Vegan Cinnamon Fruit Snails

Warm, doughy and buttery snails particularly, the ones filled with jam or fruit fillings are a particular favourite with my little one on cold winter days! There’s this little bakery close by where she wants to stop at regularly, just to get her favourite sweet rolls. I often give in while wondering  if that much sugar and butter is good for such a tiny body…

I have a fair bit of organic dried fruit (mainly raisins, some dried berries & sultanas!) left from my last shop. So, I decided to use my favourite dough recipe and throw in a generous helping of dried fruit with some cinnamon, and a dash of all spice to make my kitchen smell like baking in winter 😋 The little ones loved it and wouldn’t stop eating it fresh out of the oven! The few snail rolls that survived were lightly toasted for morning tea the next morning and requested all over again 😊 This is the perfect Christmas in July recipe to whip up under 2 hours from start to finish. Happy Baking!

Vegan Fruit Snails

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Vegan Magic Dough Fruit Snails

Vegan, sugarfree, nut free.

Priya: Priya@MasalaVegan
Ingredients
  • 1 recipe Magic Dough
  • 3/4 cup Dried Fruit (Raisins, Berries, Pawpaw are all good)
  • 1/2 tablespoon Cinnamon
  • 1 teaspoon Allspice Powder
  • Non Stick Spray
Instructions
  1. Prepare the dough and roll into a flattish rectangle. Sprinkle the fruit on top of the dough and press in palm down. Next sprinkle in the cinnamon & allspice powder all over. Spread with a flat spoon, if necessary.

  2. Carefully roll up the fruit & dough rectangle from the long end as tightly as possible.

  3. Use a sharp knife or dough cutter to cut into rolls, roughly 1/2" in width.

  4. Spray non stick spray in a round tray or cake pan and, place the snails/rolls at least a couple of centimeters away from each other.

  5. Cover with a damp tea towel and place in a warm spot for 20 - 30 minutes.

  6. Preheat the oven to 200 degrees Celsius on the fan forced setting.

  7. Bake the fruit snails/ rolls at 180 degrees Celsius for 25 - 35 minutes, or until a beautiful golden brown and smelling divine!

Vegan Vada Pao Rolls (Low Fat Version)

Vada Pav/ Pao, growing up in Bombay (now Mumbai) was one of my favourite foods.  This humble Indian burger is made with a soft and fluffy bread roll A.K.A. Pav/ Pao (here’s my recipe) filled with a spicy potato patty and some peanut & red chilli powder often, garnished with little pieces of red onion. Being hawker food, the spicy potato patty is deep-fried and delicious (as I realized on my most recent trip!).

Trying to recreate this at home, my first change was to either Air Fry or oven bake the patty. As I made my favourite dough recipe for the rolls, I had the potatoes boiled and ready with all the spices. The mashed potato mixture was easy to shape into marble sized balls all ready to bake, when I decided to use the dough to enclosing the potato mixture to make stuffed rolls, for faster cooking! Genius, I’m thinking but I’m sure there are other versions of this “Vada Pav” roll out there 🙂 Happy baking!

 

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Vegan Vada Pao Rolls

Vegan, nut-free and low fat recipe.

Priya: Priya@MasalaVegan
Ingredients
  • 2 teaspoons Oil
  • 1 teaspoon Mustard Seeds
  • 1 teaspoon Cumin Seeds, lightly crushed
  • 1 teaspoon Coriander Seed Powder
  • 1 teaspoon Turmeric
  • 1 inch Fresh Ginger, minced
  • 2 Green Chillies, minced finely
  • 8 - 10 Curry Leaves, torn roughly
  • 2 medium sized Potatoes, boiled
  • Salt, to taste
Instructions
  1. Heat oil in a deep pan, add the mustard seeds and cover.

  2. Cook until the seeds pop and then toss in the cumin seeds, coriander seed powder, ginger, curry leaves, green chillies and turmeric powder. 
  3. Add the potatoes and salt and mix together until well combined. Take off the heat and cool before dividing the potato mixture into 12 golf ball sized round portions. Set aside to cool.
  4. Divide the dough into round balls and flatten to a circle about 5" wide. 
  5. Put the spicy potato mixture in the centre and gently bring the sides up to seal the dough. Use a drop of water to stick the edges of the dough, if required. 
  6. Place the prepared rolls on a baking tray lined with nonstick paper and cover with a clean tea towel. 
  7. Set aside to rise in a warm place for half an hour. 
  8. In the meanwhile heat the oven on a fan forced setting to 200°C. 
  9. After 30 minutes, remove the tea towel from the rolls and spray with non stick spray. 
  10. Bake in a hot oven at 180°C for 20 - 25 minutes. 
  11. Tastes great warm or, after cooling with a warm drink. Happy baking 😊

