chain of command you go.
I started referring to my writing as Still A Chick Lit as I went through my forties to being in my fifties. Life and love are essentially the same, but there’s much change as you age. If you’re single/divorced, the dating pool is considerably smaller and you don’t have the time to take long applications. Everything has to be put on the table rather quickly so you can make the decision if you want to pursue a relationship or not. It comes down to the devil you know or the devil you don’t know. The number of people who get back together after divorce or long-term dating/cohabitating is quite large. I used to wonder about that when I was in my thirties. I couldn’t fathom doing such a thing. If you got rid of a man, you did it for a good reason. He should stay gone, right? Well no. I’m not sure if it’s a matter of being mature, scared, or just tired of the gerbil wheel of dating. Things change and there’s a level of acceptance and communication that you are a little more willing to do to make love work.
The bottom line is grey hair in a book doesn’t mean the story is old. As a matter of fact, you can find a plethora of characters that are made more charming and interesting with age. One of the biggest announcements at the end of 2020 was a Sex and the City re-boot with three of our favorite ladies in New York navigating their lives as women in their fifties with husbands, children, careers, and friendships. What made the series and subsequent movies successful was going on the journey with Carrie, Samantha, Miranda, and Charlotte. Age didn’t make them any less interesting. In fact, they became more inspiring as women over forty and fifty began to think about their lives in different ways. Why that won’t happen with books is beyond me, but it’s something that I hope to change.
I hope that you will come with on this journey as an author of Still A Chick-lit and nonfiction passion projects to go on this journey with me
Classic Chocolate Cake recipe from Add A Pinch and adapted by me
2 cups all-purpose flour (gluten-free all-purpose flour, 1 to 1 gluten-free baking blend, sweet rice, or sorghum flour)
2 cups sugar (Swerve sweetener, Splenda granulated, golden sugar, coconut or turbinado sugar, pulsed finely)
3/4 cup unsweetened cocoa powder (Dutch-process cocoa or regular unsweetened cocoa)
2 teaspoons baking powder
1 1/2 teaspoons baking soda
1 teaspoon salt
1 teaspoon espresso powder
1 cup buttermilk (non-dairy: 1 cup almond, soy, rice, or light coconut milk plus 1 tablespoon apple cider vinegar or lemon juice)
1/2 cup vegetable oil canola oil, or melted coconut oil
2 large eggs (1/2 cup Aquafaba, ½ cup silken tofu plus ¼ teaspoon baking soda, 2 flaxseed or chia seed eggs, or egg replacer)
2 teaspoons vanilla
1 cup boiling water
Preheat oven to 350º F. Prepare two 9-inch cake pans by spraying with baking spray or buttering and lightly flouring.
For the chocolate cake:
- Add flour, sugar, cocoa, baking powder, baking soda, salt and espresso powder to a large bowl or the bowl of a stand mixer. Whisk through to combine or, using your paddle attachment, stir through flour mixture until combined well.
- Add buttermilk, vegetable oil, eggs, and vanilla to flour mixture and mix together on medium speed until well combined. Reduce speed and carefully add boiling water to the cake batter until well combined.
- Distribute cake batter evenly between the two prepared cake pans. Bake for 30-35 minutes, until a toothpick or cake tester inserted in the center of the chocolate cake comes out clean.
- Remove from the oven and allow to cool for about 10 minutes, remove from the pan and cool completely.
The cake batter will be very thin after adding the boiling water.
Let the baked cake layers cool completely. Wrap them well with plastic wrap and then with foil. Put each layer into a freezer bag and freeze up to 2 months. To serve, thaw in the refrigerator overnight with wrapping intact. The next day, the layers are ready to fill and frost
Chocolate Buttercream Frosting by Add a Pinch adapted by me
1½ cups butter 3 sticks, softened (vegan butter, margarine)
1 cup unsweetened cocoa (Dutch process cocoa or regular unsweetened cocoa powder is fine)
5 cups confectioner’s sugar (Organic confectioner’s sugar, Swerve confectioner’s sugar substitute)
½ cup milk (dairy: whole milk, 2%) (non-dairy: almond, soy, rice, or light coconut milk)
2 teaspoons vanilla
½ teaspoon espresso powder or 1 tablespoon brewed coffee
Add cocoa to a large bowl or bowl of stand mixer. Whisk through to remove any lumps.
