sourdough brioche rolls (aka my brioche addiction part 3)

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Okay, I admit I’m just fuelling my own brioche addiction with these recipes but these Sourdough Brioche Rolls really hit the spot. I’ve posted a few sourdough brioche recipes now but these ones are probably my favourite so far. I’m a sucker for easy breakfasts, and these sourdough brioche rolls are fluffy, sweet, and super easy to stick in the toaster, butter generously, and stuff in my face with relish of a wintry February morning. This recipe actually uses exactly the same dough recipe as my Sourdough Brioche Loaf recipe, but I’m going to show you how to make the simplest rolls out of it.

First things first…

We’re well used to what goes on in the Amongst The Flour kitchen by now, I’m sure you guys can tell me what we need to do first. You guessed it, we gotta feed our sourdough starters! I sadly had to throw out my starter a few days ago as she’d gone literally rancid (don’t ask me how I don’t know?) so we’re using a brand new baby this time around. As usual, I’ve fed my starter each day with a 1:1 ratio of rye and white flour, for the best results. For this recipe, this ratio of flour is just fine, but if you want a lighter, meltier, fluffier brioche, I suggest feeding with JUST white flour. You’ll need to keep tabs on the growth of your starter throughout the day, and use it at its peak as soon as it reaches.

Once you’ve got a beautifully bubbly and well risen sourdough starter, add that baby to a bowl along with the rest of the ingredients. As always, I use unsweetened oat milk (at room temperature) and extra virgin olive oil in this recipe. Of course you can use whatever you like, but these are just my preferred ingredients after lots of trial and error. We’re adding maple syrup into this dough, and like usual we’re using the A grade rich stuff (because everyone knows that’s best).

Whisk up all of those wet ingredients until they’re fully combined and then add in the flour a little at a time. I always use strong white bread/bakers flour for my breads but all-purpose flour works alright too. I simply find that bakery grade flours provide you with a nicer bread structure, AND a much lighter texture. Add the flour one cup at a time until you end up with a smooth and elastic dough that is not sticky. Add more or less flour as needed. You want your dough to be of low-ish hydration, but not dry and flaky (and this all depends on the humidity of your kitchen).

Once you’ve got a beautiful and tacky dough, knead her a few times before shaping into a ball, placing into a well-oiled bowl, covering with a DAMP tea towel, and leaving the ferment overnight. Always cover your dough with damp tea towel before proofing so that you don’t end up with a dried out and crispy layer on the top of your dough in the morning.

Stretch-and-fold…

About 1 hour after you’ve put the dough onto proof, you’re going to want to stretch-and-fold the dough. The stretch-and-fold process allows for extra gluten strands in your dough and makes the end result fluffier. To complete a stretch-and-fold, go ahead and take the top half of the dough and stretch it away from you. Fold the stretched out half of the dough over the rest of the dough. Turn the dough 90 degrees and repeat until you’ve gone all the way around. Then shape the dough back into a ball and place back into the bowl.

You’ll want to repeat this process 2-3 times more, leaving 30 minutes in between each iteration. After that, you’re free to re-cover the dough and let that baby rest for the night. In the morning, your dough should have risen to fill the bowl (or at least doubled in height). Turn the dough out onto a lightly floured surface and complete one last stretch-and-fold before leaving to sit for 15 minutes (this is called the autolyse process and makes the dough much easier to handle later on).

After 15 minutes, cut the dough into 12 roughly even pieces. We’re now going to shape each of these pieces into a roll. Take one piece of dough and gently cup your hands on the far side of the dough. Pull it towards you into a scooping motion before turning 180 degrees and repeating the process until you’ve got a perfectly round little roll. Place the roll onto a lined baking sheet, and repeat this process for the rest of the pieces. Cover the rolls with a damp tea towel and let prove for 1-2 hours, until they’ve increased in size by 50% and are nice and puffy.

Towards the end of the 1-2 hour proof, preheat the oven to 180°C (350°F). Lightly brush the rolls with a little melted dairy-free butter or plant milk, and bake in the oven for 30 minutes until golden brown on the top. Once cooked, remove from the oven and leave to cool for at least 20 minutes before slicing in half and serving. I LOVE to enjoy these sourdough brioche rolls smothered in dairy-free butter and drizzled with honey (and a sprinkle of salt if I’m feeling it). Once completely cooled, you can store these rolls in an airtight bag in the freezer and simply defrost and toast when you want them.

And it’s really as simple as that. Super easy Sourdough Brioche Rolls, perfect for breakfast or just whenever. I really hope you love these brioche recipes as much as I do (should I continue the series?). If you make this recipe, make sure you leave a like and a comment down below! I absolutely love hearing from you guys and you can be sure that I will try my best to get back to you soon! And of course, if you do make this recipe, don’t forget to tag me on Instagram @amongsttheflour I love seeing the photos of recipes you’ve all made! Have a warm and cozy winter, and stay safe and healthy this February! I look forward to hearing from you soon!

Katherine x

MORE SOURDOUGH RECIPES:

• Super Simple Sourdough Brioche Loaf
• Sourdough Walnut & Cranberry Loaf
• Sourdough 4-Braid Brioche Loaf (No Aquafaba)
• Sourdough Cinnamon Roll Pull-Apart Loaf
• My Everyday No-Knead Sourdough Loaf
• Sourdough Strawberry Shortcakes

Super Simple Sourdough Brioche Loaf

Ingredients

• 110g (1/2 cup) bubbly, sourdough starter
• 125ml (1/2 cup) unsweetened plant milk
• 65ml (1/4 cup) olive oil
• 2-3 tbsp maple syrup
• 1 tsp vanilla extract
• 450g (3 cups) strong white bread flour
• 1/4 tsp salt

Method

In the morning

1. Take your sourdough starter out of the fridge and give it a good feed. For this recipe you’ll want your starter to be about the same thickness as pancake batter.
2. Leave the starter to come to room temperature and double in height throughout the day. By about mid-late afternoon, your starter should be ready to use.

In the afternoon

1. Once the starter is nice and bubbly and at least double the height it was originally, pour the stated amount into a large mixing bowl. Add in the milk, oil, syrup, and vanilla, and whisk everything together until combined.
2. Add in the salt and the flour one cup at a time, until everything is combined. You’ll want to use your hands as you add the last of the flour to make sure it’s fully incorporated. Knead gently in the bowl for a few minutes until smooth and fairly elastic.
3. Shape the dough into a ball and cover with a damp tea towel. Leave to prove for 8-12 hours overnight. During the fermenting process, complete 2-3 stretch and folds to create long gluten strands in the dough. Complete the first stretch-and-fold after 1 hour, and then the other 1-2 every 30 minutes afterwards.

The next morning

1. In the morning, your dough should have risen to fill the bowl, or at least doubled in height. Turn the dough out onto a lightly floured surface and complete one last stretch-and-fold before leaving to sit for 15 minutes (this is called the autolyse process and makes the dough easier to handle later on).
2. After 15 minutes, cut the dough into 12 roughly even pieces. We’re now going to shape each of these pieces into a roll. Take one piece of dough and gently cup your hands on the far side of the dough. Pull it towards you into a scooping motion before turning 180 degrees and repeating the process until you’ve got a perfectly round little roll.
3. Place the roll onto a lined baking sheet, and repeat this process for the rest of the pieces. Cover the rolls with a damp tea towel and let prove for 1-2 hours, until they’ve increased in size by 50% and are nice and puffy.
4. Towards the end of the 1-2 hour proof, preheat the oven to 180°C (350°F). Lightly brush the rolls with a little melted dairy-free butter or plant milk, and bake in the oven for 30 minutes until golden brown on the top.
5. Once cooked, remove from the oven and leave to cool for at least 20 minutes before slicing in half and serving. I LOVE to enjoy these sourdough brioche rolls smothered in dairy-free butter and drizzled with honey (and a sprinkle of salt if I’m feeling it). Once completely cooled, you can store these rolls in an airtight bag in the freezer and simply defrost and toast when you want them.

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super simple sourdough brioche loaf

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By now, we all know that I hate aquafaba with a passion. It is literally my least favourite ingredient in the world (bar maybe coconut cheese) and that’s why I am adamant that I will NEVER use it in any of my bread recipes. In my mission to avoid this darn ingredient, I’ve created this Sourdough Brioche Loaf recipe! A few months ago, I posted a super delicious Sourdough 4 Braid Brioche Loaf recipe which also had no aquafaba, and today we’re repeating the exercise, but making it a little simpler along the way.

This super simple Sourdough Brioche Loaf is super light, super fluffy, super buttery, and the best upgrade to your breakfast. All of that, and it’s traditionally fermented, making it lighter on your gut and therefore easier to digest. I got the inspiration for this recipe simply because I wanted to enjoy a brioche without having to braid it! I love a good French toast made with brioche and using sourdough starter instead of yeast just takes the biscuit.

Something about a slightly sweet, buttered slice of brioche just sings cosy winter time for me, and I’m making the most of the cold weather whilst its still here, to indulge in a few extra baked goods. I love to enjoy this brioche bread freshly sliced and still slightly warm, spread with dairy-free butter and a drizzling of honey. Adding a pinch of cinnamon always adds a bit of warmth to the whole thing too. Okay, without further ado, let’s get into how we make it!

