Whole-Wheat Croissants

Simple and so cute - these croissants are chewier, denser, crispier and a lot healthier than their original counterparts. Easy for kids to help make in the kitchen and quick enough for your afternoon tea, these are unforgettable croissants that you'll just have to have stashed in your feature for a noshing occasion.

(Whole-Wheat Croissants Ingredients)

• 2 & 1/2 cups White Whole Wheat
• 1/2 cup Light Rye Flour
• 1/2 tsp of Sea Salt
• 2 & 1/4 tsp Active-Rise Yeast
• 1/4 tsp Lemon Zest
• 1 cup of Warm Water
• 1 tbl of Raw Sugar
• 4 tbl Liquid Vegan Margarine + 1 tsp Olive Oil

(Croissants Directions)

• Combine your flours and lemon zest in a large bowl with the yeast.
• Put your sea salt and sugar together with 1/4 cup of your water then mix with the flour.
• Add the rest of the water and knead until everything just comes together and there's a bit of gluten-forming but the dough is still soft.
• Let that rest for about thirty minutes
• Combine your margarine and oil and place them in the freezer until solidified.
• Roll your dough out as thin as possible without it becoming like a pizza crust (about 1/4 an inch). Then, place your margarine in the middle and fold it like you would a present with gift-wrapping paper.
• Take your rolling pin and spread it in every direction once you feel like the margarine has started to soften.
• Once the creases have gone, fold it into the same position again and continue about five times or until you feel about 3/4 of the margarine has spread into the dough.
• Let it nrest in the fridge for about five minutes and then roll it out, cut into triangles and roll and twist until you have your desired croissant shape.
• Place on a lightly greased baking sheet and bake at about 350 for 15 minutes, then 400 for a few more minutes to give moisture and crust (keep at 350 if you don't want this).
• Let cool slightly, serve with tea and enjoy!

Vegan Croque Madam Panini

I haven't been able to cook much lately, so here's a little tasty piece to snack on. The vegan croque madame, a delicious mix of an Italian cooking technique and French (and technically Japanese)flavors.

(Vegan Croque Madame Ingredients)

• 2 slices of Whole Wheat Whole Grain Bread
• 4 pieces of Vegan Ham
• 1 slice of Soy Mozzarella (you may need to rub water on it)
• Turmeric, Salt, Pepper, Cracked Red Pepper for color and taste.
• 2 tbl Good-Quality Olive Oil per piece of bread

(Directions)

• Cook your tofu with all of the seasonings.
• Spread a tablespoon of olive oil on one side of both slices of bread.
• Assemble sandwich with all of the fillings with oiled side on the outside.
• Heat your press( you can cook in pan, then press down if you don't have one).
• Cook until bread is golden brown and crisp.
• Enjoy!

Tarta, Tarte, Tart

Beautiful isn't it? It's made with a simple pie-crust and glazed lightly with almond oil, coconut oil and agave nectar to give it a much deeper flavor and a wonderful color. Underneath the flaky shell are fresh pears, agave nectar, orange zest and juice and just a dash of cinnamon for more depth. It took less than two hours to make this and yet it looks like a masterpiece!

(Tarta, Tarte, Tart Crust Ingredients)

• 1 cup of All-Purpose Flour
• 2 tsp Granulated White Sugar
• 4-5 tbl Cold Coconut Oil (not Virgin)
• 1/8 a tsp of Iodized Salt
• 1/8 a tsp of Baking Soda
• 5 tbl Ice Water + a 1/4 a tsp of Organic Apple Cider Vinegar (with Mother

(Tarta, Tarte, Tart Filling Ingredients)

• 3 Medium-Sized Pears, sliced thin
• 1/2 a tsp of Cinnamon
• 5 tsp of Cornstarch
• 2-4 tbl of Brown Sugar
• 1-2 tbl of Fresh Squeezed Orange Juice + 1/2 tsp Zest

(Tarta, Tarte, Tart Glaze Ingredients)

• 3 tbl Hot Water
• 4 tbl Agave Nectar
• 1/8 a tsp of Almond Extract

(Directions)

• For the Crust: Measure the coconut oil in its liquid state and placing it in the freezer. After 2-5 minutes the oil should be ready.
• Mix the dry ingredients together.
• Break it into equal size chunks into the flour mixer, then take your fork and mash it into the flour until everything is crumbled.
• Place a well in the middle and add in your ice water and vinegar mixture slowly to the batch while mixing. It shouldn't be a wet batter and should feel slightly like store-bought pie dough.
• Once that is done, smooth it out and wrap it in plastic wrap - then place it in the fridge for 30-45 minutes.


• For the Filling: Mix all of the ingredients first except for the apples Then toss the apples in it. l
• Once that is done, set it aside and prepare your glaze as the pie crust continues to chill.


• For the Glaze: Combine the ingredients together in a small bowl.


• Assembling the Pie: Flour your rolling pin and baking surface and slowly roll out the pie crust, only rolling one side for about 5-10 seconds and letting it rest for 10 more seconds as you focus on another side and the middle.
• Once it is about 1/8 of an inch, transfer it to a lightly oiled small pan (or you can free-form it) and keep the edges on the outside as you place in your filling as you like.
• Roll the sides on top of each other as I did in the photo and spread some more coconut oil over it for color.
• Bake it at 425 degrees for 15-20 minutes, then lower the heat to 350 and continue to bake it for 35-40 minutes or so, depending on your oven.
• Once that is done, smooth it out and wrap it in plastic wrap - then place it in the fridge for 30-45 minutes.
• Enjoy!