Cream together butter and cocoa powder until well-combined.
Add sugar and milk to cocoa mixture by adding 1 cup of sugar followed by about a tablespoon of milk. After each addition has been combined, turn mixer onto a high speed for about a minute. Repeat until all sugar and milk have been added.
Add vanilla extract and espresso powder and combine well.
If frosting appears too dry, add more milk, a tablespoon at a time until it reaches the right consistency. If it appears to wet and does not hold its form, add more confectioner’s sugar, a tablespoon at a time until it reaches the right consistency.
3 tablespoons cornstarch
2 tablespoons water
1 ½ cups almond milk (soy, rice, or light coconut milk) (dairy: whole milk, 2 %, non-fat milk)
¼ teaspoon vanilla extract
¼ cup white sugar (Swerve sweetener, Splenda granulated, golden sugar, coconut, or raw cane sugar, finely pulsed)
¼ cup unsweetened cocoa powder (Dutch-process or regular unsweetened cocoa powder
In small bowl, combine cornstarch and water to form a paste.
In large saucepan over medium heat, stir together soy milk, vanilla, sugar, cocoa and cornstarch mixture. Cook, stirring constantly, until mixture boils. Continue to cook and stir until mixture thickens. Remove from heat. Pudding will continue to thicken as it cools. Allow to cool five minutes, then chill in refrigerator until completely cool.
Dairy whipped cream
½ cup whipping or heavy cream, chilled
¼ teaspoon to ½ teaspoon cream of tartar
2 tablespoons confectioner’s sugar (Organic confectioner’s sugar, Swerve confectioner’s sugar substitute)
In a clean glass or metal bowl, add the heavy cream and cream of tartar.
On medium-high speed whip the cream and slowly sprinkle the sugar in. Continue whipping until soft peaks begin to form. When you run a spoon through the bowl, it should leave a path.
To make the chocolate mousse filling, fold in ½ the whipped cream into the cooled chocolate pudding. Fold until you don’t see any white streaks. Then fold in the remaining whipped cream. You can put it in the fridge for up to 1 day in advance, otherwise, fill the cake right away. Let the filled cake set in the fridge for at least an hour before serving.
Vegan Whipped cream recipe from Minimalist Baker
1 14-ounce can coconut cream or full-fat coconut milk (do not use cream of coconut, it’s too sweet and won’t work, It’s great for a pina colada) (I like Whole Foods 365 brand of coconut milk)
1/4 – 3/4 cup organic icing/powdered sugar (Swerve confectioner’s sugar substitute)
1/2 tsp vanilla extract (optional)
Chill your coconut cream or coconut milk in the refrigerator overnight (see notes for top brands!), being sure not to shake or tip the can to encourage separation of the cream and liquid. See notes for more insight / troubleshooting.
The next day, chill a large mixing bowl 10 minutes before whipping.
Remove the coconut cream or milk from the fridge without tipping or shaking and remove the lid. Scrape out the top, thickened cream and leave the liquid behind (reserve for use in smoothies).
Note: if your coconut milk didn’t harden, you probably just got a dud can without the right fat content. In that case, you can try to salvage it with a bit of tapioca flour – 1 to 4 Tbsp (amount as original recipe is written // adjust if altering batch size)- during the whipping process. That has worked for me several times.
Place hardened cream in your chilled mixing bowl. Beat for 30 seconds with a mixer until creamy. Then add vanilla (optional) and powdered sugar (or stevia) and mix until creamy and smooth – about 1 minute. Taste and adjust sweetness as needed.
Use immediately or refrigerate – it will harden and set in the fridge the longer it’s chilled. Will keep for up to 1 – 2 weeks!
For as long as I can remember I loved to write. My paternal grandmother, was an avid and voracious reader. She went through about three books a week. She was a big Sidney Sheldon fan. The cover for the Other Side Of Midnight still sticks out in my mind. Grandma Salley, my maternal grandmother loved to read, but she was also an epic letter writer. She corresponded with friends and family weekly, and never seemed to run out of things to write about.
