gluten free zen
Taking The Stress Out Of Gluten-Free Grain-Free & Dairy-Free Living
Kringler
Kringler
For the bottom layer:
1 Cup Mama’s All Purpose Almond Flour
1/2 Cup Earth Balance Soy Free Butter
1/4 teaspoon Xanthan Gum
2 Tablespoons Cold Water
Measure the flour, xanthan gum, and butter into a medium bowl. Blend with fingers or pastry blender until mixture is combined and broken up into small pieces but not mixed into dough.
Sprinkle with the water and stir with a fork until the mixture comes together.
Divide the dough in half and pat out into 2 – 3×10 inch strips on a parchment covered baking sheet and set aside.
For the middle layer:
1 Cup Water
1/2 Cup Earth Balance Soy Free Butter
1 Cup Mama’s All Purpose Almond Flour
1/8 teaspoon Xanthan Gum
3 Eggs, room temperature
1/2 teaspoon Pure Almond Extract
Cherry Preserves or Preserves of Your Choice
Bring the water and butter to boil in a medium saucepan. Remove from heat and immediately stir in flour and xanthan gum until smooth.
Add the eggs one at a time and stir vigorously with a wooden spoon.
You will panic at first because when you add the eggs, each time it feels like it’s separating. Just keep stirring quickly, and eventually it will look like this.
Stir in the almond extract and spoon it onto the bottom layer. It will be sticky.
Smooth it with the back of a spoon.
Bake it at 350 degrees for 40-45 minutes. It will puff up beautifully during the baking process.
Remove it from the oven and allow it to cool for just a few minutes. It will settle a bit, but no worries, you’ll still have plenty of fluff. Spread the preserves on with a spoon. Not too much, not too little.
Allow to cool while you’re making the topping.
For the topping:
About 1 Cup Powdered Sugar
1 1/2 Tablespoons Earth Balance Soy Free Butter
1 teaspoon Almond Extract
About 2 Tablespoons Almond Milk
Sliced Almonds
Melt the butter in a small bowl. Add the powdered sugar, almond extract, and almond milk. Stir until smooth and of a thicker drizzling consistency.
Drizzle over the Kringler.
Sprinkle with sliced almonds and allow to cool completely before serving.
49 Comments on “Kringler”
Leave a reply to Sibella at bakingwithsibella.com Cancel reply
gluten free zen 
Just simply YUM. I am a grandma … my kiddos are the best. I hope they remember me the way you remember yours. 😀
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I hope they do too, those are the best memories to have! 🙂
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my first grand was just sitting in my lap as I tried to type a response to you. Her mom came and wisked her away. Love my critters
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Effing heck that looks good. I’m making it for sure!
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Actually I’m making it right now. Is almond flour like almond meal??
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NO! The mama’s almond flour is a mixture of different flours….sorry! Hope it turns out OK. You could use just a regular GF flour mix though I would bet. 🙂 Let me know how it goes!
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Rodger that. Used a flour combo for my first batch which are already in my belly. The pastry turned out more like a soft cookie but they were still very edible. Got a second batch in the oven now which I used plain flour for… looking much the same as the first batch… gotta work on my technique for that pastry methinks…
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Hmmm…you’re beating it enough?
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into sumbission!! I will get this thing!!!
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I say, order the Mama’s flour and try it again. You can get it online too. 🙂 http://www.glutenfreemama.com/store
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cheers
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So how did your second batch turn out?
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still delicious but more like a short crust pastry…
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Well the bottom should be similar to a short bread except lighter and flakier. The middle and top is where you want to see the pastry texture.
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Her flour mixture is white rice flour, tapioca flour, potato starch, almond meal flour and sweet rice flour. It’s the best I’ve found so far and I use it for almost every recipe I convert. For the pastry part you probably have to be careful that you’re not using too heavy of a flour I suppose.
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Oh crappola! I just re-read the recipe I posted and I didn’t write down the xanthan gum. The lack of it shouldn’t be making your pastry dense though…it’s 1/4 teaspoon in the bottom layer and 1/8 teaspoon in the pastry layer. I will change the recipe now. I’m sorry!!
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Beautiful story about G’ma Mary April. And beautiful food as always.
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Thanks, I miss those days!
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Can you PLEASE move back to the PNW and make these for me? Seriously, my keyboard is wet thanks to all the drooling! I SOOO miss danishes and donuts and gluten filled stuff like that. Thank you for sharing this recipe. Since you’re probably not moving back, I guess I need to make them myself 😉
P.S I haven’t heard of that flour blend. Can I get that here in Spokane? Or would another brand of Almond Flour work? I think I have Bob’s Red Mill in my fridge…
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I wouldn’t use Bob’s because it’s too “beany”. You can get the Mama’s at Huckleberry’s or at Yokes on Argonne. Yokes on Argonne has a great gluten free area. 🙂
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I really thought I was over pastries. Now you’ve gone and done it!
