Notta Kolache
When Kris was three years old, we moved to Strasburg, North Dakota, the hometown of Lawrence Welk. It was a German-Russian community, rich with mixed culture, and a blend of the two languages could be heard more often than English. One of the pastries I loved was called Kuchen, a sweet, raised dough baked with a rich custard on top. Even 40 years later, I still remember the taste.
I was delighted when a Czech bakery opened down the road and their specialty was Kolache. My first taste of Kolache brought back a flood of memories of Kuchen and I determined to reconstruct the same taste, gluten free and without yeast. My first attempt was to use a sweet vanilla cake as the base, baked with a custard topping. After a taste, I fed the garbage disposal. My second try was to add coriander to the base, and, at that point, I had to concede that some things just may not be able to be duplicated in a way we can all enjoy.
Kris suggested going a different direction entirely, with a chocolate brownie base but keeping the custard topping, and it turned out to be a perfect combination when drizzled with Caramel Syrup. We decided to call it Notta Kolache. June
I was delighted when a Czech bakery opened down the road and their specialty was Kolache. My first taste of Kolache brought back a flood of memories of Kuchen and I determined to reconstruct the same taste, gluten free and without yeast. My first attempt was to use a sweet vanilla cake as the base, baked with a custard topping. After a taste, I fed the garbage disposal. My second try was to add coriander to the base, and, at that point, I had to concede that some things just may not be able to be duplicated in a way we can all enjoy.
Kris suggested going a different direction entirely, with a chocolate brownie base but keeping the custard topping, and it turned out to be a perfect combination when drizzled with Caramel Syrup. We decided to call it Notta Kolache. June
Notta Kolache
2019-09-22 16:11:57
Serves 8
Prep Time
45 min
Cook Time
35 min
Chocolate Base Ingredients
- 2 eggs
- 1/2 cup any gluten free flour blend
- 1/2 cup plus 2 tablespoons cocoa powder
- 1/2 cup grapeseed oil
- 3 tablespoons coconut flour
- 3 tablespoons vegetable glycerin
- 2 tablespoons rice milk
- 1 tablespoon Frontier Non-Alcoholic Vanilla
- 3/4 teaspoon salt
- 3/4 teaspoon SweetLeaf Chocolate liquid stevia
- 3/4 teaspoon SweetLeaf Chocolate Raspberry liquid stevia
- 1/2 teaspoon ground cinnamon
Custard Ingredients
- 1 1/2 cups coconut milk
- 3/4 cup rice milk
- 3 tablespoons cornstarch
- 3 tablespoons vegetable glycerin
- 3/4 teaspoon SweetLeaf English Toffee liquid stevia
- 1/8 teaspoon salt
- ~
- 3 eggs
- ~
- 1 tablespoon Frontier Non-Alcoholic Vanilla
Caramel Syrup
- 1/4 cup tapioca syrup
- 3/4 teaspoon SweetLeaf English Toffee liquid stevia
Instructions for Chocolate Base
- 1. Preheat oven to 325 degrees F (163 degrees C). Oil baking dish and set aside.
- 2. Put all ingredients for the chocolate base in a mixing bowl and blend until smooth, scraping down the sides of the bowl. Spread batter evenly in the baking dish and set aside while you make the custard topping.
Instructions for Custard Topping
- 1. In a saucepan, stir together the coconut milk, rice milk, cornstarch, vegetable glycerin, liquid stevia, and salt until cornstarch is dissolved. Heat over medium heat and boil 1 minute, stirring constantly.
- 2. Break eggs into a medium bowl and with a whisk or handheld mixer. Beat well. Slowly pour hot custard into the eggs while still beating vigorously, and then pour mixture back into saucepan.
- 3. Return the pan to medium heat and bring just to a boil. Stir in vanilla and gently pour custard over the chocolate base, spreading evenly.
- 4. Bake for 35 minutes and allow to cool on a rack. Meanwhile, stir the tapioca syrup and liquid stevia together and set aside at room temperature.
- 5. When Notta Kolache is thoroughly cooled, cut with a knife dipped in cold water, and serve with caramel syrup drizzled over. Refrigerate leftovers, loosely covered.
- Tip: Tapioca syrup should be refrigerated after opening. To soften, place jar in hot water for a few minutes. Do not microwave as it will turn the syrup into a solid, sticky mass.
Kitchen Tools
- 2 1/2-quart saucepan
- 8” x 8” baking dish
- Whisk or handheld mixer
- Measuring cups and spoons
- Medium bowl
- Small bowl
Celiac Creations https://www.celiaccreations.com/
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