For 6 persons
8 slices of stale bread (buckwheat bread and eirkorn or spelt sourdough bread)
2 tbsp fruit jam (fig, cherry, plum or apricot)
1 tbsp of vanilla sugar
1 tbsp of vanilla extract or 1 pinch of vanilla powder
2 tbsp of Yuma protein flour
3 tbsp of coconut flakes
150 to 250 ml of plant-based coconut milk (or mix 2 tbsp of coconut butter with water)
1 tsp of rum
3 tbsp of hazelnuts or peanuts
1 handful of dried fruits (apricots, raisins ord dates) cut into pieces
1 pinch of salt
White almond or hazelnut butter for tasting
If you are making your homeade coconut milk, mix the coconut butter with water. Heat the coconut milk with the vanilla sugar and vanilla powder until heated trough.
Crumble the leftover bread and put them in a bowl. Pour un the hot milk and let stand for about 2 hours until absorbed.
Cut the apple into pieces (leave the skin on if it's organic) and brown in a small saucepan with a little water to obtain a compote with pieces.
Crush the bread with a fork to obtain a more even texture.
Add the compote and the rest of the ingredients. Remove excess milk if necessary.
Bake for 1 hour at 170°C
Let cool and enjoy with nut butter.