ENGADINER WALNUSSTORTE — CREATING HEALTHY TIMES

There is a saying that up in the Swiss mountains, they make the most heavenly nut cakes, pies, and tarts. This recipe originates from Engadin, a long, high valley region in the eastern Swiss Alps. The Engadin walnut pie is traditionally served at the cafés of the exquisite vacation spots of St. Moritz and Pontresina. The tart is filled with walnuts, caramel, and a small shot of Kirschwasser (cherry brandy) giving it an unique and elegant mix of flavors. The only sweetener used in this recipe is honey and the pastry dough is made from a blend of almond and coconut flour, making it grain and gluten-free. This pie works well for any festive occasion and is also a great sugar-free, grain-free substitute for the traditional pecan pie served at Thanksgiving. I prefer walnuts since I used to be allergic to pecan nuts, but you can use these interchangeably in this recipe.

INGREDIENTS
for the crust:
4 tbsp cold butter
3 cups blanched almond flour
1 tbsp coconut flour
1/2 tsp sea salt
1 tbsp freshly grated orange peel
1 vanilla bean, seeds scraped out
1 egg
6 tbsp iced water

for the filling:
2/3 cup honey
3/4 cup fermented heavy whipping cream (see recipe below)
3 cups walnuts chopped (you can also use pecan nuts instead)
1 tbsp cherry brandy (optional) (omit when on SCD)

INSTRUCTIONS
for the crust:
Preheat the oven to 375°F / 190°C.
Add butter to the bowl of a stand up mixer. Using a flat beater, beat the butter until soft. Add the almond flour, coconut flour, salt, orange peel, vanilla seeds, and egg. Beat until crumbly, making sure to integrate the butter every once in a while by stopping and scraping down the sides using a spatula. Add ice water and knead the dough with your hands to combine. Divide the dough into two discs. Refrigerate.

for the filling:
Add honey to a medium size saucepan and heat at high heat until it starts bubbling. Reduce the heat and let boil until it turns an amber color. Add fermented heavy whipping cream and continue boiling for 10-15 minutes until the caramel mass thickens, stirring occasionally. Turn off the heat and add walnuts and cherry brandy. Combine well. Let cool.

Line a 9” (24 cm) springform pan with parchment paper and grease the sides with butter. Press half of the dough evenly into the springform pan to cover the bottom and 1/2” of the walls. Fill with the caramel walnut mass.
Using a rolling pin, roll out the second half of the dough to a 1/8” thickness. You can cut out the dough with a small star-shaped cookie cutter to decorate the surface of the pie. Alternatively, use a pastry cutter to cut long strands of dough and form a crossed pattern on the pie surface.

Use a pastry brush to brush the dough with egg yolk.

Bake at 375°F / 190°C for 25-30 minutes. Cover the pie with aluminum foil for the last 10 minutes to prevent it from getting too dark. Let cool completely. Carefully detach the sides of the pie from the springform pan using a small sharp knife before removing it.

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FERMENTED HEAVY WHIPPING CREAM

INGREDIENTS
2 pints organic heavy whipping cream
4 tbsp SCD legal yoghurt or yoghurt starter

note: For strict SCD, it is recommended to avoid yoghurt starter containing bifidus.

Tools:
Yoghurt maker with small jars or
Yoghurt maker with large container

INSTRUCTIONS
In a medium saucepan, heat the heavy whipping cream at high heat until bubbles emerge on the edges of the pot. Turn off heat, place the lid on the pot, and let cool to room temperature (64-77° F / 20-25° C).

WARNING: If the cream is warmer than this temperature, it will kill the beneficial bacteria from the yoghurt.

In a small bowl, add yoghurt starter and a half cup of the cooled heavy whipping cream and mix well.

Add the mixture to the pot with the heavy whipping cream and stir well.

Add the mixture to your yoghurt maker according to the instructions. Ferment for at least 24 hours. Refrigerate for at least for two hours before using. Keep refrigerated.

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