John Myers
Ingredients for 1 servings:
- 50 g poppy seeds (steamed poppy seeds)
- 70 g raisins
- 150 ml soy milk (soy drink)
- 1 tsp, levelled cinnamon, ground
- 2 pinches of vanilla, real, ground
- 1 pinch of lemon peel, grated
- 1 pinch of sea salt
- 150 g tofu (silken tofu)
- e.g. raw cane sugar, agave syrup, or white stevia powder
Instructions
Working time approx. 10 minutes; Rest time approx. 30 minutes; Total time approx. 40 minutes
Christmas spread, also delicious as a pancake filling (vegan, as it is dairy and egg-free)
Finely chop the raisins and bring to a boil in the soy milk together with the poppy seeds and spices, then let it swell for 5 minutes while stirring. Allow the poppy seed mixture to cool slightly. Mash the silken tofu finely with a fork and stir it into the poppy seed mixture. If you like it a little sweeter, you can sweeten the spread to taste with agave syrup, raw cane sugar or another sweetener. I don’t add any more sweetener, however, as the sweetness of the raisins is more than enough for my taste. Allow the spread to cool completely. The quantities given are sufficient for a screw-top jar with a capacity of approx. 500g. If kept tightly closed, the spread will keep for around 2 days in the refrigerator. The spread tastes great on fresh bread rolls (and not just) during the Christmas season. It also makes a great filling for sweet pancakes.
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