Soft layered vegan croissants with ground cinnamon and dark chocolate chips make a super and healthy breakfast!
I want to start this week by giving you a sweet and healthy breakfast idea: vegan pumpkin croissants!
Am I the only one in LOVE with pumpkin? Pumpkin is what makes fall a bearable season. I don’t know you, but fall makes me sad. I just love summer too much I guess.
However pumpkins are among my absolute favorite food to eat, and are in fact, something I have on a weekly base until spring! They are a super healthy source of carbs, fibres and lots of minerals
These croissants are vegan soft, layered and not overly sweet. And if you like cinnamon and dark chocolate you are going to LOVE THEM!
Ingredients (make 8 small croissants):
for the dough
- 75 g whole grain flour
- 75 g bread flour
- 50 ml agave syrup
- 150 g cooked pumpkin (weighted raw then cooked in oven and mashed with a fork)
- 20 g melted coconut oil
- a pinch of salt
- 1/4 tsp vanilla extract
- 10 g dry active yeast
for the filling
- 1 tbsp melted coconut oil
- 2 tbsp soy milk
- 1/3 cup dark chocolate chips (vegan)
- ground cinnamon
- 2 tbsp can sugar
In a large bowl mix together salt, mashed pumpkin and coconut oil
Add the vanilla extract and dry ingredients and knead the dough until you get a smooth and elastic dough
Place the dough into a oiled container, cover with plastic wrap and let it rest until it doubles in size (about 1,5-2h). Then place the dough in your fridge overnight
The following morning take the dough out of your fridge and let it stand on your kitchen counter for about 1h. Then divide it into 6 pieces
Roll the first piece into a circle, lightly brush it with coconut oil and dust it with some cinnamon and can sugar
Roll the second piece, place it on top of the first one then brush it with melted coconut oil and cover it with some chocolate chips.
Repeat with the remaining pieces of dough. Cut the dough now into 8 pieces
and roll each one from the longer side to the shortest. Let them stand on your counter for 30 min.
Then brush the top of each croissant with soy milk and bake in pre-heated oven at 180C for about 20 min. Remove from the oven and let your vegan croissant cool down on a wire rack
Serve them up warm!
They will be flaky and soft!