 

Vegan Hot Cross Buns for Easter Baking

These vegan hot cross buns are soft, fluffy, fruity and the most fragrant buns I’ve ever made. The aroma of mixed spice and cinnamon beckons tantalizingly from the oven when the buns bake and, while they are cooling on the rack, making it impossible to walk past without stealing a bite. These buns aren’t sweet as, I haven’t added any sugar or xylitol into the dough, except for the yeast mixture. The mixed fruit is the main star in these buns, with every bite full of sultanas, berries, pawpaw pieces and cherries. I let them rise for a good 30 minutes in a slightly warmed oven, as the colder weather seems to have arrived. Also, using my brownie pan was perfect for 9 large buns that were nice and tall. Happy baking and have a blessed Easter.

 

Vegan, Wholemeal Hot Cross buns
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Vegan Hot Cross Buns

Vegan Hot Cross fruity buns which are the perfect food for breakfast, morning tea, dessert or, anytime in between!

Priya: Priya@MasalaVegan
Ingredients
  • 3 cups Wholemeal Baking Flour
  • 2 teaspoons Active Yeast
  • 2 tablespoons Raw Sugar
  • 300 ml Tepid Water
  • 3 tablespoon Oil
  • 2/3 cup Mixed Fruit
  • 1 teaspoon Mixed Spice Powder
  • 1 teaspoon Cinnamon
For the crosses
  • 2 tablespoons Plain Flour
  • 1 teaspoon Raw Sugar
  • 4 teaspoons Water
  • Non Stick Spray
Instructions
  1. In a large mixing bowl, add the tepid water, yeast and raw sugar. Set aside for 10 minutes.

  2. Add the flour, oil, spices and fruit to the yeast mixture in the bowl. Knead dough either by hand, or with a dough hook (I used my stand mixer).

  3. Stop kneading when the dough forms and is soft and slightly sticky. Allow to rest in a warm place.

  4. Spray a tray with non stick spray to place the buns.

  5. Tip the dough on a well floured surface, knead gently and separate into little round balls of dough.

  6. Place the dough balls closely but not touching each other on the prepared tray. 

  7. Cover with a clean tea towel and place in a warm corner for 35 - 45 minutes.

For the crosses
  1. Pipe crosses on to the risen dough buns using a piping bag or, sandwich bag with a corner cut off and then bake in the oven.

  2. Mix the flour, sugar and water to form a thick, smooth paste while the buns rise.

  3. Heat oven to 175 degrees C and, spray the dough with non stick spray and bake the risen dough buns until golden brown (approximately 25 minutes).

These buns are making their way to Healthy Vegan Fridays and The Bloggers Pitstop

 

 

Easy Vegan Magic Dough – Only 6 Ingredients

There have been many magic dough recipes floating around on the internet for a while now. The other day I was looking at a stuffed veggie bun recipe, I realised that I have used the same dough recipe (with some variations) that I got with my bread maker many, many years ago now.

I did start off by using expensive pre-mixes but, now I use my own special flour blend of half wholemeal wheat flour and half strong baking flour with added bran. With no dairy or bread improvers, all that goes in is a splash of light oil. The dough rises beautifully and with different fillings and toppings makes fluffy Naan, dinner rolls, cobs, baguette, sweet rolls, savoury buns, pizza bases, calzone and even steamed Bao-Zi buns. The dough can be par cooked and frozen or,  punched down and double bagged in a tightly sealed plastic bag to freeze up to 3 months. Thaw overnight in the fridge to bake goodies the next morning.

Here’s the recipe,

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Easy Vegan Magic Dough

Vegan, additive free, comes together under 10 minutes in a stand mixer or, 15 - 20 minutes by hand.

Priya: Priya
Ingredients
  • 1.5 cups Wholemeal Flour
  • 1.5 cup Strong Baking Flour
  • 270 ml Warm Water
  • 2 teaspoons Raw Sugar
  • 1.5 teaspoon Instant Yeast, powder
  • 1 tablespoon Oil
  • 1 teaspoon Salt
Instructions
  1. In a deep mixing bowl, add the water, raw sugar and yeast together.

  2. When the yeast and sugar dissolve, toss in the flours.

  3. Add oil and salt on top.

  4. If using a stand mixer, set on the lowest setting with a dough hook for 5 - 7 minutes. Increase speed for another 3 - 4 minutes until the dough looks smooth and cohesive.

  5. If kneading by hand, carefully combine the flours & water together with a flat wooden spoon and then start to knead by hand until a smooth dough forms. Approximately 15 - 20 minutes.

