RECIPE STORY

These flaky croissants are dairy-free, egg-free, and sugar-free, made with flavourful sourdough starter.

They are a vegan and healthier alternative to the classic French pastry with half the fats and three times more fibres.

Nutrients

Health Time 12h 30m Cost 336 kcal The nutrients information on this page refers to a 2000 Kcal daily intake diet. Each nutrient has a progress bar. A full progress bar represents the total allowance for the nutrient, based on a 500 Kcal meal. Carbs, Sugars, Total Fats, Saturates Less than 50% of maximum recommended intake for a meal Between 50% and 95% of maximum recommended intake for a meal More than 95% of maximum recommended intake for a meal Fibers, Proteins More than 50% of recommended intake for a meal Between 25% and 50% of recommended intake for a meal Less than 25% of recommended intake for a meal By visiting the full recipe page , you can get a more in depth breakdown of the nutrients for this recipe. If you prefer reading the recipe in this format instead, a link to the full recipe page will be provided at the end!

Good for Diets

Vegetarian Vegan Alcohol-Free Pescatarian Nuts Gluten 12

Ingredients List

Name: Low-Fat Vegan Sourdough Croissant
Total time: 750 min
Yield: 12 servings
Cuisine: French
Ingredients: 400 g of Plain White Flour; 150 g of Wholemeal Flour; 1 tsp of Salt; 4 tbsp of Maple Syrup; 180 mL of Lukewarm Water; 100 mL of Lukewarm Almond Milk; 180 g of Sourdough Starter; 40 mL of Rapeseed Oil; 170 g of Plain White Flour; 110 mL of Sunflower Oil

Step 1 Feed your starter with flour and water to activate the sourdough. Leave it to ferment until bubbly and doubled in volume. Plain White Flour 170 g Sunflower Oil 110 mL Plain White Flour 400 g Wholemeal Flour 150 g Salt 1 tsp Maple Syrup 4 tbsp Lukewarm Water 180 mL Lukewarm Almond Milk 100 mL Sourdough Starter 180 g Rapeseed Oil 40 mL Adjust servings and measurement unit in the full recipe page .

Ingredients List

Step 2 Work all the dough ingredients for 10 minutes into a soft and slightly sticky mixture. Plain White Flour 170 g Sunflower Oil 110 mL Plain White Flour 400 g Wholemeal Flour 150 g Salt 1 tsp Maple Syrup 4 tbsp Lukewarm Water 180 mL Lukewarm Almond Milk 100 mL Sourdough Starter 180 g Rapeseed Oil 40 mL Adjust servings and measurement unit in the full recipe page .

Ingredients List

Step 3 Cover and prove the dough for 4 hours at room temperature, and then in the fridge for another 4 hours, or overnight. Plain White Flour 170 g Sunflower Oil 110 mL Plain White Flour 400 g Wholemeal Flour 150 g Salt 1 tsp Maple Syrup 4 tbsp Lukewarm Water 180 mL Lukewarm Almond Milk 100 mL Sourdough Starter 180 g Rapeseed Oil 40 mL Adjust servings and measurement unit in the full recipe page .

Ingredients List

Step 4 For the oil spread, whisk oil, flour, and a pinch of salt into a smooth paste. Then, refrigerate it for 20 minutes. Plain White Flour 170 g Sunflower Oil 110 mL Plain White Flour 400 g Wholemeal Flour 150 g Salt 1 tsp Maple Syrup 4 tbsp Lukewarm Water 180 mL Lukewarm Almond Milk 100 mL Sourdough Starter 180 g Rapeseed Oil 40 mL Adjust servings and measurement unit in the full recipe page .

Ingredients List

Step 5 Roll the dough into a square and spread the oil paste over the centre. Then, pack it up, folding the dough edges over the spread, and roll it out into a long rectangle. Plain White Flour 170 g Sunflower Oil 110 mL Plain White Flour 400 g Wholemeal Flour 150 g Salt 1 tsp Maple Syrup 4 tbsp Lukewarm Water 180 mL Lukewarm Almond Milk 100 mL Sourdough Starter 180 g Rapeseed Oil 40 mL Adjust servings and measurement unit in the full recipe page .

Ingredients List

Step 6 Part 1 To laminate the pastry, fold the bottom third of the dough rectangle over the centre and then the top third, like a letter. Plain White Flour 170 g Sunflower Oil 110 mL Plain White Flour 400 g Wholemeal Flour 150 g Salt 1 tsp Maple Syrup 4 tbsp Lukewarm Water 180 mL Lukewarm Almond Milk 100 mL Sourdough Starter 180 g Rapeseed Oil 40 mL Adjust servings and measurement unit in the full recipe page .

Ingredients List

Step 6 Part 2 Then, roll it out and transfer it, seam side down, onto a tray. Prove for 1-2 hours in the fridge; repeat the folding step twice. Plain White Flour 170 g Sunflower Oil 110 mL Plain White Flour 400 g Wholemeal Flour 150 g Salt 1 tsp Maple Syrup 4 tbsp Lukewarm Water 180 mL Lukewarm Almond Milk 100 mL Sourdough Starter 180 g Rapeseed Oil 40 mL Adjust servings and measurement unit in the full recipe page .

Ingredients List

Step 7 Part 1 Thinly roll out the dough, cut it out into triangles, and roll each of them into a croissant. Plain White Flour 170 g Sunflower Oil 110 mL Plain White Flour 400 g Wholemeal Flour 150 g Salt 1 tsp Maple Syrup 4 tbsp Lukewarm Water 180 mL Lukewarm Almond Milk 100 mL Sourdough Starter 180 g Rapeseed Oil 40 mL Adjust servings and measurement unit in the full recipe page .

Ingredients List

Step 7 Part 2 Transfer the croissants to a tray and leave to prove covered for 2 hours. Plain White Flour 170 g Sunflower Oil 110 mL Plain White Flour 400 g Wholemeal Flour 150 g Salt 1 tsp Maple Syrup 4 tbsp Lukewarm Water 180 mL Lukewarm Almond Milk 100 mL Sourdough Starter 180 g Rapeseed Oil 40 mL Adjust servings and measurement unit in the full recipe page .

Ingredients List

Step 8 Bake the croissants for 18 minutes at 190°C (390°F) until golden. Plain White Flour 170 g Sunflower Oil 110 mL Plain White Flour 400 g Wholemeal Flour 150 g Salt 1 tsp Maple Syrup 4 tbsp Lukewarm Water 180 mL Lukewarm Almond Milk 100 mL Sourdough Starter 180 g Rapeseed Oil 40 mL Adjust servings and measurement unit in the full recipe page .

MEAL PLAN

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Plain White Flour	400g
Wholemeal Flour	150g
Salt	1tsp
Maple Syrup	4tbsp
Lukewarm Water	180mL
Lukewarm Almond Milk	100mL
Sourdough Starter	180g
Rapeseed Oil	40mL

RECIPE STORY

Sourdough Croissant

Nutrients

Carbs 50 grams

Sugars 3 grams

Total Fats 12 grams

Saturates 1 grams

Fibers 3 grams

Proteins 8 grams

Nutrients Data

Chart Legend

Good for Diets

Contains Allergens

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MEAL PLAN