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

Vegan Magic Dough Fruit Snails

Vegan, sugarfree, nut free.

Priya: Priya@MasalaVegan
  • 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
  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 Vegetable Frittata (Gluten, Oil & Soy Free)

Frittata is possibly the most popular breakfast menu item in most cafes. Summer holidays mean long road trips dotted by quaint cafes that have absolutely no vegan items (except deep-fried potato finger chips and/ or, a couple of lettuce leaves)! Most vegan frittatas tend to use tofu as a base, but my better half isn’t a massive tofu fan. The last time I tried making a vegetable frittata with a tofu base the cooking time was considerably longer and there was a distinct bean-y taste which the family thought was out-of-place. Using “Besan”, finely ground Gram flour as a base solves that concern! This is a quick recipe and is ready under an hour including 10 minutes of resting time before slicing. Oh, its also oil free because I completely forgot to add in any 😳

Vegan Vegetable Frittata

(Vegan, gluten free, oil free, nut free & soy free.)


  • Besan – 1 cup
  • Nutritional Yeast – 1/2 cup (packed)
  • Onion, diced – 1 medium
  • Garlic, minced – 2 tablespoons
  • Mixed Vegetables (finely diced) – 1 cup (I used sliced mushrooms, red bell pepper, broccoli and green peas).
  • Black Rock Salt – 1/2 to 3/4 teaspoon
  • Red Chilli Flakes – 1/2 teaspoon, optional but recommended
  • Water – 1.5 cups
  • Non Stick Spray – a few spritzes
  • Tomato, sliced thinly – 1, for garnishing the top
  • Basil, Rosemary & Thyme, minced finely – 2 teaspoon for garnish


  1. Spray a round 8″ springform cake pan with non stick spray and preheat the oven to 180 Degrees Celsius.
  2. In a deep mixing bowl combine the besan, nutritional yeast, black salt, Chilli Flakes and water. Aim at a slightly thick batter.
  3. Fold in the diced onions, garlic and vegetables and mix well.
  4. Pour batter into the prepared cake pan.
  5. Set the tomato slices on top of the batter.
  6. Bake in a hot oven for 30 to 35 minutes until the sides look golden brown and have pulled away from the sides.
  7. Remove from the oven and cool for atleast 10 – 15 minutes before slicing into wedges to serve.


The amount of water needed to make the batter varies depending on the Besan flour used.
Black salt is available commonly from Indian grocery stores and health food stores, and is actually pink in colour with black flecks!




Vegan Savoury Rice Flakes (Kanda Batata Pohe)


Rice flakes or Pohe, flavoured with onions and potatoes and, garnished with coconut, green peas and coriander was a popular breakfast dish in India when I grew up. Large quantities were made so that, some could be packed for later into lunch boxes. Savoury, spiced lentil noodles (Shev/ Bhuja mix), roasted spiced nuts and lemon wedges were served alongside to add even more nutrition and flavour.

We need,

  • Flattened Thick Rice Flakes – 2 cups
  • Boiled Potatoes, diced – 1/2 cup  1 tbsp oil
  • Green Peas, cooked – 1//2 cup
  • Onion, chopped – 1/2 cup
  • Black Mustard Seeds – 1/2 teaspoon
  • Curry leaves – 8 to 10
  • Green Chillies, minced finely – 1 to 2
  • Asafoetida – 1/4 teaspoon
  • Turmeric Powder – 1/2 teaspoon
  • Oil – 1 tablespoon
  • Salt, to taste


  • Coriander, finely chopped – 2 tablespoons
  • Desiccated Coconut – 4 tablespoons
  • Bhuja/ Shev Mix to sprinkle on top
  • Limes/ Lemons, sliced into wedges to squeeze over the mix.



  1. Wash and soak the rice flakes in water for 10 minutes, drain the excess water and set aside.
  2. Heat oil in a ddeep thick bottomed pan or wok and add the mustard seeds.
  3. After the mustard seeds crackle, add curry leaves, green chillies, asafoetida, turmeric and onions. Cook until the onions turn translucent.
  4. Add the boiled potatoes and peas and cook until golden.
  5. Mix in the rice flakes and season with salt on a slow flame for a few minutes.
  6. Sprinkle coriander and coconut on the top and take off the heat.
  7. Garnish with crisp lentil noodles and lemon wedges.