  6. Set the dough aside covered in a warm place until ready to use.

Vegan Cranberry Christmas Loaf (Sugarfree)

The festive season brings in heaps of colourful looking baked food in the market. I love looking through all the goodies on offer even though I can’t have very much of it. One of the things I liked was a very colourful and tempting Christmas themed bread. However, all the ingredients and other additives made me wonder how, one could possibly gift or eat it with a clear conscience and body! This 7 ingredient cranberry loaf is sweetened with birch Xylitol and has a mild tartness from the lime juice. It not only looks colourful but actually tastes delicious too! My loaf “disappeared” under 2 days, but would probably last longer if individual slices were wrapped in cling wrap and frozen.

INGREDIENTS – 

Self Raising Flour – 2 cups
Dried Cranberries – 3/4 to 1 cup
Xylitol – 2/3 cup
Light Oil – 2 tablespoons
Soy Milk – 1/2 cup
Flax Egg – 1 (1 tablespoon Flax Seed Powder + 3 tablespoons Water)
Lime Juice – 1 tablespoon

 

DIRECTIONS – 

Pre-heat oven to 175 degrees Celsius.
Spray a loaf pan with nonstick spray.
Make the flax egg in a small bowl and set aside.
Mix flour, Xylitol and cranberries in a large mixing bowl.
Add lime juice, oil and soy milk to the flax seed egg and whisk until smooth.
Mix the liquid mix into the dry mix and whisk well.
Pour the batter into the prepared loaf pan.
Bake at 165 degrees Celsius for an hour. Check with a skewer if cooked.
Cool in the pan for 15 minutes before inverting on a cooling rack.
Cool completely before slicing.

 

NOTES – 

Chopped apricots, sultanas, figs or dried dates would work equally well in place of cranberries.

Happy baking!

 

 

Wholemeal Banana Bread Bars (Vegan & Oilfree)

I love baking with bananas specially for their binding properties. With Mango season setting in, I’ve  been getting large trays of mangoes that get first preference and the poor bananas are left to go brown unattended on the side. Even though most of my kitchen consists of multitasking tools, cooking and bakeware, last year I gave in to the festival sales and bought a mini loaf pan. I’ve been looking for different things to bake in my pan like this Sfouf recipe. Banana bread mini loaves are a great way to portion control and get the perfect crisp brown edges that everyone loves! Great for school lunch boxes too, as they contain no nuts and are oil free meaning no messy fingers. 

 

Wholemeal Banana Bread Mini Loaf

(Vegan, oil-free, nut-free & sugar-free.
Made easily under 1 hour with everyday ingredients.)

 

INGREDIENTS – 

Mashed Over Ripe Bananas – 2 cups
Xylitol – 1/2 cup
Cinnamon Powder – 3 heaped teaspoons
Soy Milk – 1/4 cup
White Vinegar – 2 teaspoons
Wholemeal Self Raising Flour – 2 cups

DIRECTIONS – 

Preheat oven to 180 degrees Celsius and spray the mini loaf pan with non stick spray. Set aside.
Mix the mashed banana with Xylitol and cinnamon powder in a deep mixing bowl until fluffy.
Whisk in the soy milk and vinegar and mix until frothy.
Fold in the wholemeal flour and whisk well until no lumps remain.
Pour batter into the mini loaf pan compartments and bake for 30 to 40 minutes at 175 degrees Celsius.
Check if the loaves/ bars are cooked by inserting a skewer into the middle.
Remove from the oven and allow the banana bread bars to set in the pan for 10 – 15 minutes.
Invert on a cooling rack and store after they have cooled down properly, usually an hour.

NOTES – 

Drizzle with chocolate or dust with cacao powder, if desired.
Soy milk can be substituted with any other non dairy milk.
Overripe bananas are easier to mash and require lesser sweetener. If not using spotted brown bananas then increase Xylitol to 3/4 cup for a sweeter banana bread.

5 Ingredient Vegan Bread

I have an on – and – off relationship with my bread maker. It does make excellent preservative and additive free bread but, takes up too much prime real estate on my kitchen bench top. As a family that goes through atleast 3 – 4 loaves a week, good quality bread from outside adds up quickly. Also, the aroma of homemade bread wafting through the house is second to none! This is my basic bread recipe that can be rustled up in a couple of hours.

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We need,

  • Active Dry Yeast – 1.5 teaspoon
  • Strong Bread Flour – 400 grams
  • Salt – 1 teaspoon
  • Sugar – 1 tablespoon
  • Water, tepid – 290 ml

I have a Panasonic Bread maker that takes these ingredients in this order. Using the basic loaf setting, the bread is ready under 4 hours. Remove from the bread pan and wrap in a clean tea towel. Cool completely before slicing.

