Simple, crumbly and vegan vanilla crescents with fine powdered sugar. Extremely delicious in the cold season and especially on the Christmas cookie plate.
Preheat oven to 180 degrees (convection) or 200 degrees (top-bottom heat) and line a baking sheet with a permanent baking mat (or baking paper).
For the dough Place spelt flour, ground almonds, raw cane sugar, vegan margarine, almond milk, vanilla and sea salt in a bowl or food processor. Work with hands or dough program until smooth. The dough should have good firmness and be easy to roll out (see video). If the dough is too soft, add a little more flour, if too firm, add a sip more vegetable milk.
200 g fine spelt flour type630 or wheat flour type550, 100 g ground almonds, 80 g Raw cane sugar, 140 g vegan margarine, 45 ml Almond milk, 1 tbspn Bourbon vanilla, A pinch of salt
Form dough into a large lump, separate a portion and shape into a finger-thick roll. Cut into 4-5 cm long pieces and shape into crescents. Spread on the baking sheet and place in the oven. Bake for 10 minutes until the croissants are lightly browned.
Remove from the oven and immediately sprinkle with powdered sugar (on the still hot croissants).
Repeat baking process until all croissants are baked.
Sprinkle with more powdered sugar if needed and enjoy!
Organic powdered sugar to taste
Lasts about 3 weeks in a tightly sealed tin (if not eaten first).