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crust whole wheat pastry flour cane sugar salt non-aluminum light oil filling peaches cane sugar ground cinnamon sour cream maple syrup turmeric
Viewed: 58 - Published at: 2 years agoIngredients
- For the Crust
- 2 cups whole wheat pastry flour
- 1/4 cup unbleached cane sugar
- 1/2 teaspoon sea salt
- 1/4 teaspoon non-aluminum baking powder
- 1/2 cup light oil
- For the Filling
- 9 peaches, halved (peeled, fresh or canned and drained)
- 2 tablespoons unbleached cane sugar
- 1 teaspoon ground cinnamon
- For the golden topping
- 1 cup tofu sour cream
- 2 tablespoons maple syrup
- 1/8 teaspoon turmeric (optional)
Method
- Preheat oven to 350'F.
- FOR THE CRUST.
- Place the flour, 1/4 cup sugar and baking powder in a large mixing bowl and stir together.
- Cut the oil into the flour mixture using a pastry blender or a fork until the mix is crumbly.
- Pat an even layer of the mixture into the bottom of a 8x8x2" baking glass baking dish.
- FOR THE FILLING.
- Place the peach halves in three rows of three cut side down over the bottom crust. Combine the remaining two tablespoons of sugar and cinnamon and sprinkle over the peaches.
- Put the Kuchen into the oven on the center rack and bake for 15 minutes.
- FOR THE GOLDEN CREAM TOPPING.
- Put the tofu sour cream, maple syrup and turmeric (if using) in a small mixing bowl and stir together until well combined.
- Once the kuchen is finished baking in the oven remove it and put the cream topping over the peaches.
- Return to the oven and bake for another 30 minutes.
- Serve warm or cold.
- Bon Appetit!
