Gluten Free Zwetschgen Kuchen

• Bottom
• 1 1/4 cups Gluten-free all purpose flour
• 1/4 cup ground almonds (you can use a coffee grinder)
• 5-6 tablespoons canola oil
• 2 tablespoons thick Greek yogurt
• 1 tablespoon organic cane sugar- optional
• 1 yoke of an egg, beaten
• 1 teaspoon fresh grated ginger
• 1/2 teaspoon fresh lemon zest
• pinch of kosher salt
• Topping
• 1 whole egg
• 1 white of an egg (left over from the bottom)
• 5-7 tablespoons organic cane sugar (to taste)
• 2 tablespoons honey (acacia works well)
• 1 teaspoon ground sumac
• 1 tablespoon Sapa
• 2 cups sweet small varietal plums, depitted
• 1/3 cup heavy cream (or you can substitute 4 tbl. Greek yogurt for a healthier version)

1. Mix the ingredients of the bottom together until you have a crumbly mixture. Add the extra tablespoon of canola oil if the mix seems dry.
2. Press this dough into the bottom of your baking dish or dishes (two 6"). You want the dough to be between 1/8" and 1/4 " thick. Create side walls. These should be @ 1" tall. Crunch the edge down a bit with your thumb prints to even out the perimeter. Set the pastry shell(s) aside.
3. Preheat your oven to 350 degrees.
4. Beat the whole egg together with the extra egg white.
5. Whisk in the honey and sugar.
6. Add the sumac, Sapa, and cream (or yogurt).
7. Pour this mix into the pressed shell(s). It should come up the walls about 2/3 of the way. Do not overfill. You might have some leftover filling you can use baking a plum or peach without any crust.
8. Add the depitted plums to the kuchen. Bake 25 minutes or so until browned lightly on top.
9. Let cool. Serve warm with vanilla ice cream or whipped cream or both. This is even better the next day.

flour, ground almonds, canola oil, yogurt, yoke, ginger, lemon zest, kosher salt, topping, egg, white of an egg, cane sugar, honey, ground sumac, sweet small varietal plums, heavy cream

Taken from food52.com/recipes/6079-gluten-free-zwetschgen-kuchen (may not work)