Saint Martin’s Vegan Croissants (Gluten-Free & Oil-Free & Sugar-Free)

Celebrate November 11th the healthy way with these light, flaky, plant-based croissants inspired by the Polish Rogale Świętomarcińskie.
They’re rich in flavor, creamy in the center, and beautifully golden, but made entirely without butter, oil, or refined sugar.

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Why You’ll Love Them

• Naturally gluten-free and vegan

• High in plant protein from tofu and poppy seeds

• Light, slightly flaky texture without any added oils

• Perfect for festive mornings or healthy baking projects

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Saint Martin’s Vegan Croissants

 

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Prep & Bake Time

Prep time: 30 minutes
Chilling time: 1 hour
Proofing time: 40 minutes
Bake time: 25–30 minutes
Total time: About 2 ½ hours 

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Ingredients

For the Dough

• 2 cups gluten-free flour blend (with xanthan gum)

• ½ cup erythritol

• 1 ½ tsp baking powder

• ½ tsp salt

• ¾ cup unsweetened soy milk (or almond milk)

• 1 tbsp apple cider vinegar

• ½ cup blended silken tofu

• 1 tsp vanilla extract

For the Tofu “Butter” Layer

• ⅓ cup silken tofu

• 1 tsp lemon juice

• 1–2 tbsp smooth nut or seed butter (optional, for richness)

For the Filling

• ½ cup silken tofu

• ¼ cup ground poppy seeds (lightly toasted in a dry pan)

• 2 tbsp erythritol

• 2 tbsp chopped walnuts or almonds (optional)

• 1 tbsp raisins or chopped dried figs

• ½ tsp lemon zest

• A few drops of almond extract (optional)

For the Glaze

• ½ cup water

• ½ tsp agar-agar powder

• 2 tbsp powdered erythritol

• 1 tsp lemon juice

• 2 tbsp chopped almonds (for topping)

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Instructions

1. Make the tofu "butter"

1. Blend silken tofu, lemon juice, and nut butter (if using) until smooth.
2. Chill for 30 minutes to let it firm up slightly.

2. Prepare the dough

1. In a bowl, whisk together flour, baking powder, salt, and erythritol.
2. In another bowl, mix soy milk, vinegar, and vanilla. Add the blended tofu and whisk until smooth.
3. Combine the wet and dry ingredients, then mix until a soft dough forms.
4. Add a little flour if the dough feels sticky.

3. Laminate (create layers)

1. Roll the dough into a rectangle on a floured surface.
2. Spread the tofu "butter" over two-thirds of the surface.
3. Fold the dough like a letter. One third over the middle, then the remaining third on top.
4. Wrap in parchment and chill for 20 minutes.
5. Repeat the rolling and folding two more times for a light, layered texture.

4. Make the filling

1. Blend silken tofu with erythritol, lemon zest, and almond extract until creamy.
2. Stir in ground poppy seeds, nuts, and dried fruit.
3. Chill to thicken.

5. Shape the croissants

1. After the final chill, roll the dough into a large rectangle (about ½ cm thick).
2. Cut into long triangles.
3. Place 1–2 teaspoons of filling at the wide base and roll up tightly toward the tip.
4. Curve the ends slightly into a crescent shape.

6. Proof

Place croissants on parchment paper, cover lightly, and let rise in a warm spot for 35–40 minutes.

7. Bake

1. Preheat oven to 180°C (350°F).
2. Brush with a little soy milk mixed with erythritol.
3. Bake for 25–30 minutes, until golden and firm to the touch.

8. Glaze (optional)

1. Once croissants have cooled slightly, brush them with the warm agar glaze.
2. Immediately sprinkle chopped almonds on top before the glaze sets.

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Notes 

• For a shinier crust: Mix 1 tsp maple syrup (if you use it) with plant milk for glazing before baking.

• For extra flakiness: Make sure your tofu "butter" is cold before layering, and don’t skip the folding steps.

• Storage: Keep in an airtight container for up to 2 days or freeze for up to a month. Reheat briefly in the oven before serving.

• Flavor variation: Add a teaspoon of cinnamon or orange zest to the filling for a more aromatic version.

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Nutrition (per croissant, approx. 1 of 10)

• Calories: ~130 kcal

• Protein: 6 g

• Carbohydrates: 21 g

• Fat: 2.5 g

• Fiber: 3 g

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