Inspired to the traditional Czech pastries, these blueberries kolaches are made with wholesome plant-based ingredients for a vegan and gluten-free recipe.
Each kolach has 145 calories, and it provides only half the sugars and fats compared to the classic ones.
Healthy and allergen-free, they're perfect for breakfast, as a sweet treat, or dessert.
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.
Then, add lukewarm milk, applesauce, maple syrup, and the prepared flax-egg.
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.
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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.
In a saucepan, simmer fresh blueberries with lemon juice, and a splash of water until they release their juice.
Make a hole in the centre of each kolach with your fingertips or the back of a spoon. Then, pour in the blueberry compote.
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.
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