Vegan Easter bunny – made of yeast dough!
I must admit that it was really a strange feeling to put this Easter bunny in the oven! 🙂 But luckily my vegan Easter bunny is only made of yeast dough, which silences my conscience! Hallelujah! Plus, my bunny doesn’t hide eggs, but brings spring flowers! 🙂
- baking pan with baking sheet
- 400 g oat flour
- 100 g soy flour
- 150 g wheat flour
- 1 cube yeast fresh
- 100 g coconut oil
- 300 ml soy milk vanilla
- 100 g xylitol/ birch sugar or agave syrup, apple sauce, date sugar
- 1 small pinch salt
Coating & Decoration
- 2 tbsp soy milk vanilla
- ½ tsp cinnamon
- 2 blueberries for the eyes
- 2 pine nuts for the whiskers on the nose
Prepare the dough
- For the yeast dough, put the oat flour with the soy flour and wheat flour (alternatively 650 g gluten-free flour or wheat flour) in a large bowl, form a hollow in the middle and crumble the yeast into it.
- Now you first add the soy milk slowly and knead everything with your hands. Also add the coconut oil, salt, and xylitol, knead everything well for 5 minutes until you form a ball, and leave it covered with a kitchen towel in the bowl for about 90 minutes.
Form the bunny
- Now take the dough and divide it in halves. If your dough is very cracked, wet your hands with either water or soy milk to help. Shape one of these halves into a flat ball, which is the belly of your bunny, and place it in the center of your baking sheet, slightly offset downward.
- Cut the remaining half in half again. Form one half of it again into a flat ball. This is the head of your bunny. Place it "on top" of your bunny body on the baking tray.
- From the remaining half, divide about 6 equal portions. With 4 of these portions you form 4 small balls. These are the 4 paws of your bunny, which you place as you do in the picture to the rest of the body.
- From one of the remaining balls you form the nostrils and nose as in the photo. With the remaining part, you form the two ears. Now let your yeast bunny rest covered with a kitchen towel for about 30 minutes.
Brush and bake
- Preheat your oven to 180° C top/bottom heat. In a small glass, mix 2 tablespoons of soy milk with cinnamon and brush your bunny generously with it, so that it does not get any more cracks during baking.
- Your bunny is ready for the oven, in which you bake it for 30 minutes at 180° C top/ bottom heat. After that, add the blueberries as its eyes and the pine seeds as whiskers, and enjoy it best still warm! 🙂
In the recipe, it was important to me to increase the nutritional content a little, since normal yeast dough is usually made with wheat flour. Wheat flour/ white flour is known to be very low in nutrients and full of “empty calories”. I also tried to keep the gluten content as low as possible and used a mixture of oat flour, soy flour, and only a little wheat flour. But if you don’t care about either, you can also use classic wheat flour for the normal amount of flour. I added wheat flour because I noticed that the dough was too crumbly and didn’t stick – exactly what gluten (“wheat gluten”, “glue protein”) does. The bunny would have looked like it had had quite a rough night! 🙂
I also try to avoid low-nutrient sugar and generally “empty calories” in my recipes. Therefore, I chose xylitol/ birch sugar for the bunny, which has numerous positive effects – as *here* already described. Xylitol has the same sweetness as conventional sugar, but only about half the calories. If you don’t have xylitol at home, you can also use date sugar, agave syrup, or apple sauce. With applesauce and agave syrup you only have to use a little less soy milk, otherwise, your bunny will be too soggy.
Meanwhile, there are even light, gluten-free flour mixtures for yeast pastries. I have not used them yet, but alternatively, that would be the right choice for the gluten-free version of the bunny. I also use soy vanilla milk. However, you can also use another alternative and add some vanilla flavoring.
I wish you a Happy Easter with all my heart and a few beautiful, relaxing days – as well as it is possible at the moment! By the way, I am officially certified nutritionist since this week, which I am very happy about! So I have a lot to celebrate! 😉
Have fun baking and if you have any questions, always feel free to ask! And as always: Enjoy to the fullest!
Stay healthy and nuts,
xxx Rosa 😉
Maybe you will find a little inspiration in my other recipes for a bit of fresh, healthy breeze in your kitchen! 🙂
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