Almond Kringle: A Classic Pastry with a Plant-Based Twist

 Kringles have long been a beloved pastry across different cultures, each with its own take on the classic treat. Whether enjoyed in Denmark, Sweden, or the United States, this flaky, nutty, and slightly sweet delicacy has a rich history worth exploring. Today, I’m sharing a delicious twist on the traditional Almond Kringle—one that is completely plant-based, gluten-free, and free from oils- while maintaining all the flavors and textures that make this pastry so irresistible.

The History of Kringle: A Pastry Across Borders

The origin of the Kringle can be traced back to Denmark, where it evolved from Austrian pretzel-style pastries introduced by bakers in the 19th century. The word “kringle” refers to the original pretzels' twisted shape. Over time, Danish bakers created a laminated dough version, much like puff pastry, often filled with nuts, fruits, or custards.

Kringle made its way to the United States with Danish immigrants, particularly in the state of Wisconsin, which is now famous for its oval-shaped, flaky kringles filled with various sweet or nutty fillings. Sweden also has its own version, often shaped into a figure-eight or wreath and topped with almonds and pearl sugar. No matter where it’s found, Kringle is a pastry synonymous with celebration, gathering, and tradition.

Almond Kringle (Gluten-Free, Vegan, Oil-Free)

Ingredients:

For the Dough:

• 2 cups gluten-free oat flour

• 1/2 cup almond flour

• 1/4 cup tapioca starch

• 1/2 teaspoon baking soda

• 1 teaspoon apple cider vinegar

• 1 teaspoon cinnamon

• 1/2 teaspoon salt

• 1/4 cup maple syrup (or erythritol for a sugar-free version)

• 3/4 cup plant-based milk

• 1 teaspoon vanilla extract

For the Almond Filling:

• 1/2 cup almond flour

• 1/4 cup firm tofu, blended until smooth

• 2 tablespoons maple syrup (or erythritol)

• 1/2 teaspoon almond extract

• 2 tablespoons plant-based milk

For the Topping:

• 1/4 cup chopped almonds or walnuts

• 1/4 cup coconut yogurt (for drizzling)

Instructions:

1. Prepare the Filling: Blend the almond flour, tofu, maple syrup, almond extract, and plant-based milk until smooth. Set aside.

2. Make the Dough: In a large bowl, mix oat flour, almond flour, tapioca starch, baking soda, cinnamon, and salt. In a separate bowl, combine apple cider vinegar, maple syrup, plant-based milk, and vanilla. Gradually mix the wet ingredients with the dry ingredients to form a dough.

3. Roll and Fill: Roll out the dough into a rectangle on parchment paper. Spread the almond filling evenly over the dough.

4. Shape the Kringle: Roll the dough into a log and shape it into a ring. Place it on a lined baking sheet.

5. Bake: Preheat the oven to 180°C (350°F) and bake for 25-30 minutes until golden brown.

6. Add the Toppings: Sprinkle chopped almonds (or walnuts) on top and drizzle with coconut yogurt before serving.

A Modern Take on a Classic Tradition

While this version of Kringle may differ from the classic butter-laden pastries of Denmark, Sweden, and Wisconsin, it still captures the essence of a comforting, festive treat. The almond-tofu filling provides a creamy texture, while the dough remains tender and flavorful without the need for traditional butter or oil.

Whether you enjoy this pastry with a warm cup of tea or as part of a holiday feast, this plant-based Kringle is sure to become a favorite in your kitchen!

Nutritional Information (Per Serving):

• Calories: ~190

• Protein: ~5g

• Carbohydrates: ~25g

• Fiber: ~3g

• Fats: ~6g

• Sugar: ~6g (varies depending on sweetener choice)

Enjoy baking and sharing this delightful pastry with loved ones! 💞