For 2 people:
200 g gluten-free pasta (or other)
100 g cashew nuts
1.5 teaspoons of salt
1 small lemon
1 tablespoon of yeast
1 teaspoon ground cinnamon
2 tablespoons sweetener (optional)
a handful of raisins or cranberries
Soak cashews in water for at least 1 hour.
Boil water with 1 teaspoon of salt, put pasta in it – cook them according to the instructions on the package. Turn the oven to 200 degrees Celsius.
Peel and grate the apples.
Drain the nuts, put them in a blender, add 1 dl of water, lemon juice, half a teaspoon of salt, edible yeast and mix everything into a smooth cream.
Drain the cooked pasta. Put half of them in a small baking dish, put a few teaspoons of sour cream from the nuts over them, sprinkle with half a teaspoon of cinnamon and add half of the apples and arrange them nicely. Add sweetener, raisins and / or cranberries if desired.
Add the rest of the pasta, sour cream and cinnamon. Sprinkle the remaining apples over the top.
Bake for 30 to 45 minutes – let the apples brown nicely. In addition, fruit compote goes well.
- You can sprinkle a teaspoon of sugar or sweetener over the first layer.
- Raisins or cranberries can be added to apples for more sweetness