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.
Health
Time
12h 30mCost
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.
12
Feed your starter with flour and water to activate the sourdough. Leave it to ferment until bubbly and doubled in volume.
Plain White Flour | 170g |
---|---|
Sunflower Oil | 110mL |
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 |
Work all the dough ingredients for 10 minutes into a soft and slightly sticky mixture.
Plain White Flour | 170g |
---|---|
Sunflower Oil | 110mL |
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 |
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 | 170g |
---|---|
Sunflower Oil | 110mL |
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 |
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 | 170g |
---|---|
Sunflower Oil | 110mL |
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 |
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 | 170g |
---|---|
Sunflower Oil | 110mL |
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 |
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 | 170g |
---|---|
Sunflower Oil | 110mL |
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 |
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 | 170g |
---|---|
Sunflower Oil | 110mL |
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 |
Thinly roll out the dough, cut it out into triangles, and roll each of them into a croissant.
Plain White Flour | 170g |
---|---|
Sunflower Oil | 110mL |
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 |
Transfer the croissants to a tray and leave to prove covered for 2 hours.
Plain White Flour | 170g |
---|---|
Sunflower Oil | 110mL |
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 |
Bake the croissants for 18 minutes at 190°C (390°F) until golden.
Plain White Flour | 170g |
---|---|
Sunflower Oil | 110mL |
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 |
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