Croissants are traditionally made with a great amount of butter. This 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.
Serves: 16 servings
Dietary: Vegetarian, vegan, 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
- 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.
- Spread your favourite jam or sprinkle some chocolate chips onto the thin dough slices.
- 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.
This recipe has been donated by Francesca Straniero, Registered Associate Nutritionist.
Total calories: 200 kcal
Fat: 9.0 g
Saturated Fat:0.5 g
Carbohydrate: 29.0 g
Total sugar: 6.0 g
Free sugar: 6.0 g
Fibre: 3.0 g
Protein: 4.0 g
Salt: 0.16 g
This version has higher fibre content and reduced saturated fat content.
- Bitter orange marmalade and hazelnuts.
- Chocolate chips and ground almonds
- Once the croissants are ready cut them in half and fill with ground hazelnuts and slices of banana or strawberry.
© 2021 The Caroline Walker Trust