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RECIPE
13 INGREDIENTS11 STEPS3HR 30MIN

Pumpkin Croissants with Cinnamon and Chocolate Chips

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The Fit Mediterranean

Daniela grew up in Italy, learning her passion for cooking and culinary secrets from her grandmother. Today she teaches and blogs in Shanghai.
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Soft layered vegan croissants with ground cinnamon and dark chocolate chips make a super and healthy breakfast!
3HR 30MIN
Total Time
40MIN
Active Time

The Fit Mediterranean

Daniela grew up in Italy, learning her passion for cooking and culinary secrets from her grandmother. Today she teaches and blogs in Shanghai.
GO TO BLOG

Ingredients

US / METRIC
Servings:
8
Serves 8

Dough

1/2 cup
Whole Grain Flour
1/2 cup
Bread Flour
3 Tbsp
Agave Syrup
1 1/3 cups
Pumpkins , cooked, mashed
or Puréed Pumpkin
0.5 oz
Coconut Oil , melted
1 pinch
1 Tbsp
Active Dry Yeast

Filling

1 Tbsp
Coconut Oil , melted
2 Tbsp
Soy Milk
1/3 cup
to taste
Ground Cinnamon
2 Tbsp
Cane Sugar

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Nutrition Per Serving

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CALORIES
183
FAT
5.7 g
PROTEIN
3.5 g
CARBS
30.3 g

Cooking Instructions

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Step 1
Preheat oven to 355 degrees F (180 degrees C).
Step 2
In a large bowl mix together Pumpkin (150 gram), Coconut Oil (20 gram), and Salt (1 pinch).
Step 3
Add the Whole Grain Flour (75 gram), Bread Flour (75 gram), Active Dry Yeast (10 gram), Agave Syrup (50 milliliter), and Vanilla Extract (1/4 teaspoon) and knead the dough until you get a smooth and elastic dough.
Step 4
Place the dough into an oiled container, cover with plastic wrap and let it rest until it doubles in size (about 1.5-2 hours). Then place the dough in your fridge overnight.
Step 5
The next morning, take the dough out of your fridge and let it stand on your kitchen counter for about 1h. Then divide it into 6 pieces
Step 6
Roll the first piece into a circle, lightly brush it with Coconut Oil (1 tablespoon) and dust it with some Ground Cinnamon (to taste) and Cane Sugar (2 tablespoon).
Step 7
Roll the second piece, place it on top of the first one then brush it with melted coconut oil and cover it with some Dark Chocolate Chips (1/3 cup).
Step 8
Repeat with the remaining pieces of dough. Cut the dough into 8 pieces.
Step 9
Roll each piece from the longer side to the shortest. Let them stand on your counter for 30 minutes.
Step 10
Then brush the top of each croissant with Soy Milk (2 tablespoon) and bake in the preheated oven for about 20 minutes. Remove from the oven and let your vegan croissant cool down on a wire rack.
Step 11
Serve warm.

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Nutrition Per Serving
Calories
183
% Daily Value*
Fat
5.7 g
7%
Saturated Fat
4.0 g
20%
Trans Fat
0.0 g
--
Cholesterol
0.0 mg
0%
Carbohydrates
30.3 g
11%
Fiber
2.0 g
7%
Sugars
12.0 g
--
Protein
3.5 g
7%
Sodium
8.4 mg
0%
Vitamin D
--
--
Calcium
19.9 mg
2%
Iron
1.2 mg
7%
Potassium
127.4 mg
3%
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