Kamut Pancakes Au Gratin with Tofu Berry Filling

Grind kamut freshly in a grain mill, grind soybeans as well. Prepare kamut and soy flour with soy milk, oil, salt to a smooth dough, swell for 15 min. For the filling, mash the tofu with a fork on a plate. Mix in a baking bowl with honey, grated lemon zest, cinnamon and soy yogurt, set aside.

For the topping, in a small container, mix the soy yogurt with the honey.

In a coated frying pan (20 cm ø), fry the pancakes a little at a time in a little bit of oil according to the classic method.

Grease a round glass dish (9 cm high, 20 cm ø, pancakes should have the same diameter as the mold) with sunflower oil or other vegetable oil. Put 1 pancake in it, spread a little tofu fuelle on it evenly and then put some berries on it. Repeat this process until you have 2 or 3 pancakes left. Fold these in half and place them on top like a roof tile. Spread the topping evenly on top and top with a few berries. Sprinkle pine nuts on top and bake in oven heated to about 200 °C for 30 to 40 minutes.

For the custard, grind whole-grain rice kernels in a grain mill to fine flour, add to the rice milk, and let everything bubble together while stirring continuously. Put a lid on it and let it swell. Later, whisk in egg yolks, honey, oil and vanilla at a moderate temperature. Remove the sauce from the stove and whisk repeatedly.

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