Hola a todos!
For this week, I would like to incorporate a new idea of clean eating into my baking this year. One of my favourite treats to have from the Greggs menu, once in an occasion, are their vegan sausage rolls. These rolls were introduced in January 2019, and have been a hit since. I have been sitting on the fence about baking something savoury, and have decided this would be the first perfect introduction to savoury baking and healthier eating altogether. Overall, eating vegan/plant-based is greener for the earth, and reduces risks of particular diseases, such as cardiovascular.
Without further ado, the ingredients you'll need are:
1 tbsp of coconut oil
1 onion, diced
2 garlic cloves
70g of chestnut mushrooms
50g of walnuts
400g of tin of white beans such as butter beans
2 tbsps of nutritional yeast (I'll link where I brought my ingredients below)
½ tsp of dried rosemary
For the pastry:
30g of coconut oil
75g of gluten-free flour ( plain flour can be used if you do not need to use gluten free)
75g of ground almonds
7 tbsps of water
1 tsp of agave syrup, or other sweetener available to you
1tsp of unsweetened almond milk (or other plant-based milk)
Method:
Firstly, heat oil in pan before adding onion and garlic. Fry until softened
Next add in mushrooms, cooking onto softened before placing all the above into a food processor, along with the rest of the ingredients and briefly blending together until just combined.
To make pastry, preheat the overn to 180℃/ 160 ℃ Fan/ Gas Mark 4.
Together within a bowl, incorporate the coconut oil, ground almonds, flour and salt together, with 7 tbsps of water until it moulds into a firm dough.
Use baking paper on the counter and sprinkle flour on the rolling pin and surface of paper.
Pull the pastry dough apart into two equal pieces, and roll each into an thin, even rectangular shape.
Using a sharp knife, with precaution, cut dough vertically in half and then cut horizontally into 5 pieces.
Take a heaped teaspoon of filling into the centre of each rectangle of pastry, then roll one side of the pastry over top of filling, creating a "blanket" of pastry.
Mix the agave syrup and almond milk together, and with preferably a pastry brush, swipe this over the tops of the sausage rolls.
Bake in the over for 20 minutes, until pastry is firm to touch and golden brown.
Y voilà!!
The step by step photos:
My last thoughts:
Linked ingredients for recipe:
Coconut oil (still good quality, despite price)
Chestnut mushrooms (organic lot, however the regular ones will do)
Nutritional Yeast (found in most health food shops, I've linked one)
Dried rosemary (fresh is ideal)
Rice flour(gluten-flour, however always check labels)
Book of the month:
What If? by Randall Munroe
I am currently reading this book, which is extremely interesting and wittingly funny. I would recommend this book to all ages who would like more insight into scientific and mathematical thinking in a hilarious and hypothetical sense !!
YouTuber of the month:
Her latest video has been super motivational to me and has encouraged me to share the following quote of the month.
Quote of the month:
That's all for me, have a lovely day!
#sweetreats
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