Vanilla crescents
Vegan vanilla crescents with chestnuts that are indescribably good in texture and taste. They melt heavenly on the tongue.
Ingredients
- 200 ml almond or soy drink
- 20 g starch flour
- half a vanilla pod
- 100 g boiled and grated chestnuts
- 80 g date flour
- 1 tsp lemon juice
- 250 g whole spelt flour
- 0,5 tsp baking powder
- in addition, approx. 50 g date flour and the pulp of half a vanilla pod for rolling the crescents
Instructions
- Cut open the vanilla pod and scrape out the seeds with a knife. Add half of it to the plant-based drink in a pan. The other half will be used later to roll the croissants in date flour.
- Bring the vanilla pod and seeds to the boil with the plant-based drink in a pan.
- Mix the cornflour with 2 tablespoons of cold vegetable drink in a separate cup until it has dissolved.
- Then stir quickly into the hot liquid and cook everything to a pudding. When the mixture has thickened, remove from the heat and leave to cool slightly.
- In a separate bowl, mix together the wholemeal spelt flour, baking powder and date flour.
- Finely grate the chestnuts on a grater. Then add to the dry ingredients.
- Add the pudding and lemon juice and work everything into a homogeneous batter.
- Shape the dough into rolls approx. 3 - 4 cm in diameter. Cut 1 cm thick slices from each roll and press into a silicone mold with a croissant shape.
- Preheat the oven to 170 degrees Celsius fan.
- Bake the crescents for approx. 15 minutes.
- Leave to cool slightly, remove from the tin and immediately roll in a mixture of date flour and the pulp of half the vanilla pod.