Maple Walnut Croissants

On a wintry day like today, all you like to do is cozy up under a fuzzy blanket and sip on a hot tea and take a bite into one of these oh so delicious filled croissants! Yes it is actually snowing again since yesterday and I prefer watching the snowflakes from my cozy and warm spot inside. At least we had some sunny breaks this afternoon but otherwise I am officially ready for spring, it is April after all:)

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Vegan sweet yeast dough made with spelt flour and filled with walnuts and maple syrup.

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We call these “Nussgipfeli” in Switzerland

The recipe is adapted from my Almond Croissants recipe. Usually I would use ground nuts but I used finely chopped walnuts in this recipe, I really liked the texture!

I love walnuts! They are a great source of protein, iron, calcium, magnesium, vitamin E and most of all are rich in Omega-3 fats and antioxidants.

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Maple Walnut Croissants

Yields: 8

Sweet yeast dough:

  • 300 g white spelt flour
  • 1/2 tsp sea salt
  • 1 tbsp instant quick yeast
  • 3 tbsp maple syrup
  • 1/3 cup coconut oil
  • 1/3 cup cashew milk or other plant milk

-In a medium bowl, mix together the flour, salt, yeast and maple syrup.

-In a small saucepan warm/melt the coconut oil with the milk.

-Add warm milk to the flour mix and combine well. If dough is to dry add some more milk. On a lightly floured surface, knead until smooth and shiny dough forms. Place back into bowl and cover with a clean kitchen towel, let rise until doubled in size, about 1 hour.

Maple Walnut Filling:

  • 150 g finely chopped walnuts
  • 3 tbsp maple syrup
  • 1 tsp cinnamon
  • 1 tbsp cashew milk or other plant milk

-Mix all ingredients together. The filling should be moist, but not wet.

Extra:

  • 3 tbsp apricot jam or jelly, or use another fruit

-Preheat oven to 350F/180C (convection setting). Line a baking sheet with parchment paper.

-On a floured surface roll dough out into a circle.

-Cut into 8 wedges, then spread thinly with the jam.

-Divide filling equally.

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-Roll dough up starting on the outside.

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-Place on prepared baking sheet and let rise for another 15 minutes. Bake in preheated oven for 15-20 minutes or until golden brown.

-Brush hot croissants with maple syrup for some shine!

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Happy baking!

I wish you all a wonderful weekend!

Ursula

You can find me on Instagram: littleswisslittlecanadian

 

 

 

 

 

 

 

 

 

 

 

 

 

Vegan Granola Cookies

Happy Weekend!

The first week of back to school went by rather quick, it also only started on Tuesday, because Monday was a Snow-day. All schools were closed because of bad weather. The remaining of the week was very warm and rainy, melting almost all of the snow we had, which was a lot. Now we are back to freezing temperatures.

I like to use weekends to prepare some healthy snacks to have on hand, easy to grab for breakfast, school, work or for that moment when you are just really craving something sweet;) lol. I usually make cookies or granola bars. The following recipe is a healthy, vegan, crunchy granola cookie that tastes, well, like granola.

I’ve been using flaxseeds and flaxoil for my breakfast for a few years now already, these are rich in omega-3 fats. Because of my very low iron level I always have to include foods into my diet that are rich in iron, and these cookies are perfect, rich in healthy fats, protein and minerals, including iron.

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Vegan Granola Cookies

Yields: 20 large cookies

Ingredients:

  • 3 cups oats
  • 1 cup spelt flour
  • 1 tsp baking soda
  • 1/2 cup sunflowerseeds
  • 1/4 cup pumpkinseeds
  • 1/2 cup unsweetened shredded coconut
  • 1/2 cup walnuts, chopped
  • 1/2 cup almonds, slivered
  • 1/3 cup raisins
  • 1/4 cup cranberries, dried
  • 1/2 tsp vanilla
  • 1 tsp cinnamon
  • 1/2 tsp sea salt
  • 1/3 cup coconut oil, melted
  • 1/2 cup + 1 tbsp maple syrup
  • 1/3 cup + 1 tbsp natural almond butter, or any natural nut butter
  • 3 tbsp finely ground flaxseeds/flaxmeal
  • 6 1/2 tbsp warm water

-Line two baking sheets with parchment paper. Preheat oven to 350F/180C

-In a small bowl or cup mix together the flaxmeal with the water, let stand for at least 5 minutes to thicken.

-In a large bowl mix all your dry ingredients including cinnamon, vanilla and salt.

-Add the melted coconut oil, maple syrup, almond butter and “flax egg”, mix together well.

-With a tablespoon drop equal amounts of dough onto the sheets, and form, with the help of your hands into cookie shapes.

-Bake in preheated oven for about 10-15 minutes or golden brown.

-Let cool completely.

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Enjoy with a glass of milk!

Have a wonderful weekend!

Ursula

 

You can find me on Instagram: littleswisslittlecanadian