Vegan Food & Living - October 2017

44 VEGAN FOOD AND LIVING OCTOBER

Total fat

13g

Saturates Salt Sugar Protein

2.6g 0.09g 6.9g 4.1g

FOR THE FILLING

100g (3½oz) ground almonds

4 tbsp icing sugar

60ml (2fl oz) water

1 tbsp vegan margarine or sunfl ower oil

1 tbsp lemon juice

1 tsp almond extract

1 tsp vanilla extract

FOR THE VEGAN EGG WASH

1 tsp syrup (like maple or agave)

1 tsp plant-based milk

OTHER INGREDIENTS

1 sheet of vegan puff pastry

almond fl akes (optional)

icing sugar, for sprinkling

1 Preheat the oven to 180°C/Gas Mark 4.

2 Add all the almond filling/marzipan ingredients into a food

processor and blend until you get a very smooth mixture,

2-3 minutes, depending on your food processor.

3 Roll out a puff pastry sheet and cut it into six long

triangles from the long side. Add a spoonful of the almond

filling to the bottom of the wider side of the long triangle,

then roll over the triangle from the bottom, making sure

the spoonful of almond filling is encapsulated. Seal the

ends and roll the whole triangle in, then bend the ends

inwards to get the typical croissant shape. Repeat with the

other five triangles.

4 Place them on a baking tray lined with baking paper.

5 For the vegan egg wash, just mix 1 tsp of any syrup with

1 tsp of plant-based milk.

6 Baste the croissants with the vegan egg wash and then

sprinkle almond flakes on top.

7 Put into the oven and bake for 15-20 minutes or until the

croissants are golden brown.

8 Sprinkle some icing sugar on top and serve.

Almond croissants

By Philipp Ertl from Exceedingly Vegan (www.exceedinglyvegan.com)

Makes 6 | Prep 15 mins | Cook 20 mins | Calories 178 (per croissant)

Breakfast^ RECIPES

VFL17.Breakfast.indd 44 06/09/2017 11:43