Vegan and Gluten-Free Semolina Slices – Sweet “Griessschnitten”
Nothing beats a fine semolina slice for dessert! My boyfriend and I both have a food intolerance to a variety of grains. However, neither of us wanted to miss out on this comfort food. Thanks to corn semolina, we don't have to!
Instead of the classic durum wheat semolina variety, the “Griessschnitten” as they are called in German made from corn are not only gluten-free, but are also tolerated by both of us without any problems.
The little squares can either be eaten directly as soon as they have cooled down or lightly fried if required. I didn't use any breadcrumbs or other sort of marinade in this recipe because I like the slices just as they are 😊
Ingredients
For approx. 4 servings
500ml soy milk (or other vegetable alternative of choice)
100g corn semolina
4 tbsp birch sugar (or other sweetener of choice)
1 pinch of salt
Grated zest of one lemon
Fresh berries, jam or cinnamon-sugar topping
Preparation
- Bring the soy milk to the boil.
- Add the cornflour, birch sugar, salt and lemon zest and bring to the boil, stirring well, until a mushy consistency is obtained.
- Pour the mixture into a small baking dish and leave to cool.
- Refrigerate for at least two hours.
- Before eating, cut the now firm semolina into square slices. If necessary, lightly fry the slices in a frying pan with a little oil on both sides until golden brown. Serve with toppings of your choice and enjoy.
