Breakfast Kuchen

Author: Heather Leno
Yield: 8 pieces, one 10-inch kuchen Prep Time: 20-30 minutes Cook Time: 40 minutes divided Passive Time: 15 minutes for raising crust
Ingredients:

Cream Ingredients:

  • 1/3 full cup raw cashews
  • 1 tsp vanilla
  • 1/4 tsp tapioca flour
  • 1/4 tsp salt
  • 1/2 cup hot water, not boiling
  • 1 tbsp lemon juice

Crust Ingredients:

  • 1 1/2 tbsp honey or liquid sweetener
  • 1/4 cup each applesauce and nondairy milk
  • 1/4 tsp almond extract
  • 1 scant tsp dry baking yeast
  • 1/3 cup almond flour – press lightly to measure
  • 3/4 cup whole-wheat pastry flour¹ – spoon into measure, level off top
  • 1/2 scant tsp salt

Additional Ingredients:

  • 1 cup chopped fresh fruit² ripe and sweet.  If fruit is wet, drain on a paper towel before chopping.
  • 4 1/2 tbsp date sugar, divided — a light colored, finely ground brand³.  Do not replace with other sugars as it also thickens.
  • Flour for sprinkling
  • Seasonings of your choice. — Like cinnamon with apple, ginger for peach, prune or apricot, etc.
Instructions:

Cream:

  1. In blender cup combine the nuts, vanilla, tapioca and salt.  Pour very hot water over these and blend until nice and smooth. — If you do not have a small blender cup, double the recipe and freeze what you do not use for next time.
  2. Carefully measure and add the lemon juice, blend on low just to mix.  Set aside.

Crust:

  1. Combine the honey, milk, applesauce, and almond extract in a glass mixing bowl and warm briefly in the microwave (not hot or it will kill the yeast).  Stir and add the yeast.
  2. Once the yeast is foaming, Add the almond flour, pastry flour and salt.  Mix everything really well into a nice soft but not runny batter.
  3. Spoon into a 10-inch pie plate that has been sprayed with food release —  Any glass pan will work no matter its shape, the batter needs to be about 3/8” thick.
  4. Turn your oven to 350 degrees, and set the pie plate where it is warm so it can rise — approximately 10-12 minutes.
  5. Bake for 10 minutes, remove from oven and place the pie plate on a cooling rack for 10-15 minutes before proceeding.

Putting it together:

  1. Evenly spread 3 1/2 tablespoons of date sugar over the crust by placing it in the middle and using the back of your spoon to spread it to the edges, getting it the same thickness everywhere.
  2. Lay the fruit on the date sugar, covering the whole crust.
  3. If desired, sprinkle on any added seasoning.
  4. Sprinkle the fruit with a good dusting of flour –a heavier dusting for very wet fruit.
  5. Spoon a generous 1/3 cup of the cream evenly over the fruit.
  6. Sprinkle the remaining tablespoon of date sugar evenly over the cream.
  7. Bake at 350 degrees for 25 minutes, until crust is starting to very slightly brown on the edges.
  8. Let it cool at least 15 minutes before slicing. It is also good at room temperature.  Completely cool leftovers, cover tightly, and refrigerate.  Heat or serve at room temperature.
Notes:

If you wish to freeze the baked dough for another time, cool completely and cover tightly.  When ready to use, just thaw and continue with recipe.

  1. The pastry flour could probably be replaced with oat flour that has been fluffed as it tends to clump.
  2.  Such as peaches, blueberries, plums, apricots, strawberries, cherries, apples.  If using apples, sauté the slices lightly in a little apple juice to par cook them, or they will remain crunchy.
  3. Brands like D’vash or Royal Palm available on the internet or often at Grocery Outlet.