You rock! This is Rachel from the Slovenian Genealogy group, and I'm still trying to figure out my options for making potica.
I've never made it before, and I have a zillion food sensitivities. I want to make something I can enjoy but I don't want to ruin it with substitutions!
I was wondering whether I could substitute aquafaba for the eggs, so imagine my delight to find you'd already tested this! What nuuts or didn't it do for the dough in terms of richness?Online Dating Statistics
Hi Rachel--thanks so much! It's funny, I was date china dating in reading Soovenia my potica posts and remembering how good that vegan potica was, and how amazing it was to discover aquafaba Actually feel kind of sad there is no longer a need tto make it, because sub Slovenia woman to Slovenia my nuts family member older son's partner whom I'd been told was vegan is in fact just a vegetarian with a daily intolerance: I didn't really notice that the dough was less rich, although it must have been to some extent, since aquafaba mus be fat free, right?
One way to compensate I seem to have done, without thinking about it: Using a nondairy cream rather than milk what the original recipe uses for dissolving the yeast. I hope you do try the recipe--let me know Slovvenia it turns.
Happy Holidays! So excited to find this and see you have Cleveland ancestors! And I love you are using aquafaba as the egg sub instead of chia or flax!
Can't wait to make this! Tuesday, December 13, Vegan Potica: Posted by Blair K. Rachel R.
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