Tart Apple Kuchen


(Serves 6)

My husband’s grandmother from Germany had a favorite kuchen recipe that she passed on to my mother-in-law. I didn’t get the recipe, but I like the idea so much I played around with it until I got a decent vegan version (pictured on front cover). The cake is traditionally made with eggs, but I found silken tofu makes a nice binding ingredient and works well in this recipe. This can easily be made with peaches, nectarines, or blueberries, too.

3 medium Granny Smith apples, peeled, cored, and thinly sliced
2 Tablespoons lemon juice
2 Tablespoons maple syrup
1/2 teaspoon nutmeg
1.2 tablespoon arrowroot (or cornstarch)
1 1/4 cups whole wheat pastry or barley flour
1 teaspoon each: baking powder, baking soda, and cinnamon
1/4 cup cold soy margarine
1/2 cup silken tofu
1/3 cup soymilk
1 Tablespoon vegan granulated sweetener with 1/8 teaspoon cinnamon blended in (optional)

Read full article at www.vrg.org

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