We’re in the middle of the moooost wonderful tiiiime of the yeeeear and people are letting their diets go and just enjoying their life.
In Germany we have a Christmas dessert, comparable with a stewed apple, filled with marzipan, raisins and nuts, and loads and loads of sugar soaked with vanilla sauce. The following recipe is sugar- gluten- and animal-free and is still absolutely lovely, christmassy and lets your whole house smell of cinnamon.
A cooking apple
1 teaspoon of ground cinnamon
1 tablespoon of honey (you can use rice syrup)
1 star anise
50 g of oats (gluten-free porridge oats)
300 ml of plant milk (whatever you prefer, I used sugarfree almond milk from alpro)
50 ml of water
30 g of flaked almonds
First you boil the water in a little pot and add the honey/syrup. Peel your apple and cut ¾ of your apple in small cubes. Add them to your water with the cinnamon and the star anise.
Let it bubble for around three minutes, then reduce the temperature and add the milk and the oats. While you’re on it, remove the star anise and put it to the side. Whole spices like that you can always let dry and use a second time.
Porridge cooks best while it’s left alone on a low heat, so don’t become too impatient, like I do. You can stir it every once in a while.
While you ignore your porridge, roast your almonds. Nuts contain natural, healthy fats and you don’t need to add any fat to it. Just make sure your almonds don’t burn. Keep moving them in a hot pan until they are golden brown. Don’t leave them in the hot pan to cool down, they might still burn.
Cut the leftover apple into thin slices and fry them with a bit of the cinnamon and a spoon of water in the pan.
By now your porridge should have the perfect consistency – not liquid but also not something you’d prefer using for building a house. 🙂
You’re done now, so fill it into a bowl, decorate it with the almonds and the apple slices and enjoy with a nice cup of Christmas tea!