A lot of time in croissant-making is spent on waiting for the dough to get ready: the entire process can take approximately one and a half day. Don’t be afraid to mess up the first try, correctly layering and shaping croissants is rather difficult, but once you get the hang of it, the easier it gets. For those with less baking experiences it might be a challenge to start with such a recipe, but be patient and give it a shot!

● 250 grams of flour
● 75 grams of water
● 75 grams of vegan milk-replacement
● 30 grams of sugar
● 5 grams of salt
● Half a pack (3,5 grams) of yeast
● 110 grams of vegan butter (palm-oil-free)

Mix flour, sugar and salt in a bowl. Add the yeast, water and milk and combine to create a soft dough. Knead for 5-10 minutes by hand until it is smooth and stretchable. Place in a deep plate, cover with plastic wrap, and let it rise overnight in a refrigerator (+- 12 hours).

Place small cubes of the vegan butter between two layers of parchment paper. Flatten it into a square of 20 by 20 cm. Cut of the uneven ends of the square, place them on top of the butter, and flatten once more into a perfectly straight square. Place in the refrigerator until further use.

Take the dough out of the refrigerator and use a rolling pin to flatten it into a square of 28 by 28 cm. Place the butter as a diamond in the middle of it, so the top view is a square of butter with four triangles of dough on each side. Take the dough on the sides and cover the butter with it without breaking the dough. Once the butter is soft enough to be rolled out, roll it out into a rectangle of 3 times its’ width. Place the top 1/3 over the middle part, and the bottom 1/3 over the top part, as to make a square with 3 layers. Cover it with plastic wrap and let it set for 15 minutes in the refrigerator. Take out of the refrigerator, and repeat the rolling into a rectangle / folding it into 3 layers again before letting it set in the refrigerator for 15 minutes. Finally, repeat the rolling into a rectangle/ folding into 3 layers once more (now you have done the rolling and folding 3 times). Place the dough in a deep plate, cover with plastic wrap, and let it rise in the refrigerator for 8 to 24 hours.

Place the dough out of the refrigerator and let it rest for 15 minutes. Use a rolling pin and flatten it into a rectangle of 45 by 30 cm. Create cuts on one of the 45 cm sides every 15 cm. Create cuts on the other 45 cm side starting at 7,5 cm on one end, and then 15 cm apart. Connect the cuts with smooth slices throughout the dough (see figure). This gives 5 croissant pieces, with 2 halves (that can be placed next to each other and flatten to create a sixth, maybe a bit less pretty, croissant). Place one triangle with the tip facing from you and roll it up starting from the 15 cm end. Place the croissants on a baking tray lined with parchment paper and let it rise for 3 to 4 hours on room temperature. Cover them with plastic wrap and let them rise overnight in the refrigerator.

The next morning, take the tray out of the refrigerator and let them rise for 1 hour on room temperature. Use a brush to cover the croissants with a layer of plant-based milk and preheat the oven to 200 °Celsius. Bake the croissants for 15 to 25 minutes until the crust is golden brown. Let cool for a bit before serving.

Dutch almond cookies

This is a typical Dutch treat: two pieces of cookie-dough surrounding a small cut of a sweetened almond paste. Be careful how big you make them: they can be quite addictive!

● 300 grams of flour
● 5 grams of baking powder
● 165 grams of vegan butter (palm-oil-free)
● 150 grams of white caster sugar
● 2 grams of salt
● 30 grams of water
● 150 grams of almond meal
● 150 grams of cane sugar
● 3 grams of fruit juice (such as orange juice)
● Additional whole almonds for garnish

Combine the vegan butter with the caster sugar into a homogenous mass. Add the salt and water and stir until incorporated. Add the flour and baking powder, then knead it shortly into a soft dough. Cover it and place it in the refrigerator for 30 minutes.

Mix the almond meal with the cane sugar using a food processor until a very fine powder. Add the fruit juice and let it mix until a solid dough forms. If needed, you can add extra fruit juice to make it a bit softer. Cover the almond paste with plastic wrap and place it in the refrigerator until needed.

