Get ready for fall with this warming gluten-free semolina pudding.
During a visit at my aunt’s place last week, she awaited us with fresh semolina pudding with plum compote She made it based on the signature recipe from my grandmother Lisbeth. With egg whites, cream, normal milk and lots of sugar. It tasted fantastic because it reminded me of my childhood. My grandmother taught cooking and crafts in school and cooked every day not only for her four children, but mostly also for a variety of their school friends.
I talked to my aunt about why my grandmother always made so many sweet dishes. Semolina pudding, vanilla pudding, rice pudding or – in my opinion inedible – bread crumb pudding. Of course, I was not aware of the reason at that time, but when my father was a child, the money was just short. A house had to be paid off and four children fed – and even if my grandmother had been working part-time back then, money was scarce.
But I believe that the women in my grandmother’s generation were true masters in somehow feeding the whole pack. I do not know if all the children got all the nutrients at the time. But they sure never felt like they were missing out.
This semolina porridge, of course, is very different than Lisbeth would have made it. It’s not as fluffy, and tastes different because there is no normal milk in it. But I used her recipe and added the lemon peel and the lemon juice to make it taste more like hers. It makes a small but important difference and turns regular semolina porridge into a heavenly semolina pudding. To add a few more nutrients, I like to add some chopped almond to the dish. Not necessary, but delicious.
Have fun getting ready for fall!
- ⅓ cup of brown rice grits (60g)
- 1 cup (250 ml) of (gluten-free) oat milk or any other milk you like
- ½ organix lemon, ½ teaspoon lemon peel and 1 teaspoon of lemon juice
- 1 tablespoon of maple syrup (or raw honey)
- 1 pinch of vanilla powder
- 1 pinch of cardamom
- 1 pinch of sea salt
- 350 g of plums (or damsons)
- about 3 tablespoons or more of water
- a pinch of cinnamon
- a drizzle of maple syrup (optional, only when the fruits are not ripe enough)
- A handful of chopped almonds
- For the plum compote, remove the stones of the plums and heat them in a pan over medium heat. Add the water and simmer the plums on medium heat for about 10 minutes. Add more water as needed and slowly simmer the plums until soft. If you need it, add a tablespoon of maple syrup. However, I like the plums without any additional sweetness.
- While the plums are simmering, place the oat milk with the lemon peel in a small saucepan and bring to a boil. Reduce the heat and stir in the lemon juice, vanilla, and maple syrup. Then add the brown rice grits while stirring constantly. Stir everything for about 30 seconds and then pour it directly into two dessert bowls.
- Enjoy the semolina pudding with the warm plum compote. Garnish with cinnamon and enjoy while still warm.
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