Vegan semolina slices with applesauce

These vegan and low-histamine semolina slices with applesauce are not only delicious for breakfast, but also perfect as a snack or dessert. Sweet!

preparation

• In a saucepan, bring 400ml oat milk (1) with 130g spelt semolina and 5 tbsp maple syrup to a boil, stirring occasionally.
• Simmer briefly, stirring constantly, then remove from the heat. Transfer to a small rectangular dish and let cool.
• Peel the apples and cut them into small cubes.
• Bring to a boil in a pot with a little water, maple syrup and cinnamon.
• Reduce the heat slightly and simmer until the apples are very soft.
• Puree the apples finely and let the applesauce cool.
• Turn the semolina pudding out of the mold and cut it into any desired pieces.
• Mix 50g of flour with a little water until it has a slightly runny, doughy consistency and put it in a bowl.
• Place the breadcrumbs in another bowl.
• Heat coconut oil in a pan.
• First dip the semolina slices in the flour-water mixture, then dip them in breadcrumbs and place them in the pan.
• Fry on both sides until golden brown and serve warm with applesauce and powdered sugar.

Our HistaFood tip

Note regarding our recipes:
We exclusively use ingredients from the SIGHI list categories 0 and 1.
Please always consider your individual tolerance.