Vegan Easter bread with flaxseed flour (healthy vegan kulich recipe)

Vegan Easter bread with flaxseed flour (healthy vegan kulich recipe)

Easter bread (Kulich) is one of the main symbols of the bright celebration of the Resurrection of Christ. Both adults and children love this festive pastry and almost every home cook has their own signature recipe.

Those who follow a vegan or vegetarian lifestyle should definitely try the Easter bread recipe from Ekaterina Maslova, a certified dietitian, nutritionist and vegetarian with more than 20 years of experience. Instead of eggs, she recommends using flaxseed flour, and replacing cow’s milk with soy milk. Baking prepared with this recipe turns out delicate, soft, and literally melts in your mouth.

In addition, ground flaxseed flour makes the Easter cake not only tasty but also very nutritious. Flaxseed meal contains almost no fat but is rich in dietary fiber and essential minerals such as potassium, zinc and magnesium. It also contains lignans — plant phytoestrogens with antioxidant properties that may help support healthy hormonal balance in the body.

CraftOil offers organic, 100% natural fresh flaxseed flour, produced on certified milling equipment. The flour is milled on the day the order is placed, packed in eco-friendly kraft paper bags, and shipped worldwide. Our flaxseed flour is perfect for Easter baking, cakes, breads and pastries and can also be used as a natural thickener for gravies, sauces and fruit gels.

Ingredients for vegan Easter kulich

To prepare this vegan Easter bread recipe, you will need:

• 2 tbsp dry yeast;
• 100 g sugar;
• 400 ml water;
• 2 tbsp flaxseed flour;
• 1 tsp baking powder;
• 300 g wheat flour;
• 50 g raisins (dark or golden);
• 350 ml soy milk;
• ½ tsp turmeric (for a golden color);

Step-by-step instructions

In a bowl or deep container, combine the dry yeast, lukewarm water, and half of the sugar. Let the mixture sit for about 10 minutes until it becomes foamy and increases in volume 2–3 times.

In a separate bowl, mix flaxseed flour with baking powder and 2–3 tablespoons of water until it forms a gel-like mixture (a natural egg substitute). Add wheat flour, turmeric, and the remaining sugar to the flax mixture. Pour in the yeast starter and mix thoroughly.

Finally, add the warmed soy milk, knead a soft dough, and leave it in a warm place for about 2 hours to rise. After the dough rises, add washed raisins soaked in boiling water, mix again, and distribute the dough into baking molds greased with vegetable oil.

Fill the molds slightly more than halfway, allow the dough to rest briefly, and bake in a preheated oven at 180°C (356°F) for 45–50 minutes. After baking, the Easter cakes can be decorated with icing or melted chocolate if desired.

Notes:

Instead of soy milk, you can also use almond milk or cashew milk for vegan Easter baking. Natural soybeans and a variety of nuts are always available for order in the CraftOil online store.