Pumpkin Saint Martin’s Croissants (Gluten-Free & Vegan)
Saint Martin’s Day is one of those November traditions that deserves something homemade. These croissants take inspiration from the classic Poznań pastry, with a seasonal pumpkin twist. The pumpkin gives the dough a warm color and gentle sweetness, while the filling combines almonds, chia seeds, and poppy seeds. Finished with an optional delicate yogurt glaze (or without, like in the picture below) and a sprinkle of chopped almonds, they make a lovely autumn treat to share. Pumpkin Saint Martin’s Croissants ⏱️ Time & Prep Prep time: 35 minutes Resting time: 30 minutes Bake time: 20–25 minutes Total time: approximately 1 hour 30 minutes Yield: 8–10 croissants Ingredients Pumpkin Dough 200 g oat flour 100 g millet flour 150 g thick pumpkin purée (Hokkaido) 2 tbsp ground flaxseed 5 tbsp water (for the flax egg) ½ cup erythritol 1 tsp baking powder 1 tsp cinnamon 1 tsp vanilla extract A pinch of salt Almond, Chia & Poppy Seed Filling 50 g poppy seeds 60 g chia seeds 100 g ground al...
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