Baker’s Schedule…

DAY ONE

As is the way we do things here, this recipe starts by feeding our sourdough starters! First thing in the morning, I take my starter out of the fridge and leave her to come to room temperature before giving her a generous feed. For this recipe, I’m feeding my starter in a 1:2 ratio of rye and white flour. I usually add in equal measures, but for this recipe we want to dough to be a bit lighter and fluffier, so I add more white flour. After feeding, let your starter double in size over the course of the day.

Once beautifully risen and very bubbly, I make a start on the dough. For this recipe, I use unsweetened oat milk (at room temperature) and extra virgin olive oil. You can use whichever plant milk you like – I tend to use oat milk in my baking because I’ve found it’s most stable at higher temperatures. You can also use melted dairy-free butter instead of olive oil if you wish, just make sure you have the exact same amounts (I consider olive oil to be more of a wholefood than dairy-free butter which is why I use it more often). For maple syrup, I use the rich A grade stuff for the best flavour, but you could use any alternative you like as long as it’s not too heavy e.g. I wouldn’t recommend molasses or similar.

Whisk up all those wet ingredients until well combined, then go ahead and add in the flour. For this recipe I’m using strong baker’s flour (also known as bread flour) instead of all-purpose/plain because I find it gives you a much softer bread at the end. Add in the flour one cup at a time, until your dough is smooth and elastic (not sticky). You might need to add more or less flour, depending on how wet your sourdough starter is and the humidity of your kitchen. Once a dough has formed, knead her a few times before shaping into a ball, place in an oiled bowl, covering with a DAMP tea towel, and leave to ferment overnight.

During the fermenting process, we want to complete a few stretch-and-folds for extra gluten strands and fluffiness. To complete a stretch-and-fold, go ahead and take the top half of the dough and pull it away from you. Fold it over the top of the rest of the dough, then turn the dough 90 degrees and repeat this process until you’ve gone all the way around. Do this 2-3 times, leaving 30 minutes or so in between each iteration. After that, cover your dough once again and let that baby rest for the night.

DAY TWO

In the morning, your dough should have risen to fill the bowl, or at least doubled in height. Turn the dough out onto a lightly floured surface and complete one last stretch-and-fold before leaving to sit for 15 minutes (this is called the autolyse process and makes the dough easier to handle later on). After 15 minutes, it’s time to shape the dough. To do this, cup your hands on the far side of the dough, and pull it towards you in a scooping motion. Turn 180° and repeat. We’re aiming to create a tall and firm loaf shape.

Once you’re happy with the shape of your dough, place her into a parchment paper lined loaf tin, seam-side down (if you can). Cover with a DAMP tea towel and leave to prove for 1-2 hours, or until the dough has risen to fill the tin. Towards the end of the prove, preheat the oven and brush the loaf with some plant milk or melted dairy-free butter. Bake until lovely and golden brown, then let cool completely. Slice, spread generously with dairy-free butter and drizzle with honey (or maple syrup) and enjoy! This brioche also works really well toasted or as French toast.

And there it is in all its golden glory – another super simple Sourdough Brioche Loaf with no funny business. I really hope you love this brioche recipe as much as I do. If you make this recipe, make sure you leave a like and a comment down below! I absolutely love hearing from you guys and you can be sure that I will try my best to get back to you soon! And of course, if you do make this recipe, don’t forget to tag me on Instagram @amongsttheflour I love seeing the photos of recipes you’ve all made! Have a warm and cozy winter, and stay safe and healthy this February! I look forward to hearing from you soon!

Katherine x

Super Simple Sourdough Brioche Loaf

Ingredients

• 110g (1/2 cup) bubbly, sourdough starter
• 125ml (1/2 cup) unsweetened plant milk
• 65ml (1/4 cup) olive oil
• 2-3 tbsp maple syrup
• 1 tsp vanilla extract
• 450g (3 cups) strong white bread flour
• 1/4 tsp salt

Method

In the morning

1. Take your sourdough starter out of the fridge and give it a good feed. For this recipe you’ll want your starter to be about the same thickness as pancake batter.
2. Leave the starter to come to room temperature and double in height throughout the day. By about mid-late afternoon, your starter should be ready to use.

In the afternoon

1. Once the starter is nice and bubbly and at least double the height it was originally, pour the stated amount into a large mixing bowl. Add in the milk, oil, syrup, and vanilla, and whisk everything together until combined.
2. Add in the salt and the flour one cup at a time, until everything is combined. You’ll want to use your hands as you add the last of the flour to make sure it’s fully incorporated. Knead gently in the bowl for a few minutes until smooth and fairly elastic.
3. Shape the dough into a ball and cover with a damp tea towel. Leave to prove for 8-12 hours overnight. During the fermenting process, complete 2-3 stretch and folds to create long gluten strands in the dough. Complete the first stretch-and-fold after 1 hour, and then the other 1-2 every 30 minutes afterwards.

The next morning

1. In the morning, your dough should have risen to fill the bowl, or at least doubled in height. Turn the dough out onto a lightly floured surface and complete one last stretch-and-fold before leaving to sit for 15 minutes (this is called the autolyse process and makes the dough easier to handle later on).
2. After 15 minutes, it’s time to shape the dough. To do this, cup your hands on the far side of the dough, and pull it towards you in a scooping motion. Turn 180° and repeat. We’re aiming to create a tall and firm loaf shape.
3. Once you’re happy with the shape of your dough, place her into a parchment paper lined loaf tin, seam-side down (if you can). Cover with a DAMP tea towel and leave to prove for 1-2 hours, or until the dough has risen to fill the tin.
4. Towards the end of the prove, preheat the oven to 180°C (350°C) and brush the loaf with some plant milk or melted dairy-free butter. Bake for 30-45 minutes until lovely and golden brown, then let cool completely. Slice, spread generously with dairy-free butter and drizzle with honey (or maple syrup) and enjoy! This brioche also works really well toasted or as French toast.

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sourdough walnut & cranberry loaf

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I’m back and kicking off the year with a brand new sourdough recipe! Recently, I’ve been experimenting with different types of breads and this Sourdough Walnut & Cranberry Loaf has got to be my favourite so far. I’ve always loved a good walnut cob, and cranberries in sourdough just singggggg winter time to me, so why not combine the two? This loaf is your basic white sourdough loaf, but with a subtle crunch of walnuts, and a pinch of tart sweetness from dried cranberries. Really, the best and only way to enjoy this bread is with a good slathering of cream cheese, and it is to die for!

Interested in sourdough? Check out these recipes:

• Vegan Sourdough 4 Braid Brioche Loaf (No Aquafaba)
• Vegan Sourdough Cinnamon Roll Pull-Apart Loaf
• My Everyday No Knead Sourdough Loaf
• Sourdough Strawberry Shortcakes
• Sourdough Breakfast Marmalade Buns
• Vegan Sourdough Pecan Rolls With Maple Cream Cheese Icing

If you make this Sourdough Walnut & Cranberry Loaf make sure you leave a like and a comment down below! I absolutely love hearing from you guys, and you can be sure that I’ll try my best to get back to you soon! And of course, if you do make this recipe, don’t forget to tag me on Instagram @amongsttheflour I love seeing the photos of recipes you’ve all made!

Have a beautiful week, happy February and I wish you a safe and warm winter! I look forward to hearing from you soon!

Katherine x

Sourdough Walnut & Cranberry Loaf

Ingredients

• 1/2 cup bubbly, active sourdough starter
• 1 cup water, room temperature
• 1 tbsp extra virgin olive oil
• 3-4 cups strong white bread flour
• 2 tsp fine sea salt
• 1/2 cup walnuts, finely chopped
• 1/2 cup dried cranberries, unsweetened

Method

In the evening

1. In a large bowl, whisk together the sourdough starter, water, and oil until just combined.
2. Add in the flour and salt. Using your hand, work all of the ingredients together until the flour is fully absorbed and a dough has formed.
3. Add in the walnuts and cranberries and knead everything together until the walnuts and cranberries are evenly distributed throughout the dough.
4. Scrape down the sides of the bowl and roughly shape the dough into a ball. Cover with a damp tea towel, and leave in a warm place to rest for 30 minutes.
5. After 30 minutes, its time to stretch and fold the dough. Take the far side of the dough and stretch it away from you. Fold the stretched out dough over the top of the rest of the dough. Turn the dough 90˚ and repeat the process for the other 3 sides until you’ve gone all the way around.
6. Place the dough back in the bowl, cover, and leave to rest in a warm place for 1 hour. After this time, repeat step 4 again (completing another stretch and fold). Once completed, transfer the dough to a lightly oiled bowl (seam side down), cover with a damp tea towel, and leave in a warm place to prove overnight (8-12 hours).

In the morning

1. The dough should have risen plenty overnight. Turn the dough out onto a lightly floured surface and leave to sit for 15 minutes.
2. To shape the dough, place your hands on the upper half of the dough and push it across the work surface towards you. Turn 90˚ and repeat until you’re happy with the shape and height of the dough.
3. Place a well-floured tea towel into a large bowl. Onto the floured surface of the tea towel, place the dough seam-side up into the centre and cover with the towel. Leave to prove in a warm place for 1 hour.
4. After 1 hour, preheat your oven to 210˚C (450˚F) and line the bottom of a Dutch oven pan with parchment paper. Place the dough seam-side up in the Dutch oven pan and score (optional).
5. Once the oven is up to temperature, place the bread in the oven with the lid to the Dutch oven on, and bake for 20 minutes.
6. After 20 minutes, remove the lid and leave to bake for another 40 minutes until golden brown on the surface.
7. Remove the bread from the oven and leave to cool for a few minutes. Once handleable, remove the loaf from the Dutch oven and leave to cool completely (1 hour minimum) on a wire rack.

