A healthier take on the French classic.
Wholesome and healthy vegetarian recipes by the husband and wife duo behind Green Kitchen Stories on our latest edition of Try & Tested.
David and Luise create healthy vegetarian recipes that don’t compromise on quality or taste.
We have tried countless of their recipes, and they all have one thing in common, they taste amazing because they pay especial attention to spices, herbs and other ingredients to emphasise flavours.
If you are looking to introduce more vegetable based dishes into your every day meals, this is the perfect place to start. Both their blog and books are a great source.
Other books they have published are:
And don’t forget to visit their blog, www.greenkitchenstories.com
Some of our favourite recipes from the book include:
– Swedish Chocolate Cake
– Raspberry Frangipane Cake
– Sweet & Spicy Roasted Chickpeas
– Halloumi, Quinoa & Pomegranate Salad
🕑 3 hours active - 24 hours resting
- 80g rye flour (plus more for dusting)
- 185g spelt flour
- 1tbsp cold pressed olive oil
- 175ml soy milk (or any milk of your choice)
- 1 tbsp maple syrup
- 1 tsp active dry yeast
- 1/2 tsp salt
- 125g cold butter
- 4 tbsp cacao spread or 50g dark chocolate
- 1 egg (for brushing)
– Start by sifting the flours together and set aside. Heat the oil, the milk and maple syrup together in a saucepan. Place the yeast and salt in a large bowl and pour the milk over. Add a quarter of the flour and stir until combined, leave to rest for 10 minutes until bubbles appear.
– Add the rest of flour little by little and work it into a dough. The dough will feel firm, leave it inside the bowl and cover with a tea-towel to rest for an hour. Once rested, turn it out onto a well- floured surface. Flatten it out to form a square. Then wrap it in plastic and let it chill in the fridge for 30 minutes.
– Remove the dough from the fridge and place on a lightly floured surface and roll into a 30 x 20 cm rectangle. Slice some butter into thin flakes and spread them in a single layer to cover two-thirds of the dough. Fold the empty third of dough over the butter and then fold the last third over the other two flaps, very much like a business letter. Rotate the dough 90° and roll out to a 30 x 20 cm rectangle again. Fold it up in thirds once again, then wrap in plastic wrap and chill for an hour.
– Take it out and repeat another time, chill for a further hour.
– Unwrap the dough and roll out on a lightly floured surface and roll out to a 30 x 20 cm rectangle. Trim off the edges and cut into 4 equal-sized rectangles, then cut each one diagonally, making 8 triangles.
– Put a teaspoon of cacao spread or chunk of dark chocolate in the middle, towards the base. Starting at the base, roll the croissant towards the thinnest point.
– Once all the croissants are ready, place on a sheet lined with baking paper. Lightly oil a plastic film and cover them. Place in the fridge overnight.
– Take the croissants out of the fridge an hour before baking and allow to prove. Pre-heat the oven to 200°C and brush the croissants with egg-wash. Bake for 20-25 minutes.
We absolutely loved how these turned out. The dough was a bit tricky to work with but I think this recipe is all about practice makes perfect. The Rye flour has the most amazing flavour, paired with the dark chocolate inside, makes for the perfect rustic breakfast.
These go great with the morning coffee. If you are looking for a recipe on how to make the perfect cup, read our article on The Perfect Cup of Coffee.
Shop ingredients for this recipe at Morrisons.
✚ Green Kitchen Travels.
Check out our previous Tried & Tested article here.
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