A (Vegan) Taste of Iowa: Plant-Based Dutch Letters

IMG_3804When 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!

Get the recipe!


These 100% plant-based Dutch letters rival the traditional version quite well, if I may say so myself. I even re-created the photo from my original post last October.


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