Martin`s Croissant – Vegan, No Sugar
by Editorial Staff
Summary
| Prep Time | 25 mins |
| Cook Time | 20 mins |
| Total Time | 1 hr 15 mins |
| Course | Breakfast |
| Cuisine | European |
| Servings (Default: 1) |
Ingredients
- 500 g flour, e.. spelled or rye
- 250 ml soy milk (soy drink), or oat or rice milk
- 30 g dry yeast
- 2 banana (s)
- 80 g thick juice
- 60 g mararine, veetable
- 1 pinch (s) salt
- 1 pinch vanilla
- 1 tablespoon apple juice
- possibly thick juice (agave), for brushing
Print Recipe
Pin Recipe Instructions
- Let the yeast rise in 5 tablespoons of lukewarm soy milk for 15-20 minutes. Mash the bananas into a pulp in a bowl with a fork. Put the flour in a bowl, make a well in the middle. Add the yeast, banana mash, agave syrup, margarine, soy milk, apple juice, vanilla and salt. Mix everything together and knead into a smooth dough. Cover and let rise in a warm place for 30 minutes.
- Roll out the dough in portions on a surface dusted with plenty of flour and cut into triangles. Spread a thin layer of agave syrup over the triangles and roll up into croissants starting at the broad end. Bake in the oven at 200 ° C for approx. 20 minutes until golden brown. Before cooling down, brush the outside with agave syrup, but the croissants will then be very sticky.
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