Vegan Bollos de Hornazo

vegan bollo de hornazo

An Easter staple, the Bollos de Hornazo is a must have during the Easter holidays; a traditional tea time favourite. Usually the recipe requires many eggs, but I’ve found a replacement to provide a vegan bollos de hornazo alternative that doesn’t disappoint.

Ingredients

  • 700g self-raising flour
  • 225g olive oil
  • 225g sugar
  • 2 bananas
  • 2 tbsp aniseed seeds
  • Nut milk (for brushing)

Method

Preheat the oven to 200ºC 

Mash the bananas in a bowl and beat these together with the sugar until smooth and creamy. 

Next, add in the olive oil and slowly add the self-raising flour, sieving as you do this. Combine all the ingredients and finally add the aniseed seeds and fold. 

Once the dough has formed, sprinkle some flour on your countertop and scoop out the dough onto it. Knead the dough until you can cleanly cut it in half with a knife.

Line a baking tray with greaseproof paper and shape your dough into two large loaves or separate smaller loaves. (I think smaller loaves works better for this recipe.) Cut some grooves into the top and brush with some nut milk. 

Transfer to the oven and leave to bake for about 30 minutes until golden and baked throughout.

Find this and more in Mama Lotties Vegan Cookbook


vegan bollo de hornazo

Vegan Bollos de Hornazo

An Easter staple, the Bollos de Hornazo is a must have during the Easter holidays; a traditional tea time favourite. Usually the recipe requires many eggs, but I’ve found a replacement to provide a vegan bollos de hornazo alternative that doesn’t disappoint.
Cook Time30 mins
Total Time30 mins
Course: Dessert
Cuisine: Gibraltar, Mediterranean
Servings: 5
Author: Mama Lotties

Ingredients

  • 700 g self-raising flour
  • 225 g olive oil
  • 225 g sugar
  • 2 bananas
  • 2 tbsp aniseed seedsPreheat the oven to 200ºC 
  • nut milk (for brushing)

Instructions

  • Preheat the oven to 200ºC 
  • Mash the bananas in a bowl and beat these together with the sugar until smooth and creamy. 
  • Next, add in the olive oil and slowly add the self-raising flour, sieving as you do this. Combine all the ingredients and finally add the aniseed seeds and fold. 
  • Once the dough has formed, sprinkle some flour on your countertop and scoop out the dough onto it. Knead the dough until you can cleanly cut it in half with a knife.
  • Line a baking tray with greaseproof paper and shape your dough into two large loaves or separate smaller loaves. (I think smaller loaves works better for this recipe.) Cut some grooves into the top and brush with some nut milk. 
  • Transfer to the oven and leave to bake for about 30 minutes until golden and baked throughout.

Notes

Find this and more in Mama Lotties Vegan Cookbook
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