Gluten Free Mixed Berry Kolach Recipe
Updated Feb 15, 2021, Published Oct 04, 2015
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For this Gluten Free Mixed Berry Kolach Recipe, my friend Marketa, who hails from Prague, says a Kolach is a Czech pastry where fruit is surrounded by dough and is in a circle – or the shape of a wheel, which is where the name originates.
Apparently the pastry is sweet, but not overly so, and is not high like a cake.
This was all very good news to me when I made this gluten, grain, dairy free and refined sugar free pastry. Why? Because I set out to make paleo scones but the texture was wrong for scones and instead I apparently made a paleo Kolach. A Mixed Berry Paleo Kolach to be exact.
And I am ever so happy that I did! I love this little pastry – it is just the thing for a light dessert, an afternoon break, or to have with coffee in the morning.
Recipe Notes: I used Bob’s Red Mill almond flour, Wholesome! Organic Honey, and coconut oil in this recipe. As always, with gluten free baking, use pure extracts, not the imitation kind, and make sure your baking powder is gluten free. You could use baking soda instead – use ½ teaspoon. I used a combination of raspberries, strawberries, and blueberries but you can use just one kind of berry or any soft fruit you like.
Gluten Free Mixed Berry Kolach Recipe
Ingredients
- 1½ cups almond flour
- ¼ cup arrowroot flour or tapioca starch
- 1 teaspoon baking powder
- ¼ teaspoon kosher salt
- ¼ cup coconut oil, gently melted
- 3 tablespoons honey
- 2 teaspoons pure vanilla extract
- 1 large egg
- 1 lemon, zested - finely grated
- 1 cup mixed berries or other soft fruit
Instructions
- Preheat oven to 350 degrees. Grease a 9-inch cake pan and line the bottom with parchment paper.
- In a large mixing bowl, combine the almond flour with the arrowroot flour or tapioca starch, baking powder, and salt.
- In another bowl, combine the oil, honey, vanilla, egg, and lemon zest. Add the wet ingredients to the dry and stir to combine. Gently stir in the berries. Pour the batter into the prepared pan and bake for 30 minutes.
- Let cool in the pan for 10 minutes, then remove. Serve warm or at room temperature.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
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Would this work for frozen fruit? :)
This sounds yummy – but my husband is allergic to nuts – do you have a good subsititute for the almond flour – would coconut flour work, and if so how much would you use? I know you cannot use lthe same amount.
Hmm… I don’t know what will substitute cup-for-cup. Coconut flour is tricky because it absorbs so much moisture, so you not only have to add less but often have to add another egg or more liquid. So, it might take some trial-and-error to see what will work best. Start by using a heaping 1/4 cup coconut flour and let me know how that goes!