Hello everyone! I wish you are all well! Now that spring is here and the holidays are approaching, many are fasting and others are doing the famous Spring Detox. Many have the belief that fast foods & desserts are bad. The truth is that after the strong current of vegetarianism, the food industry provides us with plenty of spices, natural drinks and to create imaginative recipes. A few years ago I tried the most wonderful semolina halva, an Arabic recipe made with milk. I was shocked... Then I started doing tests at home, I removed the animal ingredients and replaced them with plant based ones and did a lot of tests. I made a wonderful vegan & gourmet dessert. For such good life and tasting episodes subscribe to the GoodLife by Gina YouTube channel and hit the bell to be the first to know all these cool new episodes that are posted and don't forget to subscribe to the newsletter.

Materials:

400 gr. coarse semolina
140 gr. almond "butter".
0.8 l almond "milk" or water
370 gr. honey
100 gr. halved white almonds
1 sharp tablespoon of cinnamon
1 cinnamon stick
zest of 1 orange

Preparation of almond "butter":

Soak overnight 50 g. almonds. Strain them and beat them in the blender together with 65 g. almond "milk" or water until the mixture is smooth. Before using it, leave the almond "butter" in a colander for a few minutes to drain.

Implementation:

In a pot, simmer the almond "milk" or water with the cinnamon stick and orange peel for 5 minutes, towards the end add the honey, stirring until it melts, thus preparing a thin syrup. In a larger pot, pour the almond "butter" and the semolina over medium to high heat, stirring constantly with a wooden spoon. When the semolina has started to darken and the mixture smells pleasant, remove it from the heat. Add the flavored syrup, being careful because it boils, put the pot back on the heat, add the almonds and the cinnamon powder. Stir constantly until the liquid is absorbed and you see that the mixture easily comes off the bottom of the pot. Pour the halva into a mold and only when it has cooled down completely turn it over on a plate and serve it sprinkled with cinnamon.