Can you have a holiday without Bulgarian banitsa? Of course, the answer to this question is “No”! According to an old Bulgarian tradition, a banitsa is present at every festive table, and luck/wishes/ are made for the winter holidays of Christmas and New Year. Family banitsi recipes vary as to the filling and whether or not there is a topping. As the skill is in preparing the dough and rolling out thin crusts. For the Dupnitsa region, where I was born, it is typical to make lean banitsi with leek or pumpkin and walnut filling for Christmas Eve without topping. For Christmas and New Year, banitsi are traditionally prepared with cheese and egg filling without topping, and luck/wishes/ are placed in the New Year’s banitsa. My mother made a special New Year’s snail banitsa every year with a filling of ground walnuts and a sweet syrup topping.
I make a banitsa for every holiday, even though we follow a healthy balanced vegan gluten-free diet. My recipes are very different from the traditional Bulgarian banitsa recipes, but they are just as delicious! Since I don’t eat food with added bread yeast and xanthan gum, I no longer make dough for banitsa crusts and use rice paper for spring rolls – it can be found at any health food store. For the preparation of various fillings, I use crushed natural tofu instead of cheese and chopped vegetables, and for the preparation of sweet banitsi, I make a filling from grated pumpkin or apples. I prepare a topping for the rice banitsi from vegetable milk and chickpea flour or tapioca flour, because that way they stay pleasantly soft without drying out when they cool.
I prepared the recipe for Mini rice banitsi “Christmas” a few days earlier, because in it I decided to experiment with the ingredients for the filling. The natural tofu has no distinct flavor and pairs perfectly with the sweet red roasted peppers and salty green olives. When preparing the stuffing, I do not add salt and extracted oil, because the olives are salty and fatty enough. For a richer aroma, you can add a little dried rosemary to the filling, but I wanted the mini banitsi to have a light and unobtrusive aroma because I serve them together with a fresh green salad. I bake them in a silicone mold for 6 pcs. mini breads, but you can bake them in a metal tin by putting baking paper on the bottom.
Arrange the Mini rice banitsi “Christmas” with the good luck/wishes/ on a pretty tray and place them in the middle of the festive table – prepare one mini banitsa for each person at the table. If you will need more than 6 pieces, increase the quantities of the ingredients from the recipe by calculating the quantities according to the number of mini banitsi you need.
You can prepare and bake the Mini rice banitsi “Christmas” a day in advance, let them cool completely, arrange them in several rows in a box with a lid, separating each row with baking paper and put them in the refrigerator. One hour before serving, remove the box from the refrigerator, carefully arrange the mini banitsi in a metal tray on baking paper and bake them in a preheated oven at 180°C with a fan for 10 minutes. Allow them to cool slightly and serve them together arranged on a tray or on their own in individual plates along with a fresh salad.
One rice mini banitsa “Christmas” weighs 170g. and contains 233.13 kcal, 14.87 g of protein and 23.42 g of carbohydrates, 8.72 g of fat and 1.53 g of fiber.
Mini rice banitsi “Christmas”Course: Breakfasts, Party, Recipes
Mini banitsi with tofu and green olives
120 g rice paper for spring rolls – 12 pcs
1 L hot water for immersion
– silicone mold for baking 6 pcs
– Christmas good luck/wishes/ for decoration
400 g natural organic tofu
160 g roasted red peppers
100 g pitted green olives
400 ml organic unsweetened soy milk
60 g tapioca flour
- With a kitchen scale and a measuring cup, I weigh all the ingredients of the recipe separately. I cut the roasted red peppers into small pieces, and the green olives into thin circles.
- In a bowl, I crush the natural tofu into small pieces, add the chopped peppers and olives and stir until they are evenly mixed.
- In a shallow bowl I pour the hot water and a little cold water, take a rice paper and dip it for 30 seconds in the warm water, take it out and put it on a tray, sprinkle the stuffing on top evenly and roll it up. I put the finished rice paper roll in one of the forms. In the same way, I prepare another rice roll and put it next to the first roll, pressing them lightly with my fingers so that they fill the mold evenly. This is how I prepare the remaining rice rolls to fill all 6 forms.
- In a bowl, I put the soy milk and add the tapioca flour, carefully mix until a uniform mixture is obtained.
- I put the silicone mold in a shallow metal tray and bake in a preheated oven at 180°C with a fan for 15 minutes. I take out the tray and use a fork to prick the baked rice rolls in several places, mix the topping mixture well and carefully pour it in equal parts on the baked rolls in the molds. I put the metal pan back in the oven and bake for another 15 minutes – until the filling thickens and the top is slightly red. I turn off the oven, remove the pan and leave it aside to cool for 10 minutes.
- I carefully remove the mini rice banitsi from the molds and arrange them in a beautiful tray. I put a Christmas wish on top of each mini banitsa.
- When the mini banitsi are completely cooled, they can be arranged in a box with a lid and put in the refrigerator – this way they can be stored for up to 48 hours. When taking them out of the fridge, arrange them in a tray on baking paper and put them in a preheated oven at 180°C with a fan for 5 minutes – this way you will have warm mini banitsi.
- Nutritional value per 100g. product:
- Energy value – 137.14 kcal
- Proteins – 8.75 g
- Carbohydrates – 13.77 g
- Fat – 5.13 g
- Fiber – 0.90 g