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Light Brioches with Almonds




Type 1 wheat flour

60 grams

Spelled flour

60 grams

Dry brewer's yeast

2 grams

Sunflower oil

8 grams


30 grams

Almond milk

45 grams

Whole coconut sugar

10 grams


1 pinch

Bakery products from Italy

Light Brioches with Almonds

Light Brioches with Almonds

vegan with gluten with nuts source of D vitamins

ready in

4 hours 40 minutes


daily requirement

100% Fat

100% Protein

100% Carbohydrates

translated by Italian with google translate

Light Brioches with Almonds

Without milk, without butter and without eggs Soft and perfect for a good, tasty breakfast

Light Brioches with Almonds step 1

step 1

In a bowl, sift the two flours and mix them well with the coconut sugar. Separate the brewer's yeast and 2 g of sugar in lukewarm water (a slight froth will form).

Light Brioches with Almonds step 2

step 2

Add the milk, mix it all together and add it to the dry ingredients and the seed oil.

Light Brioches with Almonds step 3

step 3

Start to work the dough (you can help with a wooden spoon), add salt and continue until you get a smooth and homogeneous dough (I worked on a lightly floured wooden cutting board).

Light Brioches with Almonds step 4

step 4

Transfer the mixture into a container and let it rise until doubled (about two and a half hours), covered with a cloth and protected from possible changes in temperature.

Light Brioches with Almonds step 5

step 5

Once ready, knead the dough and roll it out with a rolling pin forming a not too thick rectangle, from which you will derive the classic triangles for the realization of the brioches (they will come out 4. Make a cut at the base and proceed to close each single .

Light Brioches with Almonds step 6

step 6

You can stuff them first or cook them empty). A pinch of cinnamon on the surface. Let it rise for another two hours and then leave in a preheated oven at 200 ° for about 10 minutes.

Light Brioches with Almonds step 7

step 7

You can store the croissants and warm them up the next day.

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