Enjoy this Sourdough Walnut & Cranberry loaf fresh with lots of cream cheese OR slice and seal into a freezer-safe airtight bag and freeze for up to 3 months.

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what to do with your christmas leftovers

In collaboration with Bloom In Doom Magazine

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Would it surprise you to hear that some of the most wasted Christmas foods are actually potatoes and vegetables? According to Good To Knows 2019 article ‘ The 10 most wasted Christmas foods and how to use them’, 9 million carrots, 11.3 million potatoes, 10.9 million parsnips, and 9.8 million cups of gravy are thrown away at Christmastime. In all, this adds up to approximately 4.2 million Christmas dinners. That’s roughly one Christmas dinner for every person in New Zealand. As covered in our Sustainability Series article on Food, food waste sent to landfill produces huge amounts of harmful gases, such as methane, which are all released into the Earth’s atmosphere. This, as a result, is a leading contributor to global warming.

So, what can we do to reduce our food waste over the holidays?

Today, I am sharing with you possibly the simplest way to use up your Christmas leftovers, and all you’re going to need is a roll of pastry. Over the years, I’ve played around a lot with different ways of using up my Christmas dinner leftovers, but this year we’re making a winter classic – pie. Pies are a winter staple in my house, and this Christmas Leftovers Pie is the easiest solution to reducing your food waste this holiday season.

In this pie, I’m using a mixture of my typical Christmas dinner leftovers: mashed turnips, steamed carrots and kale, roasted parsnips, roasted potatoes, sage and onion stuffing, cranberry sauce, and vegetable gravy. These foods are what we usually have going spare after Christmas dinner, excluding all of the non-vegan products that other members of my family consume. You can use whatever leftovers you may have when you make this pie, it really is as simple and versatile as you can make it.

The only ingredients that you’re definitely going to need are gravy and short crust or puff pastry. For this recipe, I simply purchased some short crust pastry from the supermarket, because I know that when those days straight after Christmas come around, I’m not going to have the time to make a fresh batch of pastry dough myself.

To make this pie, I grabbed myself a large pie dish and preheated my oven to 180°C. Into the bottom of the pie dish, I added the mashed turnips. I’ve tried this recipe a few times now, and I fully recommend adding a soft/spreadable base layer first – this could be mashed potatoes, mashed vegetables, even something like bread sauce, etc. You want something that’s going to coat the entire base of the dish, to hold in all of the gravy and create a nice thick sauce.

Next, you’re going to want to add some larger foods. I added my leftover veggies here (steamed carrots and kale) to add a splash of colour. It’s not essential, but the pie sure does look a lot prettier when you try to create different layers throughout the filling. After this, I piled on my leftover roasted parsnips and potatoes (not without sampling a couple of them first, of course…). I also recommend that you vary the different textures in your pie. Instead of adding, for example, all boiled or steamed vegetables, add in some roasted foods too. That way it really feels like you’re enjoying another Christmas dinner, even though its leftovers.

In olden times, pies contained something called forcemeat, used when meat was not available or not enough, and would be placed directly underneath the crust of the pie. In this recipe, instead of forcemeat, I’m using leftover sage and onion stuffing to create another layer to the pie, and another depth of flavour. Adding stuffing to your pie creates a richer flavour and I’ve found that its much more satiating. On top of the potatoes, I spooned on stuffing and leftover cranberry sauce to cut through all those heavy flavours.

The final step to making the filling is the gravy. In this recipe, we’re not really making a sauce, as such, but rather using leftover gravy to create a sauce on its own. Pour over your gravy (I used vegetable gravy) into the pie dish until its just level with the top of your filling. You don’t want the gravy to cover the filling too much, otherwise you’ll end up with a really soggy bottom to your pastry.

The last thing you need to do now is grab your pastry and (if not already rolled) roll it out until its 1/2 cm thick. Wet the edges of the pie dish and lay the pastry over the top before trimming the excess pastry off of the edges and crimping it so that it sticks to the dish. As photographed, you can see that I also added some decorative pastry holly leaves and berries. You could do something similar if you wanted, and I find it really adds an extra level of detail to the pie. Brush your pastry with a little plant milk before baking in the oven for 50 minutes.

You should end up with a lovely golden brown pastry on the top, and all of the flavours of Christmas in the filling. I’ve made this pie a few times now, and it really is a hit. It’s such a quick and easy way to use up the majority of your Christmas leftovers too. Serve this up on Boxing Day or the days leading up to the New Year for a festive and simple dinner for the whole family.

Well, there you have it folks! The simplest way to reduce your holiday food waste – Christmas Leftovers Pie. I hope this recipe gives you the inspiration to try and reduce as much food waste as possible this holiday season and I can’t wait to see all of your Christmas leftover pies too! If you make this recipe, make sure you leave a like and a comment down below! I absolutely love hearing from you guys and you can be sure that I will try my best to get back to you soon! And of course, if you do make this recipe, don’t forget to tag me on Instagram @amongsttheflour I love seeing the photos of recipes you’ve all made! Have a joyous and merry winter and a very happy holidays! I look forward to hearing from you soon!

Katherine x

Shop Our Latest Ebook

A Simple Christmas is a collection of vegan recipes for the holiday season. This e-book is full of rich, warming, and simple foods to help you enjoy Christmas in a kind and stress-free way.

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In 70+ pages, Katherine shares with you her favourite recipes to celebrate the yule tide and all of its flavours. This e-book takes your average recipe book and gives it a vegan twist, with a multitude of recipes ranging from traditional Christmas favourites to new seasonal dishes. You can look forward to simple and delicious recipes such as: Cosy Gingerbread Waffles, Frozen Berry Cinnamon Rolls, Winter Vegetable Wellington, Stollen for Snowy Days, and so much more!

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Christmas Leftovers Pie

You will need:

• Your choice of christmas leftovers
• Gravy
• Short crust or puff pastry

For this recipe, there really isn’t a specific set of ingredients. All you’re going to need are some Christmas leftovers, gravy, and some short crust or puff pastry (I even suggest buying some pastry from the supermarket just to make this dish as simple as possible). In this recipe, I’m using:

• mashed turnips
• steamed carrots
• steamed kale
• roast parsnips
• roast potatoes
• sage and onion stuffing
• cranberry sauce
• vegetable gravy
• short crust pastry

Method

1. Gather together your christmas leftovers and grab yourself a large ceramic pie dish. If you’re using store bought pastry, make sure you leave it to come to room temperature for 30 minutes or so before using it. Preheat your oven to 180°C (350°F).
2. Into the bottom of your pie dish, add your first choice of leftovers. I suggest using a mashed vegetable or thick sauce e.g. bread sauce for the bottom layer, to hold all of the gravy in the middle of the pie and prevent it all from sinking to the bottom.
3. Add in your next layer of leftovers on top of this. I added carrots and kale next in order to vary the colour of the layers in the pie. Keep adding your leftovers until you’ve reached the top of the pie dish. After the carrots, I added the roasted vegetables – parsnips and potatoes.
4. Onto the top of the pie, spoon on leftover stuffing and cranberry sauce (or similar) and then pour the gravy into all the cracks and crevices in order to create a sauce. Pat down the fillings until they lie smoothly on the top.
5. Roll out your pastry until it is ½ cm thick. Run some water around the rim of the pie dish to help the pastry to stick. Place the pastry over the top of the pie dish. Trim the edges of the pastry to fit to the edge of the pie dish. Seal the edges of the pie to the dish using a fork and pierce the middle of the pastry to prevent it from ballooning.
6. Brush the pastry with some plant milk before placing in the oven and baking for 50 minutes until hot through and golden brown on the top. Once cooked, remove from the oven, and leave to stand for 5 minutes before slicing into portions of 4-6 (depending on how hungry you are). Enjoy!

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vegan cranberry & orange rolls

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It’s December now, and I’m starting to feel the Christmas spirit with these Vegan Cranberry & Orange Rolls. All throughout the autumn I was making batches of cinnamon rolls to keep my soul happy, but since the yule tide is just around the corner, I wanted to spice things up a little and give my usual cinnamon rolls a Christmas twist. These cranberry and orange rolls are just the thing to do it! The dough is soft, fluffy, and zesty with the scent and taste of fresh oranges. The filling is sweet, tart, sticky, and all things cranberry. I absolutely adore this flavour combination and these rolls are just PERFECT for breakfast time over the holiday season.

For once, I’m making rolls WITHOUT using sourdough starter. You heard it straight from me: when it comes to Christmas, I like things to be ASAP (as simple as possible). That’s why I created my ebook ‘A Simple Christmas’. A Simple Christmas is a collection of vegan recipes for the holiday season. This ebook is full to the brim with rich, warming, and simple foods to help you enjoy Christmas in a kind and stress-free way. In 70+ pages, I share with you my favourite recipes to celebrate the yule tide and all of its flavours. You can look forward to simple and delicious recipes such as Cosy Gingerbread Waffles, Frozen Berry Cinnamon Rolls, Winter Vegetable Wellington, Stollen for Snowy Days, and so much more!

Shop Our Latest Ebook

A Simple Christmas is a collection of vegan recipes for the holiday season. This e-book is full of rich, warming, and simple foods to help you enjoy Christmas in a kind and stress-free way.

