Oponki: A Lighter Take on a Classic Polish Treat

 Oponki, often called "Polish cottage cheese doughnuts," are a beloved treat traditionally enjoyed on Tłusty Czwartek (Fat Thursday). These ring-shaped doughnuts are typically fried and made with twaróg (Polish farmer’s cheese), giving them a soft yet slightly chewy texture. However, for those following a gluten-free or vegan lifestyle, a traditional recipe may not be suitable.

This year, I decided to create a baked, oil-free, oat-infused version of oponki, ensuring they are just as satisfying while being lighter and more gut-friendly. Let’s dive into this delicious recipe!

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Gluten-Free, Vegan & Oil-Free Oponki

Ingredients:

For the dough:

• 1 1/2 cups (180g) gluten-free oat flour
• 1/2 cup (60g) rice flour
• 1/4 cup (30g) potato starch
• 1 tbsp psyllium husk (for elasticity)
• 2 tsp baking powder
• 1/4 tsp baking soda
• 1/2 cup (120ml) warm plant milk 
• 1/4 cup (60g) mashed tofu
• 2 tbsp erythritol
• 1 tsp vanilla extract
• 1/2 tsp apple cider vinegar

For the topping:

• 1/4 cup (60g) coconut yogurt
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• 1 tbsp powdered erythritol
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• 2 tbsp chocolate sprinkles

Instructions:

1. Preheat the oven to 180°C (350°F). Line a baking tray with parchment paper.
2. Prepare the dough by combining oat flour, rice flour, potato starch, psyllium husk, baking powder, and baking soda in a mixing bowl.
3. In a separate bowl, whisk together warm plant milk, mashed tofu, erythritol, vanilla extract, and apple cider vinegar.
4. Gradually mix the wet ingredients into the dry ingredients, stirring until a thick, sticky dough forms. Let the dough rest for 5 minutes.
5. Roll out the dough on a lightly floured surface to about 1 cm thickness. Use a round cutter to cut out circles, then use a smaller cutter to create the signature oponki hole.
6. Bake for 15-18 minutes, until golden and slightly firm to the touch. Let cool slightly.
   

   
   
   
   
7. Prepare the topping by mixing coconut yogurt with powdered erythritol. Spread a small amount on each oponka and sprinkle with chocolate sprinkles.
   
   
   
8. Enjoy fresh or store in the fridge for up to 2 days!

A Guilt-Free Way to Celebrate

Oponki are a delightful part of Polish culinary tradition, and now, with this wholesome twist, you can enjoy them more healthily! This baked, oil-free version infused with oats offers a nutritious alternative without sacrificing flavor. Whether you follow a gluten-free or vegan diet, this recipe ensures you don’t miss out on the festive joy of Tłusty Czwartek.

Try this recipe, and let me know how your baked oponki turns out! I’d love to hear your thoughts and see your delicious creations. Wishing you a joyful and tasty Tłusty Czwartek!

Nutritional Information (Per Oponka, Approximate):

Calories: 110

Carbohydrates: 20g

Protein: 3g

Fat: 1.5g

Fiber: 2g

Sugar: 3g (from erythritol)