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

Print
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!

 

Print
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
Print
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

 

 

Malpua (Vegan, Oil Free & Sugar Free)

“Holi”, the Festival of Colours fell over the past weekend. The advantage of having a holiday means being able to make something traditional for my little ones to celebrate and introduce them to the much-loved festival food that I and my better half grew up eating! “Malpua” are pancakes usually made with white flour and semolina and deep-fried before dunking into a thick sugar syrup. These delicious pancakes are made in many different ways often with heaps of dairy and sugar. This lighter take, on the traditional deep-fried “Malpua” full of clarified butter and milk solids eliminates all the oil and dairy while using wholemeal flour. Another good thing, about this recipe is not having to make a sugar syrup to dunk the pancakes and, replacing them with a lighter maple or agave syrup. I ate mine plain but, my little ones aren’t about to let go of the syrup jar any time soon 😋

Malpua
Print
Malpua

Vegan, wholemeal, oil free and sugar free. 

Omit the almonds to make these "Malpua" nut free and garnish with either cranberries or, pepitas.

Priya: Priya
Ingredients
  • 1 cup Self Raising Wholemeal Flour
  • 1/2 cup Semolina
  • 1 cup Coconut Milk
  • 1 cup Warm Water
  • 4 tablespoons Xylitol
  • 3 teaspoons Green Fennel Seeds, lightly crushed
  • 1 teaspoon Green Cardamom Seeds, powdered
Garnish
  • 4 tablespoons Flaked Almonds/ Pepitas, lightly roasted
  • Agave Nectar/ Maple Syrup, to pour
Instructions
  1. In a large mixing bowl, pour the warm water, coconut milk and Xylitol. Whisk well until mixed.

  2. Add the semolina and allow to sit for 5 minutes.

  3. Mix in the wholemeal flour, Fennel & Cardamom seed powders. Whisk well and set aside. The batter should be slightly thinner that cake batter. Add more water if required.

  4. Heat a non stick pan and ladle batter into little rounds.

  5. Cover and cook on low heat until a crisp golden and then flip to cook the other side lightly.

  6. Take off the pan and pour a teaspoonful of agave nectar/ maple syrup if using and sprinkle, flaked Almonds/ pepitas/ cranberries.

 

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,

Print
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 Onion Samosa (Airfryer Recipe)

Holiday season is here! Attending and hosting parties seems to be a daily occurrence. I tend to take in a plate of vegan nibbles to most do’s and these tasty morsels are always an instant hit. Traditional Samosas are deep-fried flaky pastry covering a vegetable filling. I’ve used caramelised onions and spices for the filling here and cooked them in the Airfryer to completely do away with the business of deep-frying. The casing can be made with puff pastry, ready-made pastry strips, or here’s a simple one that I use and is made with wholemeal flour.

We need for the Samosa pastry,
  • Wholemeal Flour – 1 cup
  • Oil –  1 tablespoon
  • Carom Seeds – 1 teaspoon
  • Salt, to taste 
  • Ice Cold Water – Few tablespoons to knead into a firm dough

Mix the first four ingredients and add ice-cold water by the spoonful to knead into a firm dough. Set aside covered for 10 to 15 minutes.

 

Vegan Onion Samosa - Airfryer Recipe
A popular Indian snack turned into a low fat party food option.
Ingredients
  1. Onion, diced finely - 1 large
  2. Oil - 1 teaspoon
  3. Turmeric Powder - 1/2 teaspoon
  4. Cumin Seeds - 1/2 teaspoon
  5. Fennel Seeds - 1/2 teaspoon
  6. Dried Mango Powder - 1/2 teaspoon
  7. Black Pepper, freshly ground - 1/2 teaspoon
  8. Rock Salt, to taste
  9. Water - 1 tablespoon
Add ingredients to shopping list
If you don’t have Buy Me a Pie! app installed you’ll see the list with ingredients right after downloading it
Instructions
  1. Coat the surface of a shallow pan with oil and heat gently.
  2. Add the cumin and fennel seeds and cook until lightly roasted.
  3. Mix in the turmeric, dried mango and black pepper powder.
  4. Stir in the diced onions and cook on slow heat until the raw smell goes away.
  5. Add the water in to prevent the onions from sticking.
  6. When the onion starts to brown and smell caramelised, remove from the heat.
  7. Stir in black salt and mix well.
  8. Cool completely before encasing in the pastry for crisp Samosas.
To assemble
  1. Roll the pastry out into thin rounds, 5" diameter.
  2. Cut the circle into half.
  3. Place 2 teaspoons of the onion filling in one quarter of the halved rounds.
  4. Seal edges by pressing together the edges, with a little bit of water if required.
  5. Place in the Airfryer basket.
  6. Continue until the Airfryer basket is full (mine holds 9 at one go)
  7. Bake at 200 degrees Celsius for 15 to 18 minutes.
  8. Cool thoroughly before packing into a box, in a single layer.
Notes
  1. Black salt, or rock salt is also called "Kala Namak" gives a characteristic flavour to the samosa. Found easily at most Indian grocers. Substitute with normal salt if unavailable.
Print
Masala Vegan http://masalavegan.com/

Custard Biscuits (Vegan & Sugar Free)

Corn flour, used to make custard powder, is combined with wholemeal self raising flour to make these scrumptious cookies. I’ve used 2/3 cup of powdered Xylitol in this recipe. If substituting raw powdered sugar then use 3/4 to 1 cup depending on desired sweetness. These cookies also known as biscuits in Australia and can be sandwiched with a jam filling for a fancier dessert. These taste best with a drink, warm or cold, depending on the weather outside!