SHOP NOW

In 70+ pages, Katherine shares with you her favourite recipes to celebrate the yule tide and all of its flavours. This e-book takes your average recipe book and gives it a vegan twist, with a multitude of recipes ranging from traditional Christmas favourites to new seasonal dishes. You can look forward to simple and delicious recipes such as: Cosy Gingerbread Waffles, Frozen Berry Cinnamon Rolls, Winter Vegetable Wellington, Stollen for Snowy Days, and so much more!

LEARN MORE

It is my hope that, within these pages, I can help you to celebrate the holiday season in a simple and exciting way. Whether you’re completely new to the plant based world, have been here for a long time, or just want to try your hand at something different in the kitchen, this ebook is here to supply you with a multitude of vegan recipes to enjoy this winter. Hearty, warming, and simple foods are the focus of this ebook. A Simple Christmas has been curated and developed to encourage new and already vegans to try their hands at vegan festive foods this holiday season. It is our belief that nothing is better than homemade. All of the recipes in our ebook have been well tested, so you can be sure of great results in the kitchen!

Okay, onto the recipe!

If you’ve never had orange and cranberry as a flavour combination before, then baby you’re in for a treat! I know a lot of Christmas recipes contain chocolate or gingerbread or other, but I absolutely love a good fruity recipe splashed in here and there throughout the holidays. For this recipe, we’re using instant dried yeast to make a super quick, super fluffy dough. With these rolls, I wanted to make sure that you could get the best of both flavours, so I split up the flavours for different components of the rolls. We’ve got all that orange goodness in the dough, and that sticky sweet cranberry in the filling.

First things first, let’s talk produce. At this time of year, I like to use produce that’s genuinely IN SEASON. You won’t find me using fresh blueberries or otherwise over Christmastime, because those types of goodies just aren’t naturally in season where I live. As well as in season, I also make sure that as much as the food I buy is grown organically. The best way, I’ve found, to get my hands on ORGANIC, IN SEASON, LOCALLY GROWN fruits and vegetables is via a veg box. I love Riverford Organic Farms for this very reason and I make sure to get a good load of fresh fruits and vegetables from them each week (not sponsored). Riverford Organic Farms grow 100% organic (as it says on the tin). Their produce is slow grown (aka NATURALLY), their packaging is home compostable, their chefs share cooking inspiration so you never run out of ideas when it comes to cooking healthy and delicious meals with your veg (and therefore never waste any of it). Alongside all this, Riverford is employee owned, they NEVER air freight their produce, and they’re fair to both farmers and customers alike. I’ve been using Riverford’s veg boxes for almost a year now, and I’ve NEVER been disappointed.

Once you’ve sourced yourself some good quality oranges and cranberries, we can get onto baking! Now, I’m gonna share with you my secret to a super duper soft and fluffy sweet dough. First, you’re gonna want to make your own buttermilk. I know, I always do a double take when vegan recipes tell me I need buttermilk. Don’t worry. In this instance, I’m talking about something completely different. The first step to any good sweet roll dough, is to first heat your butter and milk together over a bain-marie. Instead of dairy butter, when it comes to baking I always use a vegetable fat based butter (or margarine, as it’s sometimes called). You can usually buy blocks of vegetable fat margarine in the supermarket.

To your bain-marie, add the margarine and plant based milk (unsweetened, as always). Let the margarine melt completely and stir the mixture occasionally to ensure it all heats evenly. Once the butter has completely melted, remove the bowl from the bain-marie and place it on a heat-proof surface. Now, you’ll want to let that ‘buttermilk’ cool until it is between 27-32°C. This temperature range is the PERFECT temperature for yeast, helping it to activate and do its stuff without denaturing. Once the ‘buttermilk’ is at this temperature, add in 1 tbsp of the sugar and the yeast. Whisk that all together and let sit for 5-10 minutes whilst the yeast blooms (it should get all foamy on the top).

Whilst that blooms, mix together all of your other dough ingredients in a large bowl. Add the yeasted ‘buttermilk’ to the bowl and stir everything together with a wooden spoon until a dough forms. The next part is easy, simply turn the dough out onto a clean surface and knead for a couple of minutes until its smoooooooth and elastic. Shape that baby into a ball and place in a well oiled bowl, cover with a DAMP tea towel and let double in size for around an hour. Whilst that’s proofing, we’re going to get to my favourite part – the cranberries! First time I tested this recipe, I sort of winged the filling and SURPRISE SURPRISE it turned out GREAT. Chop up your cranberries all odd and add them to a frying pan along with the sugar and orange juice. Heat on high until the sugar has fully dissolved, then lower the heat and let simmer until you’ve got a thin jam. Once the cranberries are all glossy and sticky, remove the pan from the heat and let that filling cool completely.

Now, y’all know what I say about rolling out the dough, but today we’re actually using a rolling pin! No, I’m not ill. These rolls still end up super super fluffy eve after being rolled out a little. Flour the surface, rolling pin, and the dough just a teensy bit and then roll out the dough into a 1 inch thick rectangle. Spread on that delicious cranberry filling we made earlier until evenly distributed across the top of the dough. Take the long edge of the rectangle and roll it semi-tightly into a log. Not too tight, not too loose. Cut the log into 9 individual rolls and place the rolls cut-side-up into a lined skillet. Cover with a damp tea towel and leave to rise for 30 minutes, until puffy.

Bake in the oven for 20-30 minutes until golden brown and well risen. Leave to cool for a couple of minutes whilst you make the icing, then drizzle that icing over the top until the rolls are covered and super sweet and sticky. Serve warm fresh from the oven and enjoy! I loved loved loved having one of these for breakfast on a cold and snowy morning. They seriously are probably my best rolls yet, and definitely a family favourite. I hope you love these Vegan Cranberry & Orange Rolls as much as I do. If you make this recipe, make sure you leave a like and a comment down below! I absolutely love hearing from you guys and you can be sure that I will try my best to get back to you soon! And of course, if you do make this recipe, don’t forget to tag me on Instagram @amongsttheflour I love seeing the photos of recipes you’ve all made! Have a joyous and merry winter and a very happy holidays! I look forward to hearing from you soon!

Katherine x

vegan cranberry & orange rolls…

Ingredients

For the orange rolls

• 140g vegan unsalted butter
• 250ml unsweetened plant milk
• 1 tbsp caster sugar
• 1 tbsp dried instant yeast
• the zest of 1 orange
• 450g plain flour
• 50g caster sugar
• 1 tsp baking powder
• pinch of fine sea salt

For the cranberry filling

• 300g fresh cranberries
• 8 tbsp dark brown sugar
• the juice of 1 orange

For the icing

• 130g icing sugar
• cold water, 1 tsp at a time

Method

To make the dough

1. Over a bain-marie, heat the vegan butter and plant milk until the butter has completely melted. Stir occasionally to make sure everything heats through evenly. Remove the bowl from the bain-marie and place onto a heat-proof surface. Let the ‘buttermilk’ cool until it is between 27-32°C, stirring every now and then to make sure the butter doesn’t form a skin.
2. Once at the correct temperature, add the tbsp of sugar and the yeast to the ‘buttermilk’. Whisk together and let bloom for 5-10 minutes until the yeast is frothy on the top. Meanwhile, combine all the other dough ingredients in a large mixing bowl.
3. Add the yeasted ‘buttermilk’ to the bowl of dry ingredients, and stir everything together with a wooden spoon until a dough has formed. Turn the dough out onto a clean surface and knead for a couple of minutes until completely smooth and elastic.
4. Shape the dough into a ball and place into an oiled bowl. Cover with a damp tea towel and let proof for 1 hour, until the dough has doubled in size. Meanwhile, make the filling.

To make the filling

1. Chop your cranberries up into chunks (not quite minced, but not too large). Add the cranberries to a frying pan along with the sugar and orange juice.
2. Heat the ingredients over a high heat and stir together until the sugar has dissolved. Once the mixture starts to simmer, reduce the heat and let the liquid reduce until you have a thin jam. The cranberries should be glossy and soft.
3. Once the cranberries are soft and the liquid almost all gone, remove the pan from the heat and leave the filling to cool completely.

To make the rolls

1. Onto a lightly floured surface, turn out the dough. Using a rolling pin, roll out the dough into a 1 inch thick rectangle. Spread over the cooled cranberry filling until it is evenly distributed across the surface of the dough.
2. Taking one lengthways edge of the dough, roll it up into a log shape (not too loose, not too tight). Cut the dough into 9 evenly sized pieces.
3. Into a parchment paper lined skillet or brownie tin, place each roll cut-side-up, leaving 1-2 cm in between each roll. Cover with a damp tea towel and leave for 30 minutes until the rolls are puffy.
4. Preheat the oven to 180°C (350°C). Place the rolls into the oven and bake for 20-30 minutes until they are well risen and golden brown on the top. Once baked, remove from the oven and leave to cool slightly.
5. Into a bowl, add the icing sugar and 2-3 tsp of water. Whisk together until smooth, glossy, and thin enough to drizzle off of a spoon. Add more water, 1 tsp at a time, until the desired consistency is achieves. You want it thick enough to set on top of the rolls, but not spreadable.
6. Drizzle the icing onto the rolls until nice and sticky. Serve the rolls warm and fresh from the oven, and enjoy!

