Vanilla crescents without any sugar

Ingredients for 1 servings:

• 250 g flour
• 125 g ground almonds
• 200 g butter
• 1 banana(s), very ripe
• 1 ½ tsp vanilla, e.g. dried and ground

Instructions

Working time approx. 30 minutes; Rest time approx. 8 hours; Cooking/baking time approx. 30 minutes; Total time approx. 9 hours

Baby-led weaning (BLW), without sugar, from about 8 months, tastes good for the whole family

Peel the banana and mash it finely with a fork directly on the countertop. Add the flour, almonds, and finely ground vanilla and mix everything together by hand. Add the cold, finely chopped butter and quickly knead everything together. The butter shouldn’t get completely soft. Keep the room cool if necessary. Wrap the dough in plastic wrap and let it rest in the refrigerator overnight. Preheat the oven to 175°C and line a baking sheet with baking paper. Flour the countertop and shape part of the dough into a roll about 3 cm thick. In the meantime, store the remaining dough in the refrigerator. Cut the roll into slices about 1 cm thick and roll them out by hand on the countertop. Shape the croissants and place them on the baking sheet. For ideal heat distribution and to avoid excessive humidity, I recommend baking each sheet individually on the middle rack for about 12-15 minutes.