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🍰 Spelt Semolina Pudding with Elderberry Sauce and Roasted Hazelnuts

391 kcal · 30 min · 4 servings

Ingredients

• 300 ml elderberry juice
• 1 tbsp cornstarch
• 800 ml oat drink (oat milk)
• 1 pinch salt
• 120 g spelt whole grain semolina
• 100 g hazelnut kernels
• 2 tbsp beet syrup

Instructions

1. 1. Bring the elderberry juice to a boil in a pot until only 2 tablespoons remain. Stir the remaining juice smoothly with cornstarch and add the mixture to the pot. Simmer the sauce over low to medium heat for 5 minutes, then set it aside.
2. 2. Pour the oat drink with a pinch of salt into a separate pot and heat it. Stir in the spelt semolina with a whisk and bring the mixture to a boil. Reduce the heat and let the porridge simmer over low heat for about 5 minutes, stirring constantly, until it thickens.
3. 3. Roast the hazelnut kernels in a pan without oil over medium heat for 3 to 4 minutes. Remove them from the pan, let them cool, and chop them coarsely.
4. 4. Stir the syrup into the semolina pudding and divide it among four bowls. Drizzle the elderberry sauce over the top and serve the dish sprinkled with the roasted hazelnuts.

Nutrition per serving

• kcal: 391
• Protein: 16 g · Fett/Fat: 19 g · Carbs: 37 g