Sunday, February 26, 2012

Allergy free fruit and polenta hot breakfast recipe

  • 4 apples
  • 3 nectarines
  • 2 tbsp caster sugar (preservative)
  • 2 tsp Orgran No Egg or cornflour
  • 1/2 tsp salt (preservative)
  • Additional fruit such as cranberries, lemon juice, currants, peach, sultanas etc
  • Water
  • 1/2 cup polenta
  • 1 1/2 cup water

  • Peel, core and dice the apples.
  • Peel, pit and dice the nectarines.
  • Add to pot along with any additional fruit.
  • Fill pot with water until water is level with the fruit.
  • Bring to the boil.
  • Add sugar, Orgran No egg or cornflour and salt. Don't worry when white lumps appear, these will boil away. You can squish as many as you like.
  • Boil/simmer until the water has thickened to sauce, the fruit is cooked and the white lumps have disappeared.
  • Serves at least 6. If all of the fruit sauce is to be eaten immediately you can leave out the preservatives salt and sugar for a healthier version.
  • For polenta, cook 1:3. 1/2 a cup of polenta is plenty for one serving.
  • Cook in 1 1/2 cup of water.
  • Stir continuously, or as near to as possible.
  • Serve as soon as the polenta expands and the water is soaked up.
  • Serve polenta in a bowl and top with 3-4 tbsp of fruit sauce.

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