SUGAR-FREE / GLUTEN-FREE SOUTHERN CHILEAN BLUEBERRY AND STRAWBERRY KUCHEN

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Ingredients

(6 servings)

FOR THE CRUST:

1 cup oat flour
½ cup almond flour
3 tbsp granulated sweetener
2 full eggs
3 tbsp melted coconut oil
Zest of 1 lemon
1 tsp baking powder

FOR THE FILLING:

1 ½ cup milk
½ cup granulated sweetener
2 egg yolks
1 tbsp vanilla extract
3 tbsp cornstarch
½ cup blueberries
½ cup strawberries

Preparation

For the crust, mix all the ingredients and knead until forming a dough. Press against a 7-inch baking pan, oiled or covered with parchment paper, and bake for 10-– 15 minutes.

Bring the milk and sweetener to a boil. Once the milk is hot, take a ladle of milk and add it to the cornstarch to dissolve it.

Add two yolks to the dissolved cornstarch, and once everything is mixed, add back to the pot of milk. Bring to a boil and simmer, stirring constantly. Set aside.

To assemble the kuchen, put half of the blueberries and strawberries over the baked dough, then pour the cornstarch cream and bake for 20 minutes or until set.

Take out of the oven, allow to cool, and decorate with the remaining half of berries.