How to make Gluten-Free Blueberry Kolaches

BY FOODACIOUSLY

Info

Inspired to the traditional Czech pastries, these blueberries kolaches are made with wholesome plant-based ingredients for a vegan and gluten-free recipe.

This browser does not support the video element.

Info

Each kolach has 145 calories, and it provides only half the sugars and fats compared to the classic ones.

Info

Healthy and allergen-free, they're perfect for breakfast, as a sweet treat, or dessert.

Step 1Part 1

Soak the flaxseeds in water for 10 minutes to make a flax-egg. In a mixing bowl, combine ground oats buckwheat flour, potato starch, salt, yeast, and lemon zest.

Step 1Part 1

Then, add lukewarm milk, applesauce, maple syrup, and the prepared flax-egg.

Step 1Part 2

Work the ingredients until they come together into a soft and smooth dough and leave to prove for 30 minutes, covered and in a warm place.

Step 2

Roll out the dough to a 1 cm (1/2 inch) thickness and use an 8 cm (3 inches) cookie cutter to cut out rounded shapes. Leave them to prove for further 15 minutes.

Step 3

In a saucepan, simmer fresh blueberries with lemon juice, and a splash of water until they release their juice.

Step 4

Make a hole in the centre of each kolach with your fingertips or the back of a spoon. Then, pour in the blueberry compote.

Step 5

Bake the kolaches for 15 minutes at 190°C (375°F) and leave them to cool on a wire rack. Then brush them with maple syrup for a glossy finish.

Don't miss
the next recipe

This browser does not support the video element.