13 INGREDIENTS • 11 STEPS • 3HRS 30MINS

Pumpkin Croissants with Cinnamon and Chocolate Chips

Name: Pumpkin Croissants with Cinnamon and Chocolate Chips
Total time: PT12600.0S
Yield: 8
Ingredients: 75 gram Whole Grain Flour; 75 gram Bread Flour; 50 milliliter Agave Syrup; 150 gram Pumpkin; 20 gram Coconut Oil; 1 pinch Salt; 1/4 teaspoon Vanilla Extract; 10 gram Active Dry Yeast; 1 tablespoon Coconut Oil; 2 tablespoon Soy Milk; 1/3 cup Dark Chocolate Chips; to taste Ground Cinnamon; 2 tablespoon Cane Sugar

Recipe

Soft layered vegan croissants with ground cinnamon and dark chocolate chips make a super and healthy breakfast!

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The Fit Mediterranean

Hi, I'm Dani! I share my family’s culinary traditions with you and some healthy treats too!

https://www.thefitmediterranean.com/

Soft layered vegan croissants with ground cinnamon and dark chocolate chips make a super and healthy breakfast!

3HRS 30MINS

Total Time

$0.43

Cost Per Serving

Ingredients

Servings

8

us / metric

Dough

1/2 cup

Whole Grain Flour

1/2 cup

Bread Flour

10 tsp

Agave Syrup

1 1/3 cups

Pumpkins, cooked, mashed

or Puréed Pumpkin

0.5 oz

Coconut Oil, melted

1 pinch

Salt

as needed

Vanilla Extract

4 tsp

Active Dry Yeast

Filling

1 Tbsp

Coconut Oil, melted

2 Tbsp

Soy Milk

1/3 cup

Dark Chocolate Chips

vegan

to taste

Ground Cinnamon

2 Tbsp

Cane Sugar

Nutrition Per Serving

VIEW ALL

Calories

183

Fat

5.7 g

Protein

3.5 g

Carbs

30.3 g

Add to plan

Pumpkin Croissants with Cinnamon and Chocolate Chips

Save

The Fit Mediterranean

Hi, I'm Dani! I share my family’s culinary traditions with you and some healthy treats too!

https://www.thefitmediterranean.com/

Cooking InstructionsHide images

step 1

Preheat oven to 355 degrees F (180 degrees C).

step 2

In a large bowl mix together Pumpkins (1 1/3 cups), Coconut Oil (0.5 oz), and Salt (1 pinch).

step 3

Add the Whole Grain Flour (1/2 cup), Bread Flour (1/2 cup), Active Dry Yeast (4 tsp), Agave Syrup (10 tsp), and Vanilla Extract (as needed) 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 Tbsp) and dust it with some Ground Cinnamon (to taste) and Cane Sugar (2 Tbsp).

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 Tbsp) 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.