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Apple-Hazelnut Tapioca

Difficulty: Medium

4

Servings

20

Preparation (min)

26

Total (min)

Ingredients

1 egg, beaten
1 3/4 cup (430 ml) soy milk
3 tbsp. (45 ml) quick-cooking tapioca
3 tbsp. (45 ml) maple syrup
1 tsp. (5 ml) vanilla
2 tbsp. (30 ml) hazelnut butter
1/4 cup (60 ml) raisins OR dried organic cranberries (optional)
2 medium apples
Juice of 1/2 lemon
1/3 cup (80 ml) hazelnuts, toasted and finely chopped

Preparation

In a medium saucepan, whisk egg, soy milk and tapioca. Let stand 5 min.
Bring tapioca mixture to a boil over medium-high heat and boil for 1 min.
Remove from heat and stir in maple syrup, vanilla, hazelnut butter and raisins.
Peel and grate apples. Coat with lemon juice to prevent browning.
Once tapioca is warm, stir in apples, making sure tapioca is not too hot, to prevent apples from cooking and to keep them crunchy.
Transfer to serving dishes and refrigerate 1 hour to cool.
Sprinkle with hazelnuts and serve.

OPTIONAL

For an added treat, top tapioca with a sauce made with 1 tbsp. (15 ml) hazelnut butter and 1 tsp. (5 ml) maple syrup.

Photos : Tango [Vitalité Québec] FEBRUARY 2014

Recipe: Josée Fiset

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