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Enjoy! I’d love to know your preferred way of baking bread in the comments below 😊

 

"Nankhatai" A.K.A. Cardamom Short Bread (Vegan & Sugar Free)

These delicious cardamom flavoured shortbread biscuits are believed to have been introduced in India by the Britishers. Perfect to snack on or, dunk into a warm drink, traditionally use white flour, clarified butter & powdered sugar. My adaptation of this very famous recipe uses wholemeal flour, a dairy free spread and Xylitol. Many variations and substitutions in the type of flours and sweeteners used exist. The recipe is quite forgiving as long as the rough ratios of flour: sweetener: fat stay the same. Almond slivers, cashew or pistachio pieces are commonly used as decorative garnishing but have been left out in this version.

We need,

  • Wholemeal Self Raising Flour (substitute with gluten free blend in case of allergies)  – 1½ cups
  • Fine Chickpea/ Gram Flour (Besan, from the Indian store) – 2 tablespoons
  • Powdered Xylitol – ¾ cup
  • Green Cardamom Seeds, roasted and finely powdered – 1 teaspoon
  • Dairy Free Spread (I used plain Nuttelex) – ¾ cup

Directions,

  1. Preheat the oven to to 180º Celsius and line a flat tray with baking paper.
  2. In a large mixing bowl, mix the flours, xylitol and cardamom powder.
  3. Rub the non diary spread into the dry mixture till the mixture resembles bread crumbs.
  4. Knead into a smooth dough for a few minutes.
  5. Take 1 tablespoonful of the dough and roll into smooth round balls.
  6. Place these on the prepared tray.
  7. Bake on a fan forced setting for 15 – 18 minutes. The bottom of the biscuits should look golden.
  8. Remove the tray from the oven and let the cookies cool on the tray for atleast half an hour.
  9. Store in  airtight box once cooled.

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These shortbread are very moreish and don’t last long. Enjoy!

Griddle Baked Mixed Vegetables Stuffed Bread (Vegetable Parathas)

Every now and then, I make little too much dough for my Rotis, that sits patiently in the fridge waiting to be used up. This is a great recipe to use up any veggies left in the fridge in a savoury potato base. My little ones will eat great amounts hot off the griddle, at all times of the day!

We need,

1 recipe of Roti/ Chapathi dough from here

  • Boiled Potato, chopped roughly- 1 cup
  • Onion, finely chopped – 1/2 medium size
  • Celery, finely grated – 1/4 cup
  • Carrots, grated – 1/4 cup
  • Garlic Cloves, minced finely – 2
  • Ginger, minced finely – 1″ piece
  • Green Chillies, sliced finely – 2 small
  • Fresh Coriander Leaves, chopped finely – 1 tablespoon
  • Turmeric Powder – 1 teaspoon
  • Oil, for brushing – 1/2 cup ( may not need all)
  • Salt, to taste

Directions,

  1. In a large mixing bowl add the boiled potatoes, salt, coriander, chillies, onion, vegetables, ginger and garlic. Mix well.
  2. Make lime sized balls out the vegetable mixture and set aside.
  3. Heat a flat griddle on low flame.
  4. Roll out golf sized balls of dough as for rotis but slightly thinner.
  5. Place the vegetable ball in the centre of the rolled out dough. Overlap the edges of the rolled out dough like a moneybag to cover the filling completely.
  6. Dredge in some dry flour and roll very lightly into a thin, flat round.
  7. Place on low heat on the hot griddle and brush with oil on both sides.
  8. Cook until golden brown on both sides.

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Store in a tea towel lined box and enjoy warm!

3 Ingredient Indian Flatbread aka Roti/ Chapathi

Rotis or Chapathis, are griddle baked flat bread made on a daily basis, sometimes more than once a day, either to dunk into gravies or curries, or as a wrapping for stir fries. Often eaten as is, hot and puffy off the griddle, they are quick to cook and nourishing to eat!

We need, Ingredients:

  • Wholemeal Finely Ground Flour (Atta) – 2 cups
  • Water – 3/4 to 1 cup
  • Salt, a dash

(Often, a spoonful of oil is added to the dough but, I do not.)

Directions,

  1. Mix the flour, salt and water to make a soft dough. Knead well and allow dough to rest covered with a damp tea towel for 30 minutes.
  2. Heat a flat pan or griddle on slow flame.
  3. Divide the dough into balls.
  4. Roll out into rounds approximately 8″ circle and place on the hot griddle.
  5. As soon as golden brown raised spots appear, flip over and let the other side cook for a minute till light brown spots appear on a high flame.
    To make soft rotis cook quickly on a high flame, longer cooking turns them crisp.

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Enjoy hot plain, or spread with flavoured oil or, dunked into your favourite gravy!

Please tell me what your favourite version of flatbreads are below 😀