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theveganharmony

Gibanica

5 from 2 votes
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Servings: 8 pieces
Ingredients Method

Ingredients
  

Poppyseed filling
  • 250 g poppyseeds
  • 190 ml hot rice milk
  • 100 g coconut sugar
  • 1 tsp cinnamon
Tofu filling
  • 500 g tofu
  • 150 g soy yoghurt
  • 1/2 lemon juice
  • 1 tbsp lemon zest
  • 60 g coconut sugar
  • 1 tsp vanilla essence
Walnut filling
  • 250 g walnut meal
  • 70 g coconut sugar
  • 130 ml hot rice milk
  • 1 tbsp rum
Apple filling
  • 900 g apples (measurement for the whole apples)
  • 1/2 of a lemon juice
  • 1 tbsp cinnamon
Other
  • Phyllo dough
  • coconut oil

Method
 

Poppyseed filling
  1. Pour poppyseeds withhot milk.
  2. Add coconut sugar and cinnamon, mix well and set aside.
Tofu filling
  1. Crumble tofu into really small pieces, add all of the other ingredients and mix it well together.
Walnut filling
  1. Pour hot rice milk over walnut meal and mix.
  2. Add coconut sugar and rum and mix it well together. Set aside.
Apple filling
  1. Grate apples, add lemon juice and cinnamon and mix it well together.
Put it together
  1. Cover pan with some coconut oil and put first layer of dough in it. Brush with coconut oil and cover it with one more layer of dough.
  2. On top of that spread half of poppyseed cream. Cover with one layer of dough.
  3. Spread half of tofu filling and cover with one layer of dough.
  4. Spread one half of walnut filling and cover with dough.
  5. Add half of apple filling and cover with dough.
  6. Repeat all of these 4 steps with the rest of the creams one more time .
  7. Cover everything with a layer of dough and brush with coconut oil.
  8. Bake it on 180°C for 60 minutes.
  9. Let it slightly cool down, cover with powdered sugar and cut into squares.