POGÁCSA – Oil-free and vegan Hungarian sweet potato biscuits with an olive and cilantro spread (Gluten-free version included).
350 g/12 oz potatoes (I used regular and sweet potatoes)
1/2 cup of plant milk
1,5 tsp dry yeast
350 g/12 oz whole-wheat flour
2,5 tbsp thick tahini
2 tbsp nutritional yeast (optional)