For 2 people:
200 g gluten-free pasta (or other)
100 g cashews
1.5 teaspoons of salt
1 small lemon
1 tablespoon of edible yeast
1 teaspoon of ground cinnamon
2 tablespoons of 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 the pasta in it to cook – cook it according to the instructions on the package. Turn on the oven at 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, baking powder 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 nut sour cream on top, sprinkle half a teaspoon of cinnamon and add half of the apples and arrange them neatly. If desired, add sweetener, raisins and/or cranberries.
Add the rest of the pasta, sour cream and cinnamon. Sprinkle the remaining apples on top.
Bake for 30 to 45 minutes – let the apples brown nicely. In addition, fruit compote is perfect.
*A teaspoon of sugar or sweetener can be sprinkled over the first layer.
*Raisins or cranberries can be added to the apples for more sweetness.