Spelt and milk porridge with stewed apple and raisins

Ingredients

For 1 serving

• Spelt flour40 g
• Reduced-fat milk220 ml
• Apple1
• Raisins12 g
• Lemon zest2 g
• Cinnamonto taste

Contains: gluten, lactose, sulphites,

In season: September – March

Method

1. Put the spelt flour in a small pan and add the cold milk a little at a time, whisking until there are no lumps.
2. Set over low heat and cook for 6–7 minutes, whisking constantly, until the cream thickens and coats the spoon.
3. Meanwhile, wash and core the apple and cut it into roughly 1 cm cubes; put it in a small pan with the raisins, the grated lemon zest and 2 tablespoons of water.
4. Cook the apple over medium-low heat for 5 minutes, covered, stirring now and then, until soft and the raisins have plumped up.
5. Pour the spelt cream into a bowl and top with the warm apples and a dusting of cinnamon.