We need,
  • Wholemeal Self Raising Flour – 1 cup
  • Xylitol, powdered – 2/3 cup
  • Nuttelex Original – 1/2 cup
  • Corn Flour – 1/2 cup
  • Vanilla Bean Paste – 1/2 teaspoon
Directions,
  1. Line a flat baking tray with baking paper and heat the oven to 180 degrees Celsius.
  2. Take a large mixing bowl and sift the flour with powdered xylitol and custard powder.
  3. Slowly fold in the Nuttelex and vanilla bean paste into the flour.
  4. Gently knead the flour to get a soft dough.
  5. Break the dough into lime sized confections and gently roll into balls. Flatten on to the prepared tray with the back of a fork.
  6. Bake at 175 degrees Celsius for 18 – 20 minutes, or until golden and aromatic.
  7. Leave the cookies to crisp and set on the tray for at least 15 minutes after removing from the hot oven.
  8. Cool well before storing in an air tight container.

Tastes best with a glass of cold Almond Milk or, a warm drink like Chai or, caffeine free Rooibos Tea. Happy baking 😊

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.

image

Store in a tea towel lined box and enjoy warm!

Vegan Cheese Toasted Sandwiches

There are a few things more satisfying than biting into a piping hot toasted sandwich or, “Jaffles”, as they are called in Australia with molten cheese oozing out. Dunking them into some hot and spicy tomato ketchup simply takes the whole dish up a whole notch!

These are main kinds of cheese that I use,

My trusty George Foreman grill of course is responsible for the right degree of melted cheese to crusty toasted bread ratio. The “Tofutti” melts faster but, the Bio Cheese has a more authentic cheese flavour.

We need for 4 sandwiches,

  • Wholemeal Bread Slices – 8
  • Vegan Spread (I used Nuttelex) – 3  to 4 tablespoons
  • Vegan Cheese Slices – 4
  • Black Pepper powder, optional
  • Nonstick Spray
  • Hot & Spicy Tomato Ketchup to dunk in

Directions,

  1. Spread the vegan spread on 2 slices.
  2. Sprinkle black pepper and insert a single slice of vegan cheese inside the sandwich.
  3. Spray with non stick spray on the outside.
  4. Grill for 5 minutes and serve hot with hot & spicy  tomato ketchup.

image.jpeg

I would love to know your favourite toasted sandwich fillings in the comments below 😊

This post is part of the monthly link up party Our Growing Edge. This event aims to connect food bloggers and inspire us to try new things. This month is hosted by Genie at Bunny eats Design.

Vegan Whole Wheat Flour Pudding (Atte Ka Halwa)

 

“Atte Ka Halva” or “Sheera”, made of stone ground flour with whole wheat grains is commonly used as a sweet offering in religious functions, as well as temples and places of worship in India. Wholemeal flour also called Atta, is a staple in most Indian kitchens. In India, traditionally the wheat grains are bought separately, cleaned, sun-dried and then sent off to the local flour mill to be ground into fine flour used for making “Roti” and, all kinds of other sweet and savoury delicacies.

“Rava”, (Semolina) or “Besan”, (chickpeas flour) are commonly substituted in place of wheat flour for a delicious variation. This easy dessert is whipped up quickly, the only thing that needs attention is the thorough roasting of the wheat flour. Not roasting the flour until a toasty golden brown results in a raw tasting pudding and a tummy ache! I’ve substituted the traditionally used clarified ghee and white sugar with, coconut oil and xylitol. This sugar-free and low-fat version with coconut oil goodness, is the perfect snack for cold mornings and lasts for 2 – 3 days refrigerated in an air tight box.

We need,

  • Wheat flour/ Atta – 1 cup
  • Xylitol – 3/4 cup
  • Water – 3 cups
  • Coconut Oil – 1 tablespoon
  • Almonds, sliced – 8 to 10 for garnish

Directions,

  1. In a thick bottomed pan roast the flour until golden and aromatic. Set aside.
  2. Mix the sugar and water in the roasted flour so, that no lumps are formed.
  3. Place the pan back on low heat.
  4. Gently heat the mixture until the mixture reaches a soft porridge consistency and starts to come away from the sides. Take off the heat.
  5. Drizzle the coconut oil and garnish with almonds.

Enjoy warm or cold as a low-fat dessert.

If you like this recipe, please check out my “Laddoo” (Indian Bliss Balls) here.