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A Simple Christmas is a collection of vegan recipes for the holiday season. This e-book is full of rich, warming, and simple foods to help you enjoy Christmas in a kind and stress-free way.

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In 70+ pages, Katherine shares with you her favourite recipes to celebrate the yule tide and all of its flavours. This e-book takes your average recipe book and gives it a vegan twist, with a multitude of recipes ranging from traditional Christmas favourites to new seasonal dishes. You can look forward to simple and delicious recipes such as: Cosy Gingerbread Waffles, Frozen Berry Cinnamon Rolls, Winter Vegetable Wellington, Stollen for Snowy Days, and so much more!

LEARN MORE

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vegan pumpkin chocolate chunk blondies

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I know everyone else is already talking about Christmas, but I’m still not over pumpkin season! These Vegan Pumpkin Chocolate Chunk Blondies are THE BEST way to round off all that fall baking. Sticky, gooey, chocolate coated, pumpkin goodness (and they’re plant based). I mean what else could you want?! All that and they’re literally so easy to make – just whisk everything together in a bowl and BOOM: the perfect treat for a gloomy day. Serve warm straight from the oven, drizzled with melted vegan chocolate. You can seriously taste the pumpkin in these babies too, so don’t scrimp out on the pumpkin puree!

I know, I know, it’s basically December, I’m late to the pumpkin party… but you guys! These Vegan Pumpkin Chocolate Chunk Blondies are the BOMB. I made these the day after it snowed this week to cheer myself up a little and by joe it worked! If you’re a pumpkin lover (I mean, who isn’t?) then you’re going to ADORE these. These babies are far from healthy, but I like to convince myself that I’m getting some veggies in by adding pumpkin to everything. Heavy on the chocolate though… but necessary!

Probably what I love most about this recipe is how darn easy it is to make! LITERALLY all you have to do is melt some butter, add it to a bowl along with all the other ingredients, whisk everything together, fold in some chocolate, and BAKE! I’m really taking a break from those two-day-long sourdough recipes with this one. You can enjoy these bad boys within the hour! Of course, at this time of year I always have some premade pumpkin puree to hand in the fridge or ready to defrost in the freezer. It’s the quickest and easiest way to add another layer of flavour to your baking!

For a good pumpkin puree…

I ALWAYS go for organic produce where I can. In this recipe, I used an organic butternut squash from Riverford Organic Farms (not sponsored) and honestly you can taste the difference! I don’t know how I went so long buying non-organic pumpkins. With buying from a veg box as well, I KNOW that my fresh produce is from LOCAL FARMS and IN SEASON. I share a lot of information about the importance of these things in my post on Sustainable Food which I wrote as part of my Sustainability Series. If you haven’t already, this series is worth a read.

Now back to the blondies! In this recipe, I melted my butter until it was just melted (so it still had that creamy look about it) and made sure that my pumpkin puree was at room temperature before adding it to the butter so that no curdling occurred. For this recipe, I also switched out the light brown sugar for coconut nectar sugar. I only recently realised just how bad cane sugar is for the environment (particularly if it is unsustainably farmed). I wanted to use beet sugar, as it’s grown LOADS here in the UK, but seriously you CANNOT find it in my local supermarkets. Coconut sugar seemed like the next best thing and you CANNOT taste the coconut which is a bonus in my house.

Alongside the butter (non dairy, of course), sugar, and pumpkin puree, I added a flax egg (1tbsp flax meal + 3 tbsp warm water), vanilla extract, plain spelt flour, baking soda, and sea salt to the bowl. Literally it takes about 5 minutes to make the batter for these blondies. All you have to do is whisk all the ingredients together until smooth and creamy. I chopped up my chocolate until variable sized chunks before folding it into the batter (I like to use a mixture of sweet and bitter chocolate in all my baking, just to mix things up a little). And then its into the tin and into the oven to bake! Be wary not to overbake these – you want them to be gooey, not cakey.

And that’s it really! Photographed, you can see that I drizzled these blondies with a little melted vegan chocolate. This is optional, but all I did was melt some sweet and bitter chocolate together and then used a spoon to drizzle it over the top. The more the merrier, in my opinion. If you drizzle on the chocolate whilst the blondies are still warm, you create this super sticky, chocolatey goodness which is really just what we all need as we edge into winter.

I hope you love these Vegan Pumpkin Chocolate Chunk Blondies as much as I do. If you make this recipe, make sure you leave a like and a comment down below! I absolutely love hearing from you guys and you can be sure that I will try my best to get back to you soon! And of course, if you do make this recipe, don’t forget to tag me on Instagram @amongsttheflour I love seeing the photos of recipes you’ve all made! Have a joyous and merry winter and a very happy holidays! I look forward to hearing from you soon!

Katherine x

Vegan Pumpkin Chocolate Chunk Blondies

Ingredients

• 190g vegan butter, melted
• 100g light brown sugar
• 200g pumpkin puree
• 1 flax egg
• 1 vanilla extract
• 180g plain flour
• ¼ tsp baking soda
• Pinch of salt
• 100g vegan ‘milk’ chocolate
• 100g vegan dark chocolate

Method

1. Preheat the oven to 180°C (350°F) and line a brownie tin with parchment paper.
2. In a large bowl, whisk together all the ingredients (except for the chocolate) until fully combined and completely smooth.
3. Chop up the chocolate into chunks (they don’t need to be of even size) and add them to the blondie mix. Fold in with a spatula until evenly distributed.
4. Pour the blondie mix into the prepared brownie tin and flatten the top with the spatula. Bake in the oven for 40-45 minutes until golden brown and cooked through.
5. Remove from the oven and leave to cool for 10 minutes before cutting into slices. Best enjoyed warm out of the oven. Optional: drizzle with melted vegan chocolate for extra stickiness and enjoy!

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the cutest vegan lebkuchen

In collaboration with Bloom In Doom Magazine

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SHOP EBOOK

I can’t think of a cuter cookie than the humble lebkuchen. I make a huge batch of these little cuties every single year and they just make the build up to Christmas soooo magical (and delicious)! Gently spiced, soft heart-shaped cookies (with a splash of brandy…) glazed in orange drizzle icing, and dipped in dark chocolate. Best enjoyed when dunked in hot chocolate! This recipe is from my ebook ‘A Simple Christmas’ and it really is THE FAVOURITE recipe, so if there’s anything to make this holiday season, it’s these!

A Simple Christmas is a collection of vegan recipes for the holiday season. This ebook is full to the brim with rich, warming, and simple foods to help you enjoy Christmas in a kind and stress-free way. In 70+ pages, I share with you my favourite recipes to celebrate the yule tide and all of its flavours. You can look forward to simple and delicious recipes such as Cosy Gingerbread Waffles, Frozen Berry Cinnamon Rolls, Winter Vegetable Wellington, Stollen for Snowy Days, and so much more!

Shop Our Latest Ebook

A Simple Christmas is a collection of vegan recipes for the holiday season. This e-book is full of rich, warming, and simple foods to help you enjoy Christmas in a kind and stress-free way.

SHOP NOW

In 70+ pages, Katherine shares with you her favourite recipes to celebrate the yule tide and all of its flavours. This e-book takes your average recipe book and gives it a vegan twist, with a multitude of recipes ranging from traditional Christmas favourites to new seasonal dishes. You can look forward to simple and delicious recipes such as: Cosy Gingerbread Waffles, Frozen Berry Cinnamon Rolls, Winter Vegetable Wellington, Stollen for Snowy Days, and so much more!

LEARN MORE

It is my hope that, within these pages, I can help you to celebrate the holiday season in a simple and exciting way. Whether you’re completely new to the plant based world, have been here for a long time, or just want to try your hand at something different in the kitchen, this ebook is here to supply you with a multitude of vegan recipes to enjoy this winter.

Hearty, warming, and simple foods are the focus of this ebook. A Simple Christmas has been curated and developed to encourage new and already vegans to try their hands at vegan festive foods this holiday season. It is out belief that nothing is better than homemade. All of the recipes in our ebook have been well tested, so you can be sure of great results in the kitchen!

Now let’s get to business…

These lebkuchen are a household favourite and I gift them to all my friends every Christmas. Honestly, I’m always one for handmade Christmas gifts, ESPECIALLY if they’re edible! Not only are these cookies super yummy, they’re just so good to look at. I love how pretty the dappled icing looks on the surface of each cookie, and when you take a bite, it’s all flaky and the chocolate melts on your tongue and the cookie is all soft and gently spiced. I can’t think of a better way to define the yule tide.

Lebkuchen are traditional German Christmas cookies. Similar to gingerbread, these little beauties were originally derived from ‘honey cakes’ which can be traced back to the Egyptians, Greeks, and Romans. This recipe, however, varies slightly from the traditional, as it doesn’t make use of any honey or animal products at all. When it comes to Christmas time, I always want to make everything I bake as friendly-to-all as possible, especially if I’m making a large batch of something to gift to people.

These lebkuchen are completely vegan and don’t require any yeast (that’s right, not a sourdough recipe today my friends)! Instead, we simply combine in a little arrowroot and baking powder and let the dough sit for an hour – this helps to form gluten strands in the cookie dough, making it softer and more chewy (the desired texture here).

