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Serves 4 to 5
1 bottle plain Amazake
1/2 cup water
3 T cocoa
30 g kuzu
1/4 t kanten flakes
peel of 1/2 an orange, or to taste
1.
Put the dry ingredients (cocoa, kanten, and kuzu) into a pot and
mix them together.
2.
Add a little bit of the water and stir.
3.
Continue to add the water slowly, stirring each time, making sure
that you stir out any lumps. You
want it to be creamy.
4.
Add the amazake and mix.
5.
Heat over a low flame until the mixture thickens.
6.
Add the orange peel and stir.
7.
Pour into dessert cups and chill.
Note: Cranberries, oranges, cherries, or strawberries can all be
used instead of cocoa. Vary flavors
according to your taste.
Reni's
"Griesschoepfli" ("little head of 'griess' grain")
Serves
4 to 5
"Griess"
is a traditional Swiss way of grinding grain into a very coarse flour-like
consistency. It is usually done with wheat. This recipe uses spelt
"griess", but polenta can be used as well. The German name is
"Dinkel Vollkorn-Griess. At home Reni used to pour sugary syrup over this
dessert. The macrobiotic version is tastier and healthier!
"Griesschoepfli"
1 cup
whole grain spelt "griess"
2 cups
apple juice
Pinch
of salt
1. Bring
the apple juice to a boil with a pinch of salt.
2.
Drizzle the "griess" in very slowly while stirring, otherwise it
clumps.
3.
Stir constantly on a very small flame for 15 min. It will become like a polenta
in consistency.
4.
Pour into small bowls and let set.
Sauce:
1
bottle Japanese berry juice (about 2 dl)
1 cup
dried blueberries (or fresh if you have)
2 T
berry jam (natural, sugar free)
3 T
rice syrup (if available, use the one made with berries)
2 t
kuzu
Pinch
of salt
1.
Soak the blueberries in the berry juice.
2. Add
the jam and bring to a slow boil with a pinch of salt.
3. Add
the rice syrup, stir constantly
4. Add
the dissolved kuzu (in apple juice or water)
5.
Simmer for a few minutes
6.
Pour over the "griesschoepfli"
7. Let
set, garnish with fresh berries or roasted walnuts.
Variations:
Use fresh yuzu juice, lime, lemon, apple or orange juice. Add seasonal fresh
fruits, or dried apricots, prunes or orange peel. The sauce should have a
gentle sweetness and thicken to an almost gel like consistency.
100 g raisins
40 g walnuts
40 g sliced
almonds
80 g oatmeal
1/2 cup soymilk
30 g oil
30 g maple syrup
1. Toast and chop
nuts. Put all the dry ingredients
into a bowl.
2. Put the wet
ingredients into a pan and heat on a low flame until it boils. Add the dry ingredients, and mix
together.
3. Put flat,
cookie-sized pieces of dough on the pan and bake at 170 C for 12 to 15 minutes.
Variation: If you
don't want to use oil or sugar, substitute 30 to 60 g of pumpkin puree.
bravenet.com