Whatever your reason for baking without eggs and dairy, whether it be allergies, ethical concerns, or you’re simply interested in trying something different, this blog is for you.
I launched The Misfit Baker in 2011 as a way to reach out to people who, like me, eschew eggs and dairy but still love dessert. I want people to have cakes and cookies that they can take to family gatherings or bake sales and confidently place next to the “traditional” desserts being offered.
So if you’re ready for some drool-worthy dessert recipes, with a few healthier options thrown into the mix for fun, then be sure to subscribe to the blog. Also, don’t forget to check out The Misfit Baker on Facebook, Twitter, Pinterest, and Instagram.
If you have any questions, don’t be shy. Ask away! I want to help make your life delicious! 🙂
I figured if I was going to make the world a better place, I’d do it with cookies.
–Ana Pascal, “Stranger than Fiction”
So, who is The Misfit Baker?
Hi! I’m Starr, the baker/cook, photographer, and writer behind The Misfit Baker.
In 2009, I embraced veganism and loved everything about it… Everything, that is, except the baking. After sampling more than my fair share of dry, disappointing baked goods (usually harbouring a distinctive “health food” flair), I understood why vegan baking had such a bad rap. For a lifelong dessert enthusiast, this just wasn’t going to do. So I set out to see if it really had to be that way… Spoiler Alert: It doesn’t 😉 … As my knowledge grew and my techniques improved, I became more and more passionate about sharing this way of baking.
When I’m not baking, I can be found volunteering at our local animal shelter, pouring over cookbooks, and sometimes I even find time for a little beading.
I love baking for others and the smiles homemade treats can bring. Together, we can make the whole world smile! 😀