YoEnjoying baked delights doesn't have to mean compromising your commitment to Veganuary.
Vegan baking has become a popular culinary trend that opens up a world of sweet possibilities. These irresistibly easy vegan baking recipes not only satisfy your taste buds, but also align with your ethical choices.
The first is vegan banana bread, a classic that brings together the goodness of ripe banana, vegetable oil and yeast flour. This one-kilogram bread is a testament to simplicity and flavor, making it an ideal starting point for any budding vegan baker.
Next on our list is the Slice and Share Vegan Cinnamon Bread, a delicious creation perfect for sharing (or bingeing on). With a generous spread of vegan butter, a hint of cinnamon, and a touch of sweetness, this bread promises a unique twist on the traditional tear-and-share concept.
Finally, the vegan tomato and pesto croissants, a salty delight that combines the richness of vegan pasta with the spicy touch of tomato and pesto. These flaky croissants are not only visually appealing but also a testament to the versatility of vegan baking.
Whether you're a seasoned vegan baker or just starting your plant-based culinary journey, these recipes from the Easy Peasy Baking campaign, launched by UK Flour Millers, are designed to simplify the baking process without compromising on flavour.
Vegan banana bread
This recipe gives plant-based bakers (and those with limited access to eggs!) a super simple, quick option, with few ingredients and equipment.
(Easy Peasy Baking Campaign)
Brands: a 1kg loaf
Ingredients:
4 ripe bananas
75 g vegetable oil
1 teaspoon vanilla extract
225 g self-rising flour
2 teaspoons baking powder
100 g soft brown sugar
Equipment:
mixing bowl
Fork
Wooden spoon
Bread mold lined with baking paper
Knife
Measuring jug
Advice: Some retailers known for selling everything for £1 sell both baking boxes for loaf tins and large round cake tins.
Method:
1. Preheat the oven to 160C.
2. Mash 3 of the bananas in the measuring jug with the vegetable oil and vanilla.
3. In the bowl, combine the dry ingredients.
4. Add the wet mixture to the dry mixture and combine.
5. Pour into the lined loaf pan and top with the fourth banana, cut in half lengthwise.
6. Bake for 40-45 minutes until golden brown on top and springy to the touch in the center.
Vegan cinnamon bread to cut and share
A perfect sweet gift to share with friends over the weekend.
(Easy Peasy Baking Campaign)
It serves: 6
Ingredients:
200ml of water
60 g vegan cream (I used Vitalite) + extra for greasing
1 teaspoon dry yeast
300 g strong white bread flour
90 g light brown sugar
1 teaspoon ground cinnamon
200 g icing sugar
Equipment:
Measuring jug
Dessert spoon
Large mixing bowl
Roller
bread can
Method:
1. Put 30g of vegan cream in the jug and melt in the microwave. Complete with 165 ml of warm tap water and add the yeast with a spoon.
2. Combine the flour and 30g light brown sugar in a large bowl and pour in the yeast, water and butter mixture. Combine until forming a dough with your hands.
3. Pour the dough onto a lightly floured surface and knead for 5 minutes, return it to the bowl, cover with a tea towel and let it rest for 20 minutes. After 10 minutes, preheat the oven to 185°C (fan) and grease the mold with vegan cream.
4. After the dough has rested for 20 minutes, tip it onto a lightly floured surface and roll it out into a 30cm x 30cm square. Spread the remaining 30g of vegan evenly over the dough with the back of the spoon, then sprinkle with the cinnamon and the remaining 60g of light brown sugar. Roll the dough into a sausage shape.
5. Divide the dough into 6 equal pieces (5 cm each) and place them in the greased loaf pan, spirals facing up. Bake for 20-25 minutes, turning the pan in the oven after 10 minutes.
6. Rinse the jug, measure 35ml of cold tap water and mix with the icing sugar to make a glaze. Once the bread has finished baking, let it cool slightly before removing it from the pan and drizzling it with the glaze. Tear and enjoy!
Vegan tomato and pesto croissants
A classic marriage of flavors.
(Easy Peasy Baking Campaign)
Brands: 6 croissants
Ingredients:
110ml warm water
1 package (7 g) dry yeast
200 g strong bread flour
½ tablespoon of sugar
¼ teaspoon salt
150g vegan cream (soft enough to spread)
6 teaspoons vegan pesto
1 tomato (sliced)
Equipment:
Measuring jug
mixing bowl
Roller
Baking tray lined with baking paper
Measuring spoons
Method:
1. Preheat the oven to 200C.
2. In the measuring jug, combine the warm water and yeast.
3. In the bowl, combine the flour, sugar and salt and then add the yeast and water mixture. Bring it together with your hands to form a dough, then, on a lightly floured surface, knead for a few minutes before returning to the bowl. Cover with a damp kitchen towel and let rest for 10 minutes.
4. After 10 minutes, lightly flour the surface again. Once the dough has fermented, take it out and roll it out into a 40cm x 30cm rectangle, then spread 100g of vegan cream on top in an even layer before rolling it up like a Swiss roll.
5. Sprinkle your surface with a little more flour. Cut the dough roll in half to make two smaller Swiss rolls, spread a little more vegan spread on top of one, and place the other on top. Flatten both halves with the palm of your hand and sprinkle with a little more flour on each side before using the rolling pin to form a 40cm x 30cm rectangle.
6. Cut the dough into 3 equal rectangles and then each rectangle into 2 triangles. Place a teaspoon of pesto on the wide end of each triangle and roll towards the thin end to create the croissant shape.
7. Place the croissants on a baking tray, melt the rest of the vegan batter and use your finger to spread a little over each croissant, before placing a slice of tomato on top of each one. Bake for 15 minutes until golden. Let them cool on the tray before serving.
Recipe from the Easy Peasy Baking campaign, launched by UK Flour Millers, which simplifies baking. You can find more Easy Peasy Baking recipes and information about the campaign on the Fab Flour website. fabflour.co.uk/easy-peasy-baking
