Description
This is the most easiest and innovative way to make croissants. These vegan rice paper croissants are vegan, gluten-free and crispy on the outside while soft and chewy on the inside.
Ingredients
Units
Scale
- 6 rice paper sheets
- 1/4 cup soy milk (or oat milk)
- 150ml vegan liquid egg (see note * for homemade instructions)
- 1 tbsp melted vegan butter
- 1 tsp baking powder
- 1 tsp vanilla extract
- 1/2 tsp cinnamon powder
- 3 tbsp sugar
Instructions
- In a shallow dish, mix the oat milk, vegan liquid egg, melted butter, baking powder, cinnamon, and sugar.
- Dip one rice paper sheet at a time in the almond milk mixture until slightly softened.
- Stack 3 layers of rice paper sheets, cut into three triangles, and assemble into croissant shapes. Place two pieces on top of each other, then place the last piece horizontally at the end and roll into a croissant shape, curving the ends.
- Air-fry the rice paper croissants at 160C (320F) for 15 minutes, or bake in the oven at 180C (350F) for 30 minutes.
Notes
*To make the vegan egg liquid:
- Soak 1/2 cup (100g) split mung beans overnight.
- Add the soaked and drained mung beans to a blender, add 1/2 cup (125ml) soy milk, 1/2 tsp turmeric powder, 1/2 tsp ginger, 1.5 tbsp nutritional yeast. Blend well together.
You can add filling to the vegan rice paper croissants, such as dark chocolate chips or almond paste.
- Prep Time: 5 minutes
- Cook Time: 15 minutes
- Category: Dessert, Snack
- Method: airfry or bake
- Cuisine: Fusion