If you’re looking for a different recipe, you’ll love this sweet, sweet cake. An apple pie with polenta and Amandín Hazelnut Cream to make it even more delicious. We also give it a personal twist with nutritious Frutos del Sol hazelnuts. We got the idea from Raquel, a blogger who loves cooking and our nut creams. In her Sana y Naturalmente (Healthily and Naturally) blog you can find the recipe she gave us to share with all of you.
Polenta is a cereal from Italy that is widespread in Argentina, Austria and Chile, among other countries. So let’s get baking with something original.
- Kudzu / Arrowroot
- Organic Apples
- Amandín Organic Hazelnut Cream
- Frutos del Sol Hazelnuts
- Amandín Rice Drink
- 1 Orange
- Sea Salt
Use 6 parts of a plant-based drink to 2 of polenta.
Boil the Organic Rice Drink with a little tahini, sea salt and grated orange peel.
When it starts to come to the boil, add the polenta gradually and stir it to stop lumps forming, for about 15 minutes or until you see that it has a consistency that is neither liquid nor very solid. Oil an oven dish and then put the polenta in it.
Now you’re going to prepare a cream: heat a little Rice Drink; put a little milk in a glass and add two spoonfuls of kudzu or arrowroot and stir to thicken. When the milk comes to the boil, put the mixture on the heat too, add the hazelnut cream and stir constantly until it thickens. This results in a cream that you pour over the polenta.
On top of this cream put chopped Frutos del Sol hazelnuts.
Next, cut the apples into wedges and roast them a little in the frying pan with a little sea salt. Once they are roasted, put them on top of the hazelnuts.
Heat a little kudzu with water and orange juice until it thickens and pour this over the apples. Bake it for about 20 minutes in the oven at 180º and it’s ready to eat.