Apples, Raisin, Casserole, Breakfast, Lenten menu, Meatless dishes

Lean buckwheat casserole with apples and raisins

Name: Lean buckwheat casserole with apples and raisins
Total time: 1 h 40 min
Yield: 8
Ingredients: 2 cups buckwheat; 120–150 g of honey; 2 large green apples; 1 cup raisins; 1 Art. l. torment; 2 tbsp. l. cornstarch; 100 ml vegetable oil; 1 tsp baking powder; salt; jam for serving

November 30,2022

Ingredients

Servings 8

2 cups buckwheat
120–150 g of honey
2 large green apples
1 cup raisins
1 Art. l. torment
2 tbsp. l. cornstarch
100 ml vegetable oil
1 tsp baking powder
salt
jam for serving

Cooking

Step 1

Boil buckwheat in 1 liter of salted boiling water until the buckwheat is completely boiled, about 25 minutes. Preheat oven to 180°C

Step 2

Sprinkle hot porridge through a strainer with flour with starch and baking powder, mix thoroughly. Add honey, stir.

Step 3

Pour boiling water over raisins for 10 minutes, put on a sieve. Peel the apples and cut into 1.5 cm cubes, mix with raisins, add to the porridge. Add oil, stir.

Step 4

Line a 26 cm diameter mold with baking paper, spread the porridge with apples and raisins, level it. Bake for 35-40 minutes. Cool completely. Take it out of the mold very carefully - the casserole is not very “strong”, it strives to fall apart. Serve with jam.