Preheat the oven to 220 °Celsius. Use a rolling pin to flatten the dough until it is 3 mm thick. Use a cookie cutter to cut out round pieces of the dough (6 to 10 cm diameter), and then cut out an equal amount of them with a cookie cutter that is 1 cm larger in diameter. For example: to make 7 cookies, you can cut out seven 9-cm-diameter disks plus seven 10-cm-diameter disks. Place the smaller disks on a baking tray lined with parchment paper. Place some almond paste in the middle of the disk, keep 1 cm from the edge free. Brush the edges with some water. Place the bigger disks over the almond paste and press it down on the edges so the almond paste is “trapped” within the cookie dough. Brush the entire cookie with water and press a whole almond in the middle of it. Create a pattern along the edges with a fork for a nice visual effect. Bake the cookies for 10 – 18 minutes in the preheated oven, and let them cool down on a wired rack.

Jam cookies

Very simple cookies for those who just started with baking. They are relatively easy to make and all ingredients are usually available in your kitchen already. The best way is to make many small cookies and keep them in a jar: the jam dries out in the oven, which means they won’t leak out of the cookies.

● 120 grams of flour
● 30 grams of almond meal
● 100 grams of vegan butter (palm-oil-free)
● 60 grams of cane sugar
● 30 grams of jam

Take the butter out of the fridge 15 minutes before starting. Add the cane sugar and combine until it forms a homogenous mass. Add the flour and almond meal, then knead into a solid dough. Cover the dough and let it set in the refrigerator for 30 minutes.

Preheat the oven to 180 °Celsius. Make small balls of the dough (circa 2 cm diameter) and place them on a baking tray lined with parchment paper. Press a little well in the middle of each round and fill with a teaspoon of jam. Bake the cookies for 18 to 24 minutes until the edges of the cookies start to color golden brown. Let them cool on a wired rack.

Chocolate muffins

Simple recipe for muffins with standard baking ingredients, Make sure to use parchment paper when baking them: otherwise, they might break.

● 200 grams of flour
● 125 grams of sugar
● 25 grams of Dutched cocoa powder
● 1 sachet (5 grams) of baking soda
● A bit of salt
● 125 grams of vegan milk replacement
● 125 grams of water
● 100 grams of neutral oil (such as linseed)
● 15 grams of neutral vinegar
● 150 – 200 grams of dark chocolate chunks

Preheat the oven to 180 °Celsius.

Mix the dry ingredients (except the chocolate chunks) in a large bowl. Add the milk replacement, the water, the oil and the vinegar and mix until a homogenous mass forms. Add half of the chocolate chunks and mix them in as well.

Line a muffin tray with parchment paper or paper muffin cups. Divide the batter over the trays until each muffin is 2/3 full. Use the remaining chocolate chunks to cover the top of the muffins. Bake the muffins for 15 to 25 minutes in the preheated oven until they are done: use a toothpick to see whether or not the inside is still wet.

Leave the muffins to cool in the tray for 10 minutes before removing them from the tray. Afterwards, let them cool completely on a wired rack.

Apple crumble tart

This is a typical type of pastry that can be found in many bakeries. The crumble on top has unique flavor and the tart is easy to cut through because of the hard shell.

Bottom layer:
● 100 grams of flour
● 100 grams of oat meal
● 45 grams of sugar
● ¼ teaspoon of salt
● 115 grams of vegan butter in cubes (+ extra for greasing)

Filling/ Topping:
● 2 apples
● Cinnamon to taste
● 85 grams of whole oats
● 50 grams of flour
● 45 grams of sugar
● 55 grams of vegan butter (cold, in cubes)

Bottom layer:
Preheat the oven to 180 °Celsius.

Use small tart tins or one big tart tin (20 cm diameter). Grease the insides with some vegan butter. Mix the oat meal in a food processor so you end up with a fine powder. Add the flour, sugar, and salt and shortly mix them into the oats. Take the mixture out of the food processor and add the cubes of vegan butter. Place the dough into the tart tin(s), press it into the tin and bake in the preheated oven for 25 – 30 minutes.

Filling/ Topping:
Peel the apples, remove the core and cut the flesh into tiny cubes. Add cinnamon to taste. Place the apple-pieces on top of the baked bottom(s). Mix 50 grams of the oats in a food processor, then add flour and sugar and shortly mix further. Add the cold vegan butter and shortly mix until little flakes start to form. Once you can see a crumbly texture, add the remaining whole oats and use a fork to combine everything. Cover the apple-filling with the crumbles and bake the tart(s) once more for 20 – 25 minutes in the preheated oven. Cover the tart(s) with another baking tray or aluminum foil and bake for another 15 minutes as to not burn the top. Let the tart(s) cool in their tins until they have completely cooled down.

