Wholegrain Croissants

Wholegrain Croissants

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



  1.  In a large bowl, mix together the dry ingredients.
  2.  In another bowl mix together the liquid ones.
  3.  Combine the ingredients by adding the liquid ingredients to the dry ingredients.
  4.  Work the dough for around 20 minutes until it is elastic.
  5.  Let the dough sit at room temperature for around 3 hours until the volume has doubled.
  6.  Divide the dough into two parts.
  7.  Use some flour to roll the dough into a thin layer.
  8.  Cut the rolled dough into slices as it was a pizza.
  9.  Spread your favourite jam or sprinkle some chocolate chips onto the thin dough slices.
  10.  Roll each slice to obtain a typical form (start from the larger side).
  11.  Brush the croissant with some soy milk and let it sit for around 30 minutes to 2 hours.
  12.  Bake at 175°C for 20 minutes.


This recipe has been donated by Francesca Straniero, Registered Associate Nutritionist.


Nutrition Information

Per serving: 
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


Nutrition Facts

This version has higher fibre content and reduced saturated fat content.



  1.  Bitter orange marmalade and hazelnuts.
  2.  Chocolate chips and ground almonds
  3.  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