Thankfully, as a professional writer and author, I have never been at a loss when it comes to things to write about. Writer’s block is real thing and feel paralyzing. Conversely, the overabundance of ideas can easily result in choice overload, making it difficult for writers to narrow the choices and make a decision. I tend to fall into the latter situation, and heading into the kitchen helps me get over the hump.
I make the most of the tactile nature of cooking and baking to take my mind off the choices and focus it on another task. Nine times out of ten, I figure out my next steps through baking. However, when I’m not sure what I should do next, I take out the big guns and delve into more complicated recipes for pastries, like croissants.
Cooking something that is a bit more complex like paella or a Bolognese sauce, can work, but it’s the order found in baking that’s more effective for me. In cooking, as long as you stick to the basics of techniques, you can adjust seasoning, add more or less of an ingredient, or even omit something. That’s not the case in baking, it’s a science. You cannot add more leaveners like baking powder, baking soda, or yeast. Eggs are important for structure. Milk and butter add to tenderness and texture. Even in gluten-free and vegan baking, the substitutions must do the same thing, which is a challenge, but can be accomplished. The order in baking works for my writing process and channels stress.
Laminating dough creates thin layers of dough and butter through the process of rolling and folding. It’s tedious, but something about it works for me. With each turn, my mind clears and I find the clarity needed to decide what’s next in my manuscript, whether it’s adding another character, or fleshing another character further to add dimension for the reader. Is the dialogue snappy or too smart or overly witty for witty’s sake. Naturally, this is my process, and every writer is different. Some go running or take a walk. Others go to their favorite diner or park to watch people. A long drive is a good option too. The fact is anything that brings you peace will inspire and break your writer’s block or illuminate the path to making the right choice to move your story forward. Admittedly, if you work it out in the kitchen, both you and the people around you receive a very tasty benefit. In my case today, they get croissants. There’s nothing wrong with that.
King Arthur Baker’s Croissant recipe adaptation by me
2 large eggs + enough warm water to make 2 cups (454g) of liquid (6 tablespoons Aquafaba or ½ cup silken tofu pureed with ¼ teaspoon baking soda) **
1/4 cup (50g) sugar, divided
5 1/2 to 6 cups (659g to 723g) (gluten-free all-purpose flour or 1 to 1 gluten-free baking blend flour)**
2 1/4 teaspoons instant yeast (1 packet)
2 tablespoons (28g) salted butter, melted (vegan butter) **
1/2 cup (56g) Baker’s Special Dry Milk or nonfat dry milk, optional
1 scant tablespoon (16g) table salt
1 teaspoon vanilla extract (optional; for sweet pastry)
30 tablespoons (425g) unsalted butter, cool to the touch (vegan butter)**
3/4 teaspoon table salt or ½ teaspoon kosher salt
1/2 cup (60g) Unbleached All-Purpose Flour (gluten-free all-purpose flour or 1 to 1 gluten-free baking blend flour)**
For the dough: Put the eggs and water in a large mixing bowl. Add 1 tablespoon of the sugar, 3 cups (362g) of the flour, and the yeast. Mix until well blended; set aside to let the sponge work.
For the butter: Cut the butter into 1˝ chunks and combine with the salt and flour at low speed in a stand mixer fitted with the paddle attachment just until smooth, with no lumps. Be careful not to beat too much; you don’t want to incorporate any air. My tip, while the stand mixer with the paddle attachment works well, you do run the risk of add air to the butter. I used my pastry cutter and worked the flour and butter into pea-size clumps, then turned it out onto parchment paper, put another sheet of parchment over and rolled the butter until I had the shape I wanted. Then in the fridge it went.
Spread the butter on a piece of plastic wrap and shape into an 8˝ square. Wrap and refrigerate for 30 minutes.
Finish the dough: Add the melted butter to the sponge. Whisk together the remaining sugar, 2 1/2 cups (298g) of the flour, the dry milk, and salt and add to the sponge. Mix until the dough forms. Knead for 5 minutes; touch the dough lightly with your finger. If it’s still sticky, add the remaining flour 2 tablespoons at a time until the dough is the desired consistency. Once the dough is smooth and elastic, pat it into a 9˝ square, then wrap and refrigerate for 30 minutes.
