Semolina is the hard grains left after the milling of flour, used in puddings and in pasta. Is rich in iron and can help you prevent its deficiency. It’s not gluten-free so if you can’t tolerate gluten I wouldn’t recommend it. You could use quinoa instead.
I love this pudding; it’s very fulfilling and I usually eat this as a dessert.
3/4 cups semolina
2 cups water
1 ripe banana, chopped
1 apple, chopped
1 Tbsp dessicated coconut
2 Tbsp walnuts, chopped
2 Tbsp raisins
1-2 Tbsp maple syrup
Coconut sugar (optional)
- Pour the water into a medium pan, together with banana, apple, nuts, dessicated coconut and raisins.
- Bring it to boil. Then reduce the heat and very slowly pour semolina into the mixture constantly stirring with the wooden spoon.
- The consistency should be slightly running, because when you take the pan from the heat, the pudding will thicken.
- Serve warm with your favourite toppings, drizzle in maple syrup or sprinkle with coconut sugar if you like.