Melanie’s Snack Rolls

Tuesday Night Open House: Baking club with Melanie
7th May 2013

Original recipe:

Chocolate buns                                  (Healthier alternatives)

250 g (1 cup) quark                             (soya natural yoghurt or similar)

3 tbsp vegetable oil

4-6 tbsp milk                                         (dairy alternatives such as soya or almond milk)

300 g (2 cups) flour                             (whole meal flour or mix white and whole meal)

1 sachet (2 tbsp) baking powder

1 sachet (2 tbsp) vanilla sugar            (optional, alternative: 1 tsp vanilla extract)

100 g (½ cup) sugar (or less)             (agave syrup: use even less)

1 pinch salt                                             (optional)

80 g chocolate drops

1 egg for egg wash                                 (leave out)

Mix all the ingredients and knead well, add a bit of flour if too sticky.

Form into a roll approximately 2 inches thick. Cut into 1½-inch slices and roll into balls. Using the back of a knife press down in the middle. Place onto baking sheet line with (reusable) baking paper.

Bake for 20–25 minutes at 175–200°C (350–400°F) until brown but not too dark.

Variation 1:

Raisin buns

250 g (1 cup) soya natural yoghurt

3 tbsp vegetable oil

(4 tbsp almond milk)

300 g (2 cups) flour

1 sachet (2 tbsp) baking powder

1 sachet (2 tbsp) vanilla sugar

100 g (½ cup) sugar (or less)

1 pinch salt

¾–1 cup raisins

Mix all the ingredients and knead well, add a bit of flour if too sticky.

Form into a roll approximately 2 inches thick. Cut into 1½-inch slices and roll into balls.

Place onto baking sheet line with (reusable) baking paper.

Bake for 20–25 minutes at 175–200°C (350–400°F) until brown but not too dark.

 

Variation 2:

Strawberry shortcakes

Cake

250 g (1 cup) soya natural yoghurt

3 tbsp vegetable oil

(4 tbsp almond milk)

300 g (2 cups) flour

1 sachet (2 tbsp) baking powder

1 sachet (2 tbsp) vanilla sugar

100 g (½ cup) sugar (or less)

1 pinch salt

Topping

1 punnet of strawberries

1 lime (organic, unwaxed)

1 lemon (organic, unwaxed)

500 g (2 cups) soya natural yoghurt

1–2 tbsp sugar

Mix all the cake ingredients and knead well, add a bit of flour if too sticky.

Spread  evenly onto baking sheet line with (reusable) baking paper. The dough should roughly be ½ inch (1.5 cm) thick.

Bake for 10–15 minutes at 175–200°C (350–400°F) until brown but not too dark.

Meanwhile, hull the strawberries, cut in half and place in a bowl. Grate the lime and lemon zests on the strawberries, and squeeze the lime juice onto the strawberries as well. Set aside to marinade. Squeeze the lemon juice and mix with the yoghurt. Add 1–2 tbsp of sugar or to taste.

To serve: cut cake in squares top with yoghurt mixture and strawberries.

Variation 3:

Savoury snacks

250 g (1 cup) soya natural yoghurt

3 tbsp vegetable oil

(4 tbsp almond milk)

300 g (2 cups) flour

1 sachet (2 tbsp) baking powder

1 pinch salt

Fillings

5–10 pieces of sundried tomatoes (drained) and/or 50–75 g cheddar cheese (optional) both finely diced

Mix all the ingredients and knead well, add a bit of flour if too sticky.

Form into a roll approximately 2 inches thick. Cut into 1½-inch slices and roll into balls.

Place onto baking sheet line with (reusable) baking paper.

Bake for 20–25 minutes at 175–200°C (350–400°F) until brown but not too dark.

Tips and pointers

–    Agave nectar is 1.4 to 1.6 times sweeter than sugar and is often substituted for sugar or honey in recipes. In cooking, it is commonly used as a Vegan alternative to honey for those who choose to exclude animal products from their diets. Agave nectar dissolves quickly and so it can be used as a sweetener for cold beverages such as iced tea. (http://en.wikipedia.org/wiki/Agave_nectar)

–    Ingredients such as milk, butter, yoghurt/quark etc. can often be replaced by dairy-free products such as soya/almond/rice milk, dairy-free margarine/vegetable oil, soya yoghurt. Experience + trial & error will help achieve to desire texture and consistency – the taste should remain unaffected.

–    Substitute whole meal flour for white flour in whole or in part. Taste and texture may seem unusual at first but it’s a healthier option worth trying.

 Join us again for the next cooking session Tuesday 4th June!

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