Gluten-Free Cozonac 

• • 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

• • 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
  • 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.

   Homemade vegan nutella recipe