Vegan gibanica from Medjimurje

Ingredients

• 10 strudel pastry sheets (without eggs)
• Coconut cooking oil for brushing strudel pastry sheets

 

First filling – poppy

• 150 g ground poppy seeds
• 200 ml oat milk (or other non-dairy milk)
• 2 tbsp honey or Sana date syrup
• 2 tbsp dried cranberries
• lemon zest

 

Add honey, cranberries and lemon zest to milk and bring to a boil. Pour it over ground poppy seeds.

 

Second filling – tofu (instead of cheese)

• 250 g Sana fresh tofu
• 2 tbsp honey or Sana date syrup
• juice from 1 lemon
• half vanilla pod (or tonka bean)

half a cup of oat cream

 

Rinse tofu well and put it in a blender together with lemon and oat cream. Blend for 2 minutes and then add honey and vanilla (or tonka). Blend the whole mixture for an additional minute.

 

Third filling – walnuts

125 g ground walnuts

• 100 ml oat milk
• 1 tsp honey or Sana date syrup
• 1 tbsp rum

 

Add honey and rum to milk and bring to a boil. Pour boiling milk over walnuts.

 

Forth filling – apples

• 2 big apples (sweet)
• 1 teaspoon of cinnamon

 

Wash unpeeled apples, grate them and add cinnamon.

 

Preparation

Cut strudel sheets to the size of baking tray.

2. Coat the baking tray with coconut oil.
3. Place three pastry sheets on the bottom of baking tray and brush each sheet with coconut oil.
4. Start with poppy seeds filling first.
5. Place two sheets over each layer of filling, and brush each sheet with coconut oil.
6. Second filling is tofu, then walnut filling and the last top filling is apple filling.
7. Finish the cake again with three strudel pastry sheets. Sprinkle all with 3 tbsp of oat cream.
8. Bake at 170° for 30-45 minutes, depending on the oven.

 

Recipe by: @ veganica.hr