Casserole with amaranth and cherries

Time

65 min

SErves

4

Calories

490 kcal

Carbs

52g

Protein

17g

Fat

13g

Ingredients

For the amaranth casserole

  • 300 ml almond drink
  • 100 g amaranth – rinse thoroughly over a sieve
  • ½ tsp vanilla powder
  • 1 pinch crystal salt
  • 40 g Sojasahne
  • ½ tsp locust bean gum (alternatively 1 tsp organic cornstarch)
  • 40 g white chocolate, vegan – roughly chop
  • 150 g cherries, frozen – allow to thaw
  • 4 EL Yaconsirup
  • 1/3 TL + 1/3 TL Vanillepulver
  • 1 Gratinform (18 x 18 cm)
  • 150 g apricots, frozen – let thaw and cut in half

For the crumble

  • 50 g ground almonds
  • 50 g wholemeal spelled flour
  • 50 g cold margarine, vegan and heat-resistant ( do it yourself ) – cut into 1 cm cubes
  • 1 tbsp coconut flour zucchini
  • 1/3 TL Vanillepulver
  • 1 pinch crystal salt

Instructions

This delicious casserole with amaranth, cherries and apricots is very easy to prepare and tastes great! Try it e.g. B. with a scoop of vanilla ice cream – you will be amazed.

Step 1

Rinse 100 g of amaranth thoroughly over a sieve;

Roughly chop 40 g white chocolate ;

Defrost 150 g of cherries ;

Defrost 150 g apricots.

Bring 300 ml almond milk to the boil in a saucepan, stir in the amaranth, ½ tsp vanilla and a pinch of salt and simmer over low heat for approx. 20 minutes.

Switch off the stove, put on a lid and let it swell for 5 minutes.

Then stir in 40 g soy cream and ½ tsp locust bean gum ; fold in the chopped chocolate.

Step 2

In the meantime, preheat the oven to 180°C. Place the thawed cherries in a bowl, mix with 2 tbsp yacon syrup and ⅓ tsp vanilla powder and spread on half of the gratin dish.

Halve the defrosted apricots, place in the bowl and mix with 2 tbsp yacon syrup and ⅓ tsp vanilla powder;

Spread over the other half of the gratin dish. Then spread the amaranth mixture on the fruit, put the casserole in the oven and bake for 20 – 25 minutes.

Step 3

Meanwhile, for the crumble, cut 50g of cold margarine into 1cm cubes and place in a bowl;

Add 50 g ground almonds, 50 g flour, 1 tbsp coconut blossom sugar, ⅓ tsp vanilla powder and a pinch of salt and mix quickly by hand until a crumbly mass has formed.

Remove the casserole from the oven and cover with the crumble.

Then let cool slightly and serve.

Tip: Enjoy the casserole z. B. with a vegan vanilla ice cream.

Casserole
© ZDG/nigelcrane

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