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