When I lived in Des Moines, Iowa, my perfect Saturday morning involved a long run, followed promptly by a stop at the downtown Farmers’ Market to pick up a Dutch letter. Made of flaky puff pastry and filled with almond paste and brown sugar, the best Dutch letters come from Pella, Iowa’s famous Vander Ploeg Bakery.
Over the years, I have tried my hand at making my own Dutch letters, and last October, I finally got it just about right. Shortly afterwards, I made the switch to a vegan diet. I have been hesitant to try to make Dutch letters since then, because they require butter and eggs. But, now that the school year is over, I’ve been enjoying spending a little more time in the kitchen, and I decided that today was the day to experiment with a 100% plant-based Dutch letter. Using the same basic recipe and method, but with homemade plant-based butter, a commercial egg replacer, and chickpea liquid (yes, you read that correctly), I gave it a go.
The result? Deliciousness!