Vegan & Low Fat
This is my Grandma's Vegan Nut Roll Recipe. The original recipe was one of my Grandma's (and later mum's) most popular recipes that she regularly used to prepare as a coffee snack or even as breakfast, mostly during festive season. Traditional nut rolls consist of a soft, sweet dough, that is filled with a nut mixture. This is a vegan version of it, which also contains far less butter than the original recipe, making it a low-fat option. Tastes especially good alongside some cozy oat milk hot chocolate.
How to Make Grandma's Vegan Nut Rolls
If using an egg replacement, start by preparing it according to package instructions.
Next put the flour into the bowl of stand mixer, making a well in the centre. You'll need to crumbled in your fresh yeast, then add sugar, lemon zest and egg replacement.
Warm up milk and butter in a small saucepan, stirring constantly until butter is fully dissolved. Pour this mixture over your yeast mixture in the centre and stir well until all the ingredients in the center are almost dissolved.
Then it's time to put your bowl onto your standing mixer fitted with the dough hook and mix on low speed until a dough forms.
In the meantime, prepare your nut filling.
Add all of the nut filling ingredients to a small saucepan and let simmer over low heat until a slightly firm mix forms.
After letting the dough rest for about 30 minutes, roll out your dough on a well-floured surface to a thickness of about 5mm. Then spread your nut mix evenly onto your dough leaving a 1cm boarder all around.
Roll up the dough, put it on a baking tray covered with baking paper and bake for about 30 minutes.
Ingredients & Substitution Notes
- Flour: This recipe contains white, all purpose flour. I have never tried using any other flour like gluten-free versions but it probably works as well.
- Fresh yeast: So far, I have only used fresh and not dried yeast for this recipe. I assume it will also work with dried yeast.
- Egg Replacement: This is totally optional. Mine was store-bought and consisted of corn starch and lupin flour, however there's many different versions out there. I used it primarily to give the nut roll a nicer colour- but I have also made one without it and it worked just fine.
- Lemon Zest: Don't use too much of it since it might end up with the nut roll having a slightly bitter taste.
- Plant Milk: I used plain oat milk for this recipe because I like the slightly sweet taste of it, but you could use any (plain) milk you like.
- Ground Nuts: I prefer using a mixture of walnuts and blanched, roasted hazelnuts for this nut roll because of their distinct flavour. However, you could use any nut mixture (or even just one type of nuts like ground almonds) if you like.
- Maple Syrup: Instead of maple syrup you could also use honey if you don't need this recipe to be vegan.
- Rum: Also optional but I feel that it adds a fantastic taste to it.
Other Breakfast Recipes You Might Like
- Apple Cinnamon Chia Pudding
- Pear & Almond Butter Chia Pudding
- Protein Pancakes (without banana)
- Pumpkin Spice Oatmeal
Grandma's Vegan Nut Roll Recipe
- 1 teaspoon egg replacement *see notes
- 2 cups white, all purpose flour
- 1,5 oz fresh yeast (1 small block) *crumbled into small pieces (see pic)
- ⅛ cup + 1 tbsp caster sugar
- 1 teaspoon lemon zest *see notes
- 1 oz vegan butter
- ¾ cup + 2 tablespoon plant milk
- pinch of salt
- 3 cups ground nuts *see notes
- ¾ cup icing (powdered) sugar
- 2 teaspoon cinnamon
- 1 tablespoon maple syrup (or honey)
- ¾ cup + 2 tablespoon plant milk
- 2 tablespoon rum *optional
- If you use an egg replacement, prepare it according to your package instructions.
- Put the flour into the bowl of a stand mixer fitted with a dough hook. Make a well in the centre and add the crumbled fresh yeast, sugar, egg replacement and lemon zest.
- Melt butter in a small saucepan over low heat. Add in milk and slightly warm it (make sure that your milk isn‘t hot but only lukewarm) until butter is fully dissolved.
- Pour the butter-milk mixture over the yeast-sugar mixture and stir well until yeast and butter are dissolved (do not mix with the flour yet, see pictures).
- Add a tiny bit of salt, put your bowl onto a standing mixer fitted with the dough hook and mix on low speed until a dough forms.
- Cover the dough with a kitchen towel and allow to rest for about 15 minutes.
- In the meantime, prepare your filling. Put ground nuts, powdered sugar, cinnamon and maple syrup/ honey, milk and rum into a small saucepan and let simmer until a slightly firm mixture forms.
Combine the Two
- Preheat oven to 180°C/ 350°F.
- Put the dough onto a well-floured surface and roll out dough to a thickness of about 5mm using a rolling pin (m dough was about 50x40cm big).
- Spread the nut mixture evenly over the dough, leaving a 1cm boarder all around.
- Roll up the dough and put it on a baking tray covered with baking paper.
- Bake for about 30 minutes.
- Let cool completely, before cutting into pieces.
- Serve with your favorite jam or even homemade whipped cream.
- Egg Replacement: This is totally optional. Mine was store-bought and consisted of corn starch and lupin flour. I used it primarily to give the nut roll a nicer colour- but I have also made one without it and it worked just fine.
- Ground Nuts: I used a mix of ground walnuts and blanched and roasted hazelnuts because I really like the taste. But feel free to use any nuts you like.
- Lemon Zest: Make sure not to use too much, otherwise it adds a bitter taste to the recipe.