Wholegrain banana bread

Relatively healthy snack, with low chance on messing it up. The flavor can easily be adjusted by adding spices, and if preferred you can add additional sugar/ sweetener to make it taste less bland. It cannot be kept frozen however, as this makes the bread fall apart.

● 400 – 500 grams of banana puree (preferably fully ripened)
● 250 grams of wholegrain flour
● 16 grams of baking powder
● 1 tablespoon of lemon juice
● 1 teaspoon of salt
● Cinnamon, nutmeg or cardamom to taste
● 25 grams of oat milk

Preheat the oven to 180 °Celsius. Cover a cake tin with parchment paper. Mix flour, baking powder, spices and salt in a bowl. Add this mixture to the banana puree and mix well. Add the lemon juice and oat milk, and mix into a soft batter. Transfer over to the cake tin and make the top even. Place the tin in the preheated oven for 30 – 40 minutes. Remove the bread (with the parchment paper) from the tin and let it cool completely on a wired rack.

Basic vanilla cake

Recipe for the most basic vanilla cake. You may add flavors to it as you wish (cocoa powder, spices…).

● 200 grams of flour
● 20 grams of broken linseed
● 200 grams of sugar
● 1 teaspoon of baking powder
● A pinch of salt
● 45 grams of vegan butter (melted)
● 45 grams of sunflower seed oil (or other neutral oil)
● 200 grams of oat milk

Preheat the oven to 160 °Celsius. Grease the insides of a cake tin with some vegan butter and cover with parchment paper. Grease the parchment paper with some vegan butter as well.

Sift the flour. Add the linseed, sugar, baking powder and salt. Mix it well. Mix in another bowl the melted vegan butter, oil and oat milk in a separate bowl. Add the wet ingredients to the dry ingredients and mix thoroughly. Transfer the batter into the cake tin and bake the cake for 55 – 60 minutes. Turn off the oven but let the cake sit in the oven for 10 more minutes. Then, take it out of the oven and let it rest for 15 minutes inside of the tin. Transfer the cake with parchment paper to a wired rack to cool completely. If you remove the cake too soon from the tin, it might fall apart, so be patient!

Vegan brownies

This is a very simple recipe for brownies. Feel free to add flavors yourself (chopped nuts, caramel…)!

● 120 grams of water
● 250 grams of sugar
● 200 grams of flour
● 90 grams of cocoa powder
● 30 grams of powdered sugar
● 60 grams of apple sauce
● Pinch of salt
● 110 grams of linseed oil
● 125 grams of dark chocolate pieces
● Vegan butter

Preheat the oven to 170 °Celsius. Mix the sugar with the water in a pan and heat until it starts to boil. Let it boil for 6 more minutes, continuously stirring. Mix the flour, cocoa powder, powdered sugar and salt in a bowl. Add the boiling sugar syrup, the oil and the apple sauce. Mix the batter until everything is fully incorporated. Finally, add the chocolate pieces and mix shortly.

Grease a cake tin with some vegan butter and cover in parchment paper. Transfer the batter into the tin and bake for 30 – 40 minutes in the preheated oven. Let it cool slightly m then remove from the tin and let it cool completely on a wired rack until it is approximately room temperature. Cut it into pieces.

Vegan muffins

This is the best recipe I have gathered for muffins until this day. Add other flavors such as blueberries (see image), raspberries, or pieces of pure chocolate to make it your own!

● 105 grams of flour
● 105 grams of wholegrain flour
● 0,5 teaspoon of salt
● 135 grams of brown caster sugar
● 2 teaspoons of baking powder
● 120 grams of plant-based milk replacement
● 80 grams of nautral oil (sunflowerseed, linseed…)
● 1 ripe banana, mashed
● ½ lemon
● Up to 100 grams of filling (blueberries, raspberries, chocolate chunks…)

Preheat the oven to 180 °Celsius. Mix the flours, salt, caster sugar, and baking powder in a bowl. Mix in another bowl the plant-based milk, banana, zest of the lemon and 1 teaspoon of lemon juice. Add half of the dry mixture to the wet mixture and mix into a homogenous mass. Add the other half of the dry mixture and combine until homogenous once more. When it is almost fully combined, add the filling and mix further until completely combined. Place muffin-baskets in a muffin tray (one recipe makes 12 to 15 muffins) and fill each with an equal amount of batter. Bake for 25 – 30 minutes in the preheated oven. Let the muffins cool in the tray for 5 minutes before removing them from it, and let them cool completely on a wired rack. If you take them out of the tray too early, they might fall apart.

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