To laminate the dough: Remove the chilled dough from the refrigerator and gently roll it to a 12″ square.
- Unwrap the butter square and place it in the center of the dough at a 45° angle, so it looks like a diamond in a square. Pull the corners of the dough into the center of the butter diamond. Moisten the edges with a little water and pinch the seams together well to enclose the butter. Dust the top with flour and turn the packet over.
- Tap the dough all over with a rolling pin, encouraging it into a rectangular shape. Once it’s pliable, roll it to a 20˝ x 10˝ rectangle, picking it up and dusting lightly with flour as needed.
- When you’ve reached the proper size, use a dry brush to sweep off any excess flour and fold the dough in thirds, like a business letter. Take care to keep the edges straight and line them up directly over each other. If the dough slides around, use a little water at the corners to tack them in place. This is your first turn.
- Rotate the dough out so it looks like a book about to be opened. Roll the dough out once more to 20˝ x 10˝ and fold it as before. This is the second turn. Wrap the dough and refrigerate it for 30 minutes to allow the gluten in the dough to relax.
- Give the dough two more turns after its rest, then wrap the dough well and refrigerate for at least 1 hour or overnight before using. You can also freeze the dough at this point.
To shape the croissants: Cut the packet of dough in half. Wrap and refrigerate or freeze one half.
- Roll the other half to a 13˝ x 18˝ rectangle. Trim the edges about 1/4˝ all the way around with a ruler and pizza cutter. This removes the folded edges that would inhibit the dough’s rise.
- Cut the dough in thirds lengthwise and in half down the center. This will give you six 4˝ x 9˝ pieces. Cut these pieces in half diagonally and arrange them so the points are facing away from you. Stretch them gently to make them a little longer, then cut a 1˝ notch in the center of the base of each triangle.
- Take the two inside corners of the notch and roll them up toward you, building a curved shape as you roll the base of the dough toward the tip. Make sure the tip ends up under the bottom of the croissant. Place the shaped pastry on a parchment-lined baking sheet, curving the ends toward each other. Refrigerate for 30 minutes.
- Take the croissants out of the refrigerator, and let them warm and rise for 60 to 90 minutes at room temperature. They should expand noticeably, and when you gently press one with your finger, the indentation should remain.
- Towards the end of the rise time, preheat the oven to 425°F. Brush each croissant with an egg beaten with 1 tablespoon water. Bake for 15 minutes, then reduce the oven’s temperature to 350°F and bake for 10 to 15 minutes more, until deep golden brown and no raw dough is visible where the layers overlap. Remove from the oven and let cool on the pan on a rack for 20 minutes before serving.
Tips from King Arthur Bakers
Bubbles and leaks: It’s not unusual to have air trapped inside your laminated dough. If this happens, simply pop the bubble with a toothpick and press the dough down to lie flat. If there’s a bare spot where butter is coming through, dust the leak with flour, pressing down lightly so it sticks, and continue on with the fold. Refrigerate the dough as soon as the fold is done, to firm it up.
As you work, keep the dough, work surface, and your rolling pin well dusted with flour. Turn over the dough from time to time. As you roll, you tend to expand the top layers more than the bottom. By flipping the dough over, you’ll even that out. Before folding the dough over on itself, use your pastry brush to sweep off excess flour. This will help the dough stick to itself after folding, so the layers don’t slide around.
When rolling the dough, especially for the first time, be sure the dough and butter are at the same consistency; this will make rolling much smoother and the layers will be more even.
Vegan/non-dairy adaptation tips
** For most vegan bakes that have less than three eggs, I usually list flaxseed or chia seed eggs and egg replacer. We tried that in the test kitchen and both substitutions don’t work as well, it’s too dry even with additional liquid added. To keep the recipe as close to the original as possible the Aquafaba and silken tofu eggs worked beautifully.
** I also normally list more gluten-free flour alternatives, but we found that gluten-free all purpose and the baking blend worked exceedingly well
** Vegan butter is the best alternative. Margarine is too oily and you won’t get the same flaking as you get with butter