Summary

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

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Instructions

1. 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.
2. 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.