These Vegan Croissants(Rainbow Nourishments) makes a lovely breakfast, and are surprisingly simple to make. These are made in a simpler way than traditional yeasted croissants, so don’t have the same texture, but are super-easy to make! Fill with organic raspberry jam.
Keep fresh dough and other ingredients away from young children and pets. Read more on food safety for people and pets.
To avoid palm oil, make your own puff pastry (it’s really simple, and you can freeze leftovers for the next batch). All you need is Doves Farm organic plain white flour, salt, cold water and vegan baking block (Flora is free from palm oil).
If you make your own jam, you’ll have to sterilise the jars:
Put jars, lids and rubber seals on hot dishwasher cycle (fill with hot water, while warm). Or wash in hot soapy water, and ‘cook’ in pre-heated oven (to 160 degrees C) for 15 minutes (again fill with hot water, while still warm).
Did you know that croissants are not French, they originated in Austria? The ‘kipferl’ (crescent-shaped pastry) has been around since the 13th century, then Viennese baked goods started to arrive in Paris, only in the 1830s.
Also try Anthea’s Almond Croissant Cookie Bars, with a French Frangipane.
More ambitious chefs may wish to try these vegan croissants from Swiss-Italian chef Carlo Cao. These are made the traditional way, with yeast (they take 2 days to make). He even has created a recipe for vegan chocolate croissants.
