Orange-Spiced Einkorn Pudding with Caramelized Apples

Like any other grain, Einkorn is appropriate for both savory and dessert dishes. Chef Hans also likes to make his into a rustic pudding. What better way to channel the ancestors on Halloween than with a big bowl of sweet ancient grain? The einkorn is nice and chewy, while the caramelized apples are fatty and tart. A truly filling and delicious dessert. For a different color, use a lighter colored sweetener!

Ingredients

For the Einkorn Pudding

1 cup einkorn berries– soaked in water for 1 hour (or overnight)

1 orange - zested and juiced

1 pinch of salt

½ tsp ground clove

½ tsp ground cinnamon

½ tsp ground allspice

2 cups water

2 cups coconut cream

½ cup date syrup

1 vanilla bean - split and seeds scraped out

For the Caramelized Apples

3 Tbsp Miyoko's cultured vegan butter

2 cups apples -- pictured are Birdsong Orchards Apples: Roxbury Russet and Orleans Reinette

1 pinch of salt

3 Tbsp date syrup

Freshly grated nutmeg - to garnish

Directions

Einkorn Pudding

Soak Einkorn berries for one hour (or overnight)

Drain

Add water

Bring to a boil, cover and reduce heat to simmer

When water is absorbed, add orange zest, orange juice, salt, clove, cinnamon, allspice

In a separate bowl, whisk together coconut cream, (split/seeded) vanilla bean pod, scraped vanilla bean seeds, and date syrup,

Add this mixture to the Einkorn/orange juice mixture

Simmer for about 30-40 minutes, until the cream starts to reduce and the pudding starts to get very thick

Cool to room temperature, remove vanilla bean pod, and then chill in the refrigerator for a couple of hours, where it will continue to thicken

Serve the desired amount of pudding in a dish and garnish with some caramelized apples (see below),

Top each serving with a bit of freshly grated nutmeg

Caramelized Apples

While pudding is cooling, heat a sautée pan over medium-high heat

Add Miyoko's vegan butter to hot pan

When the butter has melted and is sizzling add the diced apples and a pinch of salt

Toss them around in the pan to coat with butter

Add the date syrup and cook the apples in this mixture until golden and bubbly (about 1-2 minutes)

Yields 3-4 cups