This can be a vegan Easter brunch for sure! Yeast free croissants, gluten free Lemon Cake & Pineapple Cream. I keep experimenting with creating gluten- and yeast free goodies, something in high demand in our house! My guys love bread, muffins and baked stuff and I also like the challenge of making their favorites as healthy as possible.
An Easter brunch wouldn’t be complete without croissants, right!?
I have been wanting to make “healthier” croissants for a while. I did the spelt version but this time I wanted to try it without using yeast. I remember how my mom and grandma used to make this wonderful light and flaky pastry, rolling and folding to achieve these lovely layers. I always got to play around and “help” out ….
I did add some baking soda and baking powder to make the actual dough lighter. Layers coconut oil have replaced butter, needed to keep the dough from becoming a solid instead of croissant like. I did do quit a bit of folding and rolling to get the layers right … happy with results and also that it has been approved by my testing team, that is what it is all about!
I do have to add that it tastes amazing right out of the oven, so freshly baked is the way to go with these! Next day was also good, added some jam to my hubbies and he wasn’t complaining. I made a double portion of the recipe and kept half in the refrigerator, it also can be frozen, to bake fresh when needed.
Ingredients for 6 croissants, you of course can double the recipe,
- 200 grams gluten free or spelt flour
- 4 Tbsp. solid coconut oil from the fridge, the oil will be scraped so it has to stay firm, here I used the unscented type of oil
- 1/4 tsp. pink salt
- 1 Tbsp. rice syrup or other sweetener of choice
- 1 tsp. baking powder
- 1/2 tsp. baking soda
- 1 tsp. lemon juice
- 1/2 cup of water
I made a dough from all the ingredients except for the coconut oil, it should not be kneaded long just as long as it forms a ball. A rolled it out with a rolling pin to a square, about 8 inch x 8 inch and with a knife scraped the cold coconut oil in de middle part of the dough. I found scarping easier than grating, the oil stayed firmer.
And then repeat the same way of folding …. both sides, left and right, until the mid line, the same on top and bottom. This will leave you with a little square which you roll out again into a big square and fold. I think I did this about 7 times, forgot to count. The oil should stay firm, if it is too runny the dough can be placed in the fridge for 10 minutes. When the layers are done the dough can be rolled out to a circle, about 10 inches and divided into 6 “pizza slice” which will be rolled up starting with the broad side of the slice.
Bake in a preheated oven at 360F or 180C, you could spread some extra oil or a little almond milk on top for a nice color, I did not. There can also be add-ins if you want to play around, think of jam, chopped nuts or chocolate to make it more festive. Bake until golden, about 20 to 25 minutes. Cool a bit and enjoy freshly baked!
The croissants turned out very light and flaky so all the folding has done it’s work! The amount of fat per croissant is ok in regards to an old fashioned one, here about 3/4 tbsp. coconut oil.
And now for the Lemon Cake & Pineapple Cream
My youngest one loves cake … so making one that he can enjoy while also getting some good nutrients is something I am always working on. The cake tastes lovely lemony, not too sweet and this time no fats added but there is a secret ingredient …. white beans! White or black beans are a great addition to sweet dishes and bakes, just like sweet potatoes, zucchini, pumpkin and apple sauce, they keep the dough moist and can help reduce the fat content.
Ingredients for 1 smaller cake, I used an 8 inch long form,
- 1/2 cup oatmeal flour,
- 1 cup gluten free flour mix, this is my blend or store bought
- apricot puree made of 10 dried apricots, soaked and then blended with 1/2 cup of water to form a puree
- 2 Tbsp. lemon juice
- zest of an organic lemon
- 1/2 cup of white beans, cooked, yessss, when in doubt you can replace it with 1/2 cup of apple sauce
- 1 Tbsp. tapioca flour
- 2 tsp. baking powder
- 1 tsp. baking soda
- 2 tsp. poppy seeds, optional but cute
- 1/4 tsp. turmeric, not more or you will taste it, we just want the color!
- 8 drops of stevia or a few Tbsp. of liquid sweetener, optional, I added some stevia
I always process the beans very well to make sure there are no pieces left, I added in the apricot puree and processed some more. At this point you can also add a liquid sweetener like rice- , maple – syrup or honey.
Mix all the dry ingredients and add the puree and fold in. Bake in a preheated oven on 360F / 180C until golden and test to see if the center is dry and done. Let it cool for 10 minutes, remove the form and let it cool completely on a wire rack. It can be enjoyed like this or with some jam …. or with the Pineapple Cream, so good, recipe below.
I had some pineapple chunks in the freezer and wanted to use this to add more freshness to complete the taste of our lemony cake. I blended a half a cup of frozen pineapple with 1/2 cup of coconut cream, the thick part of a can coconut milk. Place it in the fridge to separate the cream from the water plus 1 Tbsp. lemon juice and a few drops of stevia, optional … so delish! It’s like a wonderful ice cream teamed up with the cake … just like brownies with vanilla ice cream only lighter and fresher.
I do have to share the fact that I always add green juices, fresh veggies and smoothies to every meal to balance my day. This makes me feel so much lighter, energized and clear minded! Food like this can be a part of a healthy diet, everything in moderation and balance right!?
Have a great Easter weekend if you celebrate! If you want to save these vegan Easter brunch recipes you can pin the picture below to your Pinterest bord,