In terms of flavouring these cookies, my family prefers a less gingery style of cookie, so I’ve gone with a good old mixed spice here. Typically mixed spice consists of cinnamon, ginger, nutmeg, cloves, star anise, and cardamom. You can either buy ‘ground mixed spice’ from the supermarket, or make your own by adding varying proportions of the above spices (I would favour cinnamon, ginger, and cloves, however, as the other spices are more overpowering). Alongside mixed spice, I throw in a couple heaped tablespoons of cacao or cocoa powder. You can’t taste the chocolate in the dough but it adds more depth to the overall flavour of the cookie.

The REAL chocolate flavour comes from the coating…

To decorate these babies, I always go for a simple icing sugar and orange juice glaze. You could use any citrus fruit juice you wanted, I just prefer oranges. When it comes to the icing, the thicker the better. The first few times I made these lebkuchen, I made my icing too thin and most of it ended up on the counter top rather than the cookies! You want it to be runny enough but still thick and glossy. As for the chocolate layer, you MUST wait until the icing is completely set first, otherwise the two merge and create a mess!

For the chocolate layer, I just use a vegan dark chocolate form the supermarket and dip the bottom of each cookie into that melted goodness. You could, however, choose to coat the ENTIRE cookie in chocolate, dip the top of the cookies in chocolate, dunk half the cookies in chocolate, or drizzle the chocolate over the top. Its completely up to you. As you can see from the photos, I went for a bit of everything and in my opinion, this is the prettiest way to go.

Well, there you have it folks! The cutest, simplest, tastiest vegan Christmas lebkuchen. Truly, you guys, nothing beats these lovely little cookies around the holidays. Dunk them in your hot chocolate, eat six of them in one sitting, gift them to your loved ones, hang them on the tree, you name it. Versatile and delicious. I hope you love these vegan lebkuchen as much as I do. If you make this recipe, make sure you leave a like and a comment down below! I absolutely love hearing from you guys and you can be sure that I will try my best to get back to you soon! And of course, if you do make this recipe, don’t forget to tag me on Instagram @amongsttheflour I love seeing the photos of recipes you’ve all made! Have a joyous and merry winter and a very happy holidays! I look forward to hearing from you soon!

Katherine x

Shop Our Latest Ebook

A Simple Christmas is a collection of vegan recipes for the holiday season. This e-book is full of rich, warming, and simple foods to help you enjoy Christmas in a kind and stress-free way.

SHOP NOW

In 70+ pages, Katherine shares with you her favourite recipes to celebrate the yule tide and all of its flavours. This e-book takes your average recipe book and gives it a vegan twist, with a multitude of recipes ranging from traditional Christmas favourites to new seasonal dishes. You can look forward to simple and delicious recipes such as: Cosy Gingerbread Waffles, Frozen Berry Cinnamon Rolls, Winter Vegetable Wellington, Stollen for Snowy Days, and so much more!

LEARN MORE

The Cutest Vegan Lebkuchen

Ingredients

For the cookies

• 500g wholewheat bread flour
• 200g light brown sugar
• 1 tbsp arrowroot powder
• 1 tsp baking powder
• 2 tbsp cacao powder
• 3 tbsp ground mixed spice
• Pinch of salt
• 250ml vegan double cream
• 3 tbsp olive oil
• 1 tbsp vanilla extract
• 1 tbsp brandy
• Unsweetened plant milk, to glaze

For the icing

• 200g icing sugar
• The juice of ½ an orange
• 150g vegan dark chocolate

Method

1. In a large mixing bowl, combined the flour, sugar, arrowroot powder, baking powder, cacao powder, mixed spice, and salt.
2. In a separate bowl, whisk together the double cream, oil, vanilla, and brandy. Pour the wet ingredients into the bowl of dry ingredients and stir everything together with a wooden spoon until a dough begins to form.
3. Turn the dough out onto a clean, lightly floured surface, and knead gently until all the flour has been absorbed and everything is well combined. The dough should be smooth with no large lumps.
4. Shape the dough into a ball and place back into the bowl. Cover with a damp tea towel and leave to rest for 1 hour. After 1 hour, preheat the oven to 180°C (350°F) and line two or three baking sheets with parchment paper.
5. Divide the dough into four pieces. On a clean, well floured surface, roll out one of the pieces of dough until it is 1cm thick. Using cookie cutters, stamp out as many different shaped cookies as will fit.*
6. Place the cookies 1cm apart on the baking tray and brush with a little plant milk. Repeat this process with the rest of the dough, reusing any extra cut-offs until all of the dough has been used up. You should end up with 2-3 trays of cookies.
7. Bake the cookies in the oven for 10-15 minutes. Once slightly risen, remove from the oven and set aside to cool completely before decorating.

*Lebkuchen are typically love-hearts, stars, rounds, and bells, but you can use whichever shapes you have.

To decorate the lebkuchen

1. In a bowl, whisk together the icing sugar and orange juice until completely smooth and glossy. You want the icing to be fairly thick, but still able to glide off of the back of the spoon.
2. Take a cookie in between your forefinger and thumb, and gently press it face-down into the icing, making sure the entire top and sides of the cookie are submerged.
3. Remove the cookie from the icing and turn it over so that it’s now face up. Place it on the cooling rack to dry (you might want to place parchment paper underneath to catch any drips). Repeat this process until all of the cookies have been glazed.
4. Once the icing is completely dry, melt the chocolate – place a heat safe bowl over a saucepan of boiling water (to make a bain-marie). Break up the chocolate into the bowl and let it melt completely, stirring every now and then.
5. Once the chocolate is completely melted and glossy, remove the entire bain-marie from the heat, keeping the bowl of chocolate over the pan of hot water (this will stop the chocolate from solidifying too fast).
6. One cookie at a time, dunk the bottom (the un-iced side) of the cookie into the chocolate. Gently scrape off any excess chocolate with the back of a spoon and place the cookie back onto the cooling rack.
7. Repeat this process for the rest of the cookies. Once all of the lebkuchen are dry, keep them stored in an airtight container in a cool, dry place, and eat within a week. Enjoy!

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vegan sourdough 4 braid brioche loaf (no aquafaba)

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BAKER’S SCHEDULE

I’ll let you in on a little secret… I HATE aquafaba. It’s on of my least favourite ingredients in the world and that is why I’ve created this Vegan Sourdough 4 Braid Brioche Loaf with NO AQUAFABA. That’s right! You can enjoy fluffy, airy, and light brioche without having to hassle with using chickpea water. This brioche is super fluffy, smells like a bakery, and tastes DIVINE. It’s super buttery without the need for butter, and perfect for breakfasts (or just general snacking). All of that and it’s traditionally fermented, meaning that its easy going on the gut. My best loaf yet… let’s get into it!

I got my inspiration for this loaf from the simple yet beautiful ‘Challah’ bread. I’ve always loved the delicate twists and folds of the braided patterns of the loaf, and decided I wanted to make my own, but sourdough (and plant based). In the end, however, the loaf I came out with actually reminds me more of ‘Butterzopf’. Butterzopf is a Swiss bread traditionally eaten on Sunday mornings. It’s buttery, fluffy, and beautiful. It reminds me of my trip to Switzerland a few years ago, of sunny summer mornings spent on the deck looking at mountains from across the valley and enjoying breakfast with my family. Alpine air, fresh milk, and honey. This recipe brings back a little of those memories.

This recipe is my variation of a Butterzopf, made with vegan ingredients and sourdough starter. It feels nice to have my own recipe for this delicious bread, and I’m very excited to share it with you guys! This bread takes a little extra attention to detail (on top of the labour of love we call sourdough) but the outcome is just… *chef’s kiss*. Okay, let’s stop getting so sentimental and start baking!

Baker’s Schedule…

DAY ONE

As is the way we roll, this recipe shows Sybil (my sourdough starter) some love! First thing when I wake up, I take her out the fridge and give her a generous feeding. I always feed my sourdough starter with a 1:1 ratio of rye and white flour, and add enough water until it’s as thick as pancake batter. For this recipe, however, I recommend feeding your starter with ONLY white flour to create an extra fluffy, extra light, melt-on-the-tongue dough. After feeding, I let the starter come to room temperature and grow to at least double the original height (she’s usually ready around mid afternoon).

Once nice and bubbly, it’s time to make the dough! For this recipe, I use unsweetened oat milk (at room temperature) and extra virgin olive oil. You can use whichever plant milk you like – I tend to use oat milk in my baking because I’ve found it’s most stable at higher temperatures. You can also use melted vegan butter instead of olive oil if you wish, just make sure you have the exact same amounts (I consider olive oil to be more of a wholefood than vegan butter which is why I use it more often). For maple syrup, I use the rich A grade stuff for the best flavour, but you could use any alternative you like as long as it’s not too heavy e.g. I wouldn’t recommend molasses or similar.

Whisk up all those wet ingredients until well combined, then go ahead and add in the flour. For this recipe I’m using strong baker’s flour (also known as bread flour) instead of all-purpose/plain because I find it gives you a much softer bread at the end. Add in the flour one cup at a time, until your dough is smooth and elastic (not sticky). You might need to add more or less flour, depending on how wet your sourdough starter was and the humidity of your kitchen. Once a dough has formed, knead her a few times before shaping into a ball, place in an oiled bowl, covering with a DAMP tea towel, and leave to ferment overnight.

During the fermenting process, we want to complete a few stretch-and-folds for extra gluten strands and fluffiness. To complete a stretch-and-fold, go ahead and take the top half of the dough and pull it away from you. Fold it over the top of the rest of the dough, then turn the dough 90 degrees and repeat this process until you’ve gone all the way around. Do this 2-3 times, leaving 30 minutes or so in between each iteration. After that, cover your dough once again and let that baby rest for the night.

