Puff pastry, bought ready-made or home made
200 g apple-pear syrup
zest of 1 lemon
juice of 1 lemon
200 g ground almonds
1 beaten egg
50 g almond flakes for decoration
Roll out the pastry and cover the bottom with oatflakes.
Mix all ingredients, except for the almond flakes, until it becomes a smooth mixture. Put the filling in the cake mould, put the almond flakes on top and bake for about 25 minutes in a preheated oven at 220°C.
Speltpannekoeken met stroop
Clafoutis with pitted cherries
75 g sugar (or less)
125 g flower, best with complete spelt flower
¼ liter milk or oatmilk
pinch of salt
1 jar of pitted cherries, drained
Whisk the eggs and sugar foamy. Add the flower and the pinch of salt and mix. Add the fluids and whisk until you become a smooth batter. Grease a quiche mould. Put the batter in the mould and cover with cherries. Bake the clafoutis in a preheated oven (175° C) until it’s done and golden brown in about 40 minutes.
Clafoutis is eaten lukewarm, sprinkle to taste with some sugar.
Pajottenlander elderberry syrup does not contain any sugar. To sweeten, we add agave syrup, a ‘slow sugar’ dat is taken in by the body gradualy.
• intake per tablespoon, several times a day, for winter complaints
• diluted with a warm herbal tea or warm water with a slice of lemon
• mix with dairy products
• as an extra in a warm punch
• as a coulis in desserts