Do you ever find yourself with a fruit bowl full of too many apples so that you end up with those 5-6 of them too ripened and a bit bruised here and there? This is a good way to save them with no added sweeteners and it’s perfect as topping for the easiest porridge ever. —Valentina | The Blue Bride
What You'll Need
for the stewed apples
dying apples – peeled and quartered (360 g)
golden raisins (55 g)
freshly grated nutmeg
strand of saffron
little meyer lemon
for the porridge
1/2 + 1/3 cups
teff flour (58g)
black sesame seeds
Chop the apples and put them in a pan*. Add raisins and spices, squeeze the lemon and switch on the flame on low. Cover with a lid and cook until apples are tender but not mushy.
Mix milk and water in a saucepan, teff flour with coconut sugar and salt in a little bowl.
Bring to boil the mixture milk-water, lower the flame and slowly add teff flour (in Italian we say “a pioggia“, meaning like rain) quickly whisking to prevent lumps. Simmer for a couple of minutes until it thickens.
Serve in a bowl, top with some stewed apples (reserve the leftovers in the fridge) and the seeds. Enjoy!