Gluten Free Vegan Potica

Gluten Free Vegan Potica

Potica is a Slovenian festive nut roll pastry. This was made during special times of year in my family, but never vegan nor GF! Made with a filing of coconut biscuits and walnuts, this sweet treat is a lovely addition to your morning coffee or afternoon cup of tea.
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A special treat in my family for years, finally I decided to try my hand at making it both gluten free and vegan. Not an easy undertaking. The result was a delightfully sweet and nutty rolled loaf, perfect with a cuppa in the afternoon. I paired it with lots of filling to offset the more dense/unforgiving gluten-free-ness of the dessert. Use whatever coconut biscuits you would like for this gluten free vegan potica. See my other recipes here.

Gluten Free Vegan Potica
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Gluten Free Vegan Potica

Course: Posts, Recipes
Prep time

1

hour 

30

minutes
Cooking time

40

minutes

Potica is a Slovenian festive nut roll pastry. This was made during special times of year in my family, but never vegan nor GF! Made with a filing of coconut biscuits and walnuts, this sweet treat is a lovely addition to your morning coffee or afternoon cup of tea. This recipe makes one small loaf that can be baked in a standard bread tin.

Ingredients

  • DOUGH

  • 87ml (1/3 c + 1 tsp) Almond Milk

  • 1.5 tbsp Sugar

  • 1/2 tbsp Coconut Oil

  • 1/2 Vanilla Pod

  • 150g (1 c) GF Flour

  • 1/8 tsp Salt

  • 1/2 tsp Sugar

  • 2 tbsp Warm Water

  • 3/4 tsp Yeast

  • FILLING

  • 1/2 bag (~65g) GF Coconut Biscuits (I love Rhythm 108’s Tea Biscuits)

  • 130g (~1c) Walnuts

  • 3 tbsp Sugar

  • 1 tbsp Cocoa Powder (or Cacao)

  • 62 ml (4 tbsp) Almond Milk

  • TOPPING

  • 1/2 tbsp Coconut Oil

  • 1 tsp Sugar

Directions

  • Combine Milk, 1.5 tbsp Sugar, Coconut Oil, & Vanilla Pod in saucepan over low heat. Let cool while you combine 1/2 tsp Sugar, Warm Water, & Yeast – let rest 5 minutes.
  • Add Milk & Yeast to Flour & Salt. Let rest 1-2 hours.
  • Preheat oven to 160c Fan/350F. Process all dry Filling ingredients (everything except milk) to a fine crumbly texture. Add milk by hand.
  • Roll out the dough until very thin. This is tricky with a GF pastry. I broke the dough in two, and rolled out two smaller circles (about 30cm or so) on parchment to prevent sticking. Some extra flour here may be helpful but not too much.
  • Spread filling thin evenly over dough, and carefully roll the dough up, starting from one of the longer ends.
  • Whether you did one large circle or multiple small ones, add rolled up dough cylinders to a bread pan, different layouts can create different fun patterns so no worries!
  • Brush pastry with oil/sugar mix and bake for 10 minutes at 160/350. Lower oven temp to 120/300 and bake an additional 30 minutes until golden!