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Over pastries?! Don’t utter such nonsense! 😉
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Oh, I know all about family names for something that might upset the “purists.” Ya know what? Too bad. If Mom called this dish “Phil”, I’m calling it “Phil”, too. The expert calling it “Fred” makes little difference. Beside, I can delete the expert’s comment and no one will be the wiser. 🙂
So happy that you were able to modify your Grandma’s recipe to make it GF. You can now enjoy it and the nostalgia that is sure to come with each piece. Your photos, by the way, were well-shot, too.
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Ha, you are funny! It is what it is, I had never thought about deleting the naysayers.. 😉 Luckily I haven’t had to deal with that (so far).
Thanks for the photo compliment! I am loving my new camera and trying different things. Have a great day! ~ April
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I really enjoyed learning about your Grandma, April, your stories reminded me a lot of my own Gran. I’ve missed her quite a bit recently, so this story and recipe really resonated for me tonight. I love my gran, love her recipes just like you. This one is so spectacular and pretty when all finished up.. your Grandma was an awesome baker.. just like her granddaughter! xx
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Thanks Barbara! 🙂
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Your grandmother sounds very special. You are so right, grandmothers are very important and they always are, good listeners. I love this recipe of hers, it looks so very yummy. It must be so nice with the ground almonds, sugar and jam – great combo xx
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I warmed it just a tad this morning and put a little df butter on it….pure Heaven!!
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Thanks for sharing that recipe – looks like a perfect Saturday breakfast. But like all grandma stile delights with long preparation time..
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It actually doesn’t take long at all! It’s very, very, easy. I’ve whipped it up on several occasions for dessert after dinner. I would say it only takes about 20 minutes to actually prepare. The cooking time is the longest.
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Looks to die for, but it might not do much for my diabetes! I’ll be making it anyway 🙂 Thanks! Linda
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Well, it doesn’t have any sugar except for the frosting and jelly…lol Enjoy!
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This looks like real food, and it is so beautiful!
I really wanted to try it using the suggested flour. However, the shipping was as much as the product. Did you order yours or find it in a store somewhere? If in a store I hope it is one I can get to. 😉 In the meantime I thought of using Pamela’s baking mix, but it has salt and baking soda in it. Do you think that will ruin it?
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Well, it’s a pretty basic pastry recipe. I’m not sure what the salt and baking soda would do. Try it, you never know. Now that we live in NH I order it from her website. I don’t think I had to pay that much shipping though! They sold it in two places in the city I am from. I have yet to see it on the east coast. She’s from Montana. 🙂
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I just checked my label. I paid 27.98 for 8 pounds of flour and paid 9.98 for shipping. So basically you’re going to pay about $18.00 for 4 pounds of flour. Pricey I know. If you can find it locally or ask a health food store to order it in for you, that would be your best bet. But I promise, if you have to order it online, it’s worth every single penny. 🙂
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I can so relate to this…my grandma was my second mother. I loved her dearly and I miss her. Your pastry looks so pretty and super delicious!
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We are tremendously blessed to have had that type of a relationship with our grandmas…and thank you! 🙂
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This sort of reminds me of a danish.. but so much much better than it lol. I love this. And like so many others have said previously, My grandmother was my second mother and there’s not a day that goes by that I don’t think of her 🙂
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I’m happy to hear that you had a wonderful grandma too! I just cringe when people tell me they aren’t close to their grandparents or their own children aren’t. So sad! What amazing things they’re missing out on by not having awesome grandparents in their lives.
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this looks RIDICULOUS! i cannot wait to make it. the pastry middle especially. ill have to wait to unpack my bags in SF but this is seriously on the list of first must-do’s. so lovely!
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It’s SO easy, but looks and tastes impressive. You’ll love it! 🙂
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Made this a few times and LOVE it, especially with raspberries instead of cherries, however wondering if you have any ideas or if it is even REMOTELY possible to make this egg-free…please shout out your thoughts!
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Hmmm…I think you would have to talk to someone who is egg free and very alternative savvy. That would not be me. I can’t even begin to wonder what you could use instead, since the eggs are such an integral part of the recipe. Good luck though, and be sure to let me know if you find something that works! 🙂
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are you sure the second layer requires a full cup of water plus 1/2 c butter? When adding just one cup flour, it came out runny. I ended up adding 2 more cups flour just to get it to the thicker consistency like your pictures.
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Yes, I’m sure. Were you using the exact ingredients? The eggs cooking as you beat it is what thickens the batter.
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Thanks for sharing. I made this last week and it came out beautiful and was delicious!
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You are very welcome! Glad you liked it. Next time, tag me on Instagram. 🙂
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Wonderful!
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Bummer about should have read the comments before I made it! I used just almond flour, not the Mama’s brand. Crust burnt😢 but it did smell wonderful while cooking. Will try again with a gf flour mix…because the photos look awesome!
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