Gluten-free cozonac 

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The festive season is around the corner, and if you’re a cozonac enthusiast dealing with gluten intolerance, this recipe is tailor-made for you! Experience the joy of a gluten-free, vegan cozonac generously infused with delectable homemade chocolate. Surprisingly easy to prepare, the result is so delicious that you won’t even notice the difference!

Video recipe:

Prep time: 15 minutes

Cook time: 45 minutes

Rest time: 90 minutes

Total time: 2 hours and 30 minutes

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INGREDIENTS:

🌱290 g buckwheat flour

🌱120 g tapioca starch (you can also use corn or potato starch in the same amount)

🌱1 pack of dry yeast

🌱1 tsp vanilla powder

🌱1/2 tsp salt

🌱100 ml agave syrup

🌱1 Tbsp psyllium husk hydrated in 40 ml of water

🌱Zest of a lemon

🌱200 ml warmed cashew cream (or melted vegan butter from Rawckers)

🌱1 tsp turmeric

🌱270 ml plant-based milk

🌱 200 g homemade nutella (find the recipe here)

How to prepare:

  • Begin by hydrating the psyllium husk in 40 ml of water, creating a thick, gel-like texture. This serves as a gluten replacement and enhances the dough’s binding properties.
  • In a mixing bowl, combine buckwheat flour, tapioca starch, dry yeast, vanilla powder, salt, turmeric (for a pleasing yellow hue in the absence of eggs), agave syrup, warmed cashew cream, hydrated psyllium, lemon zest, and plant-based milk to form the dough.
  • Knead the dough thoroughly, cover it with a towel, and allow it to rise for one hour.
  • After this time, the dough should be delightfully fluffy with a slightly softer consistency, ideal for achieving a fluffy end result.
  • Transfer the dough to a baking dish and incorporate dollops of homemade chocolate (recipe available here).
  • Use the tail of a wooden spoon to evenly mix the chocolate into the dough.
  • Cover it once again and let it rest for an additional 30 minutes.
  • Proceed to bake in the oven at 200 degrees Celsius for 45 minutes.

All done! Easy, right? 🙂

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