Boskop Jerusalem artichoke casserole

Ingredients for 1 servings:

• 1 kg apples (Boskop)
• ½ kg Jerusalem artichoke
• 200 g desiccated coconut
• 11 tbsp schnapps (apple + pear brandy 38%)
• 130 ml maple syrup
• 220 g lentils, red, ground
• 1 tsp turmeric, grind
• 1 pinch of salt
• 1 bag of baking powder, for 500 g flour
• Margarine, lactose-free
• Cranberries, ad jar

Instructions

Working time approx. 40 minutes; Cooking/baking time approx. 1 hour; Total time approx. 1 hour 40 minutes

gluten-free, vegan

2 x 2 l lidded casserole dishes. Serves 3-4, very filling. Halve the Jerusalem artichokes, remove the stem and blossom. If you have trouble with iodine, remove the seeds as well. Finely grate them into a fine sieve so the apple juice runs off easily. Peel approximately 500 g of Jerusalem artichokes (use a carrot scraper), also finely grate them. Lightly brown the shredded coconut in a dry frying pan, then puree with an immersion blender until a little of the natural fat runs out. Place everything in a mixing bowl, gently rotate the mixing hook, add the brandy and maple syrup, mix the dry ingredients, drizzle in, and run at full speed for a good 3-4 minutes. Grease the casserole dishes, pour in the batter, smooth it out, and add a tablespoon or teaspoon of cranberries to the center. If you want to close the lid, it stays moister. Place in a cold oven and bake at 180°C for about 60 minutes. Pin test. My own recipe.