Jade Woodd | Contributors - Nourish plant-based living

Jade Woodd

Jade is a naturopath, nutritionist, recipe developer, and food photographer, passionate about sharing her knowledge of holistic health and plant-focused eating. She is also a busy mother of three beautiful girls and loves a quiet herbal tea in the garden when she gets the chance.

Articles by Jade Woodd

View ›
Recipe

Kanzi apple pie cinnamon scrolls with cream cheese frosting

Welcome in winter with these deliciously sweet, wholesome, and warm scrolls – a perfect treat for morning or afternoon tea.

- Jade Woodd
View ›
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Chickpea Caesar salad with crispy croutons

Summertime means salad season! Load 'em up generously and dress them deliciously.

- Jade Woodd

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Kanzi apple pie cinnamon scrolls with cream cheese frosting

Jade Woodd

Welcome in winter with these deliciously sweet, wholesome, and warm scrolls – a perfect treat for morning or afternoon tea.

breakfastdessertsnack
bakingentertainingkid-friendlyseasonal

Ingredients

Makes 12

DOUGH

APPLE PIE FILLING

CINNAMON SUGAR

CREAM CHEESE FROSTING

Method

  1. To make the dough, add the flour to a large mixing bowl and make a well. Add the yeast to the well and cover with flour, then add the yoghurt, sugar, and salt to the bowl (hiding the yeast is important to keep it away from the salt, which would otherwise deactivate the yeast). Set aside.
  2. Warm the soy milk in a saucepan until it is around 40–50°C. If you don’t have a thermometer, you can use your finger to test – the milk should feel warm, but not hot. Pour the warm milk into the flour mix and, using a wooden spoon, combine until the dough becomes too thick to stir.
  3. Flour the benchtop then knead the dough for 7–8 minutes or until it becomes smooth and elastic, adding more flour only as needed to stop the dough sticking to your hands and the benchtop. Wash out your mixing bowl, dry and then lightly oil it. Place the dough into the bowl then cover and leave in a warm spot for 1 hour, or until it doubles in size.
  4. Meanwhile, prepare the Kanzi apple pie filling. Core the apples and dice into 1cm cubes. Place the butter, sugar, and diced apples into a medium saucepan and cook over medium heat for about 20 minutes, stirring occasionally, or until the apples have completely softened. Turn off the heat and set aside to cool.
  5. In a small bowl, make the cinnamon sugar by mixing the sugar, cinnamon, and nutmeg together. Grease a large, deep dish baking tray (ours was 33cm x 25cm). Set aside the 2 tbsp of butter.
  6. After the dough has risen, flour the bench and roll out the dough to a large rectangle. Take time to create an even, 1cm thickness. Spread the set aside butter over the entire surface, then top with an even layer of the cinnamon sugar. Next, evenly spread the cooled apple mixture on top.
  7. Now it’s time to roll the log. Start from the long end and roll up the side to create a long log. Roll it tightly, but without squishing the dough. Once you have created a log, cut it into 12 even slices with a very sharp knife. Place each slice, with the cut side facing up, into the greased tray. Preheat the oven to 180°C and set aside the covered tray of scrolls in a warm spot to rise for a further 30 minutes while the oven preheats.
  8. Bake for 25 minutes, or until the scrolls are golden-brown on top. Brush the freshly baked scrolls with extra vegan butter to get a nice glossy top. You can enjoy them warm now or allow to cool and then frost.
  9. To make the dairy-free cream cheese frosting, sift the icing sugar into a mixing bowl. Add the cream cheese and vanilla. Whisk together until smooth, then spread on top of cooled scrolls. Store in an airtight container in the pantry overnight, or in the fridge for a few days.

TIPS:

  • For the yeast, ensure it’s less than 6 months old.
  • Dairy-free cream cheese can be found in the vegan section at all major supermarkets.

Recipe by Panaceas Pantry for Kanzi Apples.

Jade Woodd

Jade is a naturopath, nutritionist, recipe developer, and food photographer, passionate about sharing her knowledge of holistic health and plant-focused eating.

Enjoying our inspiring stories? Sign up to our newsletter and receive our latest editorial and offers directly in your inbox.

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Chickpea Caesar salad with crispy croutons

Jade Woodd

Summertime means salad season! Load 'em up generously and dress them deliciously.

dinnerlunchside dish

Ingredients

ROASTED CHICKPEAS

CROUTONS

DRESSING

SALAD

Method

  1. Preheat the oven to 180°C, fan forced.
  2. Dry the chickpeas with paper towel, then add them to a bowl with remaining roasted chickpea ingredients. Mix well, then spread out on a baking tray and set aside.
  3. To make the croutons, add the cubes of bread to a bowl along with the oil and salt. Use your hands to massage the oil and salt into the bread, then spread them out on a second baking tray.
  4. Place both baking trays in the preheated oven. Bake for 15 minutes, then remove the croutons. Toss the chickpeas, then bake for an extra 10–15 minutes.
  5. Meanwhile, make the dressing. Drain the soaked cashews and place into a blender with all remaining dressing ingredients. Blend until very smooth. Set aside.
  6. To assemble the salad, chop the cos leaves into 1cm wide ribbons then add to a large salad bowl. Add in the roasted chickpeas, croutons, hemp seeds, and parmesan. Add half of the dressing and toss to combine. Serve immediately, adding extra dressing on top as desired.
Jade Woodd

Jade is a naturopath, nutritionist, recipe developer, and food photographer, passionate about sharing her knowledge of holistic health and plant-focused eating.

This recipe was originally published in Nourish plant-based living, Issue 62 • View magazine

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