Confectionery

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.

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.

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.

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.

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.

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!

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.