My godchild inspired me to this recipe. Lavender has a distinctive taste with a hint of mint and rosemary and has a calming and analgesic effect. Semolina pudding is prepared in less than 10 min. and should then cool down for a few hours so that it solidifies. Fresh lavender can be stored in the fridge for a few days. Dried lavender stays good in an airtight jar for up to 6 months.
Ingredients (4 people):
- 1 liter of water
- 60 g (6 TBSP) raisins
- 1 TSP Ceylon cinnamon powder
- ¼ TSP salt
- 1 TBSP (about 3-4 panicles) fresh lavender flowers or ½ TBSP dried lavender flowers
- 150 g semolina
- 4 TBSP (72 g) of date caramel, maple syrup or coconut blossom sugar
- 4 TBSP nut butter
- 1 grated organic lemon zest (1 TSP)
- 200 ml warm water
- 4 TBSP unsweetened cacao powder
- 2 TBSP nut butter
- 4 TSP maple syrup
- Boil in a pot water, raisins, cinnamon, salt and lavender flowers.
- Mix in the semolina slowly, stirring constantly, with a whisk and simmer for 5 minutes. Remove the pot from the heat.
- Mix in the date caramel, nut butter and grated lemon zest. Then pour everything in cold rinsed molds. Allow to cool and then refrigerate for at least 2 hours.
- For the chocolate sauce, stir together the water, cacao powder, nut butter and maple syrup until you have a creamy sauce.
- Use unsweetened cacao powder and vanilla extract instead of lavender.
- Make a berry sauce with maple syrup and a little water.
- Use the semolina pudding as a layer of a cake. For a firmer consistency, only use 75 ml of water instead of 1 liter.