DAY TWO

In the morning, your dough should have risen to fill the bowl, or at least doubled in height. Turn the dough out onto a lightly floured surface and complete one last stretch-and-fold before leaving to sit for 15 minutes (this is called the autolyse process and makes the dough easier to handle later on). After 15 minutes, cut the dough into 4 pieces. Onto an un-floured surface, use your hands to roll each piece into a long strand (at least 50cm long and 1 inch thick).

Take all 4 strands, and stick them together at one end with a little water. Now, count the strands from left to right like so: 1, 2, 3, 4. Take strand 1 and place it in between strands 2 and 3. Now place strand 3 where strand 1 was originally. Make sure you cross each of the strands over fairly tightly, so that you can achieve more of a plait. Now, repeat this process but going in the other direction – count the strands from right to left like so: 1, 2, 3, 4. Take strand 1 and place it in between strands 2 and 3. Now place strand 3 where strand 1 was originally. Repeat this process, alternating between the two directions after each iteration, until all the dough has been used up.

Tuck the ends under so you have a nice round loaf at each end. Place onto a lined baking tray and cover with a DAMP tea towel for at least 2 hours, until the loaf is nice and puffed up. The loaf won’t double in size, but should rise to at least 50% larger than it was. Towards the end of the 2 hour prove, preheat the oven and brush the loaf with some plant milk or melted vegan butter. Bake until lovely and golden brown, then let cool completely. Slice, spread with vegan butter and jam (or enjoy it on its own) and serve with a cup of coffee. The perfect delight to enjoy for breakfast, tea time, or just whenever you feel like it!

And there it is in all its golden glory – a super simple Vegan Sourdough 4 Braid Brioche Loaf with NO AQUAFABA. I really hope you love this brioche recipe as much as I do, and it becomes special to you in your own way too. Thanks to this recipe, I can enjoy sunny mornings in the Swiss valleys whenever I want (sort of). If you make this recipe, make sure you leave a like and a comment down below! I absolutely love hearing from you guys and you can be sure that I will try my best to get back to you soon! And of course, if you do make this recipe, don’t forget to tag me on Instagram @amongsttheflour I love seeing the photos of recipes you’ve all made! Have a beautiful autumn and a safe and warm November! I look forward to hearing from you soon!

Katherine x

vegan sourdough 4 braid brioche loaf (no aquafaba)

Ingredients

• 220g (1 cup) bubbly, sourdough starter
• 250ml (1 cup) unsweetened plant milk
• 125ml (1/2 cup) olive oil
• 65ml (1/3 cup) maple syrup
• 2 tsp vanilla extract
• 750g (5 cups) strong white bread flour
• 1/2 tsp salt

Method

In the morning

1. Take your sourdough starter out of the fridge and give it a good feed. For this recipe you’ll want your starter to be about the same thickness as pancake batter.
2. Leave the starter to come to room temperature and double in height throughout the day. By about mid-late afternoon, your starter should be ready to use.

In the afternoon

1. Once the starter is nice and bubbly and at least double the height it was originally, pour the stated amount into a large mixing bowl. Add in the milk, oil, syrup, and vanilla, and whisk everything together until combined.
2. Add in the salt and the flour one cup at a time, until everything is combined. You’ll want to use your hands as you add the last of the flour to make sure it’s fully incorporated. Knead gently in the bowl for a few minutes until smooth and fairly elastic.
3. Shape the dough into a ball and cover with a damp tea towel. Leave to prove for 8-12 hours overnight. Whilst the dough is proving, complete 2-3 of stretch-and-folds every 30 minutes or so, to help create long gluten strands in the brioche.

The next morning

1. Overnight, your dough should have at least doubled in height. Turn it out onto a lightly floured surface, complete another stretch-and-fold, then leave to sit for 15 minutes.
2. After this time, cut the dough into four sections. On a clean work surface, roll each section out into a long strand shape (you may want to slightly wet your hands to help the dough roll). Roll the dough out until it is at least 50cm long.
3. Repeat for all the rest of the dough. Once all your dough is rolled out, join them together at one end. Count the dough strands from left to right 1, 2, 3, 4.
4. Take strip 1 and place it in between strips 2 and 3. Take strip 3 and place it where strip 1 was originally. Make sure you cross over the strands fairly tightly, otherwise you won’t get much of a plait.
5. Repeat step 4 going from the other side (right to left 1, 2, 3, 4). Repeat the plaiting motion from both sides until all the dough has been plaited. Once so, tuck the ends in underneath slightly before carefully transferring to a lined baking sheet.
6. Cover with a damp tea towel and leave to puff up slightly for 2 hours. The dough won’t quite double in size but that’s okay. Get it to puff up as much as possible, to create a really fluffy brioche.
7. Towards the end of the 2 hours prove, preheat the oven to 180°C (350°C). Gently brush the top and sides of the brioche with a little plant milk, before placing in the oven to bake for 30-40 minutes. Once baked and beautifully golden brown, remove from the oven and let cool completely before slicing and serving with vegan butter and lots of jam!

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vegan sourdough cinnamon roll pull-apart loaf

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BAKER’S SCHEDULE

You heard it right folks, we’re back and with the PERFECT recipe for these frosty November days! This Vegan Sourdough Cinnamon Roll Pull-Apart Loaf is the definition of a cosy day in the autumn – warming cinnamon, traditionally fermented (and fluffy) dough, and just a cheeky maple drizzle to make it that little bit more sticky (and delicious)! Grab the flour and let’s make the house smell like heaven – I’m already drooling!

First things first…

This recipe uses our signature sourdough starter, meaning that it takes a couple of days to make! We love using sourdough here at Amongst The Flour, not only because it deepens the flavour of our bakes, but because its better for your gut! That’s right folks, you can eat cinnamon rolls and kind of consider them healthy (much better for you than quick action yeast anyway)! By incorporating a fermentation process into your cooking and baking, you’re developing beneficial bacteria and good yeasts that will help aid the microbiome in your gut when you eat them, helping to ease digestion and improve overall gut health!

These benefits do come at a time consuming cost but its completely worth the wait! For the best fermentation, you ideally want to let your dough prove OVERNIGHT so prepare yourself for a couple days of baking! Don’t worry though! We’ll provide you with a baking schedule and simple to follow method, so that every step is super easy and you won’t get lost in the flour! Without further ado, let’s get feeding our starters!

Baker’s Schedule

DAY ONE

First thing in the morning, take your sourdough starter out of the fridge and give it a good feed. For this recipe, you want your starter to be about the same consistency as pancake batter. Leave your starter to come to room temperature and double in size throughout the day. Once your starter has risen to at least double the height and is thoroughly bubbly, it’s ready to use (this should be around mid-late afternoon).

Once your starter is ready to use, go ahead and make the cinnamon roll dough. Once the dough has been made, shape it into a ball and place in a bowl. Cover with a damp cloth and leave in a warm place to ferment overnight. Throughout the fermentation process, complete a series of stretch-and-folds every 30 minutes or so. This will help the dough to become more elastic and give us beautifully long gluten strands later on. After you’ve completed the stretch-and-fold 2-3 times, shape the dough back into a ball and leave that baby to sleep for the night.

DAY TWO

The next morning, your dough should have doubled in size and have long gluten strands. Turn the dough out onto a lightly floured surface and let sit for a few minutes. This is called the autolyse process and helps the dough knead and roll more easily. After a few minutes, use your fingers to push the dough out into a flat rectangle. DO NOT USE A ROLLING PIN – you’ll flatten out all the lovely air bubbles in the dough and make it all tough and chewy to eat. We want super fluffy rolls!

Once you’ve rolled out the dough, go ahead and spread the melted butter over the surface and sprinkle with a hearty serving of cinnamon sugar. Roll the dough up lengthways (from the long edge so you end up with a long log-shape) and cut into 12 individual cinnamon rolls. Place the cinnamon rolls in a lined loaf tin (don’t pack them in too tightly because we want them to puff up a bit more – you might want to use two tins). Cover the tin(s) with a damp tea towel and let the rolls proof for 2 hours.

At the end of the 2 hours, preheat the oven to 180˚C (350˚F). Remove the tea towel and let the loaf(s) bake in the oven for 30-40 minutes until golden brown on the top and thoroughly risen. Remove from the oven and let cool for 5 minutes before removing from the tin. Drizzle over that delicious maple icing (the more the merrier, or should that be the more the stickier) and enjoy!

And there you have it!

Super easy, super simple, super yummy sourdough cinnamon rolls (but in loaf form)! This recipe is perfect for weekends or coffee mornings with your friends – an easy peasy show stopper perfect for sharing! I love serving this pull-apart loaf for Sunday brunch with my family. Serve with a fresh hot cup of coffee (I recommend a good dunk or two) and enjoy all that sweet cinnamon goodness. Is there any better way to celebrate these cold and cosy baking days that with a little treat?

If you make this Vegan Sourdough Cinnamon Roll Pull-Apart Loaf make sure you leave a like and a comment down below! I absolutely love hearing from you guys and you can be sure that I will try my best to get back to you soon! And of course, if you do make this recipe, don’t forget to tag me on Instagram @amongsttheflour I love seeing the photos of recipes you’ve all made! Have a beautiful autumn and a safe and warm November! I look forward to hearing from you soon!

