Spelt/Wheat, Quinoa & Almond Meal Kuchen Crust, Presoak Method

Mixed Berry Kuchen

Mixed Berry Kuchen

by Cat , August, 2007 (updated September, 2007, June 2008, May 2010) (Photo, right, by Cat)

See also: 1. Peach and other Kuchens (German custard & fruit tart); 2. Nut Pie Crust (Walnut, Pecan or Almond)

I’ve been making smaller kuchens recently because I don’t eat up the larger version before it starts to mold. So one day I decided to try using less wheat/spelt, so I could try out my quinoa flour. And I added some almond meal because I love that flavor in a crust. I used this for a mixed berry kuchen and it was delicious. Note that if you use spelt, you will need less water than if you use wheat, but also the water amount depends on the humidity level in your kitchen.

Spelt (or wheat), Quinoa & Almond Meal Kuchen Crust, Presoak Method

This recipe is good for a 9” square cake pan or a 10# Quiche pan, and involves an overnight pre-soak using part yogurt, part water.

Ingredients & Equipment: 

  • 1 cup whole wheat or spelt flour
  • ¼ cup quinoa flour
  • ¼ cup almond meal flour
  • ½ tsp unrefined sea salt
  • ½ tsp Rapadura sugar
  • 3 Tbsp melted butter
  • 4 Tbsp cold butter or lard
  • 1 – 1 ½ Tbsp yogurt
  • 1 – 3 Tbsp warm water
  • medium bowl
  • pastry cutter or fork
  • waxed paper
  • 9” square cake pan or 10” round quiche pan


  1. Sift flours, salt and sugar into large bowl
  2. Stir in melted butter (or oil), then cut in cold butter/lard with pastry cutter, until pieces are small and mostly uniform ‘pea-size’.
  3. Mix yogurt and 1 Tbsp ice water, then mix into flour/butter mixture, adding more ice water 1/2 Tbsp at a time, if necessary. Don’t overmix, but it should form a ball.
  4. Cover with waxed paper and let rest on counter in a cool spot overnight (12 hours or so, 50 – 68 F).
  5. Roll out on well-floured surface or waxed paper. If dough is too soft (too moist), use a bit of coconut flour for rolling.


Testing 9” square with wheat/quinoa/almond meal kuchen crust 4/28/13: As above, using wheat, 1-rounded Tbsp yogurt, 2 Tbsp warm water.

Mixture felt good when mixing it for the presoak. Next day, very easy to spread in pan. Filled with mixed berries (raspberries, blackberries, blueberries, and strawberries that I cut into smaller pieces) and a few wedges of peaches. Result: crust browned nicely and tastes nutty. The mixed berry filling is nice, too. This kuchen is featured in the photo at the top of my Kuchen Custard Tart page.

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