INGREDIENTS
- - 4 apples
- - 1 tablespoon hazelnut cream gluten free
- - 1 tablespoon of barley soluble
- - 2 tablespoons of malt
- - peel of half a lemon bio
- - 1 tablespoon of chopped toasted hazelnuts
- - 4 pinches of cinnamon
INSTRUCTIONS
- Cut each apple into 8 wedges, put everything in a saucepan, season with cinnamon and cook with two inches of water and the lemon peel pieces.
- In the meantime, put in a saucepan with the malt the hazelnut cream and two tablespoons of water and stir over a gentle heat to this point the sauce is smooth and velvety, add the barley and mix well.
- Put the apples in 4 cups cover with sauce and sprinkle with granulated.
- Variation: Use pears, almond cream, cocoa powder and chopped almonds and proceed in the same way.
