Mmmmm… this kuchen is the perfect weekend breakfast treat! I have fond memories of my dad making peach kuchen when I was younger with all the bounty from our peach trees. Over the years I’ve strived to make a healthier version and I think I’ve finally perfected it with this one. Kuchen is german for cake, and this is a tasty, wholesome cake you can feel good about eating! Whole grains, no refined sugar, and lots of fruit—definitely my kind of baked good.
You can swap just about any fruit here, fresh or frozen. Pear, peach, apple, berries… any of these or a combo would be delightful. I had a surplus of frozen mango in the freezer so I decided to use them up, which really only put a small dent in my supply, so I’ll have to find more ways to incorporate mango soon! The blueberries add a nice visual and tasty texture.
This recipe is adapted from The American Country Inn and Bed & Breakfast Cookbook, which has been a favorite of mine for nearly 2 decades. I highly recommend checking it out.
Mango-Blueberry Kuchen
Crust:
3/4 C whole spelt flour
3/4 C white spelt flour
1/4 C oat flour
1/4 C coconut sugar
1 tsp. gluten, optional but helps the dough hold its shape better
3/4 tsp. baking powder
1/8 tsp. salt
scant 1/8 tsp. stevia powder
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1 T flax + 2.5 T water, mix and let sit 5 minutes
1/4 C walnut oil
1/4 C applesauce, unsweetened
1/2 C chickpeas + 2 T cashews + 1/2 C almond milk, blended in a high-speed blender
1 tsp. lemon juice
Topping:
1/4 C whole spelt flour
1/8 + 1/16 C white spelt flour
1/8 + 1/16 C coconut sugar
1/4 tsp. clove
1 tsp. cinnamon
1/4 C vegan buttery spread, melted
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3 C frozen mango, thawed and drained (or fruit of your choice, fresh or thawed)
3/4 C frozen blueberries, thawed and drained (or fruit of your choice, fresh or thawed)
Preheat oven to 350ºF. Line a 13×9″ baking dish with parchment paper (or use oil). Mix all the dry ingredients for the crust in a large bowl, then add the wet ingredients and mix till blended. Spread in the prepared dish. In same bowl, mix the all the topping dry ingredients, then add in the melted spread and mix with fork or fingers until it comes together. It should be crumbly, so if it’s too wet, add more flour and if it’s too dry add more melted spread.
Sprinkle half the topping over the crust. Layer the fruit next, then sprinkle on the remaining topping.
Bake for 35–40 minutes, then let cool 10-20 minutes before cutting and serving. Enjoy!
