Vegan vanilla crescents

Ingredients for 1 servings:

• 300 g wheat flour
• 125 g sugar
• 1 sachet of vanilla sugar
• 2 tbsp, heaped soy flour
• 4 tbsp water
• 125 g almonds, ground
• 250 g vegetable margarine
• e.g. vanilla sugar for sprinkling or rolling in

Instructions

Working time approx. 30 minutes; Rest time approx. 1 hour; Cooking/baking time approx. 12 minutes; Total time approx. 1 hour 42 minutes

Mix the soy flour with about 3-4 tablespoons of water and add it to a mixing bowl with all the other ingredients. Knead thoroughly until a smooth dough forms, then chill for one hour. Preheat the oven to 175°C (top/bottom heat). Shape a walnut-sized amount of dough into croissants, place them on a baking sheet lined with baking paper, and bake for about 10-12 minutes on the middle rack until golden brown. Sprinkle the croissants with vanilla sugar while they are still slightly warm, or roll them in it. Note: Soy flour is used as an egg substitute and works excellently as a thickener. This recipe makes about 60-80 croissants, depending on how large you like them.