Red Finger Millet Biscuits (Ragi Nankhatai)


Red Finger Millet has been used traditionally in South Indian cooking due to its high Iron and Calcium content. My mother used to make porridge and pancakes out of malted finger millet flour when I was younger. For special occasions, festivals or celebrations, sweet little round balls or, “Laddoos”, were made out of roasted flour and sugar mixed with nuts and dried fruits. This cookie recipe is inspired by the Laddoos, I grew up eating.

We need,

  • Red Finger Millet flour – 2 cups
  • Raw Sugar – 3/4 cup
  • Cinnamon powder – 1 teaspoon
  • Baking Soda – 1 teaspoon
  • Coconut Oil, melted – 3/4 cup


  1. Preheat your oven to 180 degrees C and line a tray with baking paper.
  2. Dry whisk the flour, raw sugar, cinnamon powder and baking soda in a large mixing bowl.
  3. Add coconut oil and mix well.
  4. Make small golf sized balls out of the dough and place on prepared baking tray at least a finger width apart to bake as, these spread quite a bit!
  5. Bake in a preheated oven at 165 degrees C for 12 – 15minutes.

Cool, before removing from the tray. Enjoy with a hot or, cold beverage!

Vegan Pumpkin Chocolate Chip Bread

This dense and flavoursome pumpkin bread sprinkled with chocolate chips is an easy and quick loaf to bake on a busy afternoon. Coconut sugar lends a rich depth to the overall flavour and marries well with the inherent sweetness of pumpkin.

We need,

  • Pumpkin, grated – 1 cup
  • Wholemeal Self Raising Flour – 2 cups
  • Coconut Sugar – 1/2 cup
  • Vegetable Oil – 1/2 cup
  • Almond/ Soy/ Rice Milk – 3 to 4 tablespoons
  • Cinnamon, powder – 2 teaspoons
  • Vegan Chocolate Chips – 2 tablespoons

To do:

  1. Spray  a loaf pan with nonstick spray and preheat the oven to 200°C.
  2. Mix the grated pumpkin, oil and the coconut sugar in a large mixing bowl.
  3. Fold in self-raising flour.
  4. Slowly mix in almond milk by the spoonful to make a thickish batter.
  5. Pour the batter into the loaf pan and sprinkle chocolate chips on the surface.
  6. Bake at 180°C for 30 – 40 minutes.

Cool before slicing and wrap each slice tightly in cling wrap to freeze for later!





Vegan Lamingtons

Lamingtons are essential Aussie icons served at morning and afternoon tea time particularly at Anzac Day celebrations. I loved the idea of chocolate layered with coconut encasing cake right away. How can chocolate and cake ever, not be good for me?!

We need,

Vegan White Sponge Cake – 1
Chocolate Icing – 1.5 cups
Desicated Coconut Flakes – 1 cup

For the Cake, I used –

  •  Self Raising Flour – 2 cups
  • Raw Sugar, powdered – 3/4 cup
  • Baking Powder – 1.5 teaspoons
  • Soy Milk, room temperature – 1 cup
  • Vanilla Extract – 2 teaspoons
  • Vegetable Oil – 5 tablespoons

Bake the cake,

1. Preheat the oven to 180 degrees Celsius and grease a square 8″ cake tin.

2. Sift together all the dry ingredients – flour, sugar & baking powder into a large mixing bowl.

3. Make a well in the center and add vegetable oil, vanilla & soy milk.

4. Mix thoroughly for atleast 5 minutes by hand. I used the whisk attachment on my mixer for 4 minutes.

5. Pour the batter into the prepared cake pan.

6. Bake at 175 degrees C for 20 to 25 minutes. Check with a skewer inserted in the center to check if done.

7. Remove from oven and cool completely.

In the mean time mix together,

  • Cocoa – 1/2 cup
  • Icing sugar – 1 cup
  • Warm water – 1 – 2 tablespoons to make a a runny chocolate dip.

Cut the cooled cake into squares and keep a flat plate ready with lots of Coconut Flakes.

Use a fork to coat the cake pieces with the chocolate mixture first.

Roll them next in the coconut flakes till well covered and then, set them on to dry on a flat surface.