St. Martin's croissants – vegan, without sugar

Ingredients for 1 servings:

• 500 g flour, e.g. spelt or rye
• 250 ml soy milk (soy drink), or oat or rice milk
• 30 g dry yeast
• 2 bananas
• 80 g thick juice
• 60 g vegetable margarine
• 1 pinch of salt
• 1 pinch of vanilla
• 1 tbsp apple juice
• possibly thick juice (agave), for spreading

Instructions

Working time approx. 25 minutes; Rest time approx. 30 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 1 hour 15 minutes

for 12 pieces

Let the yeast prove in 5 tablespoons of lukewarm soy milk for 15-20 minutes. Mash the bananas in a bowl with a fork until soft. Put the flour in a bowl and make a well in the center. Add the yeast, banana puree, agave syrup, margarine, soy milk, apple juice, vanilla, and salt. Mix everything together and knead into a smooth dough. Cover and let it prove for 30 minutes in a warm place. Roll out the dough in portions on a generously floured surface and cut into triangles. Brush the triangles thinly with agave syrup and, starting from the wide end, roll them up into croissants. Bake in the oven at 200°C for approx. 20 minutes until golden brown. Before cooling, brush the outside with agave syrup as well, but the croissants will then be very sticky.