This croissant recipe uses vegetable oil, which helps obtain a lighter version with a reduced saturated fat content. Also, using whole grain flour increases the nutrient value (more vitamins, especially of the B complex) and fibre content. The rocket complements the salmon and cream making it peppery to taste.
Serves: 16 servings
Dietary: Use soy soft cheese if lactose intolerant
Preparation time: 5 1/2 hours
Cooking time: 20 minutes
500 g whole grain flour
100 g sugar
250 ml soy milk
120 g light vegetable oil
5 g active dry yeast
1/2 teaspoon salt
400 g smoked salmon
320 g cream cheese, extra light
80 g rocket
- In a large bowl, mix together the dry ingredients.
- In another bowl mix together the liquid ones.
- Combine the ingredients by adding the liquid ingredients to the dry ingredients.
- Work the dough for around 20 minutes until it is elastic.
- Let the dough sit at room temperature for around 3 hours until the volume has doubled.
- Divide the dough into two parts.
- Use some flour to roll the dough into a thin layer.
- Cut the rolled dough into slices as it was a pizza.
- Roll each slice to obtain a typical form (start from the larger side).
- Brush the croissant with some soy milk and let it sit for around 30 minutes to 2 hours.
- Bake at 175°C for 20 minutes.
- Remove from oven and cool.
- When cool, cut in half and spread the cream cheese on the bottom half, then add the salmon and fresh rocket.
This recipe has been donated by Francesca Straniero, Registered Associate Nutritionist.
Total calories: 279 kcal
Fat: 12.0 g
Saturated Fat: 1.8 g
Carbohydrate: 28.0 g
Total sugar: 9.5 g
Fibre: 3.6 g
Protein: 13.0 g
Salt: 1.1 g
This wholegrain croissant recipe has higher fibre content and reduced saturated fat content than the traditional croissant. The filling increases the nutrient content, making it a good source of omega-3 fatty acids, protein (increasing its satiety value), vitamin D, E, K and B vitamins (thiamin, niacin, B6, folate and vitamin B12).
- For a less expensive option, try pastrami or thinly sliced ham.
© 2021 The Caroline Walker Trust