Katherine x

vegan sourdough cinnamon roll pull-apart loaf

• preparation time: 20 minutes
• fermentation time: 12 hours
• cook time: 30-40 minutes
• total time: 12+ hours
• servings: 12

Ingredients

For the dough:

• 115g vegan unsalted cooking butter
• 125ml unsweetened plant milk
• 1 tbsp granulated sugar
• Pinch of salt
• 150g bubbly sourdough starter
• 375g strong bread flour

For the filling:

• 4 tbsp vegan unsalted cooking butter, melted
• 110g brown sugar
• 2-3 tbsp ground cinnamon

For the icing:

• 150g icing sugar
• 1 tsp vanilla extract
• maple syrup, as needed

Method

In the morning:

First thing in the morning, take your sourdough starter out of the fridge and give it a good feed. For this recipe, you want your starter to be about the same consistency as pancake batter. Leave your starter to come to room temperature and double in size throughout the day. Once your starter has risen to at least double the height and is thoroughly bubbly, it’s ready to use (this should be around mid-late afternoon).

In the afternoon:

1. In a small saucepan combine the butter, plant milk, sugar, and salt. Heat the ingredients over a medium-low heat until the butter has melted, the sugar and salt have dissolved, and everything is well combined. Remove the mixture from the heat, stirring continuously, until it has cooled to 27-32˚C (80-90˚F).
2. In a large mixing bowl, whisk together the bubbly sourdough starter and butter mixture until everything is combined (being careful not to overmix). Add in the flour and stir everything together with a wooden spoon until just combined. The dough should be a little dry and flaky.
3. Scrap down the sides of the bowl, cover with a damp tea towel, and leave in a warm place for 30 minutes. After 30 minutes, turn the dough out onto a clean work surface.
4. Take the top of the dough, stretch it away from you, and then fold it over the top of the rest of the dough. Turn the dough 90˚ and repeat this process 3 more times until you’ve gone all the way round.
5. Repeat this process (step 4) every 30 minutes, 2 more times until the process has been done 3 times in total over the course of about 2 hours. After doing this 3 times, cover the bowl with a damp tea towel once again and leave in a warm place to prove for 8-12 hours (preferably overnight).

The next morning:

1. On a clean and well-floured surface, turn out the dough. Stretch and fold the dough all the way around one more time, then turn over so its fold-side down and leave to rest for 15 minutes.
2. Whilst the dough is resting, line the bottom and sides of a loaf tin with parchment paper. After 15 minutes, push and gently press the dough outwards using your fingers into a large rectangle (DO NOT USE A ROLLING PIN – this will toughen up the dough).
3. Once the dough is around 1-inch thick, spread the melted butter over the entire surface of the dough. Sprinkle on the brown sugar and cinnamon so they are evenly distributed.
4. Starting from the lengthways edge, carefully roll the dough into a log shape, making sure the roll isn’t too loose or too tight (the dough needs room to grow again). Cut the dough log into 12 individual sections.
5. Place each of the sections into the prepared loaf tin so they fit in nicely but are not too cramped. You may need to distribute the sections between two loaf tins. Once all the dough has been placed in the tins, cover and leave in a warm place to prove for 2 hours.
6. Towards the end of the 2 hours, preheat the oven to 180˚C (350˚F). Once the oven is up to temperature, and the dough has risen slightly, remove any coverings, and bake in the oven for 30-40 minutes until golden brown on the top.
7. Remove from the oven and leave to cool slightly. Whilst the dough is cooling, combine the icing sugar, vanilla extract, and as much maple syrup as needed in a small bowl until a smooth and drizzly icing is achieved. Remove the bread from the loaf tin, drizzle with the icing, and serve warm. Enjoy!

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lemon basil pesto pasta salad with scorched garlic tomatoes

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Grab a bowl and get yourself a load of this Lemon Basil Pesto Pasta Salad with Scorched Garlic Tomatoes. You guys… this might just be the best pasta salad ever invented! Just think of your classic pasta salad but with a super tangy lemon basil pesto dressing that just goes sooooo well with all your veggies. Add on some caramel-delicious golden garlic tomatoes, grab a tall glass of something cold, and you’ve got yourself the perfect lunch or dinner for a hot summers day!

It’s finally decided to get warmer here in the UK, and I’m all about cold dinners. Unfortunately, one can eat too many salads, so jazzing things up with a pasta salad is DEFINITELY going to be a common occurrence in this house. I absolutely adore this recipe and it’s super simple and quick to make. You can’t go wrong! Just think zesty, fresh, tangy, garlicky, and everything else summer you can think of. I paired this Lemon Basil Pesto Pasta Salad with a talllll glass of Zesty Peppermint Lemonade, and it was the perfect cooler to enjoy during the heat of the day.

First thing you’re gonna want to do is make sure that all of your produce is fresh and organically grown. This is super important to me, ESPECIALLY given the recent catastrophic events going on around the globe because of climate change and global warming. Growing your food organically is a MUST and it really needs to become the norm, and soon. Non-organically grown crops are sprayed with artificial fertilisers and pesticides that do nothing but damage the soil the crops are growing in, the surrounding critters (bees, in particular), and not to mention the number of greenhouse gases emitted upon manufacture and storage! You’ve got to consider: “are these chemicals really safe to use on our food if we have to wear hazmat suits whilst spraying them?!

You can learn all about the importance of buying and growing organic food and food sustainability by reading these blog posts:

Sustainability Series: Food

Sustainability Series: Gardening

Now that we’ve got our organically grown produce, we can get down to making this delicious, conscious summer’s meal. First, cook your choice of pasta according to the instructions. For this recipe, I used elbow macaroni, but you could use conchiglie, farfalle, orzo, or any other small pasta you like. Once the pasta is cooked, drain it through a sieve and run cold water over it all to cool it down and prevent it from sticking together for easier mixing.

To make the dressing, add all of your dressing ingredients to a bowl and stir everything together until fully combined and super smooth. For this recipe, I used a vegan basil pesto, which used tofu instead of cheese. I absolutely love these types of pesto, and they’re easily found in the supermarket or you can easily make your own (let me know if you’d like to see a homemade vegan basil pesto recipe from me)!

Now that the dressing has been made, let’s get to the piece de resistance – the scorched garlic tomatoes! For me, these tomatoes really just finish off the dish in the perfect way and add another layer of flavour. Grab yourself some oil, and fry that garlic until it is absolutely golden and delicious (I like to char mine a little). Add in the tomatoes cut side down and cook for a couple minutes until they start to caramelise. Then you’re gonna want to turn them over and continue to cook them until the skins pop and become wrinkly. They are soooooo good so you definitely can’t skip this step.

Now we can assemble the salad…

You can add any veggies you want to this recipe, but for this iteration I decided to use freshly picked lettuce and spinach from my garden, some leftover sweetcorn, and homegrown baby cucumbers. Roughly chop up your veggies and add them to a large bowl along with the pasta and most of the dressing. Mix everything together with a couple of spoons until everything is super well combined, well tossed and covered in that delicious dressing. Serve into bowls, top with those beautiful garlic tomatoes, add a drizzle more dressing and you’re ready to go!

Just like that you have a super simple, super quick to make, and super tasty lunch or dinner for a hot summer’s day! If you make this Lemon Basil Pesto Pasta Salad with Scorched Garlic Tomatoes make sure you leave a like and a comment down below! I absolutely love hearing from you guys, and you can be sure that I’ll try my best to get back to you soon! And of course, if you do make this recipe, don’t forget to tag me on Instagram @amongsttheflour I love seeing the photos of recipes you’ve all made!

Have a beautiful weekend, happy July, and I wish you a safe and warm Summer! I look forward to hearing from you soon!

Katherine x

Lemon Basil Pesto Pasta Salad with Scorched Garlic Tomatoes

Ingredients

For the lemon basil pesto dressing

• 4 tbsp vegan basil pesto
• 2 tbsp vegan salad cream
• 2 tbsp apple cider vinegar
• 1 tbsp fresh or dried basil, minced
• Juice of 1 lemon

For the scorched garlic tomatoes

• 1 tbsp extra virgin olive oil
• 2 cloves garlic, minced
• 200g cherry tomatoes, halved
• Salt and pepper, to taste

For the pasta salad

• 250g elbow macaroni, cooked and cooled
• 2 cups fresh salad leaves
• 200g tinned sweetcorn, drained
• ½ large cucumber or 2 small cucumbers, chopped

Method

To make the lemon basil pesto dressing

1. In a small bowl, add the pesto, salad cream, vinegar, basil, and lemon juice. Stir everything together until fully combined and creamy. Set aside for later.

To make the scored garlic tomatoes

1. In a frying pan, add the oil and heat on medium high. Add in the garlic and sauté for 2-5 minutes, or until the garlic is very golden brown.
2. Add the tomatoes to the pan chopped side down and leave to cook on one side for 3-5 minutes until the surface is nicely golden.
3. Give the tomatoes a stir and continue to cook them until they pop and the skin begins to wrinkle, around another 5 minutes. Once cooked, set aside for later.

To make the pasta salad

1. Into a large bowl, add the cooked and cooled pasta, salad leaves, sweetcorn, and cucumber (or other veggies). Pour over the dressing and toss really well until everything is fully coated and well combined.
2. Serve into bowls and top with any leftover dressing and the scorched garlic tomatoes. Enjoy with a fresh glass of Zesty Peppermint Lemonade and enjoy!

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