Spelt semolina pudding with hot cherries and almond brittle

This low-histamine spelt semolina porridge with hot cherries and almond brittle offers a great change of pace at the breakfast table. Also delicious as a dessert!

This recipe is

• vegan
• Suitable for a low-histamine diet
• lactose-free

Preparation time

10 minutes

Ingredients for 2 servings

For the semolina pudding

• 100 g spelt semolina
• 500 ml oat milk (1)
• 2 tbsp maple syrup

For the hot cherries

• 50 g frozen cherries
• 20 ml water
• 1 tsp cinnamon
• If needed, add 2 tablespoons of maple syrup.

For the almond brittle

• 25 g chopped almonds (1)
• 50 g raw cane sugar
• 1 tsp coconut oil

preparation

• For the almond brittle, briefly toast the almonds (1) in a pan, then set aside.
• Heat the oil and sugar together in a pan and stir until the sugar has melted and a homogeneous mass has formed.
• Then stir in the chopped almonds (1) and spread out flat on a baking paper.
• Allow to cool briefly and then crush with a rolling pin to the desired crumb size.
• Cook the semolina pudding according to the instructions and then sweeten with maple syrup.
• Meanwhile, heat the cherries in a pot with a little water and cinnamon.
• Arrange everything on a plate and enjoy.

Our HistaFood tip

For a gluten-free version, you can use semolina pudding made with rice or millet instead of spelt semolina porridge. Our organic protein spread with pumpkin seed and pistachio also makes an excellent topping.

Our recommendations

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