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Author Notes: 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
for the stewed apples
- a few dying apples – peeled and quartered (360 g)
- 2 handfuls golden raisins (55 g)
- 1/4 teaspoon cinnamon
- 1 pinch freshly grated nutmeg
- a few strand of saffron
- 1 little meyer lemon
for the porridge
- 1/2 cup almond milk
- 1/2 + 1/3 cups water
- 1/3 cup teff flour (58g)
- 2 teaspoons coconut sugar
- 1 pinch himalayan salt
- 1/4 teaspoon black sesame seeds
- 1/4 teaspoon chia seeds
- 1/4 teaspoon hemp 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!